The "Home Queen" Cook Book


Book Description




The Enchilada Queen Cookbook


Book Description

Simple, flavor-changing tricks and 80 recipes for enchiladas, fajitas and classic side dishes for the home cook, by Silvia Casares, founder and chef of Texas' favorite Sylvia's Enchilada Kitchen.




The Queen Cook Book


Book Description







The Pasta Queen


Book Description

NEW YORK TIMES BESTSELLER TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions—and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno—a.k.a. The Pasta Queen—is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy’s most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it’s her viral Pasta Al Limone, a classic Carbonara, or a dish that’s entirely Nadia’s—like her famous Assassin’s Spaghetti—The Pasta Queen’s recipes will enchant even the newest of pasta chefs. Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country’s rich culinary heritage, along with stories about Nadia’s own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It’s just gorgeous.




World's Fair Souvenir Cook Book


Book Description

"A few of the choice recipes used at the Eastern Pavilion, at the Louisiana Purchase Exposition, St. Louis, 1904"--Preface.




Korean American


Book Description

NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.




Parveen the Spice Queen


Book Description

Parveen is passionate about her culture as well as her cuisine, as a wife and mum of three, she is a keen advocate of Indian home cooking as well as a TV Chef. After leaving the corporate world a decade ago, Parveen began demonstrating and teaching cooking around the UK, as well as Europe. She is a firm believer that with the right method and the right spices, anyone can create the most delicious authentic food. With this modern kitchen cookbook, Parveen demystifies the art of Indian cooking with simple step by step instructions, top tips on how to get the best from her recipes and beautiful clear images. Every recipe has a light hearted and personal anecdote, giving an insight into Parveen's family life and Asian culture... But, the real beauty of her recipes is that they really work. If you love Indian food and have always wanted to learn how to cook it then this is the perfect book for you!




The Royal Chef at Home


Book Description

The Royal Chef is at it again! Darren McGrady, former personal chef to Queen Elizabeth II and Princess Diana, has curated and created delicious, easy recipes that will add an elegant touch to any meal without requiring hours of laboring in the kitchen. Darren's Easy Seasons is perfect for entertaining no matter what the time of year, including midday lunches and brunches, teas, indoor and outdoor sit-down and buffet dinners, and cocktail parties. The book is also organized by season with events including a Children's Easter Egg Roll, Valentine's Day for Two, a proper Sunday dinner, Christmas open house, and Thanksgiving. Darren also provides tips on ingredients, substitutions, and alternatives, making this book an easy but comprehensive "go-to" party-planning resource. Includes "Notes on Entertaining" to help lighten the load and make even the largest celebrations go off without a hitch.




Plain Cookery Book for the Working Classes


Book Description

The first cookery book for those who could not afford a cook - the so called working classes. First edited in 1852, this book is both: A rich source for traditional recipes and a picture of a changing society in the early 19th century.