Cookery Books

Book SynopsisThe first plant-based recipe box company in the UK, Grubby is dedicated to delivering fresh, nutritious meals nationwide. Grubby has served up more than 2 million meals, helping thousands discover the ease and joy of vegan cooking at home. With a commitment to sustainability, flavour and quality, Grubby is proud to be the UK's top-rated plant-based recipe kit service.Grubby believes in making plant-based eating simple, fun and accessible to all, whether you're vegan, plant-curious or simply looking to add more vegetables to your diet. Each meal delivered and every recipe reflects Grubby's passion for creating food that's not only delicious but also better for the planet.

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Book Synopsis“Everything I made from the book . . . was surprisingly easy and just as delicious as what I’ve eaten at the restaurants.” —New York Times Book Review From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

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Book SynopsisAn intimate collection of more than 175 of the finest Vietnamese recipes.When author Andrea Nguyen''s family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, Into the Vietnamese Kitchen, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

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Book SynopsisTips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque Packed with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide''s precision temperature control to cook moist, flavorful meats every time. Then it goes further. Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book''s 50 recipes cover everything from backyard classics to gourmet creations, including:-Barbecue Beef Brisket-Cedar-Plank Chicken Breast-Carne Asada Tacos-Mediterranean Lamb Kebabs-Turkey Skillet Stew-Seared Wasabi Ginger Crusted Tuna-Santa Maria Tri-Tip

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Book SynopsisPart cookbook and part memoir, Southern Appalachian Farm Cooking blends staples of farm-fresh, Appalachian cuisine with stories of life on a large farm in East Tennessee, where homemade biscuits and harvest vegetables were the fruits of hard work and meager earnings. Robert G. Netherland begins with the family farm: a sprawling sixty acres of fertile, rolling hills located in the small town of Surgoinsville, Tennessee, situated between bends in the Holston River. From there, Netherland guides the reader through threshing wheat, churning butter, sharecroppers and country doctors, hunting and hog killing, and all the while sharing updated versions of his family’s recipes for authentic farm-to-table food.From biscuits to cornbread, freshly shelled beans to red-ripe tomatoes, and savory meats to the sweetest cherry pies, Southern Appalachian Farm Cooking provides the home cook with recipes and historical asides to turn any trip to the farmer’s market into a delicious family affair. In sharing his experiences, Netherland reminds us of a time when prepackaged and plastic-wrapped food didn’t line our counters and fill our cabinets, but in its place were baskets of seasonal fruit, canned vegetables, fresh baked breads, and hot-from-the-oven cobblers. Southern Appalachian Farm Cooking is more than just a nostalgic memoir of farming and food, it’s also filled with healthy, simple, everyday eats for the modern cook.Trade ReviewIn Southern Appalachian Farm Cooking, a sixth-generation highlander writes from the heart and captures not only the food and culture of southern Appalachia but also the strength and leadership of highly acclaimed women. With its country biscuits, pear butter, and leather britches, Appalachia enjoys an amazing food tradition that is distinct from that of the wider South."" Mark Sohn, author of Appalachian Home Cooking: History, Culture, and Recipes; ""Robert Netherland has brought readers and cooks a book rooted in strong family ties and authentic Appalachian farm food. Traditions arise from what we eat and how we prepare it, and the Netherland traditions weave a delicious tale of farming, family, and foodways spanning the generations."" - Chef Walter Lambert, author of Kinfolks and Custard Pie

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Book SynopsisUntil its reissue in 1988 with the help of renowned southern culture scholar John Egerton, Dishes and Beverages of the Old South lingered as a rare text on southern foodways. Now, in its third edition, and with a new foreword by Sheri Castle, this pathfinding cookbook – one of the first to be written in a narrative style – is available to a new generation of southern foodies and amateur chefs. McCulloch-Williams not only provides recipes for the modern cook, but she expounds upon the importance of quality ingredients, muses on memories brought back by a good meal, and deftly recognizes that comfort goes hand in hand with southern eats. Castle navigates the third edition of Dishes and Beverages of the Old South with a clear vision of McCulloch-Williams and her southern opus, and readers and cooks alike will be invigorated by the republication of this classic work.

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Book SynopsisA delicious tour of America’s favorite treats, cookies, and candies from the beloved author of the bestselling Cake Mix Doctor series and American Cake IACP AWARD FINALIST • “Every recipe comes with a story as delicious as the small bite it describes. And best of all, every small bite begs to be baked.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Cookies Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.

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Book SynopsisRecipes for Redemption: A Companion Cookbook for A Cup of Redemption provides the promised French recipes culled from the pages, the times, and the regional influences found in the historical novel A Cup of Redemption. Told through the voices of the three main characters―Marcelle, Sophie and Kate―the recipes are carefully taught in the way these women learned them: at the knees of their mothers or grandmothers. Whether “cuisine pauvre” (peasant cooking), “war food” from WWII, American fare, or simply a family favorite, each recipe is carefully described and footnoted with interesting, often amusing culinary notes. Flavored with witty repartee and slathered with common sense, this cookbook is filled with heart, soul, humor, and delectable delight.Trade Review“A pastiche of excerpts from Bumpus’s own experiences traveling through France and recipes and advice adapted from some of her favorite French cookbooks . . . An interesting survey of traditional regional French cooking.” —Kirkus Reviews “Recipes for Redemption is author Carole Bumpus’s cookbook companion to her novel A Cup of Redemption. They say, 'Give the people what they want.' Bumpus has done so, supplying the recipes to the mouthwatering dishes that take center stage in her cross-France family drama.” —San Francisco Book Review

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