Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success— Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

    It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times. The recipes in "The Family Meal" are easy-to-prepare and meant for family dining at home. From "Roast Chicken with Potato Straws, Sea Bass Baked in Salt and Mexican-style Slow-Cooked Pork to White Chocolate Cake" and "Baked Apples with Whipped Cream," there is a wide selection of everyday classics for every night of the week. The cookbook is also the first by such a renowned chef to ensure that the dishes are affordable and the ingredients are widely available at the local supermarket. "The Family Meal" is organized into three-course menus, with appetizers, mains and desserts, so you can prepare a well-balanced meal at home ? without fuss. Each recipe is shown with numerous step-by-step full-color photographs, and conversions on how you can prepare a meal for a small or large group - for 2, 6, 20 or 75 people. This is the cookbook by Ferran Adria everyone has been waiting for, it is sure to be one of the most talked about and popular cookbooks of the season.

    Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.    • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.    • Includes more than 100 recipes and more than 200 full-color photographs.    • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.    • British edition has sold 150,000 copies.

    Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

    Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.

    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.

    Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    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.

    The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.Throughout these pages she draws on all four of the region's major cooking styles:        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and taginesFrom the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).India: The Cookbook is the only book on Indian food you'll ever need.