The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

    The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    In her newest cookbook, she invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her Grilled Swordfish with Candied Lemon Salad; Spaghetti with Chianti and Fava Beans; Asparagus with Grilled Melon Salad; Bruschetta with Burrata and Kale Salsa Verde; and Fennel Upside Down Cake. Filled with gorgeous photography of Italy, peppered with family stories, and complete with more of Giada's tips and advice for cooking up fabulous meals with ease, Giada's Italy is a stunning celebration of Italy's flavors as only Giada could present them.

    W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method. Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.

    Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal.With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own.

    After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and moms will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.

    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.

    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.

    The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you’ll find are:how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it’s time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

    In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

    Five and Ten became a favorite local haunt as well as a destination—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats—all of which turn Southern food on its head every step of the way. Hugh’s recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad—succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa—a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes—his daughters’ favorite dish; and Lemon Chess Pies with Blackberry Compote—his go-to classic Southern pie with seasonal accompaniment. With surprising photography full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food—to add new favorites to your repertoire.

    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.