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      141.

      GARLIC: THE MIGHTY BULB

      Natasha Edwards
      Paperback

      Price: $24.95

      The book’s 50 delicious recipes demonstrate how to use garlic in a variety of culinary treats, including appetizers, soups, side dishes, salads, entrées, dips, sauces, dressings and breads. Dishes fro…

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      The book’s 50 delicious recipes demonstrate how to use garlic in a variety of culinary treats, including appetizers, soups, side dishes, salads, entrées, dips, sauces, dressings and breads. Dishes from around the world include such garlic-rich standards as bruschetta, aïoli, pesto, tzatziki, salsa, chicken with 40 cloves of garlic, and garlic and rosemary focaccia. Some of the innovative creations are: garlic, cumin and beet fritters; marinated minty garlic carrots; spicy purple sprouting broccoli; roasted butternut squash and garlic risotto; moroccan dressing; and caramelized garlic and tomato tarte tatin.


      142.

      HOME BAKED

      Hanne Risgaard
      Hardcover

      Price: $39.95

      The growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature—a set of principles that gu…

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      The growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature—a set of principles that guides author Hanne Risgaard in her book Home Baked.

      With gorgeous photographs throughout, Home Baked offers recipes and techniques for baking artisan bread and pastry using organic, nutrient-rich grain and stone-milled flour. The book comes from Skærtoft Mølle, the Risgaard family’s farm on an island in the southeast of Denmark. Both in their farming, and in their baking, the Risgaards believe in organic, small-scale-production of whole grains, traditional techniques for milling and for capturing wild yeast, and paying attention to terroir. The care taken by the Risgaards has earned them the attention of chefs, bakers and food writers everywhere. Copenhagen’s celebrated restaurant NOMA, recently accorded a “World’s Best Restaurant” award, uses Skærtoft Mølle products.

      Peter Reinhart, author of Whole Grain Breads and Artisan Breads Every Day, says:

      “Many books capture the romance of baking, while others convey the nuts and bolts—but rarely does one book hit both chords at the same time. With Home Baked, Hanne Risgaard has written a practical, beautiful, and, most importantly, inspiring bread book for the ages. Every page, every recipe, makes me want to gather the grain with my own hands and transform it into earthy, delicious, and gorgeous loaves of bread.”


      143.

      THE BEEKMAN 1802 HEIRLOOM COOK

      Brent Ridge/Josh Kilmer-Purcel
      Hardcover

      Price: $25.00

      Welcome to Beekman 1802, the historic home in Sharon Springs, N.Y., of Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show The Fabulous Beekman Boys, and they have built a wor…

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      Welcome to Beekman 1802, the historic home in Sharon Springs, N.Y., of Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show The Fabulous Beekman Boys, and they have built a worldwide reputation for their goat's milk soaps and superb, artisanal Blaak cheese.

      Together, Josh and Brent have created a gorgeous cookbook that is “heirloom” in every sense of the word: They showcase heirloom fruits and vegetables; offer delicious heirloom recipes from farm, family, and friends; and include a section in the back of each chapter so readers can personalize the book with their own treasured recipes … and create a unique keepsake to hand down to future generations.

      From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken 'n' dumplings for a snowy winter's day, this is simple yet luscious farm-fresh fare that everyone will love.


      144.

      THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTES

      Celine Steen/Joni Marie Newman
      Paperback

      Price: $18.99

      Veganize Any Recipe with Confidence!

      The Complete Guide to Vegan Food Substitutions is your secret weapon for turning any recipe imaginable into a deliciously “veganized” success—no guesswo…

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      Veganize Any Recipe with Confidence!

      The Complete Guide to Vegan Food Substitutions is your secret weapon for turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor. You’ll create dishes that are not only better than the real thing, but healthier, too.

      With more than 200 recipes and substitutions that show the swaps in action, this book provides step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar and fat, so you can fine-tune any recipe to your dietary needs.


      145.

      REAL FOOD FERMENTATION

      Alex Lewin
      Paperback

      Price: $24.99

      Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques and additives. Learn a practical food preparation skill you'll use again and aga…

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      Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques and additives. Learn a practical food preparation skill you'll use again and again. And express yourself by making something unique and whole.

      Inside, you'll find:

      • All the basics: the process, the tools and how to get started
      • A guide to choosing the right ingredients
      • Sauerkraut and beyond: how to ferment vegetables, including slaw-style, pickles and kimchi
      • How to ferment dairy into yogurt, kefir, crème fraîche and butter
      • How to ferment fruits, from lemons to tomatoes, and how to serve them
      • How to ferment your own beverages, including mead, kombucha, vinegar and ginger ale
      • A primer on fermented meat, fish, soy, bread and more
      • Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste


      146.

      PIG COOKBOOK

      Johnnie Mountain
      Hardcover

      Price: $24.95

      Pork is healthy, inexpensive and versatile. Yet this succulent meat is tricky to cook … and achieving the perfect crackling is even harder! In Pig, charismatic chef Johnnie Mountain shares his pork-pr…

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      Pork is healthy, inexpensive and versatile. Yet this succulent meat is tricky to cook … and achieving the perfect crackling is even harder! In Pig, charismatic chef Johnnie Mountain shares his pork-preparation secrets in more than 100 delicious recipes, from Grilled Garlic and Sage Pork Chops to Pork Loin in a Fennel-Salt Crust. Practical features explain the different cuts of meat and how to smoke, preserve and cure, making this a pork-lover's dream. What's more, helpful tips and smartphone links to instructional videos appear throughout the text, further demystifying the preparation of this fantastic meat.


      147.

      THE AMISH COOK'S BAKING BOOK

      Lovina Eicher, Kevin Williams
      Hardcover

      Price: $29.99

      For the Amish, baking is an art form, a pleasure, and a way of life. The emotion they bring to baking is at the heart of The Amish Cook's Baking Book. Together, celebrated Amish cook Lovina Eicher and…

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      For the Amish, baking is an art form, a pleasure, and a way of life. The emotion they bring to baking is at the heart of The Amish Cook's Baking Book. Together, celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking.

      This baking book is filled with 80 beautiful photographs and more than 100 classic Amish recipes for sweets that have been handcrafted in Eicher's Amish kitchen. The Amish Cook's Baking Book includes the following chapters: Pies; Breads, Rolls and Pastries; Cookies; Cakes; Bars 'n' Brownies; and Special-Occasion Baking. Home cooks get an extra treat with sidebars from Lovina's children, as well as interesting insights into Amish life both inside and outside the kitchen.


      148.

      THE LITTLE BOOK OF COUNTRY BAKING

      Abigail R. Gehring
      Hardcover

      Price: $17.95

      This collection shares country recipes for the most delicious kind of cooking: baking! Inside you'll find pies, cakes, cookies and breads, all of which you can easily make at home. Whether you're an e…

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      This collection shares country recipes for the most delicious kind of cooking: baking! Inside you'll find pies, cakes, cookies and breads, all of which you can easily make at home. Whether you're an experienced baker or just starting to learn, you'll love that this book has simple, straightforward steps … so your creations end up just the way you want them. The recipes are influenced by traditional American foods that comfort the soul and please the taste buds, bringing a smile to anyone's lips.


      149.

      LITTLE HEATHENS

      Mildred Armstrong Kalish
      Paperback

      Price: $16.00

      In Little Heathens, Mildred Kalish shares her story of growing up on her grandparents' Iowa farm during the depths of the Great Depression. With her father banished from the household for mysterious t…

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      In Little Heathens, Mildred Kalish shares her story of growing up on her grandparents' Iowa farm during the depths of the Great Depression. With her father banished from the household for mysterious transgressions, 5-year-old Mildred and her family could easily have been overwhelmed by the challenge of simply trying to survive. This, however, is not a tale of suffering.

      Kalish counts herself among the lucky of that era. She had caring grandparents who possessed-and valiantly tried to impose-all the pioneer virtues of their forebears, teachers who inspired and befriended her, and a barnyard full of animals ready to be tamed and loved. She and her siblings and their cousins from the farm across the way played as hard as they worked, running barefoot through the fields, as free and wild as they dared.

      Filled with recipes and how-tos for everything from catching and skinning a rabbit to preparing homemade skin and hair beautifiers, apple cream pie, and the world's best head cheese (start by scrubbing the head of the pig until it is pink and clean), Little Heathens portrays a world of hardship and hard work tempered by simple rewards. There was the unsurpassed flavor of tender new dandelion greens harvested as soon as the snow melted; the taste of crystal-clear, marble-sized balls of honey robbed from a bumblebee nest; the sweet smell from the body of a lamb sleeping on sun-warmed grass; and the magical quality of oat shocking under the light of a full harvest moon.

      Little Heathens offers a loving but realistic portrait of a "hearty-handshake Methodist" family that gave its members a remarkable legacy of kinship, kindness and remembered pleasures. Recounted in a luminous narrative filled with tenderness and humor, Kalish's memoir of her childhood shows how the right stuff can make even the bleakest of times seem like "quite a romp."


      150.

      HOW TO BUILD A BETTER PIE

      Millicent Souris
      Paperback

      Price: $24.99

      Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the rec…

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      Whether you want to try your hand at Apple Pie or Chicken Fat and Pea Pie, How to Build a Better Pie will provide everything you need to know. Learn the skills, practice the techniques, master the recipes and build yourself a better pie.

      Inside, author Millicent Souris shows you: solid foundations, practical equipment basics, methods behind lattice- and full-top crusts, and how to make a wide variety of all types of pies.

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