Martha Rose Shulman Boeken

"The definitive book on Korean cuisine by "YouTube's Korean Julia Child" and the author of Maangchi's Real Korean Cooking." --

Featuring a collection of favorite recipes from a renowned food columnist, this book emphasizes the art of utilizing seasonal produce alongside pantry staples. It focuses on creating easy and nutritious meals that can be prepared throughout the week, making healthy cooking accessible and enjoyable for everyone. With practical tips and flavorful dishes, readers will discover how to enhance their everyday meals effortlessly.

A diverse, very popular vegetarian cookbook,  revised and updated to offer an even wider variety of  meatless fare, with a special chapter of fish  recipes."An outstanding collection of healthy,  delicious, inexpensive vegetarian meals." --   Gannett Newspapers

The book introduces a flexible approach to vegetarian cooking through master recipes that serve as templates for various dishes, such as frittatas, stir-fries, and soups. Readers can easily adapt these templates by swapping ingredients based on seasonal availability and personal preferences. This method empowers busy families and individuals to create delicious, healthy plant-based meals effortlessly, ensuring that anyone can enjoy satisfying vegetarian dinners without stress.

From twenty-five of Spain's and the US's leading chefs, from Manolo de la Osa to Norman van Aken, Spain and the World Table presents 125 accessible recipes from the CIA's "Worlds of Flavor" International Conference and Festival.

Focusing on the versatility of spiralizers, this book offers a fresh take on healthy cooking by transforming traditional pasta dishes into lighter alternatives using vegetable noodles. It features 75 enticing recipes that cater to both meat-eaters and vegetarians, with around 30 percent being vegan. Drawing inspiration from Mediterranean, Asian, and Latin cuisines, dishes range from warming soups to hearty bowls and seasonal favorites. Each recipe is accompanied by a full-color photo, along with practical tips for using spiralizers and storing vegetable noodles.

JAMES BEARD AWARD WINNER • Experience the magic of French baking and elevate your pastry skills to new heights with this invaluable guide from the award-winning pastry chef and co-founder of the renowned French Pastry School. What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. By teaching you how to make everything from pâte à choux to pastry cream, award-winning pastry chef Jacquy Pfeiffer builds on the basics, explaining the science behind the ingredients, how they interact with one another, and what your hands have to do to transform them into pastry. Indulge in exquisite sweet recipes as well as traditional Alsatian savory treats, including, such as: • Brioche • Napoléons / Mille-Feuilles • Cream Puffs • Elephant ears / Palmiers • Beignets • Pretzels • Kougelhof • Tarte Flambée • Warm Alsatian Meat Pie Full of gorgeous photography and Pfeiffer’s accompanying illustrations, The Art of French Pastry is a master class in pastry from a master teacher.