From fresh made bread and decadent soups to mouthwatering main dishes and easy-to-make cocktails, this menu of delicious cookbooks will help you serve up an unforgettable full-course meal this holiday season.
Bread for the Table:
Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry by Marc Vetri, Claire Kopp McWilliams, and David Joachim
From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes.
The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven.
Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying bread in dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Getting Started with Sourdough: From Flour to Levain to One Great Loaf by Chad Robertson and Jennifer Latham; Read by the Authors
Learn the basics of wild yeast bread baking in a mini master class from Chad Robertson, world-renowned inventor of Tartine bread, and Tartine head baker Jennifer Latham.
If you’ve always been intrigued by the idea of baking beautiful, post-worthy loaves of bread from your own sourdough starter but have found the process confusing or intimidating, this is your easy entry into producing incredible loaves at home. Chad Robertson and Jennifer Latham have taught legions of professional bakers to bake bread with a deeply flavorful crust and a custardy crumb. Now they’ve simplified those lessons to talk you through their process. In just a few hours of listening, you’ll learn how and why natural yeast makes the most delicious, healthy, and versatile bread, what to know about flour (and the farmers and millers who produce it), how to establish and tend to your starter, and how to use your starter to reliably bake a spectacular rustic loaf at home from just four ingredients: natural leaven, flour, water, and salt.
Available in Audio.
Listen to a Clip from the Audiobook.
Living Bread: Tradition and Innovation in Artisan Bread Making by Daniel Leader
A delicious cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.
At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone’s headquarters in the Catskills to learn Dan’s signature techniques and baking philosophy.
But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change—from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Soups:
Soupology: The Art of Soup from Six Simple Broths by Drew Smith
Easy to follow, this book is a master class on how to use six “mother broths” to create more than sixty delicious, zero-waste soups that can be nutritious full meals or accompaniments to larger celebrations.
From making simple broths to crafting superlative, showstopping soups, Drew Smith showcases how soups are really the perfect way to cook for the twenty-first century. A well-made soup is a sublime culinary creation—simultaneously well balanced, delicious, nourishing, and deeply comforting. Not only are soups good for the body, but they are also good for the planet—cooking soup enables the home cook to reduce food waste to almost zero.
Smith demonstrates how to build different variations of soups from six basic “mother broths”: vegetable, poultry, meat, fish, shellfish, and kombu.
Ultimately, the key to making a beautiful soup is knowing how to match the base broth to other ingredients, but the beauty of soup is that almost any pairing of ingredients can yield satisfying results. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create an almost infinite number of soups.
Available in Hardcover.
Entrees:
Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner by Cathy Erway
A cookbook of 50 recipes that combines everyone’s favorite protein with the ease of cooking all on one pan, from a James Beard Award–winning food writer and TASTE contributor.
Sheet Pan Chicken is a fresh, modern approach to cooking dinner all on one pan. These aren’t ordinary protein and potatoes dishes—they’re internationally-inspired recipes for roasting whole chickens, chicken breasts, legs, thighs, and wings but also chicken meatballs and chicken skewers. With Coriander-Crusted Chicken with Crispy Chickpeas and Pomegranate, Thai Yellow Curry Chicken Thighs with Cucumber Relish, Chicken Katsu with Plum Sauce, and much more, you’ll elevate your dinner game with new flavors and techniques while enjoying the ease of one-pan cooking.
James Beard Award–winning writer Cathy Erway covers the globe with her ingenious recipes and also those contributed by chefs Melissa Clark, Jenn de la Vega, Von Diaz, Pati Jinich, Yewande Komolafe, Preeti Mistry, Leela Punyaratabandhu, and Louisa Shafia. Also included are recipes for delectable sides, salads, and sauces to round out these mouthwatering and winning chicken dinners.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Chi Spacca: A New Approach to American Cooking by Nancy Silverton
From the James Beard Award-winning star of Netflix’s Chef’s Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant.
In her tenth cookbook, Nancy Silverton (“Queen of L.A.’s restaurant scene”—Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a “meat speakeasy” by Food & Wine), Silverton, and Chi Spacca’s executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton’s own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Old World Italian: Recipes and Secrets from Our Travels in Italy by Mimi Thorisson
Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country’s devoted producers and rich food heritage.
Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.
Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You’ll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Choose Your Sides:
The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You’ll Ever Need Edited by America’s Test Kitchen
A roadmap to help home cooks round out and enhance any meal, for any occasion with 1001 recipes for every type of side dish imaginable.
Every cook struggles over making side dishes, from choosing what goes best with the main course to getting stuck in a rut making the same tired green beans and rice. But this destined-to-be-dog-ear’d compendium of side dishes changes all that; more thorough than any other cookbook, our first complete compilation of side dishes offers 1,001 perfect recipes for tonight and every night, whether you only have a few minutes or need your next dinner-party go-to.
Chapters are organized by type of side dish to help you find just what you’re looking for. For weeknight inspiration, Basics You Can Count On offers quick-and-easy recipes like Skillet-Roasted Brussels Sprouts you can make in just 10 minutes. Having company? Choose elegant sides from Dinner Party Winners, like a stunning Pommes Anna or Pearl Couscous with Caramelized Fennel and Spinach. Tasked with bringing a side to a potluck? Potluck Favorites offers recipes that everyone will ask for, like Chopped Caprese Salad. Reimagining your holiday table? The Holiday chapter mixes reliable standbys like Creamy Mashed Potatoes and Classic Bread Stuffing, with fresh, seasonal dishes, like Farro Salad with Butternut Squash and Radicchio and Garlic-Scented Mashed Sweet Potatoes with Coconut Milk and Cilantro. A Bread Basket chapter is included as are creative sauces and toppings for taking things up a notch.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Save Room for Dessert:
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home by Melissa Weller
From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master.
Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement.
In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious–and impossibly beautiful–baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)–as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Click to Watch the Book Trailer.
Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi
Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.
In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.
With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.
Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
The Drink Menu:
Fizz: 80 Joyful Cocktails and Mocktails for Every Occasion by Olly Smith
Add a little sparkle to any occasion with 80 seriously simple cocktail and mocktail recipes for any occasion, united by their unique and exciting use of fizzy mixers.
Bubbles are shortcuts to joyful moments. Whether the fizz comes from Champagne, cava, cider, beer, soda, or kombucha, a sparkling drink signals celebration and instantly turns any meal or get-together into a special one. Fizz is the ultimate guide to introducing more liveliness into your cocktail repertoire and bringing the most casual fête to the next level of celebration—with minimal effort.
Organized by occasion and purpose (Bubbles after work? Crowd-worthy batches for the holiday? Bringing your drinks to a summer picnic?), the drinks in Fizz are as gorgeous as they are simple, with plenty of booze-free bubbly alongside the classics to suit all tastes. Spritzes, negronis, and sangria abound, while those looking to expand their drinks horizons will delight in choices like Spiced Rhubarb Tonic and booze-free Ginger Kombucha. Fizz has a breezy mocktail or a potent punch for everyone, making it easy to turn any day into a celebration.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Delish Ultimate Cocktails: Why Limit Happy to an Hour? by Joanna Saltz; Edited by Delish
100+ insanely great cocktail recipes for every occasion including margaritas, mimosas, martinis and more, each with a fresh and fun twist. Plus, super-creative boozy sweets!
Delish Ultimate Cocktails provides everything you need to make amazing drinks at home . . . and then some. Each of the 100+ easy and fun recipes dreamt up by the editors of Delish is an excuse to throw a party. These cocktail recipes will shake things up and elevate your entertaining game with best-ever versions of the classics plus inventive new ideas for Jell-O shots and boozy sweets like Banana Pudding Shots and Pina Colada Truffles. There’s even an assortment of mocktails including Apple Cider Slushies and Cranberry Basil Sansgria. Recipes include Strawberry Frosé, Dole Whip Margaritas, Taco Bloody Marys, Flamin’ Hot Cheetos Bloody Mary, Apple Cider Mimosas, Creamsicle Punch, Negroni Jell-O Shots, Oreo Jell-O Shots, Moscow Mule Pops and many more!
Available in Hardcover and eBook Editions.
Want a Sip? Try the Delish Ultimate Cocktails FREE 9-Recipe Sampler!
Click to Read an Excerpt.
Good Drinks: Alcohol Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge
A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee.
Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.”
With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.
Available in Hardcover and eBook Editions.
Click to Read an Excerpt.
Big Macs & Burgundy: Wine Pairings for the Real World by Vanessa Price and Adam Laukhuf; Read by Vanessa Price
Essential wine pairings for everything from popcorn to veggie burgers to General Tso’s Chicken, based on the wildly popular Grub Street column
Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way.
Available in Audio and Includes a PDF Wine Guide.
Listen to a Clip from the Audiobook.
