Cooking & Food
Writing with an effortless élan that only a French pastry chef could have, Ansel not only offers fascinating glimpses into his life with an array of reliable recipes but also gives bakers a new way of looking at the sweet treats in their lives.
While the book’s target audience may be New England fans of the company, beginning cooks around the country will find this to be a solid introduction to how the judicious use of spices, marinades, and sauces can elevate standard dishes into something really special.
This all-encompassing love letter to the mushroom will be a welcome addition to every collection and is sure to be enjoyed by casual cooks, along with those who are deeply interested in the mushroom.
PREMIUM
Why I Cook
This cultivated collection of tales from a storied culinary career will elevate cookbook shelves and deliver lots of family meals along with hours of reading enjoyment.
Another solid addition to Kieffer’s growing library of baking books, bound to be in high demand for its breadth of recipes and flavors and trending subject.
Todd Wilbur pioneered corporate recipe-duplication with his Top Secret Recipe cookbooks back in the 1990s. Home cooks with a hankering for their favorite items from grocery store aisles, fast-food chains, and more will appreciate this fun, friendly new take on the subject.
This simple approach to vegetarian dishes using Halloumi offers encouragement and confidence to help home cooks embrace a tantalizing meat substitute.
Lahey’s passion for great tasting bread and his easy, accessible recipes will inspire a new batch of bakers to try their hand at turning out artisanal quality bread at home.
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