She won. In fact, her pies were such a hit that she turned pro.                                        People can’t get enough of her Bourbon Ginger Pecan pie, her whimsical Root Beer Float Pie, her addictive Chocolate Peanut Butter Pretzel Pie. And the crusts—oh, the crusts!—are so impossibly flaky, so utterly delicious, that pie eaters around the world will rejoice that Allison has at last divulged her techniques and tips. Organized by month, the book includes pies for every sweet tooth, from inventive pies like Chocolate Lavender Teatime to old-school comfort pies like Candy Apple. Also available from Allison Kave: Butter & Scotch.

    In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success— Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.   With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.

    With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.

    . . ______________ Following her culinary adventure across Britain and primetime BBC2 cookery series, Nadiya presents her British Food Adventure, featuring mouth-wateringly delicious recipes from the programme and more . . . Whip-up classic British dishes with a twist. · Cayenne eggs benedict, soft poached eggs on an English muffin with smoked turkey rashers and cayenne hollandaise sauce. · A quick and easy grilled aubergine and feta tart on flaky, buttery puff pastry. · A West Indian tropical hit of fruity, fragrant pink peppercorn pineapple jam to top sweet scones and coconut cream. The ultimate exotic treat. ________ 'The best kind of cookbook . . . you can read it like a novel' The Times Nadiya Hussain was crowned the nation's winner of 2015's Great British Bake Off. Famed for her talent and adventurous flavour choices, she sets off on a journey around the country to meet some of the finest growers, producers and pioneers behind the best of modern British food. Inspired by her exploration, Nadiya has created over 120 easy and enticing new recipes that mix the local ingredients she encounters with her very favourite flavours, not forgetting a nod to her Bangladeshi roots. Her reinvented classics capture the diversity of twenty-first century Britain - of tastes and culinary influences that shape what we love to cook and eat today.Lavishly photographed, Nadiya's must-try recipes have got you covered from breakfast through to supper, whether you need fast mid-week meals, lunch on the hop, something a little bit special, or gorgeous pudding or party ideas. Motivated by her love of family and food, flavour and fun, this is Nadiya cooking in the way she knows best - inspiring the rest of us to do the same. ________ Look out for Nadiya's Family Favourites . . . Nadiya's latest cookbook ________ 'She baked her way into our hearts and hasn't stopped since' Prima

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    It's a casual, comforting, satisfying way to eat lunch or dinner, and a delicious way to serve up healthy superfoods and probiotics. What makes Bowls! different is that it offers a comprehensive strategy for tackling this fun new way to eat, including 26 full recipes perfect for bowls plus 90 recipes for mix-and-match components. And it leads with visual inspiration in the form of a photographic matrix of ideas, making this handy volume an ideal go-to for weeknight cooks and healthy eaters.

    “Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • The Atlanta Journal-Constitution • Garden & GunCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.

    Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and over 100 delicious, super-approachable recipes.      It's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

    From chef Janette Desautel's own Crawfish Ravioli and LaDonna Batiste-Williams's Smothered Turnip Soup to the city's finest Sazerac, New Orleans' cuisine is a mélange of influences from Creole to Vietnamese, at once new and old, genteel and down-home, and, in the words of Toni Bernette, "seasoned with delicious nostalgia." As visually rich as the series itself, the book includes 100 heritage and contemporary recipes from the city's heralded restaurants such as Upperline, Bayona, Restaurant August, and Herbsaint, plus original recipes from renowned chefs Eric Ripert, David Chang, and other Treme guest stars. For the 6 million who come to New Orleans each year for its food and music, this is the ultimate homage to the traditions that make it one of the world's greatest cities.

    Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.  America's favorite food photography team shows how to create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can:• raise a big-top circus cupcake tier for a kid's birthday• plant candy vegetables on Oreo earth cupcakes for a garden party• trot out a line of confectionery "pup cakes" for a dog fancier• serve spaghetti and meatball cupcakes for April Fool's Day• bewitch trick-or-treaters with eerie alien cupcakes• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes

    Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

    1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, Top Chef: The Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4.

    . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.