Gifts for the Chef Who Has it All

 What to get the chef who has everything? A speciality cookbook of course! Check out any of these fantastic cookbooks for the chef in your life! 

For the Weekday Cook:

BEST OF BRIDGE WEEKDAY SUPPERS: All-New Easy Everyday Recipes The Best of Bridge ladies (established in 1975 with a group of 8 female friends) are back with another bestseller and 175 simple recipes with gourmet results for every night of the week. Best of Bridge.

For the No-Fuss In-a-Rush Cook:

5-INGREDIENT INSTANT POT® COOKBOOK: 150 Easy, Quick & Delicious Recipes Dinner is about to get even easier now that you can cook mouthwatering meals in your Instant Pot® with five ingredients or less. Marilyn Haugen, Wisconsin.

For the Let's-Eat-Already Cook:

150 BEST TOASTER OVEN RECIPES A collection of recipes that is as versatile as your toaster oven itself. Perfect for college, university, elders, singles, camping, RV-ing, etc. Linda Stephen, Ontario.

For the Dessert Chef:

THE CHEESECAKE BIBLE, SECOND EDITION: 300 Sweet & Savory Recipes for Cakes and More  This is the ideal guide for beginners and seasoned bakers alike, ensuring that they make the very best cheesecakes. George Geary, California.

For the Fancy-Cheesy Chef:

THE FONDUE BIBLE, SECOND EDITION: The 200 Best Recipes This updated edition offers 10 new recipes in an entire section devoted to throwing fondue parties. Ilana Simon, Winnipeg.

For the Breakfast-Is-Best Cook:

150 BEST WAFFLE MAKER RECIPES: From Sweet to Savory Now home cooks can enjoy scrumptious restaurant-quality sweet and savory waffles. Marilyn Haugen, Wisconsin + Jennifer MacKenzie, Ontario.

For the Creative Cook:

5-INGREDIENT AIR FRYER RECIPES: 175 Delicious & Easy Meal Ideas Including Gluten-Free & Vegan Enjoy fried foods anytime, with a fraction of the fat and calories and none of the messy clean-up left in the wake of traditional oil-fried foods. Camilla Saulsbury, Texas.

For the Cook Who Meal-Preps:

SERIOUSLY GOOD FREEZER MEALS: 150 Easy & Tasty Meals You Really Want to Eat Delicious meals that will have you feeling anything but left out in the cold! Karrie Truman, Washington.

For the Fermenting Chef:

FERMENTATION REVOLUTION: 70 Easy, Healthy Recipes for Kombucha, Kimchi and More Incredibly healthy recipes + everything you need to know about fermentation to start a little revolution in your pantry! Sebastien Bureau + David Cote, Quebec.

For the Fun Chef:

THE COMPLETE INDIAN INSTANT POT® COOKBOOK 130 Traditional and Modern Recipes Gone are the days when preparing Indian food just seemed too intimidating or for weekends only. Cooking Indian food has never been this approachable, fast or easy! Gorgeous photography with delectable and accessible recipes. Chandra Ram, Chicago

Recipes that Gather and Give with Love Welcome Serve

LOVE WELCOME SERVE is a cookbook of Southern comfort food from Amy Nelson Hannon, the owner of Euna Mae's, a destination kitchen boutique in Northwest Arkansas.

Modeled after her grandmother, Euna Mae, Amy’s big-hearted lifestyle has become noticed by a disconnected world that is drawn to her mission of using food to love, welcome, and serve those around her. 

Amy encourages people to open their homes and their hearts, connecting with folks over food; and she offers home cooks simple, crowd-pleasing, comfort recipes, meals that can be prepared for whatever the hospitality affair. 

Recipes like Brown Sugar Chili over Cheese Grits, Cream Cheese Chicken Enchiladas, and Sam’s Pulled Pork are perfect belly-fillers for dinners with loved ones in your home.

WHITE CHICKEN CHILI WITH CILANTRO AND LIME

{serves 6-8}

• 2 Tablespoons olive oil
• 1 ½ - 2 cups yellow onion, chopped
• 5 cloves garlic, chopped
• 3 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon powdered ginger
• 3-4 cups chicken stock
• ½ cup dry white wine like Chardonnay (optional)
• 1 bay leaf, broken in half
• 3 cups cooked, shredded chicken
• 3 cans white beans of your choice, drained
• 3 jalapeno peppers, minced
• 3 cups fresh grated Monterey Jack cheese
• 1/2 teaspoon coarsely ground pepper
• Salt to taste
• 3 Tablespoons cilantro, finely chopped (plus more for topping)
• The juice of 3 limes
  
  Instructions:

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven (around 5-6qts). 
2. Add the onion and sauté over medium heat until they're tender and just starting to get color.  
3. Add the garlic oregano, cumin, and ginger, cooking for one more minute. 
4. Stir continuously so the garlic doesn't burn.
5. Add stock, wine (if using) and bay leaf.  
6. Cook uncovered for 5 minutes over medium heat until somewhat reduced.  
7. Add chicken, beans, and jalapenos. Simmer uncovered for ten minutes, stirring occasionally.  
8. Over low heat add a little cheese at a time, stirring until melted.  
9. Add pepper, and taste for salt; add if needed.  
10. Stir in fresh lime juice and chopped cilantro. Simmer for 5 minutes.  
11. Remove bay leaf and serve.Garnish with fresh chopped tomatoes, green onion, shredded cheese, sour cream, or sliced avocado.

Price: $13.99