Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

    Item: 7994

    Author: Rachael Narins

    Format: Paperback


    Home cooks from all over the United States have contributed their best recipes to this collection—cooks who grew up on the farm, eating waffles after chopping firewood and picking the peaches that filled that evening’s pie, and cooks with vivid memories of Mom’s chicken and dumplings and Dad’s bachelor casserole. Open up the Comfort Food Cookbook and discover how easy it is to make delicious comfort food with a few wholesome ingredients.

    Item: 7289

    Author: Edited by K. Will & GRIT

    Format: Paperback


    Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation.

    Item: 5408

    Author: Dave DeWitt & Paul W. Bosland

    Format: Hardcover


    Cooking Light Pick Fresh Cookbook will share the secrets to buying, growing and cooking your favorite fresh fruits, vegetables and herbs.

    Item: 6906

    Author: Editors of Cooking Light

    Format: Paperback



    The mere mention of comfort food conjures a different sensory experience for us all. Yet no matter what savory dish comes to mind first and foremost, we all imagine a warm, cozy kitchen and the anticipation of a soothing, homemade delight made with loving care.

    In a time when our lives are harried and stressed and the news can be downright depressing, spending time preparing a favorite comfort dish is a kind of healing.

    Whether cooking or baking for yourself or for friends and family, the end result of comfort food speaks of thoughtfulness.

    Althea McQuestion has combined more than 100 recipes in Cooking Up Comfort, all of which are sure to nourish body and soul.

    Item: 6383

    Author: Althea McQuestion

    Format: Hardcover


    Cooking with live fire goes way beyond the barbecue grill! Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, smoking turkey, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Cooking With Fire includes 100 recipes for everything from roasted rabbit to fish chowder and baguettes.

    Item: 7251

    Author: Paula Marcoux

    Format: Paperback


    Delicious pumpkin is a healthy addition to any dish, whether in Cinnamon-Sugar Pumpkin Donuts, a Spiced Pumpkin Latte, or Cheesy Pumpkin Mac ’n Cheese. Pumpkin tastes terrific, and its nutritional benefits are so impressive that it’s been declared a superfood by people in the know.

    Item: 7468

    Author: Averie Sunshine

    Format: Paperback


    In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that a cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control.

    CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.

    Item: 7763

    Author: Shirley Corriher

    Format: Paperback


    More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation.

    Item: 6984

    Author: Chef John Ash

    Format: Hardcover


    After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker’s Against All Grain Celebrations, a collection of recipes and menus for 12 special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Walker includes all of the classics. There’s a full Thanksgiving spread (complete with turkey and stuffing, creamy green bean casserole, and pies) and menus for Christmas dinner. A New Year’s Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Danielle Walker has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies or cooking for a crowd of regular grain-eaters.

    Item: 8041

    Author: Danielle Walker

    Format: Hardcover



    North America is under attack by a wide range of invasive animals. Black spiny-tailed iguanas in Florida, Asian carp in Missouri and Virginia, nutria in Louisiana, European green crabs in Connecticut, and other alien species throughout the United States are devouring our native plants and animals, pushing many to the brink of extinction. Jackson Landers has a unique solution to the problem: Eat them! In this adventurous narrative, Landers describes his quest to hunt 12 invasive animal species and turn them into delicious meals, showing how anyone can feed a family while enjoying the thrill of the hunt and helping to protect and conserve the natural environment.

    Item: 5961

    Author: Jackson Landers

    Format: Paperback



    In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.

    With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.

    Item: 6060

    Author: Janet Fletcher

    Format: Herbal Supplements


    Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals and antioxidants. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of food storage and preparation that will preserve and even enhance their health benefits.
    Item: 6772

    Author: Jo Robinson

    Format: Hardcover



    EatingWell 500-Calorie Dinners takes the guesswork out of healthy cooking by providing delicious, easy recipes and menus for dinners that come in at about 500 calories, an amount experts say will help most people lose weight without feeling deprived. Once you try the meals in this book you'll be amazed at how well you can eat for 500 calories. One night you'll have a steak sandwich with grilled peppers and a garlicky aioli served along with roasted red potatoes and a green salad with a tangy vinaigrette, the next night braised chicken in a paprika-spiked sauce over egg noodles with snap peas tossed with a creamy tarragon dressing. Want a glass of wine with dinner or a dessert to end the evening? We've included those in our menus too. Try pork chops with an orange and fennel salad along with a side of quinoa and a dish of strawberry frozen yogurt.

    And this book will help you to do more than just trim your waistline -- it will help you to improve your heart health and reduce your risk for diabetes too. It provides solid advice from EatingWell Magazine's nutrition experts on what foods should be included in any healthful diet, how to figure out how many calories you need, how to determine appropriate serving sizes and estimate calories (without carting around a kitchen scale everywhere you go) and how to lose weight while still feeling satisfied.

    In this book, you'll also find:

    • 140 delicious recipes that use simple techniques and easy-to-find ingredients
    • Quick dinners: more than 100 of the recipes are ready in less than 45 minutes and many take less than 30 minutes
    • Secrets of successful weight loss from renowned weight-loss researcher Dr. Jean Harvey-Berino, chair of the University of Vermont's Department of Nutrition and Food Sciences, author of the James Beard Award-winning cookbook The EatingWell Diet
    • How to eat all day and still lose weight, including what a 1,500-calorie day looks like and easy ideas for breakfast, lunch and snacks
    • Diet tips to maximize flavor and satisfaction while minimizing calories
    Item: 5361

    Author: Jessie Price

    Format: Hardcover


    Nearly a century ago, the idea of “local food” would have seemed perplexing, because virtually all food was local. Food for daily consumption (fruits, vegetables, grains, meat, and dairy products) was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.

    The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.

    Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives (from permaculture to rotation-intensive grazing) that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, health care facilities, and other businesses and institutions to partner with local farmers and food producers, from purchasing to marketing.

    No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, from elementary schools to fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.

    Item: 8295

    Author: D. Benjamin & L. Virkler

    Format: Hardcover


    A true farm-to-table cookbook, chef Eric Skokan's inspiring and gorgeous Farm, Fork, Food centers on the nearly 400 animals and 250 varieties of vegetables and fruits that he cares for and grows on Black Cat Farm, his 130-acre organic farm outside of Boulder, Colorado. Using the seasonal ingredients at his fingertips, Skokan includes more than 125 extraordinary yet simple recipes in his first cookbook. The chapters include recipes from each season, such as a Spring Pea Soup with Mint, Lemon & Crème Fraîche or a Grilled Pork Steak with Sauce Verte, Tomatoes & Fresh Borlotti Beans; from a Jack Be Little Pumpkin & Polenta Soufflé with Brussels Sprouts to a Woodcutter's Tableau in Gingerbread.

    Item: 7625

    Author: Eric Skokan

    Format: Hardcover


    Your food storage contains delectable delights when you know how to use it! Feasting on Food Storage offers more than 200 recipes to rotate and use your short- and long-term food storage, plus bonus sections for baby food, home remedies, and gluten-free options. With tasty recipes like Brown Sugar Muffins and Creamy Taco Soup, learning to use your food storage has never been easier or more delicious.

    Item: 7024

    Author: J. Merrill, K. Sunderland

    Format: Paperback


    With more than 125 recipes for make ahead meals, Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik is a great resource for saving time and money and eating delicious homemade food.

    Item: 4282

    Author: Kati Neville & Lindsay Tkacsik

    Format: Hardcover


    The beloved Fix-It and Forget-It series has sold nearly 11 million copies, giving home cooks around the world exactly what they crave: recipes for delicious, satisfying meals that anyone can make with simple ingredients and minimal preparation time. Who doesn’t love being able to serve their family a wholesome dinner (and dessert!) without spending hours in the kitchen … or a fortune on groceries? Now, best-selling author Phyllis Good presents a collection that gives cooks even more!

    Featuring 550 new, mouthwatering recipes, this book will amaze cooks with the “magic” their slow cookers can perform. In addition to delicious soups, stews and chilis, cooks will also find pizza, cheesecake, bar cookies, quick breads and dozens of other surprising treats!

    There are reasons why the Fix-It and Forget-It series is so popular, and this latest book is no exception.

    • Each page is packed with easy-to-follow, carefully tested recipes.
    • No one has enough time these days … but with a slow cooker, anyone can prepare a fantastic meal in minutes!
    • The recipes use ingredients most people already have in their cupboards; there’s no searching high and low for exotic foods that will break the bank.

    With 16 pages of full-color photographs and a price that’s tough to beat, this is destined to become a staple on home cooks’ shelves everywhere.

    Item: 7694

    Author: Phyllis Good

    Format: Paperback


    A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

    Item: 8564

    Format: Hardcover

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