![\"\"](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/04\/back-pocket-pasta.jpg\")
<\/a><\/p>\nBack Pocket Pasta by Colu Henry – $2.99<\/strong><\/a><\/h2>\nAs much a mindset as it is a cookbook,\u00a0Back Pocket Pasta<\/i>\u00a0shows how a well-stocked kitchen and a few seasonal ingredients can be the driving force behind delicious, simply prepared meals. Pantry staples\u2014a handful of items to help you up your dinner game\u2014give you a head start come 6pm, so you can start cooking in your head on the way home from work. For instance, if you know that you have a tin of anchovies, a hunk of parmesan, and panko bread crumbs, you can pick up fresh kale to make Tuscan Kale “Caesar” Pasta. Or if you have capers, red pepper flakes, and a lemon, you can make Linguine with Quick Chili Oil. With genius flavor combinations, a gorgeous photograph for every recipe, and a smart guide to easy-drinking cocktails and wine,\u00a0Back Pocket Pasta<\/i>\u00a0will inspire you to cook better meals faster.<\/p>\n
<\/p>\n
![\"\"](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/04\/Everything-I-want-to-Eat-_-Sqirl-244x300.jpg\")
<\/a>Everything I Want to Eat by Jessica Koslow – $2.99<\/a><\/strong><\/h2>\nJessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses\u2014it looks good, tastes vibrant, and feels fortifying yet refreshing. In\u00a0Everything I Want to Eat<\/i>, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods\u2014no fake meat or fake sugar here\u2014that also happen to be suitable for vegetarians, vegans, or whomever you\u2019re sharing your meal with.<\/p>\n
The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:<\/p>\n
\n- Raspberry and cardamom jam<\/li>\n
- Sorrel-pesto rice bowl<\/li>\n
- Burnt brioche toast with house ricotta and seasonal jam<\/li>\n
- Lamb\u00a0merguez<\/i>, cranberry beans, roasted tomato, and yogurt cheese<\/li>\n
- Valrhona chocolate\u00a0fleur de sel<\/i>\u00a0cookies<\/li>\n
- Almond hazelnut milk<\/li>\n<\/ul>\n
Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications\u2014hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli\u2019s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.<\/p>\n
Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.<\/p>\n
Everything I Want to Eat captures the excitement of the food at Sqirl\u2014think of a classic grilled cheese turned playful with the addition of tomato coriander jam\u2014while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it\u2019s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.<\/p>\n
![\"\"](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2018\/04\/dinner-in-an-instant-236x300.jpg\")
<\/a><\/p>\nDinner in an Instant by Melissa Clark – $3.99\u00a0<\/a>\u00a0<\/strong><\/del>Already gone!<\/strong><\/span><\/h2>\nInspired by her viral\u00a0New York Times<\/i>\u00a0article “Why Do Cooks Love the\u00a0Instant Pot\u00ae? I Bought One to Find Out,” Melissa Clark’s\u00a0Dinner in an Instant\u00a0<\/i>has all new recipes that bring her signature flavor-forward dishes to everyone’s favorite countertop appliance.<\/p>\n
Dinner in an Instant\u00a0<\/i>gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils,\u00a0Green Persian Rice with Tahdig, and Lemon Verbena\u00a0Cr\u00e8me Brulee.
\nDinner in an Instant\u00a0<\/i>provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners.<\/p>\n
Fresh, approachable, and classic,\u00a0Dinner in an Instant<\/i>\u00a0is Melissa Clark’s most practical book yet.<\/p>\n![\"\"](\"https:\/\/dailywaffle.com\/stage1\/wp-content\/plugins\/trx_addons\/components\/lazy-load\/images\/placeholder.png\")
<\/a>The Banh Mi Cookbook by Andrea Nguyen – $1.99\u00a0<\/strong><\/a><\/h2>\nA cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.<\/b><\/p>\n
Created by Vietnamese street vendors a century or so ago, banh mi is a twist\u00a0on the French snack of p\u00e2t\u00e9 and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings\u00a0like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips,\u00a0and\u00a0pungent cilantro sprigs? You\u2019ll have ample opportunities to customize your sandwich\u00a0with filling options such as grilled pork, roast chicken, and \u201cthe special\u201d\u2014a delectable combination of garlicky pork, liver p\u00e2t\u00e9, and Vietnamese cold-cuts.<\/p>\n
Opening a new realm of flavor for anyone tired of standard sandwich fare,\u00a0The Banh Mi Handbook<\/i>\u00a0presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including:\u00a0Crispy Drunken Chicken, Shrimp in Caramel Sauce, Grilled Lemongrass Pork, Beef and Curry Sliders, Coconut Curry Tofu
\nLettuce Wrap Banh Mi<\/p>\n
Respected food writer Andrea Nguyen\u2019s simple, delicious recipes for flavor-packed\u00a0fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.<\/p>\n
<\/a>Eight Flavors by Sarah Lohman -$1.99<\/strong><\/a><\/h2>\nRead the DailyWaffle Review<\/a><\/strong><\/p>\nThe United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In \u201ca unique and surprising view of American history\u2026richly researched, intriguing, and elegantly written\u201d (The Atlantic<\/i>), Lohman sets out to explore how these influential ingredients made their way to the American table.<\/p>\n
She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like\u00a0How to Cook Everything\u00a0<\/i>by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens\u2014then she asks why.<\/p>\n<\/a>Grocery: the Buying and Selling of Food in America by Michael Ruhlman – $2.99<\/a>\u00a0<\/strong><\/h2>\nIn a culture obsessed with food\u2014how it looks, what it tastes like, where it comes from, what is good for us\u2014there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight\u2014in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen\u2019s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.\u00a0Grocery<\/i>\u00a0examines how rapidly supermarkets\u2014and our food and culture\u2014have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones.<\/p>\n
A mix of reportage and rant, personal history and social commentary,\u00a0Grocery<\/i>\u00a0is a landmark book from one of our most insightful food writers.<\/p>\n<\/a>Blood, Bones and Butter by Gabrielle Hamilton – $1.99\u00a0<\/a><\/strong><\/h2>\nBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life.\u00a0Blood, Bones & Butter<\/i>\u00a0follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton\u2019s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton\u2019s idyllic past and her own future family\u2014the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton\u2019s story is told with uncommon honesty, grit, humor, and passion.<\/p>
<\/a>Everything I Want to Eat by Jessica Koslow – $2.99<\/a><\/strong><\/h2>\nJessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses\u2014it looks good, tastes vibrant, and feels fortifying yet refreshing. In\u00a0Everything I Want to Eat<\/i>, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods\u2014no fake meat or fake sugar here\u2014that also happen to be suitable for vegetarians, vegans, or whomever you\u2019re sharing your meal with.<\/p>\n
The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:<\/p>\n
- \n
- Raspberry and cardamom jam<\/li>\n
- Sorrel-pesto rice bowl<\/li>\n
- Burnt brioche toast with house ricotta and seasonal jam<\/li>\n
- Lamb\u00a0merguez<\/i>, cranberry beans, roasted tomato, and yogurt cheese<\/li>\n
- Valrhona chocolate\u00a0fleur de sel<\/i>\u00a0cookies<\/li>\n
- Almond hazelnut milk<\/li>\n<\/ul>\n
Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications\u2014hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli\u2019s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.<\/p>\n
Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.<\/p>\n
Everything I Want to Eat captures the excitement of the food at Sqirl\u2014think of a classic grilled cheese turned playful with the addition of tomato coriander jam\u2014while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it\u2019s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.<\/p>\n
<\/a><\/p>\nDinner in an Instant by Melissa Clark – $3.99\u00a0<\/a>\u00a0<\/strong><\/del>Already gone!<\/strong><\/span><\/h2>\nInspired by her viral\u00a0New York Times<\/i>\u00a0article “Why Do Cooks Love the\u00a0Instant Pot\u00ae? I Bought One to Find Out,” Melissa Clark’s\u00a0Dinner in an Instant\u00a0<\/i>has all new recipes that bring her signature flavor-forward dishes to everyone’s favorite countertop appliance.<\/p>\n
Dinner in an Instant\u00a0<\/i>gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils,\u00a0Green Persian Rice with Tahdig, and Lemon Verbena\u00a0Cr\u00e8me Brulee.
\nDinner in an Instant\u00a0<\/i>provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners.<\/p>\nFresh, approachable, and classic,\u00a0Dinner in an Instant<\/i>\u00a0is Melissa Clark’s most practical book yet.<\/p>\n
<\/a>The Banh Mi Cookbook by Andrea Nguyen – $1.99\u00a0<\/strong><\/a><\/h2>\nA cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.<\/b><\/p>\n
Created by Vietnamese street vendors a century or so ago, banh mi is a twist\u00a0on the French snack of p\u00e2t\u00e9 and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings\u00a0like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips,\u00a0and\u00a0pungent cilantro sprigs? You\u2019ll have ample opportunities to customize your sandwich\u00a0with filling options such as grilled pork, roast chicken, and \u201cthe special\u201d\u2014a delectable combination of garlicky pork, liver p\u00e2t\u00e9, and Vietnamese cold-cuts.<\/p>\n
Opening a new realm of flavor for anyone tired of standard sandwich fare,\u00a0The Banh Mi Handbook<\/i>\u00a0presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including:\u00a0Crispy Drunken Chicken, Shrimp in Caramel Sauce, Grilled Lemongrass Pork, Beef and Curry Sliders, Coconut Curry Tofu
\nLettuce Wrap Banh Mi<\/p>\nRespected food writer Andrea Nguyen\u2019s simple, delicious recipes for flavor-packed\u00a0fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.<\/p>\n
<\/a>Eight Flavors by Sarah Lohman -$1.99<\/strong><\/a><\/h2>\nRead the DailyWaffle Review<\/a><\/strong><\/p>\n
The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In \u201ca unique and surprising view of American history\u2026richly researched, intriguing, and elegantly written\u201d (The Atlantic<\/i>), Lohman sets out to explore how these influential ingredients made their way to the American table.<\/p>\n
She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like\u00a0How to Cook Everything\u00a0<\/i>by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens\u2014then she asks why.<\/p>\n
<\/a>Grocery: the Buying and Selling of Food in America by Michael Ruhlman – $2.99<\/a>\u00a0<\/strong><\/h2>\nIn a culture obsessed with food\u2014how it looks, what it tastes like, where it comes from, what is good for us\u2014there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight\u2014in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen\u2019s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food.\u00a0Grocery<\/i>\u00a0examines how rapidly supermarkets\u2014and our food and culture\u2014have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones.<\/p>\n
A mix of reportage and rant, personal history and social commentary,\u00a0Grocery<\/i>\u00a0is a landmark book from one of our most insightful food writers.<\/p>\n
<\/a>Blood, Bones and Butter by Gabrielle Hamilton – $1.99\u00a0<\/a><\/strong><\/h2>\nBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life.\u00a0Blood, Bones & Butter<\/i>\u00a0follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton\u2019s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton\u2019s idyllic past and her own future family\u2014the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton\u2019s story is told with uncommon honesty, grit, humor, and passion.<\/p>
- Valrhona chocolate\u00a0fleur de sel<\/i>\u00a0cookies<\/li>\n