Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.

    She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life -- with the good news that you shouldn't try to make everything yourself -- and how to get the most out of your time in the kitchen.

    Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    Full of sound advice that will appeal to her legions of fans.Spring is a great time to make some simple changes to your lifestyle – start with some easy swaps at mealtimes by trying out some of the recipes in this e-book. The lighter evenings are an excellent time to step up your exercise routine and get outside for some fresh air and activity.Easter is a time of celebration that often involves family and food and lots of chocolate Easter eggs.It isn’t a time of year typically associated with clean eating and restraint. But it doesn’t have to be like that! In this book, I give you some simple ideas to change your diet for the better and there are even some treats so you don’t feel you are missing out on all the Easter fun..This e book gives you:8 simple, healthy recipes for breakfast, lunch, dinner and snacks.it shows you that eating clean means that you can still enjoy family favourites – such as pancakes and roast dinners with a twist.A bespoke HIIT workout, that requires no equipment at all, and can be done at home, to help you feel healthier, fitter and more energized.So what’s stopping you..refuel yourself with delicious nutritious food and embrace the clean eating way of life – you’ll never have felt so good.

    It's a grind that wore down former Cookie magazine editors, Pilar Guzmn, Jenny Rosentrach, and Alanna Stanguntil they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it's a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor).

    Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    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.

    The book contains 420 recipes, including contributions from well-known chefs and supporters of the sustainable agriculture movement.

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    Mexican food is history itself, a culinary marriage of native Indian foods such as corn, beans, squash, chocolate and chiles with the Spanish contribution of wheat, rice and meats. The merger resulted in one of the world's most intriguing and least understood cuisines.Mexico the Beautiful Cookbook captures the fascinating culinary heritage of Mexico in one stunning volume. The recipes, prepared by Acapulco-based Susanna Palazuelos, represent a vast selection of authentic Mexican dishes, from all of the states of Mexico. Many of them are unusual regional dishes that have been passed along by word of mouth, such as garlic chicken from Veracruz, and San Luis Potosi's own version of enchiladas. The traditional favorites are here--chiles en nogada, tamales, pozole, tortilla soup--along with some contemporary surprises such as tequila mousse, cilantro soup and lobster crepes. With pine nut sauce. Other well-known Mexican cooks have also contributed their own special recipes to the book.All 250 recipes have been photographed by Ignacio Urquiza, one of Mexico's foremost food and travel photographers. He also provided the scenic photographs, which lead the reader through the regions of Mexico, revealing the markets, the countryside, the way the people live and eat in this varied and beautiful country. Marilyn Tausend's text provides an informative accompaniment to the recipes and photos, exploring Mexico's dramatic history through its food.Mexico the Beautiful Cookbook is the essential cookbook for anyone interested in Mexico and Mexican food.

    Or, at least, you'll flick through these pages and find recipes so inviting that you'll head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches or burnt-butter brownies. It's the kind of cooking you can do a little bit drunk. It's the kind of cooking that is probably better if you've got a bottle of wine open, and a hunk of bread to mop up the sauce.But if you sit down with this book and a cup of tea (or that glass of wine), you'll also discover that it's an annotated list of things worth living for: a manifesto of moments worth living for. Because there was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet, and made her want to be alive.This is a cookbook to make you fall in love with the world again

    The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves. Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts. For example: A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, "mezze" (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting. Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well. The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades hercontemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.