Crust and CrumbPeter Reinhart
The 100 most popular and bestselling cookbook eooks at the Apple iBookstore, including courses and dishes, special diet, regional and ethnic, beverages, and more. The chart listing of the top cookbook iBook best sellers is updated daily.
Chart of the top cookbook ebook best sellers was last updated: Wednesday, March 20 2019, 11:08 am
Crust and CrumbPeter Reinhart
The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
The Elements of PizzaKen Forkish
In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast ; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
AppetitesAnthony Bourdain & Laurie Woolever
Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.
Asian DumplingsAndrea Nguyen
Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings covers Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.
The Second Avenue Deli CookbookSharon Lebewohl, Rena Bulkin & Jack Lebewohl
The Second Avenue Deli has been an internationally renowned Gotham landmark for nearly half a century. Over the years, its founder, Abe Lebewohl, provided the best Jewish fare in town, transforming his tiny ten-seat Village eatery into a New York institution. The Second Avenue Deli Cookbook contains more than 160 of Abe Lebewohl’s recipes, including all of the Deli’s peerless renditions of traditional Jewish dishes: chicken soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and many more. These versatile dishes are perfect for any occasion—from holiday dinners to Sunday brunches with friends and family. The late Abe Lebewohl was a great restaurateur in the showman tradition and a well-known and much-loved New York personality. His famous Deli attracted hundreds of celebrity patrons, many of whom have graciously contributed to this cookbook not only personal reminiscences but also recipes, running the gamut from Morley Safer’s family brisket to Paul Reiser’s formula for the perfect egg cream. A wonderful blend of New York and Jewish history and mouthwatering recipes, The Second Avenue Deli Cookbook provides a delicious taste of nostalgia.
My Paris KitchenDavid Lebovitz
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen , David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Eating from the Ground UpAlana Chernila
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
Matty MathesonMatty Matheson
Matty Matheson, star of Viceland’s It’s Suppertime and Dead Set On Life, reveals his favorite recipes and stories in a cookbook that his devoted fans have been waiting for. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a new collection of recipes from one of today’s most beloved chefs.
The Dumpling Galaxy CookbookHelen You & Max Falkowitz
From one of Eater 's 38 best restaurants in America --which has been hailed by the New York magazine, Michelin Guide , and more for serving the freshest dumplings in New York City--comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. "Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town." -- New York magazine
Where Cooking BeginsCarla Lalli Music
A modern approach to cooking at home, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.
True RootsKristin Cavallari
From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels , Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.
A New York Times Bestseller The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes. On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros. Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be—losing weight, following a healthier lifestyle, or simply making easy meals at home. Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.
The Joy of Gluten-Free, Sugar-Free BakingPeter Reinhart & Denene Wallace
The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters. The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters. Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks. After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking. Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions—and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines. Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as: • Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia • Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels • Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles • Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies • Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting • Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie With Reinhart and Wallace’s careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone’s craving for warm bread or decadent cake.
The 30-Day Ketogenic CleanseMaria Emmerich
For those who are brand-new to keto and those who are getting back on track after falling off the wagon, the first 30 days on a ketogenic diet can be challenging. As the body adapts to burning fat (ketones) rather than sugar for fuel, cravings can arise, and some people find that they just don't feel so great. Many fall victim to the temptation to give up before they can truly experience the benefits of being keto-adapted. "The 30-Day Ketogenic Cleanse" isn't like most juice or other cleanses where you starve throughout the entire process. Keto expert Maria Emmerich offers tasty whole-food recipes--all dairy-free and nut-free--that are filling and satisfying and keep cravings at bay. Plus, she offers helpful tips and tricks for making it through the adjustment period. "The 30-Day Ketogenic Cleanse" is a guidebook for healing the body from the inside out. Most people attempting a keto diet do it completely wrong. Maria Emmerich, on the other hand, bases this cleanse on a true, well-formulated ketogenic diet, helping readers reset their metabolism, regain health, lose weight, and tap into increased energy levels. This book includes: --A detailed explanation of how sugar causes inflammation and leads to disease --30-day meal plans to kick-start ketosis, with corresponding shopping lists --30-day Whole30-compliant meal plans, with corresponding shopping lists --A wide variety of amazing recipes, with suggestions for combining those recipes into delicious and satisfying ketogenic meals --Easily accessible lists of approved keto foods and foods that hold people back from ketosis --Tips on how to eat to balance hormones, sleep better, feel better, and lose weight while following a ketogenic diet --Guidance for maintaining ketosis after a successful 30-day cleanse --Recommendations for supplements to help heal from poor eating habits --A bonus slow cooker chapter to help make life easier!
Bowls are the new plates, featuring flavorsome combinations of nutritious grains, proteins, vegetables, a sauce, and something crunchy. It's a casual, comforting, satisfying way to eat lunch or dinner, and a delicious way to serve up healthy superfoods and probiotics. What makes Bowls! different is that it offers a comprehensive strategy for tackling this fun new way to eat, including 26 full recipes perfect for bowls plus 90 recipes for mix-and-match components. And it leads with visual inspiration in the form of a photographic matrix of ideas, making this handy volume an ideal go-to for weeknight cooks and healthy eaters.
Danielle Walker's Eat What You LoveDanielle Walker
From the New York Times best-selling author of the Against All Grain series comes 125 recipes for gluten-free, dairy-free, and paleo comfort food, from nourishing breakfasts and packable lunches to quick and easy, one-pot, and make-ahead meals to get satisfying dinners on the table fast. Beloved food blogger and New York Times best-selling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle's proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier. Features include: * Four weeks of meal plans for breakfast, lunch, and dinner * Instant Pot, slow cooker, one-pot, sheet-pan, and 30-minute recipes * Packed lunch chart with creative ideas for school, work, and lunches on the go * Make-ahead meals, including freezer and leftover options * Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS)
The Keto DietLeanne Vogel
Leanne Vogel, the voice behind the highly acclaimed website Healthful Pursuit, brings an entirely new approach to achieving health, healing, weight loss, and happiness through a keto-adapted lifestyle with "The Keto Diet: The Complete Guide to a High-Fat Diet." For too long we've blamed dietary fat for weight gain and health problems. The truth is, a diet that is high in natural, healthy fats can actually help your body burn fat! That's the secret behind the ketogenic diet. As you get more of your calories from healthy fats and cut back on carbs, you'll start burning fat, losing weight, and feeling strong and energetic--without feeling hungry or deprived. "The Keto Diet" does away with the "one size fits all" philosophy offering a customizable approach that is tailored to the unique needs of the individual. Leanne provides the tools to empower everyone to develop a personalized nutrition plan, offering limitless options while taking away the many restrictions of a traditional ketogenic diet. A one-stop guide to the ketogenic way of eating, "The Keto Diet" shows you how to transition to and maintain a whole foods-based, paleo-friendly, ketogenic diet with a key focus on practical strategies--and tons of mouthwatering recipes. It includes: - Over 125 healthy and delicious whole-food recipes that will help your body burn fat, including: - Chicken Crisps - Bacon-Wrapped Mini Meatloafs - Keto Sandwich Bread - Waldorf-Stuffed Tomatoes - No Nuts! Granola with Clusters - Chicken Pot Pie - Chocolate-Covered Coffee Bites - Five 28-day meal plans that walk you through a month of eating keto. - Tools to make your high-fat life a breeze including guides for your favorite grocery stores, yes/no food lists, food sensitivity replacements, how to go dairy-free to reduce inflammation, and more. "The Keto Diet" will help you gain energy, lose weight, improve your health, and turn you into the ultimate fat-burning machine--all without restricting or even counting calories. You'll have all the tools you need to fall in love with your body and banish your fear of fat forever!
The 100 Most Jewish FoodsAlana Newhouse
With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more! Tablet ’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
The Plant Paradox CookbookDr. Steven R. Gundry, M.D.
From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to New York Times bestselling The Plant Paradox, offering 100 easy-to-follow recipes and four-color photos. In the New York Times bestseller The Plant Paradox, Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins—a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task. Now, in The Plant Paradox Cookbook, Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his Plant Paradox program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals. He’ll also share his hacks for making high-lectin foods safe to eat, including methods like pressure-cooking grains and peeling and deseeding tomatoes. With a quick-start program designed to boost weight loss and recipes for smoothies, breakfasts, main meals, snacks, and desserts, The Plant Paradox Cookbook will show readers of The Plant Paradox—and more—how delicious it can be to eat lectin-free.
Vegetables IllustratedAmerica's Test Kitchen
The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun. We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography. The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.
Smokin' with Myron MixonMyron Mixon & Kelly Alexander
The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.
America's Test Kitchen Best Vegetable RecipesAmerica's Test Kitchen
The only thing better than fresh vegetables at the height of the growing season is a collection of best of the best recipes that show you how to quickly and easily bring out their best flavor. Each recipe in this special edition digital download is preceded by a brief Why This Recipe Works paragraph that shares what we learned during the testing process. Beautiful color photos show you how the finished dish will look. Roasted Artichokes (trim and drop in lemon water to prevent oxidizing, then toss in seasoned oil), Stir-Fried Asparagus with Shiitake Mushrooms (start in a hot pan and stir only occasionally for optimum char and caramelization), Broccoli with Lemon-Oregano Dressing (nuke it so it steams from the inside out), Quick Pickles (ready after 3 hours in the fridge), Braised Hearty Greens (our simple technique cuts out the parcooking step), Grilled Caesar Salad (a favorite salad meets fire, with better than you can imagine results); and, Twice-Baked Sweet Potatoes (adding an egg to the mashed flesh gives the potatoes structure and velvety smoothness).
100 Days of Real Food: On a BudgetLisa Leake
The author of the phenomenal bestselling 100 Days of Real Food series addresses the most common concern of her readers—how to cut out processed food on a tight budget—in this full-color cookbook with shopping lists and prices for each recipe. Millions of American families are discovering the dangers of eating processed food. But wholesome, fresh ingredients can seem more expensive—from buying organic grains, dairy, and produce to the issue of food waste as people learn to plan and cook in new ways. With her hugely popular 100 Days of Real Food blog and her two bestselling books, Lisa Leake has been a leader in helping everyday families move away from processed foods. She also understands the concerns of her followers who want to eat better without breaking the bank! In 100 Days of Real Food: On a Budget she shows readers how to make a variety of unprocessed dishes for $15 or less a recipe. Unlike other budget cookbooks that only calculate the cost per serving (have you ever tried to buy just ¼ cup of sour cream?), this incredibly practical book gives you the exact total cost for all the necessary ingredients for each dish, helping busy families even on the tightest budget plan the meals that will work for them. Lisa provides delicious recipes for breakfast, packed lunch, and dinner, as well as snacks and desserts, including: Cinnamon Roll PancakesQuiche with an Easy Whole-Wheat CrustSweet Potato and Black Bean CakesLemon Poppy Seed Muffins with Toasted CoconutGreen Apple SlawChicken Burrito BowlsCheesy Pasta and Cauliflower BakeApple Glazed Pork ChopsSausage and Pepper TacosAsian Chicken Lettuce CupsOatmeal Cookie Energy BitesPina Colada Frozen Yogurt Pops In addition to the wallet-friendly recipes, Lisa shares practical secrets for saving money in the kitchen: learning to plan ahead, getting the best deals on staple items, knowing what to make versus what to buy, growing your own herbs, and even reducing waste—which is currently twenty percent of all food purchased!
Super SmoothiesFern Green
A fresh collection of more than 60 illustrated recipes for delicious, healthful blended beverages with targeted detox plans and step-by-step instructions for creating custom smoothies. This easy-to-follow and informative guide pares smoothie-making back to its essence. The recipes are presented in highly visual spreads, with each ingredient photographed for at-a-glance instruction. Suggested 3- and 5-day detox plans target specific concerns, such as weight loss, metabolism, digestion, and clear skin, and the smoothies are optimized to enhance and rejuvenate well-being, with health benefits noted for each recipe. Using fresh fruits and vegetables, Super Smoothies provides the perfect introduction for novice smoothie makers, as well as new inspiration for experienced blenders. From the Trade Paperback edition.
The 12 Bottle BarDavid Solmonson
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
CravingsChrissy Teigen & Adeena Sussman
Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too. For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics. Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.
Batch CocktailsMaggie Hoffman
A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours--or weeks!--ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings. As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests--but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile--herbal, boozy, bitter, fruity and tart, and so on--to make choosing and whipping up a perfect pitcher of cocktails a total breeze.
Cravings: Hungry for MoreChrissy Teigen & Adeena Sussman
Cravings: Hungry for More takes us further into Chrissy’s kitchen . . . and life. It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.
Hot for Food Vegan Comfort ClassicsLauren Toyota
A fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food. In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.
Cake ConfidenceMandy Merriman
THERE’S ALWAYS SOMETHING TO CELEBRATE IN LIFE, AND THERE’S NO BETTER WAY TO CELEBRATE THAN WITH SOME DECADENT, MOUTHWATERING CAKE! NO MATTER YOUR CONFIDENCE IN BAKING, Mandy Merriman—the Blondie of the popular blog Baking with Blondie—is here to help you think outside the cakebox and create easy, delicious, beautiful cakes that you’ll definitely want to show off. WITH OVER 50 CAKE AND FROSTING RECIPES, you’re sure to find the perfect cake for any summer extravaganza, neighborhood bake- off, or cozy holiday retreat with flavors including • Hot-Fudge Sundae • Maple Cinnamon • Honey-Roasted Peanut Butter • Brown Butter Banana Salted Caramel • Chocolate-Dipped Strawberry • Cotton Candy • Fruity Pebbles • Caramel Apple Cider • Neapolitan • And more! SO DUST OFF YOUR APRON, mixer, and piping bags and get ready to create some buttercream joy!
The Complete Nose to TailFergus Henderson
The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail. Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness. The Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.
Plant PowerNava Atlas
Acclaimed and bestselling vegan author, cook, and creator of VegKitchen.com, Nava Atlas, delivers a beautiful must-have guide to transform your plate, your kitchen and your life with the best nature has to offer, including 125 delicious and versatile plant-based recipes for every day of the year. Eating vegan doesn’t have to be about sacrifice and substitutions. With Plant Power, Nava Atlas celebrates the bounty of natural foods and teaches everyone—from committed vegans to those who just want more plants in their diet—how to implement a plant-based approach to their lives—easily, practically, and joyfully, every day. Illustrated with 75 gorgeous color photographs throughout, Plant Power focuses on the basics, from setting up a plant-powered pantry and fridge to choosing the best fresh foods for each season and streamlining daily meal preparation. Whether it’s a stir-fry using leftover veggies in the crisper, a fajita dinner to please different taste buds, yummy hummus wraps, or a pot of chili to savor on a cold winter evening, Plant Power takes the challenge out of meal-planning and makes it fun. Each of the fresh and flavor-packed recipes is easy to make and customizable, with tips on variations from turning up the heat and mixing up ingredients, to kid-friendly, gluten-free, and seasonal options. “By savoring and being grateful for the abundance of whole foods, a powerful message is conveyed," Nava writes. “This is what we choose to eat; this is sustainable. And best of all, eating this way makes the world a better and more compassionate place.”
Cocktail CodexAlex Day, Nick Fauchald & David Kaplan
From the authors of the best-selling and genre-defining cocktail book Death & Co , Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors' unique "root cocktails" approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. "There are only six cocktails." So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex , these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the "root recipes," six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each "family," you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to--or invent--if you want to try something new.
いまや英単語にもなった「SAKE」は、世界的に大人気です。 そんな日本酒の魅力や、銘柄の選び方、料理との合わせ方を、日本酒アンバサダーで、フリーアナウンサーの福澤朗氏がわかりやすく紹介。 日英対訳なので、日本人、外国人双方が活用できるほか、日本酒の味のタイプに合わせた世界の料理も紹介しているので、まさに万能の一冊です。日本酒用語集、英会話集付き。 A famous Japanese announcer Akira FUKUZAWA introduces the fascination and pleasure of sake that has overwhelming popularity all over the world. became an English word and very popular all over the world. An ambassador of sake and freelance announcer Akira FUKUZAWA introduces plainly the fascination of sake, how to choose brands, and good pairings of sake and dishes. Because in this book the Japanese original has its English translation, this is available to both Japanese and foreigners. Furthermore this book shows the dishes in the world which go well with various types of sake, so this is an all-purpose book with a sake vocabulary and a collection of English conversations.
Tartes ou Quiches ? - Régalez-vous !Collectif
Régalez-vous ! Collection dirigée par Laurent Mariotte. Des recettes simples et gourmandes pour (re)découvrir les grands classiques de la cuisine. Journaliste et animateur culinaire à la télévision (Petits plats en équilibre sur TF1) et à la radio (A toutes saveurs sur France Info), Laurent Mariotte nous invite à sa table pour découvrir une collection de livres de recettes simples et épatantes, avec 5 titres en mars. Dans Tartes ou Quiches ! , découvrez près de 50 délicieuses recettes choisies par Laurent Mariotte. Animateur et journaliste culinaire très apprécié du public, reconnu pour son exigence en faveur des bons produits et d'une cuisine simple, accessible et toujours conviviale, il nous propose sa sélection, ses trucs et astuces, et ses tours de main, qui amèneront à tous les lecteurs, à la fois le plaisir de cuisiner, sans faillir, des recettes inratables, et celui de partager une table chaleureuse avec des menus et des plats dont on se souviendra avec bonheur. Au menu de Laurent Mariotte, un condensé de recettes pratiques, appétissantes et gastronomes, qui satisferont à la fois vos dîners des soirs de semaines, comme vos dimanches gourmets en toute simplicité, aves des tartes salées ou sucrées. Des rustiques : Quiche lorraine, Flammekuche, etc. Des raffinées : Tarte fine tomates-échalotes, Tartes fines de foie gras aux figues, etc. Sans oublier les tartes sucrées... irrésistibles : Tarte au citron, Tarte-brownie, Tarte renversée à l'ananas et caramel au rhum, etc. Régalez-vous !
Cooking delicious and healthy meals for the entire week is EASY when you have a have a step-by-step meal planning guide to show you how! In Cook a Week of Meals in 4 Hours you'll discover how to easily shop, prepare, and batch cook a week’s worth of meals in under 4 hours. All of the meals are healthy, gluten and dairy-free, paleo friendly, and ready for you to eat and enjoy, stress-free! Now when you come home from work you can enjoy a healthy, delicious, and prepared meal! Just heat it up, take a seat at the table, relax and enjoy the meal that you made!
Mes recettes cultesPhilippe Boe & Philippe Conticini
Vous pensiez connaître vos classiques de la gastronomie ? Grâce au talent de Philippe Conticini, vos recettes préférées vous réservent encore bien des surprises ! Vous pensiez connaître vos classiques de la gastronomie ? Grâce au talent de Philippe Conticini, vos recettes préférées vous réservent encore bien des surprises ! Philippe Conticini revisite pour vous 80 recettes " cultes " de la gastronomie, sucrées ou salées. Des recettes totalement inédites, travaillées à l'occasion de cet ouvrage : un vrai challenge pour vous proposer le meilleur de la cuisine. Comme à la maison : blanquette de veau, coquillettes-jambon, profiteroles au chocolat... Le meilleur de nos régions : galettes de sarrasin, gâteau basque, escalopes normandes... La cuisine des voyages : osso-buco, gaspacho, tiramisu, gaufres liégeoises... Technique, assaisonnement, présentation... Ces recettes d'exception subliment les recettes du quotidien. Philippe Conticini livre sa version très gourmande et délicate de notre patrimoine culinaire.
The Paley's Place CookbookVitaly Paley, Kimberly Paley & John Valls
With an unquenchable ardor for local, luscious, sustainably produced food and drink, Vitaly and Kimberly Paley bring their elegant, soulful fare home in The Paley's Place Cookbook . Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Now, The Paley's Place Cookbook teaches you to create blissfully perfect dishes from the ground up, whether simple (Grilled Figs Wrapped in Prosciutto; Tomato-Bread Soup) or showy (Duck Wellington with Mole Sauce; Vegetable-Stuffed Morels with Green Garlic Confit and Parmesan Cream), the authors emphasize the building blocks of wonderful food: great ingredients and great technique. Chapters on appetizers; soups, salads, and sandwiches; pastas and grains; fish and shellfish; meat, game, and fowl; vegetable side dishes; and desserts are complemented by extras, including a primer on putting together a knockout Oregon cheese course and a bevy of recipes for hand-crafted and seasonal cocktails. Wine pairings point the reader to well-matched styles and makers from the Pacific Northwest and France. Throughout the book, the Paleys introduce us to some of the many skilled food producers who make the Pacific Northwest a culinary treasure trove, and also take us inside the chef's thought process as he creates and refines his recipes. Evocative photographs—of finished dishes, gorgeous local foodstuffs, and the people who produce the food that gives so much pleasure—round out this personal, passionate, enlightening, and utterly delicious cookbook.
At My Grandmother's TableFaye Porter
What would you give for an afternoon in your grandmother's kitchen? Leaning over the countertop, you watched as she added the flour?just a little at a time?to the bowl of her old, yellow Sunbeam stand mixer. To her, cooking may have been as second nature as setting the table. To you, it seemed almost like magic?the way she skillfully put things together to create the mouthwatering meals and one-of-a-kind desserts you enjoyed at her table. Likely, it's her culinary delights that have set the bar for everything you've eaten since. And let's face it, her pan fried pork chops and home-baked banana bread make anyone else's versions pale in comparison. If you find yourself wishing for just a little more time in your grandmother's kitchen?complete with her stories and the memories of the comforting favorites she lovingly made for you?you're sure to embrace this celebration of grandmother's cooking. She'd be proud!
The Story of SushiTrevor Corson
Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
The First Mess CookbookLaura Wright
The blogger behind the Saveur award-winning blog The First Mess shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following. The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
Vegan Bowl Attack!Jackie Sobon
Combine vegetables, protein, and whole grains in one dish to make a simple, complete, and nutritious meal with Vegan Bowl Attack! Bowl food. It's a hash tag. It's a buffet for one. It's a way of life. Simple and nourishing, vegan bowls are where it's at. Perfect for workday lunches, simple dinners, and even breakfast, these are meals so good you'll soon forget plates even exist. Inside you'll find more than 100 one-dish, plant-based bowls that feed every whim and fancy, created for you by author and vegan blogger extraordinaire Jackie Sobon. You don't have to be vegan to enjoy these recipes - you just need to love food! They're hearty and delicious, and sure to please any appetite. We're talking about: Peanut Butter Pretzel Oatmeal Biscuit Nacho Bowl Tex-Mex Potato Salad Spicy Sesame Brussels Bites Smoky Corn Chowder Bread Bowl Mean Green Ramen Kimchi Bowl with Red Curry Almond Sauce Spicy Sushi Bowl Raw Apple Crisp S'mores Pudding Bowl Grab your bowl, your appetite, and this book, and get ready to dig in! Forks and spoons optional.
Just Add SauceAmerica's Test Kitchen
Boost the Flavor of Everything You Cook! Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.
The Beach House CookbookMary Kay Andrews
You don’t have to own a beach house to enjoy Mary Kay Andrews’ recipes. All you need is an appetite for delicious, casual dishes, cooked with the best fresh, local ingredients and presented with the breezy flair that make Mary Kay Andrews’ novels a summertime favorite at the beach. From an early spring dinner of cherry balsamic-glazed pork medallions and bacon-kissed Brussels sprouts to Fourth of July buttermilk-brined fried chicken, potato salad, and pudding parfaits to her New Year’s Day Open House menu of roast oysters, home-cured gravlax, grits 'n’ greens casserole, and lemon-cream cheese pound cake, this cookbook will supply ideas for menus and recipes designed to put you in a permanently carefree, coastal state of mind all year long.
The Moors and Moroccan CuisineFaheem Judah-El D.D.
The Moorish Muslims, left a lasting legacy for Spain - they did not simply occupy the country; they brought the cultural of Africa, Ethiopia, Egypt, The Nile Valley into Europe, they were not' invaders and usurpers' but 'Master Teachers' of the Kemetic -Nubian reservoir of knowledge' of Kemet, Mali, and Timbuktu. The Moors helped plant the roots of the European Renaissance. Obviously the great palaces, castle and mosques of Moorish times are amongst Spain's greatest tourist attractions - and rightly so - but also, pomegranates, oranges, lemons, aubergines, artichokes, cumin, coriander, bananas, almonds, saffron, sugar-cane, cotton, rice, figs, grapes, peaches and apricots were all introduced by the Moors.
How to Cook IndianSanjeev Kapoor
Sanjeev Kapoor burst onto the scene in India with an easy, no-fuss cooking approach. More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian , Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier. Praise for How to Cook Indian : "Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance." -The New York Times "He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian ." --Publishers Weekly "It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his name-plus his own TV station in the making-Kapoor has a huge following of housewives, their mothers-in-law, and even their husbands." -Food & Wine "Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known." -Washington Post
Len Deighton’s French Cooking for MenLen Deighton
Revised and updated edition of the celebrated cookery classic, featuring 50 cookstrips that will solve the mysteries of French cuisine and unlock the key to 500 memorable dishes. Includes a new introduction by the author. No one has more logically or appealingly cracked the code to French cookery than Len Deighton. Now, in this redesigned and updated edition, his culinary classic is looking better than ever. Through the minefield of menus and cartes des vins he steers a reassuring course, outlining: • 50 celebrated cookstrips that ingeniously reveal techniques and vital food facts at a glance • a lexique of French/English culinary terms plus a guide to the French menu and wine list • a comprehensive and easy-to-follow chart of sauces • French cheese, charcuterie, butchery and ways with the vegetable! Len Deighton’s French Cooking for Men solves the mysteries of French cuisine, while retaining its mystique. Here is everything you want to know about French home cooking presented in a form so usable and appealing you will wonder how you ever got along without it. Reviews ‘The most fascinating books about gastronomy are not those written by chefs, however legendary, nor by professional food writers, however famous. The stuff that Len Deighton conjures up so enticingly is what food enthusiasts’ dreams are made of. Its bedrock is knowledge: his beginnings in professional kitchens in France are only too clear; so is his reverence for solid traditions.’ Egon Ronay ‘In my opinion one of the best primers to French cookery’ Fay Maschler ‘The Best cookstrip guide to French cooking that I have ever seen.’ Daily Express '[Len Deighton's cookbooks] have attracted cult following for their brilliant design as much as for their comprehensive approach to cooking… his democratising, demystifying approach couldn't be more appropriate' Guardian About the author Len Deighton was born in London in 1929. At the age of seventeen he became a photographer attached to the R.A.F. Special Investigations Branch. Following his discharge in 1949 he did a variety of jobs and in 1952 won a scholarship to the Royal College of Art. His writing career began with The Ipcress File which was a spectacular success and was made into a classic film starring Michael Caine.
Ma CuisineAuguste Escoffier
Auguste Escoffier fut un des plus grands cuisiniers du siècle dernier, son livre phare « Ma cuisine » édité en 1934 est toujours la bible de référence des professionnels de la cuisine. Attention ceci n’est pas un livre de cuisine ordinaire, c’est un morceau d’histoire gastronomique, les prémices de notre cuisine moderne, j’ai ajouté des illustrations, car l’édition originale en était dépourvue, certains savoirs faire, méthodes ou matériels sont désuets, je les ai expliqués commentés et annotés. Ce livre demande de l’imagination, de la créativité ainsi que l’amour de la cuisine et de la grande gastronomie, il est à découvrir ou à redécouvrir et vous permettra de cuisiner comme à la belle époque ou ces plats étaient servis aux tables des rois et empereurs. La cuisine d’Auguste Escoffier reste célèbre grâce à ses recettes phares qui sont toujours sur nos tables aujourd’hui telle que la Pêche melba ou les crêpes Suzette…, il a aussi modernisé l’usage des sauces. J’espère par ce livre vous transmettre le plaisir de la cuisine de M. Escoffier. Pierre-Emmanuel Malissin
Latin American Cooking Across the U.S.A.Himilce Novas & Rosemary Silva
In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
KetoFast CookbookDr. Joseph Mercola & Pete Evans
Dr. Joseph Mercola, one of the world's foremost authorities on alternative health, joins with top chef Pete Evans for an illustrated guide to timing ketogenic meals for optimal health, weight loss, and more. Includes more than 100 delicious recipes to make ketogenic eating easy and enjoyable. You are what you eat--or is it more that you are when you eat? Natural-health expert Dr. Joseph Mercola and top Australian chef Pete Evans share a firm belief that food can be medicine--that what we eat offers us powerful tools to reshape our health. In their second co-authored cookbook, they explore the science behind intermittent fasting and the practice of timing ketogenic meals for maximum health benefits--a unique combination of principles they call KetoFasting. Drawing on Dr. Mercola's expertise and visionary work in natural medicine, and Pete Evans's experience as an award-winning restaurateur, cookbook author, and TV chef, this book offers: * Insight into the history and cultural relevance of fasting * Guidance for a healthy ketogenic lifestyle * Strategies to boost your body's detox processes--including a detailed guide to using sauna therapy for detoxing * Healthy supplements to support KetoFasting * Delicious recipes for soups, broths, snacks, and more --all illustrated with mouthwatering full-color photographs shot in Pete Evans's own studio * And much more Read on to learn how KetoFasting can help you lose weight, treat disease, and feel better than ever before.
The Wines of Burgundy and BordeauxJohn Heathcote
Wine was produced in Burgundy and Bordeaux by the Romans and almost certainly by the Celts before them. From the time of the Last Supper, where wine represented the blood of Christ, wine has been of symbolic importance to Christians. Not surprisingly, following the founding of the great abbeys of Cluny (910) and Cîteaux (1098) in Burgundy, the monks became skilled in viniculture and cultivated large vineyards to produce wine for the celebration of the Eucharist and also to add a little cheer to their austere way of life. Their vineyards were eventually sequestered by the State and sold off, but they can still trace their origins back to the church and earlier Roman times. The history of medieval Bordeaux wine is quite different as when Henry II, the first Plantagenet King of England was crowned in 1154, the Bordeaux wine producing area of Gascony came under the control of the English Crown through Henry’s wife, Eleanor of Aquitaine. A major export market to England followed for Bordeaux wine which was known as ‘claret’ and still is to the present day. This resulted in the extensive foreign investment in Bordeaux vineyards which still continues. In modern times excellent wines are produced throughout the world at affordable prices, particularly from the so-called ‘new world’ countries of Chile, South Africa, Australia and New Zealand. These wines, understandably, have their dedicated followers. However, all lovers of fine wines almost certainly recognise the pre-eminence of Burgundy and Bordeaux in the world of fine wine and at least an outline knowledge of these great wine regions would seem to be desirable for all lovers of fine wine.
Southern KetoNatasha Newton
The ketogenic lifestyle doesn't require a sacrifice of flavor! Many people think that going keto means they have to give up American traditional dishes, but with a little creativity most of your favorite foods can be made keto. "Southern Keto" will show you how to make your favorite comfort foods delicious and low-carb. You don't have to give up breading, cheesecake, pan fried chicken, or biscuits. Natasha "Tasha" Newton has you covered. In this book she also shares her struggles from childhood obesity and years of yoyo dieting to being diagnosed with Crohn's disease at the age of 29. She'll share with you how keto helped her to lose weight and gain freedom from sugar and food addiction. Natasha will serve you delicious and healthy keto meals side inspiration and encouragement! Being a southern girl she prides herself in recreating her family's favorite foods, keto style. If it doesn't taste great, she knows that her family won't be interested! In this book you'll find: * Over 100 delicious keto recipes, * Multiple theme menu ideas * Comprehensive grocery lists, * Useful tips and tricks for getting started, * And more! If you've put off trying the keto diet for fear of missing out on your favorite foods, fear no more. "Southern Keto" will make sure flavor comes first while changing your health!
Salt, Fat, Acid, HeatSamin Nosrat
Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic , The Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.
Anthony Bourdain's Les Halles CookbookAnthony Bourdain
Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential , Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.
Wine GrapesJancis Robinson, Julia Harding & José Vouillamoz
An indispensable book for every wine lover, from some of the world's leading wine experts. Where do wine grapes come from and how are grape varieties related to one another? What is the historical background of each one? Where are they grown? What sort of wines do they make? Using cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and incorrect) synonyms, this book examines grapes and wine as never before. Here is a complete, alphabetically presented profile of all grape varieties of relevance to the wine lover, charting the relationships between them and including unique and astounding family trees, their characteristics in the vineyard, and—most important—what the wines made from them taste like. Presented in a stunning design with eight-page gatefolds that reveal the family trees, and a rich variety of full-color illustrations from Viala and Vermorel's century-old classic ampelography, the text will deepen readers' understanding of grapes and wine with every page. Combining Jancis Robinson's worldview and nose for good writing and good wines with Julia Harding's research, expertise, and attention to detail plus Dr. Vouillamoz's unique level of scholarship, Wine Grapes offers essential and original information in greater depth and breadth than has ever been available before. This is a book for wine students, wine experts, and wine lovers everywhere.
The How Not to Die CookbookMichael Greger, MD & Gene Stone
From Michael Greger, M.D., FACLM, the physician behind the trusted and wildly popular website Nutritionfacts.org, and author of the New York Times bestselling book How Not to Die, comes a beautifully-designed, comprehensive cookbook complete with more than 120 recipes for delicious, life-saving, plant-based meals, snacks, and beverages. Dr. Michael Greger’s bestselling book, How Not to Die , presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. Now, The How Not to Die Cookbook puts that science into action. From Superfood Breakfast Bites to Spaghetti Squash Puttanesca to Two-Berry Pie with Pecan-Sunflower Crust, every recipe in The How Not to Die Cookbook offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health. Rooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. Featuring Dr. Greger’s Daily Dozen—the best ingredients to add years to your life— The How Not to Die Cookbook is destined to become an essential tool in healthy kitchens everywhere.
DonabeNaoko Takei Moore & Kyle Connaughton
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot ( donabe ) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe , Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
F*ck, That's DeliciousAction Bronson, Rachel Wharton & Gabriele Stabile
This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey , replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!
Bread Toast CrumbsAlexandra Stafford
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016
Everyday Food: LightMartha Stewart Living Magazine
Cook what you want to eat, without all the fat The editors of Everyday Food magazine know that it’s not enough to get dinner on the table in a snap—it also has to be good for the whole family. Everyday Food: Light features delicious, healthful recipes, all under 500 calories. Organized seasonally so you can take advantage of the freshest ingredients, this book shows you how to quickly make your favorite dishes in a way that’s light but nonetheless tempting. Making simple adjustments to your weeknight arsenal is easy with the step-by-step instructions on cooking techniques (like stir-frying and roasting), kitchen tools to help cut down on calories (such as a steamer basket and a citrus zester), and great low- or no-fat flavor boosters (marinades, herbs, and spices). And each recipe is accompanied by a beautiful color photograph and nutritional information to keep you motivated all week long. Here are some of the recipes you’ll find inside: • Oven-Fried Chicken • Saucy Shrimp and Grits • Lighter Eggplant Parmesan • Grilled Marinated Flank Steak • Olive-Oil Mashed Potatoes • Lighter Creamed Spinach • Tomato Salad with Olives and Lemon Zest • Light Chocolate-Chunk Brownies • Pear and Berry Crisp • Mini Mocha Cheesecakes Tips throughout explain what makes these recipes light, whether by using simple substitutions (such as whole-wheat tortillas instead of pizza crust), smart ways to cut back on fat (topping fish with bread crumbs rather than coating it in batter), or healthy cooking methods (baking onion rings instead of frying them). You’ll also find prep and cook times for each recipe, and plenty of one-pot meals that make great weeknight dinners for the whole family. Staying on track for a healthy lifestyle doesn’t have to mean relying on gimmicky diets or eating flavorless meals. With Everyday Food: Light, cooking fulfilling and tasty dinners has never been easier or more inspiring.
Ketogenic Vegetarian Diet Cookbook: 100 Easy, Delicious and Quick Ketogenic Vegetarian Recipes For Good Health and Weight Loss (A Low Carb High Fat, Plant-Based, Vegan, Vegetarian Cookbook)Beverly Rood
Figuring out what to eat and what not to eat on the keto vegetarian diet can seem like a very difficult task. The fear of getting stuck while on the diet can be overwhelming. Adapting the ketogenic diet to the vegetarian lifestyle without compromising the core values of both diets is possible. This book is an action-oriented package that will help you seamlessly transition from the vegetarian diet to the ketogenic vegetarian diet. This book will help you take advantage of the benefits of the ketogenic diet which includes: improved mental health, rapid and sustained weight loss, full body performance and good health, without compromising vegetarian ethics. In this book you will find • A Kick Start Guide to Keto Vegetarian Diet • A Meal Guide (What to Eat and Not To Eat) • Dairy Alternatives for Strict Vegetarians • Keto Vegetarian Protein Sources • Keto Vegetarian Fat Sources, and • 100 Easy & Delicious Keto Vegetarian Recipes For easier accessibility, these recipes have been grouped into chapters, such as: Breakfast Recipes, Lunch Recipes, Dinner Recipes, Beverages, Desserts, Snacks, Sides & Appetizers, Soups, Salads, and Pizza Recipes. Eat your way to rapid, sustained and healthy weight loss and better health on the keto vegetarian diet.
The Irish Pub CookbookMargaret M. Johnson
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either—as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.
Sweetie Pie's CookbookRobbie Montgomery & Tim Norman
The beloved owner of the wildly popular Sweetie Pie's restaurant, and star of the OWN reality television show Welcome to Sweetie Pie's shares recipes for her renowned soul food and the lessons she's learned on the path to success. Growing up in Mississippi and St. Louis, Robbie Montgomery, the oldest of nine children, was often responsible for putting meals on the family table. Working side by side with her mother in their St. Louis kitchen, Robbie learned to prepare dozens of classic soul food dishes. Now, at seventy-two, Miss Robbie passes down those traditions for generations of fans to enjoy in Sweetie Pie's Cookbook. Robbie takes you into the kitchen to prepare her most favored meals—smothered pork chops, salmon croquettes, baked chicken—and tells you heartfelt and humorous stories, including amazing tales from her life at the restaurant and on the road as a back-up singer. Miss Robbie began her culinary career on the road—in the segregated America of the1960s, finding welcoming restaurants in small cities and towns was often challenging for African-Americans. When a collapsed lung prematurely ended her singing career, Miss Robbie returned to St. Louis, using her formidable cooking talent to open a soul food restaurant that would make her legend. Through her show and this special cookbook, Miss Robbie hopes to maintain the place of soul food cooking—its recipes, history, and legacy—in American culture for decades to come. Sweetie Pie's Cookbook includes 75-100 gorgeous color photos and an Index.
EatingWell VegetablesThe Editors of EatingWell
The reference book that combines vegetable love with authoritative knowledge; everything a cook needs to know to buy, store, cook, and enjoy vegetables at their peak EatingWell magazine is well known as a beacon of knowledge and reliability, helping people create a healthy lifestyle in and out of the kitchen—as well as making that lifestyle enjoyable and attainable. EatingWell Vegetables guides both vegetable lovers and novices through the world of produce, including must-know basics, shopping notes, growing advice, and cooking tips on 100 common and less common vegetables, from arugula to yucca. Organized alphabetically by vegetable, the book includes information on seasonality and the health benefits of each vegetable, as well as more than 250 recipes with complete nutrition analysis, all tested by the EatingWell Test Kitchen. Each chapter gives core information on preparation, such as how to roast, steam, or sauté each vegetable perfectly. With 200 beautiful color photos of just-picked vegetables, delicious finished dishes, and step-by-step techniques, the book is a guide to the beauty, versatility, and delightful variety of vegetables.
The Shredded ChefMichael Matthews
INTRODUCING THE #1 BESTSELLING HEALTHY COOKBOOK WITH OVER 100,000 COPIES SOLD! If you want to build a body you can be proud of without starving or depriving yourself of all the foods you actually like...then you want to read this book. What if I told you that just about everything magazines and trainers “teach” you about dieting is wrong? What if you could build muscle and lose fat eating “naughty” foods every week? What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted? In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe? Imagine…eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week. And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters. Well, I have good news. When you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable. And this book will show you the way. Here’s a “sneak peek” of what you’ll find inside: • 13 delicious and easy-to-make breakfast recipes, like “BLT” Eggs Benedict, Heuvos Rancheros, High-Protein Banana Oatcakes, Spice Caribbean Oatmeal with Yogurt Swirl, and more. • 11 mouthwatering salads and dressings, like Spicy Santa Fe Taco Salad, Grilled Mediterranean Salad with Sun-Dried Tomato Vinaigrette, Creamy Jalapeno-Cilantro Dressing, and more. • 14 “diet-friendly” snacks that you’ll actually want to eat, like Blueberry-Coconut Pancake Batter Smoothie, Maple-Walnut Protein Muffins, Peanut Butter Protein Swirl Brownies, and more. • 16 succulent beef and pork recipes that make great lunches and dinners, like Beef Stroganoff, Beef Lo Mein, Parmesan-Crusted Pork Chops, and more. • 18 poultry recipes that you’ll love again and again, like Curry Chicken, Mexican Meatloaf, Pollo Fajitas, and more. • 8 savory seafood recipes like Creamy Fettuccine with Scallops, Graham Cracker-Crusted Tilapia, Seared Cod with No-Cook Mustard-Caper Sauce, and more. • 11 awesome side dishes like Crispy Squash Fries, Sweet Potato Chips, Roasted Garlic Twice-Baked Potato, and more. • 10 delectable desserts that can actually fit your macros, like Peach Cobbler, Maple-Raisin Bread Pudding, Triple Berry Crisp, and more. Simply put, The Shredded Chef isn’t just another “healthy cookbook.” It’s 270 pages of practical dietary wisdom backed by over 115 scientific studies (all referenced, of course!) and decades of anecdotal evidence. It’s also going to give you simple and helpful cooking insights that will immediately upgrade your culinary skills. So...imagine, just 12 weeks from now, wooing your friends, family, and significant other with restaurant-quality meals that cost a fraction of the price… ...and being constantly complimented on how you look and asked what the heck you’re doing. Well, scroll up, buy this book now, and start your journey to your best body ever today. SPECIAL BONUS FOR READERS With this book you'll also get two free eBooks (one for men and one for women) that teach you the fundamentals of strength training and muscle building and give you tried-and-true weightlifting programs that will change your body in just 8 weeks. You’ll also get 10 meal plans (5 for men and 5 for women) that show you how to put flexible dieting principles into practice and make them work for you. And last but not least, you’ll get a spreadsheet that contains the calorie and macronutrient counts for all the recipes in the book.
Israeli SoulMichael Solomonov & Steven Cook
For their first major book since the trailblazing Zahav , Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.
The Vegan Cookbook for Beginners was made for the everyday cook who wants to add delicious vegan meals into their diet and experience amazing health results. Plant-based meals celebrate the rich, natural flavors of fruits, vegetables, and nuts, and can provide amazing nutritional value to help you lose weight and help fight the onset of everything from diabetes to heart disease. While most vegan cookbooks are geared towards experienced vegans, The Vegan Cookbook for Beginners is the perfect companion for anyone new to a plant-based diet, with easy guidelines, simple shopping lists, and quick vegan cookbook recipes. For those who are exploring veganism for the first time, The Vegan Cookbook for Beginners will inspire you to create hearty and flavorful meals to please even the most skeptical carnivore. The editors of The Vegan Cookbook will show you the easy way to add vegan recipes into your diet, with over 150 quick and easy vegan cookbook meals from breakfast to dessert. Start off the day with a healthy bite of Pumpkin Spice Muffins, or please the whole family with hearty Black Bean Vegetable Enchiladas for dinner. The Vegan Cookbook for Beginners will let you experience the benefits of improved health and increased energy.
Maple Syrup Cookbook, 3rd EditionKen Haedrich
Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes everything taste better. Now, the revised third edition of this classic cookbook features full-color photographs and a dozen of the author’s favorite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crêpes with Maple Rum Sauce (perfect for brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple-Ginger Ice Cream, and much more. There’s even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you’ll turn to again and again.
As Always, JuliaJoan Reardon
With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia , open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking , one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.
Cook It in Your Dutch OvenAmerica's Test Kitchen
A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals. Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto and Roasted Pork Loin with Barley, Butternut Squash, and Swiss Chard, go seamlessly from the stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.
Cali'flour KitchenAmy Lacey
From the founder of Cali'Flour Foods comes a cookbook that offers guilt-free recipes for every carb craving! Welcome back pizza, pasta, cookies, and sandwiches with 125 recipes! Cali’Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali’Flour Kitchen , offers recipes for the dishes you haven’t been able to enjoy for years—from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali’Flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With more than recipes and detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’Flour Kitchen i s all about indulging without compromising health.
The Blood Sugar Solution 10-Day Detox Diet CookbookMark Hyman, M.D.
The companion cookbook to Dr. Mark Hyman's revolutionary weight-loss program, the #1 New York Times bestseller The Blood Sugar Solution 10-Day Detox Diet , with more than 150 recipes for immediate results! Dr. Hyman's bestselling The Blood Sugar Solution 10-Day Detox Diet offered readers a step-by-step guide for losing weight and reversing disease. Now Dr. Hyman shares more than 150 delicious recipes that support the 10-Day Detox Diet, so you can continue on your path to good health. With easy-to-prepare, delicious recipes for every meal - including breakfast smoothies, lunches like Waldorf Salad with Smoked Paprika, and Grass-Fed Beef Bolognese for dinner -- you can achieve fast and sustained weight loss by activating your natural ability to burn fat, reducing insulin levels and inflammation, reprogramming your metabolism, shutting off your fat-storing genes, creating effortless appetite control, and soothing stress. Your health is a life-long journey. THE BLOOD SUGAR SOLUTION 10-DAY DETOX DIET COOKBOOK helps make that journey both do-able and delicious.
Sous Vide for EverybodyAmerica's Test Kitchen
Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.
Make It AheadIna Garten
For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good— or even better! —when they’re made in advance. In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rosé Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup , enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream . Ina also includes recipes for the biggest cooking day of the year—Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life. With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa.
Doctor Who: The Official CookbookJoanna Farrow
Have your Doctor Who and eat it too with this out-of-this-world cookbook featuring fun, imaginative recipes for the whole family, based on the wildly popular BBC series Doctor Who. The perfect addition to every Doctor Who fan’s shelf, Doctor Who: The Official Cookbook features a cornucopia of delicious, easy-to-make recipes—from the simple, to the showstoppers—with an exciting Whovian twist. Enjoy the Doctor’s own favorite, fish fingers and custard, share some Cyberman Pie with friends, treat the family to Cassandra Pizza, or indulge your sweet tooth with a Supreme Dalek Cake. Throwing a viewing party of your favorite episodes? Serve up some Ood Rolls, Salt and Pepper Sontarans, and Weeping Angel Food Cake. And don’t forget the centerpiece for every Whovian get-together, a Gingerbread TARDIS and, of course, 12 Cookie Doctors. Illustrated with stills from the television show and seasoned with fun food ephemera and quotes from the Doctor’s universe, Doctor Who: The Official Cookbook has something weird, wacky, and tasty for every fan.
The Skinnytaste CookbookGina Homolka
Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog, Skinnytaste. Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.
Adventures on the Wine RouteKermit Lynch
When Adventures on the Wine Route was first published, Victor Hazan said, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read." A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. In 2007, Eric Asimov, in The New York Times , called it "one of the finest American books on wine," and in 2012, The Wall Street Journal pro-claimed that it "may be the best book on the wine business." In celebration of its twenty-fifth anniversary, Adventures on the Wine Route has been thoroughly redesigned and updated with an epilogue and a list of the great wine connoisseur's twenty-five most memorable bottles. In this singular tour along the French wine route, Lynch ventures forth to find the very essence of the wine world. In doing so, he never shies away from the attitudes, opinions, and beliefs that have made him one of our most respected and outspoken authorities on wine. Yet his guiding philosophy is exquisitely simple. As he writes in the introduction, "Wine is, above all, about pleasure. Those who make it ponderous make it dull . . . If you keep an open mind and take each wine on its own terms, there is a world of magic to discover." Adventures on the Wine Route is the ultimate quest for this magic via France's most distinguished vineyards and wine cellars. Lynch draws vivid portraits of vintners—from inebriated négociants to a man who oversees a vineyard that has been in his family for five hundred years—and memorably evokes the countryside at every turn. "The French," Lynch writes, "with their aristocratic heritage, their experience and tradition, approach wine from another point of view . . . and one cannot appreciate French wine with any depth of understanding without knowing how the French themselves look at their wines, by going to the source, descending into their cold, humid cellars, tasting with them, and listening to the language they employ to describe their wines." Here, Kermit Lynch assures a whole new generation of readers—as well as his loyal fans—that discussions about wine need not focus so stringently on "the pH, the oak, the body, the finish," but rather on the "gaiety" of the way "the tart fruit perfume[s] the palate and the brain."
Bong AppétitEditors of MUNCHIES
Based on the popular Munchies and Viceland television series Bong Appétit , this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series , Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.
Want Simple Keto Fat Bomb Recipes? Need A Quick Shot of Energy? Want to Indulge Your Sweet Tooth? Replace your sugary desserts with healthier ketogenic fat bomb alternatives that are both high in fat and low in carbohydrates and protein. Remain full between your meals with these delicious bite-size snacks. Try out one of the 100+ ketogenic fat bomb recipes I've included in this book. These recipes include both savory and sweet keto fat bomb recipes. Inside You Will Learn: 70 Sweet Ketogenic Fat Bomb Recipes 30+ Savory Ketogenic Fat Bomb Recipes Don't Wait Another Second! Get Your Copy Now!
The New Artisan Bread in Five Minutes a DayJeff Hertzberg, MD & Zoe Francois
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day—the revolutionary approach to bread-making With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.
Multicooker PerfectionAmerica's Test Kitchen
Praised by Wired.com and featured by Chicago Tribune, Booklist, Epicurious, Booklist, and Eat This, Not That! Multicookers such as the GoWISE USA and Instant Pot Duo are hugely popular; however, most recipes are unreliable or are designed to work in only one model of multicooker--and most often, they use only the pressure-cook setting. Enter Multicooker Perfection , a collection of foolproof recipes tested and developed to work in any multicooker and conform to your schedule. Make each recipe "fast" using the pressure-cook setting or let dinner cook while you're out by preparing it "slow" on the slow-cook setting. These crowd-pleasing recipes are perfectly suited for cooking at the touch of a button, from soups and stews like Easy Beef and Barley Soup and Chipotle Pork and Hominy Stew; to weeknight-friendly meals like Braised Chicken Breasts with Tomatoes and Capers, Ziti with Sausage Ragu, and Thai Braised Eggplant; to company-worthy dishes like Tamarind Braised Beef Short Ribs and Osso Buco with Sweet and Spicy Peperonata. Plus, you'll find a chapter of unexpected recipes like Boston Brown Bread, Buffalo Chicken Wings, and even a perfectly creamy Cheesecake. Make cooking easier and better with this must-have cookbook for any multicooker owner.
How to Eat BetterJames Wong
'James Wong brings some welcome sanity to the world of healthy eating...its genius is his advice on how to get more nutrition from fruit and veg. It's fascinating, and better than cutting out food groups or paying for so-called superfoods' - delicious . magazine SELECT a Braeburn apple over a Fuji and get almost double the antioxidants from a fruit that tastes just as sweet. STORE strawberries on the counter, instead of in the fridge, and in just four days they will quadruple their heart-healthy compounds. COOK broccoli with a teaspoon of mustard and send its levels of cancer-fighting potential skyrocketing ten-fold. Between the rush to keep up with the latest miracle ingredient, anxiety about E-numbers and demonization of gluten/dairy/sugar (or the next foodie villain du jour) many of us are left in a virtual panic in the supermarket aisle. Tabloid headlines, 'free-from' labels and judgemental Instagram hashtags hardly help matters - so what should we be buying? How to Eat Better strips away the fad diets, superfood fixations and Instagram hashtags to give you a straight-talking scientist's guide to making everyday foods far healthier (and tastier) simply by changing the way you select, store and cook them. No diets, no obscure ingredients, no damn spiralizer, just real food made better, based on the latest scientific evidence from around the world. With over 80 foolproof recipes to put the theory into practice, James Wong shows you how to make any food a superfood, every time you cook.
Vietnamese Food Any DayAndrea Nguyen
Delicious, fresh Vietnamese food is achievable any night of the week with this cookbook's 80 accessible, easy recipes. Drawing on decades of experience, as well as the cooking hacks her mom adopted after fleeing from Vietnam to America, award-winning author Andrea Nguyen shows you how to use easy-to-find ingredients to create true Vietnamese flavors at home—fast. With Nguyen as your guide, there’s no need to take a trip to a specialty grocer for favorites such as banh mi, rice paper rolls, and pho, as well as recipes for Honey-Glazed Pork Riblets, Chile Garlic Chicken Wings, Vibrant Turmeric Coconut Rice, and No-Churn Vietnamese Coffee Ice Cream. Nguyen’s tips and tricks for creating Viet food from ingredients at national supermarkets are indispensable, liberating home cooks and making everyday cooking easier.
Healthy Gut, Flat Stomach: The Fast and Easy Low-FODMAP Diet PlanDanielle Capalino
Beat bloat and discomfort with the scientifically proven, easy-to-follow, low-FODMAP plan. There are a lot of myths about beating stomach bloat and getting a flat tummy, but the FODMAP approach has been scientifically proven to work for both. FODMAPs are sugars found in certain foods that can be hard to digest, and can cause discomfort, gas, and IBS (irritable bowel syndrome) symptoms. Some of the most nutritious foods around are high in these sugars, frustrating people who eat well but still have tummy issues. Apples, garlic, onions, beans, dairy, bread, and cereals are on that list. It may sound complicated or far-fetched but the many converts who have tried the science-supported diet swear by it. In addition to useful everyday advice, the book includes: The differences and similarities between this diet and a gluten-free diet 7-day sample menu plan with recipes Simple and easy recipes for the basic items you need to adapt to fit into the low-FODMAP diet, including staples like salad dressing, marinade, and dips Clear explanations for the science behind the low-FODMAP diet and why it works
The Union Square Cafe CookbookDanny Meyer
Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. The restaurant and its owners, Danny Meyer and chef Michael Romano, have been lauded for their outstanding food and superb service by Gourmet, Food & Wine, the New York Times, and the James Beard Foundation. Now its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Union Square's recipes are easily mastered by home cooks. They call for ingredients that are widely available (mail-order sources are listed for those few that are not), employ familiar techniques, and take a reasonable amount of time to complete. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Readers learn that soaking baby onions in warm water makes them easier to peel (in the recipe for Sweet Peas with Escarole, Onions, and Mint); that the Corn and Tomatillo Salsa served with Polenta-Crusted Sea Bass also goes well with barbecued chicken or pork; that leftover Sautéed Spinach with Garlic makes a great sandwich filling; and that yesterday's sourdough bread should be kept for such soups and salads as Ribollita and Sourdough Panzanella. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. The Union Square Cafe Cookbook does the rare job of capturing the bustling energy and ebullient enthusiasm of the restaurant itself and the spirited personalities—those of Danny and Michael—that drive it. Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf.
Milk Street: Tuesday NightsChristopher Kimball
From one of Epicurious' Greatest Home Cooks of All Time, deliver creative and delicious weeknight dinners with this quick and easy cookbook for beginners and foodies alike. At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes: Miso-Ginger Chicken Salad Rigatoni Carbonara with Ricotta Vietnamese Meatball Lettuce Wraps Peanut-Sesame Noodles White Balsamic Chicken with Tarragon Seared Strip Steak with Almond-Rosemary Salsa Verde Chocolate-Tahini Pudding Tuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Milk Street: Great food in quick time, every night of the week.
Keto Made EasyMegha Barot
Everything can be made keto! That's the message that food bloggers Matt Gaedke and Megha Barot want to deliver with their new book, "Keto Made Easy." No more missing out on classics or favorite dishes, no more added costs with exotic new ingredients--in "Keto Made Easy," Matt and Megha show you how to re-create non-keto recipes in easy, cost-effective, and delicious ways. Recipes include: - Crab Mac and Cheese - Fish Tacos - Chicken Alfredo - Hush Puppies - Chocolate Chip Cookies - Navajo Fry Bread - Gyros - Skillet Pizza - Yellow Curry "Keto Made Easy" is on a mission to demonstrate to readers that every meal can be low-carb, satisfying, and great for the whole family.
The Flavor BibleKaren Page & Andrew Dornenburg
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.
Cork DorkBianca Bosker
INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” — Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm .” —theSkimm “As informative as it is, well, intoxicating.” — Fortune
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter ). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [ Prune ] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)” — The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.” — Publishers Weekly (starred review)
The Blue Bottle Craft of CoffeeJames Freeman, Caitlin Freeman & Tara Duggan
One of the country's most celebrated roasters explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup. Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods. Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe. Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor. For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools—just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends. Rounding out the book are more than thirty inventive recipes from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman that incorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more. With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about—and drink—coffee.
Low Carb Ketogenic DietLeanne Vogel
TRY AND BEGIN YOUR DAY WITH THESE HEALTHY AND TASTY LOW CARB KETOGENIC DIET MEALS FOR TOTAL COMPLETE WEIGHT LOSS! Trying new diets are often tough: all those things to avoid, to eat a lot of of-of, new ingredients to shop for. It's enough to drive anyone around the bend. however, there's a way of intake that's been gaining momentum latterly — the ketogenic, or "keto," diet and its keto recipes. The keto diet is one amongst the foremost effective that I've to stumble upon and one amongst a lot of simples (as critical easy!) to follow. in an exceeding shell, once you're on a keto diet, you eat a really low-carb, high-fat diet. meaning good-bye alimentary paste and bread, salutation cheese and oils. It's just about the alternative of what we've been educated our entire lives. however, it works if you follow the keto diet food list. Plus, you'll be able to create several favorite recipes keto-friendly. What makes the keto diet work thus well is that, with very little aldohexose from carbohydrates in our bodies, we've got to burn one thing else — fat — for energy. The keto diet will cause the body to burn fat quite quickly (hurray!). But though you're not attempting to change state, the keto meal plans would possibly charm to you. By limiting sugars and processed grains, you lower your risk of a kind a pair of a polygenic disorder. intake associate array of wholesome fats, like nuts, oil, and fish, will decrease your risk of the heart condition. And whereas some individuals stick with an excellent strict keto diet, with seventy-five % of their diet coming back from fat, twenty % from supermolecule and simply 5 from carbs, even a less intense, changed version will assist you to reap the keto diet's edges. Eating keto doesn't mean intake simply any quite fat or stuffing your face with frozen dessert. Instead, it's concerning advertently selecting foods that are high in healthy fats and low in carbs. If you're undecided wherever to start, haven't any concern. There are some very delicious, good-for-you keto recipes out there that are mendicancy to be consumed. Important of this Cook Book Diet • Weight Loss • Appetite Control • Better Mental focus • More Energy • Fight Type 2 Diabetes • Increase HDL Cholesterol • Lower Blood pressure • Effective against Metabolic Syndrome.
5 -Ingredient Pressure Cooker Instant Pot CookbookElizabeth Brown
Welcome to the world of pressure cooker where cooking has been made simple. This 5 ingredient cookbook has given more value to the pressure cooking with few ingredients that are budget-friendly, simple and time-saving with hassle-free recipes. This 5 ingredient electric pressure cooker cookbook eliminates lengthy prep and overcrowded grocery lists with recipes that are readily found in any grocery store and everyday recipes for the family. 5 Ingredient pressure cooker instant cooking pot includes: Recipes for Busy People Instant Pot cooking for every type of food Home-style meals that include breakfast, poultry, pork and beef, soups and stews, meatless meals, dessert, everyday staples and more! Helpful Tips and Tricks Easy-to-follow Instructions on Making Each Dish Detailed Ingredient Lists Recipes for Vegetarians Classic Sides Snacks and Appetizers Delicious Meals the Whole Family Will Love Instant Pot Safety Tips Every Instant Pot Owner Should Know Common Instant Pot Terminology.....And lots more.
Army Technical Bulletin Medical TB MED 530 / NAVMED P-5010-1 / AFMAN 48-147_IP Tri-Service Food Code March 2019United States Government US Army
The purpose of this manual, Army Technical Bulletin Medical TB MED 530 / NAVMED P-5010-1 / AFMAN 48-147_IP Tri-Service Food Code March 2019, is to establish standardized military food safety standards, criteria, procedures, and roles for the sanitary control and surveillance of food to mitigate risk factors known to cause foodborne illness. The Tri-Service Food Code (TSFC) is an essential tool in the prevention of illness. This publication– a. Applies to all operations that meet the defined meaning of the term “food establishment”. b. Applies to all food activities purchased using appropriated or nonappropriated funds for the Active Army, Navy, Air Force, and Marine Corps; the U.S. Army, Navy, Marine Corps, and Air Force Reserves; Army and Air National Guard; and Department of Defense (DOD). Includes activities associated with contract food service, food concessions, food vendors, hospital food service, and retail stores operating on DOD installations, sites, and jurisdictions. c. Specifies requirements of military, Civilian, contract, and volunteer personnel providing military food service (for example, food operations occurring on a military installation and food establishments operated in an official capacity, except as indicated in paragraph 1-4.f., to support military members, DOD employees, and other beneficiaries.) d. Applies to all phases of training, exercises, and deployments to ensure that food prepared for and consumed by military personnel on DOD installations is unadulterated, honestly presented to the consumer, and poses minimal risk of foodborne illness. e. Is used as a guide by military public health regulators when developing local policies to address food-related activities or operations that do not meet the definition of a “food establishment”, for example, farmers markets, a home business, unit food events, and local vegetable gardens supporting morale, wellness, and educational initiatives.
The Fast Metabolism Diet CookbookHaylie Pomroy
Turn your kitchen into a secret weapon for losing up to 20 pounds in 28 days through the fat-burning power of food! Use food as medicine to cook your way healthy in this must have companion to the bestselling diet sensation, The Fast Metabolism Diet. You will find over 200 simple, effective, mouthwatering, family-pleasing recipes designed to evoke change in your body with a plan that celebrates food, thrives on variety, and has you eating five to six times a day according to a three-phase plan strategically designed to keep your metabolism burning at lightning speeds. On phase 1 you will cook to unwind stress and support your adrenals with nourishing breakfasts like Strawberry Pancakes, as well as delicious entrees like the Mediterranean Turkey with Wild Rice. On Phase 2, you’ll be cooking to unlock stored fat and feed the liver with protein-rich salads like the Grilled Turkey Bacon and Asparagus Salad, and luxurious dinners like Rosemary Pork Tenderloin with Mustard Greens. Then on Phase 3, it is time to use your kitchen to unleash the burn and ignite the Fast Metabolism hormones with high healthy fat meals like the Fried egg with Olive Oil Spinach. You’ll prepare dairy free creamy soups and stews like Leek and Cauliflower Soup, and serve crowd-pleasing dinners like Turkey and Bell Pepper Casserole. As you cycle through all three phases each week you’ll add kindling to your metabolic fire with amazing snacks like sweet potato fries served with dips and dressings like Mango Salsa. And to top it all off, for each phase you’ll be whipping up rich desserts and smoothies , like Coconut Almond Pudding and Blackberry Sorbet. Plus plenty of vegetarian, vegan, and gluten-free options , such as a hearty lentil chili, savory Artichoke-Avocado Salad, and Garden Egg White Soufflé. Full of helpful and affordable hints for cooking on each of the three phases, a wealth of freezer-friendly recipes to cook in bulk, and dozens of slow cooker options that can be prepared in under 5 minutes, this is the ideal tool for the busy mom, the on-the-go professional, or anyone who wants to make delicious, nutritious, home-cooked food part of his or her Fast Metabolism lifestyle.
Medical Medium Celery Juice RecipesLara Smith & Celery Juice Book
Celery Juice and Smoothie Recipes: The Healing Power of Celery Juice The healing attributes of Celery juice are infinite. It is important we take advantage of its healing power as it plays a fundamental role in the gut which is connected to our entire being. Celery Juice has helped transformed lives, with lots of great testimonies. A glass of celery juice a day will keep the doctor away. Take Massive action in your life today, because your transformation would affect positive changes on you and everyone around you.
Instant Loss CookbookBrittany Williams
THE INSTANT NATIONAL BESTSELLER 125 fast, easy, and tasty whole food-based recipes for anyone looking to lose weight, from the utterly charming blogger who lost over 125 lbs in a year by making all her meals from scratch, aided by her Instant Pot®. Brittany Williams had struggled with her weight all her life. She grew up eating the standard American staples--fast, frozen, fried, and processed--and hit a peak weight of 260 pounds. When her 4-year-old daughter's autoimmune disease was alleviated by a low-sugar, dairy-free, grain-free, whole-food-based diet, Brittany realized she owed her own body the same kind of healing. So on January 1, 2017, she vowed to make every meal for a year from scratch, aided by her Instant Pot®. She discovered that the versatility, speed, and ease of the electric pressure cooker made creating wholesome, tasty, family-satisfying meals a breeze, usually taking under 30 minutes. Not only did the family thrive over the course of the year, Brittany lost an astonishing 125 pounds. Illustrated with gorgeous photography, Instant Loss Cookboo k shares 125 recipes and the meal plan that Brittany used for her own weight loss, 75% of which are recipes for the Instant Pot® or other multicooker. These recipes are whole food-based with a spotlight on veggies, and mostly dairy and grain-free--and she uses ingredients that you can find at any grocery store. Her ingredient lists are refreshingly approachable, and her recipes are the clearest guides to navigating your Instant Pot® or other multicooker that you'll find. Here's how to make healthy eating convenient--the key to sustainable weight loss.
Meyer's BakeryClaus Meyer
Claus Meyer has been taking the world by storm with his fresh, Nordic cooking. Now, he turns his hands to all things baking. His bakeries in Grand Central Station and Brooklyn, Meyers Bageri, have been receiving stellar reviews. In this book, Claus shares the secrets to his success. The book is structured around the four basic types of dough - wheat, whole-grain, rye and enriched. Photographic step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Alongside techniques, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Recipes then show you how to put your new-found skills to use, ranging from rye bread to cinnamon loaf, from spelt bread to scones. This is the perfect guide to creating delicious Nordic breads and pastries at home.
The Bar BookJeffrey Morgenthaler
The Bar Book — Bartending and mixology for the home cocktail enthusiast Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. Over 60 of the best drink recipes: The Bar Book contains more than 60 recipes that employ the techniques you will learn in this bartending book. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for: JuicingGarnishingCarbonatingStirring and shakingChoosing the correct ice for proper chilling and dilution of a drinkAnd, much more If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending books, you will find Jeffrey Morgenthaler’s The Bar Book to be an essential bartender book.
Rachel’s Irish Family FoodRachel Allen
Rachel Allen, Ireland’s best-loved cook, shares with you a collection of family favourites and tried-and-tested Irish classics chosen from her previous bestselling books. Also includes 30 brand new recipes. ‘This is a cookbook I have always wanted to write. It’s a collection of my very best family recipes, seriously comforting and nourishing food, all inspired by both traditional and modern Irish cooking.' Rachel’s Irish Family Food contains 120 recipes that offer the best in both traditional and modern Irish cooking, from new twists on old classics to tried-and-tested recipes which are sure to become firm family favourites in your home. Quick and simple dinners, big family feasts, sweet treats and celebration food; this is family cooking at its best. From homemade pork sausages with colcannon, chicken casserole with cheesy herb dumplings and Irish stew, to easy-to-cook seafood and traditional fish pie, as well as simple sweet and savoury breads and desserts such as porter cake and fruit crumbles. From the plentiful Irish countryside to Rachel’s table and now to yours, Rachel’s Irish Family Food is full of hearty, comforting Irish classics. Recipes Include: Kinoith pork casserole Irish Stew Crumbed bacon chops with sweet whiskey sauce Roast chicken Buttered cabbage Irish coffee meringue roulade Pea and spring onion champ Dublin bay prawns with mayonnaise Turkey and ham potato pie Colcannon Ballymaloe dressed crab St Stephen’s Day muffins Traditional herb stuffing Brown soda bread Reviews Reviews for Previous Titles ‘The book I've taken to most this season is by the Irish Nigella, Rachel Allen. Her BAKE is simply and engagingly written: one irresistible thing after another’ – Melanie McDonagh, Evening Standard ‘Fancy a casual supper with your family or a big feast to mark a special occasion? TV cook Rachel Allen has a recipe to suit. She takes you from preparation to table with minimum fuss, plenty of tips and menu ideas for dinners, brunches and lunches, cocktails and desserts.’ – Waitrose Kitchen ‘A natural TV chef: relaxed, articulate and knowledgeable’ – Sunday Times ‘With her finely-etched patrician features and delicious recipes, Rachel manages to do what Nigella Lawson never could. She makes us believe we can do what she does…’ – Irish Post ‘We’re big fans of Rachel Allen here at Delicious.’ – Delicious Magazine ‘Food for real people’ – Irish Examiner ‘As wholesome and attractive as its charming author, (…) it is well thought out and accessibly written, with the emphasis on relaxed family meals. (…) Ideal for anyone who needs to cook on a regular basis but hasn’t much experience.’ – Sunday Telegraph on Homecooking “The verdict: You can always trust Rachel Allen to deliver recipes that taste as good as they look, and her latest book is no exception. This book tackles quick and easy family cooking with realism, inspiration and style.” Good Housekeeping on Easy Meals “These fast and fuss-free recipes by Rachel Allen are all you need this winter.” Zest Magazine on Easy Meals “There are 180 simple, tempting recipes in this everyday supper bible. We have a soft spot for the Chocolate, toffee and peanut squares.” Sainsbury’s Magazine on Easy Meals
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