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.

    She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans.In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One- Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and of course a few fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.Photography by Evan Sung

    From school run to bedtime, Rachel has suggestions that even the fussiest eater will love. Treat your loved-ones to nourishing, delicious food with this indispensable, inspirational recipe collection full of wise words, clever hints and tips and, above all, Rachel's irresistible recipes.CHAPTER BREAKDOWN– Breakfast & Brunch– Lunch– Sunday Lunch– Supper– Snacks and treats– Baby Food– Desserts– Sweets– Basics– Plus handy sections explaining meal planning, home freezing, healthy eating and much more!Rachel Allen was brought up in Dublin and at the age of eighteen left to study at the prestigious Ballymaloe Cookery School. Today, she not only teaches at the school, she also writes regular features for national publications, presents highly acclaimed television programmes which have been broadcast internationally and in her spare time authors bestselling cookery books.

    Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting. When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!

    It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt*Easy, colorful chutneys and pickles to fill your pantryFilled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    For all who love the fruits of the earth and the art of cooking. A classic with almost a million copies sold to date.

    From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

    In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated. You’ll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard Salad. You’ll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. You’ll discover recipes for less-familiar produce from your market or your backyard, such as Chicken with Garlic Scape Pesto and Dandelion Green Salad with Hot Bacon Dressing. Many of these recipes have been in Knauer’s family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You won’t want to miss his expertly tweaked renditions of his mother and grandmother’s desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Mary’s Lemon Sponge Pie. Whether you want to learn how to roast a pig, make your own hot sauce, or brew hard cider, The Farm brings artisanal cooking home, even as Knauer’s vivid stories trace a year in the seasons of the farm.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.

    This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Drawn from the states of Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh, and the union territory of Pondicherry, the recipes in this vegetarian cookbook bring traditional South Indian cooking within reach of any cook in any kitchen. From sambars and rasams, to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a healthy and balanced approach to eating, Dakshin is an ideal Indian cookbook for today's lifestyle — for vegetarians and non-vegetarians alike — and the perfect introduction to South Indian Cuisine.