Homemade Ramen
Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.Recipes include: Classic shoyu ramen - Shio tanmen with clam stock - Miso ramen - Spicy tantanmen - Pork rib tsukemen - Soupless ramen (mazemen) - Vegan chickpea ramenWith over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.
Milk Street Shorts
The smartest, simplest, most powerful recipes that will transform your home cooking--from the James Beard Award-winning team at Milk Street In the kitchen, brevity is brilliant. Short recipes are the ones cooks remember best--not only because they're simple to make and easy to repeat, but because they are boiled down to their elemental beauty and charm. In Milk Street Shorts, Christopher Kimball and his team of cooks and editors have developed a repertoire of nearly 150 genius recipes that are casual, improvisational, and fun. These recipes are not just short--they're bolder, better cooking because they're short. Their essential cleverness gives them power that does not require long ingredient lists or all-day cooking. And every recipe packs a punch--throw-it-together meals like "Nothing Soup,"Chili Crisp Peanut Noodles, and Five-Ingredient Pork and Kimchi Stew, snacks and side dishes like Sunflower Hummus, Crispy Spiced Chickpeas, and Salt and Vinegar Smashed Potatoes, and smart ways to use your oven, like Reverse-Sear Pork Loin, Skillet Lasagna, and Two-Hour Turkey. Recipes are organized by simplicity--Short, Shorter, and Shortest--with chapters including skillet suppers, sheet-pan tray bakes, and weeknight desserts like Clementine Blender Cake.
German Home Kitchen
Relish the luscious aromas, hearty flavors, and festive traditions of German cooking with this authentic yet approachable cookbook. In German Home Kitchen, Sophie Sadler shares over 65 savory and sweet recipes inspired by the foods of her childhood in Germany, featuring all courses, including Fr羹hst羹ck (breakfast), F羹r Zwischendurch (snacks), Main Dishes, Beilagen (sides), Sweet Meals, Kaffee und Kuchen (afternoon coffee and cake), and Abendbrot (traditional cold dinner), along with street food, recipes for the joyful Christmas season, and specialties from her Oma's kitchen. The recipes are designed with simplicity and accessibility in mind and include easy-to-recreate German classics such as: Franzbr繹tchen (Croissant-Style Cinnamon Rolls)Leberwurst (Liver Pat矇)Gebackener Camembert (Baked Camembert)J瓣gerschnitzel (Pork Schnitzel with Creamy Mushroom Sauce)Bratkartoffeln (Pan-Fried Potatoes)Roggenmischbrot (Rye and Wheat Bread)Currywurst (Bratwurst with Curry Ketchup)Schwarzw瓣lder Kirschtorte (Black Forest Cherry Cake)K瓣sefondue (Cheese Fondue)German Home Kitchen has dishes for every occasion, whether you're looking to impress your guests with a celebratory holiday feast, enjoy a cozy dinner with family, or simply satisfy your craving for authentic German flavors. With this charming cookbook, learn how easy it is to incorporate German delicacies into your cooking repertoire beyond pretzels and bratwursts.
Three Cheers
An inventive and inclusive drinks book with 165 cocktail recipes, each one of three variations for classic, riff, and zero-proof versions, from the World Class bartending champion behind Likeable Cocktails. A love letter to cocktails in all their forms, Three Cheers has a drink to suit every mood and occasion. This clever cocktail book offers recipes for three versions of 55 classic cocktails (165 recipes in total!). Whether you like to keep it classic, try a new twist, or a enjoy a spirit-free version, this book gives you all three options: The classic Jungle Bird tropical cocktail has a blackstrap rum base; the modern spin called the City Pigeon has a white rum and gin base; and the spirit-free option, aptly named the Free Bird, has a spirit-free gin base.The classic Cosmopolitan features a cranberry and vodka base; the modern Ru-Paulitan infuses earl grey and limoncello flavors into the original cranberry vodka; and the zero-proof Metropolitan utilizes a nonalcoholic spirit and aperitif.The classic, coffee- and vodka-forward Espresso Martini gets modernized into a Bean Around the World cocktail that swaps vodka for tequila and chile liqueur for a spicy interpretation. The spirit-free Death Before Decaf pairs the espresso with tonic water for a nice, long finish. With a modern design and lush photographs, margaritas, Manhattans, negronis, and more are accessible to every palate and every persuasion.
Much ADO about Cooking
A stunning collection of recipes from, and inspired by, the most famous literary figure in the world, produced in collaboration with The Globe theatre. From patties and platters to sweet dishes and tarts, Shakespeare's plays are full of delicious food. With as-yet-unseen recipes from The Globe archives and new recipes inspired by the bard, Much Ado about Cooking is a delightful celebration of delicious dishes that capture the spirit of Shakespeare's literary work and life in the Elizabethan era. Featuring moreish food images alongside stunning woodcut illustrations, quotes from the plays and fascinating literary facts, this is the perfect addition to any Shakespeare fan's bookshelf and the ideal gift with a literary twist.
Thyme for Dessert
Thyme for Dessert is a stunningly photographed and practically minded celebration of West Coast flavours for the sweet-toothed that is sure to delight locals and visitors alike. This decadent book of dessert recipes embraces the varied flavours of the West Coast, drawing from its abundant wild and cultivated plants and from its rich medley of cultures to create mouthwatering local recipes. Covering cookies, bars, breads, cakes, pies, pastries, and frozen desserts, you'll find treats for sugar-lovers and savoury dessert fans alike in this small but mighty cookbook perfectly sized for everyday kitchen use. With ample suggestions for substitutions and a section on preserving, the home chef will find these recipes practical enough to incorporate into daily life and unique enough to impress on special occasions. Thyme for Dessert includes every type of West Coast ingredient: from local plants like spruce tips and haskaps, and abundant introduced vegetation like blackberries and zucchinis, as well as iconic staples from vibrant local immigrant communities such as garam masala and truffles. DL Acken's latest cookbook is a gorgeous tribute to the rich flavours of her home region that showcases delicious sweets that will entice locals and visitors alike.
The in Death Cookbook
Discover seventy-four to-die-for recipes inspired by the world of J.D. Robb's #1 best-selling series--with a Foreword by J.D. Robb herself!With more than seventy amazing photographs, and story excerpts that connect the recipes to the novels that inspired them, The In Death Cookbook will transport fans from the bustling streets of futuristic New York City to Lieutenant Eve Dallas and Roarke's luxurious Manhattan mansion, where they'll learn to prepare the most delectable dishes. From Autochef favorites to Summerset's mouth-watering desserts, readers will find professionally developed, easy-to-prepare selections ranging from breakfast entrees to sides, main courses and everything in between. Contributions from the whole In Death cast of characters, including the beloved snack--Feeney's Candied Nuts! A must for every J.D. Robb fan and a great holiday gift. "I can still wish for an AutoChef, but until technology grants that wish, please enjoy these fun, adventurous, comforting, fancy, and basic recipes--inspired by the In Death series and its characters. I hope you find pleasure in the preparation and in the sharing of these dishes with friends, family, and lovers." -- J. D. Robb a.k.a. Nora Roberts
Bad B*tch in the Kitch
Add some razzle dazzle to your home cooking with 80 recipes for your favorite Asian takeout dishes from culinary influencer Cassie Yeung Cassie Yeung likes to think of herself as a chef for the people--no professional culinary training here, just a girl who really loves to cook (and eat, obvi). She believes that the #1 rule in the kitchen is to have fun, let loose, and cook the way you want to. For Cassie, that means yelling "behind!" in her own kitchen, softening butter against her skin, and showing off her baddie nails as she pleats dumplings like a boss. In Bad B*tch in the Kitch, Cassie serves up the food she loves most: the Asian dishes she grew up eating and now craves on the regular. So many people know and love Chinese, Thai, Vietnamese, and Singaporean cuisine, but they don't always know how easy it can be to recreate their favorite dishes at home. Cassie shares some of her go-to dishes, dialed in for home cooks, in chapters such as: First Bite Besties: Crab Rangoons, Siu Mai (Steamed Pork and Prawn Dumplings), Spam MusubiNoodz: Scallion Oil Noodles, Pad See Ew, Spicy Miso Instant RamenSkip the Takeout: Sweet & Sour Pork, 30 Minute Beef + Broccoli, Chicken Katsu CurryNot Too Sweet: Lazy Girl Mango Sticky Rice, Brown Butter Matcha Cheesecake, Vietnamese Coffee TiramisuWhole Lotta Basics: Hand Pulled Noodles, Ginger Scallion Sauce, Peanut Dipping SauceNot only can you save money by skipping takeout, but everything tastes better homemade, too. With Cassie's delicious and approachable recipes, you can confidently whip up classic noodles, stir fries, and soups whenever the craving strikes.
Bread Baking Recipe Book
���� Bake Bread Like a Pro-Even If You've Never Used an Oven Before! ���� Imagine pulling a warm, golden loaf of bread out of your oven, filling your home with the comforting aroma of fresh-baked goodness. With Bread Baking Recipe Book for Beginners, you'll learn how to turn simple ingredients-flour, water, salt, and yeast-into irresistible loaves, rolls, bagels, and more. Packed with 100+ beginner-friendly recipes, this essential bread-baking guide takes you step by step from your first no-knead loaf to artisan sourdough and gluten-free favorites. Whether you want everyday sandwich bread, festive holiday brioche, or rustic country loaves, this book makes success simple. ✅ Inside, you'll discover: ���� Bread-Baking Basics - foolproof tips, tools, and techniques for beginners. ���� Quick & No-Knead Recipes - fresh bread with minimal effort. ���� Sourdough Made Simple - create your own starter and bake tangy artisan loaves. ���� Artisan & Specialty Breads - bakery-style recipes anyone can master. ���� Sweet & Festive Favorites - brioche, challah, cinnamon rolls, and more. ���� Global Breads - explore traditional recipes from around the world. ���� Gluten-Free Options - enjoy delicious breads without compromise. Perfect for beginners and home bakers alike, this book helps you: ✔ Master the basics with easy-to-follow instructions ✔ Build confidence with simple, no-fail recipes ✔ Bake breads for every occasion-breakfast, dinner, or celebration ✔ Enjoy the satisfaction of healthy, homemade bread ✨ Whether you're baking your very first loaf or looking to expand your skills, Bread Baking Recipe Book for Beginners will be your trusted companion on every step of your bread-making journey. ���� Start baking today and bring the magic of fresh, homemade bread into your kitchen!
The Sheet Pan
Streamline your kitchen and cooking with 150+ recipes and step-by-step photographs for easy one-pan meals. The sheet pan is a cook's blank canvas for creativity. Fill it up. Exciting possibilities open up when you turn to this sheet pan cookbook for all your weeknight dinners, breakfasts, snacks, and beyond. You'll build extraordinary layers of flavor, while also streamlining the cooking process. Ingenious ATK techniques for the best-tasting roast chicken and potatoes, juicy seared steaks, and even curries, griddled burgers, and tacos await. Elevate every meal with captivating flavors and textures Baharat Chicken with Potatoes and Herb-Date Salad is a smorgasbord of vibrant toppings and sauces. Lime-Glazed Salmon and Crispy Rice Salad features a sheet pan-size layer of irresistible, crunchy toasted rice. Roasted Gnocchi with Blistered Cherry Tomato Sauce achieves golden, blistered potato pillows and a sauce that cooks right in the pan. Streamline weeknight cooking and cleanup: Cook Sweet Potato Vermicelli with Vegetables and Pork together on the sheet, without the hands-on stir-frying. Braise--yes, braise--potatoes on the sheet before roasting Loukaniko and Lemony Potatoes with Feta-Dill Sauce. Serve dishes you never thought you could from the sheet pan: One Big Pancake (with fun mix-and-match toppings) serves eight breakfast all at once. Mac and Cheese achieves a sweeping landscape of crispy noodles--no fighting for your favorite part. Zucchini, Leek, and Pea Soup lets the oven do all the work; crisp a proscuitto topping on the sheet, then roast the vegetables (without chopping), and puree.With 150+ beautiful one-pan meals that you can bring right to the table in the pan, you'll look forward to sheet pan dinners every day.
Vegana Italiana
Discover the delicious flavors of plant-based Italian cooking with more than 100 vegan recipes inspired by classic Italian dishes, from the owner and chef of Pura Vita "Part love letter to Italy, part encyclopedia of plant-based technique, Vegana Italiana is a joyous celebration of food, family, and heart. I want to make everything in this book!"--Joanne Molinaro, New York Times bestselling author of The Korean Vegan Ever wish you could whip up vegan versions of fresh cheese ravioli or meatballs? As the owner and chef behind the first 100% plant-based Italian restaurant in the United States, Tara Punzone knows how to transform classic Italian staples into delicious vegan dishes without sacrificing any flavor. Growing up in a big Italian family in New York, food was always at the heart of Punzone's community and gatherings. Her debut cookbook, Vegana Italiana, offers more than 100 vegan Italian recipes inspired by her family's meals and fan-favorites from her Los Angeles-based restaurant Pura Vita. When Punzone decided to go vegan when she was twelve years old, she learned how to follow a vegan lifestyle without compromising her traditions, heritage, or love of bold flavors, and this cookbook shares her tips to help you do the same, while also embracing new techniques and flavors along the way. She also shares her personal stories and memories from growing up in New York and moving to California as well as the culinary inspiration she received from her family. With tips for stocking your pantry and strategies to replicate Italian essentials like mozzarella and ricotta cheese, Vegana Italiana includes delicious recipes like: - The Basics: Macadamia Parmigiano, Alfredo Sauce, and Roasted Garlic Aioli- Antipasti: Bruschetta, Garlic Parmigiano Potato Wedges, and Strawberry Almond Ricotta Crostini- Insalata e Verdure: Caprese, Peppas, and Stuffed Artichokes- Soups and Stews: Minestrone, Sicilian Red Lentil, and Roasted Garlic Creamy Tomato Soup- Pasta: Ravioli Pomodoro, Pesto Calabrese, and Cacio e Pepe- Secondi: Eggplant Parmigiana, Meatball Parmigiano Hero, and Heartbeet Risotto- Dolci: Tiramisu, Panna Cotta, and Lemon Mint Granita Complete with gorgeous full-color photography taken at Pura Vita, Vegana Italiana is your ultimate guide to vegan Italian cooking.
Bread Baking Recipe Book for Beginners
Bake Bread Like a Pro-Even If You've Never Used an Oven Before! Imagine pulling a warm, golden loaf of bread out of your oven, filling your home with the comforting aroma of fresh-baked goodness. With Bread Baking Recipe Book for Beginners, you'll learn how to turn simple ingredients-flour, water, salt, and yeast-into irresistible loaves, rolls, bagels, and more. Packed with 100+ beginner-friendly recipes, this essential bread-baking guide takes you step by step from your first no-knead loaf to artisan sourdough and gluten-free favourites. Whether you want everyday sandwich bread, festive holiday brioche, or rustic country loaves, this book makes success simple. ✅ Inside, you'll discover: Bread-Baking Basics foolproof tips, tools, and techniques for beginners. Quick & No-Knead Recipes - fresh bread with minimal effort. Sourdough Made Simple - create your own starter and bake tangy artisan loaves. Artisan & Specialty Breads - bakery-style recipes anyone can master. Sweet & Festive Favorites - brioche, challah, cinnamon rolls, and more. Global Breads - explore traditional recipes from around the world. Gluten-Free Options - enjoy delicious breads without compromise. Perfect for beginners and home bakers alike, this book helps you: ✔ Master the basics with easy-to-follow instructions✔ Build confidence with simple, no-fail recipes✔ Bake breads for every occasion-breakfast, dinner, or celebration✔ Enjoy the satisfaction of healthy, homemade bread ✨ Whether you're baking your first loaf or looking to expand your skills, Bread Baking Recipe Book for Beginners will be your trusted companion on every step of your bread-making journey. Start baking today and bring the magic of fresh, homemade bread into your kitchen!
![The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]](https://cdn.kingstone.com.tw/english/images/product/9638/9780593839638m.webp "The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]")
The Complete Franklin Barbecue Collection [Special Edition, Three-Book Boxed Set]
From brisket to steak to live-fire smoking, here's everything you need to know about cooking meat. This deluxe boxed set from the revered fire wrangler behind Austin's Franklin Barbecue features exclusive paperback editions of his three iconic books: Franklin Barbecue, Franklin Steak, and Franklin Smoke. From America's foremost barbecue authority and New York Times bestselling author Aaron Franklin comes this collection of three essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning co-author Jordan Mackay unlock the secrets behind truly great barbecue, mind-blowing steak, and delicious smoked meat at home, sharing years' worth of hard-won knowledge. Franklin Barbecue This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking ridiculously delicious barbecue. Franklin Steak This indispensable guide is the be-all and end-all to cooking steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have. Franklin Smoke The ultimate guide to live-fire grilling and smoking at home, these recipes will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler. Detailed chapters feature Franklin's recommended tools and techniques, with delicious new ways to incorporate both fire and smoke into your everyday cooking. Featuring more than fifty technique-driven recipes for meat, fish, poultry, and vegetables, and including the best rubs, sauces, and sides, this comprehensive, beautifully photographed collection of three in-depth guides is the ultimate barbecue companion.
Linger
"My culinary life began with salad. A charred broccoli salad, to be specific. Crispy florets tossed with chickpeas and cooling mint, flecked with red chilli pepper and zested lemon peel, bathed in a garlicky caper oil. That salad inspired me to consider possibilities. It ultimately led me here." From her salad-delivery days in Sydney to her current career as a food writer and bestselling cookbook author in New York, Hetty Lui McKinnon has long known the power of salads to connect and create community. Salads are meant to be shared; they are what you bring to a gathering of friends or family, the ultimate comfort food. With Linger, Hetty has come full circle. Rather than delivering salads to members of her community, this time, she has invited friends into her home, to share salads, sweets and stories around her dining room table. Linger documents these intimate gatherings, with vegetable-laden, loosely seasonal menus enjoyed and photographed in real time. These salads are not just piles of leafy greens--they are beautiful, rich creations. In fact, one of Hetty's salad rules is that salads don't always need to have leaves. Another salad rule? Anything can be a salad. With over 100 inventive recipes for meal-worthy salads, smaller bites and simple sweets, Hetty invites you to become a part of an unforgettable shared experience of community, food and friendship. Caprese Salad with Grilled PineappleBibimbap-style Gnocchi with Gochujang VinaigretteRice Paper Spring Roll SaladSunchoke and Cannellini Beans with Never-ending Tahini SaucePeaches and Cream with Chili CrispMushroom, Seaweed and White Bean Burger Salad
Advent
Selected for Jamie Oliver's Cookbook Club 'I love it. As soon as I opened this, I felt it was Christmas.' - Diana Henry Advent celebrates the magical run-up to Christmas with over 100 classic German baking recipes. The Advent season is one of the most special times of the year, when candles twinkle, the Christmas tree is decorated, and the smells of cinnamon, nutmeg and clove fill the kitchen. In the modern classic Advent, Anja Dunk shares her recipes for the very best of traditional German festive bakes. From lightly spiced Lebkuchen, frosted cinnamon stars, jam-filled ginger hearts, snow-capped coconut macaroons, to marzipan-filled Stollen, edible tree decorations, lucky meringue mushrooms and a gingerbread house dripping with candies and sugar icicles, you will find delectable spiced treats to fill your Bunter Teller and share with friends and family. Featuring Anja's own linocut illustrations and evocative photography, this stunning, burgundy-coloured clothbound edition will be a family favourite for many years to come. The weeks of Advent hold all the sweet, almost unbearable anticipation of Christmas for days on end and this gorgeous book embraces that fairy-tale feeling within its pages.
The Wolf of Wok Street
Vincent Yeow Lim (aka DimSimLim), also known as the 'Wolf of Wok Street', has earned international acclaim for his exceptional wok cooking, amassing over 4 million followers across TikTok, Instagram, Facebook, and YouTube. In his debut cookbook, The Wolf of Wok Street, Vincent presents over 80 authentic recipes that bring his renowned Southeast Asian cuisine to your kitchen. From Small Eats like Xiao Long Bao and Prawn Toasts to comforting soups such as Bak Kut Teh and Hot and Sour Soup, every dish is crafted to deliver restaurant-quality results using genuine ingredients. The book also features vibrant rice and noodle dishes like Hong Kong Style Beef Fried Rice and Char Kway Teow, alongside a variety of poultry, beef, lamb, pork, seafood, and vegetable recipes. Vincent's comprehensive guide ensures that you can achieve truly authentic and delicious wok cooking, perfect for any meal or occasion.
To Die for
An inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed.For so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones.Rosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In To Die For, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. Recipes include: Spritz CookiesHomemade FudgeChicken SoupFrench Silk PieGuava Cobbler...and more!Thoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one's story and cherished dish with the world.
Wine
All for wine and wine for all! You don't need to be rich or have expert knowledge - just feel confident in choosing wines that will bring you joy. Drinks writer and broadcaster Olly Smith is here to walk you through the wonderful world of wine, teaching you how to find what you like and understand why. From the basics of how to choose a good bottle, how much to spend and how to taste, to explaining wine jargon, Olly tells you everything you need to know to love wine more. Discover Olly's Top 30 Wines to Try Before You Die, the Ten Commandments of Wine, his 'Grape Thesaurus' and also learn to pair the perfect wine to your food or mood. Fun, witty and informative, Wine is the perfect accompaniment to a leisurely glass of vino delivered in Olly's uniquely descriptive style.
The Route 66 Cookbook
Embark on a colorful culinary journey traversing America's Mother Road with stops to recreate the best eats along the way. In The Route 66 Cookbook, acclaimed author and lifestyle blogger Linda Ly combines armchair travel with a traditional cookbook to celebrate 100 years of the United States' most recognizable roadway. This unique compilation of recipes honors American transportation history with a location-specific focus, encouraging you to explore new flavors, places, and perhaps even future vacation destinations. Discover fascinating historical facts and figures from the route's early days to modern attractions as you try recipes organized by state, starting from the eastern start of the route in Chicago, Illinois, and continuing all the way through to its western endpoint in Los Angeles, California, making pit stops in Missouri, Kansas, Oklahoma, Texas, New Mexico, and Arizona. From cheap, quick eats to steakhouses and fine dining, this cookbook caters to varied budgets and palates. Recipes for breakfast, lunch, and dinner all make an appearance, and drinks and desserts get their time to shine too. Throughout its recipes and destinations, The Route 66 Cookbook pays homage to America's diverse cultural history. Of course, there are recipes for a variety of standard American fare, such as diner food, burgers, and multiple styles of barbecue, but German, Mexican, Asian, Indigenous, and fusion foods are also included: Apple Strudel - The Berghoff, Chicago, ILBlackberry Wine Cake - St. James Winery, St. James, MOEgg Cream - Monarch Pharmacy and Soda Fountain, Baxter Springs, KSSp瓣etzle - Rock Cafe, Stroud, OKThe Elvis Ugly Crust Pie - Midpoint Cafe, Adrian, TXNew Mexican Posole - Silver Moon Cafe, Santa Rosa, NMHalibut Ceviche - The Turquoise Room at La Posada Hotel, Winslow, AZStrawberry Margarita Pie - Chiquita Rosita's, Barstow, CASpicy Seafood Soup - The Albright, Santa Monica, CAWith 66 recipes from the Midwest to the West Coast, The Route 66 Cookbook has it all, honoring an American road trip tradition and ensuring you can enjoy it even if you're not on the road.
My Southern Kitchen
Southern Living magazine's beloved columnist and test kitchen pro Ivy Odom offers a host of truly Southern recipes, from favorites to fresh creations Whether you already love her Southern Living cooking column and Hey Y'all video series or have just discovered them, you need to know Ivy Odom. Born and raised in Moultrie, Georgia, and just 30 years old, she is a fresh cooking talent whose star is ascendant. Her first cookbook mixes up tried and true classic recipes passed down through generations--Ivy's heritage is proudly Southern all the way--with her own trendworthy spins on traditional favorites. Throughout the book, you'll find big cooking ideas (plus time saving tips); cocktails to shake; and recipes (more than 100) to make to help you cook up all the dishes you crave. Chapters match food to occasion, so have fun indulging in your favorite supper menus, cocktails for porch sipping, and perfect dishes for lawn parties, lazy Sundays, tailgates, and more. Discover pro cooking techniques in "Ivy's Take" sidebars, and for moments when you'd rather read than cook, there are stories full of signature Southern charm on each and every page.
Mukoita I, Cutting Techniques
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
Dinner Party Animal
"Jake's punim is as mind blowing as his recipes!" -Rachael RayFrom the New York Times bestselling author of Jew-Ish and I Could Nosh and star of A&E's Jake Makes It Easy comes a fun, unfussy, and inventive collection of recipes to entertain with ease and enjoy any day of the week.An impromptu cocktail party, casual brunch with friends, or celebratory dinner with family--food just tastes better when shared. For chef Jake Cohen, making a homemade meal from scratch for those you love is nothing short of magic. Now he's giving you everything you need to cook and entertain with ease in this highly anticipated collection of 100 delicious recipes and sixteen inventive menus for every mood, occasion, and possible guest list.With menus ranging from Treat Yourself Brunch to Veg Out, Meatballs to the Wall, Ride or Pie (a whole meal of pies!), That Was Tonight? (recipes that come together in a hurry), and even the ultimate Passover and Thanksgiving feasts, these are recipes you'll turn to again and again for special occasions and weeknight dinners alike: Brown Butter Parker House RollsChicken and Biscuits Pot PieCheeseburger Arayes SlidersSour Cream and Onion Mashed PotatoesZa'atar Roasted Eggplant and Tomato SaladSpicy Sausage Gnocchi Bake with Pesto RicottaYogurt-Roasted Salmon with LeeksRoast Chicken with Lemony Sauce SoubiseLemon-Almond Blondies with Sumac GlazeTiramisu CakeApple Pie CalzoneEach menu comes with a grocery list, prep and make-ahead guide, store-bought shortcuts, and a day-of run-of-show to take the stress out of hosting. Jake reminds us that we don't have to be perfect or even have a dining room table to entertain: anyone can do this, whether you're a comfortable home cook or a newbie in the kitchen. With cameos from Jake's array of celebrity friends--including Isaac Mizrahi, Benny Blanco, Taffy Brodesser-Akner, Alex Edelman, Jill Zarin, Joan Nathan, Debra Messing, and more--this delicious book is guaranteed to turn you into the ultimate Dinner Party Animal.
Vietnam
The ultimate celebration of Vietnamese cuisine, featuring 445 beloved traditional dishes from home kitchens across the countryMore than just pho and b獺nh m穫, Vietnamese food is a rich and diverse tapestry of flavors, techniques, and customs. Vietnam: The Cookbook is a definitive deep dive into this vibrant cuisine, featuring more than 400 authentic home-cooking recipes - each faithfully captured, rigorously tested, and presented with clear, step-by-step directions.Organized by the method and style in which they are traditionally prepared and enjoyed, recipes range from appetizers, snacks, salads, and sandwiches to grilled dishes, stir-fries, wraps and rolls, hotpots, noodles, rice, broths, and desserts, as well as pickles, sauces, and other pantry staples. Dishes include familiar favorites, such as Summer Rolls and Grilled Pork with Vermicelli, alongside lesser-known gems, including Chicken and Banana Blossom Salad, Savory Sticky Rice and Mung Bean Dumplings, Sauteed Baby Clams with Rice Crackers, Coconut Pandan, and Baked Palm Sugar Honeycomb Cake.Author Ana簿s Ca Dao van Manen travelled across the country, from the bustling streets of Hanoi to the highlands of H? Giang, to learn from local cooks, discover unique ingredients, and master classic techniques. Every dish in Vietnam: The Cookbook is infused with her firsthand experience, deep respect for tradition, and love for Vietnamese food.Beautifully illustrated with stunning photography shot on location, this expansive, authoritative recipe collection invites home cooks around the world to experience Vietnamese food culture.
Recipes from the American South
A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. TwittyIn the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry.A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
Franco Pepe
The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in GraniFranco Pepe is no ordinary pizzaiolo - he's a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe's artistry and presents 30 exclusive recipes designed for home cooks.Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe's father's pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco's desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe's passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional.The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.
Something Delicious
When you're craving something delicious, crack open this vibrant cookbook for 100 flavorful, low-fuss recipes for any time of day, from the beloved creator behind Lindsey Eats. When learning to cook you're often told to rely on your senses: tasting as you go, listening for a sizzle when steak hits the pan. But in Something Delicious, Lindsey Baruch pushes you to use all five senses, noting what you should see or feel as you're cooking. Her grandmother taught her to be present in the kitchen, and Lindsey's tips for reading recipes, setting up a pantry, and creating memorable dishes will help you create decadent meals whenever you want. You'll join Lindsey for boisterous family dinner parties with coveted staples like Uncle Ira's "Good Dressing" and cozy days at home with Grandma Daisy's Tomato and Chicken Rice Soup. Lindsey's viral chicken dishes get a whole chapter with recipes for Crispy Sesame and Herb Chicken Schnitzel and Aleppo Braised Chicken Legs with Butter Beans and Smashed Olives. She also includes curated suggestions for what to make depending on the occasion like a Chili Crisp and Strawberry Baked Brie or Za'atar Roasted Kabocha Squash with Pomegranate Dressing for a holiday dinner, an Aperol Mezcal Margarita with Tajin for a warm summer evening, or a Mushroom Miso Mascarpone Pappardelle for easy weeknight fare. Whether cooking for a date night in, preparing a weeknight dinner, or choosing what pairs well for dining al fresco, this book has you covered for all meals of the day, ensuring something delicious will always end up on your table.
My Cambodia
Celebrate Khmer and Cambodian American cuisine with award-winning chef and restaurateur Nite Yun, featuring over 100 recipes for her favorite dishes. Khmer recipes and culinary techniques are traditionally passed orally from generation to generation, and in My Cambodia, Nite takes special care to preserve these dishes. Filled with the historical context of Cambodia's Golden Era, cultural fun facts like the rules of rice, and introspective anecdotes on using food as a tool to connect with community, My Cambodia aims to make Khmer American cuisine accessible to all. With recipes organized by different times and places throughout Nite's life, this cookbook takes you on a journey from her childhood in Stockton, California to Cambodia to Nite's popular Bay Area restaurants Nyum Bai and Lunette. Discover her take on dishes such as Kuy Teav Phnom Penh, the fragrant pork and noodle soup that started it all for Nite; Nom Pachok Somlar Khmer, a delicate, rustic chowder filled with rice noodles; and Amok, fish tucked into an aromatic mixture of kroeung and coconut milk and steamed until it puffs up like a souffle. For dessert, try the decadent Nom Kong, donuts glazed in palm sugar and topped with sesame seeds. Whether you are new to Cambodian food or have a bowl of kuy teav every morning for breakfast, My Cambodia will inspire you to connect with your own communities and stir up new, joyful creations.
The Comic Book History of the Cocktail
A graphic novel history of the cocktail--from prehistoric wassail to our current boozy renaissance--featuring 20 recipes by drinks historian, Daily Beast columnist, and award-winning author David Wondrich. There's no better writer to tell the colorful history of cocktails than David Wondrich, widely considered to be one of the world's foremost authorities on cocktails and a driving force behind the early-twenty-first-century revival in the classic American art of mixing drinks. In The Comic Book Story of the Cocktail, Wondrich teams up with comics artist Dean Kotz to trace the evolution of the cocktail. Beginning with the ancient days of wassail and hypocras (mixed drinks based on wine and beer), they narrate a tumultuous and vibrant history that stretches through the Age of Exploration, the boozier parts of the Enlightenment and America's hurly-burly nineteenth century, to the Disco years, the Cosmo years, and the modern Cocktail Revolution. Kotz's intricate, masterful drawings illustrate stories that have never been properly told and introduce key characters who haven't yet received their due. Nearly thirty recipes round out this spirited account, featuring accurate versions of old classics and a generous selection of secret weapons from the mixologist's vest pocket. So, settle in with your libation of choice and prepare to meet the good, the bad, and the boozy in this lively and jam-packed tale.
How the Cookie Crumbles
These rhymes compare two things, which, though they seem to be the same/ reveal themselves to be unique in character and name Charming, fun and whip-smart, these rhymes from food writer Tara Wigley tell you everything you wanted to know about ingredients, cooking and kitchens, but were afraid to ask. 'Some of the greatest kitchen conundrums - solved, clarified, demystified. With her signature rhythm and rhymes, Tara has found a one-off way of shedding light on the niggling questions food lovers love to obsess over. And even if you don't tend to lose too much sleep over the difference between a pumpkin and squash, say, or between an ice cream and a gelato, you will surely be tickled. As ever with Tara, this is informative and entertaining!' -- Yotam OttolenghiConfused as to whether you should use baking soda or baking powder in your cake? Can you tell a King Edward from a Duke of York? Or pick a Parmesan from a pecorino? In these 30 rhymes, Tara imparts years of cooking knowledge from the world-famous Ottolenghi test kitchen to solve all your culinary conundrums in a way that is accessible, memorable, witty and - most of all - fun. The rhymes can be gobbled up in one sitting or carefully chewed in bitesize portions.Playful riffs on etymology, Anglo-American cultural differences lost in translation, and the subtle differences between products and ingredients feature throughout, teaching us about where our food came from, and why we call it that, and ultimately celebrating how food bring us together.As with Tara's first book of rhymes, How to Butter Toast: rhymes in a book that teach you to cook, this book will equip you with the tools to convert temperatures, bake effortlessly and swap out ingredients like a pro without you even realising it.With colourful and bold design and irreverent and intriguing illustrations throughout drawn by Alec Doherty, this book is the ideal bedside companion for foodies and the perfect Christmas gift for any cooks in your life. Includes What's the difference between... A sausage and a frankfurter A Manhattan, a margarita and a martini Jam and jelly Ice cream and gelato A cupcake and a muffin A cook and a chef Nigel and Nigella A bun and a roll and a bap and a cob
Slow-Cooker Christmas Favorites
Take it easy and leave the work to your slow cooker, while you have the merriest Christmas ever! Now in paperback. The Christmas season brings swirling snowflakes, cookie swaps and caroling parties, not to mention church programs, gifts to wrap and Christmas dinner with the whole family. You'll need a helping hand, so why not put your slow cooker to work? Slow-Cooker Christmas Favorites features recipes for every holiday occasion from brunch to dinner, from party time to dessert. Invite your best friends for a hearty breakfast of Cinnamon-Raisin French Toast and Brown Sugar Sausages before an all-day shopping trip. Plum Good Sausages & Meatballs and Festive Cranberry Warmer will make your tree decorating party merry! As the days grow shorter, put dinner on the table in a jiffy with Busy-Day Spinach Lasagna, No-Fuss Chicken Dinner or Corn & Sausage. We haven't forgotten Christmas dinner...it'll be one to remember with Honey-Dijon Ham, Old-Fashioned Scalloped Corn and Grandma's Cranberry Sauce! Cherry Chocolate Heaven, Apples & Cinnamon Bread Pudding and other desserts are sure to bring any meal to a scrumptious conclusion, and they're all slow-cooker simple. You'll also find a chapter filled with sweet memories of Christmases past. It's sure to put you in the spirit of the season. 210 Recipes.
Korean Banchan Recipes
Learn to make your own healthy, delicious, and authentic Korean banchan at home! Banchan are small, healthy, vegetable-focused side dishes that accompany every Korean meal. These dishes are designed to complement main courses, offering extra layers of flavor and texture with crisp, fresh vegetables. Tangy pickles, seasoned seaweed, marinated tofu, spicy kimchi--there's something for everyone. For many, the banchan are actually the main event! This book features 100 authentic Korean banchan recipes, including: Spicy Kimchi Dishes such as the sweet-tart Cherry Tomato Kimchi and rich Pork and Kimchi Stir-Fry Lightly-seasoned Namuls like Wood Ear Mushrooms with Gochujang Namul and savory Garlic Chives with Soy Namul Seasonal Pickles like Pickled Whole Garlic, Perilla Leaves in Soy Sauce, and Dried Apricot Miso Jangajji Crisp Panjeon Pancakes including Shredded Sweet Potato Jeon and Shiitake Mushroom Jeon Stir-fried Japchae Noodles like Asparagus and Onion Japchae and Mushroom Japchae Main Dishes like Beef Bulgogi and Sweet and Spicy Stewed Chicken Drumettes And many more!With 100 unique and mix-and-match banchan recipes, preparing a complete, healthy, and delicious home-cooked Korean meal has never been easier!
The Soy Milk Cookbook
Why is soy milk the perfect plant-based alternative to dairy? Soy milk is not only delicious, smooth and creamy--but extremely friendly to the environment and the only plant-based milk that comes close to offering a protein content similar to dairy. It brings a broad range of health benefits including preventing anemia, reducing the risk of dementia, lowering cholesterol and strengthening the bones. In this beautifully illustrated book, Chinese cookbook author and teacher Wu Wen shares her great passion for soy milk--a staple of the kitchens in China where she grew up. Wu presents 55 delicious Asian recipes all based around this incredibly nutritious and versatile ingredient. They include: Soy Milk Drinks like Matcha Green Tea with Soy Milk and Soy Milk CocoaSoy Milk Soups like Sweet Potato & Miso Soup, Tofu Soup and Cauliflower Soup with ShrimpDelicious Stews like Pork, Clams & Daikon in Soy Milk and Hotpot with Gyoza DumplingsNoodle & Pasta Dishes like Pork & Soy Ramen and Crab Udon with Soy MilkChinese-style Porridge like Soy Milk Porridge with Scallops and Black Rice Soy Milk PorridgeDelicious Desserts like Soy Milk Almond Jelly and Soft Soy Milk CookiesIn addition to the recipes, the author provides a variety of fascinating essays on the health benefits of soy milk and how to maintain an active and balanced lifestyle by applying traditional Chinese health principles.
Philadelphia Cocktails
Philadelphia Cocktails is an elegant collection of over 100 recipes inspired by Philly.These signature drink recipes from Philadelphia hotspots pay homage to this lively city. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you're just visiting or entertaining at home. From luxurious rooftop bars to eclectic lounges, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With the best signature creations by prominent mixologists in the area, this book offers a detailed rundown of the best locations Philly has to offer. Within the gorgeous, die-cut covers, you'll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the city's trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink hotspots across the cityAnd much more!Enjoy Philadelphia's craft cocktail scene without ever leaving your zip code with Philadelphia Cocktails.
Fighting Covid-19, Any Disease, and the Covid Vaccines Injuries With Food
Why suffer through the ongoing COVID pandemic/COVID vaccine debacle (or any other illness) if you don't have to? At least 13.5 BILLION COVID shots into 5.55 BILLION arms over the past nearly five years have produced 2.2 BILLION COVID vaccine injuries. EVERYONE KNOWS SOMEONE WHO IS EITHER INJURED OR DEAD AFTER COVID VACCINATION!The Healing Foods and Prayers content of this first of two related booklets will help anyone to harness the combined power of medicinal foods and prayers for any health condition or vaccine injury. Hopefully, you will enjoy reading this health-improving/life-saving 24-page booklet as much as I have enjoyed writing it.As the eldest son of a 1950s to 1980s-era Home Economics and Nutrition teacher, I have spent my entire life surrounded by good food-with over 65 years of learning about food and prayer and their combined power and benefits. My journey began at age six (in 1960) when I learned how to read and write and, again, had a nutrition teacher for my mother.By 1981, after working in hospitals for two years, a roommate introduced me to the concept of Food as Medicine-a passion which has fueled my studies of this important branch of the healing arts ever since. While working in Veterans hospitals, mainly as a Certified Nursing Assistant, I became known as the "Health Nut"-the one nurses would come to when they had enough of the side effects of their Arthritis drugs.I retired in 2020, just as the Global Pandemic was beginning to spread world-wide. Using my 1978 Journalism degree, starting in March of 2020, I authored dozens of Food vs. COVID (and most any other disease) emails to whitehouse.gov. By August, 2020, once fully retired, began what totals over 30,000 life-saving "Food vs. COVID" tweets and was the only person to do such a thing and be able to break out of the vaccines and drugs-only mode to treat and/or prevent Covid-19.What I repeatedly said was totally ignored by three major groups: the government, the media, and public health.With this one-of-a-kind book on using food to fight any disease (including COVID-19) and to mitigate the COVID vaccine's side effects, I bring five years of research and experience about "Everything COVID" to the table.Now, more than ever, the whole world is ready to hear what has been the best-kept solution to the global pandemic since the beginning.I pray for my readers to have the wisdom to know which foods to eat and when to protect themselves from COVID-19.
Solo
Cooking for one just got a lot more fun! Calling all singles! Cooking for one doesn't have to mean repetitive meals or bland leftovers. In Solo, Emma de Thouars transforms the experience of cooking for yourself into something exciting, easy, and full of flavor. With years of experience cooking just for herself, Emma offers you the tools and inspiration to make each meal a creative adventure. No more boring meals! Emma shares vibrant recipes that don't require a lot of equipment or time -- perfect for your small kitchen or busy schedule. Think savory sauces that work on almost anything, fresh veggies, indulgent snacks, and mouth-watering treats. Plus, you'll learn how to shop smart, use leftovers creatively, and get the most out of every ingredient. Try dishes like Eggs with Instagrammable Nutty Butter, Tofu Salad with Quick Chili Oil, Harissa Eggplant Caprese, and Brothy Beans -- each designed to make you feel like a culinary pro. Whether you're a seasoned cook or just starting out, Solo shows you that cooking for one can be a joyful, flavorful, and totally satisfying experience. Turn your solo meals into moments of culinary inspiration! "Solo is an amazing collection of Emma's culinary life lessons. She always knows how to make something delicious with very little. Single or not, this book will have a prominent spot in your kitchen." -- Ghislaine Voogd (@veggilaine)
Russ & Daughters
From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food In 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years. Four generations later, the ancestral heart of Russ & Daughters continues to bustle on the Lower East Side, with three more locations throughout the city. Over the course of a century, Russ & Daughters has fed hundreds of thousands of customers, many considering a visit to the original shop on East Houston a family tradition, weekly ritual, or New York experience. Now, for the first time, Russ & Daughters brings its world-famous institution into readers' homes. Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings--smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. Nothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. Yet this book captures some of that infectious Russ & Daughters appetizing spirit, and most importantly, brings families and friends together around the table.
