It’s written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike. With full-color photos of dishes and ingredients that takes the guesswork out of shopping for ingredients and cooking this exciting cuisine, you'll soon see what's made Maangchi the modern go-to authority on Korean cooking.

    The new recipes Casas includes reflect the influence of the innovative cooking in Spain today—dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.With Spanish cooking at the forefront of today’s cuisine, this “exceptional book by the leading American authority on the foods of Spain” (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

    #1 New York Times bestselling author Gina Homolka incorporates her healthy, flavor-forward recipes with everyone's favorite way to cook--in one vessel, whether a sheet pan or multi-cooker, and everything in-between. No matter if you'd like to lose weight or just eat a little healthier, this book will make your weeknight dinner routine even simpler with satisfying, all-in-one recipes. Cooking in a single vessel means streamlined dinners with minimal fuss and cleanup--a huge plus after a long day.      Skinnytaste One and Done is organized by vessels that include everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. As always, the recipes are big on flavor and light on calories, and now more convenient than ever. With 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina's signature cooking tips, Skinnytaste One and Done will be a weeknight game changer.(Please note that nutritional information is provided with every recipe, but the most up-to-date Weight Watchers points can be found online at skinnytaste.com.)

    'The i Diet' combines simple, fresh ingredients for an easy way to shed pounds.

    Her first memory of slow-cooker cooking is her grandmother’s pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste.For Sarah, it’s not just about getting dinner on the table—it’s about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It’s about rethinking how to use this magic appliance—such as throwing a biryani dinner party with the slow cooker at the center of the table.Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you’ll find ideas for flavorful sweet and savory slow cooker dishes, including: Whipped Feta, Red Pepper and Olive Dip Granola with Pistachios, Coconut and Cardamom Savory Overnight Oatmeal with Bacon, Scallions and Cheddar Turkey-Spinach Meatballs Stuffed with Mozzarella Spicy Kimchi and Pork Ramen Orange, Olive and Fennel Chicken Tagine Daal with Mango and Mustard Seeds Farro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel Spice Oxtail and Short Rib Pho Corn, Mushroom and Zucchini Tamales Proper Red Sauce Eggplant Parm Peach-Orange Blossom Jam Matcha-White Chocolate Pots de Crème Cardamom-Molasses Apple Upside-Down Cake Star Anise-Black Pepper Hot Toddy Sarah also provides ingenious tips and tricks that will help cooks get the most out of today’s slow cookers, and have them saying, "I never knew my slow cooker could do that!" With a foreword by Grant Achatz, a modernist chef and huge advocate of the slow cooker, Adventures in Slow Cooking makes this convenient appliance an indispensable tool for the modern kitchen.

    But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. “You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

    From the quick and healthy Breakfast Burrito to simple but hearty dinners like Ratatouille Lasagne and Southern Style Chicken, all 80 recipes are easy to follow and use only widely available ingredients. Get confident in the kitchen with advice on batch cooking, stocking up on store-cupboard ingredients and using up leftovers. Use the handy shopping lists to help plan your weekly menus and learn how to create healthy meat-free options or cater for fussy eaters without spending hours in the kitchen.Featuring a foreword from Gregg Wallace and Chris Bavin, Eat Well for Less: Family Feasts on a Budget makes it simpler than ever to cook great food for all the family without breaking the bank.

    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.

    . .Which comes first when mashing potatoes — the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one? Most of us don't have time to figure out the answers to questions like these. We need somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, the food editor of USA Weekend magazine, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one: • A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces • French bread so easy it can be baked every day • Chicken pot pie for weeknights, made with convenient chicken breasts rather than a whole chicken • Macaroni and cheese as effortless as boxed, but three times as satisfying • Pizza dough that rises in just one hour or throughout the day • A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one.THE PERFECT RECIPE includes more than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products and useful tips.

    The action hero as domestic god - swoon!' The LadyPacked with comprehensive advice on ingredients, Fuel for Life includes over 70 simple, mouth-watering recipes. Bear's encouraging and practical guidance will motivate you to try new foods and show you healthy versions of your favourite meals. Free from wheat, gluten, dairy and refined sugar, this is delicious, natural and wholesome food that you and your body will love. Fuel for Life will help you feel healthier, happier, stronger and more energised, and will your nourish your body for maximum success and long-term health.Readers are loving cooking Bear's recipes:***** 'Even the kids are loving these super healthy recipes.'***** 'Packed with amazingly tasty recipes . . . my whole family loved them.'***** 'Love the easy recipes and practical advice. Great book!'

    Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.

    Whether simple or elaborate, daily or annually, these rituals all serve the same purpose for Rosenstrach: to bring comfort, connection, and meaning to everyday family life.   Recipes here are organized into groupings unique to Rosenstrach but familiar to everyone: Our Family Rituals (think tomato sandwiches for lunch after a family walk to the market, or homemade popovers on sleepover mornings); Holidays We Didn’t Invent, including Friday Challah and Easter Ham (yes, both, more on that inside); a Halloween Launch Party for trick-or-treaters, featuring a self-serve simmering pot of Chicken Chorizo Chili. A section on Birthdays includes Rosenstrach’s legendary chocolate frosted “mud” cake as well as a one-size-fits-all party planner with menus that do not rely on pizza. Lastly, in Family Dinners you’ll find celebratory Sunday meals (Soy-Glazed Grilled Pork Chops, Harissa Roasted Chicken, Summer Cobbler) alongside Rosenstrach’s signature easy weeknight fare (Crispy Chickpeas and Yogurt, Shrimp Tacos with Avocado “Butter,” and vegetable-packed Burrito Bowls)—all of which translate to prime quality time with the family.   In this digital, overscheduled age, How to Celebrate Everything helps families slow down, capture the moments that matter—and eat well while doing it.From the Hardcover edition.

    The appealing cookbook offers delectable dishes to serve for breakfast, family dinners, holiday meals, midnight feasts, and parties and celebrations. You'll learn how to prepare the afternoon tea served at Manderley and decadent tarts the Queen of Hearts would love—all while reading food-related excerpts from your favorite books.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.