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A groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant LifeWith more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That’s because of her “flavor first” philosophy. It's an approach she’s honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she’s created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.As Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve big flavor.This book illuminates not only the how, but the why of these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen—whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy “flavor boosters” that add depth or pop to all kinds of dishes, simple swaps for whatever you’re craving or have on-hand, make ahead tips, and more, Big Vegan Flavor is packed with ideas and inspiration. Each recipe offers a quick tutorial: Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy dessert. Or use Nisha’s favorite protein, grains, and sauce recipes to create mix-and-match meals that always excite.A timely and visionary cookbook, Big Vegan Flavor is destined to become a classic.

#1 GLOBAL BESTSELLER WITH MORE THAN 6 MILLION COPIES SOLD • Meet Elizabeth Zott: “a gifted research chemist, absurdly self-assured and immune to social convention” (The Washington Post) in 1960s California whose career takes a detour when she becomes the unlikely star of a beloved TV cooking show. • STREAM ON APPLE TV+This novel is “irresistible, satisfying and full of fuel” (The New York Times Book Review) and “witty, sometimes hilarious...the Catch-22 of early feminism” (Stephen King, via Twitter).A BEST BOOK OF THE YEAR: The New York Times, Washington Post, NPR, Oprah Daily, Entertainment Weekly, NewsweekChemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it’s the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudge-holder who falls in love with—of all things—her mind. True chemistry results.But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America’s most beloved cooking show Supper at Six. Elizabeth’s unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn’t just teaching women to cook. She’s daring them to change the status quo.Laugh-out-loud funny, shrewdly observant, and studded with a dazzling cast of supporting characters, Lessons in Chemistry is as original and vibrant as its protagonist.

#1 New York Times bestsellerFrom the larger-than-life team behind the internet’s most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical Kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious, life.When it comes to food—the good, the gooder, and the shockingly not un-good—Mythical Chef Josh, Rhett & Link, and the Mythical Kitcheneers have just about done it all. They’ve taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed cookbook is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you’ll find fan favorites and new inspirations including: Garlic Bread McMuffins Chicken and Waffles Pot Pie Grilled Cheese Ramen Link’s Mom’s Country Fried Steak Rhett’s Top Secret Baked Beans Animal-Style Mac ‘n’ Cheese Skittle-Milk French Toast Flamin’ Hot Cheetos Chicken Sandwich Sriracha Fish & Chips Elvis Bread Pudding Pop Tart Lava CakesFilled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that’s come to life, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table—you’ll need them.

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefsEight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library.For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

Award-winning Cook Anna Jones Blazes The Trail Again For How We All Want To Cook Now: Quick, Sustainably And Stylishly.

'it's Impossible To Read This Without Becoming Ravenous!' -- Nigella Lawson 'it Is As Infectious As It Is Delicious, As Funny As It Is Insightful. The Only Reason To Put This Book Down, Is To Go Cook And Eat From It' -- Heston Blumenthal From Award-winning Actor And Food Obsessive Stanley Tucci Comes An Intimate And Charming Memoir Of Life In And Out Of The Kitchen. Before Stanley Tucci Became A Household Name With The Devil Wears Prada, The Hunger Games, And The Perfect Negroni, He Grew Up In An Italian American Family That Spent Every Night Around The Table. He Shared The Magic Of Those Meals With Us In The Tucci Cookbook And The Tucci Table, And Now He Takes Us Beyond The Recipes And Into The Stories Behind Them. Taste Is A Reflection On The Intersection Of Food And Life, Filled With Anecdotes About Growing Up In Westchester, New York, Preparing For And Filming The Foodie Films Big Night And Julie & Julia, Falling In Love Over Dinner, And Teaming Up With His Wife To Create Conversation-starting Meals For Their Children. Each Morsel Of This Gastronomic Journey Through Good Times And Bad, Five-star Meals And Burnt Dishes, Is As Heartfelt And Delicious As The Last. Written With Stanley's Signature Wry Humour And Nostalgia, Taste Is A Heartwarming Read That Will Be Irresistible For Anyone Who Knows The Power Of A Home-cooked Meal.

A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.

Learn to bake with Britain's favourite women's fiction author Marian Keyes, in her startlingly honest cook-book Saved by Cake Saved by Cake gives an extremely honest account of Marian Keyes' recent battle with depression, and how baking has helped her. A complete novice in the kitchen, Marian decided to bake a cake for a friend and that was it - she realized that baking was what she needed to do in order to get her through each day. And so she baked, and she wrote her recipes down, and little by little the depression started to lift, along with her sponges... With chapters on cupcakes, cheesecakes, meringues and macaroons, chocolate cakes, fruit cakes and favourite classics, Marian's recipes are aimed firmly at beginner bakers, offering hints and tips to help along the way. Never patronizing, always honest and witty, accessible and full of fun, the bakes and cakes that Marian serves up in this cookbook will put a smile on your face and make you happy. From her Consistently Reliable Cupcakes and Very Chocolately Macaroons, to the ease of her Fridge-set Honeycomb Cheesecake, you will want to have a go at making all of Marian's recipes. The shoe and handbag biscuits particularly. Very covetable. Very Marian. 'Medically speaking, there is no such thing as a nervous breakdown. Which is very annoying to discover when you're right in the middle of one. Whatever was going on with me, I had to wait it out. I had to find ways of passing the time until I was restored to myself again. So I baked a cake - a chocolate cheesecake, as it happens. And I enjoyed making it so much that I baked another. And another' Marian Keyes

When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in.Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later.Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.

More than three hundred original, meatless recipes with illustrated lists of ingredients, everyday and seasonal menus, and information on nutrition, preparations, and variations