Cookery Books

Book SynopsisJAMES BEARD AWARD WINNER IACP Cookbook Award finalistIn the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith—pioneer of regenerative ocean agriculture—introduces the world to a groundbreaking solution to the global climate crisis.   A genre-defining “climate memoir,” Eat Like a Fish interweaves Smith’s own life—from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement—with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and—by creating new jobs up and down the coasts—putting working class Americans back to work.

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Book Synopsis**New York Times Bestseller**From Erin French, owner of the critically acclaimed The Lost Kitchen, a TIME world dining destination, a life-affirming memoir about survival, renewal, and finding a community to lift her upLong before The Lost Kitchen became a world dining destination with every seating filled the day the reservation book opens each spring, Erin French was a girl roaming barefoot on a 25-acre farm, a teenager falling in love with food while working the line at her dad's diner and a young woman finding her calling as a professional chef at her tiny restaurant tucked into a 19th century mill. This singular memoira classic American storyinvites readers to Erin''s corner of her beloved Maine to share the real person behind the girl from Freedom fairytale, and the not-so-picture-perfect struggles that have taken every ounce of her strength to overcome, and that make Erin's life triumphant. In Finding Freedom, Erin

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Book SynopsisCrazy-busy with hungry people in your house? Learn how to simplify mealtimes without losing your cool. Plan, cook, and assemble satisfying meals with guidance from award-winning Simplified founder Emily Ley.Whether you love cooking, hate it, or it depends on the moment, it''s likely the people in your house need to eat. Every. Day. Emily, entrepreneur and mom of three, has written the book that she always needed: an easy guide to getting food on the table without sacrificing your to-do list, your relationships, or your sanity.The ideas and recipes in The Simplified Cookbook will help your life and your kitchen run more smoothly while satisfying even the heartiest—and pickiest—of appetites. A tasty guide for novice and experienced cooks alike, The Simplified Cookbook includes: Easy-to-use sections for breakfast, lunch, dinner, and dessert, along with a few bonus recipes for those times you''re feeling fancy<

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Book SynopsisFounders of the Baker Creek Heirloom Seed Company present delicious, healthy vegetarian recipes from across the world.

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Book SynopsisRufus Estes'' Good Things to Eat is the fascinating and historically significant cookbook by African-American chef Rufus Estes. Born into slavery in 1857, Estes began working as an attendant, then chef, in private railroad cars before honing his skills and eventually cooking for corporate executives and American presidents. Published in 1911, Good Thing to Eat is one of the first cookbooks by an African-American and is an illuminating glimpse into the African-American experience, as well as the culinary tastes of the wealthy a century ago. Part autobiography and part cooking guide, Estes begins by recounting his remarkable life before sharing the secrets to some of his most delicious and requested recipes. Presented in a conversational style, Estes describes in easy-to-follow terms how to make many dishes that are rarely seen in modern kitchens, such as chestnut stuffing with truffles and beef tongue, as well as simpler and more recognizable fare, such as gumbo, roast beef, and glaz

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Book SynopsisFirst published in 1747, The Art of Cookery by English author Hannah Glasse is one of the most popular cookbooks of the 18th century. Glasse''s classic guide to cooking English-style food was reissued in over forty updated editions for more than a century after it was first written and was popular in the American colonies before and after the American Revolution. The cook book famously introduced English and American households to new and modern recipes for jelly, trifle, and curry and included exotic spices such as nutmeg, cinnamon, and cocoa into popular and widely made dishes. The book''s appeal was largely due to its easy-to-follow and accessible style so that even those with little training or experience could make the recipes. Glasse''s cookbook was owned and used in the homes of many famous Americans, including Thomas Jefferson, Benjamin Franklin, and George Washington. The Art of Cookery established the standards for what is now recognized as traditional English cooking and

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