食谱的指数击打厨房引用英国威廉希尔William Hill橄榄球

An index of (almost) all of the cookbooks ever cooked from or discussed on Smitten Kitchen. [This is a work in progress.]

Note:I link to Amazon here because I know it’s where many of us begin our book searches there, but do consider consultingWilliam Hill橄榄球Bookshop.org,Indiebound.org,独立书店一天William Hill橄榄球的商店取景器for expanded bookstore resources. As always: shop from the stores you want to see in your neighborhood.

Chicano Eats(Esteban Castillo)

A vibrant cookbook that celebrates Mexican cuisine from a Mexican-American lens. Despite its cheerful appearance, it doesn’t skip the biographical and historical stories that, for me, makes a cookbook worth curling up with.” — from牛奶酱Chocoflan

Jubilee(Toni Tipton-Martin)

这是th之一ose incredible books that even from the pages of the introduction quietly but irrevocably pivots some of the ways you think about food… ” — fromCollard Greens with Cornmeal Dumplings

Open Kitchen(Susan Spungen)

Focuses on cooking for casual entertaining…I love the breezy-feeling recipes here.” — fromWhole Lemon Meringue Pie Bars

Vegetable Kingdom(Bryant Terry)

Real ingredient-focused vegan cooking with Afro-Asian flavors.” — fromSmashed Potatoes with Sweet Corn Relish

好饭难寻(Amy C. Evans and Martha Hall Foose)

A charming cookbook with original paintings throughout from Amy C. Evans. Each recipe tells a story from a quirky Southern character who shares a beloved recipe.” — fromBeach Bean Salad

Drinking French(戴维·莱博维茨)

这是样书,让你觉得你已经跳上飞机飞往巴黎度过漫长,悠闲的下午 - 到 - 晚上徘徊,喝和品尝这个那个......” - 摘自大黄亲切

从简单的开始:11每天配料为无数周日的夜间餐(Lukas Volger)

“Volger的素食烹饪是非常可行的,是来自于一个事实,这显然是他在家里做饭给自己的食物,因此,所有的扭结变平滑的那种做能力。一切听起来很不错......” - 摘自胡萝卜和白豆汉堡

From the Oven to the Table(Diana Henry)

“…I received the wonderful Diana Henry’s (she of the Bird in Hand and How to Eat a Peach fame for highly cookable recipes) most recent cookbook, full of sheet pan-ish meals, last fall and my favorite thing happened: I immediately bookmarked four dishes.” — fromRoasted Squash and Tofu with Ginger

Six Seasons(约书亚麦克法登)

“Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire…” — fromRoasted Cabbage with Walnuts and ParmesanandAsparagus and Egg Salad with Walnuts and Mint

家庭(Hetty McKinnon)

“…focuses on vegetarian comfort food with an eye towards the daily ritual of cooking, however your family might look, and it might be my favorite [of McKinnon’s books] yet.” — fromChickpea and Kale Shakshuka

一个碗烘焙(Yvonne Ruperti)

“… the kind of cookbook book that I imagine a lot of people would rather have on their shelves because it’s realistic about the way we really want to bake, that is, no multiple mixing bowls, no mise-en-place and questioning everything, i.e. “Does this really taste worse if the ingredients aren’t sifted?” — from草莓酥大黄酒吧andCinnamon Sugar Scones

河畔咖啡馆伦敦(露丝罗杰斯)

This cookbook reminded me of what a pure and wonderful thing spaghetti al limone can be when made as uncluttered as possible…” — fromSimplest Spaghetti al Limone

Where Cooking Begins(Carla Lalli Music)

“这本书的消息是顺其自然。She wants your cooking to begin when you think about what you’re craving, what calls to you at the store or market, the pantry items you keep stocked and then cook vs. setting off to the store with a rigid recipe in mind and hoping you’ll find what you need…” — fromBurrata with Charred and Raw Snap Peas

The Buffalo New York Cookbook(Arthur Bovino)

This book teaches us how to make all of the food [the author] fell in love with in Buffalo, from beef on weck, chicken finger subs, sponge candy, Tom & Jerrys, frozen custard, and, of course, all of the Buffalo wings you could ever dream of.” — fromBaked Buffalo Wings