Cookbooks

Cleveland loves its craft beer. The city's breweries are flourishing under a period of brewing renewal and an insatiable taste for quality local craftsmanship. But Cleveland's brewing industry hasn't always enjoyed such prosperous times. The industry boomed during the 1800s only to see Prohibition, dwindling demand and increased competition stifle production. Each brewery, one by one, closed its doors until none remained. In 1988, Patrick and Daniel Conway opened the fledgling Great Lakes Brewing Company, and the industry was born anew. Today, local visionaries are engineering the comeback and bringing national attention to Cleveland's award-winning craft brews. Authors Leslie Basalla and Peter Chakerian chart the remarkable history of the ups and downs of Cleveland beer.

Read the book Pat Conroy called "the best Italian cookbook ever written by women from the American South," now revised and updated with even more mouthwatering recipes and photographs.

Cooking with My Sisters, by New York Times bestselling author Adriana Trigiani and her sister Mary Yolanda Trigiani, gives you a seat at the Trigiani and Bonicelli family tables. Featuring over eighty family recipes, some more than 150 years old, from Bari, the Veneto, the Italian Alps and their American hometown Big Stone Gap, Virginia, accompanied by family stories told with heart and gusto, Cooking with My Sisters is a book to treasure.

This warm, engaging, and easy-to-follow book will introduce both new and seasoned cooks to dishes including Penne Alla Roseto, Happy IBM (Italian-by-Marriage) Husband Salad, and the Tipsy Lady from Flicksville's Ice Box Cake, all the while sharing stories and insights from family members like Grandmom Viola Trigiani, who was known to write her recipes in code to guard her culinary secrets closely, and Grandma Lucy Bonicelli, a soft-spoken woman who believed the dinner table was a respite and not a place to argue.

Cooking with My Sisters will inspire readers to try delectable, memorable dishes as they peer into the window of a home where the kitchen table was the center of the action, guests became family, and relationships were celebrated. As Rachael Ray says, "This collection fills the heart as full as the stomach! Mangia, y'all!"

"No one ever reads just one of Trigiani's wonderfully quirky tales. Once you pick up the first, you are hooked." --BookPage

New York Times bestselling author Adriana Trigiani shares a treasure trove of insight and guidance from her two grandmothers: time-tested, common sense advice on the most important aspects of a woman's life, from childhood to the golden years. Seamlessly blending anecdote with life lesson, Don't Sing at the Table tells the two vibrant women's real-life stories--how they fell in love, nurtured their marriages, balanced raising children with being savvy businesswomen, and reinvented themselves with each new decade. For readers of Big Stone Gap, Very Valentine, Lucia, Lucia, and Rococo, this loving memoir is the Trigiani family recipe for chicken soup for the soul

Americans are on a roll in the kitchen--we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?

Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman--the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook--that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student.

Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.

With hundreds of entries from acid to zester, here is all the information--no more and no less--you need to cook, as well as countless tips (including only one recipe in the entire book, for the "magic elixir of the kitchen") and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.

Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse.

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

"...Nancy has more than a decade of experience with pellet grills. She'll teach you how to get maximum performance out of your grill." --Steven Raichlen, award-winning cookbook author and host of Barbecue University, Primal Grill, Project Smoke, and Project Fire

If you're looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavor that enhances the texture and taste of your BBQ dishes.

With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to guide for healthy, competition-level results, you'll be making lower-carb versions of all your BBQ favorites for summer picnics, backyard BBQs, and family pitch-ins.

This book features:

- 100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides
- Full-color photography of mouth-watering recipes
- Expert advice on how to choose the best wood pellets for grilling and smoking
- A temperature guide to help you cook foods to the desired doneness
- Nutritional data that includes carbs, calories, total fat, fiber, and protein

"Ice cream perfection in a word: Jeni's." -Washington Post

James Beard Award Winner: Best Baking and Dessert Book of 2011!

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni's Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets--ones that are every bit as perfect as hers--in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni's jaw-droppingly delicious signature recipes--from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.

How cool is that?

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

More than 200 lusty recipes, featuring not only onions but all the other members of the allium kingdom -- garlic, leeks, chives, and shallots.

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture

For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.

Now a Netflix series!

New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards

Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

The only cookbook you'll need during the year's warmest months

A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven't much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool. Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato salad and Tzatziki. Fix-and-forget recipes like North Carolina-Style Pulled Pork made in the electric pressure cooker won't steam up the kitchen. Equally easy are dinner salads; we've got enough to keep them interesting and varied, from Shrimp and White Bean Salad with Garlic Toasts to Grilled Caesar Salad. Barely more effort are fresh summer recipes requiring the briefest stint in a pan, such as Beet and Carrot Noodle Salad with Chicken or Braised Striped Bass with Zucchini and Tomatoes.

Ready to take the party outside? You'll find all you need for casual patio meals prepared entirely on the grill (from meat to veggies, even pizza). Throw a fantastic cookout with easy starters, frosty drinks, and picnic must-haves like Picnic Fried Chicken, Classic Potato Salad, and Buttermilk Coleslaw. Visited the farmers' market? Find ideas for main dishes as well as sides inspired by the seasonal bounty, plus the best fruit desserts worth turning on the oven for. To end your meal on a cooler note, turn to a chapter of icebox desserts and no-bake sweets.