Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.Professional Cake Decorating is:a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers a powerful tool for making dramatic improvements in the overall look and design of cakes a valuable training handbook and resource for bakers and decorators a comprehensive reference of successful professional skill sets Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.

    But getting started with keto and sticking with it can be tough. That's where Keto Quick Start comes in.In her signature practical style, Diane makes keto doable for everyone, whether you're completely new to very low carb eating or you've tried it before and want to find a better way to make it work for you. Keeping the focus on real foods that nourish your body, she walks you through a gentle transition to keto and helps you figure out how to make it sustainable for the long term. Keto Quick Start targets everyday real-world concerns such as what to expect in the first few weeks and how to know if you're on the right track, how to determine if you need more carbs and how to incorporate those carbs in a healthy way, how to customize keto for your personal goals (especially weight loss), and things to be aware of if you’re concerned about a particular health issue.Keto Quick Start includes 100 delicious keto recipes, four weekly meal plans, more than a dozen easy meal ideas (no recipe required!), and troubleshooting tips and tricks. It also features a unique and easy-to-use template that makes tracking your food quick and simple. The recipes include: Lemon Blueberry Keto Muffins Kale, Bacon & Goat Cheese Frittata Spaghetti Bolognese Bake Powered-Up Bacon Cheeseburger Shrimp Pad Thai Pesto-Stuffed Mushrooms Chocolate Orange Fudge Creamy Peanut Butter Bites

    And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated saute pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn't mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies: Selecting the right cast-iron cookware for you Seasoning a new cast-iron pan Caring for your cast-iron cookware Discovering techniques to enhance your cast-iron cooking Enjoying cast-iron cooking in the Great Outdoors Tons of delicious recipes, from main and side dishes to desserts and international dishes Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron - and Cast-Iron Cooking For Dummies can show you the way.

    "There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."--Tish Boyle

    Wanna make your mouth water and your hips happy? Try family-pleasing recipes like Lord of the Wings, Darth Tater, and Salmon Cowell!EatLip-smackin', three-cheese lasagna! Mouthwatering, juicy beef burgers! Tanatalizing Thai chicken pizza! Sinfully delicious double-chocolate cheesecake! Who says healthy eating has to be tasteless, unappealing, and boring? No weigh! With Eat, Shrink & Be Merry!, you'll enjoy 150 delectable, super-satisfying recipes for all of your favorite foods - without all the fat!ShrinkForget the fads to lose the flab! Our common-sense strategies and bite sized chunks of valuable, up-to-date nutritional advice will debunk the myths, clear up misconceptions, and get you on the right track to a healthier lifestyle. With Eat, Shrink & Be Merry!, you'll learn how to eat instead of diet!Be MerryLaugh your way to good health with over 200 zany cartoons, loads of super-corny jokes and puns, heaps of interesting and entertaining food lore, and oodles of food tips and trivia. With Eat, Shrink & Be Merry!, you'll fight fat and have fun doing it.

     The standard American diet is filled with cheap, processed foods that can lead to hypertension and other health problems. The longer you’ve eaten these foods, the more difficult it can be to swap them out for healthy, whole foods. The Complete DASH Diet for Beginners offers the easiest way of starting—and sticking with—the DASH diet by walking you through every step, ensuring your evolution to better health is as stress-free as possible.The Complete DASH Diet for Beginners sets you up for long-term weight loss and hypertension recovery by delivering: “DASH in 5 Steps”—a practical guide that will kick start your DASH diet eating plan and simplify your transition to the DASH diet lifestyle. Two 7-day DASH diet meal plans that include suggestions for shopping on a budget and making the most of leftovers. 75 easy, delicious recipes that use no more than 5 familiar main ingredients and serve no more than 1-4 people. Expert guidance from cardiac rehab dietitian, Jennifer Koslo, who has used the DASH diet to help numerous clients lower their blood pressure and lose weight. As the author of numerous successful meal plan cookbooks, such as The Heart Healthy Cookbook for Two and Diabetic Cookbook for Two, Jennifer knows what it takes to help readers improve their heart health and manage other concerning conditions. Now, in The Complete DASH Diet for Beginners, she shows you exactly what you need to do to achieve the results you want—and serves up everything you need to get there on one simple, delicious, heart-healthy platter.

    And from then on, Tupelo's food has been consistently fresh, made from scratch, sassy, and scrumptious.Heralding in its own unique style of cuisine representative of the New South, the Tupelo Honey Cafe salutes the love of Southern traditions at the table, but like the people of Asheville, marches to its own drum. The result is a cookbook collection of more than 125 innovative riffs on Southern favorites, illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms, in addition to black-and-white archival photography of Asheville. At Tupelo, grits become Goat Cheese Grits, fried chicken becomes Nutty Fried Chicken with Mashed Sweet Potatoes, and poached eggs become Eggs with Homemade Crab Cakes and Lemon Hollandaise Sauce.Capturing the independent and creative spirit of Asheville, Tupelo has garnered praise from the New York Times, Southern Living, and the Food Network, just to name a few.

    No chocolate lover can refuse a slice of rich chocolate torte, and a mound of homey blackberry cobbler captures the mood of summer. And what better way to end an elegant dinner party than with a scoop of refreshing mango sorbet or a serving of poached pears drizzled with raspberry sauce?Williams-Sonoma Collection Dessert offers more than 40 recipes, including favorite classics and fresh new ideas. Inside, you'll find simple desserts perfect for a quick afternoon snack as well as seasonal recipes designed for events throughout the year—from the ideal ending to a July picnic to the last course of a hearty autumn meal. For an impressive presentation, offer your guests a selection of elegant desserts on special occasions. And finally, a chapter devoted entirely to chocolate gives you good reason to indulge in everybody's favorite temptation.Full-color photographs of each dessert help make it easy to decide which to prepare, and each recipe is accompanied by a photographic side note that highlights a baking technique or key ingredient, making Dessert much more than just a fine collection of recipes. An informative basics section and extensive glossary fill in all you need to know to create an unforgettable dessert that everyone will enjoy.Whether it's a plate of warm double chocolate chip cookies, a chilled dish of richly caramelized crème brûlée, or a thick wedge of old-fashioned apple pie, no one can resist the sweet allure of a homemade dessert.Williams-Sonoma Collection Dessert offers more than 40 easy-to-follow recipes, including both time-honored classics and irresistible new ideas. In these pages, you'll find delicious desserts, both simple and extraordinary, designed to fit any occasion at any time of year, from an elegant holiday celebration to a quick mid-afternoon treat. This beautifully photographed, full-color recipe collection is certain to become an essential addition to your kitchen bookshelf.

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

    Whether it’s for a special occasion, a treat for a loved one or just because you felt like it, baking a cake is more than just about making something that tastes good. Now, with Favorite Cake Mix Recipes, you have an entire book filled with fantastic recipes that look and taste amazing, are suitable for any occasion, and include: Strawberry banana bread Lemon poppy seed muffins Rum cake Cherry cheese cake Marbled pistachio cake Pumpkin pie squares And many more… With recipes for breads, cookies, muffins and other delicious treats, Favorite Cake Mix Recipes is more than just a book of traditional cakes. And as most recipes are quick and easy to make, you’ll be creating tasty indulgences while saving time as well. Throw away the other cake books you have. Favorite Cake Mix Recipes is the only one you’ll ever need again!

    Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like:Cranberry Curd Mini Meringue PiesBlueberry Rhuby Rose PieChocolate Blackout PieAnd savories like:Summer Squash PieHam-Leek-Dijon PotpiesQuiche LorraineFrom crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

    With Cantonese stir-fries and spicy Sichuan favourites alongside new discoveries from the lesser-known culinary styles of Yunnan and Hong Kong, this comprehensive collection is filled with accessible and easy-to-follow recipes, demonstrating the amazing depth of flavour that is only now being fully appreciated in modern Chinese cuisine.Set to become a kitchen classic, this all-encompassing work guides you through the essential techniques, equipment and ingredients, all with Ken's trusted blend of experience and enthusiasm. Featuring 250 recipes covering all aspects of Chinese food, Ken offers tips and inspiration for a wealth of dishes that use simple, healthy ingredients to create quick and delicious meals.Over the past 25 years Ken has brought Chinese cookery into mainstream British homes, and in this beautifully photographed new package - published in time for Chinese New Year - he brings together all of his expertise to offer the ultimate guide to the flavours of China.

    The best news of all is that they're actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? In Doughnuts, prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Of course, the cookbook is also full of traditional recipes for favorites like Old-Fashioned Sour Cream and Chocolate Raised doughnuts, as well as vegan and gluten-free recipes. The mouthwatering photography and tasty recipes will leave readers and home cooks drooling and dreaming about doughnuts.

     Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer.   No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today.   Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.

    The 50 recipes that don'trequire an oven or a stovetop; this enables the kids to do most of thework alone -under the supervision of an adult, of course. It's a starter cookbook for picky eaters and no other cookbook will encourage them to try out new foods with such enthusiasm. All the 50 recipes are straightforward, and each has at least a fun step a kid can perform.You'll also like the fact that the cookbook is packed with plenty of healthy dishes from breakfast to desserts and snacks. With recipes such as: Breakfast parfait Kicked-up quesadilla Mini pumpkin tarts Cranberry Ice-Cream Pie Tuna patties with sweet chilli mayo. Yum!****Please note our paperback book doesn't include pictures within the cookbook to reduce printing costs.