From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

    Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into 30 days of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, Giada’s Feel Good Food is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest.

    Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying. Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.

    - Chapters spotlight the Deen brothers' specialties--from Bobby's all-time favorite goulash to Jamie's amazing cheeseburger pies.- Fresh and upbeat, it's spiced up with lively Deen brothers' tidbits and stories giving you an inside look at their lives.- Deen family photos and recent photos of the brothers shaking it up in the kitchen with family and friends add a special touch.

    Our Circle of Friends cookbook chapters are now available for your digital devices! With recipes like Icebox Chocolate Chip Cookies, Amy’s Pecan-Chocolate Bars, Gran’s White Chocolate & Cranberry Cookies and 22 delicious others, these cookies are ready to download...take them along for grocery shopping or recipe-sharing on the go! Digital file, 25 recipes.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    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.

    Here, in the official Ninja® Foodi™ Complete Cookbook for Beginners, you’ll find easy, flavorful recipes specifically designed for the innovative technology of the Ninja® Foodi™.No matter what you’re in the mood for, there’s a wide range of versatile recipes in Ninja® Foodi™ Complete Cookbook for Beginners. From wholesome “360 Meals” that allow you to fully cook grains, crisp vegetables, and tender proteins all in the same pot, to time-saving “Frozen to Crispy” recipes that allow you to cook frozen food without defrosting it first, the Ninja® Foodi™ Complete Cookbook for Beginners puts tasty, nourishing meals on the table in no time.The ultimate beginner’s guide for using this one-of-a-kind appliance, the Ninja® Foodi™ Complete Cookbook for Beginners includes: 75 quick, tasty, good-for-you recipes that include options not only for breakfast, lunch, and dinner, but also appetizers, breads, desserts, and more Quick-start guidance for using your Ninja® Foodi™ and understanding all of its unique features such as how to pressure cook, air fry, TenderCrisp™, dehydrate, and more Expert tips and tricks that will eliminate the learning curve regardless of your prior culinary experience There is no dinner dilemma that the Ninja® Foodi™ can’t handle. And with the official Ninja® Foodi™ Complete Cookbook for Beginners, there’s no recipe that you can’t cook.

    Get ready to party your ass off without damaging your waist or wallet. With more than 100 recipes for healthy, vegan meals, sides, snacks, and cocktails, Party Grub helps you throw a bomb-ass party without serving gut grenades.From passed appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen Party Grub brings the flavor without the side of fat, calories, and guilt.

    Reprint.

    This new edition will help you to discover the differences between the "lightly earthy, nutty" palate of the 10-year-old Fettercairn; the "elegant, dry" 10-year-old Glenfarclas; the "full, smooth" body of the 1971 Millburn; and the "sweetish, gingery, warming" finish of the 12-year-old Oban malts.This is the essential reference for the discerning scotch drinker, and for those about to begin their exploration into the pleasures of single malt whiskies.

    Over 90 recipes in all, including 12 just for kale!

    Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen addresses these issues and many more, demystifying the confusing and often conflicting data about what defines healthful eating. Along with a deliciously varied selection of dishes, Denise shares her “master” recipes, including her all-purpose Gluten-Free Flour Mix, Dairy Milk Alternative, Fiber-Rich Sandwich Bread, Creamy Macadamia Pine Nut Cheese, and Soy Velvet Whipped Cream—key staples that make Classic French Toast, Mushroom Kale Lasagna, Rustic Heirloom Pesto Pizza, and Pumpkin Cheesecake possible.  In addition to being entirely dairy- and gluten-free, each recipe has been calibrated to reduce or eliminate the need for refined oil and sweeteners. And for those who must avoid eggs, nuts, and soy products, recipes that are free of these components are clearly labeled. So whether you’ve been diagnosed with a particular food intolerance or sensitivity, or you’re just trying to consume a less refined, more healthful diet, The Dairy-Free & Gluten-Free Kitchen has something for just about everyone!

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.From the Hardcover edition.