The Healthy Air Fryer Cookbook contains 100 recipes that are absolutely delicious and also better for your health because they use less oil and contain healthier ingredients than traditional fried foods. Included in this book are better-for-you versions of traditional main dishes, breakfasts, sides (like French fries), desserts (like cookies), and more. You'll also learn how to use this versatile appliance to bake, roast, and grill many of your favorite fried foods-with fewer calories. Author Info: Dana White, MS RD ATC, is a registered dietitian and nutrition consultant. Dana is the nutrition expert for FoodNetwork.com, the founding contributor for the website's Healthy Eats blog, and the author of First Bites: Superfoods for Babies and Toddlers (Perigee, 2015). She also specializes in nutrition and recipe development.

    Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States--hoping to bring some "joie de cuisine" to America--she published Julia Child's "Mastering the Art of French Cooking. "The rest is publishing and gastronomic history. A new world now opened up to Jones: discovering, with her husband, Evan, the delights of "American" food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks. Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging. Embellished with fifty recipes--each with its own story and special tips--this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.

    As a member of the Skverers, one of the most insular Hasidic sects in the US, he knows little about the outside world—only that it is to be shunned. His marriage at eighteen is arranged and several children soon follow. Deen's first transgression—turning on the radio—is small, but his curiosity leads him to the library, and later the Internet. Soon he begins a feverish inquiry into the tenets of his religious beliefs, until, several years later, his faith unravels entirely. Now a heretic, he fears being discovered and ostracized from the only world he knows. His relationship with his family at stake, he is forced into a life of deception, and begins a long struggle to hold on to those he loves most: his five children. In All Who Go Do Not Return, Deen bravely traces his harrowing loss of faith, while offering an illuminating look at a highly secretive world.

     Butter Baked Goods is a gorgeously illustrated cookbook, packed with delicious recipes perfect for celebrating a special holiday with family and friends, or just everyday life. Inside you’ll find everything from cookies, scones and s'mores to chocolate cake, peanut butter and jelly cupcakes and apple pie . . . not to mention the coveted recipe for Butter’s famous marshmallows!  Butter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters piled high with cake stands overflowing with irresistible baked goods. Not long after opening, word got out about the bakery’s marshmallows and Butter Baked Goods became known as the home of the very best gourmet marshmallow in North America, a delicious treat that can now be found in over 300 stores (and counting) across Canada, the U.S. and Japan. The recipe for Rosie's famous marshmallows is just one of the gems tucked inside the pages of this beautiful book.    Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style. Everyone can create Butter's delectable treats—from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie's baking is not about trickery, flamboyance or hard-to-find ingredients, but about great-tasting, homemade treats to celebrate life's milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers; or that gloomy, rainy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.

    Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

    The curious minds behind Atlas Obscura now turn to the hidden curiosities of food, which becomes a gateway to fascinating stories about human history, science, art, and tradition—like the first book, all organized by country, lavishly illustrated, and full of surprises.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

    Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920's to the 1970's. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking. The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy. This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.

    While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine.Divided geographically, Eating My Way Through Italy looks at all the different aspects of Italian food culture. Whether it's pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.For anyone who follows Elizabeth on her blog Elizabeth Minchilli in Rome, read her previous book Eating Rome, or used her brilliant phone app Eat Italy to dine well, Eating My Way Through Italy, is a must.

    As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

    Mark Bittman, the bestselling, award-winning author of How to Cook Everything , shows you how to make a good burger or delicious pasta for everyday meals as well as chicken soup on a cold day, lasagne because you love it, and prime rib for company. Not only will you make some of the best food you ve ever eaten, you ll save money and eat more healthfully, too.Anyone can cookSimple, satisfying recipes with easy-to-follow directionsTips to help you shop for, prepare, and cook the recipesRecipe variations and lists of ideas to adapt dishes to your tasteStep-by-step illustrations for tricky techniques like mincing garlicSimple. Straightforward.Just what you need to cook well."

    97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

    Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

    Demetri's first literary foray features longer-form essays and conceptual pieces (such as Protagonists' Hospital, a melodrama about the clinic doctors who treat only the flesh wounds and minor head scratches of Hollywood action heroes), as well as his trademark charts, doodles, drawings, one-liners, and lists (i.e., the world views of optimists, pessimists and contortionists), Martin's material is varied, but his unique voice and brilliant mind will keep readers in stitches from beginning to end.