Cook Dream Share
Finalist for the 2020 IACP Award for Best Cookbook, Food Issues & Matters Recipes and stories from more than 50 successful La Cocina entrepreneurs With 100+ recipes that span the globe from the United States, Mexico, Japan, Brazil, Senegal, Vietnam, and many more: Powerful stories. Beautifully evocative visuals. More than 100 recipes for all occasions, from many cultures. Here, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives--and their delicious recipes! 2020 IACP Awards Finalist - Food Issues & Matters.This is the book for cooks who love great global recipes and support organizations that make a big difference. More than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience. La Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities. "La Cocina is food at its finest: inspiring, instructional, political, and delicious. This book brings the vitality of La Cocina and its mujeres through wonderful recipes--and even better stories."--Gustavo Arellano This cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, and in the neighborhoods you've been meaning to visit. Delicious recipes will make your kitchen smell like you've traveled around the worldMouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Maf矇 (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.
Smokelore
Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It's a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.
Cooking Innovations
To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you might think! Learn about the innovations and technology behind great cooking with this informative book. Created in collaboration with the Smithsonian Institution, this STEAM book will ignite a curiosity about STEAM topics through real-world examples. It features a hands-on STEAM challenge that is perfect for makerspaces and that guides students step-by-step through the engineering design process. Make STEAM career connections with career advice from Smithsonian employees working in STEAM fields. Ideal for school reports and projects, this informational text will appeal to reluctant readers and ages 6-8.
A Culinary History of Atlanta
Food is at the heart of Atlanta, and here discover iconic dishes, notorious restaurants, and the rich culinary history of this Southern city.Atlanta's cuisine has always been an integral part of its identity. From its Native American
The Skinnytaste Air Fryer Cookbook
NEW YORK TIMES BESTSELLER - From bestselling author Gina Homolka comes the must-have air fryer cookbook, featuring 75 quick and easy recipes that deliver on Skinnytaste's signature "light on calories, big on flavor" promise. Gina Homolka is beloved for her incredible recipes that transform your favorite, comforting foods into healthy, low-cal dishes with tons of flavor. Now she brings her expertise to the game-changing air fryer appliance. Using high-powered, super-hot circulating air like a convection oven, air fryers crisp up your favorite "fried" foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up. In The Skinnytaste Air Fryer Cookbook, Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. You'll of course find crave-worthy recipes for traditionally fried foods, such as Chicken-Vegetable Spring Rolls, Crispy Coconut Shrimp, Za'atar Chickpeas, and Pickle-Brined Chicken Tenders, but Gina also shows you how versatile the appliance can be. Perfectly roasted meats and vegetables like Korean Pork Lettuce Wraps, Roasted Fish with Lemon-Almond Crumbs, Sugar and Spice Acorn Squash, and Charred Sesame Green Beans, along with baked goods like Homemade Bagels and Cinnamon Rolls with Cream Cheese Icing, are all executed beautifully in the compact air fryer. For those of us with a sweet tooth, The Skinnytaste Air Fryer Cookbook even offers low-cal desserts, including Churros, Very Berry Mini Pie, and Baked Apples with Streusel Topping. Many dishes are vegetarian, gluten-free, and keto-friendly--all called out with helpful icons--and every recipe includes nutritional information (with the most up-to-date Weight Watchers points found on the blog).
Food and the City
An unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie," to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
The Pie Lady
What is a Pie Lady moment?For one family, it's breakfast on the patio. For another, it's Mom serving up creamy chicken and noodles. These are Pie Lady moments: times of goodness and glamour in the middle of ordinary days.In The Pie Lady, Mennonite homemaker Greta Isaac ushers readers into the kitchens of Velda, Shyla, and other Pie Ladies as they whip up confections and concoctions that please the mouth and nourish the soul. Fans of Ruth Reichl, Sherry Gore, and Ree Drummond will love Isaacs' intimate, delectable writing. Home cooks will love the recipes that appear in each chapter.Maybe you drop grapefruit slices in a glass of water. Maybe you brown the gravy and salt it from eighteen inches up. (Forget for now the sink full of dishes.) Each cook has her own Pie Lady moments. Each has a story to tell.Hear straight from Amish and Mennonite people themselves as they write about their daily lives and deeply rooted faith in the Plainspoken series from Herald Press.
Torres en la cocina/ Torres in the Kitchen
La tercera entrega de Torres en la cocina. El toque Torres es una constante en nuestra cocina.Diferente, creativo, sorprendente... el toque Torres juega con los conceptos, las bases y los ingredientes para enriquecer la experiencia gastron籀mica y aportar frescura y personalidad a las recetas de siempre. Porque no entendemos la cocina como repetici籀n sino como un di獺logo entre tradici籀n y vanguardia.An穩mate a cocinar con toque Torres... y 癒con toque t繳!ENGLISH DESCRIPTIONTorres in the Kitchen's third volume. The Torres touch is always a constant in our kitchen. Different, creative, and surprising, Torre's touch focuses on concepts, on the base of the recipes and their ingredients to enrich the culinary experience. That way they offer a newness to life-long recipes as well as adding their own personality. Because to them cooking is not just repetition, it is a type of dialog between tradition and vanguard. Go for it, dare to cook with Torres' touch as well as your own touch!
Where Cooking Begins
JAMES BEARD AWARD WINNER - PUBLISHERS WEEKLY BESTSELLER - GOOP COOKBOOK CLUB PICK - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker - Food52 - Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon App矇tit, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. The food editor at large at Bon App矇tit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything--and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach--pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online--will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins "An ideal tool kit to transform a timid cook into an adventurous and confident improviser."--Helen Rosner, The New Yorker "[Carla Lalli Music] is like everyone's favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too."--Julia Moskin, The New York Times "Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook."--Nigella Lawson "A gorgeous new cookbook from Bon App矇tit's former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by."--The Chalkboard "If you loved Salt, Fat, Acid, Heat, this is the next book for you."--PureWow
Chefs, Drugs and Rock & Roll
An all-access history of the evolution of the American restaurant chefChefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a "chef nation" as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.
How the Gringos Stole Tequila
Once little more than party fuel, tequila has graduated to the status of fine sipping spirit. How the Gringos Stole Tequila traces the spirit's evolution in America from frat-house firewater to luxury good. But there's more to the story than tequila as upmarket drinking trend. Chantal Martineau spent several years immersing herself in the world of tequila--traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. The result is a book that offers readers a glimpse into the social history and ongoing impact of this one-of-a-kind drink. It addresses issues surrounding the sustainability of the limited resource that is agave, the preservation of traditional production methods, and the agave advocacy movement that has grown up alongside the spirit's swelling popularity. In addition to discussing the culture and politics of Mexico's most popular export, the book takes readers on a colorful tour of the country's Tequila Trail, as well as introducing them to the mother of tequila: mezcal.
Buttermilk Graffiti
Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist, 2019 IACP Award, Literary Food Writing Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards "Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory." --Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur caf矇 in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic--one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Caf矇 du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
The Ultimate Instant Pot Cookbook for Two
Prepare perfectly portioned meals with the The Ultimate Instant Pot Cookbook for Two The Instant Pot isn't just for big batches! The Ultimate Instant Pot Cookbook for Two is a must-have for people looking for delicious, perfectly proportioned pressure cooker recipes for two. You'll save time and simplify your meals using a wide variety of mouthwatering recipes created to satisfy every palate. Start your morning with Savory Ham and Cheese Egg Cups, feel the heat at lunch with Thai Red Curry Beef, and enjoy peppery Chicken Paprikash for dinner. Sweet treats like Mini Chocolate Marble Cheesecake are perfect for dessert or anytime. This amazing pressure cooker cookbook includes: Instant Pot basics--Learn about program settings, pressure cooking terms, support equipment, and more. More than 80 time-saving recipes--The time the Instant Pot saves you is a huge part of its popularity. -----The majority of these recipes take 10 minutes or less to prep, and less than an hour to get on the table. That means you'll have even more time to enjoy life and each other. Small-batch cooking tips--Advice for shopping for two, tips for using leftovers, plus pointers for scaling recipes up or down will help you create meals that are big on taste and low on waste. Order the The Ultimate Instant Pot Cookbook for Two today and start making delicious everyday meals created just for two.
The Boke of Keruynge (the Book of Carving)
The Boke of Keruynge is a handbook or manual for well-born boys in Tudor times who had to learn how to behave at court. They were often sent to court or to a great house at an early age to be instructed, as was the experience of Sir Thomas More. The book provides instruction in arranging feasts and grand dinners, rituals of table-laying, the preparation, saucing and carving of meats and fish and servant's duties. This was the equivalent of a 'public school education'--a boy needed to know, for example, that clergy were to be served before noble lords, and how to lace a doublet after first warming the lord's linen underwear before a fire.Wynkyn de Worde (Jan van Wynkyn, d. 1534) was born in Alsace and came to England in 1476. He was a printer and publisher in London known for his work with William Caxton, and was the first to popularize the products of the printing press in England.This reprint includes a facsimile of the original text from Cambridge University Library with a modern interpretation facing each page and a glossary. Preceding the facsimile is a lengthy introductory essay by Peter Brears which explains the complicated rituals involved, including the elaborate arrangements of cloths before and after the meal. The book also includes drawings and explanations, an appendix consisting of a table providing a direct means of determining the carving terms and recommended accompaniments (syrups, sprinklings and sauces) for each particular item of food, and a short summary of the life of Wynken de Worde.
Edible Satire
- Provides an almanac of the degustation - appreciative tasting of various foods - menus that have featured in the past at the chef's own venue, Bistro ? Table, which remains the only restaurant in Malaysia to have themed degustation dinners every month- Presents lavishly photographed dishes, accompanied by a set of experimental recipes for each of Isadora Chai's degustation menus, which showcase her originality, sophistication, and innovative qualities -Recipes are expertly set out with incredible attention to detail of each specific element on the plate, and include international cuisines, spectacular desserts, and other delectable dishes- Features the author's very own graphic Manga novel, Raxicon, which showcases a unique set of degustation dishes. Each chapter records a particular degustation theme and offers an insight into how the chef's past and present transgressions were translated into edible satire This book is every foodie's dream cookbook, a book like no other: a secret almanac of sorts of the themed degustation nights that have featured in Isadora Chai's venue, Bistro ? Table, in Kuala Lumpur--a hole-in-the-wall venue that remains as the only restaurant in Malaysia to have themed degustation dinners every month.Resplendent with stunningly detailed photography, Isadora Chai's cookbook explores her gastro gourmand's take on a delicious array of superbly satirical but infinitely edible recipes. She details many sophisticated--very passionate--and innovative culinary surprises, including a wide range of dishes directly reversed, such as the Reversed Sushi and the Reversed Root Beer Float, where the proportions of the components and the composition of well-known dishes are reversed. Other menus reflect the heady worlds of politics, love and war no less. The book also includes a beautifully illustrated Manga graphic novel--by the author's own hand--which presents an exquisite collection of dishes from the degustation combining modern Japanese food, subculture and art. Intrigued? This book is unique and spectacularly expressive snapshot of a culinary expert whose star continues to be on the rise.
The History of Bread From Pre-historic to Modern Times
The History of Bread From Pre-historic to Modern Times is an unchanged, high-quality reprint of the original edition . Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
All the Wild Hungers
"My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying."When her mother is diagnosed with a rare form of cancer, Karen Babine--a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt--can't help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast.In these essays, Babine ponders the intimate connections between food, family, and illness. What draws us toward food metaphors to describe disease? What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found--and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations?Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family's experience of illness and of a writer's culinary attempt to make sense of the inexplicable.
Instant Pot Fast & Easy
Fully authorized by Instant Pot--brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed pressure cooker recipes--Mexican, Thai, Moroccan, and more--with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes for these quick and easy meals are delicious, easy, and healthful too.Discover globally-inspired dishes you can make any night of the week: International Recipes: Explore flavors from around the globe, from Japanese Chicken Curry to Mexican Pulled Pork, all perfectly adapted for the Instant Pot.Weeknight Dinners: Get dinner on the table in a fraction of the time of traditional cooking, with recipes tested for perfection by author Urvashi Pitre.Whole Foods Focus: Create healthful and delicious meals using whole food ingredients, not artificial or processed shortcuts.Authorized Instant Pot Recipes: Cook with confidence knowing that every recipe is fully authorized by Instant Pot and tested to work perfectly in your pressure cooker.
In the Kitchen Girls Coloring Book (Age 10)
What's it like being in the kitchen? This wonderful coloring book will give your little ones a clue. Coloring is a highly effective activity when it comes to introducing new ideas. It's hands-on learning so your child will also strengthen his/her motor skills and grip too! Other benefits of coloring include improved communication skills and creativity too. Buy a copy now!
Eating Healthy (A Coloring Book of Fruits)
Encourage your child to eat healthy by letting him/her discover healthy treats on his/her own. This coloring book allows a level of interaction with fruits and vegetables; thereby making your children curious enough to taste them. Coloring is also an activity that improves language development and social skills too. Grab a copy today!
The Instant Pot College Cookbook
The Instant Pot(R) College Cookbook is the definitive dorm room solution for easy, homemade meals.Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot(R) College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot(R) experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot(R) College Cookbook saves students time and money too with good fast food that rivals any take-out menu.The Instant Pot(R) College Cookbook includes: Instant Pot(R) cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more! Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.Save ramen for emergencies with quick and easy recipes from The Instant Pot(R) College Cookbook.
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
From the #1 New York Times bestselling author and host of the television series and podcast MeatEater, the definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes "As a MeatEater fan who loves to cook, I can tell you that this book is a must-have."--Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it's often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. - Big Game Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. - Small Game How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. - Waterfowl How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. - Upland Birds A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalape簽o poppers made with mourning dove. - Freshwater Fish Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. - Saltwater Fish Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. - Everything else How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you're cooking outdoors or in the kitchen, at the campfire or on the grill, The MeatEater Fish and Game Cookbook is an indispensable guide for both novices and expert chefs.
The Original Mediterranean Cuisine
The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today's kitchens. Starting with the natural and cultural affinities of Mediterranean Europe, such that a medieval merchant from Italy could be understood in Marseille and Barcelona, it demonstrates the culinary similarities that differentiated this region from northern Europe.Originally published in 1995, this new edition has been extensively revised and enlarged by a third and is lavishly illustrated with images from medieval texts. It includes new sections on the medieval table and table manners, and discusses the significance of the medieval banquet through a selection of menus.
On Boards
The #1 bestselling cookbook you don't want to miss--with 200,000+ copies sold! Transform simple foods into beautiful boards with 100+ easy and achievable recipes and ideas, perfect for beautiful, stress-free summer entertaining. Sharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style, while focusing on spending time together, rather than being stuck in the kitchen. No cooking skills are required to make these boards (and you!) shine! In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. The boards can be pulled together in very little time, and each includes presentation and styling tips to impress your guests. Any assortment of food can be pulled into a beautiful board, so you will be able transform whatever is in your fridge and pantry when unexpected guests arrive! With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for Christmas Day, Superbowl Sunday or New Year's Eve; a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards. On Boards is the gift people give again and again--perfect for those who love to entertain, but not the stress that goes with it!
Every Day Easy Air Fryer
Everybody knows how difficult it can be to get a delicious meal on the table night after night, not to mention a healthy one made from real and readily-available ingredients. Enter the air fryer, the must-have, revolutionary kitchen device. As Urvashi Pitre, the best-selling author of Indian Instant Pot Cookbook, will show you, the air fryer makes home cooking easy. Every one of the recipes in this book can be made in an hour or less, and many are on the table in as little as 30 minutes. You won't find "cream of anything" cans in the ingredient list: instead you'll start with fresh ingredients--healthful meats and vegetables--and let the air fryer do the hard work. In her signature way, Pitre will walk you through the simple process so you can learn to use your air fryer like an expert in no time. And there is no shortage of flavors--with recipes inspired by authentic Indian, Korean, Mexican cuisines and more, including Poblano Cheese Frittata, Thai Chicken Sate, Chicken Fajitas, Shrimp Scampi, and Chinese Spare Ribs, to name just a few. And because you're using an air fryer, you won't need to cook with loads of oil to get incredibly tasty results. Just like the recipes on the author's popular blog, twosleevers.com, these recipes will always work perfectly and taste great. Benefits to Air Fryer Cooking: Minimal oil needed to cook most foodsDoesn't heat up entire kitchenHas fan-forced heat so it reduces cooking time by 25 to 35% Fan-forced heat can produce a crisper outer crust than baking aloneMore energy efficient: lower temperatures and shorter cooking timesSplatters are contained to within the deviceAll of the surfaces (drum and grid/basket) can be put in the dishwasherSmaller footprint than oven so it's great for smaller spaces like dorm rooms, apartments, and RVs.Drastically shorter pre-heating time
Kahonee?Sunny Days Recipes
This recipe book was designed to share creative recipes to help with making smoothies, slushes, shakes, salads, snacks, desserts, and dinner dishes. If your heart is in the kitchen, share the love with others to help them experience, grow, and gain abundance of confidence. I hope my recipe book helps kids and adults build closer bonds while creating fun memories in the kitchen. Sharing is caring, so as you open your eyes to dive into Kah'Lonee' Sunny Days Recipes, I hope you find it in your heart to share with others your favorite recipes found within my recipe book. Enjoy and keep sharing blessings to the world!
Everyday Dorie
2019 James Beard General Cookbook Award Finalist To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable--her recipes instant classics. In Everyday Dorie, an essential modern cookbook, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.What makes a "Dorie recipe"?Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, a perfect weeknight meal which is both simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing home cooking recipes, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions.Discover the joy of everyday cooking with Dorie's signature approach: Weeknight Dinners: Simple yet elegant main courses like Miso-Glazed Salmon and Sweet Chili Chicken Thighs that are perfect for a busy evening but impressive enough for guests.Creative Twists: Discover the small surprises that make Dorie's recipes instant classics, like adding mustard and walnuts to cheese puffs or charring cherry-tomato-stuffed peppers.Flexible & Forgiving Recipes: Easygoing dishes that invite you to play, offering plenty of smart swaps and substitutions to use what you have on hand.Clear, Confident Directions: Feel like you have a best friend in the kitchen with Dorie's famously clear, hand-holding instructions that guarantee success every time.
From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Cookbook, Celebrity Cookbook with Soul Food Recipes)
#1 NEW YORK TIMES BESTSELLER - More than 1.5 million copies sold! Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen. The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen ... with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese Fried Bologna Sandwiches with Chips Shrimp Po' Boy Plus new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop ... Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Snoop Dogg cookbook has got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. SOUL FOOD DONE RIGHT: One thing for sure two things for certain: A Dogg's Gotta Eat. And Tha Boss Dogg is gonna show you how. These recipes are Snoop's personal hits, straight outta his kitchen and never before shared.
The Nightmare Before Dinner
Get your goth on with 60+ recipes from Beetle House restaurant, where guests indulge in a deadly delicious menu inspired by the works of Tim Burton and all things dark and curious. If you delight in ghoulish frights and movies like The Nightmare Before Christmas, Beetlejuice, and The Evil Dead; then you'll love the official cookbook of Beetle House, the Halloween-inspired restaurant with locations in New York and Los Angeles. The Nightmare Before Dinner features more than 60 gothically delicious recipes from chef-owner Zach Neil, including sauces and dips for the recently deceased, eerie appetizers, sinister sides, soups and salads for the living, macabre mains, devilish desserts, deadly drinks, and creepy cocktails. Knock out your family, friends, and guests with: Beetle Pie, inspired by Beetlejuice - a brilliant-green homemade pistachio pudding with a crunchy chocolate crust that evokes the corpse-fed grass and rich soil of a graveyard, and seedy and sweet blackberry jam that mimics the texture of blood and bugsSilence of the Lamb Chops, inspired by Silence of the Lambs - a tasty lamb dish with a buttery mushroom and apple sauce, made gory with splashes of raspberry glazeCheshire Mac and Cheese, inspired by Alice in Wonderland - a sweet-and-spicy take on one of America's beloved comfort foods, served in a teacupEdward Burger Hands, inspired by Edward Scissorhands - a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado; with a pair of scissors shoved through it to keep it closedThe Fleet Street Martini, inspired by Sweeney Todd - a bright-red martini featuring Fireball Cinnamon Whiskey; pair with equally gory Love It Pot PiePlus, if you're vegan or vegetarian, The Nightmare Before Dinner has your spooky side covered too--it offers a vegan alternative or ingredient swap for each and every recipe in the book! Throw your own goth-themed party! A bonus section provides inspiration for table settings, decorations, and foods to serve at your holiday or screening party. This is the perfect cookbook for the Tim Burton movie buff, Halloween enthusiast, or goth in your life. Also available by Zach Neil: Death for Dinner Cookbook: 60 Gorey-Good, Plant-Based Drinks, Meals, and Munchies Inspired by Your Favorite Horror Films
Comfort in an Instant
With 75 all-new recipes--50 of which can be made in under an hour start to finish--Melissa Clark brings her easy sophistication to comfort food classics for any electric pressure cooker, multicooker, or Instant Pot. The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious--and with less mess and stress than any other kitchen appliance. In Comfort in An Instant, Melissa Clark elevates the classics with her trademark deep flavors and special spins--without ever sacrificing ease: Sriracha Turkey MeatloafPesto Risotto with Cherry TomatoesClassic Matzo Ball SoupEasy Weeknight ChiliLemon Chicken With Garlic + OlivesPimento Mac + CheeseChipotle Pork TacosFlourless Chocolate Truffle CakeInnovative and practical, Comfort in an Instant sets the gold standard for flavor, quality, and convenience.
Foundations of Flavour: the Noma Guide to Fermentation
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon App矇tit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more "An indispensable manual for home cooks and pro chefs." --Wired At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now Ren矇 Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
The Gourmands' Way
A Publishers Weekly Best Nonfiction Book of 2017 and a Christian Science Monitor Best Book of 2017. Winner of the Gourmand World Cookbook Award in Culinary History. "The broad outline of Spring's thesis is so persuasive, the details so evocative (not to mention mouth watering), that anyone interested in the evolution of cooking in America will find The Gourmands' Way informative and indispensable." --Wendy Smith, The Boston GlobeA biography of six writers on food and wine whose lives and careers intersected in mid-twentieth-century France. During the thirty-year boom in France following World War II--les Trente Glorieuses--Paris was not only the world's most stylish tourist destination, it was also the world capital of gastronomic genius. In The Gourmands' Way, Justin Spring tells the story of six American writer-adventurers having the time of their lives in the City of Light during this period and, in doing so, transforming the way Americans talk and think about food--and the way they eat. The six are A. J. Liebling, Alice B. Toklas, M.F.K. Fisher, Julia Child, Alexis Lichine, and Richard Olney. The Gourmands' Way is the first book ever to look at these unforgettable figures as a group. It is also the first to focus specifically on their Paris-based adventures. Liebling was a great war correspondent, reporter, and humorist who opens Spring's narrative by sweeping into Paris with the French and Allied forces in August 1944; Toklas was Gertrude Stein's life partner who reinvented herself at age seventy-five as a cookbook author; Fisher was a sensualist storyteller and fabulist; Child was a cookbook author, America's greatest television food celebrity, and the reinventor of the dinner party; Lichine was an ambitious wine merchant who, through an astounding series of risk-taking ventures, became the leading importer of French wines in America; and Olney was a reclusive but freewheeling artist who reluctantly evolved into one of the foremost American writers on French cuisine and French wine. Justin Spring focuses on the most joyful, exciting, formative, and dramatic moments of these six lives, many of which were intimately connected to the exploration and discovery of fine French food and drink--whether they experienced it at top Michelin-starred restaurants or straight from a hot plate in an artist's garret. The Gourmands' Way leads us through both the fabled world of haute cuisine and the vibrant bohemian and artistic haunts of the Left Bank during the 1950s. Intimate, anecdotal, and beautifully researched, The Gourmands' Way is an eye-opening exploration of the rich, storied annals of mid-twentieth-century Franco-American culinary history.
Just Married
This cookbook for modern newlyweds features 130 delectable recipes for those just starting out together in marriage, and perhaps in the kitchen too. This happily-ever-after cookbook for two contains 130 recipes to celebrate a new marriage. Whether it's experimenting in the kitchen or perfecting the classics, newlyweds can create cherished traditions around the table. Filled with recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners, this book is a sweet and practical resource for modern couples. Just Married: A Cookbook for Newlyweds is a heartfelt collection of recipes and advice that fosters everyday romance and inspires traditions. SOMETHING FOR EVERY COURSE: From breakfast and brunch to desserts and sides, this book covers every course and occasion, including chapters on party drinks and appetizers and dinner parties with friends. MOUTHWATERING RECIPES: Including berry and cashew cream parfaits, kimchi-cheddar egg pancake, Japanese steakhouse salad with miso-ginger dressing, chipotle butternut squash soup with crunchy croutons, pineapple and shrimp ceviche, spicy eggplant and pork stir-fry, red snapper with leeks, harissa braised short ribs, couscous with beets and arugula, milk chocolate pretzel tart, and more. PRACTICAL GIFT FOR NEWLY MARRIED COUPLES: This cookbook has it all, from gorgeous photography and tips on weekly meal planning, pantry staples, and handy kitchen tools to ideas on how to repurpose leftover ingredients and dishes, how to pair dishes together to make a meal, and how to shop smart to save time and money. Perfect for: Wedding or engagement giftBrides, grooms, and couples who like to cookHome cooks of all skill levels, beginners and seasoned chefs alike
Instantly Sweet
Instantly Sweet shows you how to cook 75 amazing desserts in your Instant Pot or other electric pressure cooker. Making desserts from scratch isn't always easy when you cook with traditional methods, like the oven or slow cooker. This is where the electric pressure cooker comes in. Electric pressure cookers and multi-cookers, like the Instant Pot, are proven to be fast, safe, and more versatile than you'd expect. In Instantly Sweet, Barbara Schieving and Marci Buttars serve up hot, scrumptious, and satisfying desserts that can be made in a flash in your electric pressure cooker. No one knows Instant Pots or electric pressure cooker betters than Schieving, author of the best-selling The Electric Pressure Cooker Cookbook, and Buttars, author of Mastering the Electric Pressure Cooker. They deliver their wealth of experience with these appliances to you, which you can take straight to the dessert table. Instant Pot cakes, cheesecakes, and lava cakes have been sensational hits on the Internet--even when the online recipes were a little shaky. In these pages you will find lots of tested-to-perfection versions of each of these categories. Each recipe is reliable to follow and delectable in its results. Here, too, are puddings, cobblers, and even pies. This cookbook includes more than just desserts, since many quick breads can be made in the Instant Pot or its cousins--perfect treats for breakfasts on the fly, lunchboxes, after-school snacks, and late-night munchies. Instantly Sweet is your go-to guide for quick and easy pressure cooker sweets.
The Best American Food Writing 2018
"Food writing is stepping out," legendary food writer Ruth Reichl declares at the start of this, the inaugural edition of Best American Food Writing. "It's about time...Food is, in a very real sense, redesigning the world." Indeed, the twenty-eight pieces in this volume touch on every pillar of society: from the sense memories that connect a family through food, to the scientific tinkering that gives us new snacks to share, to the intersections of culinary culture with some of our most significant political issues. At times a celebration, at times a critique, at times a wondrous reverie, the Best American Food Writing 2018 is brimming with delights both circumspect and sensuous. Dig in!
Cooking for Dinner Parties
This title features 200 fabulous main dish ideas, the essential guide for dinner parties, special occasions, spectacular entertaining, big events and the times when you need to impress the most. It features classic dishes such as Coq au Vin, Provencal Beef and Olive Daube, Risotto with Asparagus, and Turbot Sashimi Salad with Wasabi. It includes additional quick and easy ideas for superb starters, tempting accompaniments and desserts, to frame a perfect meal with ease. Blending classic and contemporary cuisine, this tried-and-trusted collection of recipes is all you need to host a successful dinner party. Whatever the event, there are ideas here from light lunches and suppers for friends and family to al fresco dining and formal dinner parties. With recipes that draw on many cultures, cuisines and traditions, you can enjoy classic world foods such as Roast Rib of Beef, Chicken Biryani, Lamb Moussaka, and Baked Salmon with Watercress Sauce. With tips on planning, preparation and presentation, table settings and creating the right atmosphere, and more than 700 gorgeous pictures to guide and inspire, this is the essential cookbook for everyone who entertains.
The Instant Pot Bible: More Than 350 Recipes and Strategies
This complete and authorized guide to your Instant Pot has more than 350 recipes for breakfasts, lunches, dinners, snacks, and even desserts -- for every size and model of Instant Pot. More than five million people worldwide use Instant Pots to get food onto their table fast. But only The Instant Pot Bible has everything you need to revolutionize the way you cook with your favorite machine. Every one of the 350+ recipes gives ingredients and timings for all sizes and models of Instant Pot, including the Instant Pot MAX, which cooks even more quickly. And you get exciting new recipes that utilize the MAX's unique Sous Vide setting. The Instant Pot Bible is the most comprehensive Instant Pot book ever published, with recipes for everything from hearty breakfasts to healthy sides, from centerpiece stews and roasts to decadent desserts. Bestselling authors and pressure-cooking experts Bruce Weinstein and Mark Scarbrough offer customized directions and timings for perfect results every time. And many recipes can also use the slow-cook setting to let the machine cook while you do other things. These innovative "road map" recipes for classics such as vegetable soups, chilis, pasta casseroles, oatmeal, and more let you customize flavors and ingredients to make each of your family members' favorites. Need dinner in an instant? No problem-more than 175 recipes come together in just a few minutes or just a few steps. Not to mention vegan and vegetarian, keto-friendly, and gluten-free options galore. The Instant Pot changed the way you cook. The Instant Pot Bible helps you make the most of it. For the complete guide to cooking meals in your Instant Pot with ingredients straight out of your freezer, don't miss their latest book: From Freezer to Instant Pot.
Instant Pot Miracle 6 Ingredients or Less
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!) What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot's many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot's pressure-cook or slow-cook function, so you can cook according to your schedule. "Tasty tips" and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you're just getting to know your Instant Pot or you're a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
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Winner of the U.K.'s Andr矇 Simon Special Commendation Award Together celebrates the power of cooking to connect us to one another. In the aftermath of the Grenfell Tower fire in London, a group of local women gathered together to cook fresh food for their families and neighbors. Over the chatter and aromas of the kitchen they discovered the power of cooking and eating together to create connections, restore hope and normalcy, and provide a sense of home. This was the start of the Hubb Community Kitchen. Together is a storybook of this West London community, showcasing over 50 delicious recipes from the women of the Hubb Community Kitchen and including a foreword by HRH The Duchess of Sussex. The women invite you to make their favorite simple dishes--many handed down over generations-- from the Middle East, North Africa, Europe and Eastern Mediterranean for you and your loved ones. Every dish tells a story of history, culture and family, and each has been developed to use few ingredients and easy methods so that anyone can cook these personal recipes. Together features mouthwatering recipes including Green Chilli and Avocado Dip, Coconut Chicken Curry, Eggplant Masala, Persian Chicken with Barberry Rice, Caramelized Plum Upside-Down Cake, Spiced Mint Tea and lots more. This stunning charity cookbook is a homage to life, friendship and togetherness. A portion of the proceeds from the sales of this book will help the Hubb Community Kitchen to strengthen lives and communities through cooking.
Instantly French!
The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table--without the hours of slow cooking French food normally requires. Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandm癡re. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half. The delights of Instantly French! range from appetizers like eggplant caviar, p璽t矇 de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal pur矇e of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and cr癡me brul矇e. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.
Ninja Foodi - the Pressure Cooker That Crisps - One-Pot Cookbook
The official collection of fast and easy one-pot recipes for your Ninja(R) Foodi(TM) This one-pot cookbook makes mealtime easy with flavorful, fuss-free recipes that help you get the most out of your Ninja Foodi. Start with pressure cooking and finish with crisping--the Ninja(R) Foodi's(TM) Tendercrisp(TM) technology is a game-changer when it comes to easy and fast one-pot meals. Recipes take minimal prep, feature easy-to-find ingredients, and, most importantly, require no additional cooking steps or appliances. Turn your Ninja Foodi into the centerpiece of your kitchen with: 100 One-pot recipes--Learn how you can create delicious breakfast, lunches, dinners, and desserts without needing any cookware beyond your Ninja Foodi. Fast and convenient--Cook up delicious meals in a flash with recipes that include quick prep, no additional stove-top or oven cooking, and faster cleanup. A complete user's guide--Get to know your Ninja Foodi with handy FAQs and step-by-step instructions to master all of your Foodi's functions, from "360 meals" to the Tendercrisp(TM) technology. Open yourself to a world of fuss-free cooking using your Ninja Foodi thanks to this official cookbook.
The Complete Cast-iron Cookbook
From stovetop to oven to table - no cookware is quite as versatile as the cast-iron. End worrying about nonstick coating scratching, scrapping, and overheating and learn firsthand why the cast iron skillet has remained a cooking staple. You'll immediately notice the difference in taste, texture, and quality of your food. From perfect steaks to mouthwatering desserts enjoy over 300 easy-to-follow recipes in your new favorite kitchen companion, the Complete Cast-Iron Cookbook.This guide includes: More than 300 recipes created with your cast-iron included, including gluten-free and vegetarian optionsTips on how to to care for and store your cast-iron so it last for years to comeFocused chapters dedicated to breakfast treats & pastries, crusts & breads, entrees, side dishes, and dessertsOnce you try any one of these amazing recipes with your favorite cast-iron pan, you'll find there's no need to ever put it away...because you're sure to be using it every day!The Complete Cookbooks series is you guide to essential and well-rounded cooking. Don't miss out on the other amazing titles in the collection like: Complete Charcuterie CookbookComplete Italian CookbookComplete Soup Cookbook
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One of Oprah's 2018 Favorite Things! An illustrated journal to record celebrations, with paintings by the legendary chef and artist Jacques P矇pin For the last fifty years, Jacques P矇pin has created lushly hand-illustrated journals to keep track what he cooked for friends, birthdays, anniversaries, weddings, and holidays. This book collects P矇pin's favorite paintings so you can commemorate your own dinners: the dishes you serve, the wines that accompany them, and even the music you play. Choose from the more than 75 charmingly designed borders and use it to frame your menu. In the space on the opposite page, your guests can sign their names and write little notes. With an introduction by P矇pin, this "dinner diary" is both a practical reminder of what dishes were served to which guests and an invaluable archive of memories.
The Complete Practical Encyclopedia of Country Cooking
The taste of the countryside is captured in this timeless collection of home-cooked dishes, bringing the fresh and nutritious flavours of the country kitchen to your table. All the classics are here, from heart-warming soups, stews, pies and roast dinners to tempting breads, cakes, desserts, sauces and preserves. These simple, traditional recipes call for the freshest produce - vegetables from the kitchen garden, grain from the fields, cheese from the dairy and fruit from the orchard. Create the warm and comforting atmosphere of the farmhouse family kitchen in your own home with these accessible dishes. This celebration of the joys of traditional country cooking offers 170 time-honoured dishes that make the most of natural, fresh produce through the seasons, with chapters on Soups and Appetizers, Fish and Shellfish, Poultry and Game, Meat, Vegetable Dishes and Salads, Breads and Baking, Desserts, and Preserves and Sauces. A fascinating introduction looks at the history of country cooking, with information on sourcing the best ingredients from the kitchen garden and farmers' markets, and guidance on all the basic cooking techniques such as baking and preserving. Recipes are presented with step-by-step instructions and complete nutritional information, and are illustrated with over 700 gorgeous photographs.
Mom-in-chef, Nanay Nene Teodora, of Philippines?Cuisine Cookbook Recipes
The recipe book that everyone has been waiting for! All Philippine cuisine at your fingertipscooking techniques, great tips, and exotic tastes your appetite has not experienced and will now savor any time you want to cook Philippine cuisine! Taste the goodness of the Lord. In addition, learn how to write a winning grant that won the author several hundreds of dollars for her students learning culinary arts from other countries. And now you have the secrets of delicious Philippine recipes and the techniques of cooking are yours for the asking, and when you are out in a restaurant, how much tip do you give? Someone had told me that if I write a book of recipes of Philippine cuisine, that person will be the first to be in line to get a taste of it. Here it isdelicious Philippine recipes that you can enjoy cooking all year round and forever to be passed on from generation to generation. As an additional supplement, in this book are powerful prayers and the holy rosary miracles and Gods promises through the mother of God to whoever prays the holy rosary. All these and more are contained in this precious book yours for a lifetime.
The 5-ingredient Electric Pressure Cooker Cookbook
"Grace Ramirez is leading the way for young chefs who have embraced the age-old technique of pressure cooking with a new and energetic approach...Get ready to be inspired in the kitchen with style and Grace."-Bobby Flay, Food Network TV Host, Chef, Restaurateur, & AuthorThe electric pressure cooker is a big help for making meals easier, but only if the recipes you make with it are just as easy. The 5-Ingredient Electric Pressure Cooker Cookbook enhances the convenience of your electric pressure cooker with hassle-free recipes that use only 5-ingredients or less.The 5-Ingredient Electric Pressure Cooker Cookbook eliminates exhaustive grocery lists and lengthy prep with recipes that use only a few main ingredients-most of which are readily found in any grocery store-to make over 100 family-friendly meals. From 2-Minute Buffalo Chicken Tenders to Edamame Fried Rice, this electric pressure cookbook serves your family with the easiest, everyday recipes for every brand of electric pressure cooker.No matter what your preferred appliance is (Power Pressure Cooker XL, Instant Pot, Cuisinart, Kuhn Rikon, and Presto), this electric pressure cooker cookbook makes meals easy and fast with: 5-Ingredient (or less) Recipes that use budget-friendly, grocery store staples to make shopping and cooking painlessQuick prep and clean up for added everyday ease when you're tight on timeA guide to electric pressure cooking that compares appliances based on your needs, and provides a troubleshooting Q&A plus handy time charts for cooking food to perfectionTake the pressure off of making family meals with the super simple and time-saving recipes from The 5-Ingredient Electric Pressure Cooker Cookbook.
The Electric Pressure Cooker Cookbook for Two
Serve up family-style meals at a table for two with perfectly-portioned recipes from The Electric Pressure Cooker Cookbook for Two. Even with the convenience of your electric pressure cooker, cooking for two works best with properly scaled recipes. The Electric Pressure Cooker Cookbook for Two uses the ease and speed of your electric pressure cooker for making perfectly-portioned meals to satisfy the appetites of any hungry duo. Perfect for anyone who needs recipes in smaller quantities, this electric pressure cooker cookbook serves family favorite meals without wasting food or leaving your fridge full of leftovers. With over 100 quick and easy recipes, plus an overview on how to get the most out of your electric pressure cooker, The Electric Pressure Cooker Cookbook keeps taste buds happy and Tupperware empty. Take the guesswork out of cutting recipes in half. The Electric Pressure Cooker Cookbook for Two will help you create full meals for the two of you, with: Over 100 recipes for every meal that include realistic prep and cook times, as well as clear directions for pressure level and release An overview of electric pressure cooking and how to choose the right pressure cooker for your needs and habits, plus an in-depth look at the primary steps used in electric pressure cooking Helpful time-saving extras such as pantry must-have's, recipe labels for Paleo, Vegan/Vegetarian, 15-Minute, 30-Minute, 5-Ingredient, and One Pot Meals, and much more Leave leftovers for emergencies, and keep meals fresh with The Electric Pressure Cooker Cookbook for Two.
