Cooking: Cooking for Beginners

Kitchen Literacy takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices.

Whether it's a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, you know when food tastes good to you. But you may not know why you love some foods and can't tolerate others. You'll learn how your individual biology, genetics, and brain create a personal experience of everything you taste--and how you can make the most of it. Stuckey also provides experiments in which you can discover your unique "taster type" and learn why you react instinctively to certain foods. You'll find ways to improve your ability to discern flavors, detect ingredients, and devise taste combinations in your own kitchen for delectable results.

"Salt, Fat, Acid, Heat will make you a better cook" (Bon Apetit). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called "the next Julia Child." 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 Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series! In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

A comprehensive guide to all things cast iron and home-style cooking with all-natural tools and ingredients: "a great overview of a timeless cookware" (Kent Rollins, author of A Taste of Cowboy). Warm, crumbly cornbread. Chicken sizzling in the pan. Childhood memories of family sharing delicious, home-cooked meals. Today's cooks are reigniting a passion for wholesome dishes made with cast iron. And they're doing it with contemporary flare that proves cast iron is easy, healthy, and ready for Instagram. In Modern Cast Iron, Ashley L. Jones recaptures the ease and joy of cooking with cast-iron cookware. Jones introduces the best brands and types of cast-iron cookware to fulfill any cook's needs. She offers detailed tips and tricks for rescuing old, rusted pans and keeping them properly seasoned, and she shares recommendations for the best cooking oil for every recipe. Chock-full of stories from Jones's own childhood growing up with cast-iron meals, as well as recipe after tantalizing recipe--from breakfast quiche to gluten-free meals and beautiful blueberry cobbler-- Modern Cast Iron explores the countless ways that cast iron benefits health and happiness.

Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate.