Smoked
Smoking is an ancient method of preserving and adding taste that has been revived and now a days the range of foods that can be smoked is limitless, as chef Jeremy Schmid shows in this delicious collection of some of his most loved dishes.Everyone enjoys the sweet salty qualities of smoked meat and fish - caramelized on the outside, with a soft tender inside and a taste that lingers long after the meal is over.Mastering the art of making pastrami, bacon, chorizo sausages and larger shoulder cuts may take a little time but the results are worth the effort.Fish and seafood is a quicker process, and there are lots of recipes to showcase the superb qualities of smoking.Try Jeremy's Smoked Sausage Cassoulet, Smoked Venison with Apple Chutney & Port Wine Pur矇e, Battered Smoked Oysters, or Mexican Smoked Corn Salad, with Roast Apricots and Smoked
The Best Mexican Recipes
Kitchen-tested recipes that bring the real flavors of Mexico home. Let America's Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you'll cook with confidence. Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more. Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more
Show Me How to Cook
Culinary expertise explained, one step at a time. From the hands of the bestselling, innovative and award-winning authors of Show Me How, comes the highly entertaining and informative sequel - Eat! The Quick Look Cookbook. Comprised of more than 350 virtually wordless tutorials on essential cooking skills from basic knife use to advanced recipes, this is the book every home cook needs. Packed with highly practical tips and tricks, secret shortcuts and timesavers from expert cooks, delicious recipes and quick-reference cook's charts, this book has everything you need to get started, and continue to learn. Eat! is full of simple, step-by-step foolproof instructions on all the skills every cook needs to guarantee success in the kitchen. This is the perfect gift for novices, curious cooks and passionate foodies alike.
Cooking Light Cooking Class
Learn how to cook more than 100 classic, all-time favorite dishes-and learn how to cook them perfectly. This cooking course in a book will show you how to confidently turn out a pie with a flaky, tender crust, make homemade pasta, and master a wow-the-crowd Coq Au Vin. Chef and culinary instructor James Briscione guides readers through 36 in-depth, recipe-oriented lessons: Roast chicken. Seafood. Layer Cakes. Each lesson is detailed with instructive photos of every step, and variation recipes will help build on newly acquired skills. Briscione also shares essential tips from professional kitchens that home cooks can use to make each dish even better. It's like getting a private, personal lesson from a culinary expert in the comfort of your own home. More than 500 stunning color photographs and 105 essential, easy-to-follow recipes makes this an invaluable kitchen companion for anyone who loves to cook-or wants to learn how.
Franklin Barbecue
NEW YORK TIMES BESTSELLER - A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Milk Bar Life
Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic--and often savory--recipes made from supermarket ingredients. For anyone addicted to crack pie(R), compost cookies(R), and cake truffles, here are their savory counterparts--such as Kimcheezits with Blue Cheese Dip, Burnt Honey-Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers--along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through "weaknights," sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.
The Sweetapolita Bakebook
Paint, doodle, and sprinkle your way to stunning one-of-a-kind sweets. The world of Sweetapolita is sparkly and sprinkly and charming as can be, with 75 recipes for everything from pretty homemade cookies to decadent layer cakes. But what really sets these treats apart are interactive designs that let everyone in on the fun of decorating: Painted Mini Cakes are served with edible "paint" for guests to personalize at the table, the fondant-covered tiered Chalk-a-Lot cake is paired with homemade edible "chalk," and Rainbow Doodle cookies are made for kids to go to town on with edible markers. Rosie Alyea, the creator of the Sweetapolita blog, frolics in flour and frosting, and she loves to get her two young daughters involved, too. The pages of her debut book are full of playful ideas that will inspire creativity in bakers of all levels--including a recipe for making sprinkles at home and numerous ways to showcase them, such as the Sprinkle-Me-Silly Pizza with rainbow jimmies and nonpareils galore. With 75 full-color photographs of cookies, cakes, and more plus step-by-step technique tutorials, The Sweetapolita Bakebook will change the way bakers decorate, while entertaining every kid--and kid-at-heart.
Cuisine and Empire
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
DIY Canning
Step-by-Step Canning Recipes for Bold, Fresh Flavors All Year Long Preserve nature's bounty and enjoy seasonal ingredients throughout the year with over one hundred water-bath and pressure canning recipes. Offering a mix of classic, creative, and modern flavor profiles, DIY Canning makes it easy for novice and experienced canners alike to share in this time-honored cooking tradition. Learn water-bath and pressure canning techniques easily and safely with detailed, step-by-step practice recipes. Avoid repeating mistakes and modify recipes to make them your own with troubleshooting tips and evaluation worksheets. Go healthy with low-sugar or low-sodium versions of canning favorites like Applesauce, Peaches in Light Syrup, and Classic Tomato Sauce. Look for recipes labeled "Seasonal" to capture the flavors of fleeting ingredients like rosehips and elderberries."
Ball Complete Book of Home Preserving
From the experts at Ball(R), the updated bible in home canning and preserving. The bestselling Ball(R) Complete Book of Home Preserving continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball(R) Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the "bible of home preserving." The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. HIGHLIGHTS More than 300 changes reflecting the Ball(R) brand's commitment to continuous improvement based on research by trusted experts. With almost 1.5 million copies in print, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. Includes 400 recipes and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. Detailed list of required equipment and utensils for beginners and expert tips for the experienced, all backed by the latest research to ensure safety and efficiency.
The Handy Nutrition Answer Book
You are what you eat ... and you should eat brilliantly! Your fitness, health, and well-being depend on food and proper nutrition. Yet, knowing what is in the foods we eat, understanding the differences between good and bad fat, learning which foods are good sources of vitamins, keeping up on the latest scientific discoveries, or discerning the effectiveness of different diets can be challenging. To help answer these questions there's The Handy Nutrition Answer Book. Additionally, the book scrutinizes the pros, cons, and effectiveness of the biggest, most popular, and trendiest diets on the market today. From the newsworthy to the practical and from the medical to the historical, this entertaining and informative book brings the complexity of food and healthy nutrition into focus through the well-researched answers to nearly 900 common questions, such as ... How do our muscles obtain energy?What is a calorie in terms of nutrition?How are calories measured?Why do vegetarians need to know about complementary proteins?How does a person interpret how much fat to eat based on the daily calories they want to consume?What is omega-9?How have trans fats in foods changed in the past--and how might they change in the future?Can dense carbohydrates that are high in fat and calories affect our sleep?What are some "healthier" natural sweeteners?What recent study indicated that red wine and dark chocolate are not as healthy as we think?What are some of the worst ways to cook vegetables that destroy nutrients?What is the Maillard reaction?What recent study showed how beer can help grilled foods?How does human taste work?Does the percent of water in our system change as we age?What's the difference between gluten sensitivity, celiac disease, and wheat intolerance?What "sugar" can act like a laxative?What did the ancient Roman soldiers eat?Why did so many men die from starvation during the American Civil War?What does the word "natural" mean on a label?Why will food labels change in the near future?What are genetically modified organisms (GMOs)?Is there a controversy concerning farmed fish versus wild-caught fish?What is irradiation of food?Why is high fructose corn syrup so controversial?How can diet help with premenopausal symptoms in women?Can soy products lower my cholesterol?Why do some people seem to eat whatever they want--and still lose or maintain their weight? This handy reference examines, explains, and traces the basics of nutrition, the value of vitamins, minerals, fats, proteins, the science behind food-processing, the modern food industry, nutritional misconceptions throughout history, and so much more! It explains how to read food labels, what to watch for in food additives, and it also includes a helpful bibliography and an extensive index, adding to its usefulness.
Baking and Pastry
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.
Yvestown in the Kitchen
Yvestown in the Kitchen is more than just a recipe book. It s an invitation to explore the universal bonds that tie us together as we gather in and around the kitchen table with friends and family to feast! Author and photographer, Yvonne Eijkenduijn, believes that the love of food is not only a love of cooking, but also a love for the kitchens the food is prepared in. This is clearly seen in the photographs of Yvonne s own kitchen where fanciful tea towels and a delightful blue refrigerator accent the white tile and cabinets, while antique plates adorn the area above an old fireplace, surrounded by a cheerful flowery wallpapered backdrop. You want to step right into her kitchen and dive into her recipes starting perhaps with the Surinamese Chicken Pies and followed by the elegant Victorian Sponge Cake with a strawberry jam filling. Yvonne visits the home of several friends and family and gathers their favorite recipes, or includes some of her own, while giving us a glimpse into all of their kitchens. Interviews with each reveal insights on home design, decorating, and surprisingly delicious flavor combinations (ice cream and a splash of olive oil . . . who knew?).Woven in between the 45 various world-cuisine recipes included (each with its own enticing full-color photograph), are beautiful photographs celebrating kitchens and the people that call them home."
Everyday Grain-Free Baking
Enjoy these 100 tasty, easy-to-make recipes for grain-free, dairy-free baking! Cinnamon Swirl Bread. Fruit and Nut Snack Bars. Deep Dish Apple Pie. With Everyday Grain-Free Baking, you can finally enjoy the baked goods that you've been missing! In this beautiful, easy-to-use cookbook, whether you''re grain-free or gluten-free, author and creator of The Nourishing Home blog Kelly Smith shows you how to create grain-free, dairy-free versions of all your favorite baked goods that are compatible with the most common grain-free diets. From breads, biscuits and muffins to savory snacks and decadent treats, you'll find step-by-step instructions for more than 100 delicious, grain-free and dairy-free recipes, including: -Easy Everyday Bread -Southern Style Biscuits -Fluffy Almond Flour Pancakes -Simple Garden Herb Crackers -Blueberry Lemon Scones -Raspberry Crumble Bars -Strawberry Vanilla Custard Cake Don't give up the bakery staples you love--with these flavorful recipes, you can make delicious grain-free, dairy-free baked goods that your whole family will enjoy whether or not everyone is living a grain-free lifestyle!
Fast & Fresh Baby Food
Named a 2015 Best Cookbook for Baby by Red TricycleThe Absolute Easiest Baby Food Cookbook for New ParentsYou can't keep up with the laundry. You can't get enough sleep. But you can make the best food for your baby in 30 minutes or less.Organized by baby's age, Fast & Fresh Baby Food Cookbook includes: 120 simply and healthy recipes with prep time of 30 minutes or lessNutritional and developmental advice for ages 4 to 18 months The latest information on which foods to introduce and whenEasy-to-follow instructions for a wide variety of first pur矇es, flavorful and nutritious combination pur矇es, and fast and healthy toddler meals Sample meal plans for babies and toddlers
Practically Raw
There's nothing crude about this raw cuisine. Now the vibrant, fresh flavor and abundant nutritional benefits of raw cuisine are available to anyone, any way you live! Practically Raw's revolutionary practicality and flexible approach let you enjoy Chef Amber's delicious vegan dishes your own way, according to your budget and taste, every day or every once in a while, and as raw -- or cooked -- as you like. Certified raw chef Amber Shea has designed these recipes to be made with ordinary equipment and ingredients, and with the flexibility of many substitutions, cooking options, and variations. Ideal for beginners as well as seasoned raw foodists, Practically Raw has something for everybody, whether you want to improve your health and longevity, cope with food sensitivities, or simply eat fresher, cleaner, and better! Chef Amber's creative, satisfying recipes include: Almond Butter Sesame NoodlesVegetable Korma MasalaFiesta Taco Roll-UpsPrimavera Pesto PizzaMaple-Pecan Kale ChipsCherry Mash SmoothiesParisian Street CrepesWarm Apple-Walnut CobblerThis beautiful new full-color edition (previously published by Vegan Heritage Press) includes a pantry guide, menus, money-saving and make-ahead tips, and nutrition information.
Make It Ahead
#1 NEW YORK TIMES BESTSELLER 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 Ros矇 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.
The Tucci Table
Featuring family-friendly recipes and stunning photography, a cookbook filled with traditional and modern Italian dishes from New York Times bestselling author, beloved actor, and respected foodie Stanley Tucci. Stanley Tucci's association with wonderful foods began for fans with the movie Big Night and resonated in his role as Julia Child's husband in Julie & Julia. But well before these films, he was enjoying innovative homemade Italian meals throughout his childhood, when family and food were nearly inseparable and cooking was always a familial venture. Now, in a completely new, family-focused cookbook, Tucci captivates food lovers' imaginations with recipes from his traditional Italian roots as well as those of his British wife, Felicity Blunt, tied together with a modern American ribbon. The time-tested recipes include pasta alla bottarga, mushroom-stuffed trout, pork chops with onions and mustard sauce, barbeque chicken wings, and much, much more! Nothing will make you happier to spend time with family than the aroma of a hearty Italian dish sizzling on the stovetop. Featuring 100 luscious new full-color photographs, The Tucci Table captures the true joys of family cooking. Buon apetito!
The Absolute Best Dump Cake Cookbook
NEW YORK TIMES, WALL STREET JOURNAL & USA TODAY BESTSELLER Recipes so easy, it's dangerous. With The Absolute Best Dump Cake Cookbook, you can bake an outrageously tasty dump cake with almost no effort. Just dump your ingredients in the pan and bake! Whether you're craving big berries, chocolate delights, fall flavors, potluck favorites, or handy alternatives like healthy ingredients and gluten-free cake mixes, The Absolute Best Dump Cake Cookbook gives you everything you need to dump that cake! Last-minute party? No problem, there's a quick and easy dump cake recipe for every occasion. 56 irresistible dump cake recipes, including Chocolate-Cherry Cola, Blueberry-Cream Cheese, and Blackberry-Merlot 8 homemade cake mix recipes, so you can bake from scratch Creative flourishes to make your dump cakes extra-special Healthy options like whole-grain and gluten-free substitutes 10 tips to make any dump cake a wild success
Cruising Cuisine
The simple and exciting recipes in Cruising Cuisine--everything from crowd-pleasing appetizers to tempting sauces and sinful desserts--are fresh, modern, healthful, and tailored to save cruisers time, energy, and effort. Here are more than 450 recipes for all gastronomical persuasions: Pear Crepes, Apple Pancakes, Porcini Mushroom Dip, Conch Fritters, Curried Rock Scallops, Basque-Style Chicken and Sausage, Orzo with Sun-Dried Tomatoes, Stir-Fried Thai Chicken in Coconut Sauce. All are far removed from the crunchy-granola, freeze-dried, "open a can of this and add it to a can of that" school of boat cooking.Kay Pastorius lays out numerous techniques around which the cruising chef can improvise, using what's on hand. She offers tips on how to set up and customize a galley: Did you know, for example, that a wok is ideal for cooking aboard because it makes economic use of whichever heat source you use? And she provides advice on how to stock provisions and deal with supermarket-separation syndrome: how to use fresh ingredients to supplement onboard staples; how to cook your catch; and how to shop for fresh (and safe) local produce, meat, and fish wherever you drop anchor, even in the markets typical of popular cruising stops in Mexico, the Caribbean, and the South Pacific.
Whitewater Cooks With Passion
The focus in Whitewatercooks with Passion is on fresh recipes that range from innovative vegetarian and vegan dishes to sumptuously rich and extravagant ones that will inspire a passion for food in everyone. The ingredients are healthy and easy to find leaving you with meals you will make again and again and not have to spend all day in the kitchen!
Preserving Everything
How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation, and in Preserving Everything, Leda Meredith leads readers--both newbies and old hands--in every sort of preservation technique imaginable.
The Auntie Em's Cookbook
A cookbook of simple and beloved recipes for breakfast, brunch, and dessert, all inspired by music."Tenacious D loves Auntie Em's. Her delicious nutrients are always energizing and indie-fresh. Where does she find those unbelievable recipes? Somewhere over the rainbow?"- Jack Black, actor and musicianTheresa Wahl, chef-owner of L.A. retro-hip hotspot Auntie Em's Kitchen, showcases her simple and beloved recipes for breakfast, brunch, and dessert in a cookbook that celebrates seasonal and local flavors. Drawing inspiration from her past as a punk guitarist, Wahl pairs her recipes with a playlist, sharing her belief that food tastes better when there's music in the kitchen. Rich with photography by David Kiang, The Auntie Em's Cookbook takes American comfort food into the modern era with a relaxed style and a commitment to deep flavor.
Smoke & Spice
In this revised and updated edition of Smoke & Spice--the James Beard Cookbook Award winner that has sold more than a million copies--outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore. It's time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with 100 brand-new recipes and the latest information on tools, fuels, equipment, and technique, this is the bible of genuine smoke-cooked barbecue. Smoke & Spice covers every aspect of the craft and culture of barbecue, including the basics of real barbecue, an overview of fuels and tools, and snapshots from its rich history alongside an enormous collection of recipes for a lifetime of unforgettable barbecues. The recipes include not just beef, pork, and poultry, but also seafood; vegetable mains and sides; smoke-scented salads, pastas, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and relishes; down-home desserts; and even cocktails to cool you down. You will enjoy: Double-Crusted Baby Backs with Fennel and Coriander Dallas Dandy Brisket Espresso-Rubbed Beef Medallions Garlic-Scented Sirloin Chicken-Wrapped Apple Sausage Tea-Smoked Duck Smoked Snapper Tostadas with Sangrita Sauce Smoked Mussels with Dill Mayonnaise Vidalias 'n' Georgia BBQ Sauce Prosciutto-Wrapped Peaches Deep-Dish Smoked Mozzarella Pizza Wonderful Watermelon Pickles Chipotle Cherry Cobbler Smoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft.
El Arte del Buen Comer
El Arte del Buen Comer es un libro donde encontrara combinaciones de recetas antiguas y modernas. Consejos a seguir en su cocina que nunca pasan de moda. Sugerencias pr獺cticos para aprender a cocinar aprovechando los productos que la madre tierra nos ofrece. A trav矇s de este libro aprender獺 a hacer la experiencia de cocinar en algo divertido y a como presentar los platillos de una forma atractiva y colorida, porque de la vista nace el amor. Ganas de cocinar y el amor son los ingredientes m獺s importante para la preparaci籀n de sus platillos.
Preserving by the Pint
The perfect follow up to Food in Jars: More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like: Blueberry Maple Jam Mustardy Rhubarb Chutney Sorrel Pesto Zucchini Bread and Butter Pickles Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.
Lodge Cast Iron Nation
Cast-iron skillets, pots, and Dutch ovens are enjoying a surge in popularity among cookware users all across America, and no wonder: it's inexpensive, long lasting, eco-friendly, sustainable, versatile, and healthy! It's no longer just for the camper or cowboy--today, it's a staple piece of cookware in any kitchen helmed by a cook who loves good food. Focused on American regional cuisine, Lodge Cast Iron Nation packed with a diverse array of recipes--everything from appetizers to desserts and everything in-between. The book reveals the movement behind the resurgence in cast iron's popularity, showcasing exciting new flavor combinations from popular chefs and highlighting the cookware's relevance for today's cooks, who are increasingly concerned with issues of sustainability, health, and expense when it comes to their food choices. Packed with classic regional casseroles, soups and stews, new twists on old favorites, plus desserts from the icebox and the oven-this cookbook proves that cast iron isn't just for cornbread. And with in-depth information on how to use and care for cast iron plus surprising tricks and tips--direct from Lodge fans--this cookbook is a comprehensive guide to getting the most out of cast-iron cookware.
Hot Sauce Cookbook
The ultimate starter guide to making globally inspired hot sauces at home The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, this comprehensive beginner's guide shows you how to prepare 49 different sauces from scratch. Find clear, safe instructions for everything from choosing chile peppers, to blending and bottling, to storing the finished product. You'll explore tips for executing the perfect sauce and discover recipes like Smooth Salsa Verde and Papaya Chili Sauce that hail from all over the world. Hot sauce basics--Learn the core components of any hot sauce, how the heat level is measured, and a little bit of hot sauce history. Pepper profiles--Explore the unique qualities of 29 different chiles, including how they look and taste, how hot they are, and where they grow. Complementary recipes--Find 27 recipes that pair perfectly with your new sauces, like Curried Cauliflower and Buttermilk Fried Chicken.Turn up the heat and expand your palate with an international collection of hot sauce recipes.
The Egg Cookbook
The real chicken-and-egg problem: What to do with eggs once they're in your kitchen? If you are looking for a fresh, nutritious, and creative approach to the almighty egg, The Egg Cookbook is for you. With The Egg Cookbook you'll get more than 110 unique recipes that let the egg shine-from savory to sweet, and from breakfast to dinner. The Egg Cookbook is also your guide to the amazing culture surrounding the world's most versatile ingredient, with a useful primer on raising chickens and understanding egg types, so you can take your egg appreciation (and savings) to the next level. The Egg Cookbook offers a fresh approach to preparing eggs, with: More than 110 elegant recipes, including Baked French Toast, Ratatouille with Poached Eggs, and Vanilla Bean Pudding A basic guide to 10 classic egg recipes, from fried eggs to the perfect scramble Egg dishes from around the world, from frittatas and quiche to tortilla patatas and meringues Q&A to find out whether raising chickens is right for you, from the editors of The Egg Cookbook The Egg Cookbook guide to more than 50 chicken breeds Detailed information on the different types of eggs, from free range to organic The Egg Cookbook makes it easy for egg lovers to enjoy fresh and creative recipes from their home kitchen.
The Cookbook for Teens
The super simple teen guide to becoming a kitchen whiz.Even the world's top chefs had to start somewhere. The Cookbook for Teens offers the easiest recipes to get aspiring chefs cooking with confidence-even if they've never cooked more than a slice of toast.This cookbook for teens starts off with the basics: practice preparation and cooking techniques, how to read recipes, and how to shop for groceries. Once these fundamentals are mastered, teens will learn how to make their own easy dishes, with super simple recipes for appetizers, entr矇es, and snacks.The Cookbook for Teens includes: Chef Hacks-Young chefs will soon become kitchen pros with key cooking skills, safety tips, and shopping guidance. This cookbook for teens is the key.74 Fool-proof Recipes-Teens will love cooking and eating easy and tasty recipes like Bacon and Cheese Risotto and Deep Dish Spaghetti Pizza.The Skills Test-Teens can put all of their skills to the test with a step-by-step guide to preparing a three-course meal that will WOW family and friends.Give new chefs the tools, skills, and recipes they need to begin mastering the art of cooking with The Cookbook for Teens.
Popped Culture
The history, legends, and cookery of America's favorite snack foodWhether in movie theaters or sports arenas, at fairs or theme parks, around campfires or family hearths, Americans consume more popcorn by volume than any other snack. To the world, popcorn seems as American as baseball and apple pie. Within American food lore, popcorn holds a special place, for it was purportedly shared by Native Americans at the first Thanksgiving. In Popped Culture, Andrew F. Smith tests such legends against archaeological, agricultural, culinary, and social findings. While debunking many myths, he discovers a flavorful story of the curious kernel's introduction and ever-increasing consumption in North America.Unlike other culinary fads of the nineteenth century, popcorn has never lost favor with the American public. Smith gauges the reasons for its unflagging popularity: the invention of "wire over the fire" poppers, commercial promotion by shrewd producers, the fascination of children with the kernel's magical "pop," and affordability. To explain popcorn's twentieth-century success, he examines its fortuitous association with new technology--radio, movies, television, microwaves--and recounts the brand-name triumphs of American manufacturers and packagers. His familiarity with the history of the snack allows him to form expectations about popcorn's future in the United States and abroad.Smith concludes his account with more than 160 surprising historical recipes for popcorn cookery, including the intriguing use of the snack in custard, hash, ice cream, omelets, and soup.
250 Best Meals in a Mug
The craze for microwaving portion-size dishes in a mug is only gaining steam. Meals in a mug are a perfect solution for solo dining, and they're also quick and easy options for busy people. And they are a convenient and budget-friendly way to eat delicious and healthy meals when living in a dorm, travelling in a RV or eating at the office. These perfect individual portion sized recipes cover morning breakfast to late afternoon snacks and satisfying suppers with just a quick trip to the microwave which speedily omits hours of stovetop simmering and/or baking. In just 2 minutes, breakfast gets a sumptuous and nutritious boost with a moist and tender Banana Blueberry Muffin. Lunch takes its inspiration from New Orleans with Red Beans and Barley. This quick mugful of deliciousness uses quick-cooking barley which stands in for traditional white rice making it a speedy and healthy makeover. A sampling of the recipes: Super-Fast and Easy Recipes Mushroom Barley Soup, Broccoli Basil Soup, Apple Pancake Puff, Chocolate Peanut Butter Crunch Mix, Cheese Fondue Breakfast Banana Bread, Almond Flour Muffin, Green Onion Bread, Zucchini Bread, Apple Cinnamon Bread, Boston Brown Bread Soups, Stews and Chilis Loaded Baked Potato Soup, Quinoa Minestrone, Miso and Mushroom Soup, Poblano White Chili, Koshari, Red Clam Chowder Meatless Main Dishes Eggplant Parmesan Mug, Green Chile Quesadilla Mug, Chickpea Potato Masala, Curried Lentils with Yogurt and Tortilla, Korean Pajeon Meat, Poultry and Seafood Main Dishes Philly Cheesesteak Mug, Cauliflower and Ham Gratin, Shrimp with Roasted Peppers and Feta, Shepherd's Pie, Teriyaki Salmon Dessert Sugar Cookie, Chocolate Fudge Cake, Blueberry Dumpling, Bananas Foster, Lemon Pudding Cake, Butterscotch Blondie, Panna Cotta These tasty and healthy dishes move the focus off of the time- and labor-intensive oven, and reintroduce the ease and simplicity of the microwave. They take everyday meals to the next level and the handy nutritional analysis that accompanies each recipes takes all the guesswork out of planning healthy meals.
Weeknight Fresh & Fast
Simple, healthy meals for every night of the week. Weeknight Fresh & Fast shows how to put a delicious, wholesome meal on the table every night of the week. Reflecting author Kristine Kidd's practical and flavorful approach to cooking, it offers quick, easy, and healthy dinner ideas for any time of the year, with dozens of choices for poultry, meat, seafood, pasta, egg dishes, soups, stews and more. Using fresh produce as the foundation, Kidd transforms fresh ingredients into delicious dishes: a lemony saut矇 of chicken cutlets, asparagus, and sugar snaps is perfect in the springtime; quickly grilled lamb chops with chunky peach salsa make the most of summer's abundance; a comforting risotto with earthy vegetables and creamy blue cheese is a creative way to highlight fall's bounty; juicy roasted salmon topped with tangy grapefruit and avocado relish makes the most of winter's citrus. Many recipes are perfect for two people and can easily be scaled up to serve more. Organized by season, chapters open with advice about the fresh ingredients and cooking methods best suited to the time of year. Also included are ideas for quick vegetable sides and fruit desserts as well as advice on stocking the pantry. Clever tips throughout offer enticing ways to round out meals, customize recipes to personal tastes, menu-planning strategies, and helpful ideas for turning leftovers into new suppers later in the week. With this solution-packed title on the shelf, you'll have a reliable road map for eating well every night, no matter what the day brings. - Quick weeknight meal ideas for spring, summer, fall, winter - More than 100 recipes for meat, poultry, seafood, and vegetarian dinners - Ideas for rounding out the meal with quick sides and fruit-based desserts - Tips offer time-saving strategies, ideas for using leftovers, and more "This book reflects my personal cooking style and, I hope, will show you that preparing tasty, fresh, and quick meals can be fun if you follow three simple strategies: seek inspiration from the seasons; plan ahead; and keep a well-stocked pantry. Even if you are as busy as I am, try to take the time to cook and enjoy at least one meal every day, no matter what the day brings." -Kristine Kidd
The Book of Great Hors d’Oeuvre, Update Edition
The Book of Great Hors d'Oeuvre, Updated and ExpandedTerence JanericcoNow the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition of The Book of Great Hors d'Oeuvre was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion--from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for: Spreads and dipsMarinated and pickled foodsDim sumPastriesCanapes and toastsPat矇s and terrinesCroquettesCheese balls, fish balls, and meatballsStuffed vegetables, meats, and breadsWant to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length of the party, the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planning are covered. Just follow the author's tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests. Learn not only how to arrange food, but also which foods look good together (and which do not), as well as what are the best backgrounds. Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively. Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment. staff, equipment, utensils--you'll know exactly what you need simply by opening this "menu-to-success." Whether your hors d'oeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.
The Book of Great Breakfasts and Brunches
This book presents many exciting, delicious, and interesting dishes for breakfasts and brunches besides giving delightful suggestions on how and when to entertain early in the day. In response to growing concerns about nutrition, The Book of Great Breakfasts and Brunches provides a host of healthy meals as well as traditional favorites.
The Art of French Pastry
JAMES BEARD AWARD WINNER - Experience the magic of French baking and elevate your pastry skills to new heights with this invaluable guide from the award-winning pastry chef and co-founder of the renowned French Pastry School. What does it take to perfect a flawless 矇clair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. By teaching you how to make everything from p璽te ? choux to pastry cream, award-winning pastry chef Jacquy Pfeiffer builds on the basics, explaining the science behind the ingredients, how they interact with one another, and what your hands have to do to transform them into pastry. Indulge in exquisite sweet recipes as well as traditional Alsatian savory treats, including, such as: - Brioche- Napol矇ons / Mille-Feuilles- Cream Puffs- Elephant ears / Palmiers- Beignets- Pretzels- Kougelhof- Tarte Flamb矇e- Warm Alsatian Meat Pie Full of gorgeous photography and Pfeiffer's accompanying illustrations, The Art of French Pastry is a master class in pastry from a master teacher.
Prepper's Food Storage
Don't wait until it's too late. The food you prepare today can save your life when disaster strikes. Prepper's Food Storage breaks the process down into easy, manageable steps that have been carefully organized in order of importance, including: - Charts to calculate food needs - Best shelf-stable foods - Storage solutions for big and small spaces - Instructions for dehydrating and canning - Checklists of essential non-food items
Fermentation for Beginners
With straightforward guides, 60 recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this guide will show you the art of fermentation and the science of probiotic foods. Fermentation recipes include Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more!Fermentation for Beginners will show you how and why to ferment your own foods, with: Delicious Recipes--Provides step-by-step instructions for safe and effective fermentationHelpful Tips--Covers all the ingredients and equipment you need to start fermenting at homeAn Overview--Explains the science behind fermentationWith the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away!
The Kitchen Therapist
Are you always trying to make a cake, pudding or roast chicken and finding that it keeps turning out the same - dull and average! It's time for the Kitchen Therapist to turn your everyday cooking into gorgeous looking dishes that taste as good as they look! A lot of simple recipes are ruined when the food is left for too long in the oven, not enough liquid is used in the sauce or the frying pan just has to much oil in it. This book is an easy to read instruction manual about the common mistakes that family and every day cooks make when they are preparing standard recipes. Over 75 recipes are included, which include the recipe on how to make the dish, and a picture of the perfect sample. Each recipe also includes a picture of how the recipe can go wrong, and points about what the common mistakes are. The introduction includes what equipment you need to have a fully functioning kitchen and basic ingredients that every kitchen should have as well. There are sections on which herbs to buy and a few basics about baking are included. Chapters include Eggs, Breads, Potatoes, Rice Dishes, Meat, Fish, Chicken, Vegetables, Sauces and Baking. Almost every cook has had a disaster in their kitchen, and many repeat the same mistakes over and over. This book will show you how to correct the mistakes and put better dishes on the table. It is also perfect for the novice cook or younger cook who is just starting out.
La cocina del wok
The most popular wok-based preparation is the saut矇. While stir-fry dishes occupy an important place in this book, also present are recipes for soups, paellas, curries, and steaming. Explore the surprising versatility of this millennia-old cooking utensil. La preparaci籀n m獺s popular del wok es el salteado y es por eso que ellosocupan, una parte importante del libro. Sin embargo, es buenotener en cuenta que con el mismo utensilio pueden muchas exqusiteces: sopas, paellas, curries y frituras, as穩 como tambi矇n es una buena base para colocar sobre 矇l una vaporera. La propuesta de este libro es mostrar esa versatilidad para que el cocinero amateur descubra y disfrute de un utensilio milenario que sigue vigente hoy m獺s que nunca.
Cast Iron Cookbook Recipe Deck(Cards)
Quick! What's the most versatile pan in your kitchen? It cooks up the most mouthwatering buttermilk fried chicken, it does double-duty with a Swiss cheese and apple frittata (starts on the stove top and finishes in the oven), and its raspberry-blackberry crisp is a textural delight. Cast iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, and providing a unique cooking surface that improves with age. This handy recipe deck includes timeless dishes, such as Mammy Lape's roast beef, mom's mac and cheese with bacon, cast iron cornbread, and favorites from the early twentieth century, like Aunt Ellen's oyster pie and Swiss steak. Cast iron is ideal for many techniques, as seen from the recipes chosen for this set: caramelizing apples, glazing butternut squash, roasting asparagus, and even smoking salmon are all described in scrumptious detail. Also here are directions on seasoning and keeping your cast iron skillet in tip-top shape. This recipe deck celebrates the comfort, pleasure, and joy of food.
The New Food Lover's Companion
The New Food Lover's Companion is an indispensable resource for everyone from home cooks to culinary professionals. This widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world, considering our healthier lifestyles and more diverse palates, including: Over 500 new cultural listings, including Korean, Persian, and South American additionsDefinitions and explanations for cooking tools and techniquesA microwave oven conversion chartAn extensive breakdown of food labels and nutritional factsSuggestions for substituting recipe ingredientsAmong the myriads of foods and culinary subjects defined and explained are meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining--a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie.The New Food Lover's Companion is a reference guide--not a cookbook--but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7,200 entries plus line art are included in this seminal work.It would make the perfect gift for chefs, food lovers, and anyone who is interested in cooking!"As thick and satisfying as a well-stuffed sandwich." --The New York Times"Essential for anyone who talks, eats, or thinks about food." --Bev Bennett, Chicago Sun-Times
