Cooking Titles

<P style="BORDER-TOP-COLOR: ; BORDER-LEFT-COLOR: ; BORDER-BOTTOM-COLOR: ; BORDER-RIGHT-COLOR: ">Hall of Famer and Chicago icon Frank Thomas shares his passion for grilling and cooking with baseball fans everywhere for the first time. Grilling is perhaps as essential and synonymous with American culture as baseball itself, and Frank Thomas is ready to share all of his home run recipes. Whether you’re looking for barbecue basics or grilling greatness, these sizzling steaks, slow-cooked smoked ribs, and mouthwatering burgers are sure to please every palate, from healthy fare to hearty indulgences. Beautiful full-color photographs and easy to follow instructions set you up for culinary success alongside legendary former White Sox player Frank Thomas.

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.