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Let's Eat : 101 Recipes to Fill Your Heart & Home
by Dan Pelosi
Dan Pelosi offers up a warm hug of home cooking, sharing both comfort and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch--but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly.
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Masala & Meatballs : Incredible Indian dishes with an American twist
by Asha Shivakumar
The creator of the blog Food Fashion Party, sharing heartfelt stories of growing up in India and then raising a family in the U.S., presents a collection of recipes—including Spicy Sticky Lamb Chops, Tandoori Fish and Chips, Saffron Cashew Ice Cream and more—for beloved classics eaten all over India and selected specifically for people used to American food.
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New Native Kitchen : Celebrating Modern Recipes of the American Indian
by Freddie Bitsoie
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian
From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and 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.
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When Southern Women Cook : History, Lore, and 300 recipes with Contributions from 70 Women Writers
by Morgan Bolling
Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.
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Cook Real Hawai'i
by Sheldon Simeon
The chef and owner of Lineage and Tin Roof in Maui describes the story of Hawaiian cooking through 100 recipes that showcase native traditions, Japanese influences and Filipino cooking techniques including wok-fried poke, crispy cauliflower katsu, and charred huli-huli chicken.
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Koreaworld
by Deuki Hong
This insider's look at the exciting evolution of Korean food, both in Korea and in Koreatowns across the U.S., through the stories of chefs and home cooks takes readers on a culinary adventure, serving up the recipes that are shaping modern Korean cuisine.
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Sister Pie : The Recipes & Stories of a Big-Hearted Bakery in Detroit
by Lisa Ludwinski
Includes recipes for treats, cookies, salads and pies served up at the Detroit bake shop which allows people without money to cash in a prepaid slice from the "pie it forward" clothesline, including Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie.
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Eat NYC : The Iconic Recipes That Feed the City
by Yasmin Newman
New York is not a city, it's a world.' The best way to discover a city is always through its food, venturing away from the landmarks and tourist traps and seeking out the alleyways and local joints where everyday life takes place. Nowhere is this truer than in New York, whose rich tapestry of communities and history can be experienced with each passing street. Every square foot reveals something unique about the city, and the scene is always evolving. Author Yasmin Newman takes us on a tour across the five boroughs to celebrate the most iconic dishes in NYC. From bagels and babkas to the Reuben, classic pizza slices, hotdogs, pretzels and the world-famous New York cheesecake, Yasmin shares the recipes that feed the city, from morning to night. With photography by Alan Benson capturing the never-ending buzz of New York life, EAT NYC is the cookbook for anyone pining for Gotham.
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Fresh Midwest : Modern Recipes from the Heartland
by Maren Ellingboe King
A cookbook from the heart of Minnesota, inspired by an archive of recipes from the author's grandmother and great-grandmother. In this debut cookbook, recipe developer and Minnesota native Maren Ellingboe King perfectly combines the nostalgia of traditional midwestern dishes and influences of her Scandinavian heritage with an emphasis on local, unprocessed ingredients. Ellingboe King celebrates the growing diversity of her home state with a modern take on traditional recipes by using fresh produce, more spice, and more heat, all while retaining the simplicity and approachability of her family's recipes. Readers will find Apple Gjetost Grilled Cheese, Lefse Pinwheels, Caraway Roast Chicken, Venison with Lingonberries and Juniper, Cardamom Stone Fruit Cobbler, and, of course, several variations of the hotdish. At a time when so many of us are at home and cooking more than ever, Fresh Midwest is the perfect combination of comfort and inspiration with most recipes designed to be made in an hour or less.
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Love Japan : Recipes from Our Japanese American kitchen
by Sawako Okuchi
Chefs Sawako Okochi and Aaron Israel, the owners of the innovative Brooklyn restaurant Shalom Japan, share user-friendly recipes, combining Japanese-inspired dishes with influences from Aaron's Jewish heritage, for satisfying dishes that open up a world of possibilities in your cooking routine. Illustrations.
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United Tastes of America
by Gabrielle Langholtz
Collects fifty-four recipes--one for each state, the nation's capital, and three territories--that kids can make that represent the flavors of the region, from Gulf shrimp with lemon-garlic butter for Alabama to Wyoming's bison burgers
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