I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

    The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Now, due to popular demand, the ladies who brought you Don't Panic--Dinner's in the Freezer offer more of their simple and economical recipes designed to be prepared and frozen for future use.Don't Panic--More Dinner's in the Freezer gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees--everyone who needs to eat--will find fast and easy answers to the question, "What's for dinner?"

      Raised on his mother’s fried chicken and hoecakes, Bobby Deen ultimately found himself, as a young man, twenty-five pounds overweight. Unwilling to sacrifice any of his favorite foods, Bobby started tweaking the recipes he grew up on, replacing sour cream with nonfat yogurt, using lower-calorie versions of mayonnaise, cream cheese, and other high-calorie items. Even Paula herself sometimes couldn’t tell the difference between the lo-cal versions and her originals—since the flavor remained top-notch.   Here you’ll find a soup-to-nuts collection of many of the great dishes and flavors you’ve come to enjoy and expect from the Deens, but with a lot fewer calories. Every recipe has been reviewed and approved by a certified nutritionist. Yes, you can have your Gooey Less Butter Cake and eat it too . . . along with such selections as  It’s a Party Guacamole • Easy Ginger-Glazed Spare Ribs • Yes You Can Mac and Cheese • Cheeseburger Casserole • Old-Fashioned Meatloaf • Crispy Oven-Fried Chicken • Roasted Pork Tenderloin with Apples • Buttermilk Mashed Potatoes • Bittersweet Chocolate Cheesecake • Strawberry Streusel Cake   In addition to all these mouthwatering recipes and 65 full-color photos, you will find before/after fat and calorie counts (so you know just how many calories you’re saving)—plus a week’s worth of 1,500 calorie/day menus, celebration menus, healthy prep tips, weight-loss shortcuts, ideas for stocking a healthy pantry/fridge, and a section on easy high-fat/low-fat ingredient swaps.Praise for From Mama’s Table to Mine   “Deen wants folks to enjoy healthy favorites without sacrificing flavors or family memories, and this cookbook is sure to make a mamma proud.”—Publishers Weekly  “It’s so great that Bobby has refashioned some all-time-favorite Southern dishes in a healthier style. He continues to work hard to keep America healthy and happy.”—Curtis Stone, chef, television host, and author   “Bobby Deen has been our ‘brother from another mother,’ and when you taste his dishes, you immediately recognize Paula’s influence. His tasty food stresses eating healthier without sacrificing the delicious Southern flavors and traditions he grew up with! Way to go Bobby!”—Pat and Gina Neely, hosts of Down Home with the Neelys  “Even Paula, who’s been eating healthier herself these days, can’t tell the difference. ‘Are you sure you remembered to take out the fat?’ she asked when she first tasted the food. He did—we swear.”—Food Network Magazine  “Bobby Deen nails it with these favorite Southern recipes. What they’ve lost in calories, they’ve gained in flavor. Perfect for everything from a quick weeknight meal to an elaborate Saturday night celebration.”—Rocco DiSpirito, chef and author   “For the health-conscious eater who craves comfort food . . . Bobby’s recipes strike a balance between familiar flavors and a newer, healthier approach to cooking.”—Shelf Awareness (starred review)

    Every Monday she brings a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share. With more than 50 recipes for the cakes that have been dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and Lady Baltimore Cakes, Dark-Chocolate Red Velvet Cake, and Honey Buttercream and Apricot Jam CakeAll Cakes Considered is an essential addition to every baker's library.

    Replete with all the high standards that have made Cooking Light a trusted favorite, this new edition provides over 58 beautifully photographed recipes with useful, easy-to-follow instruction.

    Now Whitney's long-awaited dream of writing her first cookbook has come true as she shares her favorite recipes and entertaining secrets in Modern Hospitality.As a little girl in small-town Mississippi, Whitney grew up cooking at the elbows of true masters of Southern cuisine: her mother, grandmothers, and great-grandmothers. From the secret to making perfect, flaky biscuits to the art of whipping up Sunday supper for a crowd, Whitney not only learned how to create much-loved dishes for friends and family but also discovered the most essential ingredient for any meal: hospitality.In Modern Hospitality, Whitney offers a fresh take on classic dishes passed down throughout generations of Southern women. In addition to providing more than 75 original recipes that showcase regional ingredients and authentic flavors, Whitney also shares her stories of family, tradition, and suggestions for effortless entertaining. Bring a taste of the South into your home with dishes like Oven-Fried Catfish, Shrimp and Sausage with Grits Soufflé, Mississippi Cheesesteak, and Sweet Potato Peanut Butter Blondies. With recipes this simple, elegant, and delicious, it's easy to turn any occasion into something special.

    It integrates the latest research and clinical findings with 100 delicious, authentic, easy recipes and Mediterranean lifestyle tips while dispelling any myths and misinformation.Using the Mediterranean Pyramid as a guide, cuisine expert Amy Riolo gets to the core of the Mediterranean lifestyle, and explains what is eaten, when to eat it, and why. Each recipe in The Ultimate Mediterranean Diet Cookbook contains a cultural tip from the Mediterranean region. Fun historical facts, legend, and lore, as well as nutritional information accompany each recipe.The Ultimate Mediterranean Diet Cookbook features recipes from all countries in the region to include perennial favorites, little known treasures, and recent discoveries.Get ready to enjoy a healthy lifestyle that includes enticing, satisfying, recipes- great for family dinners and entertaining, for any and all occasions, to be appreciated by any palate."Amy Riolo is a true guardian of the techniques and inherent goodness of the Mediterranean life style! Her food, her philosophy is an absolute pleasure to read and consume." - Chef Jason Roberts www.chefjasonroberts.com

    Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend!

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC’s professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Blue Jean Chef: Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don’t let the pressure get to you! Get Comfortable Under Pressure!

    Whether you’re baking for a party or a picnic, a formal dinner or a family supper– or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing). Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.

    Prep and cooking times are provided for all recipes, so you’ll know how much time you’ll need in the kitchen. And rest assured, no dish takes longer than 20 minutes to prepare, and many recipes can be made in 30 minutes from start to finish.       In fewer than 10 minutes, you can start your day with Confetti Scrambler or Mandarin Breakfast Parfaits. No one will guess you whipped up dinner in 20 minutes when you serve Chicken with Tarragon Oil, Baked Tilapia with Pineapple Reduction, or Beef Tenderloin on Herbed White Beans. When meals are this simple and good for you, even appetizers, snacks, sides, and desserts can be on the docket. You’ll find recipes for Homemade Corn Tortilla Chips, Edamame Salsa, Warm Chicken and Papaya Salad, Citrus Kale with Dried Cranberries, Chocolate-Banana Mini Cupcakes, Grilled Peaches with Almond Liqueur, and much more!       Make the most of your time in the kitchen and in the grocery store with helpful tools such as: · Meal-planning strategies, including a sample dinner plan and a chart template to customize your own meals week-by-week· Guidelines for maximizing nutritious foods and minimizing nutrient-poor foods· Shopping strategies, including lists of health-smart staples· Tips on organizing your kitchen for the greatest efficiency· Quick-cooking techniques and short prep tricksWith this new edition of one of the American Heart Association’s first and most popular cookbooks, you’ll have a resource right at your fingertips for making your own quick and easy meals that will offer you fast, healthy food.

    Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

    In the twenty years he has been appearing as a guest cooking expert, Bob has helped develop hundreds of cooking products, including cookbooks. Slow Food Fast and Quick and Easy Pressure Cooking, his previous pressure cooker books, have sold over 200,000 copies, and have been said to be the foremost books on pressure cooking. Now, Bob Warden’s entirely new pressure cooking cookbook, Great Food Fast, looks to redefine pressure cooking all over again. With the help of thousands of reader reviews, forum posts, and comments, Bob has now created recipes that are highly tuned to what his customers want. He didn’t have to go back to the drawing board, just back into the kitchen where he developed over 120 of his very best pressure cooker recipes ever, including five of his signature recipes that he perfected to even greater heights. Wait till you taste the Best Ever Macaroni and Cheese, and his richer, tastier, gravy-er Perfected Pot Roast! And all of this is done in one third of the time. Move over, Slow...it’s time for Great Food Fast!

    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.