Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving.   Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.   You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

    The Year in Cakes & Bakes, which accompanies the new series of Great British Bake Off, is a collection of recipes for every occasion to bake throughout the year. Divided into "Cakes," "Biscuits," "Breads," "Pies," and "Desserts," each chapter will follow a loose narrative journey through the year, starting with January and finishing with Christmas. Looking at the UK's long and rich baking heritage, The Year in Cakes & Bakes includes over 100 delicious recipes, from a Hogmanay Whisky Fruit and Nut Cake to a Bonfire Night Toffee Apple Pie, and from Lemon Easter Sugar Biscuits to a Spiced Figgy Sponge Pudding. With recipes from the contestants, traditional favorites, and new creations reflecting the way we bake today, as well as Mary and Paul's Showstoppers, Signature Bakes, and Technical Challenges, the book is for anyone who likes to celebrate a special occasion by serving something homemade with love.

    Now, his classic seminal work, "Jacques Pepin's Complete Techniques," is completely revised and updated with more than 2,000 color photographs and 30% new techniques.Based on Pepin's 1978 and 1979 archetypal works "La Methode "and "La Technique," "Jacques Pepin's" "Complete Techniques" has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, "New Complete Techniques" includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pepin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.

    The 30-Minute Mediterranean Diet Cookbook makes it easier than ever to get your fill of the Mediterranean diet and all of its health benefits with quick, satisfying recipes for health and longevity.Table-ready in 30 minutes or less, these classic Mediterranean diet meals combine easy-to-find ingredients with quick prep and cook times, so that you can spend less time in the kitchen and more time enjoying your food. From Breakfast Bruschetta to Baked Chicken Caprese to Chilled Dark Chocolate Fruit, The 30-Minute Mediterranean Diet Cookbook makes the Mediterranean diet a staple for everyday schedules.The 30-Minute Mediterranean Diet Cookbook allows you to slow down and savor classic Mediterranean flavors with: An introduction to the Mediterranean diet that explains health benefits, and offers essential guidance on foods to stock up on and foods to avoid. 30 minute meals that use easy-to-find ingredients and simple prep for fresh and wholesome meals. 101 recipes for breakfast, lunch, dinner, dessert, and sides, so that you can eat the Mediterranean way all day, every day. The 30-Minute Mediterranean Diet Cookbook allows you to spend the time you save in the kitchen with friends and family, enjoying every minute of every meal, and living the Mediterranean lifestyle to the fullest.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    As more and more people switch to the Atkins diet or variations of it, they will need recipes! 15-Minute Low-Carb Recipes offers over 200 recipes that can be made in 15 minutes or less.Capitalizing on the runaway success of 500 Low-Carb Recipes, this book offers all-new quick and easy recipes that will be a godsend to low-carbers everywhere.

    

    Many of these dishes are inspired by childhood favorites--but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining--it's like having Ina right there beside you, helping you all the way.From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again.

    More than 20 hikes, ranging from easy to difficult, are covered in depth, with trail descriptions, elevation charts, maps, and photos. Chapters on history, geology, ecology, and wildlife are included along with essential information on lodging, camping, outdoor adventures, and popular park activities in Yosemite Valley, Tuolumne Meadows, Wawona, and Hetch Hetchy. From the world-famous views of cliffs, waterfalls, polished granite domes, and giant sequoia groves to fine dining at the High Sierra Camp, this comprehensive travel companion allows anyone to access this fascinating park.

    Good food makes for great camping! The two can and should go hand in hand, and the recipes and tips in this book, an Editors’ Pick for Amazon Best Books of the Month of July 2017, will guide you along the way.The New Camp Cookbook is a book for day trippers, adventurers, campers, and anyone who enjoys cooking outdoors. You'll find organizational advice and cooking techniques, from planning your meals, packing a cooler, and stocking a camp pantry to building a fire, grilling in foil packs, and maintaining heat in a dutch oven. The recipes are presented by meal: breakfast, lunch, snacks, sweets, and all-out feasts. You can choose your own adventure for each occasion, with recipes as easy as Mexican Street Corn Salad and Tin Foil Seafood Boil to more involved dishes like Korean Flank Steak with Sriracha-Pickled Cucumbers and Dutch Oven Deep-Dish Soppressata and Fennel Pizza. All recipes use a standard set of cookware to streamline your cooking in camp, and are marked with icons to help you quickly find a suitable recipe for your cooking style. Whether you're an aspiring camp chef or a seasoned Scout, you'll find plenty of inspiration in these pages for getting outside and eating well under the open sky.

    Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.   The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

    Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware—really, anyone who loves beautiful, quirky gifts—this is a gem.

    Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

    Are you happy with what you see? Or are you a part of the nutritional statistic that estimates that 68.8 percent of American adults are overweight or obese. Sadly, 16 percent of our children under age 19 are considered overweight. Many kids today are destined for a lifetime of struggling with their weight and serious health problems, including diabetes and heart disease. There's a lot of national debate about how so many of us got this way, but most experts agree we're sitting at our desks or on the couch too much and not moving our bodies enough. And yes, there is just too much good food (and bad food) everywhere, including on our dinner plates. This serious public health issue continues to build, and it is estimated that 73 percent of American adults will be overweight or obese. We are long overdue in reversing this trend! So let me congratulate you on taking the first step in managing your weight with the purchase of this cookbook. I hope that this collection of recipes will help you make smart food choices every day. These low-carb recipes - from the Mediterranean Beef Kabobs to the Crab Chowder - taste really good, and I have trimmed fat and calories to make each recipe better for you and your family. The benefits of smart eating and maintaining a healthy weight are tremendous - including that feel-good feeling every time you look in the mirror.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.