New Cookbooks

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

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Food - a very short introduction Food - a very short introduction

"In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavor; the role of genetics in our likes and dislikes; and the differences in learning and culture

Aug 23, 2014
Pick a pickle - 50 recipes for pickles, relishes, and fermented snacks Pick a pickle - 50 recipes for pickles, relishes, and fermented snacks

Aug 23, 2014
Asian pickles - sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond Asian pickles - sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond

This is a do it yourself guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In thsi book

Aug 23, 2014
The essential dehydrator - from dried mushroom risotto to grilled tuna with papaya chutney, more than 100 recipes bursting with fresh flavor The essential dehydrator - from dried mushroom risotto to grilled tuna with papaya chutney, more than 100 recipes bursting with fresh flavor

Aug 23, 2014
Home harvesting - canning, curing, pickling, preserving, vegetables, fruits, meats Home harvesting - canning, curing, pickling, preserving, vegetables, fruits, meats

Aug 23, 2014
Preserving everything - how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more Preserving everything - how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more

Presents over one hundred recipes for food preservation, from canning fruits and pickling vegetables to smoking fish, dehydrating meats, and using lacto-fermentation methods on milk.

Aug 23, 2014
The gentle art of preserving The gentle art of preserving

The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying. Join Katie and Giancarlo Caldesi on their two year-long journey discovering different methods of conserving food, as they combine traditional tried-and-tested preserving techniques with a thoroughly modern perspective, from smoking fish in Scotland to drying chiles in Sri Lanka. Learn how to cure Italian charcuterie, make sausage

Aug 23, 2014
Tea - history, terroirs, varieties Tea - history, terroirs, varieties

Offers a survey of tea through profiles of the areas around the world where the leaves of the Camellia sinensis plant are cultivated and harvested, along with information about its history, varieties, preparation, and health benefits.

Aug 23, 2014
Part-time vegetarian smoothies and juices - boost your immune system and increase your energy with a flexitarian diet Part-time vegetarian smoothies and juices - boost your immune system and increase your energy with a flexitarian diet

Aug 23, 2014
French comfort food French comfort food

Aug 23, 2014
The calories in, calories out cookbook - 200 everyday recipes that take the guesswork out of counting calories - plus, the exercise it takes to burn them off The calories in, calories out cookbook - 200 everyday recipes that take the guesswork out of counting calories - plus, the exercise it takes to burn them off

Collects two hundred low calorie recipes that include calories per serving and exercise necessary to burn those calories, with tips on ingredients, equipment, preparation, and cooking, and suggestions for formulating daily and weekly menus.

Aug 23, 2014
Easy everyday slow cooker recipes Easy everyday slow cooker recipes

Slow cookers have grown up, traveled the world, and come home more sophisticated, capable of a broader variety of fresh flavors, cuisines, shapes and textures.

Aug 23, 2014
The farmer's kitchen handbook - more than 200 recipes for making cheese, curing meat, preserving, fermenting, and more The farmer's kitchen handbook - more than 200 recipes for making cheese, curing meat, preserving, fermenting, and more

Presents traditional New England recipes organized by month using seasonal ingredients, with separate sections on household hints, substitutions, weights and measurements, and a harvest guide.

Aug 23, 2014
Dinner - the playbook - a 30-day plan for mastering the art of the family meal Dinner - the playbook - a 30-day plan for mastering the art of the family meal

Aug 23, 2014
Food & Wine annual cookbook 2014 - an entire year of recipes. Food & Wine annual cookbook 2014 - an entire year of recipes.

Food & Wine Magazine's annual recipe collection is filled with simple and fabulous dishes, all perfected in our Test Kitchen. Look for the most delicious recipes from the best cooks in the world, including star chefs like Mario Batali, Nobu Matsuhisa, Michael Symon, and Marcella Hazan. Find outstanding recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch. Some highlights include: Coffee-Rubbed Strip Steaks with Chimichurri Sauce, Sticky Miso

Aug 23, 2014
The kitchy kitchen - new classics for living deliciously The kitchy kitchen - new classics for living deliciously

Aug 23, 2014
Buvette - the pleasure of good food Buvette - the pleasure of good food

Combining traditions from French and Italian bistro cooking, the author shows home cooks how to prepare casual but stylish and inexpensively simple dishes like ricotta fritters, carrot spoon bread, and scallops with caper brown butter.

Aug 23, 2014
Charcuterie - the craft of salting, smoking, and curing Charcuterie - the craft of salting, smoking, and curing

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Aug 23, 2014
Vegan planet - more than 425 irresistible recipes with fantastic flavors from home and around the world Vegan planet - more than 425 irresistible recipes with fantastic flavors from home and around the world

"When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly rev

Aug 23, 2014
The budget-friendly fresh and local diabetes cookbook The budget-friendly fresh and local diabetes cookbook

Local food traditions can blossom into regional cuisines and offer tastes and memories that last a lifetime. With some smart selections, these cuisines, made with fresh, local ingredients, can also improve your health and the health of your family. What most people don't know? Foods from your local market are an incredible bargain. Chef Charles Mattocks combines his flair for using fresh, locally grown foods with his engaging presentation to offer a budget-friendly taste of what your local farme

Aug 22, 2014