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Library Journal Review

Apt. 2B Baking Co. blogger Arefi follows up her debut, Sweeter off the Vine, with another homage to laid-back, seasonal baking. Arefi's collection of "snacking cakes" are single-layer cakes, baked in an eight-inch square pan, that have simple toppings (or none at all), and can be prepped in one bowl without the use of an electric mixer. The beauty in Arefi's unassuming recipes lies in their flexibility: she offers options for bakers to personalize their creations, from suggestions for alternate fruits, nuts, and flours to adapting the recipe to be made in a bundt, round, loaf, or cupcake pan. Flavor combinations are mostly traditional, with plenty of classic options for sweet tooths, including oatmeal chocolate chip cake and powdered donut cake, and bolder flavors with unconventional toppings, such as beet and orange glaze for a chocolate cake, and grapefruit glaze for a traditional gingerbread cake. VERDICT With 50 streamlined cake recipes, this little gem of a cookbook will quickly become a prized resource in many kitchens.--Kelsy Peterson, Forest Hill Coll., Melbourne, Australia

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Apt. 2B Baking Co. blogger Arefi follows up her debut, Sweeter off the Vine, with another homage to laid-back, seasonal baking. Arefi's collection of "snacking cakes" are single-layer cakes, baked in an eight-inch square pan, that have simple toppings (or none at all), and can be prepped in one bowl without the use of an electric mixer.

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Foolproof recipes for homemade ice cream!

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Foolproof recipes for homemade ice cream!

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Summary

Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum

With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know--on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup;and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

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Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime.

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Summary

The creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People's Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine--Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.

Esteban Castillo grew up in Santa Ana, California, where more than three-quarters of the population is Latino. Because Mexican food was the foundation of his childhood, he was surprised to see recipes for dishes on popular food blogs that were anything but the traditional meals he grew up eating. He was inspired to create the blog, Chicano Eats, to showcase his love for design, cooking, and culture and provide a space for authentic Latino voices, recipes, and stories to be heard.

Building on his blog, Chicano Eats is a bicultural and bilingual cookbook that includes 85 traditional and fusion Mexican recipes as gorgeous to look at as they are sublime to eat. Chicano cuisine is Mexican food made by Chicanos (Mexican Americans) that has been shaped by the communities in the U.S. where they grew up. It is Mexican food that bisects borders and uses a group of traditional ingredients--chiles, beans, tortillas, corn, and tomatillos--and techniques while boldly incorporating many exciting new twists, local ingredients, and influences from other cultures and regions in the United States. Chicano Eats is packed with easy, flavorful recipes such as:

Chicken con Chochoyotes (Chicken and Corn Masa Dumplings)

Mac and Queso Fundido

Birria (Beef Stew with a Guajillo Chile Broth)

Toasted Coconut Horchata

Chorizo-Spiced Squash Tacos

Champurrado Chocolate Birthday Cake (Inspired by the Mexican drink made with milk and chocolate and thickened with corn masa)

Cherry Lime Chia Agua Fresca

Accompanied by more than 100 bright, modern photographs, Chicano Eats is a melting pot of delicious and nostalgic recipes, a literal blending of cultures through food that offer a taste of home for Latinos and introduces familiar flavors and ingredients in a completely different and original way for Americans of all ethnic heritages.

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Chicano eats : recipes from my Mexican-American kitchen

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The creator of the popular Chicano Eats blog and winner of the Saveur Best New Voice People's Choice Award takes us on a delicious tour through the diverse flavors and foods of Chicano cuisine--Mexican food with an immigrant sensibility that weaves seamlessly between Mexican and American genres and cultures.

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Summary

Named a Best New Cookbook of Spring 2020 by Bon Appétit , Food & Wine , NPR's The Splendid Table , Eater, Epicurious, and more

"Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrimp, rice, beans, and spices will go far when cooking from this book."
--Epicurious, The 10 Restaurant Cookbooks to Buy Now

"Martin shares the history, traditions, and customs surrounding Cajun cuisine and offers a tantalizing slew of classic dishes."
-- Publishers Weekly , starred review

For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice--or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie--comes Mosquito Supper Club .

Named after her restaurant in New Orleans, chef Melissa M. Martin's debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field's worth of land to the Gulf of Mexico. Too soon, Martin's hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people.

Illustrated throughout with dazzling color photographs of food and place, the book is divided into chapters by ingredient--from shrimp and oysters to poultry, rice, and sugarcane. Each begins with an essay explaining the ingredient and its context, including traditions like putting up blackberries each February, shrimping every August, and the many ways to make an authentic Cajun gumbo. Martin is a gifted cook who brings a female perspective to a world we've only heard about from men. The stories she tells come straight from her own life, and yet in this age of climate change and erasure of local cultures, they feel universal, moving, and urgent.

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Mosquito Supper Club : cajun recipes from a disappearing Bayou

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Named a Best New Cookbook of Spring 2020 by Bon Appétit , Food & Wine , NPR's The Splendid Table , Eater, Epicurious, and more "Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques.

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Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own. And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It's much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers? James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why, Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for.

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Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own. And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique.

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100+ Recipes from America's Test Kitchen for the young chef. 

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100+ Recipes from America's Test Kitchen for the young chef. 

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Summary

The #1 New York TimesBest Seller!
IACP Award Winner

Want to bake the most-awesome-ever cupcakes? Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It's all here. Learn to cook like a pro--it's easier than you think.

For the first time ever, America's Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen!

Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefshas delicious recipes that will wow!

Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels--including recipes for breakfast, snacks and beverages, dinners, desserts, and more. Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks.

By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

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The #1 New York TimesBest Seller! IACP Award Winner Want to bake the most-awesome-ever cupcakes? Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It's all here. Learn to cook like a pro--it's easier than you think.

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Summary

This is a completely revised and updated edition of Tess Mallos' influential and iconic The Complete Middle Eastern Cookbook. Instantly heralded as a classic when it was first published in 1977, The Complete Middle Eastern Cookbook covers more than 500 classic and contemporary dishes from eighteen countries (Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Kuwait, Saudi Arabia, UAE, Qatar, Oman, Yemen, Egypt, Iran & Afghanistan). Written with the home cook in mind, Tess's recipes are straightforward, simple to follow and work every time. Recipe and chapter introductions give valuable information about how local dishes are prepared and served, while the comprehensive glossary explains unfamiliar ingredients (which are steadily more commonplace in supermarkets today). The Complete Middle Eastern Cookbook is a book that belongs in the kitchens of every household.

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This is a completely revised and updated edition of Tess Mallos' influential and iconic The Complete Middle Eastern Cookbook. Instantly heralded as a classic when it was first published in 1977, The Complete Middle Eastern Cookbook covers more than 500 classic and contemporary dishes from eighteen countries (Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Kuwait, Saudi Arabia, UAE, Qatar, Oman, Yemen, Egypt, Iran & Afghanistan).

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Ginger molasses cookies, peanut butter brownies, caramel sticky buns and more!

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Ginger molasses cookies, peanut butter brownies, caramel sticky buns and more!

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Summary

A smarter, easier, and more fun way to bake- Turn just three doughs, two batters, and one magic mix into more than seventy-five different cookies, cakes, buns, brownies, and tarts!

From award-winning author and pastry chef Jami Curl, Baking Gold is an ingenious collection of recipes and preparation methods that streamline baking while producing top-notch results, making sure every recipe comes together easily and works perfectly every time.

At its core, Baking Gold features recipes for three doughs, two batters, and one cookie/brownie magic baking mix that can be repurposed and reinvented in order to create more than 75 unique and special treats. Ranging from mainstays such as Ginger-Molasses Cookies, Peanut Butter Brownies, and breakfast goodies like Caramel Sticky Buns to showstoppers such as the quintessential Vanilla Celebration Cake or Curl's signature Chocolate-Honey-Almond Butter Poufs, Baking Gold is perfect for bakers of all ages and skills.

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Baking gold : how to bake (almost) everything with 3 doughs, 2 batters, and 1 magic mix

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A smarter, easier, and more fun way to bake- Turn just three doughs, two batters, and one magic mix into more than seventy-five different cookies, cakes, buns, brownies, and tarts! From award-winning author and pastry chef Jami Curl, Baking Gold is an ingenious collection of recipes and preparation methods that streamline baking while producing top-notch results, making sure every recipe comes together easily and works perfectly every time.

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In English and Portuguese.

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Summary

This is a Cape Verdean cookbook published in both English and Portugues. The original cookbook was published in July of 1990 and was dedicated to all the Cape Verdean merchant marine cooks both living and deceased. It has been through the superb cooking of our Merchant Seaman that the Cape Verdean Cuisine has become well know and enjoyed all over the world .

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Cozinha de Cabo Verde : a Cape Verdean - American cookbook, English and Portuguese.

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This is a Cape Verdean cookbook published in both English and Portugues. The original cookbook was published in July of 1990 and was dedicated to all the Cape Verdean merchant marine cooks both living and deceased. It has been through the superb cooking of our Merchant Seaman that the Cape Verdean Cuisine has become well know and enjoyed all over the world .

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Vegan and vegetarian recipes from a wide range of Asian cuisines.

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Vegan and vegetarian recipes from a wide range of Asian cuisines.

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Summary

This edition has been adapted for the US market. It was originally published in the UK.

* Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish *

"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)."

--Yotam Ottolenghi

"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best."

--Melissa Clark, The New York Times

"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!"

--Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook

Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors.

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

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East : 120 vegan and vegetarian recipes from Bangalore to Beijing

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This edition has been adapted for the US market. It was originally published in the UK. * Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish * "Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)."

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Chocolates, candies and caramels -oh my!

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Chocolates, candies and caramels -oh my!

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Library Journal Review

Inspired by the Pie Camps that she facilitates, this newest collection by McDermott (Art of the Pie) aims to give anyone--especially those new to baking--the knowledge to make a good pie. With the same friendly reassurance that made her previous books (e.g., Home Cooking with Kate McDermott) a success, the author gently guides home cooks through the basics of tools and equipment. Chapters for fruity (butter blackberry crisp) and creamy (lemon chiffon mousse pie) treats will satisfy bakers of all levels, as will recipes for crumbles, cobblers, and more. The highlights here are master recipes for items such as roll-out dough, press-in crusts, pastry cream, and mousse. Novice bakers will appreciate detailed, step-by-step photographs of lattice work and crimps (and tips on troubleshooting). Notably, gluten-free, vegetarian, and vegan options are not an afterthought; McDermott features options throughout. VERDICT More than a series of recipes, this is a must-have guide, with a personal touch. New bakers will gain confidence and those with previous experience will delight in original takes on pie.--Stephanie Sendaula, Library Journal

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Pie camp : the skills you need to make any pie you want

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Inspired by the Pie Camps that she facilitates, this newest collection by McDermott (Art of the Pie) aims to give anyone--especially those new to baking--the knowledge to make a good pie. With the same friendly reassurance that made her previous books (e.g., Home Cooking with Kate McDermott) a success, the author gently guides home cooks through the basics of tools and equipment.

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Bocadillos mexicanos de fiesta Larousse 100% México

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Bocadillos mexicanos de fiesta Larousse 100% México

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Place a hold (spanish language)

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This year, get healthy with Oprah's cookbook.

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This year, get healthy with Oprah's cookbook.

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100 easy and delicious vegetarian recipes.

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100 easy and delicious vegetarian recipes.

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Pretty simple cooking : 100 easy and delicious vegetarian recipes to make you fall in love with real food

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Popular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green.

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Fast, easy keto diet recipes using your air fryer!

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Fast, easy keto diet recipes using your air fryer!

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Summary

175 fast, easy, and delicious meals combining the hottest diet trend--the low-carb, high-fat keto diet--with the latest must-have kitchen appliance--the air fryer.

While an appliance that promises a lower-fat cooking method like the air fryer may seem counterintuitive to the high-fat keto diet, you'll be pleasantly surprised to learn that air fryers don't remove fat from foods. Instead, they use the natural fats in the foods to cook them without adding additional fat or oil that comes from traditional frying methods. An air fryer offers a healthy cooking option for keto dieters and is the perfect tool to cook a wide range of keto-friendly foods from steak to tofu, bacon to vegetables, and even desserts. The I Love My Air Fryer Keto Diet Cookbook will introduce you to 175 tasty and easy keto meals you can make with your air fryer.

Learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, appetizers, to side dishes and desserts, and of course, great snacks. With this guide, you'll discover how perfectly the air-fryer fits into your keto diet!

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The "I love my air fryer" keto diet recipe book : from veggie frittata to classic mini meatloaf, 175 fat-burning keto recipes

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175 fast, easy, and delicious meals combining the hottest diet trend--the low-carb, high-fat keto diet--with the latest must-have kitchen appliance--the air fryer. While an appliance that promises a lower-fat cooking method like the air fryer may seem counterintuitive to the high-fat keto diet, you'll be pleasantly surprised to learn that air fryers don't remove fat from foods.

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Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf.

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Summary

A New York Times Bestseller!

From the creators of the #1 New York Timesbestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS!

BAKING ISN'T JUST FOR CUPCAKES

Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun!

Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels--including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks.

By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

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The Complete Baking Book for Young Chefs

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A New York Times Bestseller! From the creators of the #1 New York Timesbestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS! BAKING ISN'T JUST FOR CUPCAKES Want to make your own soft pretzels?

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Dinner in an instant : 75 modern recipes for your pressure cooker, slow cooker, and Instant Pot

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"With 75 all-new recipes, Melissa Clark,New York Times food columnist, web star, and our generation's authority on upping your cooking game without fuss, brings her signature flavor-forward dishes and dinner brand to everyone's favorite countertop appliance, the Instant Pot.

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Warm yourself with one of these winter treats!

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Warm yourself with one of these winter treats!

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Summary

Who says the winter months have to be bleak and barren? Author Tammy Donroe sees this season as an opportunity to stay inside, fire up the oven, and produce decadent desserts from the bounty of wholesome winter ingredients. Wintersweet encourages readers to make use of fresh, local ingredients for warming seasonal desserts. While summer farmers' markets are always overflowing with ripe produce, there's plenty to be had from November to March: squashes and pumpkins, parsnips and carrots, apples, pears, citrus of all types, and feel-good ingredients like nuts, cheese, and chocolate.The fresh and rustic recipes in Wintersweet push the envelope of traditional winter desserts like pumpkin or apple pies with such delicacies as Pear Cranberry Clafouti, Spicy Prune Cake with Penuche Frosting, Tangelo Sorbet, and Goat Cheese Cake with Dried Cherry Compote. Each chapter is devoted to different ingredients, ranging from Persimmons, Pomegranates, and Cranberries to Citrus, Cheese, and Dried Fruits, allowing readers to experiment with new and exciting ingredients for complex and delicious flavors. They taste even better when they can be found near your own backyard Donroe provides resources for finding the best local farmers' markets and agricultural centres near you. Perfect for holiday gatherings or to warm the belly on a cold night, Wintersweet is the perfect dessert companion to make the year's coldest season a bit more festive.

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Wintersweet : seasonal desserts to warm the home

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Who says the winter months have to be bleak and barren? Author Tammy Donroe sees this season as an opportunity to stay inside, fire up the oven, and produce decadent desserts from the bounty of wholesome winter ingredients. Wintersweet encourages readers to make use of fresh, local ingredients for warming seasonal desserts.

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Publisher's Weekly Review

Don't let the title fool you, this isn't your grandmother's sentimental collection of old-timey recipes. Authored by Kamran Siddiqi, a 22-year-old full-time student, who explains in the introduction that "baking is my peace," gives readers 55 recipes including unique selections such as Nancy Drew Blondies, Guava and Cheese Puffs, and Penn Station Cinnamon-Sugar Pretzels. Traditionalists need not fear: basics include Foolproof Pie Dough and Easy-Peasy Brioche, as well as classic desserts including Flourless Chocolate Cake and Yellow Birthday Cake. First-person experiences in head notes permeate the title with the author's highly likeable and informative voice, and the full-page color photography and contemporary design make it a pleasure to read and spend time with the pages. An unpretentious, cheery collection designed to "convert fear-filled nonbakers to experts." Color photos. (Nov.) c Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

For Siddiqi, a self-taught baker in his early twenties, a large bowl of chocolate cake batter is therapeutic. His debut cookbook introduces readers to his philosophy of "comfort cooking" and presents 55 recipes meant to help novices relax and build confidence in the kitchen. Ranging from easy (peanut butter pinnacle cookies) to intermediate (New York-style bagels), Siddiqi's cakes, cookies, pastries, breads, and breakfast treats-some which have previously appeared on his blog the Sophisticated Gourmet (sophisticatedgourmet.com)-will satisfy readers who love rustic, unfussy desserts. VERDICT Like Kate Gibb's After Toast, this home baking collection is a great choice for teens and young adults developing a passion for good food. It's a polished debut, written with confidence and maturity that belie the author's age. (c) Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Hand made baking : recipes to warm the heart

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Don't let the title fool you, this isn't your grandmother's sentimental collection of old-timey recipes. Authored by Kamran Siddiqi, a 22-year-old full-time student, who explains in the introduction that "baking is my peace," gives readers 55 recipes including unique selections such as Nancy Drew Blondies, Guava and Cheese Puffs, and Penn Station Cinnamon-Sugar Pretzels.