But let’s refocus on the fact that beautifully crafted burgers don't grow on trees." Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too. How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life. While you're at it, give it the Joshua Weissman—or your own—twist. As Joshua would say, “If you don’t like blue cheese, then don’t use blue cheese.” From simple staples to to gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms. With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes. If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.

    This collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

    In the twenty years he has been appearing as a guest cooking expert, Bob has helped develop hundreds of cooking products, including cookbooks. Slow Food Fast and Quick and Easy Pressure Cooking, his previous pressure cooker books, have sold over 200,000 copies, and have been said to be the foremost books on pressure cooking. Now, Bob Warden’s entirely new pressure cooking cookbook, Great Food Fast, looks to redefine pressure cooking all over again. With the help of thousands of reader reviews, forum posts, and comments, Bob has now created recipes that are highly tuned to what his customers want. He didn’t have to go back to the drawing board, just back into the kitchen where he developed over 120 of his very best pressure cooker recipes ever, including five of his signature recipes that he perfected to even greater heights. Wait till you taste the Best Ever Macaroni and Cheese, and his richer, tastier, gravy-er Perfected Pot Roast! And all of this is done in one third of the time. Move over, Slow...it’s time for Great Food Fast!

    They are all easy on time, washing up, shopping and your waistline! Get ready to make it easy with Si and Dave's...15 Minute fillers - super quick recipes Assembly jobs - no cooking Half a Dozen winners - recipes with six ingredients One Pot Wonders - forget the fuss and save on washing-up Batch cooking - getting ahead, cooking in bulk, freezing, saving money, having quick fixes ready to go when you're hungry Easy Peasy Puds - guilt-free sweetness and satisfaction It's time to lose weight, the easy way. It's worked for MILLIONS of readers, and it can work for you!

    This book's 100 recipes include many Caribbean favourites, often modernized with a delicious twist.

    The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.

    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!

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    

    You’ll feel good about eating meals made with the most nutrient-packed ingredients out there—and you’ll savor every bite while getting healthier!"—Nicole Brechka, editor of Better Nutrition"Many people think choosing healthy foods means they won’t taste very good. Jonny and Jeannette prove otherwise. Even people who are eliminating sugar and other sweeteners from their diets can find dozens of simple, scrumptious, nutritious dishes."—Connie Bennett, CHHC, CPC, ACC, author of Sugar Shock! and Beyond Sugar Shock (May 2012, Hay House) and founder of The Sugar Freedom Now CourseDiscover how to make mouth-watering, super-healthy, and super-convenient slow-cooked meals! Nationally-known nutritionist Jonny Bowden, Ph.D., C.N.S., and chef Jeannette Bessinger, C.H.H.C., take slow cooking to a whole new level with these easy, nutritious, and deliciously satisfying recipes!The “clean foods team” of Dr. Jonny and Chef Jeannette use wholesome ingredients, such as fresh fruit and vegetables, grass-fed beef, wild-caught fish, and pasture-raised poultry in their recipes. Losing none of the convenience, they skip the high-sodium canned food “products” used in many slow cooker recipes and bring you dishes with both traditional and ethnic flair. Try the Real Deal Beef Stew with Orange and Clove, the Quick Sesame Teriyaki Low-Carb Lettuce Wraps, the Hot and Hearty Red, White, and Blue Crab Dip, or the Gingered Honey Pears with Cinnamon Sticks. Bon appetit!

    James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.   Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.   Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

    If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!     In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.   Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to. Starring Elizabeth Taylor's Chicken with Avocado and MushroomsFarrah Fawcett's Sausage and PeppersLiberace's Sticky Buns Bette Davis's Red Flannel Hash Bea Arthur's Good Morning Mushroom Tomato Toast Dudley Moore's Crème BrûléeGypsy Rose Lee's Portuguese Fish ChowderJohn Ritter's Famous Fudge Andy Warhol's Ghoulish Goulash Vincent Price's Pepper SteakJohnny Cash's Old Iron Pot Family-Style Chili Vivian Vance's Chicken Kiev Sebastian Cabot's Avocado Surprise Lawrence Welk's Vegetable Croquettes Ann Miller's Cheese SouffléJerry Orbach's TrifleTotie Fields's Fruit MellowIrene Ryan's Tipsy Basingstoke Klaus Nomi's Key Lime TartRichard Deacon's Bitter and BoozeSonny Bono's Spaghetti with Fresh Tomato Sauce And many others from breakfast to dessert.

    Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it started. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars: brownies, blondes, and marshmallow cereal treats are baked in a bread loaf pan - which happily serves two when cut down the middle. Newly married couples (and empty-nesters) will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: have your own personal-sized cake and eat it, too.

    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.'

    Learn how to make entire meals from starters to desserts, all served on sticks! All projects come from Instructables.com, are written by carnival food experts, and contain pictures for each step so you can easily do it yourself.It’s better on a stick!