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Cookbooks

  • Auteur:
    Hyman, Mark
    Sommaire:

    Mark Hyman explains how to take the best aspects of the paleo diet and combine them with the vegan diet to create a delicious diet that is good for your brain, your body, and the planet.

  • Auteur:
    Ketchum, Carolyn
    Sommaire:

    Step into the kitchen of renowned food blogger and low-carb guru Carolyn Ketchum as she shows you how to create mouthwatering keto dishes in her new cookbook, The Everyday Ketogenic Kitchen. She delivers a delectable array of recipes from easy family favorites to more gourmet, "date night" fare. Each recipe is made from fresh, accessible, whole-food ingredients and is free of grains, gluten, and sugar. From breakfast to dessert and everything in between, these recipes will inspire readers to get into the kitchen and enjoy cooking, every day.

  • Auteur:
    National Braille Press
    Sommaire:

    Anyone can prepare and enjoy smoothies -- all you need is a knife, a blender, and a few fresh ingredients. Like magnets, smoothies attract boyfriends, wives, parents, siblings, and friends into the kitchen to share. And smoothie time is anytime. NBP has compiled fruit smoothie recipes -- with bananas, raspberries, strawberries, chocolate, melons -- guaranteed to please. And for after hours, we threw in some popular cocktail recipes. All in a carry-size booklet -- perfect for your next party or barbecue!

  • Auteur:
    Cook's Illustrated
    Sommaire:

    It's time to cook for the holidays, and the Cook's Illustrated Test Kitchen promises to transform seven traditional dishes by changing the way you cook them. If you're familiar with Cook's Illustrated you know that these are more than perfect recipes - they are gorgeously written articles about the recipes' history, the cooks' personal experiences, and the best way to prepare each dish, from Roast Chicken and Glazed Spiral-Sliced Ham to Perfect Roast Potatoes and Sugar Cookies and - that white whale of bakers - Foolproof Pie Dough. Shake up your traditional holiday fare by learning exactly how the real cooks do it!

  • Auteur:
    Phyllis Pellman Good
    Sommaire:

    This smart, new cookbook -- which includes 359 recipes for chicken, turkey, pork and beef main dishes -- offers convenience and comfort to anyone faced with a too-full life and hungry people to feed. Phyllis Pellman Good has sold millions of books in the Fix-It and Forget-It series. Readers and cooks of all stripes have come to trust her recipe selections, submitted by home cooks from around the country. Each recipe's instructions spell out every step so you won't get stranded along the way. This book makes cooking manageable!

  • Auteur:
    Chang, David
    Sommaire:

    NEW YORK TIMES BESTSELLER From the chef behind Momofuku and star of Netflix's Ugly Delicious —an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. "David puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process."—Chrissy Teigen In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could become the mainstream?" Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang's switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.

  • Auteur:
    Better Homes and Gardens
    Sommaire:

    It's a delicious and oh-so-healthy way to make a quick meal for one, or to add pizzazz to any meal. How about Corn & Tomato Bread Pudding, or Bow Ties with Olives & Mint? Start any supper with Red Sweet Pepper Soup, or simply add a side dish of Roasted Asparagus with New Potatoes. These fresh simple recipes use easy-to-find ingredients can be made in 30 minutes or less - and each one was tested in the BH&G Test Kitchen!

  • Auteur:
    Buford, Bill
    Sommaire:

    A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family—from the author of the best-selling, widely acclaimed Heat . A New York Times Book Review Editors' Choice Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking—or at least get to the bottom of why it is so revered— he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes—this time with his wife and three-year-old twin sons in tow—to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed—with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from ( mon dieu! ) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself—and us—in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

  • Auteur:
    Peggy Woodward
    Sommaire:

    Eat smart and stay healthy! Treat your family, your guests — and yourself! — to the best good-for-you recipes. Hand-picked by registered dietician Peggy Woodward, you'll find 69 fresh and easy recipes for breakfast, lunch, dinner, and dessert. Each recipe has the nutrition and diabetic exchange information you need. Try an Asparagus-Mushroom Frittata or Overnight Maple Oatmeal for breakfast, Chicken-Sausage Pita Pockets for lunch, and Mama's Warm German Potato Salad and Southwester Pineapple Pork Chops for dinner. And don't forget dessert! How about a slice of Fluffy Key Lime Pie, or Chewy Whole Wheat Snickerdoodles?

  • Auteur:
    DeBord, Deborah
    Sommaire:

    Deborah DeBord, an experienced blind cook, shares 180 adaptive culinary techniques for the visually impaired. Not only does this cookbook contain favorite recipes from such renowned cookbooks as The New Basics Cookbook, Moosewood Cookbook, and Country Gourmet Cookbook, it also describes in detail a variety of adaptive techniques you will need as a blind cook. You've never had this much fun in the kitchen!

  • Auteur:
    DeBord, Deborah
    Sommaire:

    Deborah DeBord, an experienced blind cook, shares 180 adaptive culinary techniques for the visually impaired. Not only does this cookbook contain favorite recipes from such renowned cookbooks as The New Basics Cookbook, Moosewood Cookbook, and Country Gourmet Cookbook, it also describes in detail a variety of adaptive techniques you will need as a blind cook. You've never had this much fun in the kitchen!

  • Auteur:
    Lawson, Nigella
    Sommaire:

    A combination of recipes intertwined with narrative essays about food and the rhythms and rituals of Lawson's kitchen.

  • Auteur:
    Yee, Paul
    Sommaire:

    In this enchanting collection of fairy tales, including original stories and interpretations of Chinese folklore by master storyteller Paul Yee, a glorious procession of characters - peasants, ghosts, merchants, demons, villagers and kings - make their appearance. The stories presented here all feature food prominently; and each tale is followed by a simple recipe for a classic Chinese dish relevant to the story. Yee also offers scholarly anecdotes on Chinese culture and culinary history, whilst the dazzling drawings give a wealth of cultural details.

  • Auteur:
    Lycopolus, Emily, Acken, DL
    Sommaire:

    Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island's forests, fields, farms and sea. Off the shore of Canada's west coast lies a food lover's island paradise. Vancouver Island's temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed cookbook brings Vancouver Island's abundant food scene into the kitchens of home cooks everywhere. While celebrating such treasures such as fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, and cultivated foods like heritage red fife wheat, the book's recipes highlight the most sought-after ingredients on the island and honour the producers and artisans dedicated to sustainable and ethical producing and harvesting. Try recipes like Craft Beer-Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections -- forest, field, farm, and sea -- Cedar and Salt puts the taste of Vancouver Island on a pedestal, and then brings it to your plate.

  • Auteur:
    Traill, Catherine Parr Strickland
    Sommaire:

    What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.

  • Auteur:
    Gorsky, Faith E.
    Sommaire:

    Faith shares her favorite Middle Eastern recipes; dishes like Kebab Platter with Lamb Chops and Skewered Meats (Mashawi); Creamy Chickpea, Bread, and Yogurt Casserole (Fetteh); Parsley & Bulgur Wheat Salad (Tabbouleh); Sumac-Spiced Chicken and Onion Wraps (Musakhan); and Spicy Oil-Cured Eggplant Stuffed with Walnuts (Makdous). Her love for the cuisine of her husband's homeland shows in her enthusiasm for these dishes and the awareness that food is more than just a means of sustenance for the people of the Middle East--it lies at the epicenter of their gatherings with family and friends.

  • Auteur:
    Greenside, Mark
    Sommaire:

    Despite the two decades that have passed since Mark Greenside's snap decision to buy a house in Brittany and begin a bi-continental life, the quirks of French living still manage to confound him. This book details Greenside's daily adventures in his adopted French home, where the simplest tasks are never straightforward, but always end in a great story.

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