And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

      Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with an array of comfort foods. Sunny gives you the whole world in just a few bites: her southern Slow ‘n’ Low Ribs, a bit of Germany in her currywurst-inspired Pork Burgers with Spicy Ketchup, Asian influences in Spicy Noodle Bowls, and a classic Shrimp and Andouille Boil from New Orleans. Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.

    Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.

    With a small budget, a few hours of preparation, and some late-night cooking, we put together a down-sized Top Chef potluck competition — save for the fame, sweating and nervous breakdowns.As potlucks were created in the nature of giving, it seems only right to want to share our recipes — and some tips on setting up the event — with fellow food lovers.

    The recipe for success is simple; time and warmth are all it takes to transform a few basic ingredients into springy silky dough that bakes to a crackly, crusted loaf. It is like most things- easy when you know how, with practice making perfect. If we had to choose one single phrase that I feel is essential to bread making, it would be this; bread is alive, growing entity and, the product of it’s ingredients and surroundings; it responds to its environment- “treat the rising dough as if it were alive’’ While we advocate the use of scales, warmers and thermometers, remember that observation is the baker’s traditional tool. The more you make bread, the better your bread will be.Essential Ingredients and TechniquesFlour is the main ingredients of most bread, accounting for about three-quarters of the finished loaf. The flour you choose will give your bread its individual character. The choice of flour affects not only the quality of the baked bread but also the bread baking process , Flour will absorb more, or less, liquid depending on the verity of wheat that it was made from, the place were it was harvested, and the way in which it was milled. Such variables are compounded by the humidity in the air – on a damp day, flour will adsorb less liquid than on a dry day. The quantities of liquid given in the recipe can never be more than guidelines. Our mixing technique suggests that you hold back a proportion of liquid and add as needed. The method acts as a safeguard against overly wet dough and the consequent need to add extra flour; which upsets the balance among flour, salt and yeast. If you require a little more liquid than stated in the recipe, do not hesitate to add it; your aim is to produce dough conforming to the consistency specified in the recipe, be it firm, soft or wet. Observing; and understanding the condition of your dough, and what it requires, is the key to successful bread baking.

    

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans.In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One- Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and of course a few fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.

    These are my mom's recipes and a few other recipes from family members. This book means more to me than any other book I've ever created. These recipes are what I grew up on. These recipes are what I'm made of (literally)!A family gathering wouldn’t be a family gathering without these foods. Just the smell of some of these dishes brings back so many fond childhood memories. This cookbook is full of homemade recipes, soul foods, and comfort foods that just make life so much better. I made this family recipe book with lots of love for my family and friends. It is my deepest hope and wish that you and your family can enjoy them all the same. Here's a few of our go-to family recipes: BreakfastBiscuits and GravyPowdered Sugar DonutsMaw Maw’s Blueberry MuffinsCasey’s Couscous & EggsHannie’s Avocado Egg ToastSide DishesGreen BeansAngie’s Hash Brown CasseroleCrab DipGrape SaladCole Slaw SaladCrazy CrackersHandlesHannie’s Cast Iron Skillet CornbreadMain DishesChicken Salad SandwichesChicken and DumplingsDarci’s Chicken Tortilla SoupTaco SoupTaco BurgersHam & Cheese SlidersPorcupine MeatballsSloppy JoesCheeseburger PieBeef “Matryoshka”Beef StewBeef BurritosRoast Beef and GravyHannie’s LasagnaLasagnaCrab CakesCrawfish ChowderSalmon PattiesShrimp & GritsDessertsAunt Judy’s Pecan Pie CakeAngie’s Banana PuddingMelanie’s M&M CookiesChocolate Chip Pound CakeCream Cheese Pound CakePea Pickin’ CakeEarthquake CakeMississippi Mud Pie Full-Time Mom, Best-Selling Author, and Lover of Food Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen. She enjoys sharing her love of food with the world by creating "no-nonsense" recipe books that anyone can use. You can find cooking tips, advice, and recipes on her blog, www.Hanniepscott.com. Scroll up and click 'buy' to share my family's favorite recipes with your family today!

    But not everyone cooks for a large family. This book (unlike those for six to eight people) hits the sweet spot. From Apples Cinnamon Fritters to Louisiana Fried Catfish, every recipe is created just for two.The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions and recipes for vegetarians, vegans and the gluten-free are also included. There’s so much to savor.The Essential Air Fryer Cookbook for Two includes: Air fry 101—includes tip for getting started and trouble-shooting plus handy charts for guiding timing and temperature 100+ recipes—it’s an air fry fest featuring Chocolate Chip Zucchini, Fried Green Tomatoes, Crab Cakes with Remoulade, Apple Hand Pies and over 96 more scrumptious ideas Ingredient swaps—recipes include tips on getting the best results with ingredients you have on hand, saving time and money Weekend brunch, date night, or dinner with a friend—whatever the occasion, these tasty recipes are made to share together.

    This dish is not obligatory; recollect that it is but aculinary work of supererogation.SOUP: Let your soup be extremely hot; do not let it be like theLaodiceans. You know what St. John said about them, and you would besorry to think of your soup sharing the fate which he describes with suchsaintly verve. Be sure that your soup has a good foundation, and avoidthe Italian method of making _consommé_, which is to put a pot ofwater on to warm and to drive a cow past the door.FISH: It is a truism to say that fish should be absolutely fresh, yetonly too many cooks think, during the week-end, that fish is like themanna of the Hebrews, which was imbued with Sabbatarian principles thatkept it fresh from Saturday to Monday. I implore of you to thinkdifferently about fish. It is a most nourishing and strengthening food--other qualities it has, too, if one must believe the anecdote of theSultan Saladin and the two anchorites.MEAT: If your meat must be cooked in water, let it not boil but merelysimmer; let the pot just whisper agreeably of a good dish to come. Do youknow what an English tourist said, looking into a Moorish cooking-pot?"What have you got there? Mutton and rice?" "For the moment, Sidi, it ismutton and rice," said the Moorish cook; "but in two hours, inshallah,when the garlic has kissed the pot, it will be the most deliciouscomforter from Mecca to Casa Blanca." Simmer and season, then, yourmeats, and let the onion (if not garlic) just kiss the pot, even if youallow no further intimacy between them. Use bay-leaves, spices, herbs ofall sorts, vinegar, cloves; and never forget pepper and salt.Game is like Love, the best appreciated when it begins to go. Onlyexperience will teach you, on blowing up the breast feathers of apheasant, whether it ought to be cooked to-day or to-morrow. Men, as arule, are very particular about the dressing of game, though they may notall be able to tell, like the Frenchman, upon which of her legs apartridge was in the habit of sitting. Game should be underdone ratherthan well done; it should never be without well-buttered toast underneathit to collect the gravy, and the knife to carve it with should be very,very sharp.VEGETABLES: Nearly all these are at their best (like brunettes) justbefore they are fully matured. So says a great authority, and no doubt heis thinking of young peas and beans, lettuces and asparagus. Try to dresssuch things as potatoes, parsnips, cabbages, carrots, in other ways thansimply boiled in water, for the water often removes the flavor and leavesthe fiber. Do not let your vegetable-dishes remind your guests ofFroissart's account of Scotchmen's food, which was "rubbed in a littlewater."

    In this book, Meredith doesn’t just offer over 100 new recipes to make in your air fryer, but tips and tricks to help you really get the most out of your air fryer and put delicious foods in front of friends and family. The recipes in Air Fry Genius can take experienced cooks to the next level in air frying, but Meredith doesn’t leave the newcomers behind. The book will have designated “Easy” recipes, as well as information on air-frying for beginners, how to convert traditional recipes to air-frying recipes, cooking time charts and explanations on why air-frying does such a great job. Recipes include favorites like Veggie Chips, Dill Fried Pickles and Nashville Hot Chicken, as well as more adventurous recipes like Blackberry BBQ Glazed Country-Style Ribs, Thai Turkey and Zucchini Meatballs, Vietnamese Beef Lettuce Wraps, Lobster Tails with Lemon Garlic Butter, General Tso’s Cauliflower, Jerk Rubbed Corn on the Cob, Air-Fried Beignets, plus much more. Everyone’s welcome on board this adventure!

    A highly stressful lifestyle coupled with the compromises you make in your food choices can result in poor health and diseases that can severely limit your ability to enjoy life. Unfortunately, some of the most delicious foods around, such as fried chicken and French fries, are not good for your waistline nor for your overall well-being, since cooking them requires vast amounts of oil. Nevertheless, you can enjoy the flavor and texture of deep-fried foods without the negative effects on your health with the use of an air fryer. Air fryers were first launched in Australia and Europe in 2010. After becoming a big hit, they were soon released in North America and Japan. Now, you can find air fryers practically in most modern kitchens where they are used to cook everything from chips to samosas. But while air frying can be considered a healthier way of cooking, it doesn’t mean you can eat high-fat foods every day without putting your health at risk. Remember that you still need to exercise self-control and stick to cooking mostly healthy foods if you want to stay fit. If you’ve ever wondered about how air frying works and whether it is indeed better for you, this eBook has all the information you need. It also contains healthy recipes so you and your whole family can enjoy all the benefits of air frying.

    The book will be released to coincide with Lorraine’s BBC2 prime time 6-part cookery series.So whether you want to just grab a spoon and dive in solo to a decadent dessert like Chocolate Mousse with Raspberries, or whether you’re putting together a crowd-pleasing menu of French Onion and Sage Soup with Big Fat Gruyère and Mustard Croutons followed by Moroccan Pesto Fish with Caramelised Onion and Haricot Beans with Minty Pine Nut Couscous for a fun and relaxed evening in with friends without the fuss, Lorraine demonstrates how to effortlessly pull off scrumptious food that is a pleasure to eat.Make melt-in-the-mouth fish, fragrant curries and hearty soups infused with herbs and spices, whip up naughty desserts, vibrant salads and quick pasta dishes in minutes and create gorgeous juicy steaks with 2012’s queen of cookery.

    Andrew Whitley, organic baker and founder of 'The Village Bakery', reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home.