Recommendations based on "The Recipe Box A Novel"

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world—not just in France, but also in the United States, England, and Australia—enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.

The New York Times bestselling authors of Hello, Cupcake! take geniusity to the next level, with bigger, bolder, better creations for every occasionThose cupcaking geniuses, Karen Tack and Alan Richardson, are back, this time with bigger canvases and bolder creations. Everything that can be done with a cupcake can be done better with a cake—with a twelfth of the effort and loads more wow power, using everyday pans, bowls, and even measuring cups.Turn a round cake into Swiss cheese and Brie, and it’s April Fool’s! Simply press candy into frosting for an argyle pattern or use one of the easy new decorating techniques to produce wood grain for a guitar cake. Whether you’re a kitchen klutz or a master decorator, you can transform a loaf cake into a retro vacuum cleaner for Mom or bake a cake in a bowl for a rag doll. Need a piñata for a birthday party? Bake the batter in a measuring cup. Or skip the baking altogether, buy a pound cake, and fashion it into a work boot for Dad or a high-top sneaker.You won’t believe these creations aren’t the real thing—and they’re so stunning you’ll have to make them!

NEW YORK TIMES BESTSELLERFrom the host of Food Network’s Girl Meets Farm and bestselling author of the IACP award-winning Molly on the Range, a collection of cozy recipes that feel like celebrations.Home Is Where the Eggs Are is a beautiful, intimate book full of food that’s best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh’s cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They’re low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share.The flavors in this book draw inspiration from a distinctive blend of Molly’s experiences—her Chinese and Jewish heritage, her time living in New York, her husband’s Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za’atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as: Babka Cereal Mozzarella Stick Salad Doughnut Matzo Brei Ham and Potato Pizza Chicken and Stars Soup Orange Blossom Creamsicle Smoothies Hand-pulled Noodles with Potsticker Filling Sauce Marzipan Chocolate Chip CookiesIn Home Is Where the Eggs Are, the feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.

One of Food52’s most popular columnists and a New York Times bestselling author, top food stylist Erin Jeanne McDowell shares her baking secrets and the science behind them “Erin’s fierce understanding of the science of baking makes her one of the most trustworthy bakers that I know. But what’s even more special is that she does it all with the exact kind of friendliness and warmth that you want when you’re about to tackle laminated dough or French macarons for the first time. The recipes here are as encouraging and thorough as they beautiful and delicious. This book is an absolute must-have for bakers of all levels.” —Molly Yeh, author and blogger, My Name Is Yeh" When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.

#1 SUNDAY TIMES BESTSELLERA brand new and essential book from award-winning and bestselling cook Anna Jones.Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.‘For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi‘Clever, delicious, heartfelt and wholesome’ Jamie Oliver‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’ Hayley Maitland, Vogue‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee WilsonAnna Jones's book 'Easy Wins' was a No.1 Sunday Times bestseller w/c 2024-03-18.

Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52

Amazon Best Seller in Breakfast Cooking, Whole Foods Diets, and Comfort Food CookingLauren Allen, owner and creator of the Tastes Better From Scratch website is best known for recipes you can count on. Her much anticipated first cookbook includes recipes she terms, “The Best of the Best,” including her personal favorite recipes and fan favorites from her website, and several new recipes. Inside you’ll find recipes for every meal of the day, and more, as well as a variety of different cuisines.What’s inside:⁃ 116 recipes⁃ Images with every recipe⁃ QR codes linking to a video of how to make the recipe⁃ Make ahead and freezer tips for recipes.

NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa CruzJAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, EpicuriousMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-VeganFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. 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.Praise for Vegetable Kingdom“In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America“[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)

Explains the fundamentals of cooking and presents recipes for beverages, main dishes, and accompaniments in addition to providing tips on nutrition and menus for entertaining

The ninth blockbuster cookbook by #1 New York Times bestselling author Ree Drummond, featuring tested, perfected versions of her all-time favorite, most crowd-pleasing, and timelessly popular recipes--the classics that families turn to every day and year after year. Bestselling author, Food Network personality, businesswoman, and mother of five Ree Drummond has her fair share of dog-eared and oil-splattered recipes in constant rotation. She's learned a lot since she first started sharing recipes with the world almost twenty years ago, and now when she's in the kitchen, her main focus is finding ways to make her all-time favorite dishes even more delicious versions of themselves--and to ensure each method is absolutely foolproof. This is a book of everybody's tried-and-true Ree favorites, but re-examined, re-worked, and made even more perfect than the original, so that Ree's millions of fans (and their families) can share in the delicious results! Ree focuses on her can't-live-without dishes--those classic favorites that families turn to, week in and week out, no matter the era or generation--and including many dishes that are destined to be classics for years to come. Whether you're just starting out as a home cook or you're already a seasoned pro at feeding a family, you'll love this one stop shop for all the recipes Ree and her family have loved most for the past twenty-five years, made even better this time around. Because if a recipe is worthy of repeating, it's worthy of perfecting. The Pioneer Woman Cooks: The Essential Recipes serves up dishes for every occasion, including: Even more perfect pancakes, for truly memorable breakfasts Macaroni and cheese, for an indulgent dinner or versatile side Meatloaf, mastered by Ree for a comforting supper Splendid, simple pot roast, the perfect Sunday dinner Chicken pot pie, for a taste of nostalgia Sublime scalloped potatoes with ham--rich, hearty, and so delicious Classic pies and cookies for every occasion Alongside these re-tested and revamped classics, you'll find variations to suit the pickiest palate and offer options for every occasion, like French Dip, Whiskey Carrots, and Chocolate Sheet Cake. And detailed instructions for Roast Chicken, French Fries, and Hard-Boiled Eggs Once and for All will give you the go-to methods you'll turn to time and again. To take away the guesswork, Ree presents all her recipes with step-by-step photos, her signature style from day one. There are also useful tips and tricks for home cooks who are looking to streamline their meal-prep efforts and revolutionize the time they spend in the kitchen, including Ree's failsafe tips for getting ahead. With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there's ever been a cookbook Ree considers her recipe bible . . . this is the one!