Best Caribbean & West Indian Cooking & Wine
In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”. —Hugh Acheson, chef and author of A New Turn in the South “ Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. He inspires us to celebrate and explore.”. —Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa “If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”. —Isa Chandra Moskowitz, author of Veganomicon and Isa Does It “In this beautiful, casual collection of recipes from across the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.
Reviews
Find Best Price at Amazon"In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes."
"I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees."
"I'll roll up my sleeves again some day and really give some of the recipes a go."
"bought as a gift...it was well received."
"Purchased for a friend and she LOVED it!"
"Wonderful book , The most beautiful cookbook i ever bought ."
"New look at food and very creative."
"Now this cookbook is very useful and has recipes I love!"
From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.
Reviews
Find Best Price at Amazon"Pro- A lot of mexican history ralated to dish."
"great reciped, have tried a few and love the book."
"Easy to follow recipes and appears authentic."
"Truly authentic recipes with detailed directions plus Notes on Techniques."
"This book is a great book about Mexican foods, where they came from, how they have changed in the U.S. etc."
"I've been cooking from Bayless cookbooks for years."
"The Searchable Terms page includes recipes and the page number but the "Go To" function only uses location references, not page number."
"Where the recipes would reference a page number, and a proper e-book would have a link, there is nothing. Look in the index, find the proper recipe for the ingredient, then try to find your way back to the recipe you're preparing."
Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). Carmen Aboy Valldejuli, n�e Aboy Ferrer, was a member of one of Puerto Rico's most distinguished families.
Reviews
Find Best Price at Amazon"I love this book, I learned how to cook from my mother.....but there were many recipes she made on weekends and holidays when she was home and had the time to cook, those recipes I didn't have so for me this was the best find ever!!!"
"I gave away as gift to a beloved relative who also enjoys cooking."
"I purchased this cook book when it first, came out."
"I bought this as a gift for someone."
"It doesnt get much better than this for Puerto Rican cooking."
"I grew up with my mother owning this book and it's just really great to have my own and to have it in my home now."
"This was my mom's go to book."
Best Cajun & Creole Cooking
Everyone needs a general use cookbook that covers all different types of foods and this is the Instant Pot version of such book.
Reviews
Find Best Price at Amazon"So the problem is not that there are too few good recipes, but that there are too many good recipes."
"In Instant Pot, soups are prepared quickly and retain all their flavors and saturation."
"I DO love my Instant Pot."
"I don't have to run to the store right away because I have a luxury ingredient that has to be in the recipe."
"She goes into much detail and explains a lot of the functions of your Instant Pot."
"This is great for the huge families who are on the go, its quick and easy, it doesn't require much checking on."
"This cookbook gives so many ideas that are good, easy and good for you!"
"Has a lot of good recipes."
Best Canadian Cooking, Food & Wine
Discover 250 Keto Recipe for Instant Pot Recipes for breakfast, dinner, lunch, snacks, desserts Save you time, money and energy: all recipes are easy to cook Improve your health: all recipes are healthy and well balanced Increase your happiness: happiness and food are highly connected.
Reviews
Find Best Price at Amazon"I would recommend this cookbook (Informational guide) to anyone who is hoping to eat better, feel better and look healthier."
"This book deals with all sorts of recipes for pot cooking."
"That’s by far the best book on instant pot cooking I now have, out of the five I recently purchased."
"Simple, easy to follow recipes with ingredients you have on your shelf or pantry."
"I love this book!"
"Not only are the recipes amazingly easy and delicious, the other half of the book is packed with information on how the diet works, tricks and tips for fitting it into your every day life, and lots of encouragement from someone who has been there, done that when it comes to food addiction."
"I thought that the recipes we're good and do able but why switch sweeteners from solid to liquid?"
"SOOO many interesting options and simple recipes and they need only a few simple ingredients!"
Best European Cooking, Food & Wine
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).
Reviews
Find Best Price at Amazon"This cookbook is approachable and the recipes are actually something you will make...and then make again. ****Edit****I would just like to say, that one of the reasons, I think, that this is so doable for a Middle Eastern cookbook, is these are the recipes that regular people make."
"This cookbook offers both; the recipes work (I should note I have the UK edition without US conversions)--many of the techniques are new to me and they work well--and the flavors are amazing. The first recipes I made from this book were the roasted cauliflower salad with celery, hazelnuts and pomegranate and the sofrito chicken. I am adding this cookbook to my top 10 list because a) it's a beautiful, well-written book, b) the recipes work very well when followed to the letter, but there's lots of room for improvisation, c) the flavor and texture combinations are complex, subtle and well-balanced, and d) the dishes are delicious."
"The recipes are well described so you can successfully create a great diverse table full of beautiful plated food."
"This is a wonderful cookbook to read - lots of content, stories, reminiscences, with pictures that are worth a thousand words, all in addition to some great recipes."
"Such a wonderful cookbook!"
"Some of these recipes were more beautiful on the pages of this book than in reality...some odd preparations but a good creative source for cooks looking to expand their usual fare."
"I thought my mom had plenty of cookbooks already."
"This book is a classic."
Best Latin American Cooking, Food & Wine
“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. Francis Mallmann is the reigning star of food television in the Spanish-speaking world, and the most famous and popular chef in South America.
Reviews
Find Best Price at Amazon"I want to eat every page in this book."
"His rustic and unfussy, but uncompromising and deeply considered, approach to live-fire cooking shows that grilling can be sophisticated and gourmet, and I've fallen in love, as he has, with the bittersweet, rich flavors of food charred over live fire. He elaborates on the incredibly strong foundation established in Seven Fires, incorporating the regional ingredients and influences of the locations he visits throughout the book while making the approach a bit more practical. Mallmann explicitly rejects elaborate grills and excessively fussy prep and technique here - the whole message is to resist the urge to overthink and overdo, and simply to get outside in beautiful surroundings and cook good food over fire. Some may feel that this is a compromise, but I think it's more a nod to the reality that a towering hardwood bonfire is not an everyday undertaking - whether you're a revered Argentine asador or a tired new dad making dinner after work - and that the perfect is often the enemy of the good. It's a little bit disappointing not to see recipes for lamb on iron crosses and salmon cooked in the infiernillo (a double-decker bonfire that forms the oven from hell) - simply because those approaches are so heroic and awesome."
"Did Mallmann meet my expectations?"
"Beautiful photography and easy to follow recipes."
"We cook a lot over our outdoor fire pit and when we go camping."
"The illustrations are inspiring."
"Beautiful photos and stories."
Best Native American Cooking, Food & Wine
In his breakout book, The Sioux Chef’s Indigenous Kitchen , Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years.
Reviews
Find Best Price at Amazon"I recently cooked a whole dinner, from the book and everyone (including my kids) ate every bite and we had in depth conversations about Native American history and how life was like before the Europeans arrived."
"It would take some dedication and access to ingredients to make some of the actual recipes, but it's definitely one of the most exciting cookbooks (and the only non-digital) that I have bought in the past few years."
"Great text, excellent recipes."
"A great resource full of both functional instructions and detailed explanations to provide additional cultural context to a given ingredient or preparation method."
"Some of the most interesting dishes and so yummy!"
"Tasty recipes and good information."
"This was a gift and it has been well received on its content."
"I love the book, and it arrived on time!"
Best African Cooking, Food & Wine
In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”. —Hugh Acheson, chef and author of A New Turn in the South “ Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. He inspires us to celebrate and explore.”. —Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa “If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”. —Isa Chandra Moskowitz, author of Veganomicon and Isa Does It “In this beautiful, casual collection of recipes from across the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.
Reviews
Find Best Price at Amazon"In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes."
"I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees."
"I'll roll up my sleeves again some day and really give some of the recipes a go."
"bought as a gift...it was well received."
"Purchased for a friend and she LOVED it!"
"Wonderful book , The most beautiful cookbook i ever bought ."
"New look at food and very creative."
"Now this cookbook is very useful and has recipes I love!"
Best Mexican Cooking, Food & Wine
Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga — (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga (you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (a Mexican party in a bowl), which she served on her wedding day.Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies. (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.
Reviews
Find Best Price at Amazon"I preordered this book the day Amazon offered it, expecting a collection of recipes from Pati's PBS programs. There are about 60 green-highlighted sidebars, most of which describe a Mexican ingredient and how it is prepared and enjoyed: tamarind, corn versus flour tortillas, several varieties of chiles, hibiscus flowers, cinnamon, and buying avocados. The recipes are flexible and you can substitute pork for beef or adjust the chiles and other flavors to taste. One tip: It's efficient to prepare meals from the book over consecutive nights so you can re-purpose the food as Pati does -- salsas, beans, meats, tortillas. If you want to cook Mexican for your family, order this book and buy an avocado and a few chiles."
"Very easy to follow delicious Mexican recipes with ingredients you can easily find in any super market in the US."
"She is great!"
"Can't wait to use these recipes."
"Love Pati and her book is great."
"great , simple recipes that taste great!"
Best International Cooking, Food & Wine
This impressive go-to kitchen resource also includes helpful tips for cooking success including: How to integrate the Mediterranean diet into your diet; “Why This Recipe Works” educational notes from our chefs on why a particular ingredient or technique worked best; Recipe variations for creative inspiration; Nutritional Information; Helpful conversion charts for both volume and weight; A detailed index to quickly find the recipe you’re looking for. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, Cook’s Country, and Cook’s Science are the work of over 60 passionate chefs based in Boston, Massachusetts who put ingredients, cookware, equipment and recipes through objective, rigorous testing to identify the very best.
Reviews
Find Best Price at Amazon"Second, this is much more than a book of recipes."
"It's helped us shift our eating habits away from meat, potatoes and pasta - although all three are included here - to healthier options."
"The table of contents in each section lists special indicators (little colored squares) after dishes which are either fast (45 minutes or less) or vegetarian. And then there are little "notes" inserted every few pages which go into a specific ingredient, what to look for, how it's used...things like sardines, pancetta, bay leaves...or else methods, like how to properly wash and dry a salad, or how to salt-soak beans. Many of the recipes also list further variations, such as pan roasted cauliflower...which then shows how to add capers and pine nuts, or spices and pistachios."
"It's a good cookbook, but if you're looking for manageable weeknight recipes and cook alone (no help in the kitchen) or work for a living, you may want to consider a different book...although I'm not sure what book that would be."
"I love to grill, love vegetables, grains and pasta, and this book will keep me busy for some time."
"Excelent book!"
"So far I have made the vegetable gratin, roasted artichokes, chicken kabobs, and a baked lemon fish potato dish. The potato lemon cod/hake dish was really good and it was very quick to make. The artichokes didn't come out as anticipated but this was also the first time I'd ever touched a fresh artichoke much less cooked one so I will take the blame on that."
Best Middle Eastern Cooking, Food & Wine
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet. The book’s leisurely pace picks up with the introduction of dishes, some familiar but many not, that include fattoush, latkes, mejadra, clear chicken soup with knaidlach, pan-fried mackerel with golden beetroot and orange salsa, and helbeh (fenugreek cake).
Reviews
Find Best Price at Amazon"This cookbook is approachable and the recipes are actually something you will make...and then make again. ****Edit****I would just like to say, that one of the reasons, I think, that this is so doable for a Middle Eastern cookbook, is these are the recipes that regular people make."
"We ended up getting it for my father in law for Christmas and I think he read the whole thing cover to cover on Christmas Day."
"This cookbook offers both; the recipes work (I should note I have the UK edition without US conversions)--many of the techniques are new to me and they work well--and the flavors are amazing. The first recipes I made from this book were the roasted cauliflower salad with celery, hazelnuts and pomegranate and the sofrito chicken. I am adding this cookbook to my top 10 list because a) it's a beautiful, well-written book, b) the recipes work very well when followed to the letter, but there's lots of room for improvisation, c) the flavor and texture combinations are complex, subtle and well-balanced, and d) the dishes are delicious."
"Bought this book for my sister's birthday and my husband had me order one for him to take to work."
"The recipes are well described so you can successfully create a great diverse table full of beautiful plated food."
"I have it both as a book and on Kindle -- I usually don't buy cookbooks like this one on Kindle because I love the real book -- but I knew I would want to show off some of these recipes when I am visiting family and friends so I have them portable, too."
"Such a wonderful cookbook!"
Best U.S. Regional Cooking, Food & Wine
How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. “[Kenji] approaches recipe development with monomaniacal zeal, then shares the delicious results with the infectious enthusiasm of the coolest teacher you had in high school.”. - The Globe and Mail.
Reviews
Find Best Price at Amazon""The Food Lab" by Lopez-Alt is a dense collection of science based tips, explanations, techniques, and recipes for the home cook. I really like the way this book has been laid out: - The introduction is a modest overview of the author and his background followed by some really helpful information on equipment (such as an explanation on techniques for holding knives, how heat transfers through metal for consideration in what type of pan to use, essential equipment to have in your kitchen, and how to store and organize your fridge and pantry). * Cooked Vegetables has a great range of side dishes such as Brussels sprouts, Mexican street corn salad, roasted cauliflower, mashed potatoes, glazed carrots, and quite a few more recipes. Recipes in this chapter include mac 'n' cheese, risotto, linguine with clams, lasagna, and spaghetti. - The front and back book covers insides have conversion tables to be opened or flipped to quickly as a reference."
"And this book is great, and beautiful, full of photos, his great sense of humor, and excellent instructions. I was just hoping to see more of that type of food, whereas this book is targeted towards beginners (not to say that experienced cooks can't get value out of this book, because it's full of great info) or more specifically, towards people who haven't been reading his column all this time. Though in the meanwhile, there are already recipes I've got bookmarked to try out, like his puttanesca, pot roast, oven fries, THAT MEATLOAF, not to mention his excellent egg salad, which I've previously made from the site…. I'm so glad to be able to pay Kenji back in some form for the years of free content on Serious Eats and I would recommend this book to anyone with an interest in cooking and improving their skills, in particular beginner cooks."
"Like most cookbooks today, it begins with a background of the author, who is an MIT grad turned culinary scientist. There are some things which go contrary to cooking norms (flip your steak often, and searing does not lock in juice), but there are explanations for the methods behinds the madness. Even if you never bother to make a recipe from this book verbatim, it will greatly increase your cooking skills from practical knowledge of physics, chemistry, taste, and technique."