Consumers are tempted by kale and kohlrabi, taro and tomatillos, bok choy and burdock, along with all the familiar choices. Now acclaimed cookbook author and food writer Jack Bishop offers a comprehensive A-to-Z guide to this bounty of produce, complete with selection tips, preparation instructions, and hundreds of recipes for more than sixty-six commonly available vegetables. With Bishop's expert advice, you'll learn how to coax the very best flavor from every vegetable, whether it's a carrot, cauliflower, or cardoon. Wondering how and when to buy the sweetest green beans? Bishop suggests buying at the height of summer, and selecting beans that are crisp and slim (older, thicker beans will be mealy and bland). Confused about how to cook the spring's first sorrel? Bishop offers such unique and delicious dishes as Sorrel and Potato Soup and Sorrel Frittata. These recipes -- like all 350 in the book -- are clear and uncomplicated, ensuring success for even the novice cook. So whether you are looking for a salad or side dish, a vibrant main course, or simply great mashed potatoes, you are sure to find it in this essential kitchen companion. We all know that vegetables are the key to healthful eating -- now it's time to discover how great they can taste, each and every day!

    And he wants you to conquer your fear of flour and learn to love every step of cake baking—including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. (Not to mention the moment when you yourself get to sample a slice of that lovingly crafted creation.)For Brown, love and baking are inseparable. After all, he abandoned an unrewarding career in law to do the work—baking cakes!—that he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either—and getting it right isn’t nearly as hard as you think.Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (“Sassy,” a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.

    But now you don't need to trek to Brooklyn for to-die-for cheesecake because you can whip up these cakes right in your own kitchen with the help of Junior's Cheesecake Cookbook .Alan Rosen, the grandson of Junior's founder, reveals the very recipe that made Junior's reputation -- the Original New York Cheesecake, unchanged since 1950. But that's just the start. There's Banana Fudge, Lemon Coconut, Strawberry Parfait, Brownie Swirl cheesecake...well, you get the idea...50 fabulous reasons to indulge.The must-have book for everyone who thinks a slice of cheesecake is a taste of heaven!Cheesecake 101 -- a course-in-a-chapter. See how a little babying (a water bath, keeping cooling cakes out of drafts) goes a long way to ensuring crust and filling perfection. Includes a trouble-shooting chart, and wonderful garnish and flourish how-to's. Junior's Favorites -- the original, plain and wonderful, then mounded with fresh fruit, glistening with glaze, laden with crunch, swirled with chocolate, pumpkin, even peanut butter and jelly Reasons to Celebrate -- Cherry Heart, Easter Egg, Christmas Tree, Stars & Stripes...festive cheesecakes for every occasion Did somebody say chocolate? Triple Chocolate, Chocolate Marble, Chocolate Crunch, Candy Bar Explosion...need we say more? Little Fellas -- small in size, big in flavor, fast to make because they're mostly all filling. Freezable too. (Junior's tip: Double the recipe, and defrost to enjoy any time!) Skyscrapers -- incredible cakes within cakes. Delicious homemade layer cakes (like devil's food) hold extra creamy layers of cheesecake. Terrific inside tips and mouthwatering full-color photos throughout

    Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.Professional Cake Decorating is:a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers a powerful tool for making dramatic improvements in the overall look and design of cakes a valuable training handbook and resource for bakers and decorators a comprehensive reference of successful professional skill sets Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.

    The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cookingYou won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover: Fundamental elements of cookeryGarnishes and SaucesHors d'oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweetsSavouriesIt is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.EXCERPTSAmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La CuisineA priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine

    The easily adaptable, versatile recipes in Vij's at Home are tailored for busy households like theirs. Meeru and Vikram share how to prepare flavorful vegetarian dishes that go from stove to plate in less than 45 minutes as well as easy Indian seafood, poultry and meat dishes that come together in 20 minutes then simmer while the home chef sits down with a glass of wine, or helps the kids with their homework. Interspersed throughout, the endearing couple share aspects of the home life of busy restaurateurs, who still manage to cook with their daughters, eat at the dining room table and throw parties for friends.Pull up a chair—Meeru and Vikram invite you to dinner.

    Whether it’s for a special occasion, a treat for a loved one or just because you felt like it, baking a cake is more than just about making something that tastes good. Now, with Favorite Cake Mix Recipes, you have an entire book filled with fantastic recipes that look and taste amazing, are suitable for any occasion, and include: Strawberry banana bread Lemon poppy seed muffins Rum cake Cherry cheese cake Marbled pistachio cake Pumpkin pie squares And many more… With recipes for breads, cookies, muffins and other delicious treats, Favorite Cake Mix Recipes is more than just a book of traditional cakes. And as most recipes are quick and easy to make, you’ll be creating tasty indulgences while saving time as well. Throw away the other cake books you have. Favorite Cake Mix Recipes is the only one you’ll ever need again!

    Now, you can enjoy the full taste of your favorite fried foods—without any of the guilt—when you whip up easy meals in minutes with The Super Easy Air Fryer Cookbook.

    Ms Cupcake brings her north American influences to the flavourings with peanut butter cookie sandwiches, snickerdoodles and fried cookie dough balls, plus she puts her own twist on British classics like her victoria sponge cake and bakewell tart cupcakes.With fun, fifties-style photography featuring Ms Cupcake's quiffed and tattooed staff, this will be a retro treat for modern foodies, oozing Ms Cupcake's unique, larger-than-life personality and filled with useful hints, hot tips and trade secrets for vegan and food-intolerant cooks.

    Featuring easy-to-follow instructions and helpful hints, you can make any day a special occasion!

    A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)I hope you enjoy, devour, and love this book.I sure did love making it for you.

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    From the name that generations have grown to trust.This new paperback edition brings together the tools we need to prepare quick and nutritious meals and includes nutritional information with every recipe. More than 150 color photos, step-by-step drawings, and easy-to-use charts make this the complete cookbook for the busy 90s!

    She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it's friends and family-gathered around the dinner table or cooking with her in the kitchen-that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they're easy, they work, and they're universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina's homey dinners-from her own version of loin of pork stuffed with sauteed fennel to the exotic flavors of Eli's Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she's designing a kitchen to menu-planning basics and how to make a dinner party fun (here's a hint: it doesn't involve making complicated food!).Along with beautiful photographs of Ina's dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

    Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.