How to get the best out of a vegetable yes, but also what are the different ways to treat it in the kitchen, which seasonings will make it sing, what other ingredients is it most comfortable or most exciting with. What are the classic recipes not to be missed by a newcomer and what new ways are there which might be of interest to an old hand.'In his inimitable, unpretentious style Nigel Slater, the presenter of BBC One’s Simple Cooking, elevates vegetables to the starring role in his latest cook book, whether that means enjoying vegetables for their own sake or on the same plate as a piece of meat or fish. From crab cakes and crushed peas to broccoli and lamb stir-fry, luxury cauliflower cheese to a delicious broad bean salad, ‘Tender’ has everything a cook could want from a recipe book.

    No chocolate lover can refuse a slice of rich chocolate torte, and a mound of homey blackberry cobbler captures the mood of summer. And what better way to end an elegant dinner party than with a scoop of refreshing mango sorbet or a serving of poached pears drizzled with raspberry sauce?Williams-Sonoma Collection Dessert offers more than 40 recipes, including favorite classics and fresh new ideas. Inside, you'll find simple desserts perfect for a quick afternoon snack as well as seasonal recipes designed for events throughout the year—from the ideal ending to a July picnic to the last course of a hearty autumn meal. For an impressive presentation, offer your guests a selection of elegant desserts on special occasions. And finally, a chapter devoted entirely to chocolate gives you good reason to indulge in everybody's favorite temptation.Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient, making Dessert much more than just a fine collection of recipes. An informative basics section and extensive glossary fill in all you need to know to create an unforgettable dessert that everyone will enjoy.Whether it's a plate of warm double chocolate chip cookies, a chilled dish of richly caramelized crème brûlée, or a thick wedge of old-fashioned apple pie, no one can resist the sweet allure of a homemade dessert.Williams-Sonoma Collection Dessert offers more than 40 easy-to-follow recipes, including both time-honored classics and irresistible new ideas. In these pages, you'll find delicious desserts, both simple and extraordinary, designed to fit any occasion at any time of year, from an elegant holiday celebration to a quick mid-afternoon treat. This beautifully photographed, full-color recipe collection is certain to become an essential addition to your kitchen bookshelf.

    From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.   Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:  • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run   With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!

    From the name that generations have grown to trust.This new paperback edition brings together the tools we need to prepare quick and nutritious meals and includes nutritional information with every recipe. More than 150 color photos, step-by-step drawings, and easy-to-use charts make this the complete cookbook for the busy 90s!

    Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

    Using straightforward, easy-to-follow techniques there are reliable recipes for biscuits, traybakes, bread, large and small cakes, sweet pastry and patisserie, savoury pastry, puddings and desserts.Each chapter transports you on set and showcases the best recipes from the challenges including Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from the show.There are step-by-step photographs to help guide you through the more complicated techniques and stunning photography throughout, making this the perfect gift for all bakers and Bake Off fans.

    The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to create something as dazzling themselves. This unique book contains projects for every skill level: from gorgeous, sugar-dusted heart cookies to delightful billiard-ball cupcakes, to sculpted cakes in the shape of wine bottles and Chinese takeout boxes, to the extravagantly beautiful, threetiered embroidery cake showcased on Sex and the City. With delicious recipes, stunning creations for every occasion, suggestions for time-saving shortcuts, and hot tips for fabulous results, all illustrated with gorgeous photographs and easy-to follow diagrams, The Confetti Cakes Cookbook is a must-have for the outrageously chic baker in all of us.

    A classic, this collection of delicious and nutritious breads, pastries, and desserts is yours again in the original handy binder format.Now it’s easier than ever to arrange recipes to suit your needs and to set out individual recipes while you create. This book will be your most trusted reference to all the traditional favorites as well as an inexhaustible treasure trove of baking inspiration and ideas.Contents include:     • Introduction History     • Pancakes Popovers     • Quick Breads Muffins     • Yeasted Breads Rolls     • Cakes Crumbles     • Cookies Bars     • Pies Pastries     • Pasta     • Whole Wheat     • Sourdough     • Fun for the Young     • Appendices Index"[A] marvelous, straightforward baking manual. Packed with recipes. Destined to be a classic."—USA Today"Jam-packed with recipes and information, this book will become a much-used baking reference in any kitchen. Grade: A+."—The Cookbook Review.

    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!

    The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

    All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat. With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat--such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake--for any occasion. Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevate this book into something truly special.

    Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!

    But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: "A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

    With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.

    It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.