Here are the 50 best cooking books of 2021 according to Google. Find your new favorite book from the local library with one click.
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In the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”–Marcus Samuelsson, chef and restaurateur Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott’s Bar-B-Q, his family’s barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country’s most awarded and talked-about barbecue joints, Rodney Scott’s Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott’s World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage–and of unforgettable barbecue.
100 updated classic and all-new Jewish-style recipes from a bright new star in the food community
Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known. Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home. In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography. Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.
Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
“From the most sought-after dinner reservation in Los Angeles comes the dishes and stories behind the wildly popular Bavel restaurant, with recipes celebrating the diversity and variety of Middle Eastern cuisines”–
“In The Food of Oaxaca, chef Alejandro Ruiz introduces home cooks to the vibrant foods of his home state–“the culinary capital of Mexico” (CNN)–with more than 50 recipes both ancestral and original. Divided into three parts, the book covers the traditional dishes of the region, where Ruiz grew up; the cuisine of the Oaxacan coast, where he spent many years; and the food he serves today at his acclaimed restaurant, Casa Oaxaca. Here are rustic recipes for making your own tortillas, and preparing memelas, tamales, and moles, as well as Ruiz’s own creations, like Duck Tacos with Coloradito, Jicama Tacos, and Oaxacan Chocolate Mousse. Interspersed are thoughtful essays on dishes, ingredients, kitchen tools, and local traditions that transport the reader to Oaxaca, along with an extensive glossary to help American readers understand the culinary culture of Mexico. Also included are recommendations for the best places to eat in Oaxaca, making this an indispensable volume for home cooks and travelers alike”–
Pepper Teigen is the Thai mom and Yai (grandma) we all wish we had! Anyone who is a fan of Chrissy’s knows Pepper-she is prominently featured in Chrissy’s Instagram and website, CravingsbyChrissyTeigen-and often can be seen in her own feed cooking with granddaughter Luna or preparing soup for grandson Miles. Known as “Pepper Thai” for her love of spicy chiles, Pepper whips up the most delicious dishes in the Teigen-Legend household on the regular, like Roasted Lemongrass Chicken, Pad Thai Brussels Sprouts, and Nam Prik Moo Sloppy Joes, and Seafood Pad Cha. In this debut cookbook, a kind of prequel to Cravings, Pepper shares more than 80 playful, inspiring, bold-flavored recipes for the dishes that fuel this busy household and made Chrissy fall in love with food and cooking. The chapters are quirky and fun, like “Always Snacking” (Thai Beef Jerky, Son-in-Law Jammy Eggs), Salads but not Boring (Naked Shrimp Salad), Back Home in Khorat (Turkey Grapow), and Pepper’s Pantry (Puffy Fried Eggs, Sweet Chile Jam). In addition to recipes, Pepper tells stories about her early days in the U.S., learning to cook Thai dishes with American ingredients and substitutes, and what it’s like to raise and live with a famous daughter. Creative and delicious, this cookbook will leave Chrissy and Pepper’s fans hungry for more.
Korean dishes, some traditional and some reimagined, from the home cook and storyteller behind @thekoreanvegan on TikTok The single most frequent question Joanne Lee Molinaro gets asked is “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out the bapsangs of Joanne’s childhood—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. In her debut cookbook, Joanne shares recipes and narrative snapshots of the food that shaped her family history. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life, Kale & Ramen Salad with noodle “croutons” and a dressing akin to ramen broth. With the intimate storytelling and stunning photography she’s become known for on social media, The Korean Vegan Cookbook celebrates how deeply food and family shape our identity.
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. From Homeland to Migration, Spirituality to Black Future, each chapter illuminates a part of the Black experience, offering delicious recipes, moving essays, and arresting art from such luminaries as Black Panther Party creative director Emory Douglas and American artist Daniel Minter. More than just a cookbook, Black Food explores the interweaving of food and culture through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Meatballs with Egusi and Squash from Edouardo Jordan, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. With arresting visuals and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis’s historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine. In her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well. More than just a compilation of modern Arabic recipes, The Arabesque Table celebrates the evolution of Arab cuisine and the stories of cross-cultural connection it recounts, paying tribute to the history and journey that have led to this point. With the past on full display in this heavily researched and exciting book, you will find dishes from the Golden Age of Islam: like Narjissiya (a fava bean and egg hash) and Makmoora (a layered chicken, onion and pine nut pot pie), as well as contemporary and globally inspired interpretations: like Tahini Cheesecake and Caramelized Butternut Squash Fatteh with Za’atar, revealing a cuisine that is vibrant, nourishing, and exciting, but above all, reminding us of how powerful food is in defining the relationship between people, place and identity.
More than 100 heirloom recipes from a dynamic chef and farmer working the lands of his great-great-great grandfather. From Hot Buttermilk Biscuits and Sweet Potato Pie to Salmon Cakes on Pepper Rice and Gullah Fish Stew, Gullah Geechee food is an essential cuisine of American history. It is the culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford’s Nana handed over the deed to the family farm to him and his sister, and Raiford rose to the occasion, nurturing the farm that his great-great-great grandfather, a freed slave, purchased in 1874. In this collection of heritage and updated recipes, he traces a history of community and family brought together by food.
No matter how busy you are, Carla Lalli Music knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand. So, these recipes are organized by needs we all have: quick stovetop suppers and one-pot meals, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend. Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge. Print run 75,000.
A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”–Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
“Infused with creativity, originality, and warm wit, The Twisted Soul Cookbook celebrates Chef Deborah VanTrece’s singular, well-traveled vision of modern soul food. Nearly 100 recipes marry classic Black and Southern cuisine with inventive, evocative flourishes learned from comfort food traditions around the world.”–Back cover.
The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
“I have never read a more passionate and heartfelt expression of Colombian culture and cuisine in English. I’ve been waiting for years for a book like this to come out.” –J. Kenji López-Alt, New York Times bestselling author of The Food Lab A recipe developer and food stylist—whose work has taken her across the globe to work with clients like Michelle Obama and into the test kitchens of today’s most esteemed culinary publications—pays homage to her native country with this vibrant, visually stunning cooking, the first dedicated solely to Colombian food, featuring 100 recipes that meld the contemporary and the traditional. To Mariana Velásquez, a native of Bogotá, the diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. No matter what rung of society, Colombians feed their guests well, and leave them feeling nourished in body and soul. In Colombiana, the award-winning recipe developer and food stylist draws on the rich culinary traditions of her native land and puts her own modern twist on dishes beloved by generations of Colombians. Here are recipes for classics such as arepas and empanadas, as well as “Colombian-ish” recipes like Lomito de Cerdo al Tamarindo y Menta (Tamarind Pork Tenderloin with Mint), Gazpacho de Papaya y Camarón Tostado (Spicy Papaya and Charred Shrimp Gazpacho), and Cuchuco de Trigo con Pollito y Limón (Lemony Bulgur Farmer’s Chicken Soup). In addition to offering a unique perspective on Colombian food, Mariana shares the vibrant style of Colombian tablescapes and entertaining. For her, the best meals are never simply about the food on the table—they are an alchemy of atmosphere, drinks, and simple snacks and sweets that complete the experience and make it memorable. Rich with culture and stories as well as one-of-a-kind recipes and stunning photography, Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylish. In her fourth cookbook, ‘One’, the queen of the greens gives over 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers. All delicious, whether made vegetarian or vegan, Anna also helps you to reduce waste, use leftovers and make your kitchen plastic free.
The “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine Although many of us can rattle off our favorite authentic Mexican dishes, we might be hard pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria, to salsa macha, to coyotas, to carne asada. Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.
An ode to Syria, recipes from the Syrian kitchen, and to family and friends.
Among the staple foods most welcomed on southern tables—and on tables around the world—rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty’s fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice’s culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes—everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, “Rice connects me to every other person, southern and global, who is nourished by rice’s traditions and customs.”
“Reimagine Italian American cooking with more than 125 big-hearted recipes from the celebrated husband-and-wife chef team of Don Angie in New York City. Old-school, Italian American “red sauce” is a beloved style of cooking that is rich with nostalgia, a deep sense of family, and the promise of irresistible food–copious amounts of it. Offerings may include an endless assortment of antipasti at the start of every meal, multi-layered chicken and eggplant parms, enormous casseroles of luscious baked pastas laden with molten cheese–and don’t forget dessert. In their debut cookbook, Angie Rito and Scott Tacinelli, the chefs of Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that includes multicultural influences inspired by New York City and updated dishes that proudly straddle the line between Italian and American. Italian American is organized by the backbones of the cuisine, including cold and hot antipasto, ragus, pastas, and even entire chapters dedicated to lasagna and meatballs. Inspired by influences both old and new, these comforting dishes feel familiar but are far from expected, including Campari & Orange Sticky Ribs, Eggplant Pinwheel Lasagna, Shrimp Parm Meatballs, and Spiced Lamb Ragu alla Marsala. Rich with family history from Scott and Angie’s immigrant grandparents and great-grandparents, Italian American provides an essential, spirited introduction to an unforgettable way of cooking”–
“The acclaimed chef behind the Michelin-starred Mister Jiu’s in San Francisco’s Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes”–
An authentic, indulgent collection of dessert recipes from across the Middle East, from one of the region’s most loved home cooks Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you’ll find serious inspiration in the pages of Salma Hage’s latest cookbook for home cooks. The Middle East’s wide range of cultures, ingredients, and influences informs the array of dishes she includes – spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes – with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations.
Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Café at the Smithsonian’s Natural Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
“You don’t need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a “weekday vegetarian” mentality. In her newest cookbook, creator of the beloved website Dinner: A Love Story and Cup of Jo columnist Jenny Rosenstrach writes about being a “weekday vegetarian,” i.e. eating a vegetable-based diet during the week and saving meaty splurges for the weekend. One day, it hit Rosenstrach like a lightning bolt: She and her family needed to eat less meat–for their health and for the greater good of the environment. The Weekday Vegetarians shows readers how she got her family on board with meat-free meals. She uses “Hooks” that make any vegetarian dish irresistible–like spiced Crispy Chickpeas, Pizza Dough Croutons, and Sweet Chili Glaze; “Next-Level Sauces” like Vegan Caesar, Shakedown Pesto, and Yogurt-Harissa; and “Side Dishes That Make Everything Special” like Yogurt Flatbread. Organized by meal type, The Weekday Vegetarians offers one hundred recipes like Pizza Salad with White Beans in the Bowls & Salads chapter, Cauliflower Cutlets with Ranch Dressing in the chapter Skillet Mains, and Squash and Black Bean Tacos in the Tacos & Tortillas chapter, with excellent and practical tips, and food for thought written in her engaging, witty, and relatable voice. And who knows–maybe like Jenny’s family, the more you practice being “weekday vegetarians,” the more you will notice plant-based eating creeping into your weekends!”–
120 whole-food, vegetarian recipes for quick weeknight meals full of flavor, spice, color, and nutrition from the New York Times bestselling author of Super Natural Cooking “There are many reasons to love Heidi Swanson’s Super Natural Simple. It’s great food with the best ingredients presented with a modern twist.”—Steve Sando, founder of Rancho Gordo When life gets busy, it often seems easier to order in or grab something on the go than to cook at home. But this is precisely when wholesome, nutrient-packed meals are needed the most. In Super Natural Simple, beloved blogger and New York Times bestselling author Heidi Swanson offers 120 smartly streamlined recipes—with minimal ingredients, timesaving tips, and creative flavor combinations—to make healthy home cooking completely doable. If you want approachable ways to work more vegetables onto your plate, these whole-food, vegetarian recipes, along with Heidi’s power pantry of go-to dressings, drizzles, pastes, and butters, will help you create high-impact meals with total ease. Whether you’re in the mood for a make-ahead morning, weeknight noodles, a one-bowl bake, or the best salads, dishes like French Onion Breakfast Strata, Blistered Cherry Tomato Soba, Spicy Chickpeas with Kale and Coconut, and Big Raspberry-Rye Cookies are quick to prepare and beautiful on the table. Featuring gorgeous photographs that give you a peek into Heidi’s sunny Southern California lifestyle, Super Natural Simple makes eating (and living!) well second nature.
“áA TABLE is a cookbook and stylish guide to gathering and sharing a meal the French way, with 125 repertoire-building recipes inspired by the modern, multicultural French kitchen”–
‘Food writing at its best, a moving and beautiful book’ Nigella Lawson Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East. Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world. Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za’atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken. Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders. ‘Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells’ Yotam Ottolenghi
The expert baker and bestselling author behind Zo Bakes explores her favorite dessert–cakes –with more than 100 recipes to create flavorful and beautiful layers, loafs, bundts, and more. Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. Yet too many people use chemical-laden mixes even though a cake is so easy to make from scratch and infinitely more fun to share. In Zo Bakes Cakes, bestselling author Zo Fran ois demystifies the craft of cakes with more than 100 easy-to-use recipes, showing how to get gorgeous confections on the table to mark any occasion, big or small. In the opening chapter, Zo explores the techniques and tricks of cake baking, using step-by-step photos to break down baking fundamentals like creaming butter and sugar and whipping egg whites, making it easy to follow along. In the following chapters she gives simple, straightforward recipes for loaf cakes, layers, fillings, frostings, and more–including treats like Apple Cake with Honey-Bourbon Glaze, Lemon Curd Pound Cake, Coconut Candy Bar Cake, and Chocolate Devil’s Food Cake. There’s even a tutorial on how to make a wedding cake from scratch, complete with constructing the layers. With Zo ‘s encouragement, as well as her lighthearted approach, delicious homemade cake is within reach for any celebration imaginable.
One of Esquire’s Most Anticipated Cookbooks 2021 The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook—the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won’t notice the difference. When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone. Everyone’s Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods—ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s dishes are inspired by his deep affection for global ingredients and techniques–from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine. Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone’s Table will change forever the way we think about, approach, and enjoy healthy eating.
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they’re conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an ‘Ottolenghi’ twist. This instinct is in perfect sync with recent times, when we’ve all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we’ve got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we’ve got to hand. There’s the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the ‘wow’ of an Ottolenghi meal. It’s a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.
One young chef’s ode in recipes and words to the isolated, Australian island-state at the bottom of the world. How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging–a girl’s own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese’s thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
“Flavors of the Sun is both a deep dive into the diverse array of ingredients from the Middle East as well as the story of a beloved Brooklyn institution, Sahadi’s. For the first time, the people behind Sahadi’s are sharing their expert knowledge of these sought-after ingredients in the form of over 120 recipes, plus buying guides, and side bar “10 More Ways to Use…” sections”–
“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone’s fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie’s personal journey as an expat discovering herself abroad; Katie’s vulnerability will turn readers into fans, and they’ll finish the book feeling like they’re her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal’s Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris’ famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.
In Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking with fresh, uncomplicated interpretations of classic recipes for the modern baker. Inside you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance–because a book about Chinese bakeries wouldn’t be complete without them! Kristina teaches you to whip up these delicacies like a pro, including how to Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods–it’s for all home bakers who want exciting new recipes to add to their repertoires.
From one of the world’s most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source–and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.
Named a Best Baking Book of Fall 2021 by Eater Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear! Time to get out that apron.
Irreverent, eccentric, Max’s Picnic Book is the follow up the Sunday Times Bestseller, Max’s Sandwich Book. Both an ode to the art of eating outdoors, and an entertaining, frivolous reinvention of it, Max and Ben will redefine what the picnic is, and celebrate its true potential, before creating 16 themed menus. Including ingenious hacks – think flavoured salts for dipping eggs and soft-serve with a shot of espresso – as well as twists on familiar favourites, this book about how and why we should picnic. Interpreting the ways in which we can eat outdoors through the eyes of their picnicking heroes, such as Hunter S. Thompson, Mary Berry and Snoop Dogg, the reader will be left with a broadened perception of what a picnic truly is.
You Don’t Need a Recipe. Really, You Don’t. Sam Sifton, founding editor of New York Times Cooking, makes cooking easy with this handy book of delicious dishes. Find inspiration with more than one hundred ‘no-recipe recipes’ – each gloriously photographed – to make with the ingredients you have on hand or could pick up on a quick trip to the shops. Including Taleggio Grilled Cheese with Egg and Honey, Weeknight Fried Rice, Pasta with Chickpeas and a Negroni, Quick Roasted Chicken with Tarragon, Teriyaki Salmon with Mixed Greens, Smashed Potatoes with Bacon, Cheese and Greens, Chicken with Caramelized Onions and Croutons and gooey Oven S’Mores. Enjoy relaxed cooking every day.
Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people’s pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here’s some strong praise for Ruffage: “Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times “[RUFFAGE] is a total classic in the making.”—Christina Chaey, associate editor, Bon Appétit “Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook’s library.”—Library Journal (starred review)
A cookbook of time-perfected recipes and stories from wise and witty grandmothers across the globe.
120+ recipes for the unfussy dishes–from all-day eggs to 2 a.m. snacks–that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home. “An instant classic, it defines California cool and wears its sophistication lightly.”–Padma Lakshmi When David Kinch isn’t working at one of his restaurants, he cooks in his strawberry-colored bungalow–affectionately known as the Pink Palace–where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count. In At Home in the Kitchen, you’ll find David’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight: Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more. Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious–and impressive!–results in no time at all.
An extraordinary celebration of the continent’s much-loved regional cuisines – with 600 delicious recipes Rarely has the incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection. Global star chef and Peruvian sensation Virgilio Martínez curates, with a personal deep dive into each region’s food culture, culinary delicacies, and local ingredients. The result: 600 remarkable recipes that bring to life the vibrancy of Latin America and its myriad influences – indigenous, European, Asian and beyond.
“Beautiful, inspiring, but above all authoritative. Mandy Yin holds all the secrets to exquisite Malaysian cooking… It is a rare treat that she’s chosen to share them.” – Grace Dent, restaurant critic for the Guardian A soulful tribute to Malaysian cuisine, from snacks, soups and salads, to rice and noodle dishes, curries and sweet things. Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes – such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice – can be made for a weekday family meal, a dinner party or celebration. Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.
From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy–beginners can ace every technique in this book–and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff – Cakes – Cookies – Pies, Tarts, Cobblers and Crisps – Two Perfect Little Pastries – Salty Side Up. The recipes are unexpected. And there are “Sweethearts” throughout, mini collections of Dorie’s all-time favorites. Don’t miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie’s recipes, they lend themselves to being remade, refashioned, and riffed on.
A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.
The first Black person to win The Great American Baking Show shares her story of personal growth and more than 100 delicious recipes. Popular baking personality and lawyer turned baker Vallery Lomas was ecstatic when she learned she won the third season of The Great American Baking Show. However, her win was never seen by the world–Vallery’s season was pulled after just a few episodes when one of the judges became a focal point in a Me Too accusation. Rather than throwing in her whisk and lamenting all of the missed opportunities she hoped to receive (Book deal! Product endorsements! TV show!), she held her head high and hustled–which resulted in her getting press coverage everywhere from CNN to People magazine. Now, Vallery debuts her first baking book. With 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show, and of course sweets and breads inspired by her adopted hometown, New York City. Vallery’s “when life gives you lemons, make lemon curd” philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life.
A vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home. Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home. Though a popular cuisine across North America, Chinese food can be a little intimidating. But author Hsiao-Ching Chou’s friendly and accessible recipes work for everyone, including average home cooks. In this new collection, you’ll find vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. Of course, the book wouldn’t be complete without vegetarian versions of Chou’s famously delicious dumplings, including soup dumplings and shu mai, as well as other dim sum delights. Separate chapters feature egg and tofu recipes. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy your every craving for classic Chinese comfort food–and all without meat. You will also find helpful information including essential equipment, core pantry ingredients (with acceptable substitutions), ways to season and maintain a wok, and other practical tips that make this an approachable cookbook. Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Whether you’re a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof recipes are made to be cooked any night of the week. As the author likes to say, any kitchen can be a Chinese kitchen!
Last updated on October 17, 2021