In One Pan & Done, Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time. The best part is that with Molly's simple, hands-off recipes, you'll have time to savor your meal and enjoy your company. Whether you're an over-scheduled parent, a busy young professional, or even an accomplished cook, you deserve food that's big on flavor, but simple on steps.With Molly's recipes, you get in the kitchen, and you get out. Kick the oven door shut as you walk away--your meal is One Pan & Done.

    So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people's ideas of what "restaurant food" should be like.Craft of Cooking leads you through Colicchio's thought process in choosing raw materials--like what to look for in fresh fish, or how to choose the perfect mushroom--to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features "Day-in-the-Life-of-Craft" portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow you to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York's colorful visitors and foodies.Using Tom's straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose--from a quick family meal to a festive dinner party for twelve.

    Enjoy steaming hot pork, chicken, or beef ramen dishes. Or branch out with seafood, vegetarian, or super spicy soups. There's even a host of recipes for cold ramen and other specialty ramen meals.Looking to please a lot of people? Amy Kimoto-Kahn will help you to "build-your-own-ramen" and show you how to start with one basic soup and then add a myriad of toppings to please a crowd. You'll even learn how to use instant ramen for delicious, but quick and easy dinners.Try your hand at:- Kobe Beef Tsukemen, ramen dipping noodles topped with quickly seared kobe beef, daikon radish, quail egg, lemon and shiso leaf served with a separate Shoyu (soy sauce based) soup infused with horseradish. - Lobster Ramen with lobster shell infused Shio (salt based) soup topped with fresh lobster, spinach, arugula, shredded purple cabbage, roasted garlic and lemon zest. - Oven Broiled Karaage Curry Ramen, topped with Japanese fried chicken, mizuna lettuce, marinated half-cooked egg, charred red onion and garlic chips in a Miso curry soup - Spicy Pork TanTanMen, a no soup version of the Szechwan style Dan Dan noodle with chili oil, sesame paste, numbing spices, topped with green onions, crushed peanuts and diakon radish sprouts. - Kamo Matcha Ramen topped with tea and shoyu (soy sauce) marinated smoked duck, marinated half-cooked egg, sliced pear and cilantro in a matcha infused Shio (salt based) soup. - Crispy Greens Ramen topped with broiled swiss chard, kale, and brussels sprouts with a coconut soup, topped with a poached egg, green onions and garlic chips in a Tonkotsu (pork bone based) soup. - Slow Roasted Tomato and Miso Spinach Chilled Ramen topped with herb roasted tomatoes, miso spinach, poached egg and toasted sesame seeds with a cold noodle broth. Why wait? Simply Ramen has all the recipes to make a comforting, steaming bowl of ramen to serve for dinner tonight!

    Pure Vanilla celebrates its unique taste with a stunning array of recipes, from cakes and cookies to custards and creams. Indulge in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, and Vanilla Bean Meringue Kisses and Sea Salt Caramels. Cozy up with a bowl of Warm Vanilla Rice Pudding or a steaming mug of Malted White Hot Chocolate. Spread Golden Pear Vanilla Jam on your breakfast pastries or serve up a bowl of the world’s most popular ice cream flavor—all made from scratch   With a complete history of vanilla from orchid to extract, Pure Vanilla provides the origins and tasting notes for all of today’s varieties—plus 80 recipes and dozens of photographs. Also included are recipes for Homemade Vanilla Extract, Vanilla Sugar, and Vanilla-Infused Liquors. So step aside, chocolate! It’s time for Pure Vanilla.

     In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

    Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Savory pies also make an appearance: grab a Bacon, Egg, and Cheese Breakfast Pie on the way out the door in the morning! Ideal for beginning and seasoned bakers alike (a chapter on crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that good things definitely come in small packages.

    Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the dayno matter what's in the fridge.

    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.

    Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.   Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.   Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.   With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

    But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan―flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza―is a near-perfect harmony of sweetness and pungency.

    This collection of 30 bite-sized, low-dose recipes ventures boldly beyond pot brownies with tasty, unique, and innovative treats. Designed for bakers of all skill levels, this book includes simple recipes like Spiced Superfood Truffles alongside more advanced recipes like Strawberry Jam Pavlovas, all brought to life with vibrant photography. Complete with instructions for creating master ingredients such as canna butters and oils, as well as detailed information on dosage and portions, this book gives newbies and cannabis connoisseurs alike the info they need to create an easy, safe, and absolutely heavenly edibles experience.

    A must-have guide for mushroom hunters in the Pacific NorthwestMushrooms of the Pacific Northwest is a compact, beautifully illustrated field guide to 460 of the region's most common mushrooms. In addition to profiles on individual species, it also includes a general discussion and definition of fungi, information on where to find mushrooms and guidelines on collecting them, an overview of fungus ecology, and a discussion on how to avoid mushroom poisoning.More than 500 superb color photographsHelpful keys for identificationClear coded layoutCovers Oregon, Washington, southern British Columbia, Idaho, and western-most MontanaEssential reference for mushroom enthusiasts, hikers, and naturalists

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.

    Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

    But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.Ramen at Home boils down to: Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight Insightful Facts explaining Japanese culture and cuisine with every bite Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!Slurp up simple and savory bowls with Ramen at Home.