Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.

    Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do. In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.

    But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    Health-conscious readers can embrace this value-priced trade paper edition that boasts more than 500 of Cooking Light magazine's greatest recipes presented in a new kitchen-friendly format.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Equal parts cookbook and memoir, Laurie Colwin's "Home Cooking" combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." "Home Cooking" is truly a feast for body and soul.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    Paula's key to weight loss is moderation and accountability and one day a week she still enjoys good old southern cooking with biscuits and all. Only now she will have one biscuit instead of three. One does not have to give up taste when reducing calories and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand new cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cuts the calories but not the delicious taste. Including:- The Lady's New Cheesy Mac- New Savannah Gumbo- Flourless chocolate cake- Beaufort Shrimp Pie- Nutty Sweet Potato Balls- All-New Peach Cobbler

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    It's a grind that wore down former Cookie magazine editors, Pilar Guzmn, Jenny Rosentrach, and Alanna Stanguntil they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it's a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor).