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The Milk Street Cookbook

The Definitive Guide to the New Home Cooking, with Every Recipe from the TV Show, 2017-2025

Coming Soon
The Milk Street Cookbook Open the full-size image

Contributors

By Christopher Kimball

Formats and Prices

Price

$35.99

Price

$46.99 CAD

Format

Format:

  1. ebook (Revised) $35.99 $46.99 CAD
  2. ebook (Revised) $19.99 $25.99 CAD
  3. ebook (Revised) $16.99 $21.99 CAD
  4. Hardcover (Revised) $50.00 $63.00 CAD
  5. Hardcover (Revised) $45.00 $57.00 CAD
  6. Hardcover (Special Edition) $45.00 $57.00 CAD
  7. Hardcover (Revised) $45.00 $57.00 CAD
  8. Hardcover (Revised) $40.00 $50.00 CAD

Also available from:

The complete Milk Street cookbook, featuring each dish from every episodeof the hit TV show and more — over 500 dishes in all, including 70+ new recipes from the 2023-2025 season.

Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring more than 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as:
  • Colima-Style Shredded Braised Pork
  • Lebanese Baked Kafta with Potatoes and Tomatoes
  • Braised Beef with Dried Figs and Quick-Pickled Cabbage
  • Japanese-Style Chicken and Vegetable Curry
  • Turkish Flatbreads
  • Banana Custard Pie with Caramelized Sugar
  • Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting
  • Italian Flourless Chocolate Torta

Organized by type of dish–from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts–this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

Genre:

  • "Bound to cause [Kimball's] fans to rejoice... this book is designed for hard, occasionally sloppy, countertop duty... The book fulfills its promise of sourcing the world's cuisines in search of flavor bombs that are made easy to produce in American kitchens."
    The Wall Street Journal
  • "This approachable book compiles an army of global recipes that are bold in flavor, yet simple enough for the home cook. Try the mouth-watering soups, such as Spicy Red Lentil Stew and Spanish Garlic. And be sure to pay attention to the technical tips along the way."
    RealSimple
  • "Geeky gourmands will find Milk Street to be mandatory reading... cultures collide on plates [and] layered spices unleash flavors just as well as slow cooking unlocks them."
    Boston Herald
  • "New, exciting, and revolutionary... with recipes that reflect the multicultural world we live in, Christopher Kimball's Milk Street embraces global flavors with a fervor... [its] smart, encompassing recipes... [are] game-changing."
    Houston Chronicle

On Sale
Nov 12, 2024
Page Count
800 pages
Publisher
Voracious
ISBN-13
9780316572569

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Christopher Kimball

About the Author

Christopher Kimball’s Milk Street is located at 177 Milk Street in downtown Boston and is dedicated to changing the way America cooks with new flavor combinations and techniques learned around the world. Milk Street is home to Milk Street TV, a three-time Emmy Award winning public television show, a James Beard Award-winning bimonthly magazine, an award-winning radio show/podcast, a cooking school, and an online retail store with over 1,500 kitchen tools and ingredients. Milk Street is the author of 10 cookbooks, including “Cookish,” “Vegetables,” and the James Beard winning “Milk Street: Tuesday Nights.” Milk Street also invests in non-profit outreach, partnering with FoodCorp, Big Sister Association of Greater Boston and the Boys & Girls club of Dorchester. 

Learn more about this author