Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

    . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

    There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

    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.

    Now, Alex Prud'homme, Child's great-nephew and My Life in France co-author, vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's First Lady of French Food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, the book uncovers the Julia Child beyond her "French Chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

    Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new. Recipes Mint Adjika Tsago’s Blackberry & Grape Sauce Savory Peach & Tarragon Salad Plov with Pumpkin, Chestnut & Walnut Zahir’s Stoned Chicken Vine Leaf Dolma Armenian Cognac Profiteroles Red Basil Sherbet

    The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

    And rightfully so. Starving yourself thin or keeping track of each bite like pennies in your checkbook is no way to live. So what's a girl with skinny jean dreams supposed to do? Teresa Giudice has the answer. In fact, she was born with it. The first-generation Italian-American mom of four and svelte star of The Real Housewives of New Jersey credits her knockout figure to her Old World upbringing. And now, in her fun, encouraging, and budget-friendly cookbook, she skewers the myth that looking fabulous has to be a chore. In Skinny Italian, she reveals how to: substitute tedious meal plans with simple, flavorful recipes; choose fresh, flavorful ingredients instead of counting calories; slow down and enjoy a faster metabolism; replace starvation with celebration by adopting an Italian attitude to cooking, eating, and entertaining; love food, love eating, and still love your body afterward! Teresa shows how anyone can master the cornerstones of Italian cuisine. Learn how to make six different tomato sauces from scratch, how to choose and use the right olive oil, and how to prepare over sixty Giudice family recipes straight from Salerno. From Gorgeous Garlic Shrimp to Beautiful Biscotti, you'll want to make these sumptuous recipes again and again. Discover how easy and economical wholesome, homemade cooking can be.Skinny Italian is not a diet book. It's an "eat it and enjoy it" book. Join Teresa and discover how gorgeous can be a sumptuous side effect to living la bella vita.

    And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe. If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

    The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

    The best news of all is that they're actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? In Doughnuts, prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Of course, the cookbook is also full of traditional recipes for favorites like Old-Fashioned Sour Cream and Chocolate Raised doughnuts, as well as vegan and gluten-free recipes. The mouthwatering photography and tasty recipes will leave readers and home cooks drooling and dreaming about doughnuts.