Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents a special edition of his innovative, instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice.

    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.

    Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations.Using the bounty of the seasons as inspiration and Karen's clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen's celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin's Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen's suggestions for "combining your craft"-such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon-reveal how easy it is to take desserts to the next level.Karen's ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen's simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.

    Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.

    In The Unofficial Mad Men Cookbook, Judy Gelman and Peter Zheutlin explore the show's culinary backdrop, from the food we see on the table at Sterling Cooper power lunches to the dishes Betty serves at Draper dinner parties. With more than 60 recipes, photos, and other images all drawn from the period in which Mad Men is set, The Unofficial Mad Men Cookbook is perfect for appreciating the role food and drink play in the hit series or for throwing your own historically accurate Mad Men-inspired cocktail party.* Find out why Betty might have chosen her "Around the World" dinner party theme&emdash;plus why Don’s Heineken ad campaign would have been so well-received by the public&emdash;and try a gazpacho from Spain, using a recipe Betty herself might have.*Learn why Sardi’s, the restaurant where Bobbi Barret and Don celebrate selling her husband’s new pilot, was a likely location for post-TV deal celebration, and make Sardi's famous steak tartar for yourself.Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s.

    Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including:* Brioche Doughnuts* Fried Feta BLT* Fried Shoestring Onion Cheeseburgers* Super Spicy Dan Dan Noodles* Garam Masala Beer Mussels* Matcha Mint Chip Ice CreamSkip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!

    As well as basic cake mixes, cookie doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced cookie creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes. Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout.Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there's something here to capture your imagination and spread a little (Kim-)Joy!

    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."

     Nothing can discourage a home cook quite like being unprepared—running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success. Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?” Recipe highlights include:  Roasted Sweet Potato Salad with Dried Cranberries and Pecans  White Bean and Country Ham Soup  Braised Chicken with Mushrooms and Grits  Pan-Seared Pork Chops with Drunken Peaches  Cheesy-Jalapeno Hushpuppies  Blackberry Skillet Cobbler

    So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers.In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested.Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn.This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries.Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

    With chapters on the history of hot sauce, tips and recipes for making your own brand-inspired sauces at home, and more than 50 recipes using hot sauce- ranging from Nuclear Wings to Carolina Sloppy Joes to Spicy Bloody Marys to Pickapeppa Pot Roast - The Hot Sauce Cookbook is the be-all, end-all cookbook for pepper sauce aficionados.

    His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour. As you'd expect from a Michelin-starred chef, Gordon brings his eye for perfection and ability to judge flavours perfectly to his exploration of Indian food and shows us how to cook authentic, mouth-watering dishes from all over this huge and varied country. He visits Kerala deep in the South of India to bring us spicy, coconut-based curries and travels to colourful Rajasthan to learn about the creamy, flavourful dishes of the North. Along the way Gordon experiences the hugely different flavours and spices from the different regions and absorbs local cooking styles and traditions. Throughout his culinary journey, Gordon selects the best of the vast array of Indian spices, now readily available in British supermarkets. He shows us how to use these authentically to produce a beautifully flavoured Indian dish. Gordon Ramsay's Great Escape includes over 100 recipes in the following sections: Everyday, Entertaining, Quick Lunches and Healthy Dishes. Once Gordon shows you how easy it is to put together authentic Indian dishes, you'll never look back.

    If you’re watching your budget, they’re well worth the $30 they cost since they can turn the cheapest cuts of meat into unctuous, mouth-watering results worthy of a five-star restaurant. Slow cookers also do the hard work, cooking for hours while you’re out of the house only to come home to a meal just about ready to eat. And since slow cookers keep food warm, they allow different family members to eat at different times: a practical option in a world of staggered schedules.            Yet, slow cookers have an image problem. Most home cooks use them for cold weather meals only, while others think slow cookers can only produce food that’s mushy, bland, and watery or rely solely on shortcut ingredients like spice packets, bouillon cubes, and bottled sauces.            No longer does this must-have kitchen tool deserve to be stored away when spring months hit. In Year-Round Slow Cooker, home cooks will find 100 delicious, modern, practical slow cooker recipes featuring seasonal produce. Recipes speak to the home cook whose palate is more sophisticated and who wants to incorporate seasonal produce into all of her meals.            Organized by season, Year-Round Slow Cooker features notes about the featured seasonal ingredients as well as invaluable tips throughout to help cooks maximize the power of the slow cooker.

    Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good. In It's Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.