Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.

    From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

    Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just  sticky rice, coconut, and palm sugar.Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

    Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings.Taking her 'Little Paris Kitchen' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-known foodie places as well as uncovering hidden insights, all ready to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits.Join Rachel Khoo on her tour de France in The Little French Kitchen.

    Pure Vanilla celebrates its unique taste with a stunning array of recipes, from cakes and cookies to custards and creams. Indulge in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, and Vanilla Bean Meringue Kisses and Sea Salt Caramels. Cozy up with a bowl of Warm Vanilla Rice Pudding or a steaming mug of Malted White Hot Chocolate. Spread Golden Pear Vanilla Jam on your breakfast pastries or serve up a bowl of the world’s most popular ice cream flavor—all made from scratch   With a complete history of vanilla from orchid to extract, Pure Vanilla provides the origins and tasting notes for all of today’s varieties—plus 80 recipes and dozens of photographs. Also included are recipes for Homemade Vanilla Extract, Vanilla Sugar, and Vanilla-Infused Liquors. So step aside, chocolate! It’s time for Pure Vanilla.

    This collection of 30 bite-sized, low-dose recipes ventures boldly beyond pot brownies with tasty, unique, and innovative treats. Designed for bakers of all skill levels, this book includes simple recipes like Spiced Superfood Truffles alongside more advanced recipes like Strawberry Jam Pavlovas, all brought to life with vibrant photography. Complete with instructions for creating master ingredients such as canna butters and oils, as well as detailed information on dosage and portions, this book gives newbies and cannabis connoisseurs alike the info they need to create an easy, safe, and absolutely heavenly edibles experience.

     In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

    Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler.Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries.From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.

    More than sixty carefully crafted, authentic recipes, each illustrated with Ellen's exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook's hand. Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing saut�ed greens, tender baked or steamed buns, and a variety of pastries and desserts--all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.

    But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan―flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza―is a near-perfect harmony of sweetness and pungency.

    It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.

    This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco.The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives.Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again.Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.

    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.

    Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.  Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi  con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.   Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.

     Unlike other acid reflux cookbooks, The Acid Reflux Escape Plan includes detailed shopping lists and over 100 low-acid, low-fat, GERD-friendly recipes that cut out aggravating triggers without sacrificing flavor or taste. Detailed food lists and easy-to-understand explanations arm you against acid reflux attacks 100 delicious low-acid, low-fat, low-irritant recipes won't trigger or exacerbate symptoms A step-by-step meal plan with shopping lists eases your transition to a GERD-friendly lifestyle A "Personal Triggers" guide helps you customize your diet to your body's unique needs With The Acid Reflux Escape Plan, you're on the road to better health and a happier, symptom-free lifestyle.