Not Yo Mama’s Peanut Butter-Bacon Burger

Not Yo Mama’s Peanut Butter Bacon Burger

Not Yo Mama’s Peanut Butter Bacon Burger excerpted from Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford

Turkey and the Wolf: Flavor Trippin' in New Orleans by Mason Hereford

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

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Fried Egg Salad

Fried Egg Salad

Fried Egg Salad excerpted from Kin Thai: Modern Thai Recipes to Cook at Home by John Chantarasak. Photography by Maureen M. Evans.

Kin Thai: Modern Thai Recipes to Cook at Home

Kin Thai translates as ‘Eat Thai’ and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics.

Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham).

As well as using ingredients native to Thailand, Chef John Chantarasak explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours. (more…)

Stir-Fried Garlic Scapes

Stir-Fried Garlic Scapes

Stir-Fried Garlic Scapes excerpted from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa. Photography by Ola O. Smit.

Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa

Nourishing, simple, seasonal food that heals as well as fuels: This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook.

Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet’s most legendary and addictive culinary export.

Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi’s childhood in Tibet, and the shared love of food that brought them together.

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Whole Roasted Pineapple with Blueberries

Whole Roasted Pineapple with Blueberries

Whole Roasted Pineapple with Blueberries, excerpted from Green Fire by Francis Mallmann. Copyright © 2022 Francis Mallmann. Photography © 2022 William Herefold.

Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking

Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavours, and decades of experience to the idea of cooking vegetables and fruits over live fire.

Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.

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Salade Niçoise

Salade Niçoise

Salade Niçoise excerpted from Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck. Photography by Linda Pugliese.

Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads.

Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining colour, texture, shape, and, of course, flavour, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun.

The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu.

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Jerk-Marinated Pork Anticuchos

Jerk-Marinated Pork Anticuchos

Jerk-Marinated Pork Anticuchos excerpted from Yawd by Adrian Forte. Copyright © 2022 Adrian Forte. Photography by John Molina.

Yawd: Modern Afro-Caribbean Recipes by Adrian Forte

Yawd = comfort food that sticks to your ribs! Dive into this bold, flavour-filled cookbook packed with fresh Afro-Caribbean recipes to bring some island vibes to your home.

In his first cookbook, Top Chef Canada star Adrian Forte shares more than 100 inspiring and delicious recipes to get you fired up in the kitchen.

Try new riffs on Caribbean classics like Coconut Fried Chicken, Spiced Steamed Fish, Rasta Pasta, and Pepper Shrimp Paella. Incorporate more African ancestral ingredients into your repertoire with Ackee & Saltfish Fritters or Okra Pilaf; and try the dishes Adrian has now made his signature like Oxtail Gnocchi or Jerk-Marinated Chicken Coq au Vin.

As well as great recipes—including a chapter on soups and porridges and oodles of plant-based options—Yawd explores the key ingredients of Afro-Caribbean cuisine and gives multi-use recipes for essentials such as Jerk Dry Rub and Marinade or Pickled Scotch Bonnets. (more…)

Banana Bread

Banana Bread

Banana Bread excerpted from Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island by Emily Meggett. Photography by Clay Williams.

Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island by Emily Meggett

The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.

Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina.

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Ben’s Spicy Fried Chicken

Ben’s Spicy Fried Chicken

Ben’s Spicy Fried Chicken excerpted from Jeremy Pang’s School of Wok. Photography by Kris Kirkham.

Jeremy Pang's School of Wok

Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook. From lavish suppers for lavish weekend suppers to family feasts with a bit more flair, Jeremy Pang’s School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.

Most recipes in the book utilize the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. Wok Wednesdays and Flavor Fridays, all seen on the School of Wok Youtube channel, are also featured.

Recipes include:

  • Black Pepper Hong Kong Beef
  • BBQ Pork Bao
  • Vegan Pad Thai
  • Pork and Prawn Wontons in Homemade Sichuan Chilli Oil
  • Sweet and Sour Crispy Cauliflower
  • Coming from three generations of Chinese cooks, chef, author and TV presenter

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Martha’s Open-Faced Grilled Tomato Sandwiches 

Martha’s Open-Faced Grilled Tomato Sandwiches 

Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook

One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking.

Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire.

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Paella with Chorizo

Paella with Chorizo

Paella with Chorizo excerpted from Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts by Kris Szymanski and Slawek Kalkraut.

Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts by Kris Szymanski and Slawek Kalkraut

Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more.

People often ask the Men with the Pot “what’s behind the name?” The answer is simple: when they started out, they were just two men with one pot who wanted to do something big

Their aim was to light a fire and inspire others to follow the same path—cooking whatever brings them joy. Kris and Slawek’s eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month. (more…)