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WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.
Using their grandmothers’ recipes as a starting...
Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful...
Known for his delicious and gorgeous baked goods, John Barricelli of the SoNo Baking Company in Norwalk, Connecticut, has become a local celebrity. In The Seasonal Baker, he brings everyday baking with fruits...
Amusing tales about the ups and downs of managing an allotment for the first time
When Kay Sexton becomes the proud holder of an allotment, she hopes it will be her first foray towards self-sufficiency for...
Fresh, hip cookbook takes jamming out of grandma’s kitchen and into the 21st century
In Jam On, New York’s “Jam Queen” Laena McCarthy shares her love of making inventive handmade jam with delicious recipes...
Seasonal smoked food recipes from the Inverawe Smoke House. Here Rosie Campbell-Preston, in her second book, takes you beyond the traditional ways of serving smoked food. The book has been divided into the four...
Get acquainted with one of the most distinctive flavors the chile world has to offer: the smoky chipotle. This die-cut little book offers approximately thirty recipes, from the basics (Guacamole con Chipotle)...
When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans...
The authors of our popular HOT series (over 200,000 books in print) team up to bring you the skinny on ribs. With dozens of color photographs and detailed discussion of different types of ribs, cooking techniques,...
Cheese It! will provide a detailed guide to making cheese in the home, including unripened cheese, stretched curds, semi-hard cheese, washed rinds, blue cheese, and much more. Popular recipes include mozzarella,...
All These Recipes from Beans?!?
Incredibly, deliciously, YES!
What better ways to get the best from the bean?
Bring the healthy bounty of the bean to all corners of your table with these easy recipes for luscious...
Each year, thousands of cooks from coast to coast compete in Sutter Home Winery’s Build a Better Burger® Recipe Contest. Ten of these creative home chefs are flown to Napa Valley each September to participate...
When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and...
Start Fresh
Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book, award-winning chef Douglas...
The perfect accompaniment for summer barbecues, sporting events, picnics, and parties, chicken wings have come a long way since the city of Buffalo popularized them more than 40 years ago. Not stopping at hot...
A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the country, People’s Pops.
In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer...
This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition.
Forage for wild food and discover...
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from...
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region...
Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage,...
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