The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
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How to Cook Everything by Mark Bittman
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Ottolenghi Simple by Yotam Ottolenghi
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The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
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Salt, Fat, Acid, Heat by Samin Nosrat
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Oxford Encyclopedia of Food and Drink in America
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Our cookbook features a wide variety of recipes—from quick and easy weekday meals to gourmet dishes, desserts, vegetarian options, and healthy choices. Whether you’re a beginner or a seasoned home chef, there’s something for everyone.
Yes! We’ve made sure all recipes use simple, everyday ingredients that can be found at your local grocery store. No exotic or hard-to-pronounce items unless alternatives are provided.
Absolutely! Every recipe includes step-by-step instructions, cooking tips, and prep/cook time so even first-timers can cook with confidence.
Yes, many of the recipes include full nutritional breakdowns including calories, protein, carbs, and fats—especially helpful if you’re following a diet or tracking your intake.
