Cookbooks

03/02/2017 - 12:43am
Cover to Kid Chef: The Foodie Kids Cookbook

“Healthy Recipes & Culinary Skills for the New Cook in the Kitchen”

There is no reason older kids can’t cook many dishes on the same level as most adults. If you can handle cooking without supervision, you can really develop your palate and your skills to create dishes you and grown-ups will truly enjoy. There are no cute presentations in Melina Hammer’s Kid Chef. This is a book about taste and freshness. Of course, there are kid favorites, such as Crispy Fish Sticks, but these are from scratch, with panko, lemon zest, freshly ground pepper and other delightful flavors.

08/02/2016 - 10:33am
Southern Living's Farmers Market Cookbook

The farmer's market beckons us with spring's arugula, peas, and asparagus and continues its siren call until the fall's first frost. We return with bags overflowing with berries, new potatoes, sugar snap peas, and herbs to plant in the garden. Of course there are tried-and-true recipes that we fall back on each year to use up the produce, but new inspiration is always welcome. Southern Living's Farmer's Market Cookbook is a great resource for "celebrat[ing] the seasons with fresh-from-the-farm recipes."

04/14/2015 - 1:12am
Date Night In: More than 120 Recipes to Renew Your Relationship by Ashley Rodriguez

When author Ashley Rodriguez and her husband realized that most of their evenings at home were spent either staring at the computer or TV screens, eating different versions of takeout, and nonstop child-rearing, they decided to mix up the normal routine with a once-a-week date night for themselves. Date Night In: More than 120 Recipes to Renew Your Relationship contains delightful and romantic recipes that you and your significant other can create together, carving out that alone time to cook, talk, and rekindle an intimate relationship.

03/31/2015 - 7:22am
Cover to The Perfect Egg

Inexpensive, protein-rich, and easily cooked: the egg. The egg has been one of the most valuable foodstuffs since the Prehistoric Age. Bird eggs have been used and consumed wherever birds (mostly chickens) are domesticated. “Scrambled eggs” originated in 17th-century France. They pair well with acidic fruit juices, and “dried eggs” first developed during the 19th century and were used predominantly for soldiers in World War II. Why are they so popular? Eggs work in both sweet and savory meals, including many baked goods such as cakes and pies.

12/09/2014 - 8:55am

Want to make a lovely hostess gift or start a delightful family tradition? Gorgeously photographed and utterly useful, Alison Walker’s Handmade Gifts from the Kitchen has recipes that are both elegant and inspired. You can make your own Candy Canes, Marzipan, Baklava, and Cherry & Almond Biscotti. Or, go British with Turkish Delight (shades of C.S. Lewis), Rose Creams, Vanilla Caramels, and Tiffin.

07/22/2015 - 1:13pm
The New Cast Iron Skillet Cookbook by Ellen Brown

Fried chicken. Cornbread. Sunday morning bacon. Apple Brown Betty. All of these delicious, home-cooked foods traditionally come out of a cast-iron skillet. At my house, we have three or four of them that have been passed down through generations. While Ellen Brown’s New Cast Iron Skillet Cookbook has takes on these basic things, it opens a wider range of flavors and techniques from around the country and around the world.

07/22/2015 - 1:24pm
Preserving by the Pint: Quick Seasonal Canning for Small Spaces by Marisa McClel

Glorious fruit and vegetables are a hallmark of harvests, but what do you do when you want to preserve the tastes for other times? Traditionally, the answer was to “put up” or preserve these wonderful things for later, sometimes combining them creatively and adding spices. A day of canning meant piles of produce, dozens of jars, and steam filling the kitchen for hours—usually on a hot summer day. Marisa McClellan’s Preserving by the Pint presents a different way to do this wonderful, traditional cooking without such a huge commitment of time and storage space.

05/15/2013 - 8:33am
Craig Claiborne’s Southern Cooking

Legendary New York Times food writer Craig Claiborne wrote more than 20 cookbooks, but surely none could have been closer to his heart or his roots than Southern Cooking

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