Recommendations based on "NOPI"

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe.“Innovative, creative, and effortlessly funny." —Cooking LightDeb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time.Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the weekLet’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • The New York Times Book Review • Epicurious • Town & Country“[Snacking Cakes] hits the sweet spot. . . . Cake for breakfast? Yes, please!”—Martha Stewart LivingIn Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

About Eat: What can you expect from my new book? All the things you love about the other ones - in the form of 95 new, fresh and exciting recipes to inspire you. A huge section of the book is crammed with nourishing, family-friendly dinners. Then there's the 'Slow' section packed with warming winter meals. The treats section is another smorgasbord of deliciousness that'll have people drooling (Orange Chocolate Sherbet Slice, Choc-hazelnut Cheesecake or Tuck-Shop Donuts, anyone?). There's a section for tasty sides that you can mix and match with your main courses, as well as a my favourite condiments, sauces and random goodies I thought you'd like (the ketchup and the pesto are must tries, as is the homemade bread). No fancy stuff, complicated instructions or hard-to-find ingredients - just real food with real flavour, made with love, for you. Let's eat...

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generationsBorn in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.

Product Description Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he s cooking, it s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites dishes that everyone should (at least in Mr. Bourdain s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. " From the Back Cover Anthony Bourdain is a man of many appetites. And for many years first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown he has made a profession of understanding the appetites of others. These days, however, if he s cooking, it s for family and friends. Appetites, his first cookbook in more than ten years, boils down thirty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites dishes that everyone should (at least in Mr. Bourdain s opinion) know how to cook. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. " About the Author Anthony Bourdain is the author of the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook s Tour. His work has appeared in the New York Times, The New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show Parts Unknown.

FROM THE AWARD-WINNING AUTHOR OF EAST, MADE IN INDIA AND FRESH INDIA 'The ability to put a good dinner on the table has become my superpower and I want it to be yours too.' Dinner is a fresh and joyful celebration of the power of a good meal all created to answer the question- What's for dinner? in an exciting and delicious way. Discover 120 vibrant, easy-to-make vegetarian and vegan main dishes bursting with flavour, including baked butter paneer, kimchi and tomato spaghetti, and aubergines roasted in satay sauce. There are also mouthwatering desserts, such as coconut and cardamom dream cake and bubble tea ice cream, and exciting side dishes, such as salt and vinegar potato salad and asparagus and cashew thoran. From quick-cook recipes to one-pan wonders and delectable dishes you can just bung in the oven and leave to look after themselves, Dinner is the essential companion for the most important meal of the day.

Now, from Debbie Macomber's Cedar Cove Cookbook, you can relish in your own home the same superb meals found in Cedar Cove's households. Charlotte Rhodes, one of the series' most beloved characters, invites all fans of Cedar Cove, as well as anyone who enjoys classic home cooking, to join her in touring the town's kitchens as she shares more than 130 of her treasured family recipes. (And she's got plenty to tell you about the people of Cedar Cove, too!)You'll find such mouthwatering dishes as:· Justine Gunderson's Grilled Salmon with Lime-Jalapeño Butter· Teri Polger's Macaroni and Cheese· Charlotte Rhodes's Cinnamon Rolls· Olivia Griffin's Creamy Tarragon Chicken Salad· The Pot Belly Deli's Broccoli and Cheese Soup in a Bread Bowl· And many moreWhether you've just discovered the world of Cedar Cove or have devoured all the books, you can now partake of the town's culinary traditions and cook just like Charlotte, her family and friends!

THE INSTANT #1 SUNDAY TIMES BESTSELLER From award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy. 'Nigel Slater's prose is the rarest delicacy of all: exquisite yet effortless, filled with heart, tenderness, yearning and humour' ELIZABETH DAY For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman's hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei. These are the small moments, events and happenings that gave pleasure before they disappeared. Miso soup for breakfast, packing a suitcase for a trip and watching a butterfly settle on a carpet, hiding in plain sight. He gives short stories of feasts such as a mango eaten in monsoon rain or a dish of restorative macaroni cheese and homes in on the scent of freshly picked sweet peas and the sound of water breathing at night in Japan. This funny and sharply observed collection of the good bits of life, often things that pass many of us by, is utter joy from beginning to end. 'I loved this. It is a secular book of hours - thoughts and pleasures beautifully cadenced and generously placed' Edmund de Waal 'Nigel Slater has a magical capacity to find beauty in the smallest moments. A nourishing, sustaining book' Olivia Laing 'His evocative, uplifting observations are a balm for life: a prose-poem for eaters and a spiritual companion for thoughtful cooks. A true and enduring joy' Nigella Lawson 'You can't always feel buoyant and grateful but noticing - and getting pleasure from - the seemingly insignificant is a good way to live. As he says, feel the "small moments of joy"' Diana Henry

The instant New York Times bestseller 2025 James Beard Foundation Award Nominee Named a Best Cookbook of 2024 by NPR, VegNews, and The Portland Press Herald A groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant Life With 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.