Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours.You'll learn:Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grillsOver 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted AlmondsSmoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of woodWeber's Top Ten Smoking Tips for getting the best possible results on any grill

    Bringing the River Cottage philosophy to the whole family, Hugh Fearnley-Whittingstall describes the joys of cooking food together, including recipes for how to make butter from a jar of cream and how to make your own sausages.

    Recipes to enjoy with friends and family during fine summer evenings and lazy weekends.

    Unlike high-sugar, low-fiber juice cleanses, souping is just the opposite—low sugar, high fiber, and filling!Known as America’s get-real nutritionist Rachel Beller has created a transformative, science-based plan to help you detox and drop pounds without deprivation. You’ll find more than 50 delicious soup recipes and an easy 3-step action plan:• 3-Day Detox: pure, clean souping to jump-start your weight loss• 3-Week Transformation: shed up to 15 pounds with tasty soups and other healthy meals• Maintenance Method: tips to keep you on this simple and sustainable planThe best part: Power Souping will revolutionize the way you think about what you put in your body—for now and for life. You will get all the nutrients that you need—no crashing, no falling back into bad habits when the “diet” is done. With dozens of flavorful soups to choose from—hot and cold, sweet and savory, and numerous vegan and gluten-free options—Power Souping is not only a practical weight-loss method, but also a guide to feeling your amazing best.So grab your spoon and get ready to transform your body—and your life.

    Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. The Gluten-Free Gourmet Bakes Bread joins Hagman's three previous books, each recognized as the best in this special diet category.

    This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, saut?ing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

    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.

    So, in this groundbreaking cookbook, his first in five years, he tackles all four. Broken down into seven techniques of one-pot cooking--including braising, wokking, sauteing, high-temperature cooking, roasting, tossing, and soups--SIMPLY MING ONE-POT MEALS offers 80 recipes with Ming's well-known East-West approach. Every recipe minds its fat intakes and allergens (keeping it healthful); every dish costs roughly $20 for four servings (keeping it economical); and, for most of the recipes, you'll only have to use one vessel in which to cook (keeping it simple).Toss a Miso-Shallot Grilled Chicken Frisee Salad, braise Pork Belly and Pineapple, wok up some Black Bean Scallops and Zucchini, flash-fry Turkey Scallopini with a warm Mango-Cranberry Vinaigrette, roast a Moroccan Lamb Shoulder with Couscous, saute some Gingered Beef and Leeks, and stew a Three-Bean Chili. Yes, you can make Sweet Potato Raviolis in Thai Basil Brown Butter, Potato-Crusted Halibut with a Shaved Fennel Salad, and Asian Sloppy Joes all in one pot! Every dish is accompanied with a beverage suggestion and a full-color photograph to make your preparation even easier.Whether you're aiming to feed a family of four on a weeknight, entertaining a dinner party on a weekend, or cooking for one or two for the week ahead, you'll find inspiration in these quick and simple yet utterly delicious--one-pot meals.--front flap

    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

    This stunning book was inspired by Vanessa’s convictions that healthy eating doesn’t have to equal self-deprivation and that guilty pleasures don’t have to be riddled with remorseWith a perfect combination of more than 150 sweet and savory recipes, this book breaks the mold (and all the rules), its core principle being that just because your food is nutritious doesn’t mean it has to taste that way! Recipes like Pizza Soup, Sour Cherry Crumble Bars, Death by Chocolate Cake, and Salted Caramel Ice Cream are sure to satisfy even the most demanding sweet tooth—and they are all gluten-free, grain-free, guilt-free, and Paleo-friendly. Whether you’re gluten-free or Paleo, you want to “bake the world a better place,” or you simply love eating amazing food, Clean Eating with a Dirty Mind will cater to your every indulgence, leaving you with a whole lot less to confess and a whole lot more to enjoy

    It includes tips and tricks for how to involve them in the baking and cleaning process and recipes that they will enjoy baking and will love eating!

    Wels is a well-known powerhouse advocate and has become the main voice in the industry. The marketplace for this book is constant, as the US birthrate hovers over 4 million babies born per year, and the word is getting out about the benefits of using modern cloth versus disposables. Wels is a continuous presence on her popular blogs and is often featured by other bloggers in the industry. When Wels talks, her audience listens and responds, and her audience grows. She even received a Congressional Award for her work from Maine Senator Olympia Snow. These are not your mother's cloth diapers!

    Imagine easily managing your blood sugar, effortlessly gaining the right amount of weight during your pregnancy, and giving birth to a beautiful, healthy baby. This can be you! Real Food for Gestational Diabetes offers an alternative to the conventional nutrition approach that embraces nutrient-dense and delicious foods that nourish you and baby without causing high blood sugar. With the wrong information (or no information at all), far too many women are left alone struggling with erratic blood sugar and excessive weight gain, often leading them to high doses of insulin or medications and difficult births. Sadly, this often happens despite these moms dutifully following the dietary advice given to them by well­-meaning clinicians; a restrictive diet that leaves them feeling unsatisfied, unhappy, and confused about ever­ increasing blood sugar numbers. In Real Food for Gestational Diabetes, prenatal nutritionist and diabetes educator, Lily Nichols, RDN, CDE, CLT, sets the record straight, offering revamped carbohydrate recommendations and exercise guidelines based on the latest clinical research. You can have gestational diabetes and have a healthy baby. Lily will show you how. With this book, you have the tools to turn this diagnosis into a blessing in disguise. You’ll learn: - Why conventional diet therapy often fails and what to do instead - How the right prenatal nutrition can reduce the likelihood you’ll need insulin by 50% - Exactly which foods raise your blood sugar (and more importantly, which foods DON’T raise your blood sugar) - How to customize a meal plan with the right amount of carbohydrates for YOU (there’s no one-size-fits-all plan, despite what you may have been told) - The truth about ketosis during pregnancy (and why checking urine ketones isn’t useful) - Information on insulin and blood sugar-lowering medications used in pregnancy - Which foods to emphasize to provide your baby with the right nutrients for optimal development (these real foods have a long history of producing strong, healthy babies) - The best prenatal exercises to control your blood sugar and prepare for labor - What to do after delivery to prevent type 2 diabetes

    Indeed, every occasion in the South comes with its own essential menu, and they’re all here in this collection of time-honored favorites.Want to show your team pride with the spread at your next tailgating bash? Patsy and Amy have got you covered with desserts that boast every color in the SEC. No matter the particular moment of life you encounter, this is your go-to encyclopedia of Southern cooking and traditions around the table.Bless Your Heart will do just that. These recipes are proven to comfort and satisfy your family and the people who may as well be kin. Whether the occasion is a holiday gathering, a garden party, or one of life’s unexpected events, food is the common denominator in the South. Lifelong Southerners Patsy Caldwell and Amy Lyles Wilson understand the craft of Southern cooking, and how few things are as nurturing as a meal lovingly prepared in the traditions of the South.There’s a recipe here for every situation in which a Southerner may find herself. From book clubs to baby showers, Patsy and Amy know exactly what flavors perfectly complement any of life’s occasions. You’ll enjoy the familiar stories of traditions in Dixie along the way, and no doubt pick up a new idea or two of ways to celebrate Southern culture, nourish your loved ones, and make new memories.Endorsements:“Bless your hearts, Patsy Caldwell and Amy Lyles Wilson, for trying to save the world one covered dish at a time. If we truly could eat our way to paradise, this collection of heavenly recipes would be just the ticket to get us there—and what a way to go!” —JOHN EGERTON, author of Southern Food: At Home, On the Road, In History

    It introduces 7 Secrets of Raising Eager Eaters (Secret 1: Teach your child to eat, just like you teach them to read! or Secret 6: Teach me to do it myself: kid participation is every parent's secret weapon).Karen Le Billon, author of French Kids Eat Everything, coaches readers through the process of taste training, including strategies, games and experiments that will encourage even reluctant eaters to branch out. Over 100 delicious, kid-tested, age-appropriate recipes lead families step-by-step through the process of "learning to love new foods," enabling kids to really enjoy the foods we know they should be eating.Wise and compelling, Getting to YUM is grounded in revolutionary new research on the science of taste. Packed full of observations from real-life families, it provides everything parents need to transform their children—from babies to toddlers to teens—into good eaters for life.