You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.Within these pages you will find recipes to please all the senses, including:• Mango Curry Tofu• Whole Roasted Cauliflower in Makhani Gravy• Baked Lentil Kachori Pastries• Quick Tamarind-Date Chutney• Avocado Naan• Fudgy Cardamom SquaresThe recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes.The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.

    The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

    Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

      The Soup Club began when four friends (who, between them, have four husbands and ten hungry kids and several jobs) realized that they didn’t actually have to cook at home every night to take pleasure in a home-cooked meal. They simply had to join forces and share meals, even if they weren’t actually eating them together. Caroline, Courtney, Julie, and Tina happen to be neighbors, but a soup club is for anyone: colleagues, a group of workout buddies, a book club. All you need are a few people who simply want to have more home-cooked food in their lives.In a soup club each person takes a turn making soup—and sometimes other dishes for sides or for when everyone needs a break from soup, so if a club has four people, in a month each person will have dinner delivered three times—a dish that can start as a full meal and stretch into more dinners or lunches or even morph into a sauce. Soup is forgiving, versatile, and perfect for sharing; it can be spiced to taste, topped elaborately or not at all, and dressed up or down. It travels well and reheats beautifully.  The Soup Club Cookbook also has dozens of tips for cooking in quantity and for tailoring soup to individual tastes and needs. Here, too, are simple guidelines for starting your own soup club, anecdotes, and a few cautionary tales  that will inspire anyone to share food and eat well.  Recipes include quick and easies, classics, twist on favorites, and dozens of flavor-rich new crowd pleasers:     • Carrot Coconut and Chicken Chili,    • Senegalese Peanut Soup    • Faux Ramen    • Red Lentil Curry Soup    • Potato Cheddar Soup    • Sun Dried Tomato Soup    • Jeweled Rice Salad    • Cheddar Cornbread,    • Summer Corn Hash    • Soy Simmered Chicken Wings

    Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler.Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries.From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.

    Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.Tacopedia's highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart.Features:– Forward by internationally renowned chef René Redzepi.– 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces.– Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps, and more that bring the vibrancy of the taco, and its homeland, to life.

    

    If you're short on time, few in numbers, and craving the comfort of a home-cooked meal, Slow Cooking for Two is here to save the day. Slow Cooking for Two offers 101 easy recipes meant for just two people, including soups, stews, casseroles, desserts, and more. Slow Cooking for Two will save you time and money with simple and delicious meals that are flavorful without requiring hours of preparation. Slow Cooking for Two will give you all the tools you need to start enjoying slow cooking for two people, with: *101 easy slow cooker recipes specifically designed for 1½ and 2-quart slow cookers *Comforting Slow Cooking for Two recipes, including Minestrone Soup, Beef Bourguignon, Chicken Pot Pie, Mac and Cheese, and Turtle Brownies *Easy one-pot meals, including Short Ribs with Polenta and Meat Loaf with Potatoes *Practical techniques for slow cooking for two, including shopping lists, and food preparation and storage tips Slow Cooking for Two will make it easy for you (and one more!) to enjoy delicious and hassle-free meals.

    With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean-and filled with photographs by Dominic Davies-this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

    The good news? Eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. In The Anti-Inflammation Cookbook, professional cook and inflammation sufferer Amanda Haas joins forces with Dr. Bradly Jacobs to explain which foods are beneficial and why and to share 65 delicious, simple inflammation-busting recipes. Sometimes good food can be the best medicine.

    The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their creators’ kitchens into beloved web destinations. Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness—only to find love waiting where she least expected it.

    Lavish photographs and a colorful graphic design add visual appeal to these fresh and fabulous recipes celebrating a favorite dish.Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for salads to match any season, occasion, or mood. Whether it’s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover’s craving throughout the year.Table of Contents:IntroductionJanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecemberJanuarySalad DressingsSalad Greens GlossaryIndexSample recipes:JanuaryShaved Fennel Salad with Citrus DressingWarm Escarole, Egg & Bacon SaladGrapefruit, Chicken & Pistachio SaladFebruaryDuck Breast with Radicchio & Bitter GreensSmoked Trout, Apple & Walnut SaladWarm Lentil Salad with Mustard VinaigretteMarchShaved Artichoke & Blue Cheese SaladSliced Flank Steak, Haricot Vert & Potato SaladIsraeli Couscous Salad with Mint VinaigretteAprilPasta Salad with Spring Asparagus & Snap PeasChopped Salad of Chicken, Watercress & Ricotta SalataFarfalle Salad with Tomatoes and Smoked MozzarellaMayChopped Chicken Salad with Lemon-Tarragon DressingSpring Greens & Flowers SaladWatercress & Duck Salad with Gingered Strawberry DressingJuneChopped Salad with Lemon & Olive OilCalifornia Nicoise SaladCherry Tomato Salad with BurrataJulyHeirloom Tomato Salad with Blue Cheese DressingGrilled Peach, Arugula & Goat Cheese SaladBLT & Poached Egg SaladAugustGrilled Flank Steak and Romaine SaladWatermelon, Feta & Mint SaladGrilled Eggplant, Corn & Bread Salad with Tomato-Basil VinaigretteSeptemberBitter Greens with Pecans & Balsamic VinaigretteGrilled Artichoke SaladSalad of Grilled Pork, Pears & Toasted PecansOctoberChicken Salad with Apples & WalnutsFrisee, Endive & Watercress Salad with Roquefort & PearWarm Borlotti Bean & Radicchio SaladNovemberFarro Salad with Turkey, Dried Cranberries & Roasted SquashCannellini Bean Salad with Grilled Radicchio & TunaSalt Cod SaladDecemberWarm Spinach & Bacon SaladSalad of Satsumas, Roasted Beets, Pecans & Farmer's CheeseWinter Pear Salad with Walnuts, Pomegranate & Blue CheeseOther titles in the series:Soup of the Day

    For those who are always short on time when it comes to cooking, Ellie is here to help. Her recipes—which include breakfast bakes, soups, salads, casseroles, and more—can all be prepared ahead of time, making putting food on the table that much easier. Each recipe includes instructions for refrigerating and/or freezing as well as storing and reheating directions. With exciting dishes like the Pumpkin Spice Overnight Oats in Jars and the Herbed Salmon Salad, you’ll be able to have meals ready days in advance. As with her other books, all of Ellie’s recipes are healthy and come complete with nutrition information. But that doesn’t mean they sound like diet food! Just look at the Creamy Tomato Soup, Chicken Enchilada Pie, and Smoky Smothered Pork Chops, to name a few. You Have It Made helps you turn your fridge and freezer into a treasure chest of satisfying, good-for-you meals.

    His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

    With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal. These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes...This must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Tips you can trust...Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light® Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.