Random House New Releases - Cooking - Seasonal - Between May 18, 2012 and June 17, 2013.

Mixt Salads by Ann Volkwein

2013-04-24T00:30:00-05:00

Mixt Salads A Chef's Bold Creations
Written by Andrew Swallow and Ann Volkwein

Dare to get more out of your greens!

From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level.

In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings such as:

Porky mixed greens with pork tenderloin, roasted butternut squash, and port reduction
Donald duck confit with persimmons and blue cheeses
Burger ground Kobe with grilled onion
Lobster Boat poached lobster with golden beets

Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round.

The New Persian Kitchen by Louisa Shafia

2013-04-16T00:30:00-05:00

The New Persian Kitchen
Written by Louisa Shafia

This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.

In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

The New Persian Kitchen by Louisa Shafia

2013-04-16T00:30:00-05:00

The New Persian Kitchen
Written by Louisa Shafia

Friends at My Table by Alice Hart

2013-04-09T00:30:00-05:00

Friends at My Table Recipes for a Year of Eating, Drinking, and Making Merry
Written by Alice Hart

Alice Hart is a genius at effortless entertaining and serving up delicious food for a crowd. In Friends at My Table she’s crafted 12 complete menus—3 for each season—and 70 perfectly delicious recipes for a year’s worth of colorful celebrations. Menus include food and drink for a bridal shower, brunches, a laid-back summer wedding, picnics, autumn bonfires, and even a New Year’s Eve dinner. There’s something here for every occasion, mood, budget, and palate—omnivores and vegetarians, too.

Also, get ideas for charming activities to incorporate into your parties: how to build a home smoker, tips on wild-food foraging, how to pack for a picnic, and even the basics of playing beach cricket.

Old-School Comfort Food by Alex Guarnaschelli

2013-04-09T00:30:00-05:00

Old-School Comfort Food The Way I Learned to Cook
Written by Alex Guarnaschelli

How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home?

Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat.

Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

Old-School Comfort Food by Alex Guarnaschelli

2013-04-09T00:30:00-05:00

Old-School Comfort Food The Way I Learned to Cook
Written by Alex Guarnaschelli

Macrobiotics for All Seasons by Marlene Watson-Tara

2013-01-22T00:30:00-05:00

Macrobiotics for All Seasons Vegan Recipes for Year-Round Health and Happiness
Written by Marlene Watson-Tara

Unlike other books about macrobiotics that are complicated with rigid rules, Macrobiotics for All Seasons offers a dietary approach based on listening to the natural rhythms of our bodies and the planet we live on. Combining traditional wisdom, nutritional science, and a vision for healing our environment, author Marlene Watson-Tara explains the health benefits of eating a plant-based diet that changes with the seasons.

Watson-Tara takes readers through the philosophy of the five elements in traditional Chinese medicine and applies this ancient wisdom in specific recipes for each season of the year. Since the seasons are considered to affect particular organs of the body, each chapter also includes home remedies, tonics, and simple medicinal teas to help the affected organs gently strengthen and detoxify.

Featuring 200 unique recipes that vary from quick meals for busy people to elegant dinners for guests, Macrobiotics for All Seasons is a valuable resource for anyone who wishes to bring health, healing, and environmental sensibility back into the kitchen.

Contents:
1. Not Another Diet Book!
2. Healthy Habits
3. The Modern Diet
4. Healthy Food
5. Life Energy
6. Blooming in Spring
7. Fit as a Fiddle for Summer
8. Flourishing in Late Summer
9. Fighting Fit for Autumn
10. Hale and Hearty in Winter
11. Making Change--Quick and Easy
A-Z of Macrobiotic Superfoods
Bibliography
Index of Recipes
General Index

Tyler Florence Fresh by Tyler Florence

2012-12-04T00:30:00-05:00

Tyler Florence Fresh
Written by Tyler Florence

Tyler turns ingredients into superstars in Tyler Florence Fresh, a new look at easy and sophisticated cuisine.

Tyler Florence shows off his bold side with a celebration of fresh everyday foods prepared in innovative and delicious ways. Using each fresh ingredient as a launching pad, Tyler builds innovative dishes flavor by flavor, showing you how to put easy-to-find ingredients to work in unexpected ways.

Tyler’s approach is grounded in the alchemy of ingredients, giving each recipe a twist by casting an unexpectedly delicious ingredient as its superhero. For those ingredients that call out to be celebrated—the first bunch of spring asparagus or the freshest scallops at the fish market—Tyler’s recipes are chances for each flavor to stand out. Ripe summer blueberries transform a frisée salad when tossed with whipped blue cheese and candied pecans; fresh basil makes for a delicious ice cream paired with honey, balsamic vinegar, and sliced figs; winter limes and oranges are a zesty side for smoke-roasted chicken. Contrast is key, as Tyler plays with sweet, sour, tangy, tart, and spicy flavors to surprise the palate. Once you’ve tasted halibut with watermelon, peaches with prosciutto, and zucchini with grapefruit, you’ll never look at your market the same way again.

Filled with recipes that will surprise and delight everyone at your table, Tyler Florence Fresh is Tyler’s most showstopping, delicious book yet.

Tyler Florence Fresh by Tyler Florence

2012-12-04T00:30:00-05:00

Tyler Florence Fresh
Written by Tyler Florence

The Epicurious Cookbook by The Editors of Epicurious.com

2012-10-30T00:30:00-05:00

The Epicurious Cookbook More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions
Written by Tanya Steel and The Editors of Epicurious.com

For home cooks hungry for make-again recipes, here is an impeccably curated collection from Epicurious with more than 250 of their "4-fork" recipes, conveniently compiled in a book with new photography, new headnotes, and informative user tips.

Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes.

Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook. Recipes include:

Easy comfort foods: Chicken and Fall Vegetable Pot Pie, Beef Short Ribs Tagine, Spicy Mac and Cheese with Pancetta, Deviled Fried Chicken, Chili con Carne with Chili Cheddar Shortcakes

Fast Weeknight Dinners: Quick Paella, Wild Rice with Pecans, Raisin, and Orange Essence, Brussels Sprouts Hash with Caramelized Shallots, Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup, Pan-Fried Spicy Orange Tilapia

Please-Everyone Vegetarian and Vegan Dishes: Chilled Soba with Tofu and Sugar Snap Peas, Spiced Lentil Tacos with Chipotle Sour Cream, Roasted Eggplant Salad

Special occasion show-stoppers: Tom Colicchio’s Herb-Butter Turkey, Beef Brisket with Merlot and Prunes, Wine-Braised Duck Legs

American Classics Updated—Burgers, Pizzas, Salads, Pastas, and Grilled Cheese: Coffee-Rubbed Cheeseburger with Texas Barbeque Sauce; Hearty Asparagus, Fingerling Potato, and Goat Cheese Pizza; Lobster Pasta in a Roasted Corn Sweet Bacon Cream; Grilled Cheese with Onion Jam, Taleggio, and Escarole

Breakfast and Brunch Stars: Extreme Granola with Dried Fruit, Kitchen Sink Frittata, Crème Brulee French Toast, and Ultimate Sticky Buns

Decadent Desserts: Double Layer Chocolate Cake, Apple Tart with Caramel Sauce, Frozen Lemon Ginger Snap Pie, Peanut Butter and Fudge Brownies with Salted Peanuts

Destined to be that classic you’ll turn to daily, The Epicurious Cookbook enhances the very best online content in a gorgeous cookbook.

The Epicurious Cookbook by The Editors of Epicurious.com

2012-10-30T00:30:00-05:00

The Epicurious Cookbook More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions
Written by Tanya Steel and The Editors of Epicurious.com

For Epicurious's enormous and devoted community -- 7.5 million unique visitors a month -- and home cooks seeking a perfectly curated roster of diverse recipes, here are the top-rated recipes from Epi, compiled conveniently in a book with brand-new stunning colour photography.

Epicurious.com is, undisputedly, the website for people who like to cook. Launched in the dark ages of 1995, Epi was one of the first on the block and is the go-to respected food site among home cooks. Now, The Epicurious Cookbook provides a completely new experience for Epi's fans with a perfectly curated roster of Epi's 300 best recipes organized seasonally for breakfasts, starters, mains, sides, breads, and desserts. The book includes new headnotes and 100 new photographs, plus dozens of member recipes that have been tested in Epi's kitchens. Throughout, readers will find clever substitutions, special holiday menus, and make-ahead tips, from Epi's editors and community alike.

The Foothills Cuisine of Blackberry Farm by Sam Beall

2012-10-30T00:30:00-05:00

The Foothills Cuisine of Blackberry Farm Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors
Written by Sam Beall

Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book.

Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical.

It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats.

A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home.

The Foothills Cuisine of Blackberry Farm by Sam Beall

2012-10-30T00:30:00-05:00

The Foothills Cuisine of Blackberry Farm Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors
Written by Sam Beall

The Smitten Kitchen Cookbook by Deb Perelman

2012-10-30T00:30:00-05:00

The Smitten Kitchen Cookbook
Written by Deb Perelman

Winner of the IACP First Book Award * Named one of Cooking Light magazine’s Top 100 Cookbooks of the Last 25 Years

The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, photographer, and celebrated food blogger.

Deb 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?

So Deb founded her award-winning blog, Smitten Kitchen, on the premise that cooking should be a pleasure, and that the results of your labor can—and should—be delicious . . . every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to creating and finding the best of the best and adapting the recipes for the everyday cook.

And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook: more than 100 recipes—almost entirely new, plus a few favorites from the site—all 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.

From the Hardcover edition.

The Smitten Kitchen Cookbook by Deb Perelman

2012-10-30T00:30:00-05:00

The Smitten Kitchen Cookbook
Written by Deb Perelman

Southern Comfort by Slade Rushing

2012-10-02T00:30:00-05:00

Southern Comfort A New Take on the Recipes We Grew Up With
Written by Allison Vines-Rushing and Slade Rushing

The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with.

Allison Vines-Rushing and Slade Rushing are two of the most admired and innovative young chefs in the South. Their distinctive brand of cooking is praised for its brilliant juxtaposition of rustic flavors with refined, classically inspired preparations.

Southern Comfort is not only their much-anticipated debut cookbook, but also Allison and Slade’s personal story: their childhood food memories and family traditions growing up in Louisiana and Mississippi, how they met and fell in love in a New Orleans kitchen, and lessons learned working in top restaurants in San Francisco and New York. It also describes their bittersweet homecoming and the opening of their first restaurant just days before Hurricane Katrina hit. And perhaps most importantly, Southern Comfort shares Allison and Slade’s deep-rooted love for the area—its history, its cuisine, and its people—which inspired them to stay in New Orleans and keep cooking.

These 100 recipes reflect Allison and Slade’s refreshing approach to regional cuisine, with its pitch-perfect blend of high and low. Dishes like Hush Puppies with Caviar, Sweet Tea–Roasted Duck in Date Sauce, and their legendary Oysters Rockefeller “Deconstructed” are modern in technique and execution, yet inspired by the traditions, ingredients, and down-home philosophy that make Southern food so appealing.

At its heart, Southern Comfort is a celebration: of local ingredients, New Orleans’s vibrant food culture, and Allison and Slade’s shared Southern upbringing. Brimming with flavorful recipes and stories, it showcases the very best that the New South has to offer.

Southern Comfort by Slade Rushing

2012-10-02T00:30:00-05:00

Southern Comfort A New Take on the Recipes We Grew Up With
Written by Allison Vines-Rushing and Slade Rushing

The Sprouted Kitchen by Hugh Forte

2012-08-28T00:30:00-05:00

The Sprouted Kitchen A Tastier Take on Whole Foods
Written by Sara Forte
Photographed by Hugh Forte

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

The Sprouted Kitchen by Hugh Forte

2012-08-28T00:30:00-05:00

The Sprouted Kitchen A Tastier Take on Whole Foods
Written by Sara Forte
Photographed by Hugh Forte

Foraged Flavor by Daniel Boulud

2012-06-12T00:30:00-05:00

Foraged Flavor Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes
Written by Tama Matsuoka Wong and Eddy Leroux
Foreword by Daniel Boulud

Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.

While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.

With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.

Random House New Releases - Cooking - Seasonal - Between May 18, 2012 and June 17, 2013.

Mixt Salads by Ann Volkwein

Mixt Salads A Chef's Bold CreationsWritten by Andrew Swallow and Ann Volkwein

The New Persian Kitchen by Louisa Shafia

The New Persian Kitchen Written by Louisa Shafia

The New Persian Kitchen by Louisa Shafia

The New Persian Kitchen Written by Louisa Shafia

Friends at My Table by Alice Hart

Friends at My Table Recipes for a Year of Eating, Drinking, and Making MerryWritten by Alice Hart

Old-School Comfort Food by Alex Guarnaschelli

Old-School Comfort Food The Way I Learned to CookWritten by Alex Guarnaschelli

Old-School Comfort Food by Alex Guarnaschelli

Old-School Comfort Food The Way I Learned to CookWritten by Alex Guarnaschelli

Macrobiotics for All Seasons by Marlene Watson-Tara

Macrobiotics for All Seasons Vegan Recipes for Year-Round Health and HappinessWritten by Marlene Watson-Tara

Tyler Florence Fresh by Tyler Florence

Tyler Florence Fresh Written by Tyler Florence

Tyler Florence Fresh by Tyler Florence

Tyler Florence Fresh Written by Tyler Florence

The Epicurious Cookbook by The Editors of Epicurious.com

The Epicurious Cookbook More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special OccasionsWritten by Tanya Steel and The Editors of Epicurious.com

The Epicurious Cookbook by The Editors of Epicurious.com

The Epicurious Cookbook More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special OccasionsWritten by Tanya Steel and The Editors of Epicurious.com

The Foothills Cuisine of Blackberry Farm by Sam Beall

The Foothills Cuisine of Blackberry Farm Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain AncestorsWritten by Sam Beall

The Foothills Cuisine of Blackberry Farm by Sam Beall

The Foothills Cuisine of Blackberry Farm Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain AncestorsWritten by Sam Beall

The Smitten Kitchen Cookbook by Deb Perelman

The Smitten Kitchen Cookbook Written by Deb Perelman

The Smitten Kitchen Cookbook by Deb Perelman

The Smitten Kitchen Cookbook Written by Deb Perelman

Southern Comfort by Slade Rushing

Southern Comfort A New Take on the Recipes We Grew Up WithWritten by Allison Vines-Rushing and Slade Rushing

Southern Comfort by Slade Rushing

Southern Comfort A New Take on the Recipes We Grew Up WithWritten by Allison Vines-Rushing and Slade Rushing

The Sprouted Kitchen by Hugh Forte

The Sprouted Kitchen A Tastier Take on Whole FoodsWritten by Sara Forte Photographed by Hugh Forte

The Sprouted Kitchen by Hugh Forte

The Sprouted Kitchen A Tastier Take on Whole FoodsWritten by Sara Forte Photographed by Hugh Forte

Foraged Flavor by Daniel Boulud

Foraged Flavor Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 RecipesWritten by Tama Matsuoka Wong and Eddy Leroux Foreword by Daniel Boulud

Mixt Salads A Chef's Bold Creations
Written by Andrew Swallow and Ann Volkwein

The New Persian Kitchen
Written by Louisa Shafia

The New Persian Kitchen
Written by Louisa Shafia

Friends at My Table Recipes for a Year of Eating, Drinking, and Making Merry
Written by Alice Hart

Old-School Comfort Food The Way I Learned to Cook
Written by Alex Guarnaschelli

Old-School Comfort Food The Way I Learned to Cook
Written by Alex Guarnaschelli

Macrobiotics for All Seasons Vegan Recipes for Year-Round Health and Happiness
Written by Marlene Watson-Tara

Tyler Florence Fresh
Written by Tyler Florence

Tyler Florence Fresh
Written by Tyler Florence

The Epicurious Cookbook More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions
Written by Tanya Steel and The Editors of Epicurious.com

The Epicurious Cookbook More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions
Written by Tanya Steel and The Editors of Epicurious.com

The Foothills Cuisine of Blackberry Farm Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors
Written by Sam Beall

The Foothills Cuisine of Blackberry Farm Recipes and Wisdom from Our Artisans, Chefs, and Smoky Mountain Ancestors
Written by Sam Beall

The Smitten Kitchen Cookbook
Written by Deb Perelman

The Smitten Kitchen Cookbook
Written by Deb Perelman

Southern Comfort A New Take on the Recipes We Grew Up With
Written by Allison Vines-Rushing and Slade Rushing

Southern Comfort A New Take on the Recipes We Grew Up With
Written by Allison Vines-Rushing and Slade Rushing

The Sprouted Kitchen A Tastier Take on Whole Foods
Written by Sara Forte
Photographed by Hugh Forte

The Sprouted Kitchen A Tastier Take on Whole Foods
Written by Sara Forte
Photographed by Hugh Forte

Foraged Flavor Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes
Written by Tama Matsuoka Wong and Eddy Leroux
Foreword by Daniel Boulud