What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Some of the 125 tried-and-tested recipes are surprisingly simple, like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as the Kale Panzanella made with croissants, the Healthy White Chicken Chili made with hummus, or the Crispy Slow Cooker Carnitas made with cocoa powder. And just because the secret ingredients are surprising doesn't mean they're expensive or hard to find, either. Kelly is a busy mother of two, and she made sure every ingredient can be found in any supermarket. Her family-friendly recipes cover every occasion, from crowd-pleasing snacks and 30-minute entrées to make-ahead sides and holiday-worthy desserts.

    Home cooks of all levels will be encouraged to incorporate fresh, simple ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta; Drunken Goat, Fennel, Edamame, Mint, and Rotini; and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, Melt takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates. With gorgeous color photography throughout, Melt is a compendium of inventive recipes that will add a fresh twist to the family dinner or play a starring role at your next dinner party.

    Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

    Conceived and written to reflect the reality of today s hectic schedules and the need to gather around the dinner table Come Home to Supper offers more than 200 deeply satisfying dishes that are budget-minded, kid-friendly, and quick. These are the everyday meals that Christy Jordan most loves to cook, and her family most loves to eat, and she serves them up with generous helpings of her folksy wisdom, gratitude, and lively stories.Many of the recipes make ingenious use of the slow cooker or a single pot or skillet; require easily found supermarket ingredients; and are packed with time-saving tips and shortcuts. And the menu, well, it's all good, including: Crispy Breaded Pork Chops with Milk Gravy, Beef and Broccoli, Spicy Fried Chicken, Craving Beans, Summer Corn Salad, Slow Cooker Baked Apples, Ice Cream Rolls, and Cinnamon Pudding Cobbler. Or to put it like Christy Jordan, food to make your family smile louder.

    How many times has a CSA share arrived with things you've never seen before or not known what to do with?The CSA Cookbook will help you cook your way through a CSA box (or farmers' market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds. Think of it as a nose-to-tail approach—for vegetables!With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps you get from farm to table without a fuss. Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs. You'll find globally-inspired, vegetable-focused recipes that turn a single plant into several meals—take squash, for instance. This year-round vegetable brings a variety of tastes and textures to the table: Sicilian Squash Shoot Soup, Squash Blossom and Roasted Poblano Tacos, Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, and Toasted Pumpkin Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes.The CSA Cookbook aims to inspire curiosity in the garden and creativity in the kitchen. You'll look at vegetables in a whole new way and think twice before you discard your kitchen "scraps"!

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

     Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photographed step-by-step recipes free of gluten, soy, and added sugar. Designed to inspire the whole family to chow down on healthy, home-cooked meals, this cookbook compiles over 100 foolproof recipes that demonstrate how fun and flavorful cooking with wholesome ingredients can be. And did we mention the cartoons?Nom Nom Paleo kicks off with a fresh introduction to Paleo eating, taking readers on a guided tour of author Michelle Tam's real-food strategies for stocking the kitchen, saving time, and maximizing flavors. Also, sprinkled throughout the book are enlightening features on feeding kids, packing nutritious lunches, boosting umami, and much more.But the heart of this book is Michelle's award-winning recipes, 50 percent of which are brand-new—even to diehard fans who own her bestselling iPad cookbook app. Readers can start by marrying their favorite ingredients with building blocks like Sriracha Mayonnaise, Louisiana Remoulade, and the infamous Magic Mushroom Powder. These basic recipes lay the foundation for many of the fabulous delights in the rest of the book including Eggplant & "Ricotta" Stacks, Crab Louie, and Devils on Horseback.There's something for everyone in this cookbook, from small bites like Apple Chips and Kabalagala (Ugandan plantain fritters) to family-sized platters of Coconut Pineapple Rice and Siu Yoke (crispy roast pork belly). Crave exotic spices? You won't be able to resist the fragrant aromas of Fast Pho or Mulligatawny Soup. In the mood for down-home comforts? Make some Yankee Pot Roast or Chicken Nuggets drizzled with Lemon Honey Sauce. When a quick weeknight meal is in order, Nom Nom Paleo can show you how to make Crispy Smashed Chicken or Whole-Roasted Branzini in less than 30 minutes. And for a cold treat on a hot day, nothing beats Mocha Popsicles or a two-minute Strawberry Banana Ice Cream.Healthy cooking doesn't mean sacrificing flavor. This book gives you "Paleo with personality," and will make you excited to play in the kitchen again.

    It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.This is 2010. I have just purchased a new copy of this book, which I first owned back in 1970 or 1971. I love them and use them until they fall apart. I believe they are a GREAT introduction to breakmaking for a new baker, and an excellent wedding gift.

    For years, Bay Area residents and out-of-towners have packed the house--and lined up out the door--for the salads, curries, rice, and stir-fries served at Burma Superstar, a beloved Burmese restaurant with four locations in the San Francisco Bay Area. This collection of recipes includes favorites like Tea Leaf Salad, Samosa Soup, Pumpkin Pork Stew, Garlic Noodles, and Black Rice Pudding that have made the group of restaurants one of the most recognizable in the Bay Area but it also takes readers into the kitchens of Burmese home cooks, whose style of cooking drives menu inspiration. As Burma--now called Myanmar--opens up to the world after a half century of seclusion, there has never been a more exciting time to share the multi-ethnic flavors of Burma Superstar.

    Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

    And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.