A team of ten test cooks at America's Test Kitchen spent a year developing recipes, and what they discovered will change the way you use your slow cooker.Did you know that onions garlic, and spices should be bloomed in the microwave for five minutes before they go into the slow cooker? This simple step intensifies their flavor and requires no extra work. Did you know that a little soy sauce mixed with tomato paste adds meaty flavors to almost any stew and can often replace the tedious step of browning the meat? And do you know the secret to a moist slow-cooker chicken? Start the bird upside down to protect the delicate white meat from drying out.

    All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat. With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat--such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake--for any occasion. Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevate this book into something truly special.

    And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman s decades of cooking, writing, and working with the world s greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing Twenty.

    And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Every recipe uses just five key ingredients, ensuring you can get a meal together fast, whether it's finished and on the table in a flash, or after minimal hands-on prep, you've let the oven do the hard work for you. It’s about spending a little time to deliver a lot of flavour.Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and oozy Cheddar, all topped off with crisp, golden filo, and ready to devour in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

    All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.

    You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor.Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy.

    In 2011, Carla began hosting ABC's "The Chew" and is now a familiar face to daytime television viewers across the country.Carla's specialty in the kitchen is enhancing great tastes while keeping preparation easy and getting reliable, accurate results. Carla believes that the only way to make transformative food is to cook it from the heart and in the spirit of joy and fun that she brings to the kitchen. "Cooking with Love "tells how, with tempting and inspiring recipes for all sorts of sumptuous dishes that "show the love." Carla also teaches and shares culinary basics while providing fun tips and funny and poignant tales of her personal experiences cooking with family, friends, and fellow chefs.From appetizers that include a fresh take on Down-Home Deviled Eggs with Smoky Bacon to gorgeous Spicy Carrot Ginger Soup to Carla's famously succulent Chicken Pot Pie to mouth-watering desserts like her Granny's unforgettably luscious, buttery Five-Flavor Pound Cake, Carla's beautiful, delicious recipes revolutionize comfort food.Comfort food never tasted so good

    This book will inspire you to take control of your health and ditch processed foods for good.Get ready to ditch processed foods for good, and eat the cleanest, healthiest food on the planet!With more than 100 mouthwatering recipes-from Biscuits with Whipped Honey Butter to Baja Fish Tacos, Grapefruit Goddess Salad, Luscious Lemon Bars, and even Homemade Doritos-the Food Babe Kitchen will show readers how delicious and simple it is to eat healthy, easy, real food.Food Babe Kitchen shows you how to shop for the healthiest ingredients by breaking down every aisle in the grocery store with expert label-reading tips and simple swaps, plus a handy meal-planning guide and pantry list to stock your kitchen for success.Eat healthfully, close to the earth, with the best ingredients that you choose, so when you sit down to enjoy a delicious meal you know what you are eating, and you haven't spent all day in the kitchen!Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets, make this the ultimate guide to getting back into the kitchen to create healthful meals for yourself and those you love.Getting off processed food has never been easier-or more delicious.

    Each chapter is filled with bakes that represent a different decade – learning the basics at his father's bakery; honing his pastry skills in the finest hotels; discovering the bold flavours of the Middle East while working in Cyprus; and finding fame with the phenomenally popular Great British Bake Off television series.Thanks to this book (and its clear step-by-step instructions), recipes that Paul has spent years perfecting can be recreated at home. Favourites include garlic baguettes; feta and chive bread; chorizo and chilli Scotch eggs; mum's ginger biscuits; double chocolate Danish twists; and hazelnut cappuccino cake.With photographs from personal family albums, plus many professional insights into and anecdotes that reveal what makes a great baker, A Baker's Life will show you how to bring the baking skills Paul has learnt over a lifetime into your own home kitchen.

    When Candace Nelson started Sprinkles, America's first cupcakes-only bakery, in 2005, people thought she was crazy. "What else do you sell?" they'd ask. But Sprinkles sold out on opening day . . . and hasn't slowed down since! Now, in her first cookbook, Candace opens up her recipe vault to bring you 100 irresistible desserts she can't live without. You'll learn all the secrets for making 50 beloved Sprinkles Cupcakes, from iconic red velvet to new flavors created exclusively for the book, like crv®me brvªlv©e. But Candace doesn't stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts, and Michael Strahan. The Sprinkles Baking Book is filled with all-American classics that will appeal to everyone in your family and on your dinner party guest list. So, don't hold back. Treat yourself to this sweet cookbook and share in the fun!

    A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:Treacle Tart--Harry's favorite dessert, Molly's Meat Pies--Mrs. Weasley's classic dish, Kreacher's French Onion Soup, Pumpkin Pasties--a staple on the Hogwarts Express cartWith a dash of magic and a drop of creativity, you'll conjure up the entries, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magickal culinary masterpieces, sure make even Mrs. Weasley proud!

    Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

    Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities. From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city. Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.