Lesley Good Food
This book is planned to provide delicious recipes and imaginative meal ideas for all occasionsfood that is artistic, creative, easy to make, and delicious. I have shown in this book that anyone can cook with a little help from the imagination. I have added picturesque ideas for the simplicity in meals. I have always taken ideas from other recipes that I have made in the past and tried something different with all of them. I welcome anyone to do the same. I have also added some old and new ideas to this book from friends and family that have made it so simple to produce all these recipes. The reader will find recipes that range from simple family meals to dishes that are suitable for formal entertaining. In addition, I have added recipes for healthy smoothies that everyone loves! A table giving the conversion of dry ingredients from grams to milliliters is included under Weights and Measures. I have also added a variety of culinary stages of cooking. All these recipes are versatile and easy to use. There are various recipes for the health conscious as well. Readers will also benefit from these recipes as I have included dishes for all seasons.
Give a Girl a Knife
A beautifully written food memoir chronicling one woman's journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining--and back again--in search of her culinary roots Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City's finest kitchens--for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten--she grew up in a northern Minnesota town home to the nation's largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter. Inspired by her grandmother's tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York's top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions. Amy Thielen's coming-of-age story pulses with energy, a cook's eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York's high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy--thick with nostalgia and hard to resist.
Andrea's Cooktales
Andrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones is the debut book of one of America's top 100 home cooks. This heirloom cookbook is meant to be savored, splattered, and shared. It features "New-Generation" Southern recipes that are unique, fun, and easy to follow. Special stories are behind every recipe, which will inspire your own memories and stories. Learn new recipes to add to your weekday as well as holiday meal rotations. From appetizers to dessert, recipes are both naughty (for splurging) and nice (for healthy eating). A notes section is included for cooking/food questions and answers, as well as journal areas to jot down stories and enter family recipes.The perfect gift book, it features a scuff-resistant hardcover, Smythe-sewn binding and a ribbon bookmark that will ensure it will be passed along for years. With delicious photography by Memphian Nicole Cole and a foreword by Memphis restaurateur and chef Jennifer Chandler.
Smoke It Like a Texas Pit Master With Your Electric Smoker
Whip up BBQ as bold as a Texan smokehouse with these recipes for your electric smoker crafted by award-winning home chef, Wendy O'Neal.Create authentic Lone Star smokehouse flavors in your own electric smoker with the mouthwatering recipes in this step-by-step primer. Follow the pro tips, tricks and secrets to take your barbecue to the next level. Packed with 70 inspiring color photos, this flavor-filled cookbook provides everything you need to make all four regional variations of Texas barbecue, including: East Texas: sweet, tomato-based sauce with hickory - Saucy Chopped Brisket - Sticky BBQ Molasses ChickenCentral Texas: spice-rubbed and pecan or oak smoke - Lemon Garlic Pork Tenderloin - Peppered Turkey BreastWest Texas: distinct mesquite flavor - Mesquite Smoked Half-Chickens - Sweet and Tangy Pork ShoulderSouth Texas: Mexican-inspired thick and spicy sauce - Tex-Mex Baby Back Ribs - Carne Asada
The President’s Kitchen Cabinet
An NAACP Image Award Finalist for Outstanding Literary Work--Non FictionJames Beard award-winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffl矇 emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffl矇, but it never fell until the minute he died."A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
Once upon a Chef, the Cookbook
A Washington Post bestselling cookbook Become the favorite family chef with 100 tested, perfected, and family-approved recipes. Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 healthy recipes for every meal of the day. With step-by-step instructions, vibrant photography, a list of recommended kitchen tools and appliances, and a helpful index, this essential cookbook covers everything home cooks need to prepare simple dishes that taste amazing. Mouthwatering recipes include: Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles Simple soups, salads, and sandwiches for ideal lunches such as Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches Entr矇es the whole family will love like Buttermilk Fried Chicken Tenders Tasty treats for casual get-togethers, including Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake EXPERT AUTHOR: Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family-friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs. TIPS AND TRICKS TO IMPROVE YOUR COOKING: Up your kitchen game by learning how to season correctly with salt, how to balance flavors, how to make the most of leftovers, and more. READERS LOVE IT: Once Upon a Chef, the Cookbook has thousands of 5-star ratings and commenters rave that it's "the best cookbook I have ever read" and "I'd give 100 stars if I could." Perfect for: Anyone looking for great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, or exciting appetizers Birthday, holiday, housewarming, or host/hostess gift for food enthusiasts or cookbook Fans of Chrissy Teigen, Skinnytaste, Pioneer Woman, Oh She Glows, Magnolia Table, Smitten Kitchen, or Ina Garten's Go-To Dinners
Kobe Desramaults
- Michelin-starred chef Kobe Desramaults offers 43 food stories - Features fantastic photography This book is the result of a three-year period of intensive collaboration with Kobe Desramaults. It contains exceptional photographs by Stefaan Temmerman, Sarah Vitale and Piet De Kersgieter, together with forty-three 'food stories'. In these texts, Desramaults reveals the secrets behind the pure and authentic cuisine of 'In de Wulf' and 'Chambre S矇par矇e'. Kobe Desramaults: "I want to keep experiencing the euphoria, every day, that there's something new. Because, for me, no matter how good a new creation is, a dish that was conceived two weeks ago is no longer 'alive'. Restlessness is the core of my life. The quest for enlightenment, on both a personal and professional level, is perpetual. You won't find actual recipes in this book, just stories about the origins of my dishes. I never write recipes down. My cooking doesn't follow a set formula because it is constantly evolving and inspired by the moment. Which is what everyone should aim for in the kitchen." "A pilgrimage to a plate. For those who trek to the backwoods of Dranouter, Desramaults is quietly turning out some of the most exciting tasting menus in the world." - Tejal Rao in The New York Times on 'In de Wulf': Text in English and Dutch. Contents: 43 food stories plus interview-based text about the life and inspirations of Kobe Desramaults by Rik Van Puymbroeck.
Mary Berry Everyday
"Everyday cooking is about sharing your love of food with family and friends. With this book I hope that you will feel encouraged to create new favorites, making everyday meals into something extra-special." Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist. Includes metric measures and conversion charts.
Sous Vide Bbq
Tips, tricks, and secrets for using sous vide to make no-fail, mind-blowing barbeque Packed with professional tips, helpful photos and step-by-step tutorials, this book shows how to use your sous vide's precision temperature control to cook moist, flavorful meats every time.Then it goes further.Author Greg Mrvich reveals his proven techniques and secret tricks for juicy, tender meat with a crispy, caramelized bark and perfect, smoky flavor. With options for finishing outside in your smoker or on the grill, the book's 50 recipes cover everything from backyard classics to gourmet creations, including: -Barbecue Beef Brisket-Cedar-Plank Chicken Breast-Carne Asada Tacos-Mediterranean Lamb Kebabs-Turkey Skillet Stew-Seared Wasabi Ginger Crusted Tuna-Santa Maria Tri-Tip
The Quick & Easy Spiralizer Cookbook
The simplest twist on healthy eating: Make satisfying vegetable noodle recipes in 30 minutes or less with The Quick & Easy Spiralizer Cookbook.Swapping refined foods for vegetable noodles is the best way to start eating well-and now you can do it fast with this spiralizer cookbook. From the author of The Big 10 Paleo Spiralizer Cookbook, Megan Flynn Peterson, comes a new spiralizer cookbook with zoodles of no-fuss recipes that give a fresh take to your favorite pasta and noodle dishes. Making it easier than ever to eat better, The Quick & Easy Spiralizer Cookbook gives you your fill of spiralizer recipes in 30 minutes and less.The perfect spiralizer cookbook for busy home chefs who want to eat healthy, The Quick & Easy Spiralizer Cookbook features: 100 Recipes for breakfast, lunch, and dinner with tags designating paleo, keto, vegan, and vegetarian friendly options, this spiralizer cookbook gives you a wide variety of options to choose fromEasy Prep recipes made in one-pot or pan plus few, easy-to-find and affordable ingredients for the ultimate stress-free spiralizer cookbookFast Meals ready to eat in 30 minutes or less, this spiralizer cookbook leaves you time to enjoy what's on your plateThe only spiralizer cookbook you need to eat well on a hectic schedule-The Quick & Easy Spiralizer Cookbook is your shortcut to fast track fresh meals.
The Keto Instant Pot Cookbook
Keto done instantly-the essential and official Instant Pot(R) cookbook Savor deliciously healthy ketogenic meals in no time. The Keto Instant Pot(R) Cookbook combines a ton of tasty, low-carb recipes with the busy home cook's favorite appliance. It's the only authorized ketogenic diet Instant Pot(R) cookbook-so you can enjoy keto favorites that are ridiculously easy and fast to whip up. Written for individuals and families who don't have time to spare in the kitchen, this Instant Pot(R) cookbook brings much-needed convenience to ketosis. With whole-food recipes made for real people, this book means keto success is just an Instant Pot(R) away. The ultimate Instant Pot(R) cookbook for keto recipes includes: Intro to keto-This book explains the basic guidelines of the diet and teaches you how to set the right macros to meet your weight-loss goals. More than 65 quick recipes-Most recipes require only 45 minutes to make from start to finish.Instant Pot(R) 101-Get step-by-step instructions and useful tips for using your favorite new cooking appliance.Eliminate the stress of sticking to the ketogenic diet with The Keto Instant Pot(R) Cookbook-the go-to cookbook that makes keto speedy, easy, and yummy.
Betty Crocker Cookbook
Now available in a comb-bound format, the 12th edition of a trusted favorite, with everything the home cook needs to cook confidently, fully updated for a newer generation This is the book home cooks have come to trust; the 12th edition of the Betty Crocker Cookbook, with updated recipes, new photography, plus expanded and new chapters to meet the needs of today's home cooks. With 1,500 recipes and variations, and more than 1,000 photos, this colorful new edition packs a punch. How-to step-by-step photos show rather than simply tell how to get great results. The new Technique features explain fully the concepts behind techniques such as braising, deglazing, and hot water-bath canning. A Make-Ahead feature shows how to make a batch of one item and use it various ways. And a Global Flavors ingredient ID introduces new ingredients by region. Now available in a convenient comb-bound edition, this classic is destined to be the most-used book in the kitchen.
The Canadian Receipt Book
At the time of Canadian Confederation, many Canadians were their own doctors, cooks, farmers, veterinarians, beekeepers, and even rat catchers. This survival guide, compiled fifteen decades ago, is a fascinating glimpse into Canadian life before modern conveniences. Melissa McAfee's fascinating preface notes that "receipt" is an older term, a set of instructions not only for cooking, but also for medicine and food preservation. In The Canadian Receipt Book, these "receipts" cover many tasks, some of which may seem hair-raising to the modern reader: removing worms from a cow's bronchial tubes may have been as important in 1867 as knowing how to make English-style tea cakes. Recipes for lemon pudding and rice "snow-balls" are found in one chapter; remedies for pig leprosy and a cow's "mad staggers" in another. The Receipt Book also contains business advertisements, a dizzying array from the moderately recognizable (insurance and jewellery) to the more dubious ( a "drug warehouse" advertising"cocoaine" and "liver syrup"). Set to become a classic of early Canadian cooking and household management alongside Catherine Parr Trail, this page-turning collection reminds Canadians of the long distance we have travelled in 150 years.
The Flavor Matrix
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
So Much to Celebrate
Create meaningful, extraordinary celebrations and events that foster lifelong memories with the ones you love with inspiration from Katie Jacobs through her essential guide to entertaining.Create beautiful memories for your family and friends with help from Katie Jacobs, a stylist for Reese Witherspoon's lifestyle brand Draper James. She reveals her secrets for throwing fantastic parties for any occasion, from a casual backyard movie night to a lavish holiday party.The ultimate party hostess and styling pro, Katie shares her magical gift of making entertaining look effortless, and possible at the same time.Using Katie's inspiring ideas and make-ahead tips, you will be so organized that you can minimize the fuss, enjoy the time, and celebrate too!In So Much To Celebrate, readers will: Become inspired to make the most out of every season through entertaining loved ones Remind you to craft experiences for family and friends that can be felt (and tasted), not just seen Discover a mix of tasty recipes, creative entertainment tips, and a heavy helping of nostalgiaBrimming with creative party themes for every season, inspiring d矇cor ideas, and delicious recipes, So Much to Celebrate is the perfect book for anyone who appreciates good times, good food, and good celebrations.
Crock-Pot Express Cookbook
We all know that cooking at home is the best way to save money and eat well, but it can be time-consuming and hard. "Crock-Pot Express Cookbook: Amazingly Tasty and Easy Recipes for the Busy Family" can change that! Crock-Pot has recently released its first slow cooker/pressure cooker. It's called the Express Multi-Cooker, and it boasts 8 cooking programs and functions, dishwasher-safe parts, and the reliability of a nearly 50-year old brand. This cookbook bundle gives you all the information you need to use the Crock-Pot effectively and safely, while also providing you with a giant resource of great recipes for every meal of the day. Step-by-step instructions on using the Multi-Cooker Intimidated by the idea of a slow cooker or a pressure cooker? Don't be! The Express Multi-Cooker has an easy-to-use control panel with clear labels, and the cookbook walks you through all of them. You'll learn what all the default programs mean, how to pressure cook and adjust from low to high pressure, and how to convert between slow cooker and pressure cooker recipes. Even if you've never used an appliance like this before, you'll be amazed to find out how easy and convenient it is. Two books' worth of tasty, easy recipes Once you're comfortable with the Crock-Pot's operation, it's time to try the recipes! With the recipes of two books combined (including one that's devoted to recipes with just 5 ingredients), you'll have enough to last months or even years. Dishes include: Egg 'n Meat CasserolesCheesy PotatoesSteel-Cut Oats w/ Coconut MilkToasty Blackberry GranolaMarinated Short RibsHawaiian BBQ ChickenTexas-Style BrisketMango-Jalapeno PorkShrimp AlfredoClassic Vanilla CheesecakePeanut-Butter Fudge Whether you want to throw together a quick meal in less than a half-hour, or cook something overnight for a family holiday, there is a recipe in this bundle for you! The food is meant for busy families who like simple, classic meals most of the time, but who also might want to try something unique once in a while. If this describes you, what are you waiting for?
The Smoked-foods Cookbook
Smoked turkey, pheasant, salmon, p璽t矇 these expensive delicacies can be made at home for surprisingly low cost. Wild game and domestic meats are prepared in any of dozens of marinades and brines, then set in a smoke cooker to absorb the flavor of hickory, apple wood, mesquite, chestnut, or maple smoke. The smoke cookers--which cost no more than a quality barbecue grill--are readily available. Included are recipes for beef, pork, lamb, venison, chicken, turkey, duck, fish, shellfish, jerky, sausage, nuts, cheese, and even pasta. Complete menus provide guidelines for satisfying meals featuring smoked foods. 150 tasty recipesLow-fat and low-salt alternatives for healthful eating
Impromptu Friday Nights
A "recipe" for anyone daunted by the challenge of hosting dinner parties.
Hawksmoor
From inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favorites like Mac 'n' Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection--an immaculately researched, sometimes irreverent look into Hawksmoor's obsessions and inspirations.
The Complete Convection Oven Cookbook
Master the art of convection cooking with the comprehensive guide from The Complete Convection Oven Cookbook From juicy meats to flaky pastries, your convection oven is the perfect solution for cooking food evenly and fast. But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everything they need to know to master the art of convection cooking. With over 75 recipes, resources for all types of convection ovens, and menu-planning tips, this convection oven cookbook is your best reference for cooking with convection. More than just a convection oven cookbook, The Complete Convection Oven Cookbook includes: A User-Friendly Guide providing special techniques and advice on how to calibrate your oven's unique temperature Recipe Adaptations adapting traditional oven recipes to suit convection cooking, this convection oven cookbook is suitable for built-in models, countertop models, toaster ovens, and halogen ovens Over 75 Recipes serving American family favorites, international classics, and holiday hits for the ultimate convection oven cookbook Time and Temperature Chart for cooking various foods with the right time and temperature Tips from planning a holiday menu to defrosting and cooking frozen food Recipes in this convection oven cookbook include: Pecan Sour Cream Coffee Cake with Chocolate Swirl, Maple-Glazed Brussels Sprouts, Oven-Fried Fish & Chips, Spinach & Feta Stuffed Chicken Breasts, Garlic Roast Beef with Red Wine Gravy, Flaky Buttermilk Biscuits, and much more! Become a fan of perfectly cooked food with The Complete Convection Oven Cookbook.
The 5-day Juicing Diet
A fresh take on juicing (and eating!) for weight loss and health.Juicing is a simple, delicious way to lose weight while boosting your energy and overall health. But you don't have to go hungry on a strict juice cleanse to enjoy those benefits. The 5-Day Juicing Diet is a nourishing 5-day juice and meal plan that will make you think "I can do this!"This easy-to-follow plan comes complete with a full meal chart, instructions for juicing and blending at home, and a rundown on selecting, storing, and preparing fruits and veggies for juicing. Most importantly, you'll get tons of tasty juice combos to choose from-and recipes for plant-powered meals to help you squeeze out the most benefits.The 5 Day Juicing Diet includes: Juicing how-tos-Solve the mysteries of which juicer to choose, how to pick the right produce, and how to create your own juice blends-all the info you need is here.100 recipes-Enjoy invigorating new flavor combinations like Coconut Kale, Lemon Chia Elixir, or Cucumber, Basil, and Lime Juice.Snacks and suppers-Feel satiated by eating delicious, plant-based snacks and meals every day-follow the included menu chart, or build your own from a variety of recipes.Blend juicing into your life and start crushing your health goals with The 5 Day Juicing Diet!
Recipes from Raine's Roost aka Jillian's Kitchen
One Guy's Guide to Saving the Day with FoodFor the record, this cookbook was Jillian's idea. So was the hashtag, #hotguycooks. She thought I should share my mad cooking skills with the world. Well, maybe not the whole world, but people like me who have partners with an aversion to kitchens. We can't let them starve, can we?For those of you who don't know me, when I first met Jillian all she had in her fridge was a jug of water, a jar of mustard and a half loaf of bread. Her freezer was empty except for an old bag of ice. I thought, "Damn, what does this woman eat?" Now I'm the only thing standing between real food and Jillian living on a steady diet of yogurt, cold cereal, and chocolate.This isn't your ordinary cookbook. It's more like a medley of favorite recipes, some seasonal, all done Raine-style. Check 'em out. I skew toward organic when it comes to ingredients, and where I can, I substitute a healthy option. #sorrynotsorry. Most of my recipes come with tips, advice, and a small slice of my life with Jillian. The goal: to make you look like a culinary rock star to your significant other. So, come on, step inside the Roost. Poke around and see what's cooking. Pull up a chair and hang out. The kitchen's open. RaineRaine MacDonald is the sexy hero in Caught Up in RAINE, the first novel in the Caught Up in Love series by L.G. O'Connor. Raine's recipes were first seen as posts on USA Today's Happy Ever After blog. Follow Raine on Twitter at @Raines_Roost, and check out L.G. O'Connor and her other books at www.lgoconnor.com"O'Connor's contemporary romance is very realistic and will tug on the heartstrings of probably more readers than she expected . . . Jillian and Raine have faced a lifetime's worth of secrets and heartbreaks . . . you'll want to cheer them on until the very end." RT Book Reviews
Eight Flavors
"Very cool...a breezy American culinary history that you didn't know you wanted" (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In "a unique and surprising view of American history...richly researched, intriguing, and elegantly written" (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens--then she asks why. "A fresh, original perspective to American culinary history" (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat--which "may make you hungry" (Bustle).
Mini-waffle Cookbook
Waffles aren't just for breakfast anymore. Whether you're up late or up early, looking for an easy dinner or a tasty snack, the Mini-Waffle Cookbook has something for you. Thanks to the advent of the mini waffle maker, these sweet and savory treats are all the rage. The perfect complement to your new appliance, the Mini-Waffle Cookbook has fresh ideas for every occasion, from breakfast to dessert. You'll find basic recipes for Belgian, gluten-free, vegan, Banana Walnut Waffles, and more! Waffles are not just for breakfast, and once you master these easy basic recipes you can use them in myriad other recipes such as a Fritaffle, Waffle-Blini, Waffled Panini, Waffled Calzone, Waffle Joe, Strawberry Shortcake Waffles, and Waffle Pops.
Sketch
Part history, part recipes, part love letter to Sketch and its patrons, this book is a feast for the senses for food lovers, design enthusiasts and everyone who has ever wanted an inside look into the delights of one of the world's most extraordinary restaurants. Set in the very heart of London, Sketch is an impressive collection of luxury restaurants and bars created by Mourad Mazouz and French MasterChef Pierre Gagnaire. The converted 18th-century building in Mayfair is an opulent, zany maze with treasures to be discovered in every room, including the famous 'egg' pod toilets - an Instragrammer's dream. From a mad hatter's tea party in the Glade tea room, to the eccentric Parlour patisserie, the icing on top of this magical cake is Pierre Gagnaire's three-Michelin-starred Lecture Room and Library - one of only nine restaurants in the UK to hold such an accolade. Whether you want a tearoom, luxe brasserie, restaurant, bar or nightclub, Sketch offers a one-of-a-kind experience - and its unparalleled dining and art concept is beautifully captured in this compendium of all things Sketch, complete with a stunning slipcase. With phenomenal cuisine at its heart, world-renowned chef Pierre Gagnaire showcases 85 of the best recipes from Sketch's kaleidoscopic menus. These are interlaced with the fascinating history of the building, the restaurant and the talented people involved in this truly unique and entirely exceptional dining experience.
Dining in
Discover the cookbook featuring "drool-worthy yet decidedly unfussy food" (Goop) that set today's trends and is fast becoming a modern classic. "This is not a cookbook. It's a treasure map."--Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle - NPR - Epicurious - Newsday - KCRW's Good Food - The Fader - American Express Essentials Alison Roman's Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In "Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--we're going to be cooking at home for a while. Quite possibly forever."--Christine Muhlke, editor at large, Bon App矇tit"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'"--BuzzFeed "Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world."--Amanda Hesser, co-founder, Food52
Jane Butel's Freezer Cookbook
Jane Butel's 1977 classic on getting the most out of your freezer to plan enjoyable meals gets an updated treatment from the queen of Southwestern cuisine.This indispensable resource includes over 200 recipes that are sure to change how you use your freezer as well as guidelines for proper storage techniques and helpful tips that will change the way you think about advance meal preparation forever.
Jane Butel's Freezer Cookbook
Jane Butel's 1977 classic on getting the most out of your freezer to plan enjoyable meals gets an updated treatment from the queen of Southwestern cuisine.This indispensable resource includes over 200 recipes that are sure to change how you use your freezer as well as guidelines for proper storage techniques and helpful tips that will change the way you think about advance meal preparation forever.
Butter
"Edifying from every point of view--historical, cultural, and culinary." --David Tanis, author of A Platter of Figs and Other Recipes It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter's role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre mani矇, croissants, p璽te bris矇e, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best. "A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included." --David Tanis, author of A Platter of Figs and Other Recipes "Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again." --John T. Edge, author of The Potlikker Papers: A Food History of the Modern South "Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too." --Mimi Sheraton, author of 1,000 Foods to Eat Before You Die "Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have." --Elisabeth Prueitt, co-owner of Tartine Bakery "The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova's Butter . . . Delightful storytelling." --Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake
Dinner in an Instant
75 all-new recipes for Melissa Clark's signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot(R). "Recipes that are as reliable as they are appealing."--The Boston Globe Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better--faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include: - Leek & Artichoke Frittata- Coconut Curry Chicken- Duck Confit- Osso Buco- Saffron Risotto- French Onion Soup- Classic Vanilla Bean Cheesecake Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. Dinner in an Instant is a new classic and Melissa Clark's most practical book yet.
Jam Today
"Jam Today is just my kind of book-one of those rare trackings of the healthy human animal rustling about the kitchen then settling in at the table. In addition to some great meals made to satisfy desires, needs, whims or simply to make use of what's at hand, Jam Today is a complete pleasure to read."-Deborah Madison, author of Local Flavors and What We Eat When We Eat Alone"The spirit of M.F.K. Fisher surely hovers over this book, amused and beguiled by a cook whose prose has the same artful composure, and whose cooking possesses a similar innate sense of style. I believe that good cooks are born, not made-but steep your culinary self long enough in the pages of Jam Today and it might just be born again." -John Thorne, author of Outlaw Cook and Mouth Wide OpenWarm, conversational, and exquisitely practical, Tod Davies returns to the Jam Today series in an update of her original cult classic cookbook memoir. Featuring all new techniques and recipes-from how to brine just about everything to weird stuff, including Chinese Takeout Rice Pudding and Millennial Bowl cuisine-Jam Today continues to provide all the ingredients for daily feeding of mind, body, and soul.
The Grammar of Spice
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art, and design. From alligator pepper seeds, which in the Yoruba culture are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian desserts eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it. The Grammar of Spice is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here--inspired by the work of Owen Jones, one of the great designers and travelers of his time--this beautiful, informative book celebrates the world of flavors that spices open up to us.
The Home Cook
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli--whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century--a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents' Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Indian Instant Pot Cooking
Traditional Indian cuisine comes to your very modern Instant Pot(R).Discover how simple and delicious traditional Indian cuisine can be. The Indian Instant Pot Cookbook offers fast and easy takes on classic Indian dishes-all designed to be cooked in your electric pressure cooker.Whether you're new to Indian food or looking to experiment at home, The Indian Instant Pot Cookbook keeps things simple with limited-ingredient, quick-fix recipes for everything from Basmati Pulao to Chicken Tikka Masala. Learn how to properly use your Instant Pot, stock up essential spices, substitute ingredients, and more.The Indian Instant Pot Cookbook includes: 50 authentic recipes-Bring a wide array of Indian flavors to your table with Marathi Kadhi (tangy yogurt soup), Murgh Makhani (butter chicken), Masala Chai (spiced tea), and more.Indian cuisine made easy-This Instant Pot cookbook shows you how to speed up your cooking with simple recipes that don't sacrifice flavor, plus lists of must-have ingredients and equipment.Expert guidance-Get tips and tricks designed to help you clean, maintain, and get the most out of your electric pressure cooker with this Instant Pot cookbook.Who needs restaurants? Let the Indian Instant Pot Cookbook show you how to start making delicious curries and more at home.
Basics to Brilliance
Australia's bestselling cookbook author returns with a stunning new book, Basics to Brilliance -- and a TV series tie in. Australia's most trusted and best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance.Donna believes that, just like anything you want to be good at, mastering the basics is how you build confidence. So, in this book, she's sharing all her favourite, tried and true recipes - think the perfect tender steak, golden roast chicken, crispy pork belly, her nan's sponge cake, and of course the fudgiest brownies! Each basic recipe is followed by clever variations and simple flavour change-ups, so one recipe becomes many and your repertoire naturally grows. Take Donna's 'no-fail meringue mixture' - once mastered, this basic recipe can be tweaked to be turned into the perfect pavlova; divinely flavoured salted caramel, chocolate, rosewater and pistachio, and raspberry meringues for an elegant afternoon tea; or a silky smooth and tangy lemon meringue pie for a divine dessert for a dinner party.This is your ultimate guide to being brilliant in the kitchen!Basics to Brilliance is a luxurious hardback, featuring beautiful photography and featuring over 200 recipes. This is a book you will want to treasure forever.In 2011, Donna's first television series - fast, fresh, simple - premiered on LifeStyle, garnering her a 2012 Astra award for Best New Female Personality and went on to air in more than 17 countries worldwide. In 2016, Donna is returning to Foxtel with a brand new eight part show, Basics to Brilliance, based on this book, which will go to air in late May and be on repeat rotation as the book goes on sale.
Myers + Chang at Home
From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like this in Boston, in a cool but comfortable restaurant environment. Myers+Chang was born and has turned into one of Boston's most popular restaurants, and will be celebrating its tenth anniversary in 2017, just in time for publication of this long-awaited cookbook. These recipes, all bursting with flavor, are meant to be shared, and anyone can make them at home--try Dan Dan Noodle Salad, Triple Pork Mushu Stir-fry, or Grilled Corn with Spicy Sriracha Butter. This is food people crave and will want to make again and again. Paired with the couple's favorite recipes, the photography perfectly captures the spirit of the restaurant, making this book a keepsake for devoted fans.
Reinventing the Wheel
In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm cheeses have given way to the juggernaut of factory production. In the process, distinctiveness and healthy rural landscapes have been exchanged for higher yields and monoculture. However, Bronwen and Francis Percival find reason for optimism. Around the world--not just in France, but also in the United States, England, and Australia--enterprising cheesemakers are exploring the techniques of their great-grandparents. At the same time, using sophisticated molecular methods, scientists are upending conventional wisdom about the role of microbes in every part of the world. Their research reveals the resilience and complexity of the indigenous microbial communities that contribute to the flavor and safety of cheese. One experiment at a time, these dynamic scientists, cheesemakers, and dairy farmers are reinventing the wheel.
A Square Meal
James Beard Foundation Book Award WinnerFrom the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder.In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature.Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans.At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today.A Square Meal features 25 black-and-white photographs.
Trullo
"This is the book I've been waiting for." --Nigel SlaterA British take on Italian cooking by one of London's brightest chefs. Trullo is about serious cooking, but with a simple, laid-back approach. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo's sister restaurant Padella, this is food that brings people together.
The Camp Dutch Oven Cookbook
Simple, flavorful 5-ingredient Dutch oven meals to savor under the stars Cooking at your campsite doesn't have to mean canned beans and instant noodles. Redefine camp cuisine with a camping-style Dutch oven, a few easy ingredients, and The Camp Dutch Oven Cookbook. This compact cookbook is packed with more than 85 unique 5-ingredient recipes, making it the ideal outdoor companion for surprisingly simple gourmet meals. Whether you're a new or seasoned camper, you'll learn everything you need to know to make fresh, flavorful dishes at your campsite, from food-packing hacks to easy cooking techniques. The recipes only require five or fewer wholesome ingredients (not including staples like salt, pepper, butter, and oil)--nothing processed or hard-to-find. With this one pot cookbook and your Dutch oven, you'll discover how satisfying campsite-cooked meals can be. The Camp Dutch Oven Cookbook features: 86 Hearty 5-ingredient recipes--Dig in to Lemon Buttermilk Biscuits, Green Chile and Corn Chowder, Chicken Braised in Coconut Milk with Basil, Crusty No-Knead French Bread, and much more. Dutch oven guidance--Mastering outdoor cooking is a breeze with guides for purchasing, seasoning, cleaning, and cooking with your camp-style Dutch oven. Outdoor cooking hacks--Discover tips and tricks for creating a "cooking kit," meal planning, pre-prepping ingredients, and staying safe while cooking. Savor great meals in the great outdoors with The Camp Dutch Oven Cookbook.
The Campfire Foodie Cookbook
Make Your Meals the Best Part of Camping!Put away the hot dogs and the sandwich meat. Your next campsite meal will be a culinary delight! Renowned cook, recipe developer, and author Julia Rutland has brought her sensational skills to the great outdoors. The result is a camper-friendly cookbook featuring: More than 100 tasty yet simple recipes for your campsite or cabin Full-color photographs revealing every savory option for campers, families, and foodies Time-saving and make-ahead tips for easy campsite cooking and cleanup! After a bit of prep work at home, you'll create mouthwatering dishes that are sure to please. Choose your favorites, and prepare to be delighted. You'll wish every meal was cooked at a campfire.
The Southern Cast Iron Cookbook
Timeless Southern Favorites, Classic Cast Iron CookingThere is nothing more American than southern cuisine cooked in cast iron. From fried grits and biscuits with gravy to chicken fried steak and gumbo, The Southern Cast Iron Cookbook takes you on a tasteful tour of the south.Never cooked with cast iron? The Southern Cast Iron Cookbook shows you everything you need to know. Discover how simple proper seasoning really is. Get tips for restoring old or heirloom cookware. Learn maintenance tricks that ensure your cast iron will last a lifetime.The Southern Cast Iron Cookbook includes: 100 American Favorites--Learn to cook up beloved southern staples in over 7 chapters--breakfast, bread and biscuits, fixin's, seafood, poultry, meat, and dessert.Recipes for Every Kitchen--This cast iron cookbook keeps it simple with recipes that only call for a small selection of cast iron cookware.Caring for Cast Iron--Keep your cookware in perfect condition with the help of detailed guides on seasoning, maintaining, and restoring cast iron.Bring real southern tastes home with The Southern Cast Iron Cookbook.
Dinner
200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award-winning chef "Everything I want for my dinner--dishes which are familiar but fresh, approachable but exciting."--Yotam Ottolenghi Dinner has the range and authority--and Melissa Clark's trademark warmth--of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. Each recipe in this book is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient--chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it--Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. Melissa Clark's mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.
26 Days
An inspiring journal reveals what happens when a couple takes on a plant-based diet for three months.Claudia Nicole brings you into her home and reveals in this memoir how she and her husband attempt a plant-based diet. Through her compelling personal journey, she shows how learning how to eat healthy can be confusing and challenging, yet rewarding. She shares 45 easy-to-follow recipes throughout this book, and builds an inspiring blueprint for keeping life simple while staying healthy. An advocate of keeping a journal, she provides journaling tips for those following a new diet. 26 Days is also a witty narrative that is not just the author's own story, but also features personal stories and wisdom of others, from Anthony Bourdain, CNN's host of Parts Unknown; Martin Lindstrom, a leading consultant to major corporations on marketing strategies; and Dr. T. Colin Campbell, Ph.D., the scientist behind the documentary, Forks Over Knives and author of The China Study, also a compelling argument for a plant-based diet.
The Homemade Ice Cream Recipe Book
You screamed for classic American ice cream.Chocolate, strawberry, vanilla...these flavors are favorites for a reason. They're classic. The Homemade Ice Cream Recipe Book takes you back to delicious basics with over 60 recipes for unforgettable, all-American ice creams.Never made ice cream before? That's fine--this ice cream recipe book features step-by-step instructions and troubleshooting tips that make it easy to get the most out of your ice cream maker.The Homemade Ice Cream Recipe Book features: 60+ classic flavors--From Vanilla and Birthday Cake to Rocky Road and Pistachio, rediscover the sweet joys of these favorites.Ice cream party essentials--Top things off with recipes for cones, hot fudge sauce, whipped cream, ice cream sandwiches, and more.Master your ice cream maker--This ice cream recipe book has detailed instructions that help you create the perfect ice cream, every time.Turn your kitchen into an old-fashioned ice creamery with The Homemade Ice Cream Recipe Book.
Zoodles Spiralizer Cookbook
"Zoodles Spiralizer Cookbook makes it clear that you don't have to choose between eating healthy and satisfying your cravings."--Caroline Kitchener, contributing writer to The Atlantic Working more vegetables into your diet can be challenging. But with Zoodles Spiralizer Cookbook you can get the health benefits of vegetables with the gratification of your favorite pasta and noodle dishes. Enjoy Fettuccine Alfredo or Chicken and Veggie Chow Mein free of carbs, gluten, refined sugars, and grains with this all-in-one spiralizer cookbook. Perfect for beginners or spiralizing enthusiasts, Zoodles Spiralizer Cookbook offers: 75 fresh, flavorful zoodle recipes for making pastas, soups, noodle dishes, and salads An overview of different spiralizer models so you can select the best one for you Knowledgeable guidance from a nutrition expert on how to prep and use the best vegetables for spiralizing Certified Holistic Health Coach Sonnet Lauberth has been helping others eat healthier with her popular food blog, In Sonnet's Kitchen. With her original recipes in Zoodles Spiralizer Cookbook you'll stop stressing and start spiralizing your way to a new way of thinking about--and eating--your veggies. "I love Zoodles Spiralizer Cookbook! Easy to cook and TASTY recipes. I have tried a couple of them and love them. I am working on getting away from CARBS and with tasty meals like these it is simple to do. I can't even tell I'm not eating flour noodles...and I don't miss them!"--Amazon Customer
Sous Vide at Home
A beginner's guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection--from the creator of Nomiku, the first affordable sous vide machine"Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food."--Hugh Acheson, author of How to Cook Learn how to make the perfect sous vide meal with this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
In Winter’s Kitchen
Beth Dooley arrived in Minnesota from New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother's kitchen, shopping at farm stands and making preserves, she couldn't help but wonder, "Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?"These assumptions quickly faded as she began to explore farmers' markets and the burgeoning co-op scene in the Twin Cities, and eventually discovered a local food movement strong enough to survive the toughest winter. From the husband and wife who run one of the largest organic farms in the region to Native Americans harvesting wild rice, and from award-winning cheesemakers to Hmong immigrant farmers growing the best sweet potatoes in the country, a rich ecosystem of farmers, artisanal producers, and restaurateurs comes richly to life in this fascinating book. In Winter's Kitchen "personalizes the path from farm to fork with heart and skill" (Wall Street Journal), demonstrating that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and--most of all--delicious.
