In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.  Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You’ll also find some of Olia’s favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue. Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, Mamushka’s earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.

    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

    Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender—most taking less than thirty minutes.The chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With The Vitamix Cookbook they’ve created mouthwatering food you’ll want everyday: breakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes soups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!) entrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood sauces and dressings drinks, including nut milks, juices, and even cocktails desserts, including sorbets, ice creams, milkshakes and baked desserts Throughout The Vitamix Cookbook, you’ll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.

    Poole's is her master class in making the best foundational recipes and then turning these into exceptional sides, mains, and desserts--all inspired by the food at her James Beard award-winning restaurant, Poole's Downtown Diner. The ingredient-driven recipes range from beloved Southern favorites like Pimento Cheese, Buttermilk Fried Chicken with Hot Honey, and Dark Chocolate Pecan Pie to modern updates like Turnip Green Fritters with Whipped Tahini, the one-dish Pork Cassoulet with Pit Peas and Collards, and Zucchini Doughnuts with Marscapone.From the Hardcover edition.

    Enter the air fryer, the must-have, revolutionary kitchen device. As Urvashi Pitre, the best-selling author of Indian Instant Pot Cookbook, will show you, the air fryer makes home cooking easy. Every one of the recipes in this book can be made in an hour or less, and many are on the table in as little as 30 minutes. You won't find "cream of anything" cans in the ingredient list: instead you'll start with fresh ingredients—healthful meats and vegetables—and let the air fryer do the hard work. In her signature way, Pitre will walk you through the simple process so you can learn to use your air fryer like an expert in no time. And there is no shortage of flavors—with recipes inspired by authentic Indian, Korean, Mexican cuisines and more, including Poblano Cheese Frittata, Thai Chicken Sate, Chicken Fajitas, Shrimp Scampi, and Chinese Spare Ribs, to name just a few. And because you're using an air fryer, you won't need to cook with loads of oil to get incredibly tasty results. Just like the recipes on the author's popular blog, twosleevers.com, these recipes will always work perfectly and taste great.Benefits to Air Fryer Cooking: Minimal oil needed to cook most foods Doesn't heat up entire kitchen Has fan-forced heat so it reduces cooking time by 25 to 35%  Fan-forced heat can produce a crisper outer crust than baking alone More energy efficient: lower temperatures and shorter cooking times Splatters are contained to within the device All of the surfaces (drum and grid/basket) can be put in the dishwasher Smaller footprint than oven so it's great for smaller spaces like dorm rooms, apartments, and RVs. Drastically shorter pre-heating time

    Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir's most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

    Her gorgeous mouth-watering photography, strong friendly voice, and incredibly delicious recipes come together in this easy-to-follow cookbook that belongs in every kitchen.Beautifully depicting the foods we all want to be cooking and eating, Easy Gourmet is full of updated modern twists on your favorite classics like Chicken and Waffles, Maple-Glazed Duck, Miso Cod and Quinoa, and Sriracha Hot Wings.Her must-have recipes cover every meal and everything in between, all paired with stunning photography and clean, modern design. As a bonus, all the photographs in Easy Gourmet were taken and styled personally by Le - adding that signature I am a Food Blog touch.

    In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated. You’ll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard Salad. You’ll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. You’ll discover recipes for less-familiar produce from your market or your backyard, such as Chicken with Garlic Scape Pesto and Dandelion Green Salad with Hot Bacon Dressing. Many of these recipes have been in Knauer’s family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You won’t want to miss his expertly tweaked renditions of his mother and grandmother’s desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Mary’s Lemon Sponge Pie. Whether you want to learn how to roast a pig, make your own hot sauce, or brew hard cider, The Farm brings artisanal cooking home, even as Knauer’s vivid stories trace a year in the seasons of the farm.

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

    The new electric pressure cookers are fast-cooking devices that make it possible to come home from work and have a home-cooked, healthy dinner on the table in 15 or 20 minutes. They are easy, safe, and packed with features that previous generations’ stovetop models did not have. They offer the shortest route from here to dinner! In The Electric Pressure Cooker Cookbook, the world’s leading blogger on pressure cooking, Barbara Schieving (of the blog PressureCookingToday.com), has created over 200 new family-friendly recipes that are big on flavor, imaginative in their variety, and easy to make, featuring lots of fresh, natural, and nutritious ingredients. These recipes are written for any electric pressure cooker, whether the Instant Pot or the popular models from Cuisinart, Fagor, Power Pressure Cooker, T-fal, and other makers. The book includes: lots of tips and tricks that help you get the most from your pressure cooker, no matter what brand you own; two chapters, “Shortcut Dinners” and “30-Minute Meals,” for terrific weeknight meals on the fly, and another, “Sunday Suppers,” for special weekend gatherings; and recipes for every taste and diet, from robust meat and chicken dishes to vegetarian mains and sides, plus healthy breakfasts, tasty sandwiches and tacos, soothing soups and stews, and a big chapter full of quick and easy desserts.

    Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.

    Impressive occasion cakes and stunning bakes for gatherings are not forgotten - from a novelty frog birthday cake for a children's party, through a towering croquembouche to wow your guests at the end of dinner, to a gorgeous, but easy-to-make wedding cake that's worthy of any once-in-a-lifetime celebration.Throughout the book, judges'' recipes from Paul and Prue will hone your skills, while lifelong favourites from the 2020 bakers offer insight into the journeys that brought the contestants to the tent and the reasons why they - like you - love to bake.

    In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

    smoky and slow-cooked meats from one of the most celebrated London restaurants. Pitt Cue Co. Filled with recipes for the hot. Southern US-style. slow-cooked food that made Londoners queue up. this cookbook allows you to bring the must-try restaurant home.The recipes range from their famous Pickle Backs and Bourbon cocktail to their acclaimed Pulled Pork Shoulder or Chipotle & Garlic Confit Slaw. The Pitt Cue Co. Cookbook is your guide to enjoying the best hot. tender. sticky Americana inspired grub all year round. With information from the expert chefs at Pitt Cue Co. on equipment and methods. and recipes for meats . sauces and rubs. this is your guide to irresistibly delicious food to savor and share.Try out recipes like Smoked Rib of Beef and Bourbon Bone...