Something Old, Something New: Classic Recipes Revised

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Scribner #ad - There were times past when cooking was careful, economical, important, inspired. In something old, something New she presents over 100 she loves best. From steak diane to peach melba, Adler enlivens culinary classics with ample use of acid and herbs, simplified techniques, and contemporary ways of serving.

Other than occasional kitschy throwbacks, however, like Deviled Eggs or Oysters Rockefeller, many dishes that first excited our palates have disappeared. Something old, filled with delicious recipes and Adler’s smart, witty prose, Something New is a unique culinary history, a perfect present or aptly titled wedding gift; a book worth keeping.

Something Old, Something New: Classic Recipes Revised #ad - Beneath their fussy garnishes, and outmoded techniques, gratuitous sauces, Adler unearthed great recipes worth reviving. In her new cookbook, something New, Something Old, Adler continues her preservative quest by rekindling classic recipes. Seasonal menus, complete with wine pairings suggested by sommelier Juliette Pope and gorgeous watercolor drawings by artist Mindy Dubin round out the beautiful package.

The award-winning, bestselling author of An Everlasting Meal revives and improves classic recipes in a gorgeously illustrated cookbook. With an everlasting meal, tamar adler advocated for the pleasures of leftovers and the myriad uses of flavorful scraps, providing culinary tips for using food you might ordinarily throw away.

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An Everlasting Meal: Cooking with Economy and Grace

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Scribner #ad - Reviving the inspiring message of M. F. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. K. An everlasting meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

Fisher’s how to cook a wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.

An Everlasting Meal: Cooking with Economy and Grace #ad - In chapters about boiling water, and summoning respectable meals from empty cupboards, cooking eggs and beans, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have.

Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. She explains how to smarten up simple food and gives advice for fixing dishes gone awry.

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Repertoire: All the Recipes You Need

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Little, Brown and Company #ad - Home cooks don't need dozens of cookbooks or hundreds of recipes. That's what repertoire is: Real recipes, from real life, that really work. After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most -- for a quick weeknight supper, when a friend drops by for a drink and a snack, a special dinner party, for the chocolate cake that never fails.

Simple, stunning recipes for home cooks, from the writer of the Repertoire column for the San Francisco Chronicle. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen. They just need one good book, versatile, and above all, with about 75 trustworthy, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals.

Repertoire: All the Recipes You Need #ad - With a salad for every season, chewy cookies, many meatballs, pantry pastas, and more, Repertoire puts the perfect dish for every occasion within reach.

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Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers

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Chronicle Books LLC #ad - This cookbook comes to life with julia's funny and encouraging voice and is brimming with good stuff, and think about leftovers, and, eat, including:   • can't-get-enough-of-it recipes  • inspiring menus for social gatherings, like the name suggests, which show how to use leftovers in new and delicious ways   • tips on how to be smartly thrifty with food choicesNow & Again will change the way we gather, holidays and more  • helpful timelines for flawlessly throwing a party  • oh-so-helpful "It's Me Again" recipes, you'll find yourself reaching for it time and time again.

. In now & again, the follow-up to what real simple called "an inspiring addition to any kitchen bookshelf, " more than 125 delicious and doable recipes and 20 creative menu ideas help cooks of any skill level to gather friends and family around the table to share a meal or many! together. Small victories, moved a nation, feed the resistance, introduced us to the lovely Julia Turshen and her mastery of show-stopping home cooking, one of the most beloved cookbooks of 2016, and her second book, winning Eater Cookbook of the Year in 2017.

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Nothing Fancy: Unfussy Food for Having People Over

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Clarkson Potter #ad - Alison roman will give you the food your people want think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake plus the tips, sass, and confidence to pull it all off. With nothing fancy, any night of the week is worth celebrating. Praise for nothing fancy“nothing fancy is full of the sort of recipes that sound so good, calling in sick, one contemplates switching off any and all phones, and cooking through the bulk of them.

Food52   “nothing fancy exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks and photographs as good as it tastes. Grub street   “the recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.

Nothing Fancy: Unfussy Food for Having People Over #ad - Vogue   “roman's recipes are elegant but straightforward, impressive but actionable, homespun desserts like blackberry and cornmeal cake, with an emphasis on easy vegetables like peppers with yuzu, and show-stopping entrees like lamb chops for the table. Esquire. New york times bestseller • it’s not entertaining.

This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, and with love for all the meats—is for gatherings big and small, paying lots of close attention to crunchy, salty snacks, any day of the week. It’s having people over. Named one of the best cookbooks of the year by the new york times book review • the new yorker • npr • the washington post • san francisco chronicle • buzzfeed • the guardian • Food Network • A PEOPLE 2019 FOOD FAVORITE“Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.

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Tasting Paris: 100 Recipes to Eat Like a Local: A Cookbook

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Clarkson Potter #ad - Tasting paris features new and classic French recipes and cooking techniques that will demistify the art of French cooking and transport your dinner guests to Paris. Whether you have experienced the charm of Paris many times or dream of planning your first trip, here you will find the food that makes this city so beloved.

Featuring classic recipes like roast chicken with herbed butter and croutons, as well as newer dishes that reflect the way Parisians eat today, and Profiteroles, such as Ratatouille Pita Sandwich with Chopped Eggs and Tahini Sauce and Spiralized Zucchini Salad with Peach and Green Almonds. With 100 recipes, 125 evocative photographs, tasting paris transports you to picnicking along the Seine, and native Parisian Clotilde Dusoulier’s expertise, shopping the robust open-air markets, and finding the best street food—bringing the flavors and allure of this favorite culinary destination to your very own kitchen.

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River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook

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Knopf #ad - This beautiful cookbook encapsulates the essence of the restaurant and its food—and is a must-have for all food lovers to cook from time and again. Here are 120 recipes for incomparable antipasti, primi, of course, and basil; spaghetti with lemon; risotto Nero with Swiss Chard; Pork Braised with Vinegar; and, contorni, as well as thirty new classics from their menus today: Ravioli with Ricotta, secondi, Raw Tomato, and dolci—both revised and updated favorites from Ruth and Rose’s first cookbook,  their famous Chocolate Nemesis cake.

Now, joseph trivelli and sian wyn owen,  ruth and her restaurant’s head chefs, with River Cafe London, invite you to join them in marking thirty years of memories and good food—the simple, high-quality Italian cooking that River Cafe has been providing since 1987. At the river cafe in london, and, ruth rogers and her co-founder, helped to shape the way we eat, Rose Gray, with their best-selling cookbooks, trained a new generation of chefs, transformed the way we prepare Italian food at home.

River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant: A Cookbook #ad - River cafe london also incorporates ruth’s memories of the restaurant’s storied history and of its founding: unseen archive images; careful cooking tips and hand-drawn illustrations; new photography by Jean Pigozzi and Matthew Donaldson; and bespoke menu designs from the restaurant’s many artist friends.

. A stunning italian cookbook collecting 120 recipes from the legendary restaurant that sets “the benchmark for Italian food outside of Italy" Eater.

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Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between

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Black Dog & Leventhal #ad - Melissa clark has been reaching millions of readers through her New York Times column "A Good Appetite" since 2007. Beloved new york times food columnist melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion.

Illustrated with full-color photographs throughout. She is also the face of the Times cooking videos, which are filmed in her now iconic Brooklyn-based home kitchen. The book is organized by meal including Breakfast/Brunch, Desserts, Dinner Sides, Lunch, Dinner Mains, Cocktails and Snacks. They are always executed with a touch of elegance and flair.

Favorite Recipes from Melissa Clark's Kitchen: Family Meals, Festive Gatherings, and Everything In-between #ad - Her delicious, seasonal recipes are simple to make and satisfying for the whole family. Favorite recipes from melissa clark's kitchen curates more than 100 dishes, hand-selected by Clark herself, from her two previously published books, In the Kitchen With A Good Appetite and Cook This Now. In addition, it features an "occasion chart" that cross-references recipes into situational categories including weekday staples, perfect for 2, and company's coming, family meals, making it easy for the reader to select the perfect recipe for any occasion.

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Cooking for Good Times: Super Delicious, Super Simple A Cookbook

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Lorena Jones Books #ad - Cooking for good times shares kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match such as "Roast Some Roots, "Make Some Grains, " "Braise a Pork Shoulder, " and "Make a Simple Dessert". Simple recommendations for wine and beer styles to pour remove the fuss over beverage options.

With recipes ranging from roasted chicken with smashed potatoes and green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, Kahan's playbook is guaranteed to make hosting more relaxing, plus more than 125 mouth-watering photographs, fun, and delicious.

Cooking for Good Times: Super Delicious, Super Simple A Cookbook #ad - In every chapter, kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Celebrated chef paul kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings. Named one of the best cookbooks of the year by the new york times book reviewchicago chef paul kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time.

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Everyday Dorie: The Way I Cook

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Rux Martin/Houghton Mifflin Harcourt #ad - Cannellini beans in cod en papillote. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. In everyday dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.

Many can be served as dinner, or as a side dish, or hot, or as an appetizer, cold, or room temperature. What makes a “dorie recipe”? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. They invite mixing and matching. They are easygoing, providing swaps and substitutions.

Everyday Dorie: The Way I Cook #ad - The dishes are practical, like sweet chili chicken thighs, made with common ingredients from the supermarket, farmers’ market, and Eton Mess, or pantry, fruit, a beautifully casual dessert of crumbled meringue, which is both weeknight simple and fine enough for company, and whipped cream.2019 james beard general cookbook award finalist to the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics.

Cherry tomatoes stuffed into red bell peppers and oven-charred.

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