Cookbooks

American Craft Beer Cookbook : 150 Recipes from Your Favorite Brewpubs and Breweries

American Craft Beer Cookbook : 150 Recipes from Your Favorite Brewpubs and Breweries

$22.95
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Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl's collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you'll soon be amazing your friends with the culinary versatility of your favorite beverage.

Belt Cookie Table Cookbook

Belt Cookie Table Cookbook

$14.95
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The Belt Cookie Table Cookbook celebrates the Rust Belt tradition of the cookie table with forty-one classic recipes from authentic Mahoning Valley cooks.

What's a cookie table? Funny you should ask! The cookie table is a tradition beloved by residents of Youngstown, Pittsburgh, and parts in between. It has its roots in a time when wedding cakes were far too dear for newly arrived immigrants to purchase. Instead, family and friends showed their love for a bride and groom by baking from scratch hundreds (sometimes thousands) of cookies and other small sweet treats to be shared at the reception.

The Belt Cookie Table Cookbook includes cookies from different cultures, cookies with different textures, spices, shapes, and a trove of interesting backstories. Simple cookies, ridiculously indulgent cookies, experimental cookies?they're all here. And most of all, this cookbook shares the tradition of the cookie table, a heartfelt way of building community that has endured through generations. In the tradition of the community cookbook. Author Bonnie Tawse, a former Atlas Obscura Field Agent, collects 41 recipes that include everything from pizzelles to potato chip cookies. Buy it with Belt's Car Bombs to Cookie Tables: The Youngstown Anthology for the full experience!

A wonderful testament to a local baking tradition of the Midwest and a must for any kitchen large or small.

Best Ever Three & Four Ingredient Cookbook (USED)

$8.99
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But I Could Never Go Vegan! (USED)

But I Could Never Go Vegan! (USED)

$12.00
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Can't imagine living without cheese? Convinced that dairy-free baked goods just don't cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE!

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you've ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day--including dessert!
  • "All those special ingredients are way more expensive." Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.
  • "I could never give up cheese!" You won't miss it at all with Tempeh Bacon Mac 'n' Cheese with Pecan Parmesan, Tofu Chevre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.
  • "What about brunch?" Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!
  • "My friends won't want to come over for dinner." They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.
  • "But I scream for ice cream!" Then you'll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.
  • If you're a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You'll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more--without any animal products at all. (Even vegan pros will discover some new tricks!)

    Colorful photographs throughout will have you salivating over Kristy's inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!
    Caribbean Vegan

    Caribbean Vegan

    $24.95
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    Welcome to the Caribbean, home to an incredibly rich cooking tradition. Here, African, French, Asian, and Spanish influences combine with the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, and more. You'll discover:
  • Sweet and Savory Breakfasts: Cassava Pancakes, Herbed Sada Roti
  • Traditional Mains: Jerk "Sausages," Pelau, Trinidadian Doubles
  • Smoothies and Nourishing Bowls: Bajan Booster Shake, Papaya Chia Smoothie Bowl, Caribbean Macro Bowl
  • Modern Delights: Rasta Pasta, Plantain Wellington, Caribbean Sushi
  • Teas and Sweet and Savory Treats: Moringa Bread, Lemongrass Agave
  • Tisane, Sweetened Hibiscus Tea, Ginger-Kissed Jam-Filled Beignets
  • Plus Drinks and Cocktails, Desserts, and everything in between!
  • In this expanded, full-color second edition of Caribbean Vegan, Barbadian chef Taymer Mason shares 75 all-new recipes, including Caribbean Sushi, Brule Jol (avocado salad), and Breadfruit Ravioli with Calabaza Squash Filling. Plus, she explains the key kitchen skills she learned growing up: how to cut breadfruit, make your own cassava flour, choose a ripe coconut, and more. The islands await you . . .
    Celebrate : A Year of Festivities for Families and Friends

    Celebrate : A Year of Festivities for Families and Friends

    $22.00
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    In her first book, Middleton reveals the secrets to hosting a successfulparty with recipes, tips and detailed instructions on how to throw a memorable event."
    Cleveland Beer : History and Revival in the Rust Belt

    Cleveland Beer : History and Revival in the Rust Belt

    $21.99
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    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.
    COOKING COCKROACH: A GUIDE TO

    COOKING COCKROACH: A GUIDE TO

    $13.00
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    Joey Truman, today's "poet of the appetites," pays tribute to food, and all who have eaten it, in Whiskey Tit's first foray into food writing, Cooking Cockroach. From dented cans and found foods to homemade spices, immerse yourself into methods, tips, and poor person's techniques in making delicious food without delicious amounts of dollars. From taco burgers and hot pot to campfire chicken legs, Joey wastes not a dime nor a morsel while charming the masses with his one-of-a-kind kitchen skills.

    Because starving to death is no excuse for a lousy meal.

    Cooking with Chef Wells

    $24.95
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    Dessert Person

    Dessert Person

    $35.00
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    NEW YORK TIMES BESTSELLER - In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.

    IACP AWARD WINNER - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - Bon Appétit - NPR - The Atlanta Journal-Constitution - Salon - Epicurious

    "There are no 'just cooks' out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people."--Claire Saffitz

    Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.