But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.

    The very British love of spicy foods is properly indulged with recipes from all over the world, including Indian deep-fried soft-shell crab with a delicious home-made lime pickle. There is also the true comfort food — such as Chicken and wild mushroom frying pan pie — and old favourites such as chicken Kiev.

    In this book, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, vibrant, delicious salads that will have you feeling healthy and happy.Divided into chapters that include Classics, Naturally Fast, Salads for Friends, Family Salads and Lunchbox, this book contains salads for all tastes and all occasions. Whether you're looking for a bright salad with which to dazzle your friends, or a simple salad to take to the office, this book is a must-have kitchen staple.Recipes include: Pink Quinoa SaladPolish Herring SaladHam Hock and Lentil SaladVietnamese Chicken Salad with Rice NoodlesCourgetti with Pesto and Grated Ricotta SalataBacon Fried Corn with Greens, Pork and Crisp Sweet PotatoBlack Rice Salad with Peas, Egg and a Curry DressingAsparague, Couscous, Feta & Orange Leon Original Superfood Hot-smoked Salmon, Beetroot, Horseradish & Dill

    Not only are there plenty of gluten-free food options available, but there are also plenty of gluten-free ingredients to choose from that make it easy for you to continue to enjoy your favorite treats. You might not be able to pick up a box of cookies at your local bakery, but you can make some delicious gluten-free treats right in your own home. In this book you will find a collection of gluten-free recipes for mouthwatering sweets including Chocolate chip cookies Blueberry Muffins Chocolate Marshmallow Blondies Lemon Squares And many more... You definitely won’t be disappointed. By trying some of these recipes you will learn that not only can gluten-free baked goods be just as tasty as their traditional counterparts, but you will also find that they are easier to make than you might have thought! Scroll up now and grab your copy

    It can mean adjusting spices in various ways, using different pans and utensils, and utilizing ingredients in smarter, more cost effective ways. In this new and already popular annual, the test cooks at America's Test Kitchen take our best recipes from the year and scale them down for families of two.Newlyweds, empty nesters, single people, and even young parents (who might want to enjoy a sophisticated meal even if their 3 year old is only eating mac and cheese) will relish Cooking for Two.

    Now she’s going to share her secrets with you.With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.Packed with planners, helpful lists and more, this is the only guide you will ever need to save you money, time, and headspace, and change your life for good.

    This full-color collection of one hundred simple, affordable recipes is perfect for committed vegans or anyone who wants to give vegan cooking a try. Packed with inventive, easy and 100% vegan dishes, this gorgeous book is sure to appeal—whether you are looking to take the leap, want to be a little kinder to the planet, need ideas to cook for a vegan friend, or simply want to put some more plant power in your everyday cooking. From Breakfast Muckmuffins to Beet Wellington, and Kinda-Carbonara to Bakewell Tart, Jack's easy, vibrant home cooking is tasty, tempting, and surprisingly uncomplicated.

    And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! Topics in this book include "The Starter," "The Ingredients," "The Sponge," "The Two Things You Must Always Remember," "The Dough," "The Rising," "The Baking," and "Amazing Facts."

    And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

    

    In his restaurant, he calls out the names of the cooks--Vietnamese, Korean, Indian, and others--who have inspired him, and in his book, he teaches you how to work with those flavors and cultures with respect and creativity. Houston's culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report's Best Chef of the Year. A cook with insatiable curiosity, he's trained not just in fine-dining restaurants but in Houston's Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him.The recipes include signatures from his restaurant--favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be "adopted" by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.

    It can speed up almost any dish you are preparing and create a healthy meal. Afraid of pie crust? The Food Processor Bible will have you ready to roll the perfect dough in less than 5 minutes.A culinary bible, this cookbook promises to become dog-eared and food-stained within months. The recipes feature readily available ingredients, simple enough for the beginner and sophisticated enough for the well-seasoned cook. Packed with practical tips, a Daily Food Use Guide and over 500 recipes, it is the essential cookbook to have with your food processor.

    Also included are dozens of recipes for sauces, marinades, and rubs to use when cooking on a barbecue grill.Author Rick Browne is one of the country's best-known authorities on grilling. The creator and host of the PBS TV series "Barbecue America," he is the author of seven cookbooks, most dealing with barbecue and grilling. In this new collection, he's created an encyclopedic collection of recipes drawn from cuisines around the world.Browne begins with a brief, introductory primer on basic grilling techniques, but the real substance of this book is the dazzling array of recipes--all manner of meat and fish, plus numerous vegetarian options, from every corner of the globe, with a particular focus on North American and Asian traditions.Never before have this many great grilling recipes been collected between two covers. If you love to grill--or know someone else who does--this is a must-have resource. It's the only grilling recipe book you'll ever need.

     Guided by a sense that winter is the season for seasonings-from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb-this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth.More than 300 recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Selection of the Book-of-the-Month Club's HomeStyle Books. 112,000 copies in print.

    The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more. For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.