In this deliciously spicy book, Anjum Anand, voted Personality of the Year at the British Curry Awards, presents an eclectic choice of her favourite curries. These include regional dishes, favourite restaurant classics and many of her own original creations. As with all Anjum’s recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: side dishes, breads, rice, chutneys and raitas. This is the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

    How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer’s market binge before it rots? There’s no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants. The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.

    Sometimes you need to take a mini vacation from the demands of daily life, and the kitchen is the best space for it. How can you return those emails when there’s dough on your hands? It would be counterproductive to handle clean laundry after dipping chocolates all afternoon, right? It’s no coincidence that apple season coincides with tax time (for us extension filers, of course)—the universe is sending you a very clear message. Pastry chef and beloved blogger Erin Gardner provides the ultimate guide to procrastibaking with pride and purpose in this inspired collection of 100 recipes, from easy one-hour projects to weekend affairs. From Case-of-the-Mondays Morning Treats, to Late-for-Everything Loaf Cakes and Fear-of-Success Snack Cakes, this book has a chapter for every procrastibaking need, and recipes to satisfy any craving for distraction. Not feeling that work project? Work on some Peanut Butter S’more Bars instead. Term paper due tomorrow? Making some No-Bake Cookies-n-Cream Pie will get the creative juices flowing. Does your mother-in-law have you channeling Scrooge? This calls for a procrasti-masterpiece, like a Gingerbread House...from scratch. So don’t be ashamed. Put down the laundry basket. Ignore the emails. It’s time to procrastibake.

    This book will inspire you to take control of your health and ditch processed foods for good.Get ready to ditch processed foods for good, and eat the cleanest, healthiest food on the planet!With more than 100 mouthwatering recipes-from Biscuits with Whipped Honey Butter to Baja Fish Tacos, Grapefruit Goddess Salad, Luscious Lemon Bars, and even Homemade Doritos-the Food Babe Kitchen will show readers how delicious and simple it is to eat healthy, easy, real food.Food Babe Kitchen shows you how to shop for the healthiest ingredients by breaking down every aisle in the grocery store with expert label-reading tips and simple swaps, plus a handy meal-planning guide and pantry list to stock your kitchen for success.Eat healthfully, close to the earth, with the best ingredients that you choose, so when you sit down to enjoy a delicious meal you know what you are eating, and you haven't spent all day in the kitchen!Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets, make this the ultimate guide to getting back into the kitchen to create healthful meals for yourself and those you love.Getting off processed food has never been easier-or more delicious.

    San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers.

    Now, just as on his Emmy award-winning show of the same name, Bobby turns his attention to true barbecue in Bobby Flay’s Barbecue Addiction. With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving.   Here is everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.   You’ll also find tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fire; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, Bobby Flay’s Barbecue Addiction is the new outdoor cooking manifesto for fellow worshippers of smoke, fire, and good times.

    Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes. In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners. With 16 pages of color photographs, plenty of expert tips, and lots of style, The Casserole Queens Cookbook is the home cook’s handbook for making tasty meals any night of the week.

    From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

    Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible!

     Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner – 2011 James Beard Cookbook Award – Single Subject Category

    Yes, yes, you read right!Imagine a typical meal which all family members can enjoy Pizzas, pastas, lasagnas, Italian bread and delicious Italian desserts. You can be calm because you know that your family had enjoyed a wonderful meal full of nutritional value. Your kids can eat pizza or pasta and still maintain a balanced diet! You can be at ease because the whole family will feel much lighter and more energetic at the end of the meal, all because they were fed a harmonious diet, 100% vegan and 100% free gluten!In "101 Gluten Free vegan Italian Food" you will find:Chapter 1: Gluten free vegan pizzasThis chapter compiles some of the most delicious gluten free and vegan pizzas out there. They are all fail-proof, easy to make and simply delicious and fragrant.Chapter 2: Gluten free vegan pastasThe recipes in this chapter are delicious and fairly easy to make, with ingredients that add not just flavor, but also nutrients, fibers and antioxidants, as well as proteinsChapter 3: : Gluten free vegan lasagnasIn this section you will find great recipes to try, healthy and delicious, using only flavorful ingredients, specially chosen to fit your vegan lifestyle.Chapter 4: : Gluten free vegan Italian breadThis chapter gathers some of the most delicious homemade bread recipes that are not only gluten free, but also vegan and have Italian flavors and roots.Chapter 5: Gluten free vegan desserts25 gluten free and vegan Italian desserts waiting for you to try them. They are easy to make, but delicious, refreshing and light, great to end any kind of meal on a high note.So, if you want to taste the abundance of flavors Italian cuisine offers while maintaining a healthy and balanced diet, this is the book for you!! Now, all you have to do is pour yourself a glass of fine red wine and enjoy the experience of healthy Italian dining.

    Discover some of the great recipes he created on his journey to health and wellness, and then prepared for his celebrity clients.Bestselling author, Top Chef favorite, and award-winning chef Art Smith was discovering new innovations in the kitchen, including his beloved cuisine of the South, but neglecting to take care of himself. So he decided to make a change in the way he ate without giving up the foods he loved. By reimagining his favorite dishes and making exercise a regular part of his life, he lost 120 pounds and transformed both his body and his health. Art always knew that fine cooking is a way to show love to others—but now he saw it as a way to show love to yourself.Art can't resist bringing people together through food. It's partly what made him the success he is today—and his unique reimagining of classic comfort dishes has added to his wide appeal. After ten years as Oprah Winfrey's personal chef, Smith now cooks for special events for celebrities all over the world. He has been a contributing editor to O, the Oprah Magazine and has made numerous television appearances, including on ABC's A Very Lady Gaga Thanksgiving, Bravo's Top Chef Masters, and ABC's Nightline.There's no doubt about it: Art Smith's Healthy Comfort is about great cooking and good eating.But Smith also shares his personal journey to good health—including delectable dishes such as Three Cheese Macaroni, Unfried Chicken, and Grilled Hanger Steak with Slow-Roasted Tomatoes that you just won't be able to resist.

    By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.

    Now, in this cookbook confessional, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including David Chang, Jacques Pépin and Tom Colicchio and many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen showcases Cowin’s plentiful cooking mistakes, inspiring anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.

    John McDougall, bestselling author and creator of the nationally renowned diet and exercise McDougall Plan, presents a cookbook that turns the popular thinking about carbs and weight control upside down. Filled with some of John and Mary McDougall’s favorite vegetarian recipes from their very own kitchen, this book is a great addition to your personal library if you are considering becoming a vegetarian or want a refresher course on the must-have nutrients your body needs to run like a lean, clean machine.Dr. John McDougall is a certified internist who has been studying and writing about the effect of nutrition on disease for more than 30 years. Mary McDougall has contributed her nutritional expertise and recipes as co-author on many of the bestselling McDougall books.