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

    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.

    In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make.Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.

    Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor.Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts--go bigger and bolder with Bobby's signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.

    No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

    Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can't afford the hype.Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

    In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life -- with the good news that you shouldn't try to make everything yourself -- and how to get the most out of your time in the kitchen.

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    Covers every must-know technique, starting with basic tools and ingredients and finishing with advanced modelling and decorating — essential for both beginner and experienced cake decorators. Step-by-step illustrated instructions cover every stage of sugarcrafting, from cake baking to adding the finishing touches. Includes techniques and inspiration for cupcakes and cookies, as well as full decorated cakes. About The Author: About The Author: Lindy Smith is an established name both as a D&C author and as a major influence on the world of sugarcraft. She teaches and runs workshops all over the world and her comapny, Lindy's Cakes, has expanded significantly over the past year, moving to new purpose-built premises where she employs a small, dedicated team of experts. Lindy is based in Aylesbury, Buckinghamshire, UK.

    Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals -- as often as they like.

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.