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Cooking By Ingredient

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
A Great Guide to the Seafood Novice
A Great Guide to the Seafood Novice
Taming the Unknown: Cooking Wild Game
Taming the Unknown: Cooking Wild Game

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1938 Results
Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

“This is a difficult book to review for a cookbook site, because it is not a cookbook. If you are looking for recipes to cook meat, consult any of the many excellent cook books on the subject. This book, on the other hand, is a fascinating and intensely detailed exploration of the role of meat in responsible agriculture. My main concern about this book is that not enough people will read it, and...” --hwood

100% Positive Reviews
The Book Of Yogurt

The Book Of Yogurt

“Originally released in 1978, "The Book of Yogurt: An International Collection of Recipes" by Sonia Uvezian was just recently re-released to entice a whole new generation to look beyond the breakfast table and see yogurt as a vital ingredient that can be used a whole range of dishes and in many different ways.   In the 35 years since it was first released, Americans have connected with...” --Pete

100% Positive Reviews
Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes--gathered from Aliza Green's travels throughout the world as well as from famous chefs and restaurants--are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an...

Beans: A History

Beans: A History

Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so...

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's...

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pts

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pts

The newcomer's guide to an old culinary practice revisited for the '90s The ancient art of charcuterie (from the French for "cooked meat") once referred only to pork preparations, but today it is used to describe products that are made with all kinds of meat, fish and game. Written by a master chef and his protégé, this is the student, amateur or veteran...

Potatoes (Favorite Recipes)

Potatoes (Favorite Recipes)

It's no surprise that potatoes are one of the most widely eaten foods in the world. In addition to being delicious, potatoes are fantastically healthy. In fact, the potato is a near-perfect food. Did you know that the US Department of Agriculture has stated that "a diet of whole milk and potatoes would supply almost all of the food elements necessary for the maintenance of the...

Mushrooms

Mushrooms

Now cooks can learn how to use mushrooms in more than 125 delicious recipes for appetizers, soups, salads, side dishes, main dishes, and sauces. Mushrooms reveals the best ways to use both wild and cultivated mushrooms, and what cooks need to know about the various choices now becoming available in supermarkets.

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