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.

    . . for life.- Apples for JamApples for Jam is a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography.Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood.Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in colored chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavor. A sampling of the flavors includes:* Sage and rosemary mashed potatoes* Pecan butter cookies* Roast rack of pork with fennel and honey* Pomegranate sorbet* Roasted zucchini and tomatoes with thyme* Pan-fried sole with lemon butter

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater

    More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height.In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake.Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

    As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.So get ready to laden your table with the most delicious of foods – from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats – here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

    All the dishes are surprisingly tasty, with little or no sugar, fat, or gluten. From easy breakfasts to lazy suppers, this book has something for everybody. Yummy recipes include Chocolate Cinnamon Overnight Oats, Soft Polenta with Cherry Tomatoes, Chicken Enchiladas, Pita Bread Pizzas, Quick Sesame Noodles, and more! Plus, an innovative chapter for "on-the-go" meals (Moroccan Chicken Salad Wrap, Chopped Salad with Grilled Shrimp, and others) that you can take for lunch to work or school, to a picnic, or to eat while watching soccer practice!

    Get ready for Joe's vegetarian take on Lean in 15: The Shift Plan. Inside are a hundred flavor-packed vegetarian recipes, many of which are also vegan, plus three exclusive Body Coach HIIT workouts and a bonus abs workout. From Smoky Sweet Potato Chilli to "Creamy" Butternut Pasta, Veggie Lean in 15 features a fantastic range of meat-free dishes, all prepared in 15 minutes flat. The recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy and delicious way. There are also plenty of make-ahead ideas to get you prepping like a boss in no time at all. Joe has more than four million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. All of his books have been nonfiction number one bestsellers, and he has sold over 3 million copies in the UK.

    Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

    Dumped by your beefcake boyfriend? BFF steal your one-and-only? Lab partner a more-than-periodic no-show? Don't take these battles online. (Seriously, don't do that, okay?). Get out your heaviest rolling pins, sharpest cleavers, and most blistering torches, and kill your enemies and exes . . . with kindness. That's right - bake that loser ex a pan of Go Fudge Yourself. Gift your former friend a You're the Devil Cake. And give that annoying admirer a Donut Call Me Again. Let them taste your over-them happiness and see what comes next . . . Pastry chef and tattoo artist Heather Kim serves up sinfully delicious recipes and bittersweet advice.

    These vegetable-based recipes offer up a treasure trove of flavours, making the perfect gift for both vegetarians and meat-eaters Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut.And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. 'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times

    Romero, professional cake designer Zilly Rosen focuses her creative attention on crafting a legion of edible undead inside Zombie Cupcakes: From the Grave to the Table with 16 Cupcake Corpses. With a nod to Romero's zombie franchise, Rosen offers instructions for crafting 16 terrifying treats, including:* Toxic Bite * Zombie Rising* Keep an Eye Out* Destroy the Brainand more!Readers can raise their own macabre multitude of Zombie Cupcakes creations from the undead with an average creation time of less than one hour. Each Zombie Cupcakes design includes a full-color photograph of the zombie creation at hand, as well as an illustrated instructional overview and a convenient sidebar list of every item you will need to complete the cupcake.

    Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style. These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada’s Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You’ll also find recipes for holiday favorites you’ll be tempted to make all year round, including Easter Pie, Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce.Giada’s Family Dinners celebrates the fun of family meals with photographs of Giada’s real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive. The heart of Italian cooking is the home, and Giada’s Family Dinners—full of fantastic recipes that require a minimum of fuss to prepare—invites you to treat everyone like a member of the family.Nothing is more important than family. Bring yours to the table with Giada’s unpretentious, authentic, down-home Italian cooking!• SOUPS AND SANDWICHES• ITALIAN SALADS AND SIDES• EVERYDAY FAMILY ENTREES• THE ITALIAN GRILL• FAMILY-STYLE PASTA• FAMILY-STYLE GET-TOGETHERS• ITALIAN FAMILY FEASTS• FAMILY-STYLE DESSERTS

    Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes.

    Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.