Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame®-inspired Yule Log..

    From rolling and cutting to flooding and piping, you’ll find dozens of techniques to turn plain cookies into fun treats for your next special occasion. With instructions for making stand-up cookies, tips on creating icing color palettes, and advice on freezing and shipping, the cookie fun never stops!

    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.

    You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

    In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods. Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and English Muffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food.The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake.In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.

    Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.

    How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life. From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year. Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce.

    After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

    Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

    Ignoring her mother’s advice that she get another job immediately or “never get hired anywhere ever again,” Flinn instead cleared out her savings and moved to Paris to pursue a dream-a diploma from the famed Le Cordon Bleu.The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn’s transformation as she moves through the school’s intense program and falls deeply in love along the way. Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her “wretchedly inadequate” French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city’s street markets and purveyors come alive in rich detail.The ultimate wish fulfillment book, her story is a true testament to pursuing a dream. Fans of Julie & Julia, My LIfe in France, and Eat, Pray, Love will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.

    But the secrets of making perfect macarons have long eluded home bakersuntil now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection.