"Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat." — Tom Colicchio, author of Craft of Cooking
"A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating...

Delightfully unfussy meatless meals from the author of Moosewood Cookbook! With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes - her "absolutely most loved." Her new cuisine is light, sharp, simple, and modular; her inimitable...

"More than 42 million people living in the United States came here from other countries. Since its beginnings, America has been a haven for people seeking refuge from political or economic troubles, or simply those in search of adventure and prosperity in a land where opportunity is promised to all. Along with their hopes and dreams, they brought valuable gifts: recipes from their homelands that transformed the way America eats. What would the Southwest...

An upscale approach to the new-old phenomenon of cooking with a slow cooker, by author and food journalist Lynn Alley, featuring 60 recipes. 
With fresh ingredients and imaginative recipes, you can create delicious meals to serve with pride to your guests. Drawn from slow cooking traditions from around the world, the recipes in The Gourmet Slow Cooker include Lamb Shanks in Tomato Sauce from Greece; Apricot Chicken from India;...

"An illustrated cookbook for all types of home cooks, with 100+ approachable, accessible recipes"--

In cooking school, Lo was taught to utilize every scrap. It is an economic issue, but also an ecological and social one. When she is cooking at home, she generally makes ingredient-focused dishes that are fast and easy... but use every bit of the meat, vegetables or what-have-you. So if you're happiest on your own, alone due to commitments, or have different tastes from the rest of your family or partners, Lo wants you to celebrate your solitary moments....

"Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes "When we eat, we travel." Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What's the story behind the curries of India? Bubbling over with...