Enhanced with 70 color photos and 80 well-tested recipes from soups & entrees to desserts, this cookbook offers the secrets to cooking great dishes with culinary lavender. A feast for all the senses

An attractive 24-page booklet-style recipe sampler with 27 well-tested recipes and 18 colorful accompanying photos. Recipes are doable for cooks from novice to experienced and range from beverages, appetizers, mains and sides, to sweets and desserts and basic staples. All recipes include helpful introductions and/or tips for success, plus an introductory page provides basic guidelines and how-tos on cooking with culinary lavender. This attractive and compact sampler is perfect for those wanting to discover how this surprisingly versatile culinary herb can magically enhance the taste of many sweet and savory dishes.

Want to cook with lavender but have no idea where to begin? Well, don't fret! With the help of this recipe book, you'll be able to put up 30 delicious recipes that have the beautiful, floral undertone of lavender through them! Using simple ingredients, you'll be able to put up delicious lavender recipes in no time! And best of all, they'll taste super delicious!

An accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of Let’s Make Ramen! ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Wired, Publishers Weekly, Booklist • “A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano’s rich Japanese heritage and artist Sarah Becan’s dynamic illustrations.”—Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Asian Dumplings Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen. Let’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings. Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.

Part travel diary, part memoir, part history, and all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived and visited. Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Karen focuses on the best of traditional recipes, preserving the ways of eating that kept our ancestors healthy, a vital contribution to the modern food landscape. If you would like to see the old made new again, to taste slow food instead of fast, to make food personal yet international, you will find it here.

Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist

Finalist, 2008 New Mexico Book Awards Lavender is a lovely flower, as well as key ingredient for perfumes and scented soaps. What most people are not aware of is that lavender is also a plant that Spanish settlers first brought to the Americas and has a great many culinary uses as well! That's what makes Suzanne Smith's Cooking With Lavender such a unique compendium of recipes that incorporate lavender among the ingredients for a wide range of main and side dishes, beverages, butters, sweets, rubs and herbal mixtures. From Lavender-Fried Apples, Red Raspberry-Lavender Soup and Lavender Lemonade to Grilled Marinated Filets Mignons on Lavender Foil Bread, Broiled Salmon with Lavender Champagne Sauce and Lavender Shortbread Cookies, Cooking With Lavender is a unique addition to personal and community library cookbook collections—and a lot of fun to browse while seeking novel dishes to embellish any mealtime occasion!