You’ll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.

    The point of this cookbook and all my cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Doughnuts. The Easy Doughnut Cookbook is a complete set of simple but very unique Doughnut recipes. You will find that even though the Doughnuts are simple, the tastes are quite amazing. So will you join me in an adventure of simple cooking? Here is a Preview of the Recipes You Will Learn: Classical Doughnuts Jelly Doughnuts Muffin Doughnuts Polish Doughnuts Bread Pudding Doughnuts Much, much more! Pick up this cookbook today and get ready to make some interesting and great tasting Doughnuts! Take action NOW! Download this book for a limited time discount of only $2.990.99! Related Searches: doughnuts, doughnut cookbook, doughnut recipes, easy doughnut cookbook, simple doughnut recipes, free doughnut recipes

    Food Network host, cookbook author, celebrated chef, and mother of three, Gale Gand has long made brunch a part of her life because it’s the easiest way to gather around the table with family and friends. Now, in Gale Gand’s Brunch! she shares 100 recipes for scrumptious brunch fare, all destined to become household favorites. Traditional breakfast treats become inspired dishes when Gale shares how to effortlessly enliven the basics, like Iced Coffee with Cinnamon-Coffee Ice Cubes, Baked Eggs in Ham Cups, and Almond Ciabatta French Toast. In five mini-classes, she teaches how to master easy but impressive classic egg dishes–omelets, quiches, strata, frittata, and crêpes–with numerous variations on each. Finally, no cookbook by Gale would be complete without recipes for the wonderful baked goods she’s famous for, such as Ginger Scones with Peaches and Cream, Moist Orange-Date Muffins, Glazed Crullers, and Quick Pear Streusel Coffee Cake. Special occasion or not, brunch is a cinch with Gale’s irresistible recipes. Start off the day with zesty Breakfast Burritos for the kids, or wow visiting in-laws with Poached Salmon with Cucumber Yogurt. Anyone will find Gale’s salads, soups, and sides delicious and simple, and with 60 color photographs, you’ll be enticed to try a new recipe every weekend. Wake up to a great weekend with Gale Gand’s Brunch!

    An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

    Discover some of the great recipes he created on his journey to health and wellness, and then prepared for his celebrity clients.Bestselling author, Top Chef favorite, and award-winning chef Art Smith was discovering new innovations in the kitchen, including his beloved cuisine of the South, but neglecting to take care of himself. So he decided to make a change in the way he ate without giving up the foods he loved. By reimagining his favorite dishes and making exercise a regular part of his life, he lost 120 pounds and transformed both his body and his health. Art always knew that fine cooking is a way to show love to others—but now he saw it as a way to show love to yourself.Art can't resist bringing people together through food. It's partly what made him the success he is today—and his unique reimagining of classic comfort dishes has added to his wide appeal. After ten years as Oprah Winfrey's personal chef, Smith now cooks for special events for celebrities all over the world. He has been a contributing editor to O, the Oprah Magazine and has made numerous television appearances, including on ABC's A Very Lady Gaga Thanksgiving, Bravo's Top Chef Masters, and ABC's Nightline.There's no doubt about it: Art Smith's Healthy Comfort is about great cooking and good eating.But Smith also shares his personal journey to good health—including delectable dishes such as Three Cheese Macaroni, Unfried Chicken, and Grilled Hanger Steak with Slow-Roasted Tomatoes that you just won't be able to resist.

    Your level of experience with instant pot doesn't matter - our book applies to any level! Get your copy now!

    The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Whether the advice is philosophical (216. Food never lies, 10. Your soul is in the food, 20. Please, PLEASE slow down) or practical (67. Taste as you go, 111. Always let rice rest, 170. Cook bacon in a cold pan), "Notes on Cooking" offers a unique and invaluable apprenticeship. It is for the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards, and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence. Until now, such enduring good advice especially this quick, efficient, and easy has rarely been found outside a professional kitchen. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended equipment list, an annotated reading list, and an index.

    With friends like his, Quest is one to trust.” - EATER   Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America’s most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians—such as Eric Ripert, Natalie Portman, and Q-Tip—and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove’s diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove’s unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food. Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.

    The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

    Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.      Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet

    THE AMISH COOK, a full-color cookbook based on Elizabeth's columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.‚Ä¢ ‚ÄúThe Amish Cook‚Äù column is syndicated in more than 100 newspapers nationwide.‚Ä¢ Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.‚Ä¢ Elizabeth has been a writer for the Amish newspaper, The Budget, for 40 years.

    Paleo Primer is a great resource to help readers get quickly acquainted with the principles of Primal/paleo/evolutionary health living and eating. The first half of the book lays out the basics, with humorous and memorable cartoons to convey the key messages and lay the foundation for an effective daily routine. You'll learn how to get your mind right for lifestyle transformation, understand which foods to eliminate and why, follow step-by-step plan to get started, and even enjoy a list of "lifesaving books and websites." The recipes section contains over one hundred delicious, easy to prepare dishes that are organized into enticing categories like, "How to Pimp a Salad" and "Cheats of Champions." Paleo Primer also offers preparations suitable for busy weekdays, and others for relaxing weekends. Paleo Primer was written by Keris Marsden and Matt Whitmore, a British couple who operate a unique and extremely popular fitness and wellness facility called Fitter London. Their vast knowledge base, deft teamwork, and highly refined sense of humor shine through in these pages. It is a truly entertaining and deeply impactful read-a great gift idea to introduce a family member, friend, or loved one to Primal/paleo living.

    Her goal was modest: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep. Sema is now 94 years old, and four generations of Wilkes help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Junior Blount, among other familiar faces, waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and southern cuisine, the rich volume is a tribute to a way of cooking-and eating-that must not be forgotten.

    It contains millions of neurons - as many as you would find in the brain of a cat - and is home to the microbiome, an army of microbes that influences your mood, weight and immune system.In this fabulous companion cookbook, Dr Clare Bailey, GP and wife of Michael Mosley, has teamed up with nutritionist Dr Joy Skipper to create a collection of delicious, healing recipes, all expertly balanced to help you fine-tune your diet and reset the equilibrium in your gut.The Clever Guts Diet Recipe Book has all the tools you need to transform your gut and change the way you eat for ever.

    It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.