After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Sample specialty recipes include Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, Blistered Asiago Rolls with Sweet Apples and Rosemary, No-Knead Tomato Basil Focaccia, Make-Ahead Stuffed Spinach and Artichoke Dip Braid and Raspberry Gingersnap Twist.With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 photos.

    Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Perfect your cooking with practical instruction - and the science behind it.Discover a recipe book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Inside, you'll discover:- Dynamic, full-colour visuals make complex scientific concepts compelling and easy to understand- Engaging question-and-answer format makes the science relevant to everyday cooking- User-friendly book structure, with scientific concepts organised by food group and ingredient- Step-by-step techniques - which demonstrate and underpin key concepts - add core, practical cooking instruction- Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on everything from vegan diets to cholesterol A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen. It gives you all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques to help you perfect your cooking. 3D graphics and engaging text make scientific concepts easy to grasp and infographics bring culinary facts and stats to life. It is the ultimate gift for any self-respecting foodie or cook!This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more books to discover! Explore the science behind the art of making incredible spice blends to help you release the flavour in your dishes with The Science of Spice.

    Unlike other coffee books, this one focuses exclusively on coffee--not espresso--and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices.Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin.Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information readers need to discover what they like in a cup of specialty coffee--and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues--cost, time, taste, and accessibility--that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.

    This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and F*ck, That’s Delicious is a modern-day Odyssey, replete with orgiastic recipes, world travel, siren songs, and weed.   Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

    This new collection is the follow-up to the New York Times bestseller The Whole30 Cookbook. These 150 recipes are perfect for weeknight cooking, lunches in a hurry, and hearty breakfasts that still get you out the door on time. There are nearly effortless skillet meals, stir-fries, sheet-pan suppers, and slow-cook and no-cook meals, most of which can be made in 30 minutes or less. And forget about hard-to-find specialty ingredients; almost everything called for can be found in any supermarket. Whether you’re doing your first Whole30 or your fifth, or just looking for some healthy, fast, and easy recipes to try, this collection is a must-have for any kitchen.

    

    After a flurry of unsuccessful interviews, she finally—desperately—accepts a job managing a small chain of family-owned pizzerias in a quaint downtown Phoenix neighborhood. The job also comes with Dominic Esposito, her overbearing but ridiculously handsome boss. Falling for him might be the last thing she expects, but maybe it’s the one thing she needs.As hard as they try to resist, Melanie and Dominic embark on a romance as hot as a brick oven, and Melanie has every reason to believe that maybe, this time, she’s finally found “the one.”But Dominic has a secret—one even his family doesn’t know. And the scandal could threaten everything he and Melanie have worked for…in business and in love.

    The concept is simple: fresh, easy ingredients, a few minutes prep, and let the oven do the work. Each chapter also includes a helpful infographic for how to build you own roasting tin dinner using whatever is in your fridge tonight. These quick, clever and delicious recipes are for anyone who wants to eat nutritious food made from scratch that fits around their busy lives. (And for anyone who doesn't like washing up).

    And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

    With recipes for 100 traditional Mexican dishes (but through a Californialens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--includingmany recipes from the author's hometown of Veracruz--this beautifullyphotographed cookbook brings the warmth of Mexican cooking into the kitchensof home cooks. The book includes fundamental techniques of Mexican cuisine,insights into Mexican food and culture, and favorite recipes from Nopalito.

    With this book I hope that you will feel encouraged to create new favourites, making everyday meals into something extra-special.’ Add a little Mary magic to your cooking with 120 brand-new recipes from the inspiring new BBC series. Delicious family suppers, tempting food for sharing and plenty of sweet treats, all made with everyday ingredients and a clever twist.

    The Wahls Protocol has become a sensation, transforming the lives of people who suffer from autoimmune disorders. Now, in her highly anticipated follow-up, Dr. Wahls is sharing the essential Paleo-inspired recipes her readers need to reduce and often eliminate their chronic pain, fatigue, brain fog, and other symptoms related to autoimmune problems, neurological diseases, and other chronic conditions, even when physicians have been unable to make a specific diagnosis. Packed with easy-to-prepare meals based on Dr. Wahls’s pioneering therapeutic lifestyle clinic and her clinical research, in a simple format readers can customize to their own needs and preferences, this cookbook features breakfasts, smoothies, skillet meals, soups, wraps, salads, and snacks that are inexpensive to prepare, nourishing, and delicious. With strategies for cooking on a budget, reducing food waste, celebrating the holidays without compromising health, and helpful tips from fellow Wahls Warriors, The Wahls Protocol Cooking for Life will empower readers to make lasting changes and finally reclaim their health.From the Trade Paperback edition.

    From making your own sweet jams and preserving whole fruits, to the fundamentals of brining vegetables, Ball Back to Basics focuses on the building block techniques and classic recipes that every canner should know. The book begins with in-depth information on the equipment you need, preparing your fruits and vegetables, and food safety guidance. Each canning and preserving method is thoroughly explained with step-by-step photographs and beginner-friendly tutorials highlighting key steps. Packed with 100 foolproof recipes for the modern pantry, a wealth of variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy teaching cookbook is designed to ensure success.

    Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

    The plants chosen represent every habitat and every region in North America, from the northern forests to the southwest deserts, from the largest cities to the wildest mountains. Rather than cover hundreds of species in brief accounts that leave the reader unsure of how to proceed, Samuel Thayer encourages readers to thoroughly learn one plant at a time. Each of these traditional foods has a rich culinary and cultural history―a wholesome past that is still relevant for our health and happiness today. The text is fully accessible to the novice, but remains botanically accurate and has the in-depth information that seasoned foragers crave.

     For some, a salmon evokes the distant wild--thrashing in the jaws of a hungry grizzly bear on TV, perhaps. For others, it's the catch of the day on a restaurant menu, or a deep red fillet at the market. For others still, it's the jolt of adrenaline on a successful fishing trip. Our fascination with these superlative fish is as old as humanity itself. Long a source of sustenance among native peoples, salmon is now more popular than ever. Fish hatcheries and farms serve modern appetites with a domesticated "product"--while wild runs of salmon dwindle across the globe. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations? Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California's drought-stricken Central Valley and a wealth of places in between. Reporting from remote coastlines and busy city streets, he follows today's commercial pipeline from fisherman's net to corporate seafood vendor to boutique marketplace. At stake is nothing less than an ancient livelihood. But salmon are more than food. They are game fish, wildlife spectacle, sacred totem, and inspiration--and their fate is largely in our hands. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization. This firsthand account--reminiscent of the work of John McPhee and Mark Kurlansky--is filled with the keen insights and observations of the best narrative writing. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. Upstream is an essential look at the intersection of man, food, and nature.

    The gripping narrative traces the arc of Wolfert's career, from her Brooklyn childhood to her adventures in the farthest corners of the Mediterranean: from nights spent with Beat Generation icons like Allen Ginsberg, to working with the great James Beard; from living in Morocco at a time when it really was like a fourteenth century culture, to bringing international food to America's kitchens through magazines and cookbooks.Anecdotes and adventuresome stories come from Paula's extensive personal archive, interviews with Paula herself, and dozens of interviews with food writers and chefs whom she influenced and influenced her-including Alice Waters,Thomas Keller, Diana Kennedy, André Daguin, and Jacques Pepin. Wolfert's recipes are like no other: each is a new discovery, yielding incredible flavors, using unusual techniques and ingredients, often with an incredible backstory. And the recipes are organized into menus inspired by Wolfert's life and travels--such as James Beard's Easy Entertaining menu; a Moroccan Party; and a Slow and Easy Feast.Unforgettable also addresses Wolfert's acknowledgement of the challenges of living with Alzheimer's, a disease that often means she cannot remember the things she did yesterday, but can still recall in detail what she has cooked over the years. Not accepting defeat easily, Wolfert created a new brain-centric diet, emphasizing healthy meats and fresh vegetables, and her recipes are included here. Unforgettable is a delight for those who know and love Paula Wolfert's recipes, but will be a delicious discovery for those who love food, but have not yet heard of this influential cookbook writer and culinary legend.

    It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.' Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past.Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions!This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it.This is a specially formatted fixed layout ebook that retains the look and feel of the print book.PRAISE FOR OSTRO"This is classy, quirky - and perfect for anyone of us wanting to remember that life is, in the end, about friendships and family." Readings"Nishimura produces aspirational dishes - simple, diverse and encouraging us to finally give things like handmade pasta a go" Broadsheet

    But what if cancer isn’t a genetic disease after all? What if scientists are chasing a flawed paradigm, and cancer isn’t a disease of damaged DNA but rather of defective metabolism as a result of mitochondrial dysfunction? What if that startling truth could revolutionize our understanding of other diseases as well—and show us a radical new path to optimal health?In this groundbreaking guide, the first of its kind, New York Times best-selling author and leading natural-health practitioner Joseph Mercola explains how nearly all disease is caused by defective metabolic processes. Then he reveals what’s really causing your metabolism to go haywire: damage and dysfunction in the mitochondria, thousands of which are at work in nearly every cell in your body, generating 90 percent of the energy you need to stay alive and well. When mitochondria become damaged in large numbers, it is impossible to stay healthy.Dr. Mercola shows you that you can take control of your health simply by giving your body the proper fuel—and it’s not what you’ve likely been led to believe. A ketogenic diet, very low in carbohydrates and high in healthy fats, is the way to optimize the biochemical pathways that suppress disease and support healing. And the benefits can be astonishing—not only in treating or preventing serious illness, but in boosting your brainpower, increasing your energy, helping you lose weight and keep it off, and much more.As you read this book, you’ll learn in clear, rational terms how your body works at a molecular level. You’ll finally understand the type of fuel it’s designed to burn in the most efficient way possible. You’ll find detailed guidelines for starting and sticking with a ketogenic eating plan. And you won’t have to wait a decade or two for metabolic mitochondrial therapy to make its way into the mainstream. You can build a healthier body and brain at the cutting edge of this exciting new discipline, starting right now.

    Between the police scanners, social media, and the senior center, it's like a zombie apocalypse where they consume people's secrets instead of living flesh. But Vangie Vale wants nothing more than to stay under the radar...especially the police radar. So when her new bakery becomes linked to a murder investigation, nothing will stop the gossip mill from connecting her to the dead body. Can't have that.Forced back into the role of investigator, this newly-arrived-in-town part-time bakery owner has to become the very thing she hates--a nosy, small-town gossip--in order to clear her good name, and keep her face off the front page. But when a date-gone-wrong brings her face-to-face with the Sheriff, Vangie can't ignore the fact that one of her macarons was involved in a murder. She has to find out who-dun-it.Book One in a cozy culinary mystery series from USA Today Bestselling Author, R.L. Syme.Expected release date: July 20

    From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school's experienced teaching team of master p�tissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.Whether you are an amateur home chef or an experienced p�tissier, this patisserie bible provides everything you need to master French pastry making.

    Then an assignment sent him to research a story on duck. After enjoying a string of rich meals—Armagnac-flambéed duck tenderloins; skewered duck hearts with chanterelles; a duck-confit shepherd’s pie strewn with shavings of foie gras—he soon realized what he’d been missing.McAninch decided he needed a more permanent fix. He’d fallen in love—not only with the food but with the people, and with the sheer unspoiled beauty of the place. So, along with his wife and young daughter, he moved to an old millhouse in the small village of Plaisance du Gers, where they would spend the next eight months living as Gascons. Duck Season is the delightful, mouthwatering chronicle of McAninch’s time in this tradition-bound corner of France. There he herds sheep in the Pyrenees, harvests grapes, attends a pig slaughter, hunts for pigeons, distills Armagnac, and, of course, makes and eats all manner of delicious duck specialties—learning to rewire his own thinking about cooking, eating, drinking, and the art of living a full and happy life.With wit and warmth, McAninch brings us deep into this enchanting world, where eating what makes you happy isn’t a sin but a commandment and where, to the eternal surprise of outsiders, locals’ life expectancy is higher than in any other region of France. Featuring a dozen choice recipes and beautiful line drawings, Duck Season is an irresistible treat for Francophiles and gourmands alike.

    Now, Sally explains the origins of, and science behind, the next movement in the wellness world--healthy fats. In the style of her beloved cult classics Nourishing Traditions and Nourishing Broth, Nourishing Fats supports and expands upon the growing scientific consensus that a diet rich in good fats is the key to optimum health, and the basis of a sustainable, long-term diet. Sally has been giving the clarion call for these facts for many years and now the American public is finally is catching up. In Nourishing Fats Sally shows readers why animal fats are vital for fighting infertility, depression, and chronic disease, and offers easy solutions for adding these essential fats back into readers' diets. Get excited about adding egg yolks and butter back into your breakfast, because fat is here to stay!

    Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents. Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture:Hot Yogurt SoupFresh Thyme and Halloumi SaladLamb and Okra StewChicken Shawarma WrapsSemolina and Coconut CakeOur Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation.

    To feed the planet, first you have to fight the waste', Massimo BotturaBread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.

    This charming book offers countless innovative and mouth-watering pizza recipes to inspire TMNT fans in the kitchen. An eclectic collection of delectable recipes, The Official Pizza Cookbook includes special vegetarian, meat-lover, New York City–style, Californian, Italian, and high-end gourmet selections, as well as pairing tips that are bound to impress dinner guests. This gnarly cookbook is the perfect gift for anyone seeking to take a TMNT-themed party to the next level. © 2016 Viacom International Inc. and Viacom Overseas Holdings C.V.  All rights reserved.  Nickelodeon, Teenage Mutant Ninja Turtles, and all related titles, logos, and characters are trademarks of Viacom International Inc. and Viacom Overseas Holdings C.V. Based on the characters created by Peter Laird and Kevin Eastman.

    Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

    In the Middle Ages, yeast was called ‘godisgoode’ because no one had any idea what fermentation was. Malting barley, too, has for centuries seemed genuinely wondrous: it’s only in the last 200 years that science has identified and understood how man and yeast work together to gently (or not so gently) persuade this humble grain to give up its sugary stash for fermentation into beer.From the birth of brewing (and civilization) in the Middle East, through an exploration of water’s unmurky depths and the surreal madness of drink-sodden hop-blessings in the Czech Republic, to the stunning recreation of the first ever modern beer – Miracle Brew is an extraordinary journey through the nature and science of brewing.Along the way, we’ll meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And, almost without noticing, we’ll learn the naked truth about the world’s greatest beverage.

    Homebrewers around the world have turned to the experts at Brew Your Own magazine for more than two decades. Now, the editors known for publishing the best information on making incredible beer at home have released the new brewing bible. It's no secret that from well-tested recipes to expert troubleshooting, Brew Your Own sets the standard for quality. That means in this book you'll find the best of the best when it comes to homebrew guides, recipes, tips, and more!The Brew Your Own Big Book of Homebrewing is the ultimate brew-day companion. It's a first-time homebrewer's best friend, explaining the entire brewing process from start to finish with step-by-step photography. Yet it has plenty to offer more experienced brewers as well. Inside these pages you'll find:Fully-illustrated guides for making the jump to all-grain brewing and for setting up your first kegging systemMore than 50 sought-after clone recipes for your favorite breweries' beersA deep dive on brewing ingredientsThe most useful troubleshooting features and tips ever published in the magazineWhether you're looking to get into brewing,up your game, or find inspiration for your next brew day, this book has everything you need except the beer itself!

    From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

    

    Her culinary style draws upon inspiration she’s found everywhere—from the recipes of her childhood in the countryside to the local street food vendors in Hanoi and the culinary diversity of New York City.From her current home in Hội An, Linh has created Lemongrass, Ginger and Mint Vietnamese Cookbook—a collection of easy-to-follow recipes that hold true to the roots of Vietnamese cooking. In this Vietnamese cookbook, you’ll enjoy the straightforward simplicity that comes from years of homegrown expertise.With Lemongrass, Ginger and Mint Vietnamese Cookbook you’ll find: 8 chapters featuring popular Vietnamese favorites including Phở (Noodle Soup), Bánh Mì (Sandwiches), Cháo (Porridge), Cuốn (Rolls), Bún (Rice Vermicelli), and Gỏi/Nộm (Salad) 75 authentic Vietnamese recipes specifically designed to make cooking easy and fun An overview of techniques and ingredients with photos, tips for keeping herbs fresh, and shopping recommendations Lemongrass, Ginger and Mint Vietnamese Cookbook offers everything you need to recreate authentic Vietnamese meals. As many Vietnamese people say, “If you want to eat, get your feet to the stove.” With this Vietnamese cookbook, you’ll be able to do so with confidence!

    Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

    Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia’s rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality.Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food.In this, her first book, Tiko Tuskadze, chef-owner of London’s celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations.The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra.Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture.Recipes follow the authentic procession of dishes, starting with pâtés and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats.The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce).With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.

    Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.You'll also discover:experts' criteria for creating new dishes, desserts, and drinks;comprehensive seasonality charts to spark inspiration all year long;how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.

    It's time to start enjoying a scoop of Vietnam's varied, delicious, and aromatic soup sensation: pho. Grab yourself a bowl of pho and discover the sensation with Simply Pho. Whether you are cooking for one or ten, Simply Pho brings healthy homemade pho noodle soup and all the fixings straight to your table. You'll learn how to put together the perfect bowl of piping hot pho--bothauthentic and quicker weeknight versions--in a myriad of ways! To complete this introductory Vietnamese cooking course, author Helen Le, creator of the popular YouTube channel Helen's Recipes, also show you how to make Vietnamese favorites--fresh and crispy spring rolls and bahn mi sandwiches--along with those that will be new and inspired favorites, such as omelets, crepes, and pizza all made with pho noodles; vermicelli noodle salads topped with beef and pork; and a variety of mi Quang noodle dishes. Helen also shows you how to make fresh pho noodles from scratch, Vietnamese baguettes, dipping sauces, flavored oils, and broth and aromatics so you can craft the perfect bowl of pho noodle soup at home. Try your hand at:Pho Noodle Soup with ChickenPho Noodle Soup with Beef StewVegan Crispy Spring RollsChicken Curry with Vermicelli NoodlesMeatball Sandwiches and MoreWith easy-to-follow step-by-step instructions and stunning photos, Simply Pho will bring the mouthwatering and aromatic scents of your favorite Vietnamese restaurant straight to your kitchen!

    Readers will discover what makes “bean-to-bar” chocolate so special, while colorful graphics explain how chocolate makers source their cocoa beans and how those beans get turned into chocolate of all flavors. Author Megan Giller includes delicious suggestions for reader to create their own chocolate tasting, with advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. She busts myths (will “raw” chocolate cure all your ailments?) and illuminates the difference between labels like “fair trade” and “direct trade.” Bean-to-Bar Chocolate also features 22 chef-driven recipes from masters like Michael Laiskonis, Alice Medrich, Christina Tosi, and Janina O’Leary, as well as profiles of a dozen cutting-edge chocolate makers, from Taza to Dandelion to Askinosie. With gorgeous photography throughout, this is the ultimate celebration of America's favorite sweet.

    But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everything they need to know to master the art of convection cooking. With over 75 recipes, resources for all types of convection ovens, and menu-planning tips, this convection oven cookbook is your best reference for cooking with convection.More than just a convection oven cookbook, The Complete Convection Oven Cookbook includes: A User-Friendly Guide providing special techniques and advice on how to calibrate your oven's unique temperature Recipe Adaptations adapting traditional oven recipes to suit convection cooking, this convection oven cookbook is suitable for built-in models, countertop models, toaster ovens, and halogen ovens Over 75 Recipes serving American family favorites, international classics, and holiday hits for the ultimate convection oven cookbook Time and Temperature Chart for cooking various foods with the right time and temperature Tips from planning a holiday menu to defrosting and cooking frozen food Recipes in this convection oven cookbook include: Pecan Sour Cream Coffee Cake with Chocolate Swirl, Maple-Glazed Brussels Sprouts, Oven-Fried Fish & Chips, Spinach & Feta Stuffed Chicken Breasts, Garlic Roast Beef with Red Wine Gravy, Flaky Buttermilk Biscuits, and much more!Become a fan of perfectly cooked food with The Complete Convection Oven Cookbook.

    We often don’t know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art, and design. From alligator pepper seeds, which in the Yoruba culture are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian desserts eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it.The Grammar of Spice is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here—inspired by the work of Owen Jones, one of the great designers and travelers of his time—this beautiful, informative book celebrates the world of flavors that spices open up to us.

    The bundle includes Never Trust a Skinny Cupcake Baker, Bring Your Own Baker, and Self-Serve Murder.Come join us at Callie’s Cakes, where murder investigations are on the menu. Warning: This is NOT your mom’s cozy mystery. The books in this series may be a ‘clean’ reads, but if gangs, illegal gambling, strip clubs, and pimps make you turn your nose up at your e-reader, you might want to skip it. The final book in the series also deals with the very real issue of rape on college campuses. Never Trust A Skinny Cupcake BakerCallie’s life is rather awesome. She owns a successful bakery and teaches German literature at the local university. There’s just one tiny problem. She has no self-confidence when it comes to her body. And then there’s the little matter of her being accused of murdering her pole dancing instructor. There’s no way Callie’s going to risk losing her teaching position and thus she embarks, with her best baker bud Anna, on a journey to discover the real killer. Between stripper auditions and a detective who insists Callie is the woman of his dreams, it’s a roller coaster adventure.Bring Your Own BakerAnna just wants to earn enough money on the side to buy into the bakery, Callie’s Cakes, where she works together with her best nerd pal Callie. The last thing she expects to see when she walks into Arthur’s apartment to do some moonlighting is a blood bath. Callie’s ready to jump into the investigation into Arthur’s murder, and she’s bringing another bakery worker, Kristie, into their hijinks whether Kristie wants to or not. But things aren’t as they seem. There are gang affiliations, illegal gambling dens, and ladies of the night to wade through. Will Anna and Callie discover who murdered Arthur or will Callie’s detective boyfriend and Anna’s self-appointed protector put a stop to such aspirations? Self-Serve MurderKristie may be a sweetheart out to save the world, but sticking her nose into an investigation of rapes across campus makes her the target of a murderer. Before she knows it, Kristie is smack dab in the middle of a murder investigation with her colleagues from the cupcake bakery. If that’s not enough to drive a sane person up the wall, a friend has decided he’s going to keep her safe whether she wants him to or not. And, oh yeah, he’s her man and that’s that.

    the cuisine of the Veneto.Food-writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of the Veneto region in North Eastern Italy. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored region, and Valeria's memories of the people and places that make the Veneto so special.Packed with fresh ingredients and lively flavours, the recipes range from the dramatic black cuttlefish stew, through soups, pastas and risottos, a mouthwatering selection of Italian sweet treats, and sweet and savoury preserves for your pantry to ensure year-round deliciousness.

    However, I am aware that not everybody likes having smoothies all the time (if at all) especially when the weather gets a bit cooler. As well as that, some natural ingredients are actually better for you cooked.I created these soup recipes in order to continue giving you the straight forward and easy to follow, healthy, nutritious and tasty recipes you have come to expect. They are not only healthy and tasty but also healing, rejuvenating, and energizing as well. Soups that you and everybody will enjoy at anytime of the year. In this book, I go a lot further than just giving you a compilation of tasty, nutritious recipes. I provide you with information, on the ingredients that has been demonstrated in studies. I explain why it would benefit you when you use these ingredients. When you have the knowledge, you will be better informed on how to improve your health and that is very important to me. It is for this reason that the book begins with a section on some of the ingredients you will be using in the recipes. Information about the health benefits of the vegetables and the nutrients that they are rich in. Knowing the benefits of the ingredients will enable you to adapt the recipes to your needs and taste.For those of you wanting to lose weight, studies have repeatedly shown that when soup is eaten before a meal, people tend to eat less at that meal and don't feel hungry or deprived of food.Each recipe comes complete with- nutritional information- Imperial & metric measurements- where applicable, differing instructions for the Nutribullet RX model to the other Nutribullet models due to the RX's heating capabilitiesThere are seven chapters with recipes. Each chapter deals with a specific issue and the recipes have been formulated to meet your requirements.- Healthy Heart - heart disease is one of the leading causes of deaths world wide.- Detoxification - remove toxin from your body and reduce the risk of developing chronic disease and enhance your immune system.- Weight Loss - excess fat increases your risk of heart disease, diabetes, certain cancers and other conditions.- Healthy and Radiant Skin - important for protection against the environment and ultra violet radiation and many other functions.- Energy Boost - a survey by a vitamin company show that 97% of the people claim to be tired.- Anti-Aging - improve your quality of life as you get older by staying younger for longer.- Super Foods - increase your health and longevity.Great favourites such as:- Minestrone- Mixed Veg Soup- Pumpkin SoupTo the slightly more exotic:- Minty Sweet Pea & Ginger- Black Bean Soup with Kukicha BrothDon’t worry if you don’t have all of the ingredients for the recipes because you can substitute the ingredients. When you know the health benefits of the vegetables, you will find it easier to create recipes. The main point is you are providing your body with all the goodness nature has to offer.Take a step towards a longer, youthful, healthier & happier life. A life with more energy and more time. Your new radiance & confidence awaits you.

    Dispelling the myth that creating tapas and traditional Spanish fare is scary, he shows us how to take the experience of eating in the little bars of Barcelona to your own kitchen. Set to the backdrop of the stunning views of Barcelona and the rest of Catalonia, you'll really feel like you're on a magical holiday in Spain. The book also includes menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socializing.

    From potato gnocchi with a buttery red sauce just like how Gabriele’s grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen.Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are.

    Easy-to-follow instructions for making your own pasta flow into complete meals for the whole family to enjoy, even those with dietary restrictions! Handy tips and techniques make you the master chef in your home kitchen as you wow guests and savor the fruits of your labor.

    Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour.

    For any home cook who is stuck in a -three-green rut---who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects--The Book of Greens has the solution. Chef Jenn Louis has compiled more than 150 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers' market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

    Imagine living in a quaint, beach front cottage on the Hawaiian island of Maui. You have an amazing job, combined with the pleasure of working from home. Lunch breaks become a daily picnic on the sand. Dessert is always included because of your marriage to a famous pastry chef. Life could not be any better. Or so it seems.When French born, Nikki Sabine Moueix travels to Hawaii for a special work assignment, her job of writing an article about a famous Swiss pastry chef generates more than a magazine piece. They fall in love, get married, and Nikki Moueix becomes Mrs. Ruggiero Delémont.When another assignment calls for Nikki to spend three weeks in France, Ruggiero's schedule prevents him from joining her. She travels alone, advancing straight into danger. After a threatening confrontation, Nikki wakes up in a French hospital with no knowledge of her past. When she fails to check in, Ruggiero panics and pushes for an immediate investigation. But as he closes in, Nikki's new found friend moves her to another city. It becomes a game of hide and seek with Nikki as the prize. CIRCUMVENT allows readers to form a bond with Nikki as they yearn for her to remember. They will cheer for Ruggiero and his relentless determination to locate his beloved wife. This is a story about two people who never lose their faith in God, and find amazing friends to help them along the way.

    These cultured food recipes are easy-to-make and all portable in jars. Schwenk covers everything from the basics like making your own kefir, kombucha, and nondairy milks, to snacks and beverages, to filling, savory meals. Complete with full-color photos and clear, thorough instructions, Cultured Food in a Jar offers an accessible, mouthwatering approach to probiotic eating and gut health.

    Now, GCM's first cookbook puts the spotlight on unique recipes from its diverse vendors, bringing their authentic tastes to your home kitchen. From Horse Thief BBQ's Nashville-Style Hot Fried Chicken Sando to Madcapra's Sumac Beet Soda to Golden Road's Crunchy Avocado Tacos, here are over 85 distinctive recipes, plus spectacular photography that shows off the food, the people, and the daily bustle and buzz. Stories about the Market's vibrant history and interviews with its prominent customers and vendors dot the pages as well. Whether you've visited and want to make your favorite dishes at home, or are simply looking for a cookbook that provides a plethora of multi-national cuisine, The Grand Central Market Cookbook is sure to make your kitchen just a little bit cooler.

    It is made with love and devotion, from a larder that is small but mighty, and holds history within itself. And it is made to be eaten.In Pantry and Palate, journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies’ auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut, from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese, to Acadian staples like Classic French Canadian Tourtière and Seafood Chowder, and a delicious roster of desserts from Rhubarb Custard Pie to Acadian Panna Cotta.Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks (The Up South Cookbook), Pantry and Palate is magnifique from page to plate.

    Both Sarah Chapman and Larissa Olivera learned that lesson and crossed over their loss, as well as the Atlantic Ocean. Sarah is a young, thriving American advertising executive working on the busy streets of London. Larissa, a proud Brazilian recovering from the recent death of her mother, owns a quaint cafe in a small town outside of the city. Both are strong women who love the lives they’ve worked so hard to build. It’s only when a chance meeting puts them face to face with each other that they begin to wonder if those lives could be shared. The Crossing of Bridges is a contemporary lesbian love story filled with laughs, tears, heartbreak and romance. Curl up with your copy today!

    It is processed intentionally. It is exported expediently. It is stored cautiously. It is roasted flavorfully. It is packaged intelligently. It is brewed...At every level of coffee production, great care is taken to ensure that crop quality doesn’t diminish before reaching the consumer. But most consumers take coffee home and shrug because the brewing is a mystery.Brewing great coffee shouldn’t be a shot in the dark. Grounded offers tools, recipes, and theory to answer the question “How in the world do I brew coffee?”All in the pursuit of a more delicious cup of coffee.

    And I dedicate it to all of the special adults who remember to listen to the wisdom of children, who recognize the wisdom in animals, and who cherish the wisdom in nature. May we always treasure one another.

    Because those seasons can prove especially challenging in the northern heartland, Nielsen s Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season s produce into a bounty of condiments.From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to Fit for a Queen Jam these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature s finest food.Savory Sweet is not your grandmother s canning cookbook but it is likely to be your grandchildren s."

    It builds on the success the test kitchen has had from years of testing and retesting slow cooker recipes and pushing the limits of what a slow cooker can do. Packed with 450 recipes, this blockbuster collection is for both new and experienced slow cooker cooks.

    Dave Carpenter dives into this world with gusto, verve, and precision." —Garrett Oliver, Brewmaster, The Brooklyn Brewery, Editor-in-Chief, The Oxford Companion to Beer Lagers are being reinvented in the United States and abroad as intrepid breweries are rediscovering the joys of colder fermentation and pushing lagers well beyond the realm of pilsner. Lager offers a complete tasting guide to the full spectrum of lager styles, from Munich Helles and Festbier to California Common and Baltic Porter. Taste along and find your new favorite lager! This book also answers such historical and contextual questions as:Why does lager, not ale, dominate world beer production, despite its comparative difficulty to produce?Why are certain European styles like Vienna lager more associated with brewing in Mexico than on the Continent?What does St. Louis have to do with České Budějovice?What role does lager play in today's expanding craft beer landscape?For homebrewers, Lager includes key brewing considerations as well as a selection of lager recipes.

    

    We’ve gathered 20 of our all-time favorite potato recipes into this digital download that will come in handy anytime you think, “A potato side would be perfect, which should I choose.” There’s Best Baked Potatoes (we’ll tell you how to ensure fluffy interiors and crispy skin every time), Easier French Fries (we use half the usual amount of oil, and start the fries in cold oil); Garlic-Parmesan Mashed Potatoes (we add garlic flavor three ways), BLT Potato Salad (we add vinegar to the cooking water for deeply seasoned spuds), Scalloped Potatoes (our lighter, quicker version of the classic is weeknight-friendly); and, Patatas Bravas (ultracrispy meet a spicy tomato-based sauce).

    Think a drizzle of olive oil, fresh seafood, and flavoursome garlic, pulses, herbs and vegetables that contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dale’s Coastline is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better so you know exactly where to visit when you travel to the Mediterranean. Discover whether Marseilles, Valencia or Genoa cook up the best Bouillabaise; where you can find the most delicious pesto (is it Italy, France or Spain?); and where to source the finest ratatouille (Provence, Liguria or Catalonia?). Each recipe is inspired by traditional dishes plucked straight from Mediterranean towns and communities. Learn to cook up Pizza al’Andrea which is topped with tomatoes and anchovies; Pisciarada (Potato and parmesan pie); Suquet of shrimp with toasted almond sauce (fish stew from Costa Brava); Red mullet with potatoes and onions (Cassis); and Bunuelos (bunyols/beignets/zeppole) donuts with aniseed.Whether you’re planning a holiday to the Mediterranean or not, Coastline is an absolute essential for any home cook who enjoys the flavoursome dishes of the Mediterranean and wishes to replicate them at home.

    With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.

    With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood deliver. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You'll find tacos, fish burgers, chowders, and sandwiches--the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night--as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.

    No matter where you come from, there will always be one food that is a part of your life—the flavor of comfort, where just a taste represents home. Without question, the humble boiled milk and sugar jam known as dulce de leche is just such a cultural food phenomenon in countries like Argentina, Chile, Mexico and Brazil.   In Dulce de Leche, you’ll discover the sweet soul of real dulce de leche when you learn how to make the traditional recipe as well as several variations. You'll cook your way through the day with your dulce de leche, from breakfast muffins, medialunas, and panqueques, to picadas for cocktail hour, and on dinner entrees and pies. Creamy and gently sweet, you’ll see how just a couple spoonfuls of dulce de leche will enhances the flavor of grains, fruits, vegetables, cheese, and even poultry. In fact, you might find it becomes a new family tradition.

    Now you can guarantee great mornings with a collection of the test kitchen’s favorite recipes for hot off the griddle (or waffle iron) beauties. Begin with your basic Buttermilk Pancakes elevated to cloud-like status with our recipe. Proceed through Lemon Ricotta Pancakes, Fluffy Cornmeal Pancakes, 100 Percent Whole-Wheat Pancakes (like none you’ve tried before), and more. We’ve included gluten-free versions, Paleo versions, and Better-Than-The-Box Pancakes. On the waffle front, make Overnight Yeasted Waffles, Gluten-Free Whole-Grain Waffles, and Classic Waffles. Set your days up right with a great breakfast.

    Sushi must be delicious. When Fox goes to investigate, Kikuchi teaches him all about sushi—how to prepare rice for it, how to catch fish for it, and, most important, how to eat it! Adorable illustrations portray Fox’s story, and pages in the back provide added information about sushi and Japan.

    The Turmeric Benefits and Cookbook Recipes is loaded with proven ways that will work for you for ailments from anti-inflammatory methods to techniques that can help diminish the fine growth of hair on your face. (Sorry gents, but a man's beard is usually too thick and coarse.)If you have horses, dogs, or cats; they can also benefit from the use of turmeric as you will soon discover. You can use it for beverages, food recipes, face packs, and more.Turmeric is a herbaceous plant that reaches a maximum of 3, 2 feet tall (which makes it easy to pick and collect), and its native from South India, making it the prime spice for this culture since 320 BC, the spice is nowadays used as colorant for plenty dishes and to give that nice flavor.This spice can provide us with many minerals and vitamins, among them the ones that have major presence within Turmeric are; Zinc, Magnesium, Potassium, and Iron, in fact, due to the high concentration of Potassium makes it a big ally to athletes and sporty people, with only a small sprinkle of Turmeric to your beverage you would make it a sport drink. It also has to mention that in some places Turmeric is called "The Queen of Spices," this is not weird to hear after all the benefits you can get from it. In fact, many doctors recommend Turmeric as an aid to determinant sickness or pains.The most spectacular feature of the Turmeric is that unlike drugs that are prescribed for doctors to cure a disease or condition, it doesn't have side effects to your organism which makes it even more secure and pleasant to use.Among the benefits offered for Turmeric to your body we can find: -Prevents cancer, especially skin and breast cancer (According to the University of Texas)-Helps to prevent Alzheimer, the scientist believes that the constant usage of Turmeric in India is a reason why the country has low rates of Alzheimer.-Improve digestion, due to its high content of dietary fiber.-Helps detoxify the liver (Yes, Turmeric also help the drinkers and alcohol lovers)-Reduce bad cholesterol (LDL), the spicy it has shown that can reduce LDL as well as maintain a healthy weight.-Strengths immunological system, due to the vitamin C in it, can prevent flu and another sickness.-Helps to your body with the recovery process of wounds. According to research, these drugs pale compared to turmeric: -Painkillers-Anti-inflammatory drugs-Diabetes medications-Arthritis medications-Steroids-Inflammatory Bowel disease drugsWith all of these benefits; check out some of the ways you will learn how to use turmeric in your everyday lifestyle: -Toss the spice in with some roasted veggies-Add a pinch to your scrambled eggs, a tofu scramble, or a frittata. (A great frittata recipe is included.)-Use it in soups. (A recipe or two for this is also contained in this copy.)-Try it over your greens on items such as cabbage, kale, or collards.-Get ahead of aging and so many other health issues that could be plaguing you.Being said that you can implement Turmeric almost in everything, but one consideration to keep in mind is that Turmeric is not easily absorbed by the human body so a recommendation is to combine it with black pepper and curry.Some others interesting uses of the Turmeric rather than provide flavor, color, and a variety of vitamins and minerals to our body, is that it is also used to dye cotton, paper, leather, silk, etc. We can say Turmeric is not only a super food but a super component as well. Take a few moments and add this fantastic guide to your library of references so you can move forward with a healthier lifestyle for you as well as your family. You can also include your friends with one of the homemade surprises by purchasing your personal copy today