Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her.Whether it's Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love.

    If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast iron skillet!Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for:Spinach and Cheddar FrittataCajun Biscuits and GravyHeavy Metal PizzaCreole JambalayaBacon Fried SteakBlackened CatfishCrispy Mac and CheesePeach CobblerCampfire TaquitosAnd more!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.Includes a Foreword by George R. R. Martin

    With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

    The 30-Minute Mediterranean Diet Cookbook makes it easier than ever to get your fill of the Mediterranean diet and all of its health benefits with quick, satisfying recipes for health and longevity.Table-ready in 30 minutes or less, these classic Mediterranean diet meals combine easy-to-find ingredients with quick prep and cook times, so that you can spend less time in the kitchen and more time enjoying your food. From Breakfast Bruschetta to Baked Chicken Caprese to Chilled Dark Chocolate Fruit, The 30-Minute Mediterranean Diet Cookbook makes the Mediterranean diet a staple for everyday schedules.The 30-Minute Mediterranean Diet Cookbook allows you to slow down and savor classic Mediterranean flavors with: An introduction to the Mediterranean diet that explains health benefits, and offers essential guidance on foods to stock up on and foods to avoid. 30 minute meals that use easy-to-find ingredients and simple prep for fresh and wholesome meals. 101 recipes for breakfast, lunch, dinner, dessert, and sides, so that you can eat the Mediterranean way all day, every day. The 30-Minute Mediterranean Diet Cookbook allows you to spend the time you save in the kitchen with friends and family, enjoying every minute of every meal, and living the Mediterranean lifestyle to the fullest.

    She delivers a delectable array of recipes from easy family favorites to more gourmet, "date night" fare. Each recipe is made from fresh, accessible, whole-food ingredients and is free of grains, gluten, and sugar. From breakfast to dessert and everything in between, these recipes will inspire readers to get into the kitchen and enjoy cooking, every day. With more and more people turning to the ketogenic diet to regain health, lose weight, or simply feel their best, low-carb, high-fat diets have established their place in the mainstream and have become an everyday way of life. With the diet's rising popularity comes a greater demand for recipes that entice the palate, excite the senses, and deliver satisfaction without starvation. The Everyday Ketogenic Kitchen answers that demand and shows people how to go beyond eggs, meat, and cheese and love the way they eat! The Everyday Ketogenic Kitchen will enable readers to break free from the constraints of modern dieting and put them on a path to lifelong heath with a keto-adapted lifestyle. Ketchum teaches how to create keto-friendly recipes that taste just as good, if not better than, their unhealthy counterparts. Her recipes allow people to enjoy the taste, freedom, and sustainability of the keto way--without the restriction of typical fad diets. The Everyday Ketogenic Kitchen includes 150 step-by-step recipes with full-color photos, a simple guide to getting started, tips and tricks on mastering keto cooking and baking, shopping lists, and much more! Sample recipes include: Cream Cheese Waffles Red Wine Braised Short Ribs Sautéed Green Beans with Crispy Prosciutto Slow Cooker Broccoli Cheese Soup Brown Butter Ice Cream Easy Peanut Butter Cups For aspiring home cooks, kitchen warriors, and anyone else looking for new and delicious low-carb dishes, The Everyday Ketogenic Kitchen is a must-have!

    Enjoy Easy Chili Rellenos, Vickie's Shredded Chicken Sandwiches, JoAnn's Country Corn Pudding, Triple Chocolate Cake and 21 more!

    From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.

    In Lean in 15 - The Sustain Plan he reveals how to SUSTAIN incredible results while still seeing progress week on week. Fully illustrated and with a hundred quick-to-prepare meals and four workouts, the plan is perfect for busy people who don't have time to spend hours in the kitchen or gym. Joe gives advice on how to combine his tasty, nutritious recipes with a brand-new training programme to make you leaner, fitter and healthier than ever before. It's time to make Lean in 15 part of your lifestyle forever.

    Who doesn’t love being able to serve their family a wholesome dinner (and dessert!) without spending hours in the kitchen—or a fortune on groceries? Now, New York Times bestselling author Phyllis Good presents a collection that gives cooks even more!Featuring 650 new, mouthwatering recipes, cooks will be amazed at the “magic” their slow cookers can perform. In addition to delicious soups, stews, and chilis, cooks will also find pizza, cheesecake, bar cookies, quick breads, and dozens of other surprising treats!There are reasons why the Fix-It and Forget-It series is so popular, and this latest book is no exception.Each page is packed with easy-to-follow, carefully tested recipes.No one has enough time these days—with a slow cooker, anyone can prepare a fantastic meal in minutes!The recipes use ingredients most people already have in their cupboards—no searching high and low for exotic foods that will break the bank.With 16 pages of full-color photographs and a price that’s tough to beat, this is destined to become a staple on home cooks’ shelves everywhere.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    We include detailed instructions and tips on how to make crepes using my Mom's easy recipe for crepes. Also included are easy breakfast casserole recipes that can be made ahead, finger food ideas for brunch appetizers, and brunch classics like baked ham and scalloped potatoes.All the recipes in this book are made from scratch using ingredients that are easy to find, and many of which you will already have in your kitchen cupboards. Some of the dishes are quick to make, while others take a bit more time, but are worth it.As with all Easy Recipes from Scratch cookbooks, this collection of best brunch and breakfast recipes includes photos of every dish and plenty of tips and recipe variations.Most of these recipes have been in my family for a generation or two. Many of them are from my childhood and represent happy family get-togethers to both of us.We hope that you enjoy this collection of special recipes and are inspired to cook a fabulous brunch or breakfast for your family and friends!~Nicole and Marie

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    With fresh ingredients and imaginative recipes, you can create delicious meals to serve with pride to your guests. Drawn from slow cooking traditions from around the world, the recipes include Lamb Shanks in Tomato Sauce from Greece; Apricot Chicken from India; Chicken Mole from Mexico; White Truffle Risotto from Italy; Proven?ßal Chicken Stew from France; and Potato, Cheddar, and Chive Soup from the United States. In keeping with the sophistication of the food, each recipe is accompanied by wine or beer suggestions. The slow cooker can be so much more than a repository for nacho cheese dip. Paired with THE GOURMET SLOW COOKER, your everyday dining will be elevated from the mundane to the gourmet, while freeing you from hours of hard work in the kitchen.A slow cooker book for discriminating cooks, with 16 full-color recipe photographs. Includes chapter introductions to each region, focusing on the slow-cooking traditions and techniques from that country, and local wine or beer suggestions for all 60 recipes.According to a study by the Betty Crocker Kitchens, 80 percent of U.S. households have a slow cooker. Reviews‚ÄúGo ahead and sneer. I love my slow cooker. . . . Even food snobs like me are realizing their potential, albeit a little later than the more than perhaps 100 million Americans who already own one.‚Äù‚ÄîMark Bittman, New York Times

    There, he befriended a Japanese family, the Takishitas. After musing offhandedly that he would like to one day have his own house in Japan, the familyunbeknownst to Johnset out to grant his wish. They found Roderick a 250-year-old minka, or hand-built farmhouse, with a thatched roof and held together entirely by wooden pegs and joinery. It was about to be washed away by flooding and was being offered for only fourteen dollars. Roderick graciously bought the house, but was privately dismayed at the prospect of living in this enormous old relic lacking heating, bathing, plumbing, and proper kitchenfacilities. So the minka was dismantled and stored, where Roderick secretly hoped it would stay, as it did for several years.But Roderick's reverence for natural materials and his appreciation of traditional Japanese and Shinto craftsmanship eventually got the better of him. Before long a team of experienced carpenters were hoisting massive beams, laying wide wooden floors, and attaching the split-bamboo ceiling. In just forty days they rebuilt the house on a hill overlooking Kamakura, the ancient capital of Japan. Working together, they renovated the farmhouse, adding features such as floor-to-ceiling sliding glass doors and a modern kitchen, bath, and toilet. From these humble beginnings, Roderick's minkahas become internationally known and has hosted such luminaries as President George H. W. Bush, and Senator Hillary Clinton. John Roderick's architectural memoir Minka tells the compelling and often poignant story of how one man fell in love with the people, culture, and ancient building traditions of Japan, and reminds us all about the importance of craftsmanship and the meaning of place and home in the process.

    In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.