“An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

    It is for anyone who has found themselves staring at the shelves in their local sandwich chain or their work canteen with a growling stomach and sinking feeling.The Little Book of Lunch has clever approaches to classics making them easy for transportation; meals that taste delicious at room temperature; quickly assembled dishes for when you barely have five minutes; recipes for when the cupboards are bare. It includes:-Wholesome and Healthy salads like tabouleh-Indulgent and Decadent Dining like grilled halloumi, vegetable and avocado couscous-Sandwiches for when you are chained to your desk like guacamole and tomato salsa on rye -Store-cupboard snacks like spicy lentil and coconut soup-Sweet treats to bribe colleagues like salted caramel brownies

    Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

    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.

    This magnificent compilation celebrates the everyday practice of simple cooking and the enjoyment of eating—two of the greatest pleasures in life.From the award-winning authors of the beloved Canal House Cooking series comes Christopher Hirsheimer and Melissa Hamilton’s Canal House Cooks Every Day . This magnificent cookbook, inspired by Christopher and Melissa's popular daily blog Canal House Cooks Lunch, offers a year of seasonal recipes for the home cook.Canal House Cooks Every Day, the 2013 James Beard Foundation Award winner for General Cooking, is a handsome, red cloth-covered, 384-page book with nearly 250 recipes and over 130 lush photographs and illustrations. It’s home cooking at its best—by home cooks, for home cooks—and it’s pure Canal House.Regardless of the experience level of readers, Canal House Cooks Every Day will have them running to the kitchen to start cooking. The delicious, easy-to-prepare recipes celebrate the everyday practice of simple cooking and the enjoyment of eating. Christopher and Melissa use the best seasonal ingredients available to cook every day. Their recipes reflect the seasons, their appetites, their cravings, the occasions, and/or the demands of feeding their own busy families. This instant classic includes recipes for dishes as simple as a lunch of splendid summer tomato sandwiches or crackers spread with preserved lemon butter with smoked salmon and fresh chives to more complex meals like braised chicken with wild mushrooms and fine egg noodles.In addition to the recipes, this wonderful cookbook includes menus for all the great holidays throughout the year, plus twelve intimate essays—on picking a ripe tomato, making your own pasta, or foraging for wild mushrooms—that introduce each month and capture the feeling and vibe of that special time of the year. Cooking through this book, readers will become better cooks and gain an increased appreciation for the wonderful flavors and aromas of a home-cooked meal.Canal House Cooking has previously been featured for its inspiring recipes, friendly and knowledgeable voice, and drop-dead gorgeous photographs in a variety of publications including O, the Oprah Magazine, Bon Appétit, The New York Times, and The Wall Street Journal. Christopher and Melissa’s daily blog, Canal House Cooks Lunch, has thousands of daily followers interested in what these two women have cooked up that day. This wide fan base will be pleased to see the release of this dynamic duo's newest cookbook with accessible and easy recipes for home cooks.

    Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

    The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

    The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything--and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied.Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach--pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online--will make you want to click on a burner and slide out a cutting board the minute you get home.The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.

    James Beard award–winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery—for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake. The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike.  *One of Food & Wine’s Essential New Cookbooks for Fall**One of Food52’s Best Cookbooks of Fall 2019**One of Bon Appetit’s Fall Books We’ve Been Waiting All Summer For*

    Now, in Gluten-free, Sugar-free Cooking, gourmet chef and food-allergy sufferer Susan O'Brien offers more than 200 great-tasting recipes — covering everything from breakfast to dessert — that are perfect for people with food allergies as well as for those who simply want to adopt a more healthy way of eating. Free of gluten, sugar, and usually dairy, these tasty dishes are also invaluable for people living with medical conditions such as candida, fibromyalgia, Crohn's disease, diabetes, autism, and ADHD, who must avoid certain foods to better control their symptoms. Complete with product sourcing information, substitute ingredients, dining out advice, and online resources, Gluten-free, Sugar-free Cooking makes eating healthfully and avoiding problematic foods easy and delicious.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    Karen Frazier has been living with Hashimoto’s for more than 20 years. She knows firsthand how hard it is to give up gluten, corn, soy, and dairy—inflammatory foods that also happen to be staples of the standard American diet. She also knows that it is possible to enjoy eating again because she’s doing it, and she can help you, too.With The Hashimoto’s Cookbook and Action Plan, you will find:• Clear explanations of the causes and symptoms of Hashimoto’s• A guide to the most common dietary triggers• A month-long action plan to eliminate problem foods, broken down into a 3-day cleanse and a 3-week meal plan• Shopping lists for the entire month so you buy only what you need for breakfast, lunch, dinner, and snacks• Over 125 recipes in all, including a chapter of reintroduction recipes Prescription medicine is not the only hope or answer for Hashimoto’s. Start cooking with The Hashimoto’s Cookbook and Action Plan and feel for yourself how food really can be thy medicine.

    The recipes are wholesome and rustic, encapsulating the flavours and taste of a region.