Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations, extraordinary meals from her acclaimed restaurant Chef and the Farmer, and recipes that bring new traditions to life. Home cooks will find photographs for every single recipe.As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world.Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the old ways of preserving food.DEEP RUN ROOTS is the result of those years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.Recipes include:Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon,Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie,Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie,And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.---Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.

     Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

    Jennifer Robins, creator of Predominantly Paleo and bestselling author, will show you how to drastically cut cooking time for your Paleo dishes in your Instant Pot®. Recipes include Decked-Out Omelet, Legit Bread Under Pressure, Honey Sriracha Chicken Wings, Pressure-Cooked Sirloin Steak and Hidden Spinach Bundt Cakes. Whether you’re new to the Instant Pot® or a seasoned pro, Paleo Cooking with Your Instant Pot® will show you everything this cooker is capable of and help you prepare healthy, delicious meals in no time.

    In this one-of-a-kind recipe collection, Yvonne shows how to create beautiful, delicious, and wholesome desserts from scratch using just one bowl. No mixer, no food processor. It's for anyone looking for the ease and convenience of box mix baking, but with quality ingredients and gourmet results. Best of all, practically all of the recipes are mixed and in the oven in just 15 minutes or less. That's it!One Bowl Baking includes more than 100 effortless recipes for all types of super delicious treats, including: Layer cakes Cookies Muffins Scones Tarts Cheesecakes And more!

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    Journeying through the spice plantations, cardamom hills, buzzing street stalls, rice paddies and abundant coastlines of the great eastern continent, Si and Dave find the most exciting authentic recipes for you to cook at home.

    Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

    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.

    This is a book Indian food lovers—and health-conscious eaters and vegetarians, too—can turn to for everyday meals and special occasions for years to come!

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

    Some of DeeDee Stovel's creative spins on incorporating this highly nutritious, low-fat vegetable into delicious dishes include Caribbean Black Bean Pumpkin Soup; Pumpkin Sage Risotto; Spring Spinach Salad with Strawberries and Pepitas; White Bean, Chicken, and Pumpkin Chili; Pumpkin Pizza with Gorgonzola Cheese; Pork Tenderloin with Red Wine Pumpkin Sauce; Lemon-Pumpkin Strudel; Chocolate-Pumpkin Brownies with Apricot Surprise -- and seven kinds of pumpkin pie!

    From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you’ll learn to master:-Korean BBQ Short Ribs on Coke-Jet’s Famous Drunken Noodles-Beef Pho-Miso Roasted Black Cod-Panang Beef Curry-Vietnamese Banh Mi Sandwich-Sweet Chili Sriracha Hot WingsAnd if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Time to kick ass with your wok, Jet Tila–style!

    That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:Miso-Ginger Chicken SaladRigatoni Carbonara with RicottaVietnamese Meatball Lettuce WrapsPeanut-Sesame NoodlesWhite Balsamic Chicken with TarragonSeared Strip Steak with Almond-Rosemary Salsa VerdeChocolate-Tahini PuddingTuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Great food in quick time, every night of the week.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.