In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Her recipes are organized by these techniques, which include Meal Kits (pre-prepping the ingredients for a weeknight meal on the weekend, bagging them, and having them ready to go in the fridge; the result--meals that can be on the table in literally 10 minutes); Morph-It Recipes (enjoy Herb-Crusted Turkey Tenderloin one night and you've got the makings for Chili-Rubbed Turkey Medallions or Pan-Seared Turkey with Apples and Melted Blue Cheese another night), and Greased Lightning, unbelievably tasty recipes that can be put together and on the table in 20 minutes. There are also Simple Sides that go together in no time, as well as, for those who just can't live without dessert, a collection of In-a-Snap Sweets.

    It’s a chance to spend time with your family and friends, to laugh really hard, to let things get a little chaotic, and to eat lots of delicious baked goods. In Butter Celebrates! Rosie provides more than 100 recipes for every celebration, holiday, special event, and milestone in your life. The holidays celebrated in this book are EASTER  CHRISTMAS HALLOWEEN MOTHER’S DAY  THANKSGIVINGVALENTINE’S DAYHANUKKAHST. PATRICK’S DAYNEW YEAR’S DAYAnd there are plenty more treats for almost every other occasion you can think of, includingTHE ARRIVAL OF A NEW BABY WELCOMING A NEW NEIGHBOR A SUMMER PARTY IN YOUR BACKYARD THE BELOVED FAMILY DOG’S BIRTHDAY             Whether you’re an experienced baker or just starting out, Rosie’s straightforward recipes are easy to follow and will produce irresistible results. Butter Celebrates! takes you into Butter’s pink-and-pistachio slice-of-heaven world, where every day is worth celebrating. It will inspire you to celebrate life and to create new traditions and memories along the way.From the Hardcover edition.

    "How to Break an Egg" is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety. If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your souffle is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color. The perfect reference for cooks at any level, "How to Break an Egg" will be your indispensable go-to kitchen resource. "In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of, "How to Break an Egg,"" --TomDouglas, restaurateur and author of "Tom's Big Dinners" "No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!" --Paula Deen, author of "Paula Deen&Friends: Living it Up, Southern Style" "How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as "How to Break an Egg" and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself." --James Villas, author of "Crazy for Casseroles" and "Biscuit Bliss" "This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. "Fine Cooking" has been one of my favorite culinary magazines for a long time and "How to Break an Egg" reflects their friendly, researched, and illustrated approach that I look forward to reading every month." --John Ash, restaurateur and author of "John Ash Cooking One on One" "A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen." --Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern

    Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy.

    He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. Lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care.In the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his roasted carrots with harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. A gorgeous guide to the way we eat today.

    101" Stephanie Ashcraft has stepped up to the plate (and bowl, and serving tray) with an amazing collection of timesaving recipes.From South of the Border Pot Roast to Hearty Vegetable Soup to Cherries Jubilee, now anyone can make hearty, healthy dishes for the whole family the "throw-n-go" way. Simply throw several ingredients into the slow cooker, get on with life, and come home to a kitchen filled with the aroma of real home cooking. 101 recipes for main courses, side dishes, desserts, and more are included, along with suggestions for how and what to serve with each dish, time-saving meal preparation tips, and easy modifications to fit your families tastes.

    All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.

    When her dad took too long to get dinner on the table every night, she started doing the cooking--at age 14. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan's barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it's molasses). And a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too. Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe.

    From Flaky Chicken Pot Pie and Spaghetti Pie to Upside-Down Mexican Pot Pie and Slow-Cooker Sausage Pie, this new collection features 25 savory pies that are sure to get mouths watering and tastebuds tingling!

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    Done with feeling sick and tired, she threw out her fat-free butter spray and low-calorie frozen dinners. Instead, Angela embraced whole foods that made her glow from the inside out. But first, she had to learn to cook-and eat-right. Five years ago, Angela started a blog, ohsheglows.com, to spread the word about her journey to health and the powerful transformation that food can make in our lives. Almost overnight, her energy and authenticity attracted readers eager to create their own positive life changes. Today, Oh She Glows attracts millions of visitors every month, making it one of the most popular vegan recipe blogs on the Internet.

    To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results. This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes* 102 hors d'oeuvres, dips, chips, pâtés, and first courses * exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.

    The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch.Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a "“wow” occasion. Pierre Hermé’s extraordinary lemon tart.The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.