Michael Harlan Turkell Books

Chris Cosentino, executive chef of Cockscomb in San Francisco, is known nationally for his "odds & ends" meat offerings. In Offal Good , Cosentino shares 140 recipes that show that offal cuts are arguably the best parts of the animal to cook and enjoy. Offal Good is a comprehensive guide to nose to tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal."

From restaurateur and Food Network star Aarón Sánchez comes a fabulous new cookbook centered around 15 unforgettable Mexican flavor bases. Known for his appearances on shows like Chopped and Heat Seekers, Sánchez brings the vibrant tastes of his New York City restaurant, Centrico, to your kitchen. His passion for food has established him as a leading contemporary Latin chef, introducing audiences to modern interpretations of classic Latin cuisine. In this cookbook, Sánchez simplifies cooking by focusing on one base recipe that can transform into multiple delicious dishes. For instance, his Garlic-Chipotle Love—a blend of roasted garlic, chipotles in adobo, cilantro, and lime zest—can be used in various recipes like Chipotle-Garlic Mashed Potatoes and Mussels with Beer and Garlic-Chipotle Love. He features fifteen flavor base recipes, including Roasted Tomato Salsa and Cilantro-Cotija Pesto, and shares his method for creating the perfect mole to pair with dishes like roasted Cornish game hens and braised beef short ribs. With easy tips for incorporating these sauces into everyday meals, Sánchez empowers home cooks to create simple, flavorful dishes that will elevate their cooking. His warm, engaging style ensures that your culinary creations will inspire joy and satisfaction at the dinner table. Enjoy the journey of flavor!

Fresh, hip cookbook takes jamming out of grandma’s kitchen and into the 21st centuryIn Jam On , New York’s “Jam Queen” Laena McCarthy shares her love of making inventive handmade jam with delicious recipes and canning techniques. Her down-to-earth approach and unique, easy method allows even the novice cook to make fresh and exciting jam. The recipes in Jam On use less sugar, making the jams not only healthier, but more intensely flavorful than your average fruit concoction. With step-by-step instructions and four-color photographs throughout, McCarthy guides readers through the canning process and offers inventive herb and spice combinations for a range of signature jams.Recipes • Grapefruit & Smoked Salt Marmalade• Strawberry Balsamic Jam• Easy Like Sunday Morning Blueberry Preserves• Tiny Strawberry Preserves with Thai Basil• Rhubarb Hibiscus Jam• Spiced Beer Jelly• Hot Fireman’s Pear Jam• Lime & Pandan Marmalade• and much more