I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
These are one-pot meals that have extremely clean ingredients. Many of the recipes will call for couscous, which is a high-gluten marriage of wheat and semolina wheat, so you may want to put that rice cooker to work. Other than that, this is tasty, spicy, soul-warming food not always available in a big town like Missoula, Montana.
These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.
Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish - try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable…
I was lucky enough to be introduced to medieval Welsh literature when I was an undergraduate, and the Welsh language mesmerised me. It is so unlike any other language that I had come across and translating texts from Welsh into English was as absorbing as code-cracking. My apprenticeship as a scholar was long and hard and I soon realised that my particular contribution was to make Welsh literature accessible to non-Welsh speakers, not simply through translations, but by aligning the Welsh tradition with the wider literary cultures of Europe. I want Wales and its two literatures to take their place as two of the great literatures of Europe.
I’m not particularly a foodie, but this book was an eye-opener.
Carwyn Graves takes us on a historical and topographical journey around Wales uncovering one of its best-kept secrets, its traditional and inventive cuisine. I discovered that there is definitely more to Welsh cooking than the famous Welsh rarebit or even the ubiquitous Welsh cakes (enjoyable though they are).
The book is structured around key foods from the Welsh menu, including Bara/Bread, Caws/Cheese, and Cig Oen/Lamb. The emphasis is on fresh natural foods, though the final chapter on Sglodion/Chips rather gives the game away.
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.
In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today. There are the owners of a local Carmarthenshire chip…
I started hosting pretend tea parties for my stuffed animals when I was just a little girl. I made mud pies in the backyard and created huge messes in the kitchen as I taught myself to cook. I’ve always been enthralled by the warm feeling of being cared for, the love you feel deep in your heart when someone puts a plate of hot scrambled eggs in front of you after a long day. Now, as a cookbook author, I get to share that feeling with others through my own recipes and via my newsletter, Recipe of the Month. I hope you love these cookbooks as much as I do!
I pulled this iconic cookbook from my mom’s bookshelves when I was somewhere around the age of ten—and it still ranks as one of my all-time favorites. I loved how inviting the cover was, and all the photography within made me wish I could teleport myself to Martha’s house to be a guest at her gorgeously set table.
With 500 glorious full-color photographs, 300 original recipes, and hundreds of innovative ideas, Entertaining is the book that revolutionized the way people entertain today. 500 full-color photographs.
After writing The Flight To Brassbright, I realized that my characters spent a lot of time enjoying a wide variety of foods and beverages. I suppose it couldn't be helped since their author is such a foodie.
I thought it would be fun to spin off a cookbook with real, practical recipes so that readers could enjoy the same foods as my wacky cast did on their adventures. There's something for everyone, as the cookbook runs the gamut. You'll find mouth-watering treats such as hearty meat pies, 'coal' cookies, Victorian-era 'hot dogs', bread and butter pickles, and home-spun cotton…
Steamed and Steamy: Recipes from the Steampunk World of Industralia
Even fictional characters gotta eat. These are their recipes. Now you can make the favorite foods of the fictional country of Industralia, from breakfast right on through to late night snacks. You’ll even learn how to make traditional New Year's “Coal Week” holiday treats.
"Ah, the delightful sounds and smells of cooking. And explosions. Or maybe that is just my kitchen... Venture forth into the wilds of your own kitchen to explore the possibilities for flavor and ingredients you encountered in your explorations of Industralia! From carnival peanuts and cotton candy to some hearty meat pies these recipes can help…
Nick Albert is British, but for close to 20-years, he has lived in a ramshackle farmhouse in the rural west of Ireland with his wife and several unruly but affectionate dogs. He's the author of the bestselling comedy memoir series, Fresh Eggs and Dog Beds, and the twisty thriller Hunting the Wrecking Crew. Nick's greatest pleasure in life has always been to make people laugh. Although outwardly capable and in control of his life, Nick considers himself to be the poster boy for the saying, "If it can go wrong, it will!" Therefore, he has a good eye for inspiring books about dealing with unexpected events.
The author and her husband are trapped in an almost untenable situation, but they pull together to see things through to a satisfactory conclusion. I thought it was a great example of that British philosophy to "Keep calm and carry on."
In this third memoir in her enjoyable Two Old Fools series, Victoria and her husband Joe find that rising costs and a shrinking bank balance are threatening their idyllic retirement. After applying online, they leave their beloved Spanish mountain village to teach for a year in Bahrain. But their timing couldn't have been worse. Just after they arrive, the Arab revolution erupts, throwing the country into violent events that would make world headlines. Suddenly they are trapped. Should they leave and risk losing their Spanish dream or stay and face a greater hazard?
★ New York Times Bestselling author ★ "James Herriot meets Driving over Lemons"
Reluctantly, Vicky and Joe leave their Spanish mountain village to work for a year in the Middle East. How could they know that the Arab revolution was poised to erupt, throwing them into violent events that would make world headlines?
Teaching Arab kids, working with crazy teachers, forming life-long friendships and being placed under house arrest, Vicky and Joe laugh and lurch through their year in Bahrain.
Includes FREE photobook and Arabic recipes from Nadia Sawalha.
I’m a cookbook and children's book author and co-owner of Brown-Bag Publishers, a small independent publishing company since 2007. I love good food, and I have a passion for creating (and using!) recipes that are easy and result in delicious, healthy meals that appeal to the whole family. I’m the author of the bestselling Cooking with All Things Trader Joe's which was the first in the popular 10-book Trader Joe's cookbook series. I live in a small surf town in California with my husband and four kids.
I’ve been a fan of the Minimalist Baker’s website for some time, and I have made many of the recipes again and again, including Golden Milk Macaroons, 5-Ingredient Granola Bars, and Sweet Potato Enchiladas. While I’m not a vegan (and neither is the author), I do like expanding my list of go-to plant-based recipes. I love that this cookbook has simple ingredient lists and beautiful photos throughout.
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare
Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes:
• Recipes that each require 10 ingredients or less,…
Jonathan Clements is a historian specialising in East Asia, and the author of A Brief History of China, The Art of War: A New Translation, and Confucius: A Biography. Several of his books have been translated and published in Chinese. He has presented three seasons of Route Awakening (National Geographic), an award-winning TV series about icons of Chinese culture. From 2013-2019, he was a visiting professor at Xi’an Jiaotong University, China.
First published in 1945, and reissued in many later editions, Chao’s book was immensely influential on the spread of American food in China. An academic and medical professional who fell into Chinese food-advocacy by accident, she presents a series of everyday recipes, “things for folk like you and me” that were nevertheless impossibly exotic at the time she was writing. Her book is a fascinating time capsule of attitudes and assumptions in the era before America could boast of a Chinese restaurant in every suburb, but also a no-nonsense cookbook for the beginner.
I’m a home cook, not a restaurant chef. I add a pinch of this and splash of that. As a chronicler of other people's culinary habits, I need to understand why we cook the way we do. At its simplest and most basic, what goes into the ancestral cooking-pot depends on who we are, where we live, and where we come from. Which is why whenever we want to remind ourselves who we are, we look for traditional recipes in culinary bibles produced at moments of change. I was born at a moment of change myself, in bombed-out London in 1941, at the height of the Blitz.
When Maria Lourdes, a popular tv chef, invited her audience to send in their household recipes, the response - at a time of political turmoil after the death of Portugal's dictator, Salazar, in 1968 - was overwhelming.
A fragile democracy and proposed membership of the European Union led to fears that the nation would lose its identity. Portugal's geography has led to historical isolation from her neighbours: on the one hand, a stormy Atlantic coastline, on the other a barren, mountainous interior.
Portuguese housewives have always known how to make the best of what was available: out of some 8,000 contributions, half were for a left-over bread-dish, açorda, never found in restaurants. As a sea-going nation with strong culinary ties to her former colony, Brazil, Portuguese cuisine is surprisingly exotic.
Long before Jamie Oliver became the darling of British food or Julia Child was the most famous culinary presenter on American television, Portuguese cook Maria de Lourdes Modesto was making waves with the most popular live cooking show ever to be shown on national TV and which ruled the airwaves for 12 years (since 1958). Over her prolific career, Maria de Lourdes Modesto has published a number of cookbooks, such as her most acclaimed work – A Cozinha Tradicional Portuguesa (Verbo). The result of exhaustive research that lasted over 20 years, this bible of Portuguese cuisine enjoyed the precious assistance…
My name is Mary Bryant Shrader, and I'm the creator of Mary's Nest, a YouTube channel and corresponding website devoted to teaching approachable traditional cooking techniques using whole ingredients to help everyone become a Modern Pioneer in the kitchen. I take a simple step-by-step approach to help home cooks of all abilities cook simple, healthy meals using every last scrap of food to work towards creating a no-waste kitchen. I live in the Texas Hill Country with my sweet husband, Ted, and our lovable yellow lab, Indy. Our son Ben is just a drive away, and he frequently joins us for cozy home-cooked meals by the fireplace, followed by an evening of rousing board games.
I'll be honest with you. Choosing this book was a toss-up. Should I pick Bones: Recipes, History, and Lore, or Fat: An Appreciation of a Misunderstood Ingredient with Recipes, also by Jennifer McLagan?
You can clearly tell that I am a modern pioneer in the kitchen and an enthusiastic traditional foods cook by the books that I chose to read! Even though both of Jennifer's books are outstanding, I have to lean slightly more toward Bones than Fat. Why?
Bone broth is the backbone of a traditional foods kitchen. So the more I can learn about bones, the better. And the more I can learn how to make my bone broth more gelatinous and nutritious, even better. If anyone can give you a thorough education all about bones, it's Jennifer McLagan.
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.
Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture,…
I am a baking blogger with a serious love for all things '80s and all things sweet. Cupcakes are my passion but I have a huge sweet tooth for all types of desserts. I created my blog, "Cake Me Home Tonight," to share my passion for baking, easy and delicious recipes, and baking tips and tutorials to inspire home bakers to elevate their baking game. I am always inspired and motivated by my favorite cookbook authors and baking bloggers to create dessert recipes with a nostalgic twist. I hope these books satisfy your sweet tooth as much as they have mine!
This is the only seasonal cake book I need. Mandy takes you on a culinary journey through the calendar with cake recipes to capture the flavor profiles of each unique holiday and season. Her recipes feature familiar flavors, often incorporating a fun or unique twist on the classics.
The photos of the cakes made me want to grab a fork and dig right in. I found her cake baking and decorating tips to be incredibly helpful for new and seasoned home bakers alike.
Baking with Blondie blogger Mandy Merriman takes the guesswork out of delicious and beautiful cakes-starting with boxed mixes and then adding flavorful ingredients and creative decorations-for occasion-worthy cakes any baker can make.
I'll Bring the Cake features stunning and mouthwatering cakes for any occasion or holiday, but there's a twist-each gorgeous creation begins with a humble boxed mix. Starting from a mix takes the guesswork out of baking and ensures perfect results, leaving more time for getting creative with Mandy's whimsical, jaw-dropping decorating ideas. Step-by-step photo tutorials accompany special holiday-themed decorating projects as well as an essential primer on stacking,…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The fact that the recipes in this book are authentic Mediterranean home cooking doesn’t mean they don’t stand up to almost any dinner party. Whether you’re putting on a sit-down dinner or a festive buffet, the sides, mains, and snacks from this cookbook are fresh and flavorful enough to hold their own. I add a salad, small plate recipe, side dish, or skewer from this book to many dinner parties. The recipes mix well with menu items from other flavor profiles. I love that there is a generous amount of bread recipes that are simple and approachable. They are perfect additions to any meal where you want your guests to feel at home and comfortable.
Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy- nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you'll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla - a stew of tomato, green pea, and lamb - to honey and rosewater-infused desserts. In these 125 recipes,…
