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  • Totally Nuts Cookbookby Helene Siegel

    Ten Speed Press 2014; US$ 4.95

    Crunch and munch your way through this pocket-size cookbook?s sweet and savory nut recipes. From Almond Pillows to Currant Walnut Baguettes and Cold Peanut Noodles, these nutty creations are so delicious, even your neighborhood squirrels will want a taste!  From the Trade Paperback edition. more...

  • The Beginner's Guide to Making and Using Dried Foodsby Teresa Marrone

    Storey Publishing, LLC 2014; US$ 16.95

    Drying is a simple and easy way to preserve fresh fruits, vegetables, meats, and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator, your own oven, or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods.... more...

  • Knife Skillsby Bill Collins

    Storey Publishing, LLC 2014; US$ 5.99

    Good knife skills are key to feeling confident and comfortable in the kitchen. Chef Bill Collins shows you how to choose knives that will feel good in the hand, and then he shows you exactly how to slice, chop, peel, bone, and dice with ease. The clear step-by-step instructions and illustrations also show you how to cut and carve seafood, poultry,... more...

  • Making & Using Vinegarby Bill Collins

    Storey Publishing, LLC 2014; US$ 5.99

    Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. He also offers recipes for cooking with your custom-made vinegars, creating everything from a basic Italian salad dressing to Asian cole slaw, sweet potato salad, Mediterranean... more...

  • Mr. Wilkinson's Spring and Summer Vegetablesby Matt Wilkinson

    Black Dog & Leventhal Publishers 2014; US$ 14.95

    This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in dozens of delicious, easy-to-prepare recipes.   Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables... more...

  • 100 Days of Real Foodby Lisa Leake

    HarperCollins 2014; Not Available

    The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's  In Defense of Food , Lisa Leake decided her family's eating habits needed an overhaul. She, her husband,... more...

  • 100 Days of Real Foodby Lisa Leake

    HarperCollins 2014; Not Available

    The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's  In Defense of Food , Lisa Leake decided her family's eating habits needed an overhaul. She, her husband,... more...

  • The Allotment Chef: Home-grown Recipes and Seasonal Storiesby Paul Merrett

    HarperCollins Publishers 2014; Not Available

    Michelin-starred chef and star of BBC 2?s Economy Gastronomy Paul Merrett is using the plot?This is the story of how one man swaps his shopping trolley for a wheelbarrow and cooks up fine, homely food as a result. more...

  • The Allotment Chef: Home-grown Recipes and Seasonal Storiesby Paul Merrett

    HarperCollins Publishers 2014; Not Available

    Michelin-starred chef and star of BBC 2?s Economy Gastronomy Paul Merrett is using the plot?This is the story of how one man swaps his shopping trolley for a wheelbarrow and cooks up fine, homely food as a result. more...

  • The New Charcuterie Cookbookby Jamie Bissonnette; Andrew Zimmern

    Page Street Publishing 2014; US$ 21.99

    James Beard Best Chef Award Winner Master the Art of Charcuterie With Outstanding Recipes From An Award-Winning Chef You haven?t become a true food-crafter until you?ve mastered the art of charcuterie, and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? The New Charcuterie Cookbook features sausages, confits, salumi,... more...