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Cooking Light Global Kitchen
"It is an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermarkets. We can thank globalization for stimulating our taste buds--and for making it easier to eat healthy." David Joachim, Author

Cooking Light Global Kitchen brings a world of flavor, texture, and enticing aromas to your everyday meals. In this book, the sometimes intimidating topic of preparing your favorite ethnic-inspired dishes is made easy, approachable, and, most importantly, doable for home cooks of any skill level, by using ethnic ingredients easy-to-find in your local grocery store!

New York Times Bestselling author David Joachim, shares fascinating stories behind the world's most loved dishes as well as tips and techniques from 15 notable chefs and experts such as Rick Bayless, Marc Vetri, Michael Solomonov, Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman, and many more.

We'll show you how to create Mexican chile rellenos, homemade pasta in the Italian tradition, Thai sticky rice, Egyptian koshari, and many other dishes without venturing further than the supermarket. You'll get a taste of the world without ever leaving home.
  • More than 150 recipes from around the world provide adventurous eaters with plenty of options to keep their palates pleased
  • Features melting pot recipes blending the flavors of multiple cuisines, appealing to America's love of fusion dishes
  • All the recipes are prepared with easy-to-find ingredients, making each deliciously doable
  • Full-color images of each recipe brings each dish to life
  • A complete nutrition analysis shows readers they can makeonce-in-awhile favorites into everyday options
  • Ingredients: Detailed information about the easy-to-find ingredients that are the basis of many of these international favorites, where to find them (mostly at the regular grocery store these days), and how to know you're picking the best.
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Eating Italy
Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ’s culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn’t forgotten what she ordered).

Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher’s Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away. Order It Now!
 
Fire in My Belly
Step into the kitchen with beloved chef Kevin Gillespie, whose deep commitment, passion, and skill shine throughout this approachable cookbook. This is truly a book to be cooked from again and again.

"Cooking is figuring out the great qualities of any food and making those qualities shine." That's the inspiring message of Fire in My Belly by Top Chef fan favorite Kevin Gillespie. Fire In My Belly celebrates good ingredients with more than 120 hip, accessible recipes presented in a cutting-edge design. This book taps into our national obsession with knowing where our food comes from. Kevin’s southern charm, passion, and funny stories guide readers through one-of-a-kind chapters, like "Foods You Thought You Hated," "When I Want to Eat Healthy," "My Version of Southern Food," "World Classics Revisited," and "Junk Food." Fire in My Belly shows cooks what to do with fresh farmers' market foods while providing a backstage pass to the life of a rising culinary star. Order It Now!
 
Rustic Italian Food
Slow-cooked meats, homemade breads, flavorful pastas...these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. In Rustic Italian Food, acclaimed Philadelphia chef Marc Vetri celebrates the handcrafted cuisine of Italy, advocating a hands-on, back-to-the-basics approach to cooking. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. Rustic Italian Food is also an education in kitchen fundamentals, with detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces. Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food. Order It Now!
 
Fire It Up: More Than 400 Recipes for Grilling Everything.
With more than 400 recipes that teach you how to cook anything and everything on a grill, this exceptional guide to grilling goes beyond the science of meat and flame. Fire It Up is the first grilling primer that's all about ingredients. Chapters are organized by meats, fowl, fish, vegetables, fruits, and breads. The equipment and techniques chapter gets you started, and an in-depth look at flavorings, including dozens of recipes for rubs, brines, and marinades keeps your menu varied. Fire It Up includes tips for buying and handling proteins, as well as handy charts in every chapter that break out cooking methods, meat cuts, and temperatures for easy reference. It's time to Fire It Up! Order It Now!
 

The Food Substitutions Bible 2nd Edition

A new edition of the International Association of Culinary Professionals (IACP) award winner. Practical and enjoyable to read, this new edition features more than 6,500 substitutions, including 300 new entries like agave nectar and mandoline, five new ingredient charts and measurement tables, and 50 new recipes. The publisher increased the book's trim size, so it is now bigger, better, updated, expanded and completely revised, providing more useful cooking information at your fingertips. Order It Now!

 
Mastering the Grill Deck
Based on the best-selling book Mastering the Grill, this deck includes tips on grilling and recipes for everything from smoked ribs and spicy rubs to blue cheese burgers and slow-cooked barbecue as well as grilled vegetable and dessert recipes. You get the 50 best recipes from the New York Times bestselling book plus the best tips and photos—all in a nifty deck of recipe cards. Handy at the grill and perfect for gift-giving. Order It Now!
 
II Viaggio Di Vetri: A Culinary Journey
Philadelphia enjoys one of the country's most dynamic food scenes, and Marc Vetri is its top culinary talent. Mario Batali called Vetri Ristorante "possibly the best Italian restaurant on the East Coast." Vetri's refined rustic-Italian cuisine is on brilliant display in IL VIAGGIO DI VETRI. The recipes showcase the chef's soulful renditions of Italian classics, and accompanying notes by sommelier Jeff Benjamin offer lively lessons on the classic and lesser-known wines of the region. Throughout, Vetri shares tales of his cooking apprenticeship in northern Italy and shows how to bring the lessons he learned there into the home kitchen. Order It Now!
 
The Science of Good Food: The Ultimate Reference on How Cooking Works
This is the first A to Z reference to bring the science of food to home cooks and professional chefs alike. Organized like an encyclopedia, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. Order It Now!
 
Mastering the Grill
Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes everything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic. See more about Mastering the Grill, including a podcast, blog, photos, recipes, and an event schedule at http://www.masteringthegrill.com. Order It Now!
 
A Man, A Can, A Plan, A Second Helping
The latest entry in the A Man, a Can series returns with more easy recipes for great, guy-friendly food. When award-winning cookbook author/editor David Joachim introduced the A Man, a Can series in 2002 with A Man, a Can, a Plan, readers and reviewers alike were quick to embrace the winning premise: quick, tasty, healthful meals based on canned and other convenience foods. "This cookbook makes meals guys would love," raved the Philadelphia Daily News. "A foolproof, not to mention spill-proof, guide to manly success in the kitchen," exclaimed the Sunday Star-Ledger. Now David Joachim is back with 50 new tempting recipes for hungry guys everywhere—hearty, healthy fare such as Chili Empanadas, Noodlicious Ramen Salad, Cheez-It Crusted Chicken, Pesto Salmon Pitas, and more. With step-by-step instructions and full-color photographs, even the most culinarily challenged dudes can whip up dishes that will have diners eager for more. Order It Now!
 
Perfect Light Desserts
Everybody loves dessert, but nobody loves the calories. Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving. Order It Now!
 
The Spaghetti Sauce Gourmet
The Cake Mix Doctor meets Everyday Italian! In this book, best-selling author David Joachim presents 170 creative recipes for easy dinners that start with bottled pasta sauce, like pesto, alfredo, and clam sauce in addition to plain old marinara. Everybody gets tired of pasta sauce on pasta, but we eat it because it's easy. David will show you how to use jarred sauce in innovative ways to create dishes that look complicated but are really a snap to make. Order It Now!
 
The Tailgater's Cookbook
In The Tailgater's Cookbook, David Joachim brings his no-nonsense know-how to the stadium with ninety creative, mouthwatering recipes to prepare ahead or at the stadium. Recipes include simple appetizers to impressive grilled food like Memphis-style Babyback ribs to sophisticated desserts like Tiaramisu. From Brats in Beer, favored at Soldier Field, to Salmon Steaks with Pineapple Relish, enjoyed in Seattle, to David's version of the quintessential New York favorite, Grilled Pizza, the recipes in The Tailgater's Cookbook can be enjoyed at the Daytona 500 or at home on Super Bowl Sunday. Order It Now!
 
The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques
Some of the greatest cooking discoveries are the result of creatively substituting one ingredient, one piece of equipment, or one cooking technique for another. The Food Substitutions Bible compiles all types of substitutions into one comprehensive, easy-to-use handbook. Simply organized from A to Z, its 1,500 entries have more than 5,000 substitutions. Every substitution includes instructions with exact proportions for accurate, reliable replacements. When multiple substitutions are given within an entry, they are organized into categories for quick reference. Order It Now!
 
A Man, A Can, A Grill: 50 No-Sweat Meals You Can Fire Up Fast!
Take a man. Add a can. Now throw in a grill. Sounds like a recipe for disaster, right? But with the geniuses who brought you A Man, A Can, A Plan are calling the shots, any guy can turn his culinary carnage into a killer meal. Features: Photos of most ingredients, so shopping is a breeze; Instructions for charcoal and propane grills alike; Options for vegetarians; Other useful facts about the ingredients and grilling techniques. Whether the menu calls for beer-basted chicken or shish kebabs, Joachim's approach to barbecuing will lure even the most inexperienced cook to slap on an apron. Order It Now!
 
A Man, A Can, A Plan: 50 Great Guy Meals Even You Can Make!
From the best-selling author David Joachim and inspired by the popular men's magazine, Men's Health, the original A Man, A Can, A Plan cookbook presents 50 simple, inexpensive, delicious recipes featuring ingredients guys have right in their cupboards - canned food! Great and healthy food can be made for a low price and with minimum effort, and A Man, A Can, A Plan lays it all out in pictorial, easy-to-follow- steps, for the culinary challenged! All you need is a can opener and your appetite! Order It Now!
 
Brilliant Food Tips and Cooking Tricks : 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
"Be a faster, smarter, better cook" and have more fun, too! Cookbook editor David Joachim has teamed up with leading food experts across the country to bring you the most comprehensive home-cooking reference book ever. Get down-to-earth answers to the cooking questions that you face every day. From A to Z, you'll discover more than 5,000 insider kitchen tips and over 900 recipes for incredibly easy, incredibly good food. Finally, you can enjoy yourself in the kitchen and still win raves. Order It Now!
 
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