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An accessible, mouthwatering collection of more than 80 recipes for small bites, tapas, and charcuterie spreads “Graze is the most useful cookbook I’ve seen in a long time. It’s perfect for the way we eat now: simple food, big platters, big flavors.”—Diana Henry, author of Simple: Effortless Food, Big Flavours Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too. In Graze, chapters are organized by level of involvement, from simply slicing veggies (“Mostly Chopping”) to cooking up lavish spreads (“Worth the Effort”). Whip up fast and easy Prosciutto, Asparagus, and Arugula Rolls and Three-Tomato Panzanella on a busy weeknight or indulge in Flaky Cheddar Biscuits with Heirloom Tomatoes and Peaches, Shredded Potato Cakes with Ramps, and Lemon-Tarragon Chicken Skewers on the weekend. And to finish off the meal, try desserts like Brown Butter Brownies and Lemon-Lavender Posset. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. With simple, no-nonsense tips on how to stock your pantry, sample menus, and easy-to-modify recipes, Graze is the ultimate resource for preparing healthy, wholesome, and appetizing food without spending hours in the kitchen.
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1982, oversize hardcover edition, Houghton Mifflin, Boston, MA. 305 pages. Nifty title, printed in maroon ink. Lots of great recipes, including: Pears Poached in Red Wine / Carbonnade of Beef / Lime Chiffon Pie / Hot Chocolate Souffle with Creme Anglaise / Salmon En Papillote / Veal Chops with Apple Stuffing / Creme Brulee / and lots more.
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100+ Recipes: save your best recipes, cooking hacks, and tastiest memories Keepsake Chef Gift: with journaling questions like: "What was the first dish you ever made?" or "What are your happiest food memories?" this journal is a meaningful keepsake to look back at & pass down to your family Designed Minimally: customize and personalize away! Include photos of your culinary creations, and decorate with stickers and highlighters Lays flat open: The book will stay open by itself, you won't need to fight it Lays flat open: The book will stay open by itself, you won't need to fight it
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Bring the joy of Italian cooking to your kitchen with 100 classic and incredibly delicious Italian family favorites, from the star of Laura in the Kitchen. When Laura Vitale moved to the United States from her native Italy as a teenager, she was homesick—not just for her family, but for her beloved nonna’s cooking. The slow-cooked Sunday sauces loaded with pork ribs and tender braised beef (and plenty of red wine), the quick pan-fried breaded chicken cutlets destined to be Parmesan’d, the frittata de maccheroni that she’d tuck in a knapsack for beachside picnics . . . and so began a quest to re-create Nonna’s delicious legacy in Laura’s New Jersey kitchen. Ever since, Laura has spent countless hours on the phone with Nonna to learn her secrets for the crispiest fried Cacio e Pepe Aranini, Zia Mimma’s Focaccia Barese (mashed potatoes are the key to its fluffy texture), decadent four-cheese baked ziti, a Sunday supper go-to of Roasted Chicken and Potatoes with Herby Lemon Salsa, and a semolina cake to end all yellow cakes, topped with heaps of limoncello-soaked strawberries. Decades of Sunday suppers, holiday meals, and get-it-done-fast weeknight dinners have perfected the flavors and techniques that represent the essence of Laura’s Italy.
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Discover the joy of crafting fresh, homemade pasta with Artisan Pasta at Home: Fresh, Flavorful Recipes for Beginners. Whether you’re new to the kitchen or a seasoned cook, this book will guide you through the simple, rewarding process of making pasta from scratch. From classic dough recipes to unique flavor twists, Mira Caldwell offers step-by-step instructions and practical tips for shaping everything from silky fettuccine to delicate ravioli. With these recipes for pasta and sauces, you’ll explore timeless Italian traditions alongside creative dishes that bring your own flair to the table. Inside, you’ll find: Easy-to-follow techniques for rolling, cutting, and shaping pasta by hand. Beginner-friendly recipes for traditional and gluten-free pasta doughs. Delicious pairings, from rich Bolognese to light and vibrant Primavera. Stunning photographs that inspire and guide you through every step. Whether you’re cooking for family dinners or impressing guests, this book will help you create comforting, homemade meals that bring people together. Let Artisan Pasta at Home transform your kitchen into a haven for culinary creativity, one bowl of pasta at a time. Ready to get started? Order your copy today and unlock the secrets to making fresh, flavorful pasta at home!
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NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
