The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease or wheat intolerance, it features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category.

    From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it. That’s how Rosie’s has been baking its award-winning treats for over thirty years, and why the Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book won an IACP/Julia Child Cookbook Award. Now, that book and the follow-up—Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book—are back, updated, revised, and combined into one super recipe collection.Packed with more than 300 irresistible recipes—more than 40 never before published—from Judy Rosenberg, owner of Rosie’s Bakery, the famous chain of New England bake shops that has won numerous Best of Boston awards, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book is for holidays, birthdays, pick-me-ups, the cookie jar, bake sales—when only genuine homemade goodness will do.Fabulous cakes and cupcakes: Lemon Coconut Layer Cake, Velvet Underground Cake, Chocolate Custard Sponge Roll, Sour Cherry Fudge Cake, Coconut Pecan Oatmeal Cake, Maya’s Little Butter Cupcakes, and Coconut Fluff Babycakes. Delectable cookies and bars: Pecan Crunchies, Fresh Ginger Crisps, Dagwoods, Honeypots, Noah Bedoahs. Plus the unspeakably delicious Chocolate Orgasms, and more.

    Now, with his own restaurant empire growing, Danny shares his favorite recipes for bold, fun, and versatile Mexican food by way of L.A. You'll come away with the know-how and skills for cooking slow-braised pork shoulder with bacon and chiles for unbelievably flavorful carnitas, turning spiced fried chicken or Mexi-falafel into tacos and burritos, and how to make cotija and chile mashed potatoes that will impress all your friends (especially when served with brisket!).The book also includes stories about Danny's lifelong love of food, from the meals his mom made when he was growing up in the San Fernando Valley to a map of his favorite restaurants and hangouts in Los Angeles, how his time in prison led to his acting career and opening a restaurant, and his journey of becoming an AA/NA counselor. Like Danny's restaurants, Trejo's Tacos is generous, hospitable, and symbolic of L.A.'s vibrant Latino culture.

    It's a grind that wore down former Cookie magazine editors, Pilar Guzmn, Jenny Rosentrach, and Alanna Stanguntil they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it's a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor).

    In DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE you'll find the secrets to their succulent pit-smoked specialties in recipes you can fire up in your own backyard. Join Spiceman John Stage on a journey into the world of low and slow barbecue and fast and furious grillin'. Along the way, you'll soak up the Dino vibe as John shows you how to rev up traditional barbecue sauce to create such dishes as World Famous Dinosaur Ribs, Black & Blue Pan-Seared Beef Tenderloins, or Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce.• Full-color photography struts the eclectic decor of this honky-tonk rib joint (world's best bathroom graffiti and tattoo art included), and brings you up close and personal with some of its most colorful denizens.Awards2002 National Barbecue Association Award WinnerReviews“There's good eatin' here. . .we're making the Sweet Potato-Crusted Mahi-Mahi tonight.” —Tulsa World“Top 25 Editor's Choice Picks for 2001” —Amazon.com“One last look at summer grilling cookbooks . . . John Stage's DINOSAUR BAR-B-QUE: AN AMERICAN ROADHOUSE captures the slow-cooked-barbecue smell that hits you two blocks away from his 'genuine honky–tonk rib joint' in Syracuse, New York. . . . No matter the season, this cookbook (with more than 100 recipes) will quickly become a dog-eared, sauce-stained favorite.” —Amazon.com“I come from a place where barbecue is not food; it is a way of life. It is a philosophy of human nature. I have rarely had any as good as this.” —President Clinton on Dinosaur Bar-B-Que (September 1, 2000)“Though I learned to cook under the watchful eyes of several grandmothers in the apartment building where I lived in Rome, Italy, I now can smoke a mean pork butt thanks to John Stage.” —Nancy Radke“Without a doubt, DINOSAUR BAR-B-QUE will quickly become a dog-eared favorite on your kitchen bookshelf.” —Amazon.com“So, what made this book take off faster than a Hog flying down Interstate 5? Get your copy and find out why everyone is snapping up this unique instruction manual.” —Santa Cruz Sentinel“Real barbecue recipes for serious eaters.” —Food Network“Handsome yet funky . . . it's also a fun read.” —Buffalo News“Awesome!”—Arlington Advocate“It looks like some folks are having a darn good time there.” —Charleston Post & Courier“[A] kicky book with attitude . . . the jived up flavors and combinations in this book are barbecue heaven!” —Scott Fine's Great Grilling Recipes (formerly On The Grill)

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

     Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup. Spiced with delightful anecdotes and lore, Cross Creek Cookery guides the reader through the rich culinary heritage of the deep tidal South with a loving regard for the rituals of cooking and eating. Anyone who longs for food -- and writing -- that warms the heart will find ample portions of both in this classic cookbook.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    Most evenings, they were too frazzled to do anything but slide a frozen pizza or fish sticks in the oven. That's when they had a breakthrough: what if they could stock their freezer with healthy, homemade food, rather than heavily processed food? Soon, they began gathering their friends to cook freezer-friendly meals together. They learned how to shop in bulk, cook larger quantities from scratch, stock their freezers with nutritious meals, and eventually made freezer cooking a lifestyle.In From Freezer to Table, Rachel and Polly share the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties or Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature in your home. With their 75+ simple, family-friendly recipes--all made from whole food ingredients--anyone can stock their freezer with wholesome favorites, like mixed berry scones, homemade chicken tenders, and slow-cooker carnitas. From Freezer to Table will help you reclaim your kitchen from unhealthy processed foods, while simultaneously saving your wallet, your waistline, and your time. Finally, you'll be able to enjoy delicious, stress-free meals around the table with those you love most.

    Her recipes are organized by these techniques, which include Meal Kits (pre-prepping the ingredients for a weeknight meal on the weekend, bagging them, and having them ready to go in the fridge; the result--meals that can be on the table in literally 10 minutes); Morph-It Recipes (enjoy Herb-Crusted Turkey Tenderloin one night and you've got the makings for Chili-Rubbed Turkey Medallions or Pan-Seared Turkey with Apples and Melted Blue Cheese another night), and Greased Lightning, unbelievably tasty recipes that can be put together and on the table in 20 minutes. There are also Simple Sides that go together in no time, as well as, for those who just can't live without dessert, a collection of In-a-Snap Sweets.

    Readers find the Vanilla Bean blog while hunting for the perfect chocolate cake or cinnamon roll recipe, or another everyday favorite. They stay for founder Sarah Kieffer's simple approach to home baking, the utterly transporting, dreamlike quality of her photography, and her evocative storytelling. Most of all, the Vanilla Bean blog celebrates the soulfulness of baking.Kieffer mastered the art of home baking while working in tiny kitchens in the back of coffeehouses and bakeries in Minnesota. She began the Vanilla Bean blog to create a culinary heritage for her family, but soon became passionate about making the joys of baking accessible for all. With recipes that help simplify the process behind complicated techniques, Vanilla Bean has built a dedicated following of several hundred thousand loyal readers and won several awards, including the Reader's Choice Award for best baking blog from Saveur.The Vanilla Bean Baking Book is Kieffer's debut cookbook, with 100 delicious tried-and-true recipes for the home baker. From everyday favorites such as Lemon Bread and Peanut Butter Cookies to inventive twists on classics such as Burnt Honey Buttercream Cake with Chocolate, Coffee Blondies, and Apple-Blackberry Turnovers, these irresistible treats will delight and inspire.

    Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.