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24 books with the same feel
Include books by the same authorGood Eats: The Early Years
Alton Brown · 396 pages
Award-winning Food Network TV series, Good Eats, goes from screen to page with this classic cookbook from Alton Brown, packed with all the tidbits, tricks, and science found in the show’s first six seasons.
Heating Up the Kitchen: Recipes with Love from Lucky Harbor
Jill Shalvis · 69 pages
Fool's Gold Cookbook: A Love Story Told Through 150 Recipes
Susan Mallery · 264 pages
Practical Paleo: Customize your diet using whole foods to achieve optimal health
Diane Sanfilippo · 480 pages
My Bread: The Revolutionary No-Work, No-Knead Method
Jim Lahey · 222 pages
New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven.
The Magnolia Bakery Cookbook: Old Fashioned Recipes From New York's Sweetest Bakery
Jennifer Appel, Allysa Torey · 128 pages
Contains nearly eighty recipes for treats available at the Magnolia Bakery, a Greenwich Village shop frequented by celebrities and ordinary sweet tooths; includes hints for baking and using the best ingredients, and covers muffins, buns, and quickbreads; cookies and bars; layer and other cakes; icings and fillings; cheesecakes; pies; a cobbler; and icebox desserts.
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Jeffrey Alford, Naomi Duguid · 368 pages
Good and Cheap: Eat Well On $4/Day
Leanne Brown · 199 pages
Kitchen skill, not budget, is the key to great food. If you're living on a tight budget, Brown shows you how to maximize every ingredient and gives you tips on economical cooking methods; shopping and kitchen equipments; and much more.
Giada's Feel Good Food: My Healthy Recipes and Secrets
Giada De Laurentiis · 256 pages
Food Network's most beautiful star reveals her secrets for staying fit and feeling great in this practical book with 120 healthy recipes including nutritional information, and personal lifestyle and beauty tips.
Every Grain Of Rice: Simple Chinese Home Cooking
Fuchsia Dunlop · 352 pages
A culinary reference features southern Chinese recipes, shares a comprehensive introduction to key seasonings and techniques, and offers such options as smoky eggplant with garlic, twice-cooked pork, and emergency midnight noodles.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Peter Reinhart · 309 pages
Preserving by the Pint: Quick Seasonal Canning for Small Spaces
Marisa McClellan · 190 pages
A guide for saving smaller batches of produce, with preserving and storage tips plus jar-size recommendations.
Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
Richa Hingle · 274 pages
Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
Michael Symon, Michael Ruhlman · 255 pages
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America, hailing from Cleveland, Ohio, he is counted among the nation's greatest chefs having joined the ranks of Mario Batali, Bobby Flay, and Masuhara Morimoto as one of America's Iron Chefs. At his core, though, he's a midwestern guy with family roots in old-world traditions in Michael Symon's Live to Cook,
Happy Snacking, Don't Die!: Foraging and Vegan Recipes with Black Forager (A Cookbook)
Alexis Nikole Nelson · 272 pages
The Plant Love Kitchen: An Easy Guide to Plant-Forward Eating, With 75+ Recipes
Marisa Moore · 256 pages
Gordon Ramsay's Uncharted: A Culinary Adventure With 60 Recipes From Around the Globe
Gordon Ramsay · 368 pages
Tatiana's Table: Tatiana And Alexander's Life Of Food And Love
Paullina Simons · 225 pages
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York
Mollie Katzen · 229 pages
The original MOOSEWOOD COOKBOOK is one of the most influential and beloved cookbooks of our time. It introduced millions to a more healthful, natural way of cooking. With its friendly, conversational quality it became a treasured companion of generation or two. Now, as our interest in the foods we eat and our knowledge of nutrition have changed, we welcome this revised edition. It is complete wit