New Cookbooks

New arrivals added to our Cookbook Collection in the last 7 days

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Title Date addedsort icon
Della Fattoria bread Della Fattoria bread

Oct 23, 2014
Bread revolution - world-class baking with sprouted & whole grains, heirloom flours & fresh techniques Bread revolution - world-class baking with sprouted & whole grains, heirloom flours & fresh techniques

"An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Rein

Oct 23, 2014
Daily tortilla - authentic Mexican recipes Daily tortilla - authentic Mexican recipes

Sopes, Tamales, Pozole, Huevos Rancheros -- you've never had Mexican food like this! Daily Tortilla starts with the basics of tortillas, beans, rice, and salsas, and then builds to an incredibly delicious repertoire of dishes found in any family dining room in Mexico. Say adios to Americanized Mexican food -- this is authentic, south-of-the-border flavor at its finest!--Publisher's description.

Oct 23, 2014
150 best Indian, Asian, Caribbean and more diabetes recipes 150 best Indian, Asian, Caribbean and more diabetes recipes

Oct 23, 2014
150 best breakfast sandwich maker recipes 150 best breakfast sandwich maker recipes

Oct 23, 2014
Marcus off duty - the recipes I cook at home Marcus off duty - the recipes I cook at home

Oct 23, 2014
Fifty foods that changed the course of history Fifty foods that changed the course of history

Oct 23, 2014
The sharper your knife, the less you cry - love, laughter and tears at the world's most famous cooking school The sharper your knife, the less you cry - love, laughter and tears at the world's most famous cooking school

Kathleen Flinn provides an account of her experiences after circumstances prompted her at the age of thirty-six to pursue her dream of moving to Paris and attending Le Cordon Bleu cooking school. Includes information on the basics of French cuisine, as well as more than two dozen recipes.

Oct 23, 2014