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Workman Calendars: New York Times
Cooking Page-A-Day® Calendar 2026

New York Times Cooking Page-A-Day® Calendar 2026

A Year of Fresh and Delicious Recipes

A Seafood Handbook

Nathan Outlaw On Fish

A delectable and beautifully illustrated exploration of the deep meaning of the menu across time--at and beyond the table. Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses into the meals enjoyed by royalty and rogues, those celebrating special occasions, or sampling new culinary sensations throughout history. It describes food prepared for the gods, meals served during sieges, and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health, and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.

A Journey through Menu History

Tastes and Traditions

Explore exciting recipes from the streets of India's four biggest cities

A street food journey through India

Indian Street Food

<div>Join Bombay-born, bred, and trained chef Cyrus Todiwala on a journey through the flavours of India with his latest cookbook, Modern Indian. From intimate gatherings to celebratory feasts, this extraordinary collection of Small Plates, Big Flavours, and Fabulous Feasts is the perfect guide through the diverse world of Indian cuisine.&nbsp;</div>

Small Plates, Big Flavours, Fabulous Feasts

Modern Indian

Aprende a cocinar como un auténtico mexicano con este libro de comida mexicana. La cocina mexicana es una de las más variadas y deliciosas del mundo. Sus platos pueden parecer imitables y fáciles de preparar a simple vista, pero para hacer un buen taco, hay que ponerle mucho amor (¡y sazón!). Es por ello que todos los que han tratado de alterar la tradición de la cocina callejera mexicana y han ido en contra de sus típicos e inconfundibles sabores, ¡han fracasado en el intento! Afortunadamente, Comida Mexicana los has rescatado y te los lleva a casa para que puedas cocinar los platillos de siempre desde el corazón. Desde las vibrantes calles de la Ciudad de México hasta pueblitos más escondidos, cada región y familia mexicana tiene su platillo favorito y una historia que contar. En este libro de cocina, Rosa Cienfuegos emprende un viaje por su tierra natal para recopilar las mejores y más queridas recetas del país ¡y llevarlas a tu cocina!: bocadillos, tacos, tortas, tamales, elotes, churros, chicharrones... Diviértete cocinando 70 platillos típicos mexicanos que no puedes perderte y disfruta observando increíbles fotografías de la vida en México con este libro de cocina típica mexicana. _________________________________________________________ Mexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavors. Most have failed. Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favorite dish and a story to tell. Discover them here. Ditch the imposters, eat like a true Mexican.

Aperitivos, tacos, tortas, tamales y postres

Comida mexicana

Celebrate the sunshine and master the art of cooking outside with delicious fire-based recipes for novices and grill masters alike. There's no denying that grilling food is almost an art form, but with Sizzle at your side, it couldn't be easier to take the most straightforward BBQ recipes to the next level. Prefer your chicken sticky, your burgers loaded and your peppers stuffed? Sizzle will gastro your grill, transforming meat, seafood and veggie options into world-class outdoor food with delicious flavour combinations and sides fit for an al fresco feast. Whether you're a spice merchant, veggie fan or all about the meat - sear, char and flame your way through 80 epic recipes, from weekday dinners to full-on cookouts that will transform outdoor cooking and get you grilling like a pro! Includes essential information on: Types of BBQ Grilling vs Smoking Setting up Essential kit Fuel &amp; Wood Types Recipes sections: Drinks to Share Chicken Beef Pork Lamb Fish Veggie

80 Fired-Up Grill and BBQ Recipes for Delicious Flame-Cooked Food

Sizzle

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

Unlock the Secrets of Flavorful Cooking

The Science of Flavor

Make It Plant-Based! Cookbooks

"Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Indian shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes like Chile "Cheese" Lentil Pancakes or Tofu Tikka, fluffy Onion-Stuffed Flatbread, and hot, comforting Oat Milk Chai. The book includes breakfast, chai, snacks, mains, curries, breads, and desserts to suit every taste and occasion from Rasam Cabbage Rolls to Roasted Strawberry-Almond Milk Rice Pudding. Part of an exciting series including Make It Plant-Based! Filipino, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!"--

50+ Recipes for Vegan Curries, Chaat, Breakfasts, Breads, and Sweets

Make It Plant-Based! Indian

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students &amp; professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations &amp; costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing. The Ninth edition includes: <ul> <li>Expanded ethnic foods, gluten-free options, and specialty ingredients</li> <li>Detailed conversion tables and product yield metrics</li> <li>Visual aids for math equations and digital sheets for easy reference</li> </ul> The Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

The Book of Yields

This book is a celebration of chai, the healthy Ayurvedic drink that is not only woven into the fabric of life in India, but now rapidly growing in popularity and enjoyed across the world. The Book of Chai&nbsp;presents 65 delicious recipes for chai, including recipes using chai and dishes to accompany chai. As well as explaining the health benefits and different techniques for making chai, this book contains chais for different seasons, times of day and moods. There are chais to wake you up, chais to soothe you after a stressful day and chais to help you sleep. The Book of Chai&nbsp;also explores the fascinating history of the beverage and its role in Indian life and culture. Evocative 'chai stories' woven throughout bring to life the importance of this drink and the way it oils the wheels of Indian society

History, stories and more than 60 recipes

The Book of Chai

The Boston Chef's Table brings recipes from the best chefs in the Boston area right to your kitchen. These contemporary recipes represent the very best Boston has to offer from Ravioli with Roasted Peaches and Pistachio Pesto to the classic Hot New England Lobster Roll to Boston Cream Pie. With more than 50 recipes, gorgeous color photos, and sidebars dedicated to the city's culinary history and ethnic food enclaves, The Boston Chef's Table is your go-to kitchen companion.

New York Times Cooking Page-A-Day® Calendar 2026

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