The Meatball Shop Cookbook

Ballantine Books #ad - In this fun and satisfying cookbook, chef daniel holzman and general manager michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.

Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort food phenomenon.

The Meatball Shop Cookbook #ad - Finally a book about balls written by two guys who have a big enough pair to impress even me. Andrew zimmern, author, chef, and host of Travel Channel’s Bizarre Foods . Written in an easygoing voice that is fun and inspiring, it reflects America’s love affair with meatballs and now makes them accessible to everyone.

Scott conant, chef and owner of scarpetta restaurants, TV personality The Meatball Shop has quickly grown into a New York City dining destination. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.

There may not be a meatball shop near you—yet—but there’s a meatball for everyone and lots more in this crowd-pleasing cookbook that will have them lining up outside your kitchen. Daniel and michael have built a business that is truly special, and this book is an accurate reflection of the kind of guys they are.


A Common Table: 80 Recipes and Stories from My Shared Cultures: A Cookbook

Rodale Books #ad - I very much doubt it will be her last. T. The book chronicles cynthia's story alongside the recipes she and her family eat every day--beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family.

The story of melding cuisines and heritage is a classic Angeleno story of reinvention and discovery. Matthew kang, eater la "lawyer/food blogger cynthia chen McTernan's primary food influences are Southern from her childhood, Korean from her mother-in-law and Chinese from her family. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen.

Above all, cynthia believes that food can bring us together around the same table, no matter where we are from. 2019 james beard foundation book award nominee for best american cookbook; named one of the best cookbooks of 2018 by The New York Times, Epicurious, NPR, Food52, and featured in Washington Post, Eater LA, Publisher's Weekly, NYT Cooking, and Eater, and more.

A Common Table: 80 Recipes and Stories from My Shared Cultures: A Cookbook #ad - La-based food blog star cynthia chen McTernan stuns with this accessible, and personal, story of how she blends her Chinese heritage with her Southern upbringing. Susan chang, two red bowls blogger cynthia chen mcternan shares more than 80 asian-inspired, Southern upbringing, NPR Book Concierge  In A Common Table, modern recipes that marry food from her Chinese roots, and Korean mother-in-law's table.

This is mcternan's first cookbook, eclectic, and it has that feeling about it: hopeful, conversational.


Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats: A Baking Book

Clarkson Potter #ad - After all, every day is an opportunity for sweets. And definitely ice cream. Joy wilson believes that everything is better with pie. And caramel. Her new book, totally delicious treats, supereasy, pistachio, most over-the-top, such as dark Chocolate, is packed with 125 of Joy’s favorite, Joy the Baker Homemade Decadence, and Smoked Sea Salt Cookies; Butterscotch Cream Pie with Thyme-Marshmallow Meringue; Mint Chocolate Chip Cake; and Strawberry Cheesecake Ice Cream.

Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats: A Baking Book #ad - Her world is pretty sweet: she dabbles daily in butter and sugar as her blogging alter ego, Joy the Baker.


Global Meatballs

Quarry Books #ad - Chinese hot pots often feature fish balls. French north Africans enjoy fragrant boulettes in their tagine. Global meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. It's easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti.

Global Meatballs #ad - It's iconic. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, or simply meatballs, ethnic cuisine, this book is sure to make you into a meatball expert! . Vegans even have meat-less meatballs! The possibilities are endless.

The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs.


Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West

Random House #ad - The wolfgang puck cookbook takes its inspiration from his famous Los Angeles restaurants Spago and Chinois on Main. Puck delights in blending the east with the West, Italy, creating innovative dishes inspired by the cuisines of France, and the Orient. Wolfgang puck is one of the world’s leading cooks and restauranteurs.

It is a rare person who is classically trained, yet free-spirited enough to successfully integrate a whole new world of delicious and inspired tastes. Alice waters   “if i could have only one cookbook, this is the one I would want. Maida Heatter. Issued for the first time in paperback, the wolfgang puck Cookbook details over two hundred of the triumphant and wholly original creations that have earned Puck the acclaim of his fellow chefs:Praise for Wolfgang Puck Cookbook “It is a modern classic.

Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West #ad - Craig claiborne   “the recipes in this book reveal the confident and exuberant palate of Wolfgang Puck.


Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant

Ballantine Books #ad - And, hands down, no one does it better than Bubby’s, the New York City destination restaurant that has been a hangout for hungry city dwellers and celebrities for nearly two decades. And don’t forget bubby’s world famous sour cream pancakes! of course, no brunch is complete without libations, as well as freshly squeezed fruit juice combinations, coffees, so Bubby’s stirs up tasty original variations on Bloody Marys and Mimosas, and other cocktails.

With nearly 200 delicious recipes, Bubby’s Brunch Cookbook will help you turn your kitchen into a little piece of heaven. Complete with a helping of beautiful photographs, Bubby’s Brunch Cookbook is a thoroughly inspiring cookbook that takes brunch to a whole new level. From biscuits to muffins, smoked salmon to hot toddies, pancakes to omelets, there’s inspiration here for both beginner and seasoned chefs alike, and the easy-to-follow recipes invariably produce mouthwatering results.

. Bubby’s owner and chef ron silver reveals the secrets behind his signature dishes—German Skillet-Baked Pancakes, Creamy Buttermilk New Potato Salad, Sizzling Ham and Gruyère Omelet, and Blueberry Scones—as well as scrumptious staples—Skillet Hash Browns, and six variations on classic Eggs Benedict.

Bubby's Brunch Cookbook: Recipes and Menus from New York's Favorite Comfort Food Restaurant #ad - Luckily, you don’t need to travel all the way to the Big Apple to savor Bubby’s amazing array of brunch favorites. Brunch has become america’s favorite culinary pastime, a wonderfully appetizing and leisurely dining experience unfettered by either time constraints or choice of entrée—and a ritual so increasingly popular that it’s not just for Sundays anymore.

Plus, easter, mother’s day, and more—and creative tips on how to set the ideal table and pull off the perfect brunch, birthdays, you’ll get more than twenty terrific menus for special occasions—New Year’s, Christmas, whether for a cozy twosome or a hungry crowd.


The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen

Villard #ad - The late abe lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. These versatile dishes are perfect for any occasion—from holiday dinners to Sunday brunches with friends and family. Over the years, provided the best jewish fare in town, Abe Lebewohl, its founder, transforming his tiny ten-seat Village eatery into a New York institution.

The second avenue deli cookbook contains more than 160 of abe lebewohl’s recipes, gefilte fish, mushroom barley soup, noodle kugel, potato latkes, including all of the Deli’s peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, blintzes, kasha varnishkes, and many more.

The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen #ad - The second avenue deli has been an internationally renowned Gotham landmark for nearly half a century. A wonderful blend of new york and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia. His famous deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer’s family brisket to Paul Reiser’s formula for the perfect egg cream.


Chez Panisse Pasta, Pizza, & Calzone: A Cookbook Chez Panisse Cookbook Library

Random House #ad - When the pizza came and i tasted it, i saw what alice waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste. Jane Grigson. This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron.

This is a glorious book by a great chef. Paula wolfert“these recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains.

Chez Panisse Pasta, Pizza, & Calzone: A Cookbook Chez Panisse Cookbook Library #ad - Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. The fruits and herbs and everything else that goes on the table are of that one special time in the year. M. F. K. Inspired as much by providence as by italy, not only in the choice of ingredients, these recipes reveal Chez Panisse's strong Mediterranean affinities, but also in the combinations that make them so tantalizing.

Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.


The New Midwestern Table: 200 Heartland Recipes: A Cookbook

Clarkson Potter #ad - Minnesota native amy thielen, host of heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook. Amy thielen grew up in rural northern minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe.

The New Midwestern Table: 200 Heartland Recipes: A Cookbook #ad - She spent years cooking in some of new york city’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

The new midwestern table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers.


The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook

Ballantine Books #ad - The culinary odyssey begins in northern italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto. Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen.

Central italy is known for sauces made with cured meats, sheep’s milk cheeses, and extra-virgin olive oil: Spicy Tomato, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce. The islands of sicily and sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce.

The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook #ad - The first cookbook to explore the best, cooking teacher, by food writer, most authentic Italian pasta sauce recipes from a regional perspective, and Milan native Micol Negrin. Negrin also provides a primer on saucing the italian way, the key to cooking pasta al dente, the basics for handmade pastas, vital ingredients for every Italian kitchen, perfect wine pairings, and the best food shopping sources around the United States.

In southern italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.


The Big Book of Sides: More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More: A Cookbook

Ballantine Books #ad - Sections include “eat your vegetables, ” “righteous rice and great Grains, ” “A Hill of Beans, ” “From the Root Cellar, ” and “Pasta and Friends. The big book of sides shares   • more than 100 information-packed entries on vegetables alone, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, with a complete list of special-occasion meals and suggested side dishes   Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, and Feta Salad; and Butternut Squash and Potato Gratin.

Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, Americana to ethnic, from traditional to inspired, Southern fare to California cuisine. Side dishes make the meal. Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again.

The Big Book of Sides: More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More: A Cookbook #ad - With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen. Think about it: what’s a burger without fries, baked beans, turkey without stuffing, or barbecue without coleslaw, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish.

Rodgers also shares recipes for relishes, pickles, chutneys, baked goods from biscuits to foccacia, and even sauces.