Cooking Titles

<b>Sizzle Up Your Summer with Hall of Famer Frank Thomas&#39;s Grilling Guide!</b><p>Step up to the plate and discover the grilling secrets of baseball legend Frank Thomas! In <i>Big Hurt&#39;s Guide to BBQ and Grilling</i>, the Chicago icon shares his passion for outdoor cooking, bringing you a collection of mouthwatering recipes perfect for any occasion. Whether you&#39;re a seasoned grill master or just starting out, this cookbook is your ticket to BBQ greatness.</p><p>From sizzling steaks to slow-cooked ribs and juicy burgers, Frank&#39;s recipes cater to every taste, offering both healthy and indulgent options. Inside, you&#39;ll find:<ul><li>Easy-to-follow instructions for grilling success</li><li>Tips for mastering BBQ basics</li><li>Delicious recipes for appetizers, sides, and main courses</li><li>A taste of authentic Southern cuisine</li></ul>Get ready to impress your friends and family with home run flavors from the Big Hurt himself! This cookbook is perfect for baseball fans, grilling enthusiasts, and anyone looking to elevate their outdoor cooking game.</p>

Choosing meals prepared with fresh, natural ingredients isn't just healthy, it's good for the earth. In Don't Cook the Planet, author Emily Abrams and an all-star collection of chefs and ecoactivists share more than 70 delicious recipes as well as tips on how to minimize your carbon footprint. Each contributor—including Stephanie Izard, Top Chef star and executive chef at Girl & the Goat; Chevy Chase; MasterChef judge and acclaimed chef Graham Elliot; actor Joshua Henderson; and many others—provides easy, everyday ideas that will save you money and stock your kitchen with fresh, delicious foods while preserving the planet for generations to come. The author, an 18-year-old activist, approaches sustainability from a personal perspective, striving to make changes that will impact her generation, and in so doing, has created a cookbook that explains how positive food choices significantly impact one's environment as well as one's health.

This illustrated cookbook features tried-and-true recipes, expert advice, and practical kitchen tips for preparing delicious, ocean-inspired meals. Only the best recipes from the award-winning pages of the Boston Globe made the final cut for New England Seafood Cookbook, with selections such as salmon burgers with sour cream dill sauce, swordfish with braised fennel in orange juice, Monkfish piccata, and, of course, lobster rolls of every kind. Each chapter ends with innovative signature-dish recipes by some of Boston’s top chefs, including Jasper White, Ken Oringer, Ana Sortun, Lydia Shire, Gordon Hamersley, and Jody Adams.