Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar's roots inform deep insights on Hawaiʻi's multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not?Eating for Beginners details the year she spent discovering how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at Applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald's.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food.

    This book features 80 gluten-, grain-, and dairy-free treats for the health-conscious chocolate lover.Known to botanists as Theobroma cacao ("food of the gods"), cacao isn't just a flavor, it's an experience. It's no wonder that millions of people turn to chocolate for comfort and pleasure. Kelly Brozyna welcomes this heavenly treat into the Paleo diet with this innovative collection of recipes.Choosing organic and ethically-sourced chocolate is equally as important as selecting sustainable meat. Addressing chocolate farming and production, Kelly and her husband present everyone's favorite indulgence in a global context.The book concludes with a special bonus chapter—10 savory recipes that incorporate chocolate. While mole is well-known for its delightful use of chocolate, other dishes such as Spicy Massaman Curry, Tomato & Cherry Chicken Cutlets, and Chili with Roasted Butternut Squash are equally complimented by chocolate.Enjoy these recipes from breakfast to dinner, and especially for dessert.

    Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she’s finally showing the rest of us how to achieve her impeccable yet approachable cooking style. Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Charred Eggplant with Zaatar and Yogurt Tahini, Mezzi Rigatoni with Radicchio and Guanciale, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.   Cook Beautiful is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    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

    She didn't realize how much sugar was hidden in her diet, or how much it was affecting her well-being. When she learned that her sugar consumption could be the source of a lifetime of mood swings, fluctuating weight, sleep problems, and thyroid disease, she knew she had to make a change.What started as an experiment to eliminate sugar--both the obvious and the hidden kinds--soon became a way of life, and now Sarah shows you how you can quit sugar too:* follow a flexible and very doable 8-week plan* overcome cravings* make food you're excited to eat with these 108 recipes for detox meals, savory snacks, and sweet treats from Sarah Wilson and contributors including Gwyneth Paltrow, Curtis Stone, Dr. Robert Lustig (The Fat Chance Cookbook), Sarma Melngailis (Raw Food/ Real World), Joe "the Juicer" Cross, and Angela Liddon (Oh She Glows)I Quit Sugar makes it easy to kick the habit for good, lose weight, and feel better than ever before. When you are nourished with delicious meals and treats, you won't miss the sugar for an instant. "When I quit sugar I found wellness and the kind of energy and sparkle I had as a kid. I don't believe in diets or in making eating miserable. This plan and the recipes are designed for lasting wellness." -- Sarah Wilson

    While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.

    Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yehThe Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.2018 IACP Cookbook Award nominee for Compilations.

    Now, in this cookbook confessional, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including David Chang, Jacques Pépin and Tom Colicchio and many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen showcases Cowin’s plentiful cooking mistakes, inspiring anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.

    Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

    Now he shares 100 delicious, essential Italian-American recipes—from his grandmother’s secret dishes to his personal favorites—with his own signature touches that make dinner a family event.TLC’s beloved Buddy Valastro is not only a master baker, he’s also a great cook—the boss of his home kitchen as well as of his famous bakery, Carlo’s Bake Shop. Home cooking is even more vital for the Valastro family than the work they do at the bakery. Every Sunday, the whole clan gathers to cook and eat Sunday Gravy—their family recipe for hearty tomato sauce. These nourishing meals are the glue of their family. Cooking Italian with the Cake Boss shares 100 delicious Italian- American recipes beloved by Buddy’s family, from his grandmother’s secret dishes to Buddy’s personal favorites, with Buddy’s own signature touches that make dinner a family event. Buddy Valastro is renowned worldwide as the Cake Boss, but Buddy knows far more than just desserts. He makes classic dishes like Pasta Carbonara, Shrimp Scampi, and Eggplant Parmesan even more irresistible with his singular flair and with old-school tips passed down through generations. With his friendly charm, he guides even novice cooks from appetizers through more complicated dishes, and all 100 easy-to-follow recipes use ingredients that are obtainable and affordable. Your family will love sitting down at the table to eat Steak alla Buddy, Auntie Anna’s Manicotti, Mozzarella-and- Sausage-Stuffed Chicken, Veal Saltimbocca, Buddy’s Swiss Chard, and mouthwatering desserts like Lemon Granita, Apple Snacking Cake, Cocoa-Hazelnut Cream with Berries, and Rockin’ Rice Pudding. Buddy’s recipes allow home cooks to become the bosses of their own kitchens, and anyone will be able to whip up a tasty and nutritious Italian dinner. Filled with luscious full-color photography and with stories from the irrepressible Valastro clan, Cooking Italian with the Cake Boss shows how to create new takes on traditional dishes that will make your famiglia happy. *** My family, the Valastros, makes its living by baking and selling just about anything you can think of at Carlo’s Bake Shop. It’s what we’re known for. But there’s another side to our family and our relationship to food, and it’s just as personal, maybe even more personal, than what we do at the bakery. I’m talking about the recipes and dishes, meals and traditions that nourish our bodies and souls when we get home. Just like any other family, we enjoy chilling out and spending time together, and there’s no way we’d rather do that than around a table, a place that keeps us grounded and connected to each other as well as to the relatives who came before us. As proud as I am of our professional success, I’m just as proud that we’ve been able to continue making time for our family and extended family—and we’re talking a lot of people— to meet several times a week and eat together. And now I’m honored to share with you my family’s favorite recipes and to tell you the stories of what makes them so near and dear to our hearts. I hope they might become favorites for your family as well, that they help you create memories to last a lifetime, the same way they’ve done for us Valastros. -- Buon Appetito, Buddy Valastro

    At the pizzeria where he worked as a kid, he learned to substitute pork for veal in cutlets—which came in handy later when the bankroll was low. At thirteen, he got his first percentage from a local deli—that lost business when he started supplying the neighborhood wiseguys with his own heroes. And what great heroes they were… Once he entered Witness Protection, though, Hill found himself in places where prosciutto was impossible to get and gravy was something you put on mashed potatoes. So he learned to fake it when necessary (for example, Romano with white pepper took the place of real pecorino-siciliano cheese), and wherever he found himself, Hill managed to keep good Italian food on the table. He still brings this flair for improvisation to his cooking. No recipe is set in stone. And substitutions are listed in case you need them. Now, in his inimitable style, Hill tells some spicy stories of his life in the Mob and shows you how to whip up his favorite dishes, Sicilian style—even when you’re cooking on the run....

    A Basics section offers six piecrust recipes, troubleshooting tips, and advice on selecting seasonal ingredients. Named one of Booklist's Top Ten Food Books of 2012!