She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life -- with the good news that you shouldn't try to make everything yourself -- and how to get the most out of your time in the kitchen.

    What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen.This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

    The books will include pages straight out of Rutabaga's cookbooks, with recipes that readers can make at home.

    Ranck and Phyllis Pellman Good"Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. They are miracles for potluck meals, whether in

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:Miso-Ginger Chicken SaladRigatoni Carbonara with RicottaVietnamese Meatball Lettuce WrapsPeanut-Sesame NoodlesWhite Balsamic Chicken with TarragonSeared Strip Steak with Almond-Rosemary Salsa VerdeChocolate-Tahini PuddingTuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Great food in quick time, every night of the week.

    A tale of security and discovery, of playfulness and tragedy, of a fall from grace and the origins of faith.

    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.

    But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    “An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

    Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-color photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—shows how to use these game-changing pantry ingredients in 100 original talk recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

    Cooking should be as much fun as reading a comic book. Recipes should be cheap and easy. And the food has to taste good. That's where Cooking Comically comes in. Tyler Capps, the creator of recipes like 2 AM Chili that took the Internet by storm, offers up simple tasty meals in a unique illustrated style that will engage all your senses. These dishes are as scrumptious to eat as they are easy to make. This collection includes all time favorites and original recipes from Cooking Comically including Sexy Pancakes, Bolognese for Days, Mash Tatoes, Pulled Pork aka Operation Man Kitchen, and Damn Dirty Ape Bread. Perfect for those who can barely boil water but are tired of ramen and fast food. Stop slaving. Start cooking.

    Expert baker Yossy Arefi's collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They're baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn't be simpler to create. Yossy's rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks.Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

    Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

    On trips into town, they would marvel at the strange visual world of Manhattan--its blackened sidewalk gum-wads, "those West Side Story-things" (fire escapes)--and its crazily honeycombed systems and grids.Told through Chast's singularly zany, laugh-out-loud, touching, and true cartoons, Going Into Town is part New York stories (the "overheard and overseen" of the island borough), part personal and practical guide to walking, talking, renting, and venting--an irresistible, one-of-a-kind love letter to the city.