Harness the power of fermentation with this fun (and funky) recipe book

Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the...

The Easy Filipino Cookbook—your favorite Filipino foods made fast and easy

Filipino food is a versatile, adaptable cuisine, perfect for cooking and sharing with your loved ones. Each delectable dish is a labor of love—and a proud celebration of Pinoy culture. This Filipino cookbook makes home cooking quick and easy, bringing the flavors of the islands to...

Everything you need to go paleo—175 delicious recipes to transform your diet

Millions of years ago, humans subsisted by hunting their food. We may not chase down woolly mammoths nowadays, but paleo eating is still vital. The Big Book of Paleo Cooking delivers 175 mouthwatering, paleo-centric recipes and 6 weeks of meal plans, providing a low-carb dietary...

Healthy, fresh cooking made 5-ingredient fast—your guide to the Mediterranean diet.

The Mediterranean diet isn’t trendy—it’s been around for centuries. It’s still popular today due to its abundance of heart-healthy ingredients, fresh flavors, and simplicity in preparing. The 5-Ingredient Mediterranean Cookbook is your guide to easily incorporating this...

The Agatha Award–winning author of Sifting Through Clues returns to the Cookbook Nook, where a combative food reporter gets her just deserts . . .

The denizens of Crystal Cove are salivating over the upcoming Food Bowl Week, when local chefs offer some of their best and most imaginative creations in bite-size portions all over town. Bookstore proprietor...

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a...

This useful cooking guide introduces basic Japanese recipes which you may want to try cooking.

Each recipe is accompanied by more than 20 step-by-step photos and useful tips.

With this book in hand, even absolute cooking beginners cannot go wrong by easily comparing your cooking process with sample pictures.

As a professional cooking instructor, the author...

We wait in lines around the block for scoops of cookie dough. We photograph every meal. We visit selfie performance spaces and leave lucrative jobs to become farmers and craft brewers.

Why? What are we really hungry for?

In Hungry, Eve Turow-Paul provides a guided tour through the stranger corners of today's global food and lifestyle culture. How are...

With mile-long supermarket aisles lined with cans, jars, and boxes, today's consumer has no need to can food to survive, and yet the popularity of home canning continues to rise. For those green-minded locavores seeking fresh foods from farmers' markets and people wanting greater control over what they are eating, Canning Essentials opens the lid to...

Nourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether.

The curious, creative, fearless Cortney Burns—formerly of Bar Tartine in San Francisco—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes

As in Bar Tartine, the pantry of...

The best-selling authors Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry...

Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni...

Forages through New England’s most famous foods for the truth behind the region’s culinary myths

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans...

Consumer interest in tea has grown rapidly in recent years and continues to climb. Worldwide there are 25,000 cups of tea consumed every second—more than billion cups per day! For tea drinkers interested in the freshest flavor, growing the leaves at home is the ideal solution. Lucky for them, tea is not an exotic, hard-to-grow crop—it can be successfully...

With probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the...