Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds.

    It is my belief?and the point of this book?that this is the best recipe of all. A crab sandwich by the sea on a June afternoon; a slice of roast goose with apple sauce and roast potatoes on Christmas Day; hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November. These are meals whose success relies not on the expertise of the cook but on the more basic premise that this is the food of the moment--something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection, when the food, the cook and the time of year are at one with each other.? ?Nigel Slater, "The Kitchen Diaries" Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. "The Kitchen Diaries" brings an especially personal ingredient to the mix, letting us glimpse his pantry, tour local farmers? markets with him, and savor even the simplest meals at his table. Recording twelve months in his culinary life, Slater shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and encourages his view of food shopping as an adventure rather than a chore. A rainy day in February calls for a hearty stew; summertime finds him feasting on a lunch as simple as baked tomatoes with grated Parmesan. If an exotic mood strikes him, slow-roasted duck with star anise and ginger is in order. In "The Kitchen Diaries," Nigel interweaves his meditations on how food should be enjoyed and prepared with his delicious recipes. No matter the season, "The Kitchen Diaries" offers a year-round invitation to cook and dine with the world's most irresistible lover of food. BACKCOVER: Praise for Nigel Slater ?His writing could not be more palate-cleansing? his acidic riffs put you in mind of Nick Hornby, Martin Amis and Philip Larkin all at the same time.? ?"The New York Times" ?Nigel is a genius.? ?Jamie Oliver, author of "Jamie's Kitchen, The Naked Chef," and "Happy Days with the Naked Chef" ?unpretentious, delicious? ?Nigella Lawson, author of "How to Be a Domestic Goddess" ?The recipes sound uniformly delicious, rustic and tasty...but they?re also straight forward: easy to follow, easy to cook.? ?Independent on Sunday ?joyous? ?Guardian Weekend ?Slater wants his food, above all, to be uplifting. As a cookbook, "The Kitchen Diaries" succeeds brilliantly.? ?William Leith, "Observer" (London) ?it's a collection of scrumptious recipes, somehow written in such a way as to make your mouth genuinely water.? ?Rebecca Seal, "Observer" (London)

    Today, the average item of food travels over a thousand miles before it lands on our tables. It is a remarkable technological accomplishment, but it has not proven to be healthy for our communities, our land or us. Through stories and simple whole foods recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food--and fairly traded food--and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Commissioned by Mennonite Central Committee, the service and relief organization of the Mennnite and Brethren in Christ churches of Canada and the United States, this is the third book in the World Community Cookbook Series. The other two cookbooks are: More-with-Less and Extending the Table.

    This instant classic belongs on the shelf of every home cook. Publisher's Weekly called it "a foolproof, go-to resource for everyday cooking." The new edition is bound on five rings, shrink-wrapped, and durably packaged.

    Mexican Everyday is written with an understanding of how busy we all are. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for “everyday” food: 1) most need less than 30 minutes’ involvement; 2) they have the fresh, delicious taste of simple, authentic preparations; and 3) they are nutritionally balanced, fully rounded meals—no elaborate side dishes required.Filled with recipes featured on Rick’s Public Television series, Mexico—One Plate at a Time, this book provides dishes you can enjoy with family and friends, day in and day out.

    Proving that cupcakes can do everything a big cake can do, only better, here are 135 dazzling recipes —and you'll never believe they started with a mix.

    Now two of her cherished culinary classics–The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!–have been combined into one delicious volume, available in hardcover for the first time. As a special treat, Paula Deen’s Kitchen Classics includes candid photos from Paula’s recent wedding, as well as scrumptious new dishes from the reception, tasty creations that have never appeared in any of her other books.Here are hundreds of mouthwatering, easy-to-follow recipes. For appetizers, soups, and salads, whip up some Georgia Spiced Pecans, Mini Onion Quiches, She Crab Soup, and Gingersnap Pear Salad. The delectable main courses will be the hit of any family supper, Sunday picnic, or dinner party. Who can resist Beaufort Shrimp Pie, The Lady’s Oven-Roasted Ribs, Ron’s Grilled Peanut Butter Ham, or Hot Savannah Chicken Salad Casserole? Enhance any meal with heavenly side dishes like Crunchy New Potatoes, Collard Greens, and, of course, Fried Green Tomatoes. And what meal is complete without sinful desserts–from Mississippi Mud Cake and Cherry Cream Cheese Pie to Sliced Nut Cookies and Butterscotch Delight? Is your stomach growling yet?Seasoned with Paula’s practical kitchen hints and her friendly, no-nonsense observations, Paula Deen’s Kitchen Classics is the perfect gift for experienced cooks, budding chefs, and anyone who loves comfort food.

    All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.

    No longer! Cupcakes are now the treat of the times, at once simple and chic. 500 Cupcakes is just that: a storehouse of recipes, written in clear instructions and appealingly packaged in bright, modern colors. 500 Cupcakes from front to back provides what bakers of all levels need to produce tempting creations. The introduction provides a comprehensive look at equipment and ingredients, plus a description of the cupcake-making process, from getting started to storing and transporting the yummy results The collection of recipes span from classic flavors and shapes to new favorites for every style and taste?including recipes for alternate diets. Each recipe is written in clear language (great for the novice baker), and every one features three variations on the basic recipe (great for the experienced baker seeking new flavors).

    To make the final cut for The Best of Cooking Light, each recipe had to meet one or more of the following criteria: • Earned a high rating in the Cooking Light Test Kitchens • Has a surprising and satisfying “no-way-this-can-be-light” flavor • Named a “reader favorite recipe” based on calls, letters, e-mails, and comments on cookinglight.com • Voted “most popular” among the Cooking Light Foods staff—these are the recipes they cook for their families and friends You’re guaranteed success with every recipe! Each recipe has been tested at least twice, often three or four times, in the Cooking Light Test Kitchens to ensure that not only are they supremely healthy, tasty, and easy to prepare, but that they also have the all-important “yum factor.”  “Our Test Kitchens’ staff does the hard work every day so the rest of us can take Cooking Light accuracy for granted.” Mary Kay Culpepper Editor, Cooking Light  Over 250 color photographs make this all-star collection come alive. A virtual feast for the eyes, this book is as beautiful to read and display, as it is practical to use. Look for serving suggestions and artful food presentations throughout to show you how to turn an ordinary dish into an extraordinary meal. This healthy cookbook is for all cooks and for all occasions. While some recipes take very little time, others require a bit more commitment. Eitherway, you’ll have your choice of great food that adjusts to your schedule, your grocery list, and your mood. Plus, • Step-by-step instructions and complete nutritional analysis with each recipe • Preparation and make-ahead tips • Menu suggestions• Ingredient substitutions and purchasing information Whatever your definition of “best” is, there are recipes here for you. Just step into your kitchen and make them your own.

    A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more. This essential addition to every cook s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better. Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart s Baking Handbook will be reached for again and again, no matter the season or occasion. Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure. Martha Stewart"

    It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

    Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.”And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains:§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for§A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.

    Inside you'll find:More than 120 of the best restaurant-quality recipes that can easily be prepared in home kitchens.All the characteristics you've come to expect from Food Network—great recipes, reliable cooking tips, and easy-to-understand instructions.Behind-the-scenes back-kitchen chitchat with some of the world’s hottest chefs.Q&A sessions with each chef about his or her passion for food, favorite ingredients and secret vices.Exclusive photos of the all-star chefs taping shows on-stage at Food Network studios put readers in the kitchen with their favorite television personalities.Numerous how-to photos and detailed text guarantee recipe success every time

    Over 250 recipes show you the way with mouth-watering photography, simple-to-follow directions, can't miss techniques, and even substitution cheats. Flag your favorites-and there'll be plenty-with the handy enclosed Post-It notes. And yes, once they've sampled the savory results of your newfound grill skills, friends and family will be begging for your secrets. Just nod and say, 'It's all in the technique.'

    Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

    An essential ingredient for every kitchen.

    Wanna make your mouth water and your hips happy? Try family-pleasing recipes like Lord of the Wings, Darth Tater, and Salmon Cowell!EatLip-smackin', three-cheese lasagna! Mouthwatering, juicy beef burgers! Tanatalizing Thai chicken pizza! Sinfully delicious double-chocolate cheesecake! Who says healthy eating has to be tasteless, unappealing, and boring? No weigh! With Eat, Shrink & Be Merry!, you'll enjoy 150 delectable, super-satisfying recipes for all of your favorite foods - without all the fat!ShrinkForget the fads to lose the flab! Our common-sense strategies and bite sized chunks of valuable, up-to-date nutritional advice will debunk the myths, clear up misconceptions, and get you on the right track to a healthier lifestyle. With Eat, Shrink & Be Merry!, you'll learn how to eat instead of diet!Be MerryLaugh your way to good health with over 200 zany cartoons, loads of super-corny jokes and puns, heaps of interesting and entertaining food lore, and oodles of food tips and trivia. With Eat, Shrink & Be Merry!, you'll fight fat and have fun doing it.

    In her new cookbook, Paula Deen & Friends: Living It Up, Southern Style, Paula Deen—author, restaurateur, and Food Network star—turns to her friends to share their stories, ideas for entertaining Southern style, and, most important, more than 150 of the prized recipes they serve to their family and friends. With the trademark Southern charm that has made her beloved by fans everywhere, Paula's new book features delicious, down-home entertaining menus, with recipes that are guaranteed to be instant crowd-pleasers. Whether you're planning an intimate family dinner, hosting an elegant cocktail party, or feeding a hungry crowd for lunch, these mouthwatering meals are the perfect way to share any occasion with good friends—and have fun doing it! From a tailgate picnic to a bridge supper, a christening to a camping trip, and a family dinner to an ice cream social, there are recipes to delight any gathering. Throw a down-home Birthday Bash with Beer-in-the-Rear Chicken, Bacon-Wrapped Grilled Corn on the Cob, and Buttermilk Pound Cake with Strawberries and Whipped Cream. Or host a casual Cookie Swap with friends and watch those Peanut Butter Brownie Cupcakes and Rolled Oatmeal Cookies disappear! An outdoor lunch wouldn't be complete without real Southern Fried Chicken and Buttermilk Corn Bread. And comfort foods like Quick Crab Stew, Shrimp and Wild Rice Casserole, and Black Bottom Pie are soul-satisfying dishes that warm the heart and soothe the spirit. There are also recipes for refreshing cocktails and beverages, from the Southern traditional favorites, like Plantation Iced Tea and Mint Juleps, to Lemonade and Hot Cranberry Cider. Entertaining Southern style is about much more than the food; it's about spending time with the people you care about. Paula and her friends are the experts when it comes to creating delightful meals that are easy to prepare, so you, too, can relax and enjoy the fun with your guests. Each chapter is filled with helpful tips and time-saving techniques, as well as the memorable cooking stories that inspired Paula and her friends to create these recipes. You'll be inspired to share memorable meals and occasions with family and friends, as Paula Deen & Friends invites you to live it up, Southern style.

    More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height.In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake.Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

    The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills. And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid. Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You’ll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs. The Cook’s Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey. Whether you’re a novice outdoor cook or aspiring grill-master, this encyclopedic examination of one of America’s favorite pastimes will be your guide to foolproof grilling and barbecuing.

    The complete 12th edition New Cook Book with all the goodness and reliability thatas made the Red Plaid a trusted kitchen resource for millions of families.Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.Hundreds of hints and tips.Easy-to-read cooking charts.Complete nutrition and exchange information for every recipe.Plus all the best-loved recipes found in the Red Plaid version.All new remarkable 64-page pink section that includes: Healthful dietary and lifestyle suggestions.More than 60 delicious recipes containing wholesome super foods associated with a reduced risk of cancer.Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation.

    These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.We crave simple food. We want cooking at home to be a small pleasure—relaxed enough that we can enjoy the process as well as the results. When we mentioned to friends that we were thinking of doing a book of recipes for simple suppers, inevitably they exclaimed, “That’s the one I need” or “Write that book for me.” The idea of simple suppers strikes a chord within us all. We hope this cookbook will help make suppertime a welcome, peaceful time of your day. —from the Introduction

    Here, at last, is her first cookbook, with all the recipes from her acclaimed show--and most can be made in under thirty minutes! In Daisy Martinez's kitchen, salsa music is always playing. Laughter fills the air, along with delicious aromas of the amazing meal to come. Friends, neighbors, and family members are ever-present, sneaking tastes from every pot. And in the center of it all, Daisy is laughing, singing, tasting, and appreciating everything that her kitchen--and life!--has to offer. Does this sound like your kitchen? If not, don't despair. In this book and on her acclaimed national public television series, Daisy Cooks!, Daisy teaches you how to bring excitement back to the table with Latin-inspired food that your friends and family will love! Some of these recipes will remind you of meals you've enjoyed in restaurants. Some are great variations on dishes you already cook. Some are totally new. All of them will rock your world. Daisy's flavorful, satisfying interpretation of the best dishes from Puerto Rico, Mexico, Spain, Cuba, the Dominican Republic, and Central and South America all taste like the results of a day in the kitchen--but in reality, most take only thirty minutes to prepare. Here, you'll find the techniques that Daisy learned at the French Culinary Institute, along with her mother's and grandmother's time-tested tricks! This winning combination results in dishes that range from elegant Chicken Braised with Figs to soul-satisfying Cuban Black Bean Soup to to-die-for homemade Dulce de Leche. And then, of course, there are Daisy's "Top Ten Hits"--the recipes that, once you try them, are guaranteed to change the way you cook forever. In this first chapter, Daisy shows how simple flavor boosters, in addition to a few easy techniques, can make every meal mouthwateringly special. In Daisy's words, "If you can season, cook, and dress pork chops and serve them alongside fragrant yellow rice in less than thirty minutes, I can't imagine why you'd eat anything from a cardboard carton!" With ingredients that are found in almost every supermarket, equipment that every kitchen contains, and a little bit of adventurousness on your part, the recipes in this book will transform your mealtimes for good. So jump right in--it's time to get Daisy-fied!

    Flavorful. Unpretentious. Food this good doesn't need much of an introduction, and the inspired, down-home fare served at Foster's Market speaks for itself . . . and keeps the locals coming back day after day.In Fresh Every Day, Sara Foster continues the tradition of soulful, seasonally inspired cooking, with more than two hundred of the New Southern recipes made famous at her eponymous markets. She adapts the skills and secrets of a successful professional kitchen for dishes and flavors that speak to the way we really cook at home, from slow-cooked stews and roasted chicken to burgers and salad meals born of leftovers. No elaborate techniques or esoteric ingredients here--just good home cooking elevated to company fare. Cornbread Panzanella with Avocado. Pan-Roasted Halibut with Cherry Tomatoes and Butternut Squash. Fall Off the Bone Baby Back Ribs. Molasses Sweet Potato Pie. "Take these recipes," Sara invites, "take everything you know and feel about food, and have fun cooking."A cookbook for all seasons bursting with recipes easy enough for any day of the week, Fresh Every Day brings new meaning to comfort food.

    Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.

    From the authors of the best-selling TEENS COOK, TEENS COOK DESSERT is a sugar-coated follow up guide focusing on the foods that young adults are always happy to gobble up—cookies, cakes, pies, puddings, and more. Featuring over 75 mouth-watering recipes with clear, easy-to-follow directions and 120 brilliantly colored photos, this cookbook gives some sweet tips for improving kitchen safety, understanding culinary math, and using disaster-proof shortcuts in the recipes.  The only full-color dessert cookbook written by and for teenagers, TEENS COOK DESSERT offers foolproof guidance for teens to bake their way to kitchen independence.

    In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria.The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here.Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions.Now you can bring the abundance and flavors of The Arab Table to your table.

    In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. The Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.

    In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

    America's Test Kitchen isn't about fancy restaurant cooking. It's about home cooking and the techniques and details that separate failed recipes from successful ones. With this companion to our 2006 season, we walk you step-by-step through every recipe prepared on our show (and we also give you all the valuable ingredient and equipment ratings from the show.) Home cooking has never been this foolproof (or fun).

    It’s also a favorite of pâtissiers and dessert chefs. Michael Roux--for many years a chef at the top of his profession and a global traveler with a passion for different cuisines--is the ideal author to take a new look at one of the oldest foods of all.Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

    A time to experiment with new cooking ideas and taste the yummy results together. Kids love to cook, and even the pickiest eaters will savor foods they prepare themselves. The recipes in this book are for real food, not silly novelties. They're simple enough to give a child confidence in his/her ability to turn out great tasting, appetizing meals, and interesting enough to engage the parental chief chef. Kid-friendly in every way, easy-to-follow instructions and helpful tips teach your child to use the techniques known by every good cook. Each recipe comes with an equipment list and an ingredient list, so everything can be assembled ahead of time. And a photo of every scrumptious dish inspires your youngster to scale the heights of kid cookery!

    Diana Henry invites you to join her at the stove and cook for family and friends with this irresistible collection of recipes gathered from places where the cold winds blow. Based on five years of travel to such chilly climates as New England, Quebec, Russian, Eastern Europe and Scandinavia, Henry offers up nearly 100 recipes for soul-warming, cold-weather cooking. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and maple everything from the sugar houses of Vermont. Illustrated with stunning photography by Jason Lowe that captures the dishes, ingredients and spectacular beauty of the cold seasons, Henry's recipes are the antidote to the winter blues.

    Now, in Tate's Bake Shop Cookbook, she shares 100 new recipes.Some of the recipes you’ll want to make again and again include:--Blueberry muffins--Ginger scones--Sour cream pound cake --Zvi’s cinnamon swirl bread--Old-fashioned soft sugar cookies--Double peanut chocolate cookies--Beach brownies--Peach pie--Apple cranberry crisp--Carrot cake--Chocolate chip cakeThere’s even a section with recipes for energy bars, granola, and other healthy treats that Kathleen—an avid outdoorswoman—developed for biking and hiking trips.Every one of Kathleen's recipes is easy to make at home, built from scratch and refined through kitchen testing and taste-testing from Tate's customers. Perfect for beginners and equally appealing to experienced bakers for a time-tested taste of home, Tate's Bake Shop Cookbook is a delectable addition to the cookbook bookshelf.

    BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of:Dr. BBQs Big-Time Competition BrisketDirty Dick's Cajun Ribeye RoastMeat Loaf for Lisa MarieKansas City--Style Pork ButtBackyard Championship RibsChicago-Style Rib TipsCured and Pecan-Smoked King SalmonDr. BBQ's Sweet and Spicy Pork LoinParadise Ridge Stuffed LobsterSherry Butter TurkeyPork Chops RancherosIn a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.

    In Jamie’s Italy, he travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure that Italy’s influence reaches us all. Italy has inspired Jamie Oliver throughout his career. His ambition has always been to travel across the country on a quest to capture the very essence of Italian cooking -- and to produce the best and simplest Italian cookbook for everybody anywhere to enjoy. Jamie’s Italy is the result of that journey -- and it’s a land of plenty. As well as providing more than 120 brand-new recipes for everything from risotto to roasts and spaghetti to stews, structured as traditional trattoria menus, Jamie takes you all over Italy to cook with and learn from the real masters of Italian cuisine: the locals. Far from the standard "lemons and olives" version of Italian cooking, Jamie’s Italy is a cookbook by the people for the people. From Sicily to Tuscany, it’s about the local fishermen, family bakers, and, of course, the "Mamas," sharing their recipes and the tips that have gone into their cooking for generations. But it’s not only mouthwatering food that Jamie brings back home: it’s also the spirit that makes cooking and eating absolutely central to family life, whichever part of Italy you’re in. Bursting with the warmth and hospitality of real family life, this is both a superbly accessible cookbook and a unique travelogue and diary, in which you’ll find the authentic flavor of Italy and the people who live there. If you love quality food prepared with genuine passion -- you’ll never want to leave Jamie’s Italy.

    From appetizers and drinks to desserts and the traditional after-dinner coffee, the home cook can now prepare dishes from Mexico's diverse regional cuisines. Full-color photographs illustrate special dishes and capture the romantic hacienda-style decor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists.

    By teaching new skills such as dehydrating, Vita-Mix blending, and a nuanced understanding of spices, this book will explore a whole new outlook on dining that transfers beautifully and easily from their acclaimed kitchen to yours. They also address the positives of eating raw food, and how you can benefit from them even if you don’t plan to keep strictly to raw food, and they take us to meet some of the zany characters from the raw food universe. A more practical version of Raw, with the sexier feeling of Marco Pierre White’s White Heat, Raw Food Real World is destined to become a top-shelf cookbook classic for lovers of colorful, flavorful, inventive, and healthy food.

    The Southern Living Christmas Cookbook does not disappoint, with versatile menus, 200 recipes, and over 175 photos that are all anyone will need for a perfect holiday season around the family table. A menu section packed with photos of tablescapes and decorating ideas leads the book and inspires the reader. This versatilve cookbook includes dozens of everyday recipes that everyone will love-from make-ahead appetizers, to cookies for Santa, to gifts from the kitchen, this book has everything needed to make the season special.

    SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time.Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.

    In her new cookbook, Pam Anderson shares nearly 200 perfectly convenient dishes, including* Lacy Cheddar Crisps -- An irresistible one-ingredient hors d'oeuvre, ready in 10 minutes.* Oven-Barbecued Pork -- Slow-cooked for 10 to 12 hours. You literally make this one in your sleep.* Creamy Baked Macaroni and Cheese -- When kids are coming, why not serve the best version of their favorite?* Shish Kebabs -- Satisfy every guest, from vegetarians to carnivores, in the same meal. Six exciting flavoring pastes offer all the variety you need.* Easy Baked Risotto -- Elegant and effortless, with many sumptuous variations, including seafood and vegetarian. You socialize while it cooks. * Orange-Glazed Asparagus -- One of the most versatile side dishes imaginable. Ready in 8 relaxed minutes.* Molten Chocolate Cakes -- 15 minutes to oozy decadence.Every recipe comes with helpful suggestions on what to serve with the dish, how to vary it, how to take shortcuts, and how to make it ahead.

    Artisan Baking puts that bread within reach of every home baker; even the beginner now deftly will be able to turn out sourdoughs, pizzas, corn breads, and baguettes that are truly out of this world. Step-by-step instructions explain the best professional methods, and mail-order sources for ingredients and equipment simplify the baking experience. This is a book to bake from, to learn from, to read from for the sheer pleasure of encountering the generosity of spirit of the country’s finest bakers as they share their abundant expertise. First published five years ago to glowing praise and awards, Artisan Baking is “a rare combination of clear writing, meticulous recipes, and abundant expertise” (Fine Cooking) and the cookbook that “those who live for and on bread have been waiting for” (The New York Times). It was picked by the editor of Cookbook Digest as the one book she would choose if she could have only one bread-baking book in her life. Reprinted twice in hardcover, Artisan Baking is now, at last, in an affordable paperback format with a new, easier-to-handle trim size.

    Your family is sure to enjoy the large variety of breads and muffins, souffles and omelets, hot and cold sandwiches, a Sunday dinner such as Stuffed Beef Tenderloin, Chicken and Dumplings, and Crumb-Topped Salmon, or one of many mouthwatering desserts. Cooks will find the hundreds of recipes and step-by-step illustrated directions to be invaluable tools--day after day, year after year.

    A mixture of traditional classics and exciting new ideas, there is something for every taste, diet and occasion, from hearty one-pot meals to elegant entertaining.The book opens with an essential guide to soup ingredients, flavorings, techniques and equipment. This is followed by instructions for making your own basic stocks, thickening soups and making creative garnishes.The recipe section has easy-to-follow step by-step instructions and photographs, with a glorious picture of each finished dish. The soups are divided into chapters according to their style and ingredients: chilled, light and refreshing, hot and spicy, creamy vegetable, chunky vegetable, winter warming, legume, pasta, noodle, tofu, chicken and duck, meat, fish, shellfish, egg and cheese, traditional country soups, one-pot meals and soups for entertaining.Great soup recipes from around the world include Avgolemono and Bouillabaise from the Mediterranean, Irish Brotchan Foltchep and Scotch Broth from the British Isles, Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup, chilled Spanish Gazpacho and fiery Malaysian Laksa Lemak.Consultant Editor Anne Sheasby spent several years working as a professional home economist within the food industry in a variety of roles before embarking on a successful freelance career in 1991 as a food writer and home economist. Anne is the author of many published cookbooks, covering a wide variety of subjects. She has also written for national magazines and regularly works with leading companies within the food industry. Anne is a member of the prestigious Guild of Food Writers and the Institute of Consumer Sciences.

    Over 100 recipes designed to destroy the government, complete with musical notes to accompany the chef. A sure-fire winner for every revolutionary palate

    there's nothing more satisfying than chocolate! Our latest best-of book combines tried & true recipes like caramel fudge cake and chilly chocolate malts with new classics like chocolate quesadillas and black forest cupcakes. You'll get over 60 of our favorites along with cocoa-inspired tips and quotes. A sweet gift for chocoholics ...get one to keep for yourself too! Spiral-bound softcover, 128 pages. (4-1/4" x 5-1/2")

    Moist and luxurious. Seductively rich.For award-winning author Lisa Yockelson, chocolate has long been an obsession, a craving, a calling. Now she fulfills the calling in ChocolateChocolate, a dream cookbook that blends how-to information and more than 200 sublime recipes with a delicious collection of chocolate essays and reminiscences.ChocolateChocolate reveals baking with chocolate as a sweet and simple art, one that is both rewarding and accessible. The book's unique "baking diary" format arranges chapters by theme, reflecting Yockelson's fresh and personal approach to baking. From comforting Brownie Style favorites to dashing Double Chocolate and Mudslide confections, temptation beckons from every page.The book can be used in several ways - to find a recipe for a sweet that's just packed with chocolate, to learn how chocolate behaves in the baking process, to gather information on the various types and uses of chocolate, and, of course, to simply rejoice in what surely must be the most luxurious of all flavors.Complemented by 155 stunning color photographs that artfully express her specialties in all their chocolate glory, here is a timeless reference all home bakers will return to again and again as a source of instruction, inspiration...and sheer indulgence.

    Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking. "Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."--Sejung Kim, Media/PR Manager, Korean Cultural Center "Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."--Barbara Hansen, and James Beard Award-winning author

    The reason is quite simple -they allow us to indulge in an old-fashioned favorite treat. Julie Hasson, baker extraordinaire, brings her expertise to the 125 Best Cupcake Recipes. These are the cupcakes of our mothers and grandmothers, but with a modern twist. Easy-to-execute, these recipes are guaranteed to fill your home with tantalizing baking smells and sweet satisfaction.Recipes include:Raspberry Vanilla Cupcakes Carrot Zucchini Cupcakes Flourless Chocolate Cupcakes Malted Espresso Cakes with Malted Milk Icing Peanut Butter Cupcakes. Also included are dozens of icing recipes, from Chocolate Fudge Frosting to Buttercream and White Chocolate Glaze. Invaluable baking tips and techniques will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family.

    Essential Mormon Celebrations contains recipes for traditional holiday meals with sections like "The Night Before Christmas", "Easter Dinner", and "New Year's Brunch". This volume also includes recipes and ideas for the nontraditional parties and celebrations that are so much a part of our culture: tailgate picnics, wedding and baby showers, homecomings, Pioneer Day commemorations, family reunions, and much, much more. More than 200 recipes are divided by seasons and events in this second volume of irresistible Mormon comfort food.

    Containing more than 500 recipes in every imaginable category, The Blue Willow Inn Bible of Southern Cooking is a staple in kitchens of everyone who appreciates classic Southern cooking.

    Every recipe has been adapted for home use.This cookbook also includes special sections on Indian cookery, ideas for planning large parties for family and friends, a list of foods and equipment for a well-stocked vegetarian kitchen, and a chapter of nutritious and tasty kid-pleasing recipes.

    For example, Moroccan Charmoula (a cilantro-based pesto that's served with fish) and Mango Kuchela (a spicy East Indian relish), South African Cape Curry Powder, Crab-Boil Spice Mix, Mole Poblano, and Creamy Horseradish Sauce, Cracked Black Pepper Sugar Almonds, Gravlax with Creamy Mustard Sauce, Ginger Curry Pumpkin Bisque, Grilled Corn.

    Rose holds a passionate philosophy that, “life is improved by great food and great food can be achieved by everyone.” Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose’s guidance and recipes, perfection and pleasure are easily attainable.This book includes recipes for over 100 of Rose Bakery’s most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.

    Now imagine that each yummy treat began with a convenient box of cake mix. That's right: cake mix is the secret to baking the tastiest, simplest, and most irresistible cookies imaginable.Cake Mix Cookies is filled with more than 175 drop, shaped, filled, and bar cookie recipes, including:- Blue Ribbon Chocolate Chip Cookies - Butterscotch Blondies - Nutty Coffee Toffee Biscotti - Classic French Madeleines - Viennese Almond Teacakes - Blackberry-Lemon Buttermilk Bars - ...and show-stopping frostings and finishes!With this book and a regular 18.25 ounce box of cake mix, you'll have the perfect recipe for moist, decadent and delicious cookies anytime-so good that no one will believe they're not from scratch!

    Nothing could be easier than baking a cake using a cake mix. And with helpful hints, decorating tips and easy-to-follow recipes in The Cake Mix Bible, you can create so much more than just an ordinary cake.

    This is that book. Tamasin's clear, concise and no fuss instructions lead the novice cook through those first, experimental recipes, giving confidence to progress to more sophisticated dishes. The student or cook on a budget will find a repertoire of economical recipes, and the experienced cook will find inspiration in the comprehensive classics and new favourites chapters. There is an entire chapter on Christmas with a timetable for Christmas day plus 35 recipes that will inspire you between Christmas and New Year.

    From large, lumpy tomatoes bursting with taste, to sun-ripened melons, to goat cheese rolled in fresh herbs, and to locally produced organic honey, this is food as nature intended.

    In every recipe-gathered from cultures around the world in which good eating is a way of life-Simonds gives us dishes that are both irresistible and have a positive effect on one's well-being. For example:-Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter.-Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes.-Basil has long been used as a healing salve and in teas. So who wouldn't feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil?-Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken.-Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets.-And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler.To help us understand what part these health-restoring foods can play in our lives, Simonds peppers Spices of Life with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more.With its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.

    In addition, Susie reveals the secrets of successful hostesses. From an outdoor picnic to a formal anniversary dinner, Susie knows how to make your guests feel at home. Kosher By Design Entertains features: Over 250 brand new recipes and 200 stunning color photographs Triple-tested recipes ensure accuracy, ease of preparation and elegant presentation Nine different party formats Tips on creating the perfect ambience Special Passover index Resource and Buying Guide

    Delicious quick and easy vegan food for your family and friends, against a Kundalini Yoga backdrop Preparing food that it is charged with yogic energy - tempting the palate and satisfying the soul Cooking and feasting that incorporates chakra healing and holistic re-energising Cooking intuitively without the use of measuring utensils - where ingredients are added by handfuls and pinches Fascinating background reading about the lifestyles, food and cleansing diets of the yogi Kundalini yoga postures and movements to help cleanse your body and release energy blockages included.

    This book contains the collected wisdom of 30 years in the kitchen at Garland's Lodge, always the heart of this special place in Oak Creek Canyon. Built as a homestead in 1908, the Lodge became the home of the Garland family in 1972. Carrying on the tradition of their predecessors, the Garlands have hosted guests here ever since, sharing with them the joys of creekside living and memorable meals in their rustic dining room. Loyal guests return season after season, eagerly anticipating the culinary delights that await.....over 275 of our guests' favorites, accompanied by truly stunning photography.

    This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London's most celebrated chefs and restaurants.

    Saulsbury works magic with the familiar box of brownie mix to transform the traditional recipe into dozens of tasty treats!All 175-plus recipes begin with a standard box of brownie mix, and are streamlined for easy, everyday baking so you can get creative with mocha butter cream, snicker supreme, or even mint julep ganache!And that's but the tip of the chocolate iceberg. While brownie mix can be used to create all manner of mouthwatering concoctions, it can also be transformed into countless other very easy, very chocolatey desserts including: Biscotti Soufflé cakes Madeleines, Cheesecakes Nostalgic drop cookies Ice cream treats! Gooey, layered bar cookies And so much more!For the accomplished baker as well as the novice, Brownie Mix Bliss takes the chocolate dessert to a new level, of well, bliss! PRAISE FOR BROWNIE MIX BLISS: "The only hard task regarding this collection will be choosing which recipe to make first."—The Milwaukee Journal-Sentinel"...a springboard for better brownies...great way to introduce youngsters or teens to the joys of baking."—Dallas Morning News"Making brownies is easy...To smother Mom with chocolate, you can make simple, yet over-the-top Chocolate-Chip Cookie Bull's-Eye Brownies."— St. Louis Post-Dispatch "Camilla Saulsbury opens up a world of confectionary possibilities, giving chocolate lovers almost 200 reasons to indulge."—Baltimore Sun"...her book appeals to the accomplished baker and the student who has never wielded a wooden spoon."—The Houston Chronicle

    He describes the basic techniques needed to create traditional French food and demonstrates 40 simple-to-follow versions of the most well-known French dishes. With step-by-step instructions and colour photographs to accompany every stage from start to finish, all 40 recipes are quick and easy to prepare and use readily available ingredients. All Raymond's recipes are simple, rustic and completely delicious, and whether you choose quick and easy Oeufs en Cocotte or Moules Marinières, for a more elaborate meal, his foolproof instructions guarantee excellent results every time.

    Modernized and improved over the years, today's full-color edition, with beautiful photographs of each recipe, contains nearly 300 recipes. Some, such as Berry Muffins, Coconut Macaroons, Linzer Torte, and Jelly Doughnuts, may be familiar, while others, such as German Lemon Cake, Almond Meringues, Truffle Tarts, and Toffee Crunch Torte, are deliciously unique. Gluten-free, egg-free, and sugar-free recipes ensure that this book is accessible to all dessert lovers. Beginners and experts will be reminded that baking is both easy and enjoyable when they read the practical advice and step-by-step instructions in each section. Swedish Cakes and Cookies is an essential resource for any home baker, and for anyone who loves to meet with friends for coffee and cake.

    But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry.

    Packed with simple and delicious meals, this cookbook offers kitchen insight and a culinary adventure on every page. Chef Michael Smith has cooked professionally for more than 20 years. In Chef at Home, the companion cookbook to his hit Food Network series, Smith emphasizes simple, stress-free cooking. In his house, every meal is an opportunity to have fun and experiment with flavors. Aspiring home cooks will learn from Smith's professional cooking secrets. Experienced home cooks will appreciate his open, creative approach. Everyone will love the book's simple, healthy flavors and the tips on personalizing each dish. Recipes include: Country Inn Pancakes Maritime Clam Chowder Rosemary Vanilla Chicken Mac and Cheese with Lobster. This book is meant to be ripped, oil-stained, accidentally burnt, and deliberately written on. It works best in the kitchen -- not on the coffee table.

    It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.

    This entertaining guide from Diane Phillips, the Diva of Do-Ahead, with help you get out of the kitchen and into your own party. She presents nearly 500 recipes that can all be made ahead of time--some days and even weeks--that taste delicious, and are designed to be served buffet style. Handy icons show which recipes are just right for a backyard barbecue, an elegant cocktail party, or an all-night blow-out bash. Dozens of menu suggestions, templates for figuring out the menu range and quantities, easy decorating tips, and guidelines for stocking a bar complete this essential guide to entertaining.

    

    A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.

    70+ photos.

    In this volume from our Foods of the World series, you'll sample the culinary delights of New Orleans with the insight of a true local as you explore the city's fabled markets, cafes, bars and restaurants. More than 45 recipes, all accompanied by evocative color photography, highlight the enticing flavors of the Big Easy's many colorful neighborhoods. You'll learn the secrets to preparing authentic gumbo, jambalaya, beignets and much more. Dozens of stories bring the recipes to life, offering an unforgettable look at the city's trademark dishes and the intriguing locales in which you'll find them. Also included are informative "best of" features, maps and a glossary. Hardcover, 192 pages.

    Stretching from neighboring Iran throughout the Mediterranean to North Africa, the roots of Greg's culinary history are here in the land of his forbears, and together with writing partner Lucy Malouf, he embarks on a month-long culinary journey. The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavor yet not too complicated to make at home. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey are teamed with evocative images and Greg's own unique take on history. The rich and exciting cuisine from Lebanon and Syria captures the spirit of the modern and the ancient, the characters, dishes, flavors and colors beautifully portrayed in this highly illustrated and lavishly designed Middle Eastern Cookbook.Authentic recipes include:Spinach, Lentil and Lemon Soup, Bedouin-styleAleppo-style Sausage RollsUpside-down Poached Chicken and Eggplant PilafArabic Fish Stew with Lemon and Saffron and Hot Pepper RouilleDouble-cooked Duck with Cinnamon, Honey, Cardamom and MasticLamb ShawarmaSambousek Pastries with Cheese and LeekLebanese Doughnuts with Lemon SyrupRaspberry Turkish Delight TrufflesTurkish CoffeeFrom the forward by Anthony Bourdain:There is no doubt that this is a country and a culinary tradition busting with possibilities. All that's needed now, is for someone to explore them and share them with the rest of us. Fortunately, Greg and Lucy Malouf have.*Winner of the Gold trophy for Best Food Book and Grand Prix award at the Gourmet Voice Food Media awards in Cannes, France*

    Succulent sea bass roasted on a bed of fennel. Tender lobster meat cloaked in drawn butter. When it comes to fish and shellfish, there is no end to the variety of dishes both flavorful and quick-cooking that can grace your table.In the pages of William-Sonoma Collection Seafood, you'll find more than 40 recipes for innovative appetizers and entrées as well as updated renditions of all the time-honored classics, from aromatic mussels marinière to hearty seafood paella. Whether you want to whip up a simple supper of Cajun-spiced catfish served with greens or present an elegant dish of lobster risotto drizzled with white truffle oil to hungry guests, here are ideas to suit every occasion.The recipes are accompanied with colorful photos and helpful sidebars on ingredients and cooking techniques, making each dish easy to envision and simple to prepare. A glossary and basics section round out everything you need to know to handle seafood with success, from skinning fillets and removing pin bones to testing for doneness. An essential addition to the kitchen bookshelf, Seafood will inspire the busy cook to prepare and enjoy a healthful and delicious fish or shellfish dish on any night of the week.

    Williams-Sonoma New York, which includes recipes such as Puerto Rican Black Bean Soup, New York Cheesecake, and more sophisticated fare like Polenta Crostini with Chanterelles, is a celebration of the big apple and its favorite foods.

    This beautiful cookbook offers a culinary tour of the Southwest with one of today's most popular chefs.

    There is no better guide to the art of cake decoration than Mich Turner, who outlines her basic philosophy that a special occasion cake should reflect four key variables-the personalities in attendance, the venue, the time of year, and the number of guests. This authoritative primer demonstrates how to design and decorate the perfect cake and guides the reader through the many layers of decision-making necessary to achieve crowd-stopping results. The one common denominator of every one of Mich Turner's designs is that it is guaranteed to add that "wow" factor to any celebration.Spectacular Cakes is a versatile sourcebook of cake decoration styles and techniques from the traditional to the cutting edge. It also includes cake recipes and a portfolio of incredible designs that can be copied step-by-step or adapted to suit any formal or informal event. Spectacular Cakes will make your next celebration an unforgettable event.

    Now this three-star Michelin chef is showing a different side in Gordon Ramsay Makes It Easy, his first cookbook geared specifically to the needs of the home cook, with simple, accessible recipes that take very little time to make. This gorgeous-looking book is packed with 200 color photographs and makes a great gift for cooks of all levels and of course fans of the TV show.  A free bonus DVD is included with the book, featuring exclusive footage of Gordon cooking recipes from the book in his own home kitchen.Gordon Ramsay (London, UK), with eight restaurants, is Britain’s most highly acclaimed chef and restauranteur and the only London chef to have been awarded a three-star Michelin rating. He is also the author of In the Heat of the Kitchen. His other hit U.K. television shows, “Ramsay’s Kitchen Nightmares” and “Ramsay’s Boiling Point,” can be seen in the U.S. regularly on BBC-America.

    Comes in a convenient purse-perfect size that's perfect for taking along on the go. Relax & enjoy! Durable softcover, 128 pages.

    Whether people suffer from heart disease, obesity, arthritis, deigestive and eliminative disorders, allergies and sinus problems, imblanced blood sugar, cancer, depression, fatigue, insomnia, or any other disease, this book can help. The book includes recipes and ways that eating healthier will help increase energy, improve mental clarity, balance blood sugar, and much more!

    Compiled by two of the culinary world's most respected professionals, The Best American Recipes brings together coveted dishes and kitchen secrets from the widest possible range of food writers and luminaries, from Alice Waters to Marcella Hazan. To create this book, editors Fran McCullough and Molly Stevens did all the work for you, testing hundreds of recipes from sources as diverse as the season's most illustrious cookbook and the back of an herb packet, often trying dozens of possibilities to winnow out all but the very best. Nothing less would do. Among the recipes in this book that are certain to find their way into your permanent repertoire:* La Brea Tar Pit Chicken Wings -- easy-on-the-host finger food that will be the talk of your party. * Cream of Cauliflower Soup -- kids at the private school where this soup was served for lunch actually begged their parents to get the recipe. * Spaghetti with Slow-Roasted Cherry Tomatoes -- a Boston chef's favorite at-home supper, terrific all year round. * Spiced Skirt Steak -- nothing easier, nothing better. * Bok Choy with Shiitakes -- you can make this in less time than it takes your guests to find their seats.* Brown Sugar-Sour Cream Cheesecake -- if this isn't the best cheesecake you've ever tasted, we'll eat this book.Fran McCullough has discovered, edited, and published many of the country's most distinguished cookbook writers. She is the author of the best-selling Low-Carb Cookbook and of Living Low-Carb, The Good Fat, and Great Food Without Fuss, which won a James Beard Award.Molly Stevens is the James Beard and IACP Award-winning author of All About Braising, the coauthor of One Potato, Two Potato, and a contributing editor for Fine Cooking.Mario Batali's award-winning restaurants include Babbo, Lupa, Esca, Casa Mono, Otto, and Bistro du Vent. He is the star of the Food Network's hit Iron Chef America. He also hosts two shows on the Food Network, Molto Mario and Ciao America with Mario Batali. His latest book is Molto Italiano: Simple Classic Italian Recipes to Cook at Home.

    Includes a comprehensive guide to Irish ingredients, from wild and cultivated harvest fruits to traditional meats and game.

    It's impressive and elegant, yet so easy to make. Mary Crownover's methods prevent cracking, splitting, and falling, giving you the perfect cheesecake every time. You get detailed information on cheesecake pans, ingredients, and appliances, as well as a special section of recipes for low-calorie, low-cholesterol cheesecakes. Easy-to-follow presentation instructions help you make every one of your cheesecakes a visual feast. From casual get-togethers to more formal affairs, this updated, sophisticated approach to the classic indulgence guarantees rave reviews at every kind of party.

    Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

    There is something for all seasons, including: - Winter: Mom's Best Meat Loaf with Creamed Spinach and Potatoes; Old-fashioned Beef Stew; and Mom's Special Chicken Soup- Spring: Chicken and Rice Dinner with Homemade Bread; Herbed Cornish Hens with Mom's Macaroni and Cheese; and Raisin Custard Pie- Summer: Buttermilk Fried Chicken with Gravy; Sausage Pie with Buttermilk Biscuits; Lemon Grilled Salmon; and Grilled City-style Kabobs- Fall: Barbecued Spareribs: Old-fashioned Pot Roast; and Banana Cream or Cherry Cheese Pie

    With contributions from well-known authors, and a reader-friendly glossary, this is a comprehensive guide to delicious finales for any meal.

    of full-color photos. Illustrations throughout.

    Great grilled food for everyday meals and fantastic feasts.

    These countries conjure up images of olive groves and lemon trees, the aroma of wild oregano and warm evenings eating alfresco, sippling drinks and nibbling on delicious mouthfuls from meze, tapas or antipasto platters, The Essential Medterranean Cookbook features dishes as diverse as the rich bouillabaisse of France and the simple vegetable couscous from North Africa.

    This third book in the Tea-Time at the Masters???????????????????????????????? Series, the Official Cookbooks for the City of Augusta, Georgia! Masters???????????????????????????????? highlights and memories from some of the greatest golfers of all time.

    In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it's impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant's hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking. In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs' wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant's enduring popularity.

    Now she and her mother reveal what happens onshore -- in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay Clam Dip and Point Lookout Lobster Salad to Fishermen's Beef with Guinness, Down East Crab Cakes, and Maine Blueberry Pie, this collection showcases the talents and idiosyncratic charms of the Greenlaw family, as well as the delicious cuisine of coastal New England.Written in Linda's inimitable and witty style, Stuffed to the Gills is a cookbook that you'll want to savor, and you won't be able to resist serving up its delicious New England classics to your hungry crew!

    And hey, this is the real thing -- you're really cooking with this book, so get ready to make some kicked-up food that your family and friends will love.Hate getting up in the morning? Not with Emeril's Favorite French Toast for breakfast!Want to make all your friends happy when you open your lunchbox? Then bring enough Cheesy Star Snacks for everyone.Think vegetables are boring? Just try Sweet Potato-Praline Marshmallow Casserole!Your turn to make dinner? Junior's Jambalaya. will make everybody happy-happy.Is dessert your favorite meat? Then Pokey Brownies are just right for you!Every recipe has been chosen and tested by Chef Emeril and by kids, too, so you know they have to be good -- and good for you! Best of all, grown-ups can use this book with you. Cooking together is a great way to have fun and make sure you stay safe.So if you want to make delicious food and have a good time doing it, put on your apron, roll up your sleeves, and follow Chef Emeril into the kitchen....

    'Best American Side Dishes' presents 500 recipes for appetizers, salads, and casseroles to accompany a main course, with step-by-step illustrations of techniques, descriptions of test processes, and sidebars for equipment and ingredients.

    From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip's Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings--a reflection of Council's belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet.In a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.