The more than 800 recipes found in this book showcase the latest trends in healthy cooking, highlight the ingredients and flavors of world cuisines, and provide readers with an array of menus for every occasion. Full-color photos throughout.

Find every mouthwatering recipe from a year of Cooking Light Magazine. Cooking Light Annual Recipes 2019 includes more than 650 delicious dishes that highlight ingredients and flavors from cuisines around the world; translates the latest research in nutrition science into easy weeknight meals; and provides you with a host of recipes for all your special occasions.

Recipes from Southern Living Magazine.

Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

ING_08 Review quote

Winner of the 2015 International Association of Culinary Professionals (IACP) Cookbook Award Forewords by Alice Waters and Michael Pollan In this dazzling, full color cookbook and kitchen manual filled with lush photographs and beautiful drawings, the chef of Alice Waters’ Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cook. When his oldest son was leaving for college, Cal Peternell, the chef of San Francisco’s legendary Chez Panisse, realized that, although he regularly made dinners for his family, he’d never taught them the basics of cooking. Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake. Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious. Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.