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National Cookbook Month Highlights
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The Halloween Movie Cookbook: 65 Hauntingly Delicious Recipes Inspired by Your Favorite Spooky Movies
by Ryan Alvarez
A fang-tastically fun cookbook with recipes inspired by classic Halloween films for every ghoul, goblin, and horror buff who believes October 31st is the most delicious night of the year. From The Nightmare Before Christmas to Ghostbusters, The Addams Family to Beetlejuice, this playful and delightfully spooky cookbook conjures up sixty-five recipes inspired by some of the most iconic Halloween movies of all time. Whether you're hosting a scary movie marathon, planning a killer costume party, or just in it for the tricks and treats, The Halloween Movie Cookbook serves up something for every kind of monster or witch at heart. Run amok with Dead Man's Toes from Hocus Pocus; sink your fangs into Louis's Ratatouille inspired by Interview with the Vampire; raise the dead with Casper's Tall Stack of Pumpkin Pancakes; do the Time Warp (again) with Dr. Frank-N-Furter's Mini Frankfurters, inspired by The Rocky Horror Picture Show; and imbibe like an Owens sister with Midnight Margaritas from Practical Magic. With playful headnotes and spook-tacular photography filled with easter eggs from the films, this book is your ultimate guide to turning your favorite frightening flicks into a fabulous feast. Perfect for spooky movie lovers, Halloween superfans, and anyone who thinks pumpkin spice should be a year-round staple, The Halloween Movie Cookbook is a wickedly delicious time.
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Instant Noodles and Beyond: A Comic Book with Recipes for Souped-Up Ramen, Mac & Cheese, and More
by Robin Ha
From the award-winning author of the New York Times bestseller Cook Korean!, a graphic novel cookbook with more than 90 creative and easy recipes to upgrade your instant noodles into a fresh and satisfying meal.This fun and unique cookbook-meets-graphic novel is a love-letter to instant noodles and their infinite versatility as a starting point for a satisfying, nutrient-packed meal. Filled with Robin Ha's playful and colorful illustrations and imaginative instant flavor combinations, Instant Noodles and Beyond easily elevates your bowl or cup of noodles with easy-to-follow, detailed, visual recipes that leave no room for cooking confusion, plus amusing anecdotes and comic strip-style essays.Explore the world of instant noodles, from Japanese ramen and Korean ramyeon, to Southeast Asian noodles and Mac & Cheese, plus recipes to make instant noodle besties, like kimchi, pickled radish, chili oil, and a marinated egg. Robin shares her favorite flavor combinations, transforming packets into a kimchi jjigae, carbonara, pozole, shrimp alfredo, mapo tofu, okonomiyaki, a sheetpan dinner, or even a carrot or kale salad--and thinks completely outside the bowl, with instant noodle French fries, rice crispy treats, and even Chex mix.Perfect for a busy or lazy night, beginner or ambitious cooks, and especially lovers of instant noodles, this unique cookbook is sure to become a staple in your kitchen as much as instant noodles are.
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Cooking Con Claudia: Celebraciã3n!: Traditional Mexican Recipes for Festive Feasts and Family Gatherings
by Claudia Regalado
Step into Claudia's kitchen and celebrate vibrant Mexican traditions with 100 new authentic recipes. In Cooking con Claudia: Celebración!, Claudia Regalado returns with deliciously tried and true Mexican recipes, each bearing the hallmark of tradition with a creative twist. Having immigrated from Mexico to the United States at the age of 5, Claudia intimately understands the challenges of retaining her cultural identity. During difficult times, one thing helped her stay connected to her roots: food. Through her culinary journey, she found solace and connection, anchoring her family's traditions in the flavors of home. Today, Claudia has a family of her own and has preserved these traditions to share with her husband and children, giving them the chance to cherish the authentic tastes of Mexico. And now she is sharing these family favorites with you! In her latest cookbook, Claudia presents diverse recipes that span all things Mexican celebration. You'll find dishes such as Chocolate Abuelita, Calabacitas a la Mexicana, Tacos de Papa, Ensalada de Elote, and Sopa de Lentijas, all intertwined with captivating stories and anecdotes from Claudia's life. Whether you share similar experiences or simply want to explore Mexican cuisine, Claudia welcomes you to her home and to her table. Bienvenido!
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Naruto Shippuden: The Official Cookbook
by Sanae
Learn how to make 35 dishes inspired by the beloved anime. Ichiraku Ramen's dishes are some of the best in Hidden Leaf Village, so it's no surprise that it quickly became Naruto's favorite restaurant! Featuring 35 recipes inspired by the hit anime NARUTO SHIPPUDEN, including Jinchuriki Takoyaki and Kakashi's special grilled mackerel, this cookbook is full of delicious recipes that will supercharge your cooking with the power of ninjutsu! Enjoy delicious Ramen Ichiraku, taste test Sasuke's favorite onigiri, and even discover how to make narutomaki, the ramen topping that Naruto himself was named after. Relive your favorite moments from NARUTO as you re-create the flavors of the hit anime at home!
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Eggs: All Day, Every Way (Recipes & Techniques)
by Tove Nilsson
How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you slowly whisk in oil? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen. This is a book about eggs. They play a starring role in some of the world's tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette--perfectly smooth and firm on the outside, creamy and tender within. Here, you'll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to souffl s, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal. And you do.
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Ohana Style: Food from Hawai'i, for Your Family
by Sheldon Simeon
The author of Cook Real Hawai'i brings the essence of Hawai'i cuisine to everyday cooking with unfussy and flavorful recipes featuring easy ingredient substitutions, clever new techniques, and creative (and often plant-based) spins on traditional dishes. Beloved chef and two-time Top Chef fan favorite Sheldon Simeon's food joyfully reflects Hawai'i's flavors and cooking styles, a mixture of island influences including Native Hawaiian, Filipino, Japanese, Chinese, Korean, Portuguese, and other cuisines. In Ohana Style you'll find umami-packed recipes meant for family-that's what ohana means in Hawaiian-weeknight dinners, quick lunches, snacks, cookouts, and barbecues. From Tocino Bacon with Garlic Rice for breakfast and Stir-Fried Olives with Ginger and Shoyu as a midday snack, to a Pan-Fried Lemon-Caper Mahi Mahi dinner with Pickled Mango Granita for dessert, Ohana Style has recipes for every mood and any event-it's a book for people who want to get something flavorful and delicious on the table quickly without forgoing the exciting and layered flavors of local Hawaiian cooking.
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Cozy Vegan: 100 Delicious, Plant-Based Comfort Food Recipes (a Cookbook)
by Liz Douglas
Enjoy nostalgic comfort food with these 100 easy, wholesome, and delicious plant-based recipes from Glow Diaries founder Liz Douglas. Cozy Vegan is the ultimate cookbook for anyone wanting to explore a plant-based lifestyle, feel incredible, and not sacrifice the delicious foods they love. This book is filled with colorful, balanced meals and vegan twists on your favorite comfort foods, showing you just how quick and easy cooking vegan comfort food can be.
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Italian Cookies: Authentic Recipes and Sweet Stories from Every Region
by Domenica Marchetti
This definitive Italian cookie cookbook has 100 authentic recipes, including baking hints and techniques, plus regional stories and a list of Italian bakeries. Italian Cookies: Authentic Recipes and Sweet Stories from Every Region is a beautiful, comprehensive guided tour of Italy's regions by cookies and cookie stories. With recipes steeped in history and tradition, the book capitalizes on two major continuing food trends: our love of everything cookies and our love of everything Italian. From Lombardy's meringue-like Amaretti de Gallarate to Tuscany's crunchy twice-baked Cantucci; Abruzzo's rustic Pizzelle to Sardina's fennel-scented Anisetti, the reader will discover cookies for every taste and occasion. Directed to the home cook, the book will also include recipes for sweet essentials including candied citrus, amarene (sour cherries preserved in syrup), pastry cream, homemade almond (and hazelnut and pistachio) paste, and pasta frolla--the buttery pastry that forms the foundation of many Italian cookies. Sections on ingredients, equipment, and basic techniques make this book accessible to all.
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The Noma Guide to Building Flavour: Including Recipes and Techniques for Sauces, Butters, Broths, Reductions, Preserves, Vinaigrettes, Flavoured Salts
by René Redzepi
Finally, the secret sauce of Noma is revealed--the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking. Nothing tastes like the food at Noma. Nothing is as delicious, as surprising, as unique. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma--including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc--are shared in The Noma Guide to Building Flavour. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers--whether professionals or avid home cooks--will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.
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Big Bites: Time to Eat!: Nourishing Family Recipes That Cook in an Hour or Less; A Cookbook
by Kat Ashmore
Kat Ashmore's mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After the success of Kat's first cookbook, Big Bites, Kat noticed that the recipes home cooks were making most all had one thing in common: they didn't take long to cook. For her next book she decided to focus on even more great-tasting recipes that don't require strenuous prep work or hours in the oven, recipes you could make as easily on a hectic Tuesday night as you could on a lazy Sunday afternoon. Time to Eat is about simple, comforting recipes that feel familiar yet unique and envision healthy food in a whole new way. Think Chicken Pepperoncini Piccata as a new Friday family dinner go-to, Roasted Mushroom Meatballs that will have your kids asking for second helpings of mushrooms, the Miso Sesame Kale Salad you meal prep on Sunday to provide lunches all week, and the Glazed Cinnamon Company Cake you bake all winter long for friends and family. It's food that is abundant in colors, textures, nourishment, and flavor. Big bites of big food that are salty, chewy, crunchy, sweet, creamy, and full of personality. And best of all? These meals are on the table in under an hour.
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