Here is real food: indigenous American fruits and vegetables, wild and foraged grains, game, and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, he shares his approach to creating boldly seasoned foods that are vibrant and healthful, at once elegant and easy. Sherman dispels...

*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared "America's next great cooking teacher" by...

A vibrant tour of Asia in 90 vegan recipes When Sasha Gill went vegan, she wasn't about to leave her family's home-cooked favorites behind. Pad thai without fish sauce? Curry without ghee? In East Meets Vegan, Sasha proves that Asian cooking can be plant-based-as well as easy, affordable, and delicious! Here are: ·Veganized favorites: Spring rolls, red bean pancakes, shiitake ramen, mango lassis ·Can't-believe-it's-vegan twists: Tandoori cauliflower...

Is the world ready to rethink bread making? MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured-everything from gluten-free brown-rice flour...

"A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we're inspired to follow her lead!"  -Amanda Hesser and Merrill Stubbs, cofounders of Food52  In 85 innovative recipes, Lindsay-Jean Hard-who writes the "Cooking with Scraps" column for Food52-shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into...

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more!
Co-founder of the legendary Brother Juniper's Bakery, author of the landmark books Brother Juniper's Bread Book and Crust & Crumb, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for over fifteen years. Never...

"With 75 recipes for slow cooker, pressure cooker, and other Instant Pot settings, [this book believes] that home cooks do not have to sacrifice flavor and quality for the convenience of countertop appliance cooking. With Melissa's signature arsenal of flavors (garlic, ginger, preserved lemons, gochujang, harissa, and more) and chock-full of tips, each of the recipes [is] annotated with dietary information and notes on which setting is best for each...

"A collection of traditional recipes from Japanese Buddhist monasteries and temples, along with reflections on the philosophy that inspired them"--Provided by publisher.