Here are 100 books that Small Victories fans have personally recommended if you like
Small Victories.
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I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
A moving story of love, betrayal, and the enduring power of hope in the face of darkness.
German pianist Hedda Schlagel's world collapsed when her fiancé, Fritz, vanished after being sent to an enemy alien camp in the United States during the Great War. Fifteen years later, in 1932, Hedda…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
"Good, simple food is meant to be shared and enjoyed. Cook often." These lines from the introduction of "Tasty" perfectly capture the spirit of this delightfully useful cookbook. Finamore obviously knows his way around the kitchen, and his recipes are both practical and joyful. Clearly written and full of friendly tips and advice, this is a cookbook that more than lives up to its promise of delicious results for everyday meals (from breakfasts to snacks) without taxing the cook. It's also a smart and entertaining read, and just the type of cookbook that will indeed inspire you to cook often.
For the past twenty years, Roy Finamore has shaped America's most popular cookbooks, publishing such influential authors as Martha Stewart, Ina Garten (the Barefoot Contessa), and Lee Bailey and working alongside chefs and other food authorities to help them streamline their recipes. Now, in Tasty, he shows you how to make the most of your time and have fun in the kitchen.
Tasty proves that a meal doesn't need to be showoffy to be uncommonly good. When you serve food from this book, your family and friends will sit up and take notice, and you'll be relaxed and smiling when…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
In the opening pages of this wonderful book, Slater writes: "Cooking should, surely, be a lighthearted, spirited affair, alive with invention, experimentation, appetite, and adventure." – and the pages that follow go a long way to make this possible. Jam-packed with over 600 recipes and ideas for simple, comforting everyday dishes, "Eat" is as much fun to cook from as it is to read. The recipes themselves are written in the style of extended tweets, and most are accompanied by ideas for creative variations, helpful notes, and charming narratives. There are few strict rules here, just tons of tempting recipes and even more inspiration to spark your own cooking adventures.
From the star of BBC One's 'Nigel and Adam's Farm Kitchen' this beautiful and easy-to-use follow-up to 'The Kitchen Diaries II' contains over 600 recipe ideas and is your essential go-to for what to cook every day.
Returning to the territory of Nigel's bestselling 'Real Fast Food', 'Eat' is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that's easy to read and use anywhere.
Enjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.
Coyote weather is the feral, hungry season, drought-stricken, and ready to catch fire. It’s 1967, and the American culture is violently remaking itself while the country is forcibly sending its young men to fight in a deeply unpopular war.
Jerry has stubbornly made no plans for the future because he…
I have spent my entire working life teaching others how to cook – in the kitchen, in the classroom, and through my cookbooks and countless magazine articles – and I can sum up all my cooking lessons into one word: Cook! The more you cook, the more confidence you gain – and the more joy and success you will experience. But where to start? My best advice is to find a few cookbooks that you trust - ideally ones that offer plenty of explanation. From these, select several dishes that sound appealing and commit to learning to make them by heart. With repetition, you will learn to cook without relying on the recipes, and you’ll be well on your way to becoming a more confident — and intuitive — cook.
Brimming with smart, flavor-packed recipes and expert advice, Vietnamese Food Any Day opens up a world of flavor to cooks at every level and from every background. Drawing on decades of experience writing and teaching about her native cuisine, Nguyen demystifies Vietnamese cooking and shows us how use easy-to-find ingredients (no specialty markets required!) to successfully – and quickly – create sensational, authentic favorites. Whether you're an experienced cook or a novice, the lessons and tips in this book will have a delicious influence the rest of your cooking.
Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes.
IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • The Washington Post • Eater • Food52 • Epicurious • Christian Science Monitor • Library Journal
Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip…
My name is Mary Bryant Shrader, and I'm the creator of Mary's Nest, a YouTube channel and corresponding website devoted to teaching approachable traditional cooking techniques using whole ingredients to help everyone become a Modern Pioneer in the kitchen. I take a simple step-by-step approach to help home cooks of all abilities cook simple, healthy meals using every last scrap of food to work towards creating a no-waste kitchen. I live in the Texas Hill Country with my sweet husband, Ted, and our lovable yellow lab, Indy. Our son Ben is just a drive away, and he frequently joins us for cozy home-cooked meals by the fireplace, followed by an evening of rousing board games.
When I first read Tamar's original book, An Everlasting Meal, I knew I had found a kindred home-cook spirit in her. And to be honest with you, I thought that book couldn't be topped. But then she wrote The Everlasting Meal Cookbook!
This cookbook is the definitive guide on how to use up every imaginable leftover in your kitchen so that almost nothing will go to waste. Chances are, when you begin to implement Tamar's leftover recipes, you will see very little going into your kitchen garbage can. You'll gaze upon every scrap, every crumb in your kitchen in a new light.
Next thing you know, you will be taking the heel of a loaf of bread, a sliver of a parmesan rind, and a few vegetables from your crisper (that look a bit past their prime) and turning it all into a dinner that friends and family alike will…
Named a Most Anticipated Book of the Year by Vogue and BookRiot
The award-winning, bestselling author of An Everlasting Meal serves up an inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all kinds of leftovers-perfect for solo meals or for feeding the whole family.
Food waste is a serious issue today-nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we're stuck. That's where Tamar Adler can help-her area of culinary expertise is finding…
I was raised in a ‘hospitality forward’ household to say the least. My parents always had family and friends over the house eating and drinking and although no one was in the food and beverage industry, most of the folks all had something to say about food and beverage. It was a fundamental part of the conversation. It carried over to me and became something that I focused on even before I was ever in the service industry. With experience, I became more knowledgeable, and my tastes became wider and a bit more refined, but the seeds were planted long ago.
Recommending books with various recipes would be too easy (after all, that’s what my book is for). I think it would be an interesting leap for enthusiastic imbibers to explore what works and why. The Flavor Thesaurus will also carry over to the kitchen where everything ties together. I have used this reference book to the point of disintegration, especially when turning the calendar pages of seasonality as foods and ingredients disappear from the radar for months at a time. It has alternately saved and educated me through the years.
“A perfect reference for the aspiring foodie.” –Chicago Tribune
Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award
A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.
Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food…
Homeless following the death of his adoptive parents in a car crash and the subsequent loss of their farm tenancy, Seb decides to enrol as a residential student at the Asklepios Foundation, a College of Natural Medicine, boasting a sanctuary modelled on an ancient Greek healing temple. Spending a night…
Jackie Alpers is an award-winning professional food photographer and author. She is a longtime contributing recipe developer & photographer for The Food Network, Refinery29, TheKitchn, TodayFood, Real Simple, National Geographic, and Edible Baja Arizona Magazine among others. She has been featured in articles for Reader’s Digest, CNN, Good Morning America, The New York Times & NPR. She writes, cooks, and styles recipes from her sun-lit studio in Tucson, Arizona.
Longing for the food from home yet finding her quest unobtainable to fulfil, Lisa Fain, a 7th generation Texan, took matters into her own hands and began exploring ways to recreate Tex-Mex dishes in her NYC apartment. From this process a cookbook was born. The Homesick Texan is for every armchair traveler who wants to recreate a little bit of Texas, not matter where they may be at the moment.
When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family's farm. But most of all, she missed the foods she'd grown up with.
After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from…
I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
This is just an awesome cookbook that I recommend regardless of its Chicago roots.
Stephanie Izard was the winner of Bravo TV’s Top Chef Season 4, is a two-time James Beard Best Chef: Midwest winner and longtime restaurateur in Chicago with Boka Restaurant Group, which owns a ton of popular restaurants around town.
I really like her sweet and sour eggplant and pork ragu recipes. All the recipes are great and easy to make, though.
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV s Top Chef, she s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef s process including where she finds her cooking muses, how she…
I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
Kids’ cookbooks are about 1,000 times more awesome than they were when I was a kid. Recipes are easy to follow, they’re accompanied by colorful photos, and they feature foods kids actually want to make. For me, this cookbook, takes fun to the next level by including little food facts alongside most of the recipes (Did you know french toast isn’t actually French? The dish can be traced back to the Roman Empire – long before France was even a country!) The cookbook features standard breakfast, lunch, and dinner recipes but my favorite chapter is about Fake-Out Cakes. That’s right – they’re cakes, but they look like other things. There are instructions for making cakes that look like everything from a cheeseburger to mac and cheese. Bon appétit!
It's the ultimate kids cookbook from America's #1 food magazine: 150+ fun, easy recipes for young cooks, plus bonus games and food trivia!
"This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together." -School Library Journal
"This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy." -Publishers Weekly
The Big, Fun Kids Cookbook from Food Network Magazine gives young food lovers everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow,…
Marriage and Fatherhood in the Nazi SS
by
Amy Carney,
When I was writing this book, several of my friends jokingly called it the Nazi baby book, with one insisting it would make a great title. Nazi Babies – admittedly, that is a catchy title, but that’s not exactly what my book is about. SS babies would be slightly more…
I’ve always been interested in food, even as young as 3 years old I remember wanting to taste everything, and I found the process of cooking fascinating. But I really got interested in food as a topic for research during my time studying Greek culture for my PhD thesis. People on the island of Kalymnos, where I’ve conducted research for 30 years, made a strong connection between food and memory, but it was a connection that few scholars have written about until recently. So I’ve been excited to participate in a new field reflected by all of these books, and hope you will be as well.
This book really debunks many of the myths about how and whether Americans cook today.
I loved the way that the author took us into the thoughts and practices of contemporary home cooks going about their daily cooking. I also found fascinating the comparison and contrast with those who have taken up artisanal production of sourdough bread and other skilled food products.
Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. By looking closely at the stories and practices of American home cooks-witnessing them in the kitchen and at the table-Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who…
![Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=220,quality=75/media/covers/91QKM0TSIKL_x83p2z "Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]")
![Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=440,quality=75/media/covers/91QKM0TSIKL_x83p2z "Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]")
![Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=110,quality=75/media/covers/91QKM0TSIKL_x83p2z "Book cover of Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors [A Cookbook]")
