Here is the food Eva loves to eat, and the recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home.Having grown up on a ranch with every meal based on what was in the family fields, Eva believes, like so many of us, that good cooking relies on local, fresh, easy-to-find ingredients. In Eva’s Kitchen, she teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.In her first cookbook, Eva welcomes you into her kitchen, offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking. She also shares memories of her Texas ranch upbringing, her very first cooking adventures, vacations overseas, nights in with her girlfriends, and last-minute pre–red carpet meals. Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi. With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love.

    Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

    In this brand-new, official tie-in to the major BBC Two series, Mary shows how being in a rush will never be a problem again. Find brilliant 20- and 30-minute meals and enjoy wonderful dishes that can be swiftly assembled and then left to cook away while you do something else.Mary’s utterly reliable, always delicious fast dishes tempt any tastebuds and her no-fuss expertise means you can cook from scratch and put mouth-watering home-cooked food on your family’s table without compromising on quality or freshness.This stunning cookbook, packed with colourful photography, includes over 120 new recipes, including all the recipes from the series, plus Mary’s trademark no-nonsense tips and techniques for getting ahead in the kitchen so cooking is always stress-free.Looking for a fast, satisfying supper? There’s Crumble fish pie, Lamb tagine with preserved lemon or Pan-fried spiced falafels. Something special for Sunday lunch or dinner with friends? Roast Venison fillet and peppercorn sauce, 30-minute Beef ragu or Roast fillet pork with sage and mustard sauce followed by Upside-down rhubarb pudding.With Mary’s trusted advice and recipes, discover how easy fantastic fast cooking can be.

    Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatán and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.

    7 and the legendary spread of Southern cooking at Miss Mary Bobo’s Boarding House. The recipes in this collection combine two of Tennessee’s most celebrated cultural treasures into a guide for home cooks eager to capture the spirit of Lynchburg in their own kitchens. Written by Miss Mary Bobo’s own Lynne Tolley and food writer Mindy Merrell, this cookbook distills the essence of Lynchburg life into something tangible you can experience whenever you need it. Join Lynne, Jack Daniel’s own great-grandniece, as she shares family secrets, legacies, and heirloom recipes. Get a taste of life in the old Bobo Hotel, and discover how you can treat your own guests with the same trademark hospitality Miss Mary extended at her boarding house.  You’ll get a crash course in Southern cooking along the way, with a primer on the ingredients and techniques found in any good ol’ Lynchburg kitchen.  From grits and ham hocks, to iron skillet seasoning and self-rising cornmeal, all the pillars of a country kitchen are covered. So push up your sleeves, pour yourself a tall glass of Lynchburg Lemonade, and get ready to whip up some Moore County favorites.

    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.

    Making your own bread is easier, healthier, and cheaper than buying from a store! Start making your own bread TODAY with these delicious and EASY homemade bread recipes! From your conventional breads, to your non-conventional specialty recipes, this homemade bread recipes book HAS IT ALL! Best of all, all these recipes have EASY TO FOLLOW steps so ANYONE can make delicious bread in no time at all! Try a few of these homemade bread recipes and I guarantee you'll never want to buy bread from the store again!

    Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:What gear you do and, more importantly, don't needExactly how to start and maintain a proper fire (without lighter fluid)All about marinades, brines, and rubsTo use your senses and trust your instincts (instead of thermometers)How to make delicious, delicious barbecue The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.

    In "Real Thai, " she demystifies once and for all every aspect of this flavorful, healthy cuisine. Organized geographically by region, over 100 tempting, easy-to-follow recipes explore not only dishes that may be familiar to Americans, such as Chicken Coconut Soup and Pork Satay, but also lesser-known local specialties such as Crab Cakes with Cilantro Paste, Fish with Yellow Curry Steamed in Banana Leaves, Sticky Rice with Mangoes, and Son-in-Law Eggs. Including advice on basic utensils and techniques, a glossary of ingredients, a list of shopping sources, and a section of suggested menus, this is the definitive guide for novice and expert alike to the diverse flavors of a regional Asian cuisine that is rapidly becoming an international favorite.

    Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougés, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless. Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables: "Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin "I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates "Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku "This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry "I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson."  -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010 "This book hits home for me! The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to!" -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation

    The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time.    And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indis­pensable weeknight dinner guide.

    SALAD MAGIC IN A MASON JAR Discover the coolest way to pack a tasty, healthy lunch! Mason Jar Salads and More shows how to prepare on-the-go meals that are packed with fresh produce and whole foods.The tasty recipes and gorgeous full-color photos in this book will show you how to create amazing dishes, including:•Pomegranate and pear salad•Pesto tortellini with cherry tomatoes•Crunchy Asian salad•Spinach, blueberry and blue cheese salad•Curried chicken salad•Kale and avocado salad•Porcini mushroom risotto•Overnight oatmeal with fruit•Green bean and feta salad

     Inside, you’ll find a range of mouth-watering dishes that are quick and easy to prepare, but offer amazing taste at the same time, including: Pork and chive meat balls Spiced macadamia and chicken noodles Chicken and cabbage dumplings Cheesy green omelet Mozzarella shrimp parcels Vanilla and strawberry cheesecake And many more… Also inside the book, you’ll find all the information you’ll need on your Crock Pot, including how to use and get the most out of it, as well as how to approach the ketogenic diet to ensure success. Losing weight doesn’t have to be hard work and with The Keto Crock Pot Cookbook you can make it even easier, while cutting down the chances of failure into the bargain! Get your copy NOW!

    Connie Guttersen originally created the Sonoma Diet to provide people with a satisfying, healthful, and above all, delicious way to lose weight. Now, her cutting-edge plan--inspired by the sun-drenched cuisines of the Mediterranean and California's wine country--is better than ever. The New Sonoma Diet features the latest in nutritional science and a feast of fresh recipes. More than half of this edition is entirely new!Includes: o Detailed diet plans and menus--and no food category is off limits, even wine o By popular demand, features new Sonoma Express quick meals and Sonoma Made Simple, with a “cook once, eat twice” philosophy and time-saving kitchen strategies o New recipe ideas for family, gluten-free, and on-the-go meals, as well as breakfast o Ideas for entertaining wine country style, with food and wine pairings o The patented plate and bowl concept, which makes it easy to balance portion sizes and eliminates calorie counting o Breakthrough nutrition science, featuring the glycemic load measure o The skinny on 12 nutrient-rich power foods, and why they're essential to good health

    You'll get to enjoy dozens of delectable dishes, such as: Thai Fried Rice Cacio e Pepe Charred Brussels Sprouts Harissa Roasted Potatoes Cape Malay Chicken Curry And even Central Mexican Guacamole and Israeli Hummus -- classics with a twist! Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts--this cookbook will deliver big flavors fast and change the way you cook forever. Welcome to the new home cooking. Welcome to Milk Street.