Brunstetter, is a collection of over 200 recipes that are great for taking along and sharing where people meet to worship, work, and play. Included are tips for traveling with and serving food as well as personal stories of how gatherings are at the heart of the Amish community. The well-organized book boasts contributions from Amish and Mennonites from across the United States. Categories include Beverages, Snacks, Breads and Rolls, Salads, Side Dishes, Main Dishes, Desserts, and Feeding a Crowd. Encased in a lay-flat binding and presented in full color, home cooks from all backgrounds will want to add this cookbook to their collection. Wanda E. Brunstetter’s Amish Friends Gatherings Cookbook is sure to become a treasured resource.

    And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In Sean Brock’s South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

    More recently, however, it has found a mainstream audience who view it as a real foods-based diet with weight loss and other overall health benefits. By focusing on dietary fat and ketones instead of simple carb-derived glucose as a primary energy source, the body becomes more efficient at burning body fat and is spared the conversion of leftover glucose calories into body fat.The Deliciously Keto Cookbook offers 150 deliciously satisfying recipes for breakfasts, appetizers, snacks, mains, desserts, and sides, all designed to help readers set and reach personal health and weight loss goals. The recipes follow a high fat/low protein/ultra low carb ratio designed to induce readers into a state of nutritional ketosis where they are consistently burning ketones (fat molecules) for energy instead of glucose (carbohydrates). Additionally, readers who have attained health goals and are looking to follow a longer-term maintenance program will benefit from simple modifications for each recipe that enable them to adjust the nutrient ratios to a slightly lower fat and slightly higher carbohydrate ratio.Also included:+ Tips and tricks for cooking keto-friendly dishes, eating out on the keto diet, and managing the side effects, including the temporary "keto" flu that accompanies the induction of ketosis.+ Helpful modications that enable readers to modify recipes from a high fat induction phase to a moderate fat maintenance phase.

    So she moved to San Francisco to train under Jeremiah Tower. Almost thirty years later, Crenn was awarded three Michelin Stars in 2018 for her restaurant Atelier Crenn, and became the first female chef in the United States to receive this honor. In this book, the author writes of her childhood in Versailles. Adopted as a toddler, growing up she often felt like an outsider, and was haunted by a past she knew nothing about. But after years of working to fill this blank space, Crenn has embraced the power her history gives her to be whoever she wants to be. She also addresses restaurant culture, sexism, immigration, and climate change, this is a book of a chef's personal journey of discovery.

    Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    From a lonely childhood spent in pub car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through taste clouds of prawn gas and chocolate air at 'the best restaurant in the world', to mock dog in Shoreditch, sperm sushi in Tokyo and delicious fricasseed field mouse in 'Ancient' Rome, Coren has experienced pretty much everything a restaurant can throw at you, and thrown it right back. Or at least caught it, sniffed it, and bagged it up for later. Bad waiters, bum tables, little rip-offs, big cons, old fish, cheap meat, yesterday's soup and tomorrow's gastroenteritis... Coren tells you how to avoid the lot, and even come out of it with free champagne and a dish named after you by way of apology. It doesn't matter if it's fish and chips, takeaway pizza, a medieval banquet with Sue Perkins or a slap-up nosh at the Hotel de Posh, there is always a right way and wrong way to do it.How To Eat Out is a bit of both.

     Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus--and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan's deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you'll need to create a well-stocked bar--all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani. The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender's creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild's breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who've greatly contributed to global cocktail culture further contextualize Meehan's philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome. This densely informative, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and nearly 500 pages--making it an instant classic to be enjoyed now, and for years to come. Whether you're a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan's Bartender Manual is the definitive modern guide.

    The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex.Now, with more brands available than ever before, it is the time to set out what makes gin special, what its flavors are and how to get the most out of the brands you buy. With this book as your guide, discover:How gin is madeWhat a botanical is and how they impact a gin's flavorWhat the difference between Dutch, London, Scottish, Spanish and American gins isHow you drink them to maximize your pleasureWhether there is life beyond the gin & tonic (yes!)The body of the book covers 120 gins which Dave has tested four ways - with tonic, with lemonade, in a negroni and in a martini - and then scored. In addition, each gin is categorized according to an ingenious flavor camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.

    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!

    Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

    Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor.Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    Share the obsession! Inspired by a diversity of cuisines, James Beard Award-winner Raghavan Iyer’s passion for potatoes shines through in his continent-by-continent celebration of the amazing potato and the tastiest ways you can cook it—including soups, salads, gratins, tarts, and the Ultimate French Fries.Features recipes for:Potatoes to start—from Cheesy Tarragon Tots to Steamed Potato-Chive BunsPotatoes for dinner—from Creamy Massaman Curry to Chorizo-Stuffed HashPotatoes on the side—from Kung Pao Potatoes to Hasselback Potatoes with Cardamom ButterAnd potatoes for dessert—from Thick-Cut Potato Crisps with Dark Chocolate to Sweet Potato Rolls with a Creamy Cointreau Glaze

    It features over 100 delectable recipes for cakes, brownies, cookies, and more that all can all be made in only five minutes! Jennifer Lee guides you through your cake favorites like funfetti, peanut butter, and dark chocolate! Trying to eat better? Make it skinny with tons of featured recipes that are less than 300 calories. Only have a few ingredients lying around? Try a recipe in the chapter dedicated to mug cakes containing four ingredients or less! Every recipe is simple, fast, and fool-proof. Mix your ingredients right into your favorite mug for next to no clean up. 5-Minute Mug Cakes is exactly what you need to have a warm, homemade dessert in no time!

    After reaching a peak weight of 260 pounds and a lifetime of struggling with obesity, yo-yo dieting, autoimmune disease, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year without exercise. She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavors of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 delicious recipes for the Instant Pot, air fryer, and more, Brittany’s new book shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.