Let's Get Cooking!

An anthology featuring stories and recipes from racialized authors about food, culture and resistance. What if talking about racism was as easy as baking a cake, frying plantains or cooking rice? The Antiracist Kitchen: 21 Stories (and Recipes) is a celebration of food, family, activism and resistance in the face of racism. In this anthology featuring stories and recipes from 21 diverse and award-winning North American children's authors, the authors share the role of food in their lives and how it has helped fight discrimination, reclaim culture and celebrate people with different backgrounds. They bring personal and sometimes difficult experiences growing up as racialized people. Chopped, seared, marinated and stewed, The Antiracist Kitchen highlights the power of sitting down to share a meal and how that simple act can help bring us all together. Featuring recipes and stories from S.K. Ali, Bryan Patrick Avery, Ruth Behar, Marty Chan, Ann Yu-Kyung Choi, Hasani Claxton, Natasha Deen, Reyna Grande, Deidre Havrelock, Jennifer de Leon, Andrea J. Loney, Janice Lynn Mather, Linda Sue Park, Danny Ramadan, Sarah Raughley, Waubgeshig Rice, Rahma Rodaah, Andrea Rogers, Simran Jeet Singh, Ayelet Tsabari and Susan Yoon.

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Beautiful Boards and Delicious Charcuterie for any Gathering provides endless grazing board ideas for brunch, dinner hors d'oeuvres, dessert, and more. Featuring 29 snack board themes and 37 board recipes - from sweet and spicy to Mediterranean, autumnal, chocolate, and more - 24 pairing recipes are also included for homemade crackers, breads, sides, and nuts, plus 65 dips, spreads, salsas, and glazes. Impress your guests with all kinds of delicious snack and charcuterie boards that are as beautiful as they are delicious, easy-to-make, and perfect for anywhere, any time of day!

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This collection includes 105 recipes perfected for preparing in one pot, pan, sheet pan, skillet or bowl. The recipes are always budget conscious and include ingredients you can find at any grocery store, so you don't have to break the bank to eat the good food you and your family deserve.

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"Kathleen Ashmore's mission is to empower hungry readers everywhere to serve themselves and their families well and have fun doing it. Rather than focusing on restriction and what we should take off our plates, she asks: What can we add to our plates? After turning to TikTok for a creative outlet, her series of big, meal-in-a-bowl salads, known affectionately as "Hungry Lady Salads," blew up on social media. In her debut cookbook Big Bites, Ashmore shares 110 wholesome, comforting recipes that are big on flavor, nourishment, and fun-and meant to be devoured in big bites! With her signature personality and joy, she envisions "healthy eating" in a new way, with recipes that are abundant, not restrictive, and thoughtful, not complicated. True wellness is about balance and inclusion-you can have both green smoothies and cinnamon rolls! Ashmore wants readers to fall in love with real food, and this cookbook is a celebration of nature and seasonality and encourages home cooks to rethink familiar ingredients"-- Provided by publisher.

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"Cooking in Real Life" represents the golden middle ground that new and experienced home cooks crave: recipes that are inventive but not overly complicated, that use familiar ingredients but encourage us to do things a little bit differently. They are designed to be low-effort, practical, and high-reward. Lidey combines straight-forward delicious cooking with innovative, vegetable-forward recipes, inspired by bold flavours from near and far. Includes swaps, make-ahead hacks, and tips for making leftovers into something new. Print run 75,000.

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"Author and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table"-- Provided by publisher.

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In Coinneach MacLeod's kitchen, flavours become stories, bakes become family favourites, and recipes are shared with friends from across the islands. Coinneach travelled from Islay, via Barra, Uist, Berneray and Harris before arriving home to Lewis. He shares recipes and stories that have been handed down through the generations, bakes that celebrate the flavours of Scotland, and simple dishes that you can whip up from your store cupboard ingredients. Includes songs, stories, and beautiful photography that will inspire your next visit to the Hebrides.

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"Millie loves to help Laolao cook, especially her favorite dish: dumplings. They gather fresh ingredients from Chinatown. Chives from Auntie Lim, shrimp from Uncle Lee, and juicy, fragrant lychees that make their days together so sweet. As the seasons change, Laolao feels more and more tired--too tired to make dumplings. But can Millie make them without Laolao? And will her dumplings come out delicious, and make Laolo happy, too?"-- Provided by publisher.

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Outdoorsman and hunter Steven Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Each chapter covers a different outdoor cooking method such as grilling, smoking, and cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. Along with recipes, Rinella explains essential outdoor cooking techniques like how to build the perfect outdoor kitchen for any scenario and what it takes to maintain a fire. Print run 200,000.

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It's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she's teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. The 100 recipes are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavour combination that takes Molly's maximalist approach.

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This official Noom cookbook from the global phenomenon offers a vast array of delicious recipes that make serving health-forward foods easy for cooks of all skill levels, and provides accessible culinary guidance for those looking to kick-start their health and wellness in the kitchen.

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"From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods. The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice. From iconic savory dishes like Liberian Jollof and New Orleans Red Rice and Beans to sweet finishes and drinks like Hibiscus Raspberry Rice Ice Milk and Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to turn a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history"-- Provided by publisher.

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"More than 200 recipes--and techniques--for cooking with creativity and confidence"-- Provided by publisher.

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A collection of traditional and modern Polish baking and dessert recipes including babkas, cheesecakes, tarts, pastries, and all things sweet and celebratory. Ren Behan takes you from everyday baking to celebrations in this comprehensive, modern take on Polish sweet treats, and draws on influences from across central and Eastern Europe. With modern twists and bold, folkloric styling, The Sweet Polish Kitchen will link traditional recipes with current trends, designed to bring the spirit of Polish patisserie and baking to a new audience.

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"From the sparkling waters of the Mediterranean and the salmon smokehouses of Alaska to the deep blue sea floors of Spain comes a world's worth of flavorful meal inspiration that is always at hand. Tin to Table cracks open the secrets of tinned seafood to teach you how to whip up quick, healthy-ish snacks and meals. With over 50 recipes for everything from salads to dinner and creative no-recipe recipes, this rich guide will help you bring more tasty, sustainable, simple seafood to your plate"-- Provided by publisher.

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Combining the scientific underpinnings of "The Flavor Equation" with the inviting and personal recipes of "Season," this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. This cookbook melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination.

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The 100 recipes in this cookbook are for newbies and experienced folk alike, whether you're seasoning your first wok or ready to earn the merit badge. James Beard Award-winning writer Kevin Pang and his dad Jeffrey bring a wide-ranging and affectionately irreverent look at Chinese cooking that's entertaining, delicious, and totally achievable as they spotlight recipes that have been rigorously tested by the cooks at ATK to ensure success. Includes how to build a pantry, how to use a wok and cleaver, review popular brands of instant noodles, and offer a visual guide to dim sum.

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On the Jordanian-Syrian border lies Zaatari Camp, the largest Syrian refugee camp in the world. In this thriving community of over 80,000 people, the residents of Zaatari combine ingenuity and imagination to ensure that the glorious culinary traditions at the heart of Syrian culture continue to be observed and celebrated. In this immersive culinary tour, Karen E. Fisher guides us through life at Zaatari, sharing its stories, its art, and its food. Authentically styled and stunningly photographed dishes accompany a vast array of recipes prepared by the camp's residents.

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