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paperback. Condition: New. May have light shelf wear due to warehouse storage and handling.

hardcover. Condition: New. New with remainder mark. Buy multiples from our store to save on shipping.

Hardcover. Condition: New. Brand New Book. Hardcover in dustjacket. New condition. 214 pgs.

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hardcover. Condition: New. New Inside and Out!Email for pictures!.

hardcover. Condition: New. New Inside and Out! Crisp pages w/no markings!Email for pictures!.

Hardcover. Condition: New. No Jacket. Zeller, Benj (illustrator). 1st Edition. Sewn binding. Paper over boards. 63 p. Contains: Illustrations. Audience: General/trade.

Soft Cover. Condition: new.

Hardcover. Condition: New. A look at thirty-five cookie jars from the late Andy Warhol's collection--dating from the 1940s and 1950s and featuring the work of leading ceramic manufacturers--includes Robbinson Ransbottom's "Cow Jumped over the Moon" and McCoy's "Chef's Head."

hardcover. Condition: New. New with remainder mark. Buy multiples from our store to save on shipping.

Softcover. Condition: New. 1. Through war and plague, revolution and migration, people have always had to eat. Parallel to the history books, a second, more obscure history was being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. In this eclectic book of food history, antiquarian cookbook expert Tom Nealon makes the case that the course of civilization has secretly been defined by two forces: hunger and taste.In the course of this sumptuous feast of a book, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism. He examines conspiracies and controversies, probing the connections between the French Revolution and table settings, food thickness and colonialism, lemonade and the Black Plague, and other astonishing connections in this wide-ranging history of food-and civilization itself (Entertainment Weekly, Best New Books). Beautifully illustrated with material from the collection of the British Library, Food Fights & Culture Wars draws depth from Tom Nealons wide-ranging knowledge to explore the mysteries at the intersection of food and society.

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Condition: New. Buy with confidence! Book is in new, never-used condition 0.2.

Condition: new.

Hardcover. Condition: New. Illustrated. Bake cookies from scratch inside this interactive recipe book - sift the flour, whisk the sugar, crack the egg, pour the chocolate chips, and more!Simple yet factual recipe text takes readers through the steps of baking cookies, from combining the dry ingredients to pulling fresh cookies out of the oven, while the interactive features invite them to participate in the process. Move the sifter from side to side to separate the flour, turn the wheel to mix the batter, pull the tab to crack the egg, slide the oven tray out, and more! One hundred percent adult-free, danger-free, and mess-free - baking cookies has never been so independent! The fourth book in Nieminen's bestselling COOK IN A BOOK series.Ages 2-4.

Hardcover. Condition: New. Ina Brdbk. Cook pancakes from scratch inside this interactive recipe book - readers whisk the eggs, flip the pancakes, and more!Step one: mix together the flour, sugar, salt, and baking powder.Step two: whisk the eggs, milk, and butter.Step three: stir the wet ingredients into the dry ingredients to make the batter.Simple, straightforward recipe text brings readers through each step of cooking pancakes, while the interactive novelty features, such as pull-tabs, wheels, and a punch-out piece, invite them to participate in the process. Cooking pancakes has never been so satisfying nor so clean! Perfect for young chefs-to-be, or any kid who prefers to do it myself. This is the first title in a series of interactive recipe books.Ages 2-4.

Soft cover. Condition: New. Editoriale Domus S.p.A. and Cucchiaio d'Argento S.r.L (photography) (illustrator). 1st Edition. New condition color photographic semi-hard boards. Includes Index. Profusely illustrated with color photographs. Over 1 million copies sold. "More than 75 delicious past a recipes to prepare at home. Learn to make basic pasta and then develop your cooking repertoire with more challenging techniques as you advance through the book. Step-by-steop instructions and photography help to ensure success every time. The Silver Spoon cookbooks celebrate authentic recipes from Italy's most respected kitchen. Tested, tasted, and trusted, these are the only books on Italian cuisine you will ever need." - excerpt from the rear outer cover.

hardcover. Condition: New. Factory Sealed.Email for pictures!.

hardcover. Condition: New. New with remainder mark. Buy multiples from our store to save on shipping.

hardcover. Condition: New. New with remainder mark. Buy multiples from our store to save on shipping.

hardcover. Condition: New. New with remainder mark. Buy multiples from our store to save on shipping.

Hardcover. Condition: new. Hardcover. Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.I Can Cook Vegan is for cooks of all stripes:The Just-Born, Brand New CookThe Tried-and-True Seasoned Cook Who Is Tofu-CuriousThe Busy Weeknight Pantry Cook (this is everyone)The Farmers' Market Junkie Who Looks at All the Pretty ColorsThe Reluctant Parent to the Vegan ChildFor Anyone Doing Vegan for the AnimalsFor Anyone Doing Vegan for the HealthEach chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs.Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautes, sheet-pan suppers, and sweets-more than 125 recipes!-until they are ultimately the Best Cook Imaginable. Bestselling vegan author Moskowitz offers doable recipes designed to help inspire people to kick their meat habits, improve digestion, and become all-around better citizens of the world. The book includes shopping lists, achievable goals, cheerleading, and extensive FAQs, all written in Moskowitz's inimitable voice and style. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. Filled with recipes for impressive, craveable food with all the guidance needed to make it (Serious) New Cook is perfect for young adults or any new(ish) cooks who have ever found themselves salivating at cooking TikToks or drooling over gorgeous cookbooks, only to believe they arent skilled enough to attempt the recipes themselves. Here, the clear, detailed instruction and stunning step-by-step photography will have readers wowing their friends and families from their very first dish. Along with recipes that are at once aspirational and totally doable, authors Leah Su Quiroga and Cammie Kim Lin use their experience as a chef from one of Americas top restaurants and an award-winning teacher and writer to deftly share knowledge, stories, and brilliant tips with humour and insight. Its an homage to their own multicultural families and to the countless young adults theyve taught and cooked with their own kids, Cammies high school and college students, the new cooks who came up under Leah in the Chez Panisse kitchen. (Serious) New Cook hits all the right notes, packed with inspired takes on familiar favorites, as well as new flavours to build an expansive repertoire: crepes with compote, handmade arepas, 'broken' Caesar salad, mushroom pot pie, Korean bulgogi meatballs, classic cupcakes, dalgona milkshakes, and more. With stunning step-by-step photography by Molly DeCoudreaux, the recipes are presented in trios organised around a core technique or concept. Learn one recipe and readers will be well on their way to mastering all three. Also included are guest recipes from acclaimed chefs and authors Alice Waters, Bryant Terry, Sean Sherman, Sohui Kim, Russell Moore, Claire Ptak, Scott Peacock and Edna Lewis, ushering a new generation of (serious) new cooks into the fold. More than just a collection of recipes, (Serious) New Cook is an indispensable resource and an inspiring guide. Inspiration and stellar instruction in a groundbreaking resource for new(ish) cooks ready to level up. Perfect for teens and college students, twenty-somethings cooking in their own first kitchens, or folks of any age who are ready to get serious about making great food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

hardcover. Condition: New. New Expedited shipping not available.

Hardcover. Condition: new. Hardcover. Like our Park Avenue Potluck, this is a New York charity cookbook that will feel like a win-win purchase. For fans of New York restaurants, adventurous diners who've purchased cookbooks from the city's many celebrity chefsfrom Eric Ripert and Ivy Stark to Marcus Samuelsson and Tom Colicchiothis is the ultimate one-stop compilation. City Harvest teams 100 of New York City's best chefs, bakers, mixologists, and restaurateurs with Florence Fabricant of The New York Times to present 100 delicious, modern recipes from the city's hottest menusa perfect gift that gives back! New York City's hottest chefs present the ultimate gift that gives back-an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: New.

Hardcover. Condition: new. Hardcover. THE INSTANT NEW YORK TIMES BESTSELLER An all-new collection of must-have recipes and surprising food facts from Alton Brown, drawn from the return of the beloved Good Eats television series, including never-before aired material This long-anticipated fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown-- Good Eats Reloaded and Good Eats: The Return . With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet. Brown's surefire recipes are temptation enough: the headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown's unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of Good Eats comes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: New. ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Times, Los Angeles Times, San Francisco Chronicle, NPR, Food & Wine, WiredBricia Lopez and Javier Cabral, the James Beard Award-nominated authors of Oaxaca, are back with the first major cookbook about how to create asada-Mexican-style grilled meat-at home.In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community-all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles.With Asada: The Art of Mexican-Style Grilling, Mexican food authorities Bricia Lopez and Javier Cabral offer more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and also inspire the right laidback atmosphere.Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopezs secret michelada marinade to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.Includes Color Photographs.

Hardcover. Condition: New. ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Food & Wine, EpicuriousThe debut cookbook from Rose Previte, creator of the Michelin-starred restaurant Maydan and the beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from Lebanon to Morocco, from Oman to the Republic of Georgia-cowritten with New York Times bestselling cookbook author Marah Stets.Rose Previte introduces readers to the eclectic cultures of the region spanning North Africa, the Caucuses, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in. Before opening her beloved Washington, DC, restaurants Maydan and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back on one another, creating a constant dialogue.Ancient foodways dont recognize geopolitical boundaries. For instance, the harissa found in Tunisia is incredibly similar to the adjika used in Georgia, and the lineage of baking bread in clay ovens stretches across the region with strikingly parallel methods. And in that vein, the word maydan has roots in a number of languages and has been crossing borders for generations, from Tangier to Tehran and from Beirut to Batumi. It means gathering place or square, often located in the middle of a city, and originates in Arabic, but translates to Hindi, Urdu, Persian, Ukrainian, and even Latin. To Previte, it symbolizes how food brings us together and everyone can add a personal twist.Prevites culinary journey began at home with her Lebanese American mother and Sicilian American father. Many of the recipes and techniques in this book were imparted to Previte by home cooks, often grandmothers, whom she learned from on her travels in the Middle East and beyond. With more than 150 recipes, Maydan offers guidance on how to build our own tables, taking cues from the way Prevites Lebanese family ate growing up; emphasizing mixing and matching; scaling up or down; making a weeknight meal such as Tunisian Chicken Skewers with Loobieh bi Zeit (Green Bean Salad); creating the ideal spread of Lebanese small plates for entertaining guests; and a project day (the cheesy Georgian bread Khachapuri), all of which can be paired with one of the easy-to-source Georgian and Lebanese wines Rose recommends.Both accessible and delicious, the food in this cookbook is perfectly suited to the home cook because it is not fussy and everything on the table is meant to be shared.