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Kadri S: The Diaspora Spice Co. Cookbook

The Diaspora Spice Co. Cookbook

Seasonal Home Cooking from South Asia's Best Spice Farms

"The first cookbook from Tyler and Ashley Wells, the husband-and-wife duo responsible for All Time, Los Angeles' bustling, sought-after restaurant, that highlights the simple, delicious food that attracts guests from all over, alongside their intimate, hilarious, and tender stories"--

Recipes, Stories, and Cooking Advice from a Neighborhood Restaurant

The Cook Book of All Time

"From the covetable cookware brand Our Place (makers of the super-popular Always Pan), more than 100 dinner party-worthy recipes menus that celebrate culture and community"--

Recipes for Gathering

Dinner at Our Place

From beloved James Beard Award–winning and&nbsp;New York Times bestselling author&nbsp;Dorie Greenspan—a vibrantly illustrated collection of recipes for simple yet most-memorable cakesOver the years, Dorie has created thousands of excellent recipes. And out of all of them, the ones she always comes back to are the simplest cakes. Some may have a dusting of powdered sugar or a drizzle of icing, but most of them are straight-from-the-oven cakes that are great as-is. They’re cakes that you probably already have all the ingredients for in your pantry. They’re the kinds of cakes you can whip up, put out and know that anyone with a hankering can come by and cut a sliver or a hunk. Any time.With evocative writing, expert advice, and gorgeous illustrations by Nancy Pappas, Dorie’s Anytime Cakes celebrates the simple—but still exciting and special—with more than 100 recipes for easy-to-make, easy-to-love cakes.There are recipes for all kinds of cakes, including loaves and rounds, muffins, crumbles, and Bundts—even savory cakes—plus frostings, fillings, and other flourishes:<ul><li>BFF Brownie Cake</li><li>Morning, Noon, and Night Thanksgiving Cake</li><li>Cafuné Corn Cake</li><li>Simplest, Plainest, Most Old-Fashion—Also Best Tasting—Marble Cake</li><li>Buttermilk Plum Cake</li><li>Faux-caccia Squares</li><li>Miso-Cheddar Scone Cake</li><li>Feta, Sumac, and Za’atar Loaf</li><li>The Devil’s Chocolate Cake</li></ul>You’ll also find “Playing Around” suggestions throughout—Dorie’s inspirations for making each recipe to your own taste and right for all occasions. Flavor your sugar with citrus or tea for a special touch, spice your cake up with hot honey, or transform your plain cake into an impressive, layered party cake. Just like Dorie, you’ll return to baking these favorite cakes again and again.&nbsp;

Dorie’s Anytime Cakes

"Award-winning chefs and bestselling authors of the James Beard Award-winning Zahav, Michael Solomonov and Steven Cook invite you to cook the way they do at home, with 125 new recipes for simple and achievable meals"--

Cooking for Friends & Family

Zahav Home

"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." -Wall Street JournalAcclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It's an exchange that happens dozens, or hundreds, of times a night-the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago's Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible-they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work,&nbsp;The Dish&nbsp;will ensure that readers never look at any restaurant meal the same way again.&nbsp;"Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." -&nbsp;Publishers Weekly&nbsp;(starred review)

The Story of One Restaurant Meal, from Farm to Kitchen to Table

The Dish

An inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed.For so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones.Rosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In To Die For, Rosie collects 40 recipes she’s found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. Recipes include:<ul><li>Spritz Cookies</li><li>Homemade Fudge</li><li>Chicken Soup</li><li>French Silk Pie</li><li>Guava Cobbler</li></ul>…and more!Thoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one’s story and cherished dish with the world.

A Cookbook of Gravestone Recipes

To Die For

A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.

The Communion of Wine, Food, and Culture from Africa and Beyond

Wine Pairing for the People

New York Times BestsellerA delicious collection of classic, midwestern family recipes updated with modern spins and ingredients—from one of Instagram’s favorite farmers, Kaleb Wyse.When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn’t think many people would take notice or even care. After all, his way of life is simple, guided by the seasons—he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him.But it turns out that people from all over the country (and even the world) connected with Kaleb’s simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some—and are a breath of fresh air for others.In his debut cookbook, Kaleb shares his midwestern family recipes, updated for the way we eat today:<ul><li>Overnight French Toast Stick Casserole</li><li>Cornmeal Pancakes with Blackberry Sauce</li><li>Roasted Pork Tenderloin with Spiced Apricot Glaze</li><li>Caesar Roasted Brussels Sprouts</li><li>Roasted Zucchini, Dill, and Feta Dip</li><li>Honey Dijon Three Bean Salad</li><li>Rhubarb Custard Pie Bars</li></ul>From breakfasts and main courses to side dishes and desserts, the timeless food in this cookbook will appeal to every generation. Kaleb’s philosophy behind his recipes is simple: the dishes must be reminiscent of those prepared by his mom, grandmas, or even great-grandmas; the ingredients have to be readily available in his southeastern Iowa grocery stores (meaning that they’d be available for pretty much anyone else); and the end result needs to be no-nonsense and taste amazing.This delightful cookbook is a reminder that it’s ok to slow down and keep it simple in the kitchen—the result with Kaleb’s recipes will always be comforting, classic, and delicious.

Farmhouse Recipes from My Family to Yours

There’s Always Room at the Table

"Born in a small fishing village in Lebanon, Edy Massih grew up eating and cooking alongside his Teitas (grandmothers), Odette and Jacquo, who taught him the secrets to preparing delicious Lebanese food, including how to roll labneh balls and bind homemade kibbeh by hand. When Edy moved to the United States with his family at age ten, cooking soon became his solace, and from eighteen onward, Edy steadily built his career as a chef and caterer, specializing in these dishes and many others from his native land.Then Covid-19 struck, and Edy's dreams, like those of many other culinary professionals, were nearly derailed by the pandemic. But when his adopted Teita Maria decided to retire ownership of her beloved neighborhood deli, Edy knew what he had to do. In only a few short months, the new sign, Edy's Grocer, went up, and the Lemony Corner of Brooklyn was born"--

A Celebration of Lebanese Flavors & Culture from Edy's Grocer

Keep It Zesty

In connection with the PBS docuseries&nbsp;Hope in the Water&nbsp;by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability),&nbsp;a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes. Featuring a foreword from Shailene Woodley.

Delicious Seafood Recipes for a Sustainable Future

The Blue Food Cookbook

I'm Pioneer Woman. And I love to cook.Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself. The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)I hope you enjoy, devour, and love this book. I sure did love making it for you.

The Pioneer Woman Cooks—Food from My Frontier

"Indulge in 100 ... no-bake desserts from the iconic New York bakery. Explore classic treats like banana pudding; icebox cakes, pies, and cheesecakes; as well as all-new icebox sweets from Magnolia Bakery's Chief Baking Officer Bobbie Lloyd"--

A Complete Guide for the Home Baker, Volume 2

The Magnolia Bakery Handbook of Icebox Desserts

The Diaspora Spice Co. Cookbook

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