Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

    With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.

    A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwichthese are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.

    No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, andfor those who actually like to share their cookieshow to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie.

    Tempting, foolproof recipes like Brown Butter Cupcake Brownies, Peach Tart, and Black Pepper Popovers are approachable enough to turn to on weekday evenings (when there is little time or patience to fuss over buttercream or pie dough), don't call for special equipment or obscure imported ingredients, and certainly aren't run-of-the-mill. Exquisitely photographed and with ample variations and "baking confidence" tips, this is the new go-to collection for anyone who wants to incorporate something sweet into their every day.

    Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle).India: The Cookbook is the only book on Indian food you'll ever need.

    Impressive occasion cakes and stunning bakes for gatherings are not forgotten - from a novelty frog birthday cake for a children's party, through a towering croquembouche to wow your guests at the end of dinner, to a gorgeous, but easy-to-make wedding cake that's worthy of any once-in-a-lifetime celebration.Throughout the book, judges'' recipes from Paul and Prue will hone your skills, while lifelong favourites from the 2020 bakers offer insight into the journeys that brought the contestants to the tent and the reasons why they - like you - love to bake.

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.This is 2010. I have just purchased a new copy of this book, which I first owned back in 1970 or 1971. I love them and use them until they fall apart. I believe they are a GREAT introduction to breakmaking for a new baker, and an excellent wedding gift.

    Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-color photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—shows how to use these game-changing pantry ingredients in 100 original talk recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

    Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

    From rolling and cutting to flooding and piping, you’ll find dozens of techniques to turn plain cookies into fun treats for your next special occasion. With instructions for making stand-up cookies, tips on creating icing color palettes, and advice on freezing and shipping, the cookie fun never stops!

     Instant Pot Cookbook: The Quick And Easy Pressure Cooker Guide For Smart People – Healthy, Easy, And Delicious Instant Pot Recipes teaches you how to use this revolutionary kitchen tool. You’ll also discover a wealth of Delicious, Easy, and Healthy Instant Pot Recipes for every meal of the day! The Instant Pot is faster than other cooking methods because it uses both pressure and heat to cook your food. It can cut your cooking times in half – or more! This insulated pressure cooker uses very little water and energy to cook your food. It can save you up to 70% on energy costs. Not only does the Instant Pot save you money, it also helps you slim down. You’ll get more nutrients from your pressure-cooked meals because the Instant Pot steams food quickly and evenly. Your food will even retain more of its beautiful, natural color! Here’s a preview of what you’ll get from this book: The History of Instant Pot Instant Pot Parts and Design What to Look for When Buying an Instant Pot The Differences in Pressure Cooking How to Clean Your Instant Pot Tasty Breakfast Recipes Hearty Lunch Recipes Delightful Dinner Recipes Healthy Instant Pot Snack Recipes Read this book for FREE on Kindle Unlimited - Download Now! Get ready to enjoy amazing pressure-cooked breakfasts like Breakfast Quinoa, Egg Muffins, and Quick Hard-Boiled Eggs. Your lunches can include Cilantro Lime Rice, Collard Greens, and Pot Roast. For dinner, you can look forward to Asian Pepper Steak, Ratatouille Vegetable Stew, and Pressure Cooker Spaghetti! Don’t wait – Get your copy of Instant Pot Cookbook: The Quick And Easy Pressure Cooker Guide For Smart People – Healthy, Easy, And Delicious Instant Pot Recipes Today!