Recommendations based on "Martha Stewart's Cooking School Lessons and Recipes for the Home Cook: A Cookbook"

The first of a duo of titles, "Modern Classics: Book 1" revisits the classics with a modern edge and presents the essential recipes of contemporary cooking. Make a roast, make the ultimate meat pie, whisk up the perfect salad dressing. Donna Hay's modern classics should become the handbooks of a new generation of home cooks and indispensable refresher manuals for those who came before them. Chapter by chapter, Donna Hay gives you the basics, step by step, as well as some simple recipes to use every day, then takes you beyond with extras, variations and twists for special occasions and adventurous days. The recipes include soups, salads, vegetables, roasts and simmers, pasta and delicious pies.

“A profound, graceful, and literary work of philosophy and economics, well tempered for our times, and yet timeless. . . . It will change the way you look at the food you put into your body. Which is to say, it can change who you are.” — Boston Globe A 10th anniversary edition of Barbara Kingsolver's New York Times bestseller that describes her family's adventure as they move to a farm in southern Appalachia and realign their lives with the local food chain Since its publication in 2007, Animal, Vegetable, Miracle has captivated readers with its blend of memoir and journalistic investigation. Updated with original pieces from the entire Kingsolver clan, this commemorative edition explores how the family's original project has been carried forward through the years. When Barbara Kingsolver and her family moved from suburban Arizona to rural Appalachia, they took on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Concerned about the environmental, social, and physical costs of American food culture, they hoped to recover what Barbara considers our nation's lost appreciation for farms and the natural processes of food production. Since 2007, their scheme has evolved enormously. In this anniversary edition, featuring an afterword by the entire Kingsolver family, Barbara's husband, Steven, discusses how the project grew into a farm-to-table restaurant and community development project training young farmers in their area to move into sustainable food production. Camille writes about her decision to move back to a rural area after college, and how she and her husband incorporate their food values in their lives as they begin their new family. Lily, Barbara's youngest daughter, writes about how growing up on a farm, in touch with natural processes and food chains, has shaped her life as a future environmental scientist. And Barbara writes about their sheep, and how they grew into her second vocation as a fiber artist, and reports on the enormous response they've received from other home-growers and local-food devotees. With Americans' ever-growing concern over an agricultural establishment that negatively affects our health and environment, Animal, Vegetable, Miracle is a modern classic that will endure for years to come. 

Sarah Kieffer Knows That You Don’t Have To Be A Professional Baker In Order To Bake Up Delicious Treats. Though She Started Out Baking Professionally In Coffee Shops And Bakeries, Preparing Baked Goods At Home For Family And Friends Is What She Loves Best—and Home-baked Treats Can Be Part Of Your Everyday, Too. In The Vanilla Bean Baking Book, She Shares 100 Delicious Tried-and-true Recipes, Ranging From Everyday Favorites Like Chocolate Chip Cookies And Blueberry Muffins To Re-invented Classics, Like Pear-apple Hard Cider Pie And Vanilla Cupcakes With Brown Butter Buttercream. Sarah Simplifies The Processes Behind Seemingly Complicated Recipes, So Baking Up A Beautiful Braided Chocolate Swirl Bread For A Cozy Sunday Breakfast Or A Batch Of Decadent Triple Chocolate Cupcakes For A Weeknight Celebration Can Become A Part Of Your Everyday Baking Routine. Filled With Charming Storytelling, Dreamy Photos, And The Tips And Tricks You Need To Build The Ultimate Baker’s Pantry, The Vanilla Bean Baking Book Is Filled With Recipes For Irresistible Treats That Will Delight And Inspire.

A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma). A 2025 JAMES BEARD AWARD NOMINEE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG • DELISH • KCRW/NPR GOOD FOOD • LOS ANGELES TIME • NEW YORK TIMES • SAVEUR • SCIENCE NEWS • TIMES UNION • WASHINGTON POST • ROBB REPORT An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook. You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge:  An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated–Spice Pumpkin Pie Cook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.

Share the unsurpassed pleasures of discovering, cooking, and eating good, simple food with this beloved book. Equal parts cookbook and memoir, Laurie Colwin's Home Cooking combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." Home Cooking is truly a feast for body and soul.

THE SUNDAY TIMES BESTSELLER LONGLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS A Guardian book of the year A Times book of the year A Spectator book of the year A Daily Mail book of the year An Evening Standard book of the year A Stella Magazine book of the year From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift. '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 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.

Inspired by the life and music of pop's biggest icon, Taylor Swift, this baking cookbook features 50+ mouthwatering recipes and dazzling photography, alongside curated playlists and clever easter eggs from the Swiftie-verse. It feels like a perfect night... for pastries at midnight. Whether you are an OG Swiftie from her country days, or a newly anointed tortured poet, there is a little something sweet for every fan in this baking cookbook inspired by the world of Taylor Swift. These 50+ recipes represent every era of her career, and each dish is uniquely infused with a style and taste that will leave the crowd chanting "MORE!" Think recipes like: Chai Cookie a la Taylor: Inspired by Tay's original recipe Victory Pop(star) Tarts: Rumor has it Taylor has made these tasty homemade pastries for a certain Kansas City football team Blondie(s)!: A sweet homage to one of Taylor's many nicknames Desserts inspired by Taylor's greatest hits, including: Bad Blood (Orange) Tart, Cruller Summer, and So Scarlet, It Was Macron Plus, to ensure no member of your squad is left out, there are plenty of vegan, gluten-free, and nut-free treats as well. And, since every good Swiftie loves an easter egg, this book is filled with them, including curated playlists for recipe bake times (you can forget your boring old oven timer). You don't have to be a 14-time Grammy winner to enjoy the delights in this book, but you'll probably feel like one after indulging in these tasty treats. Ready for it

The New York Times Best Cookbooks of Fall 2019 Eater Best Fall Cookbooks 2019 Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For" Amazon's Pick for Best Fall Cookbooks 2019 Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. Maangchi's Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: * Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs * Side plates that support and complement every Korean meal * Soups, hotpots, and stews, from bone broth to tofu stews * An array of different kimchis * A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."