New Cookbooks

New arrivals added to our Cookbook Collection in the last 7 days

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Title Date added
The beginner's guide to making and using dried foods The beginner's guide to making and using dried foods

Covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles as well as instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.

Aug 30, 2014
The calories in, calories out cookbook - 200 everyday recipes that take the guesswork out of counting calories - plus, the exercise it takes to burn them off The calories in, calories out cookbook - 200 everyday recipes that take the guesswork out of counting calories - plus, the exercise it takes to burn them off

Collects two hundred low calorie recipes that include calories per serving and exercise necessary to burn those calories, with tips on ingredients, equipment, preparation, and cooking, and suggestions for formulating daily and weekly menus.

Aug 27, 2014
The culinary imagination - from myth to modernity The culinary imagination - from myth to modernity

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania.

Aug 30, 2014
The essential dehydrator - from dried mushroom risotto to grilled tuna with papaya chutney, more than 100 recipes bursting with fresh flavor The essential dehydrator - from dried mushroom risotto to grilled tuna with papaya chutney, more than 100 recipes bursting with fresh flavor

Aug 29, 2014
The farmer's kitchen handbook - more than 200 recipes for making cheese, curing meat, preserving, fermenting, and more The farmer's kitchen handbook - more than 200 recipes for making cheese, curing meat, preserving, fermenting, and more

Presents traditional New England recipes organized by month using seasonal ingredients, with separate sections on household hints, substitutions, weights and measurements, and a harvest guide.

Aug 29, 2014
The gentle art of preserving The gentle art of preserving

The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying. Join Katie and Giancarlo Caldesi on their two year-long journey discovering different methods of conserving food, as they combine traditional tried-and-tested preserving techniques with a thoroughly modern perspective, from smoking fish in Scotland to drying chiles in Sri Lanka. Learn how to cure Italian charcuterie, make sausage

Aug 29, 2014
The gourmet Jewish cookbook - more than 200 recipes from around the world The gourmet Jewish cookbook - more than 200 recipes from around the world

"From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition

Aug 30, 2014
The kitchy kitchen - new classics for living deliciously The kitchy kitchen - new classics for living deliciously

Aug 29, 2014
The messy baker - more than 75 delicious recipes from a real kitchen The messy baker - more than 75 delicious recipes from a real kitchen

"A celebration of real baking in all its messy, boisterous, and delicious glory. Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, b

Aug 30, 2014
The non-dairy evolution cookbook - a modernist culinary approach to plant-based, dairy-free foods The non-dairy evolution cookbook - a modernist culinary approach to plant-based, dairy-free foods

"Detailed step-by-step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured raw buttermilk, cultured cashew-based creams, Greek-style yogurt and cultured cheeses; "Instant" soymilk or almond milk-based cheeses that shred and melt; tofu-based cheeses ; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows!" P.[4] of cover.

Aug 30, 2014
Vegan planet - more than 425 irresistible recipes with fantastic flavors from home and around the world Vegan planet - more than 425 irresistible recipes with fantastic flavors from home and around the world

"When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly rev

Aug 29, 2014