How to be Vegan and Keep your Friends
$ 19.99
Pizza: History, Recipes, Stories...
$ 29.99
How to be Gluten-Free and Keep your Friends: Recipes & Tips
$ 19.99
Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen & Everything In Between
$ 24.99
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Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen & Everything In Between
$ 24.99
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"You could cook non-stop from this book for, indeed, a year, without ever getting bored! With over 200 recipes, and with an expansive flavour palette, it is a boon for those in a cooking rut." Nigella Lawson
"[T]his book is very timely... and there are so many wantable dishes here... Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding." Diana Henry, Telegraph
"What a beauty... imaginative, appealing recipes grounded in good sense... you can taste the experience, that these are lived recipes." Rachel Roddy
"[T]he one cook book you really need this autumn is this practical work from the ever-inventive Thomson" Independent
"One of my tests of how much I am excited by a new cookbook is how many recipes I feel driven to mark with a Post-It note. With Home Cookery Year I suddenly realised I was Post-It noting nearly every page." Bee Wilson
Home Cookery Year is the new essential kitchen bible, year-round and every day. Claire Thomson writes foolproof, imaginative recipes to please the whole family – as a professional chef and mum of three, she understands what it's like to whip up tasty, crowd-pleasing dishes in minimal time at the end of a busy working day. Wearing its seasonality lightly, with the emphasis on usefulness and practicality, Home Cookery Year offers mealtime solutions for:
• midweek emergencies
• cooking on a budget
• on a budget and storecupboard recipes
• salads and light lunches
• treat yourself (indulgent dishes for special occasions)
• celebration feasts
Every recipe you will ever need is in here, for every occasion, with twists on classics, and super ideas for jaded palates for young and old alike.
Julia Child: The Last Interview
$ 16.99
30 Easy Ways to Join the Food Revolution: A Sustainable Cookbook
$ 19.95
My Life in France by Julia Child
$ 17.00
$ 30.00
Jack's Wife Freda, a pair of downtown restaurants whose signs bear the illustrated face of their namesake grandma, have become part of the epicenter of Jewish comfort-food dining in New York's Greenwich Village. With their communal, casual vibe and detailed coziness, the restaurants feel like home, and everyone--from the many local regulars to thousands of tourists just passing through--is greeted like family by owners Maya and Dean Jankelowitz, and their staff.
And the food is another reason you never want to leave. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz's respective childhoods, along with the flavors of South African and Israeli cooking.
Fans line up on Carmine and Lafayette Streets each morning for a taste of the legendary spicy baked Shakshuka, Eggs Benny with Beet Hollandaise, or Rosewater Waffles with Honey Syrup.
The bustling lunch crowd digs into classics like Matzoh Ball Soup, paired with new favorites like Peri-Peri Chicken Wings infused with African bird's eye chili, and Maya's Grain Bowl with Turmeric Tahini Dressing. Refreshing daytime drinks including Cantaloupe Juice and Nana Tea give way to a signature New York Sour at five o'clock, alongside an appetizer of Fried Zucchini Chips with Smoked Paprika Aioli or Haloumi with Grapes.
Dinnertime brings delectable crowd-pleasers that home cooks will turn to again and again: Spiced Rack of Lamb with Herbed Israeli Couscous, Duck Tagine, and Freda's Fish Balls. Malva Pudding, Yogurt Panna Cotta with Rose Syrup and more are a perfect end to any meal.
Good food enjoyed with friends and family is the foundation of Jack's Wife Freda, and Maya and Dean bring the same vibrant energy and love of great cooking and healthful eating to their first cookbook. Whether you live around the corner and pop in regularly for a favorite meal or look forward to an out-of-town visit, this beautifully illustrated and user-friendly book makes it easy to eat from Jack's Wife Freda all day, every day.
Anthony Bourdain: The Last Interview
$ 17.99
$ 13.95
Just Married: A Cookbook for Newlyweds
$ 35.00
Most Likely To Microwave Oven Mitt
$ 14.95
$ 14.95
Avocado Love Temporary Tattoo Set
$ 5.95
Guac and Roll! These designs are an avoca-do, not an avoca-don't!
Size: 3" x 5"Â Tattly are safe and non-toxic, lasting on average 2-4 days. We suggest placing on oil-free areas where skin does not stretch and keep them clean!
$ 29.99
On sale $ 28.95 $ 10.00
Cooking at the Intersection of Craft Beer and Great Food
Learn how to cook for your favorite craft beer.
Adam Dulye, executive chef to the Brewers Association, has crafted more than 75 recipes that will elevate the food you eat with your craft beer from “pub grub” to chef-driven beer cuisine. Learn about the six distinct flavor profiles of craft beer (Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart, & Funky), and how to marry each of them with food. The recipes in this book will dispel the notion that beer is just bubbly stuff served by the pitcher with fried food. Among the recipes, you’ll find appetizers and snacks like Radishes Dipped in Hop Butter, refreshing salads like Four-Carrot Salad with Toasted Grains, hearty entrees like Smoked Beef Brisket with Rosemary Confit Potatoes, and even desserts like Dark Chocolate Soufflés. Complete with beer recommendations that come with each recipe, this book is a treasure trove of ingeniously simple beer-inspired cuisine.