The Food Processor Family Cookbook
Save time, save money, and keep it simple: Discover how to make healthy, from-scratch meals that make the most of your food processor.Sure, you know how your food processor works. You're just looking for the inspiration--and time--to use it. Food blogger and busy mom Nicki Sizemore shares her time-saving, money-saving tips to prep meals and treats, from melt-in-your-mouth muffins to kid-friendly favorites--all with your food processor.With The Food Processor Family Cookbook, you'll find tons of tasty, under-an-hour food processor recipes that maximize deliciousness--and minimize your time in the kitchen. Let your food processor do the work for you, from chopping to shredding, so you can get to the important part: sharing wholesome, homemade meals with your family.Learn insider tips for using your food processor, with: 120 family-friendly food processor recipes (including gluten-free and vegan options) like Shrimp Tacos With Pumpkin Seed And Spinach Pesto.Helpful dietary labels to guide you toward diet-specific recipes.Time-saving tips and techniques to get the most out of your machine, cut your dinner prep time, and keep your food processor clean.Processor Pro features for at-a-glance highlights of the different blades or discs.Whether you're making party-friendly sides, prepping wholesome family meals, or pure矇ing homemade baby food, The Food Processor Family Cookbook is your essential food processor cookbook for tackling recipes like a processor pro.
The Healthy Spiralizer
From the author of Paleo in 28, your must-have spiralizer cookbook for making ridiculously easy and delicious meals-perfect for any spiralizer. There is one kitchen tool Kenzie Swanhart (aka food blogger Cave Girl in the City) couldn't be without: her spiralizer. It makes eating more vegetables a cinch, and it's just plain fun to use. In Spiralize It!, she shares her passion and proves that you can indulge in your favorite foods by swapping carbs for a variety of veggies, from carrots and sweet potatoes to butternut squash and zucchini. Featuring over 100 imaginative recipes, this comprehensive cookbook appeals to all palates-Paleo, vegetarian, vegan, gluten-free, and anything in between. Get started, with: - Plenty of recipes to satisfy cravings with guilt-free dishes and desserts, like Macaroni & Cheese and Not-Your-Average Carrot Cake - Handy dietary icons plus nutritional information with every recipe - Overviews of popular spiralizer brands to find the right one for you - Spiralizer tips and tailored recipes to suit all spiralizer brands Whether you're feeding picky kids, raw foodists or the Paleo proud, this is the only spiralizer cookbook you'll need.
An Old-fashioned Christmas
With its trademark snow, piney forests, sleigh rides and woodsmoke curling out of village chimneys, New England was practically invented for the Christmas postcard. It's got your Christmas goose and the maple syrup with which to glaze it. It's most of the reason author Ellen Stimson made Vermont her home. Here she shares recipes that have been in her family for generations, mixes up a cocktail or two, and invites readers to make their own traditions.
Healthy Pressure Cooking
Today's most popular diets run the gamut-Paleo, Mediterranean, clean eating, gluten-free-but they all have one thing in common: they're based on cooking fresh, whole foods from scratch. These diets are precisely the reason why the old school pressure cooker is making a new school comeback. The pressure cooker gives the gift of time back to home cooks. They don't call the most popular pressure cooker on the market the Instant Pot for nothing. Focusing squarely on healthy and fast meals, this cookbook offers: o 125 whole-food recipes, from bone broth to caramelized garlic to Indian curry spareribs, and more. o A serious discussion on the truth about healthy cooking o Advice on how to adapt a stovetop pressure cooker recipe for an electric PC o Recipe cooking times will include specifics for both stovetop and electric pressure cookers o Recipe labels indicating suitability for Paleo, vegetarian, vegan, and gluten-free diets o Nutritional information on every recipe o A chapter of one-pot meals for the ultimate in convenience
The Language of Food
Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu?In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange--a sharing of ideas and culture as much as ingredients and flavors--lies just beneath the surface of our daily snacks, soups, and suppers.Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
A Confederacy of Dunces Cookbook
In John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. Whether issuing gibes such as "canned food is a perversion," or taking a break from his literary ambitions with "an occasional cheese dip," this lover of Lucky Dogs, café au lait, and wine cakes navigates 1960s New Orleans focused on gastronomical pursuits.For the novel's millions of fans, Cynthia LeJeune Nobles's "A Confederacy of Dunces" Cookbook offers recipes inspired by the delightfully commonplace and always delicious fare of Ignatius and his cohorts. Through an informative narrative and almost 200 recipes, Nobles explores the intersection of food, history, and culture found in the Pulitzer Prize--winning novel, opening up a new avenue into New Orleans's rich culinary traditions.Dishes inspired by Ignatius's favorites -- macaroons and "toothsome" steak -- as well as recipes based on supporting characters -- Officer Mancuso's Pork and Beans and Dr. Talc's Bloody Marys -- complement a wealth of fascinating detail about the epicurean side of the novel's memorable settings. A guide to the D. H. Holmes Department Store's legendary Chicken Salad, the likely offerings of the fictitious German's Bakery, and an in-depth interview with the general manager of Lucky Dogs round out this delightful cookbook.A lighthearted yet impeccably researched look at the food of the 1960s, "A Confederacy of Dunces" Cookbook reaffirms the singularity and timelessness of both New Orleans cuisine and Toole's comic tour de force.
Wild Eats and Adorable Treats
Wild Eats and Adorable Treats is full of simple, healthy recipes that kids will enjoy because all the meals resemble kids' favorite animals. The dishes run the gamut, from breakfast delights to lunches and snacks to take to school, and of course dinner and desserts to make at home. The best part is that children will have a blast preparing and eating the dishes, shaped like different animals, such as owls, pigs, sheep, and many more. Author Jill Mills, who has three sons of her own, incorporates fun facts about the animals throughout so kids can impress their friends with their new knowledge--in the kitchen and beyond! Lavishly illustrated throughout, this cookbook includes recipes like Porcupine Pretzel Pear Snack, Foxy Fruit Snack, Koala Tree Treats, Gorilla Granola Cups, and more. This is an essential book for any parent struggling to get their kids to eat balanced meals! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
The Food Lab
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?As Serious Eats's culinary nerd-in-residence, J. Kenji L籀pez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Taste of Home With Bonus
Just when you thought the best-selling 4th edition of The Taste of Home Cookbook three-ring binder couldn't get any better, the editors added an additional cookbook to the binder itself! Now, you can enjoy all 1,380 recipes The Taste of Home Cookbook offers PLUS a free copy of Taste of Home Most Requested Recipes that's wrapped right to the binder. Today's family cooks love to submit their most favorite dishes to Taste of Home magazine, and now those popular recipes can be found in one collection--Taste of Home Most Requested Recipes. Best of all, this special collection is free with purchase of The Taste of Home Cookbook: Busy Family Edition. It's like getting two books for the price of one! This outstanding extra has everything a home cook needs...from weeknight dinners to special-occasion menus...each rated the best of the best. Icons highlight dishes that offer extra convenience making the free premium an ideal match for the spiral bound cookbook. The generous trim size (7 x 9-1/4), 144-page count and attractive glossy cover, make the premium a terrific value-added benefit to the purchase of The Taste of Home Cookbook. CHAPTERS Appetizers & Beverages Main Dishes Sides & Salads Soups & Sandwiches Breads, Rolls & Muffins Breakfast & Brunch Desserts RECIPES Grilled Chipotle Shrimp Frosted Cinnamon Rolls Favorite Irish Bread Cheese Sausage Strata Chocolate & Peanut Butter Mousse Cheesecake Peach Cobbler Coffee Cake Breaded Ranch Chicken Scrumptious California Salmon Pizza Pasta Casserole Pork Chops with Honey Balsamic Glaze Four-Cheese Chicken Fettuccine French Dip Bake Potato Cheddar Soup Grilled Prosciutto Asparagus Chewy Good Oatmeal Cookies
Comfort and Joy
Just off the success of Dessert for Two, author Christina Lane is back with a gorgeous full-color cookbook filled with delicious meals for every hour of the day. Her signature friendly voice invites readers to try everything from her Southern Sweet Tea Fried Chicken to a Holiday Ham, perfectly portioned for whomever is sitting around the table. Fancy celebration meals appear along with down-home comfort food, all accompanied by mouth-watering photography. Recipes include: Bruleed Toasty Oats Pimento Grilled Cheese with Fried Pickles Roasted Salmon Sheet Pan Supper Perfect Filet Mignons with Twice-Baked Potatoes Rummy Oatmeal Cookies Comfort and Joy is an essential book for singles, couples, and small families.
Cornbread Nation 1
The first volume in what will be an annual collection, Cornbread Nation gathers the best of recent Southern food writing. In fifty entries - original features and selections previously published in magazines and journals - contributors celebrate the people, places, traditions, and tastes of the American South.In these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, James Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, and Fred Chappell offers a contrarian's view of iced tea. "Collectively," writes John Egerton, these pieces "buttress our conviction that nothing else the South has to offer to the nation and the world - with the possible exception of its music - is more eternally satisfying, heartwarming, reconciling, and memorable than its food." With the publication of Cornbread Nation, we acknowledge with gratitude the abiding centrality of food in the ongoing life of the South.Contributors include: Colman AndrewsJim AuchmuteyRoy Blount Jr.Gene BourgRick BraggFred ChappellLolis Eric ElieDamon Lee FowlerNikki GiovanniJessica HarrisKaren HessJack HittTed & Matthew LeeRonni LundyRobert MorganJames VillasRobb Walsh
Rock Recipes
Rock Recipes 2: More Great Food From My Newfoundland Kitchen ignores the trends and fads to serve up real food perfected in a real home kitchen.With eyewidening main dishes, easy sides, and lip-smacking desserts, Parsons delivers great fare for any occasion. Featuring beautiful and helpful full-colour photos for every recipe and enlightening cooking tips gleaned from years of experience, Rock Recipes 2 makes preparation easy and family mealtime the highlight of every day.
Recipes for Redemption
Recipes for Redemption: A Companion Cookbook for A Cup of Redemption provides the promised French recipes culled from the pages, the times, and the regional influences found in the historical novel A Cup of Redemption. Told through the voices of the three main characters―Marcelle, Sophie and Kate―the recipes are carefully taught in the way these women learned them: at the knees of their mothers or grandmothers. Whether "cuisine pauvre" (peasant cooking), "war food" from WWII, American fare, or simply a family favorite, each recipe is carefully described and footnoted with interesting, often amusing culinary notes. Flavored with witty repartee and slathered with common sense, this cookbook is filled with heart, soul, humor, and delectable delight.
Ontario Garlic
The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable in church and school--kids who smelled of garlic were sent home. Pioneering chefs, farmers and a wave of cultural diversity have brought the zesty allium into the mainstream, making it a gourmand's go-to spice, celebrated at nine festivals across the province. Toronto Garlic Festival founder Peter McClusky serves up garlic's long journey from central Asia to its now-revered place in the hearts and dishes of Ontarians. Growing tips and forty recipes bring Ontario garlic from farm to festival to feast.
America’s Founding Food
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century.Focusing on the traditional foods of the region -- including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum -- the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment.At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
The Tastemakers
Tastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, a癟 berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a "superfood" again? In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.
Dude Food
Andrew Levins has spent years perfecting his recipes for pulled pork, fried chicken and pork ribs, served with a side of his own barbecue sauce or chipotle mayo.Taking the classic bar food that everyone loves and adding a little twist on each recipe, you'll find tips for making the perfect hot dogs, burgers and nachos, plus the best dishes to serve alongside them.For those glorious moments when it's time to indulge, DUDE FOOD is the only cookbook you need to help you prepare all the food and snacks that are perfect for entertaining.
A Southern Gentleman's Kitchen
Today, in addition to being chivalrous, honest, and generous, a Southern gentleman is socially connected, well-traveled, and has an appetite for life. In this part-cookbook and part-guidebook, Matt Moore embraces a fresh perspective on what it means to cook, eat, and live as a true Southern Gentleman in the 21st century. Gorgeous full-color photography graces this culinary update on authentic Southern cuisine. Featured recipes include everything from Seafood Gumbo and Gameday Venison Chili to desserts like Grilled Georgia Peach Crisp and favorite cocktails like The Brown Derby and NOLA Sazerac.
Year of the Cow
This is the story of a man, a cow, and a question: What am I eating? After realizing he knew more about television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner. Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more. Over the course of dozens of nose-to-tail meals, Jared cooks his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected--like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat like the tongue and heart--sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully--and experience a world of culinary adventures along the way.
Medieval Tastes
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing.Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Food52 Genius Recipes
NEW YORK TIMES BESTSELLER - ONE OF THE NEW YORKER'S FIFTEEN ESSENTIAL COOKBOOKS There are good recipes and there are great ones--and then, there are genius recipes. Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They're handed down by luminaries of the food world and become their legacies. And, once we've folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn't yet a single cookbook where you can find Marcella Hazan's Tomato Sauce with Onion and Butter, Jim Lahey's No-Knead Bread, and Nigella Lawson's Dense Chocolate Loaf Cake--plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what's so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones--nearly half of which have never been featured in the column--with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman's fried chicken or Yotam Ottolenghi and Sami Tamimi's hummus, you'll never want to go back to other versions. But there's also a surprising ginger juice you didn't realize you were missing and will want to put on everything--and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you'll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook's go-to resource for smart, memorable cooking--because no one cook could have taught us so much.
The Picnic
Winner, IACP Cookbook Award A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. With variations on everyone's favorite deviled eggs, 99 uses for a Mason jar (think cocktail shaker, firefly catcher, or cookie jar), rules for scoring lawn games, and refreshing drinks to mix up in crowd-friendly batches, let The Picnic take the stress out of your next party and leave only the fun.
The Mystery Writers of America Cookbook
Enjoy over 100 recipes and murderously fun facts from legendary mystery authors like Sue Grafton, Louise Penny, Harlan Coben, and James Patterson! With art deco embellishments and stunning photos, this heirloom cookbook is the perfect gift for book lovers and mystery fans. Whether you're planning a sinister dinner party or whipping up comfort food for a day of writing, you'll find plenty to savor in this cunning collection of recipes from bestselling mystery authors! Discover hard-boiled breakfasts, thrilling entrees, and cozy desserts, including: - Mary Higgins Clark's Celebratory Giants Game Night Chili - Harlan Coben's Myron's Crabmeat Dip - Nelson DeMille's Male Chauvinist Pigs in a Blanket - Lee Child's Coffee, Pot of One - Gillian Flynn's Beef Skillet Fiesta - Sue Grafton's Kinsey Millhone's Famous Peanut Butter and Pickle Sandwich - Charlaine Harris's Very Unsophisticated Supper Dip - James Patterson's Grandma's Killer Chocolate Cake - Louise Penny's Madame Beno簾t's Tourti癡re - Scott Turow's Innocent Frittata Featuring full-color photography and intriguing sidebars on the surprising--and sometimes deadly--links between food and foul play, this is the ultimate cookbook for crime fiction aficionados.
Nutritionism
Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food--an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods--the food quality paradigm--that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.
Sheet Pan Suppers
The one-pot meal reinvented. It's amazingly convenient: Cook complete meals on one sheet pan (sometimes two). Amazingly tasty: Food actually taste better when cooked on a sheet pan, because it uses three techniques--roasting, baking, or broiling--that intensify flavor. And amazingly versatile: Recipes ranging from easy weeknight dinners to special-occasion meals, plus extras like snacks and sides, ten quick brunch dishes, and irresistible, brilliantly creative desserts. Simply amazing. "An ingenious book. It's all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant." --Zoe Fran癟ois, author of Artisan Bread in Five Minutes a Day
The Art of Eating Through the Zombie Apocalypse
Just because the undead's taste buds are atrophying doesn't mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No--it's your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art. The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It's Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
Rapper’s Delight
Rapper's Delight: The Hip Hop Cookbook features thirty recipes inspired by your favourite Hip Hop artists of today and yesteryear. Split into three categories of Starters, Mains and Desserts, the book includes a wide range of delights such as Wu-Tang Clam Chowder, Public Enemiso Soup, Run DM Sea Bass and Busta Key Lime Pie. Each of the recipes is accompanied by a bespoke piece of artwork, created by one of thirty of the best upcoming illustrators. Rapper's Delight celebrates the many humorous parallels between food and Hip Hop, making it a must-have for anyone with a love for cooking, music or illustration, or indeed all three.
Party-Perfect Bites
A mouthwatering collection of recipes for small bites and fingerfood--ideal for serving at parties or any social gathering, large or small. Ideas for fresh light bites for summer entertaining include Smoked Eggplant Pur矇e with Feta Cheese and Pomegranate in Chicory Boats; Ceviche of Seabass with Avocado and Chipotle Dressing; Tuna, Wasabi and Mooli Rice Paper Rolls; and Grilled Peach, Mozzarella and Parma Ham Bites. Warmly spiced Asian-style canapes, ideal for cocktail parties, include Seared Beef Tataki Spoons with Miso Sauce and Scallions; Laksa Marinated Shrimp Skewers; and Squid in Crunchy Coconut with Lime and Chilli Mayo. Ideas for festive gatherings include Stilton with Red Wine Poached Pear on Walnut Toast; Smoked Salmon (Lox), Cream Cheese, Watercress and Beet Rolls; Quail Egg, Hollandaise and Roast Cherry Tomato Tartlets; Glazed Baked Chestnuts Wrapped in Bacon; and Persian Sausage Rolls with Pistachios. For those with a sweet tooth there are Rose and Raspberry Profiteroles, Cocoa Nib and Salted Caramel Brownies, Mini Candy Cane Meringues with Whipped Cream, Berries and Raspberry Coulis and Mini Donut Balls on Coffee Shots
Inventing Baby Food
Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it's during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.
The Ultimate Dehydrator Cookbook
The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.Includes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniquesIndividual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and timesIncludes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathersIncludes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers
Niagara Food
A look at the history and culture of food, wine, and culinary culture in southern Ontario's Niagara region. The Niagara region has a unique culinary history and tradition. From its mild microclimate that supports the cultivation of tender fruits -- peaches, cherries, and more -- to its role as the birthplace of the Canadian wine industry and home to a new generation of trailblazing chefs and restaurateurs, the Niagara region boasts a food and wine heritage that rivals any in North America. Niagara food writer, advocate, and activist Tiffany Mayer provides a thoughtful look at the many elements of Niagara's culinary past and present, including the planting of the first orchards and vineyards, the rise and fall of the local canning industry, the artisans responsible for crafting the region's most beloved food products, and the Greenbelt Act, which protects more than a million acres of the area's most precious agricultural land.
Will It Waffle?
"This book is pure culinary fun!" --Gale Gand, pastry chef, author, restaurateur, and TV personalityCooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the bonus pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in). Why waffle? The Ease! Waffled Bacon and Eggs: First, waffle the bacon--fast, crisp, and no burnt edges--then the eggs, for lacy whites and perfect yolks (thanks, bacon fat).The Melt! Waffled Macaroni and Cheese: Waffled leftover mac 'n' cheese is a decadent grilled cheese sandwich--golden, buttery exterior and soft, cheesy insides. The Dimples! Spaghetti and Waffled Meatballs: That's right--cook meatballs in a waffle iron and create dimples where the sauce can pool. The Cool Factor! Waffled Oatmeal Chocolate Chip Cookies: Break out the waffle iron when it's time for dessert, and make soft, gooey cookies with grid marks. No oven required."Dan Shumski's genius lies in asking not what his waffler can do for him, but what he can stuff into his waffler, and following that question through to all of its delicious conclusions"--J.Kenji Lopez-Alt (The Food Lab and seriouseats.com)
Jam Today Too
We are what we eat. But even more, we are how we eat: how we discover our own desires and those of our loved ones, how we source the foods that fulfill those desires, how we prepare them, how we serve them. All of these seemingly small, daily decisions are the basis of everything we do, showing us who we truly are, what we need to change, what we need to aim for in the future. Food is the story we tell our bodies every day, and how our bodies and souls react to that story is the story of where we are going to go next. Food is important, thinking about it as well as consuming it-important and importantly fun, both at the same time. That's what the Jam Today series is all about-being creative in the kitchen as a step to bringing more creativity to the world around us."Jam Today Too is about cooking in real life, including cooking around destructive floods (two of them), having friends drop by, working with what's there when you're miles from town or the weather turns on you, cooking for a person whose taste is quite different from your own, and all the other ins and outs of eating and cooking while living. It's a book to be savored, not read all at once, though you'll be sorely tempted."-DEBORAH MADISON, author of The New Vegetarian Cooking for Everyone
Cornbread Nation 7
How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It's so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they've spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds. Cornbread Nation 7, edited by Francis Lam, brings together the best Southern food writing from recent years, including well-known food writers such as Sara Roahen and Brett Anderson, a couple of classic writers such as Langston Hughes, and some newcomers. The collection, divided into five sections ("Come In and Stay Awhile," "Provisions and Providers," "Five Ways of Looking at Southern Food," "The South, Stepping Out," and "Southerners Going Home"), tells the stories both of Southerners as they move through the world and of those who ended up in the South. It explores from where and from whom food comes, and it looks at what food means to culture and how it relates to home.
A Year With Six Sisters’ Stuff
"What's for dinner?" Three words every mom dreads. Don't panic! The Six Sisters are here to help you answer that question. The Sisters have gathered together more than 150 of their most popular recipes for entrees, side dishes, and desserts and have combined them into 52 stress-free menus of perfectly prepared three-course meals. Filled with delicious tried-and-true family favorites and oh-so-easy-to-make dishes, A Year with Six Sisters' Stuff features all-new recipes using basic ingredients you probably already have in your kitchen. Each menu is designed to make your dinner plans as easy as possible-and with such wide variety and a photograph accompanying every recipe in the book, you can easily mix and match menus to create a year's worth of dinner ideas. In addition, the Sisters share some of their favorite family dinner traditions and crafts, as well as 52 dinner conversation starters, a list of pantry staples, and, food storage plan for beginners.
Edwardian Cooking
The PBS Masterpiece series Downton Abbey has taken the world by storm. With eighty delicious recipes, The Totally, Absolutely Unofficial Downton Abbey Cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its: - Infinite variety of breads--Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more- Soups--Majestic Potato Soup, Royal Cheddar Cheese Soup, and Stilton Chowder- Side Dishes--Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, and Savory Caraway Cabbage- Entr矇es--Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, and Pork Loaf with Apples- Dessert at the Abbey--Lemon Cr癡me Souffl矇, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, and Downton Abbey Honey Cake With recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Slow Cooking for Two
Big flavor. Small portions. Zero stress.Tired of oversized recipes and endless leftovers? Whether you're cooking for two or just yourself, Slow Cooking for Two makes home-cooked meals easy, affordable, and perfectly sized for your life.This bestselling cookbook features 101 slow cooker recipes designed specifically for 11/2-2-quart machines--no conversions, no waste, no fuss. From hearty stews and casseroles to pastas and indulgent desserts, every recipe delivers big taste with minimal effort.Perfect for couples, singles, and empty nesters, this book brings warmth and simplicity back to everyday cooking. All recipes are one-pot, low-prep, and made with everyday ingredients that fit your pantry and your schedule.What's inside: 101 Small-Batch Recipes: Comforting favorites like Chicken Pot Pie, Short Ribs, and Turtle Brownies.Just the Right Size: Each dish is portioned for two--no math required.One-Pot Convenience: Minimal cleanup, ideal for busy evenings.Smart Cooking Tips: Storage suggestions and grocery guidance for small households.Get the most out of your smaller slow cooker with the hassle-free recipes in Slow Cooking
Dirty Chef
The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet FarmerFrom an often controversial job as one of Australia's most powerful food critics, Matthew Evans stepped, unknowing and untested, off the treadmill. Leaving the urban grit of a terrace house in Sydney's inner west, he ended up on 20 acres in Australia's most southernmost shire; a smallholder farmer in Tasmania with no clue. What is it really like to take the plunge and leave a whole world of familiar people, places, and work behind? How does it feel to have never used a cordless drill, to suddenly plant a garden, to milk a cow, to build sheds and shelters? And what if a TV show is filming the transformation at the same time? This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the ancient, noble art of growing things on the land.
Betty Crocker 20 Best Slow Cooker Dinner Recipes
Have Dinner Ready Before You Walk in the Door!A Photo of Every Recipe You can't beat a slow cooker for ease and convenience - turn it on in the morning and dinner is waiting for you at night. The recipes collected here provide welcome diversity and fresh flavors; try Tuscan Turkey and Beans, German Red Cabbage and Pork Ribs, and Caramelized Onion Beef Stew. Whatever you pick, you'll love having dinner ready right when you want it.
The Marriage of Mushrooms and Garlic
Mushrooms and garlic go together like a horse and carriage, so The Marriage of Mushrooms and Garlic is a perfect title for this superbly illustrated collection of essays and recipes from two of the world's leading experts. What Chester Aaron and Malcolm Clark don't know about garlic and mushrooms respectively likely doesn't matter, anyway. With the help of skilled chefs Suzanne Adams and Pic Sangsana, and filled with the fabulous photographic art of Roger Adams, they have produced a small book worth its weight in delicious information.
Well Fed 2
Well Fed 2: More Paleo Recipes For People Who Love To Eat is the follow-up to the best-selling original Well Fed, and it's packed with even more internationally-inspired recipes, mouth-watering photos, and easy meal ideas. All 200 recipes and Quick Meal ideas in Well Fed 2 are made with zero grains, legumes, soy, sugar, dairy, and alcohol--without sacrificing fun and flavor. The recipes are easy to prepare and were tested extensively so they work every time--and so you don't have to spend all your free time in the kitchen. Includes 200 recipes, variations, and Quick Meal ideas Well Fed 2 includes 110 original recipes, plus 45 of the author's popular "You Know How You Could Do That" variations. You'll also find 44 Quick Meal ideas (no recipe required!) and tips for turning individual dishes into multi-course meals. International cuisine made healthier Paleo can seem restrictive, so a broad array of international recipes have been paleo-ized for delicious flavor without sacrificing good nutrition, including Deconstructed Gyro, Thai Basil Beef, Chinese Five-Spice Pork Ribs, Lemon Lamb Tagine, Tod Mun Chicken Cakes, Belly Dance Beet Salad, Garlic Creamed Spinach, Sesame Cucumber Noodles, and even Banana Pecan Ice Cream. Burgers, Balls & Bangers Inspired by international sausage flavors, these 15 meatball recipes can also be shaped into patties or sausages, then grilled, baked, or pan-fried. Quick Meals Ideas for meals and snacks that don't require a recipe, but add zing to everyday eating for paleo newbies and veterans. More than recipes The book opens with information to help readers manage their relationship with food, including ways to identify emotional appetite versus true hunger, 30 reasons to do a Whole30, tips for socializing while keeping good habits, and a call to action to develop the best version of themselves. AIP Adaptations More than 100 of the recipes and Quick Meal ideas in Well Fed 2 can easily and tastily be modified to comply with the autoimmune protocol of paleo. The book includes detailed instructions for adapting the recipes for people who need to take extra care. Whole30 Approved All of the recipes are approved for use during a Whole30 except the Sweet Potato ''Waffle'' and the Banana Pecan Ice Cream. Well Fed 2 proves that the Paleo diet--too often defined by what you give up--is really about what you gain: good health, a light heart, and memorable meals to share with the people you love.
The Kinfolk Table
Kinfolk magazine--launched to great acclaim and instant buzz in 2011--is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks--artisans, bloggers, chefs, writers, bakers, crafters--has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
Maw Broon’s Afternoon Tea Book
Maw Broon and the Glebe Street Afternoon Tea Ladies bring you the best of their Scottish recipes for fancy cakes and dainty savories. They've also written their very own (idiosyncratic) advice on the etiquette of afternoon tea for their friends and family, at home, and abroad in the Commonwealth and Empire. Miss Gardner, a teacher, and one of the Glebe Street afternoon tea ladies, has written out the recipes, nice and neat, so that everyone can make the traditional recipes and enjoy a good Scottish afternoon tea. But Maw's proven advice and unique observations, in her own vernacular, are also sprinkled throughout this colorful, bright, and entertaining book. You'll be well equipped to present an outstanding spread with near enough 100 braw recipes. These include cheese pastries, savory choux buns, mini quiches, fairy cakes (who needs cupcakes!), millefeuille (whit? that's a vanilla slice if you're a Broon), swiss roll, eclairs, meringues, brandy snaps, gipsy creams, empire biscuits, and many more. In addition there's a selection of recipes to help you make the perfect celebration cake. Cover it in ganache, buttercream, marzipan, fondant, or royal icing take your pick. Extras include illustrations of 12 recipe cards scattered throughout, that include strawberry jam, raspberry jam, apple jelly, tablet, chocolate truffles, and chantilly cream. And there are some vintage "Aunt Kate" recipes (taken from Maw's favorite magazine "The People's Friend") for a nostalgic and homely look. This is the perfect gift, full of Broons humor and delicious Scottish recipes, to enable you to host your own afternoon tea party or just conduct yourself with manners when you're in a posh tearoom. All the main recipes are braw."
Choosing Sides
Choosing Sides includes 130 fabulous recipes for side dishes to complement any entr矇e and complete meals for every occasion. "Here's a cookbook you'll pull from the shelf every time you ask yourself, 'What should I serve with this?' Tara Mataraza Desmond has written an inspired and creative cookbook dedicated entirely to side dishes. Accessorizing the main element of the meal, whether for a weeknight dinner, family get-together, or holiday feast, needs to be artful, nourishing, and practical. Choosing Sides brings excitement to every meal with these innovative and contemporary side dishes."--Diane Morgan, author of Roots: The Definitive Compendium "This is an extraordinary collection, able to turn anyone who can roast a chicken or grill a lamb chop into a top chef. Nobody needs another recipe for meatloaf, but accompany your old standby with the likes of Smoked Gouda Grits and Red Grape and Bacon Salad (easy to throw together while the meatloaf is in the oven), and I guarantee your best friend's other best friends will cringe with jealousy."--Andrew Schloss, author of Art of the Slow Cooker and Cooking Slow: Recipes for Slowing Down and Cooking More "Oh, to be an entr矇e surrounded by Tara Mataraza Desmond's flavorful, colorful, vibrant sides! In Choosing Sides, Tara offers a modern spin on the humble, oft-neglected accompaniment. Her Chorizo Chard; Blood Orange Wild Rice; and Persimmon, Pomegranate, and Pistachio Salad are but three examples for how to turn supporting players into shining culinary stars. Tara can fill my plate any day."--Cheryl Sternman Rule, author of Ripe: A Fresh, Colorful Approach to Fruits and VegetablesChoosing Sides, a cookbook devoted entirely to side dishes, honors the standards and offers fresh ideas for new favorites. It capitalizes on our obsession with accessorizing meals using quality ingredients in inspired, varied, and memorable recipes. Every recipe offers multiple entr矇e suggestions and helps cooks design an entire meal. Instead of tagging bland afterthoughts on your plate at the last minute, you can create exciting combinations. The chapters offer a range of recipes for broad appeal, crossing cuisines, techniques, and complexity. You'll find recipes for breakfast, intimate gatherings, picnics, holidays, and more. Coconut Cilantro Toasted Israeli Couscous, Pumpkin Cozy Rolls, Honey Balsamic Peaches and Burrata, and Sesame Braised Bok Choy are just a few. A helpful chart, organized by main entr矇e, gives you a quick look at what to serve with chicken, beef, fish, and the like. Choosing Sides is a singular source for answering the mealtime question, "What should I serve with this?"
Grand Forks
A legendary 86-year-old food critic brings together a collection of the best down-home, no-nonsense restaurant reviews--from Olive Garden to Red Lobster to Le Bernadin--culled from her fifty year career Once upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes--would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials--beef stroganoff at the Pantry--to the choicest truck stops--the Big Sioux (and its lutefisk lunch special)--to the ambience of the town's first Taco Bell. Her verdict? "A cool pastel oasis on a hot day."No-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers--reminding them to tip well and why--and serves as its own kind of down-home social register, peopled with stories of ex-postal workers turned caf矇 owners and prom queen waitresses. Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, Grand Forks is more than just a loving look at the shifts in American dining in the last years of the twentieth century--it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.
The Kitchen as Laboratory
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic--from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads--the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
Copykat.com's Dining Out at Home Cookbook 2
YOU LOVE RESTAURANT FOOD...WHY NOT MAKE IT AT HOME?Packed with recipes for all your favorite entr矇es, appetizers, soups, salads and desserts from America's most popular restaurants*, this book shows how to re-create mouthwatering dishes in your own kitchen. With over 200 recipes, CopyKat.com's Dining Out at Home 2 makes it easy as pie to cook classic restaurant dishes like: - Boston Market(R) Sweet Potato Casserole- Cracker Barrel Old Country Store(R) Chocolate Pecan Pie- IHOP(R) Bacon Temptation Omelets- Olive Garden(R) Chicken Gnocchi Soup- Starbucks(TM) Eggnog Latte- Cheddar's Casual Caf矇(R) Texas Cheese Fries- Outback Steakhouse(R) Spinach and Artichoke Dip- P.F. Chang's China Bistro(R) Lettuce Wraps- Arby's(R) Grilled Chicken and Pecan Salad SandwichFind the ideal recipe for any occasion with the book's wide range of impress-your-guest dishes, quick-and-easy treats, vegetarian options and kid-friendly choices. You can even modify these original recreations to make them healthier while maintaining the delicious taste. Eating in has never been so fun! *no sponsorship or endorsement by these restaurants
