Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old-fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen.First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed.This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.Check out the cookbook blog at mennonitecommunitycookbook.com

    Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.

    Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen

    No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.

    A classic, this collection of delicious and nutritious breads, pastries, and desserts is yours again in the original handy binder format.Now it’s easier than ever to arrange recipes to suit your needs and to set out individual recipes while you create. This book will be your most trusted reference to all the traditional favorites as well as an inexhaustible treasure trove of baking inspiration and ideas.Contents include:     • Introduction History     • Pancakes Popovers     • Quick Breads Muffins     • Yeasted Breads Rolls     • Cakes Crumbles     • Cookies Bars     • Pies Pastries     • Pasta     • Whole Wheat     • Sourdough     • Fun for the Young     • Appendices Index"[A] marvelous, straightforward baking manual. Packed with recipes. Destined to be a classic."—USA Today"Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade: A+."—The Cookbook Review.

    After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and moms will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

    In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmetmagazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home, that it's too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to American home cooks.

    In recipes as simple and delicious as Stir-Fried Salt and Pepper Shrimp and Carpetshell Clams with Aioli, he wins over the hurried home cook.

    Slender Slow Cooker CookbookLow Calorie Recipes for Slow Cooking under 200, 300 and 400 calories.This book is for you if: You're looking for easy low calorie slow cooker recipes, which keep an eye on your calorie intake.You're looking for a slow cooker cookbook thats full of flavour.You don’t want to spend all your time in the kitchen.  The slow cooker recipes are easy to put together in the morning, leaving you free to come home to a delicious meal in the evening.Including the following low calorie slow cooker recipes, and many many more: Pork Chops with Apricot.Potato & Sweetcorn Casserole.Lamb Korma.Lamb with Pears and Potatoes.Sausage Casserole.Slow Cooker Beef.Vegetable Goulash.Vegetable Stew & Dumplings.Lancashire Hotpot.Happy Slow Cooking!

    Tasty time-saving recipes for busy cooks. Today’s focus on healthier eating means different things to different cooks, but they have one thing in common: they’re cooking fresh, whole foods from scratch. This is precisely the reason why the old school pressure cooker is making a new school comeback. The pressure cooker gives the gift of time back to home cooks. They don’t call the most popular pressure cooker on the market the Instant Pot for nothing.Focusing squarely on healthy and fast meals, The Healthy Pressure Cooker Cookbook offers:· 125 whole-food pressure cooker recipes, from bone broth to spicy citrus black beans to garlic spareribs, and more· A serious discussion on the truth about healthy cooking· Advice on how to adapt stovetop pressure cooker recipes for an electric PC· Recipes that include specifics for both stovetop and electric pressure cookers· Recipe labels indicating suitability for Paleo, vegetarian, vegan, and gluten-free diets· Nutritional information on every recipe· Numerous one-pot meals for the ultimate in convenience

    The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.