From Michelin star- and James Beard Foundation Award-winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes. James Beard Award-winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with? In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables--how and when to shop for, cook, season, and seamlessly incorporate potatoes, squash, beans, greens, mushrooms, peppers, and more. Each of the 15 chapters focuses on a vegetable (or fruit, depending on your definition) so they can take center stage, plus one devoted entirely to pastas, drawing on Sarah's long love affair with Italian cooking and the methods that she uses at her renowned restaurant, Monteverde. This elemental cookbook celebrating seasonal produce offers more than 180 impressive yet surprisingly achievable recipes, including: <ul> <li>Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho)</li> <li>Grilled Japanese Sweet Potatoes with Honey Butter and Pimenton</li> <li>Carrot and Lamb Merguez Sausage Lasagna</li> </ul> You'll also find indispensable tips and techniques, under the heading "Get It Get It"--an expression Sarah uses in her kitchen when things are coming&nbsp;together perfect. With&nbsp;Listen to Your Vegetables, even the most carnivorous will be inspired to elevate their vegetable game.

Listen To Your Vegetables: Italian-Inspired Recipes for Every Season

Cookbooks, Food & Wine

Heddings, Kate

Grueneberg, Sarah

Cooking by Ingredient

Harvest

Every recipe from every 2003 issue of Food &amp; Wine, the top-selling cuisine magazine--all in one beautiful volume. More than 800,000 subscribers heartily agree: there’s always something delicious going on at Food &amp; Wine. And now they’re cooking up something a little different, too. As always, their annual cookbook will include every recipe published in the magazine during the year 2003—more than 650, accompanied by 170 scrumptious photographs. But that’s not all—the design is being revised and refreshed, the volume will include all new kitchen tips, and every single main course will feature a wine suggestion. The contributors remain absolutely stellar, cuisine’s finest: Jean-Georges Vongerichten, Jacques Pépin, Paula Wolfert, Marcella Hazan, David Rosengarten, and Daniel Boulud. Recipes are kitchen-tested on home-use equipment, making them easy to re-create. Here’s real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today.

Food & Wine Annual Cookbook 2004: An Entire Year of Recipes

Cowan, Dana

Amer Express Food & Wine Corp

Every recipe from every 2005 issue of Food &amp; Wine, America’s top-selling cuisine magazine—all in one beautiful volume. 
 Almost one million subscribers heartily agree: there's always something delicious going on in Food &amp; Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during 2005—more than 500 dishes accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine's finest, including Jamie Oliver, Tyler Florence, Ferran Adria, Donna Hay, Daniel Boulud, Wolfgang Puck, Emeril Lagasse, Bobby Flay, Todd English, and Jean-Georges Vongerichten. Such mouthwatering recipes as Ina Garten’s Chunky Guacamole, Bobo Surles’ Sizzled Shrimp Provençale, and Grace Parisi’s Dulce de Leche Bread Pudding were tested on home appliances, making them easy to re-create. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here's real food that real people who want to eat well can actually prepare; dishes that reflect the many ways we cook today.

Food & Wine an Entire Year of Recipes 2006

Cowin, Dana

Quick & Easy

Test your cooking (and puzzle) skills with this entertaining, clever recipe book that puts your cooking knowledge to the test! Who doesn't love a good puzzle? And what sounds more satisfying than being able to eat your results afterwards? If you've ever tried cooking, you will be all too familiar with how puzzling certain recipes can be--from figuring out proper techniques to deciphering improper instructions. So why not make a game out of it? In Hungry Games, former food editor Kate Heddings embarks on a journey to turn her recipe challenges into a game of recipe rehab, testing the skills of cooks who know it all by finding mistakes intentionally inserted into each recipe. Ranging from easy to difficult, these recipes contain both cooking mistakes (time, temp, quantities) editorial mistakes (out of order ingredients, spelling mistakes, etc.), and brings some fun back to cooking. Paired with traditional food-themed crossword puzzles and word search games, Hungry Games is perfect for every avid cook or puzzle fan--and gives the phrase "playing with your food" new meaning.

Hungry Games: A Delicious Book of Recipe Repairs, Word Searches & Crosswords for the Food Lover

Cooking Methods

S&S/Simon Element

A comprehensive, contemporary collection of more than 100 beloved Southern baking recipes from the James Beard Award-winning Kelly Fields of the New Orleans bakery Willa Jean. 100+ beloved recipes proving that Southern baking is American baking-from the James Beard Award-winning chef and ownerof the New Orleans bakery Willa Jean. "Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master."-Vivian Howard, author ofDeep Run Roots- Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review . Bon Appetit . The Atlanta Journal-Constitution . Garden & Gun Celebrated pastry chef Kelly Fields has spent decades figuringout what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes-including dozens of variations on beloved standards-this is the new bible for Southern baking.

The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread

Fields, Kelly

Baking

Lorena Jones Books

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Books by Heddings, Kate