The Year in Cakes & Bakes, which accompanies the new series of Great British Bake Off, is a collection of recipes for every occasion to bake throughout the year. Divided into "Cakes," "Biscuits," "Breads," "Pies," and "Desserts," each chapter will follow a loose narrative journey through the year, starting with January and finishing with Christmas. Looking at the UK's long and rich baking heritage, The Year in Cakes & Bakes includes over 100 delicious recipes, from a Hogmanay Whisky Fruit and Nut Cake to a Bonfire Night Toffee Apple Pie, and from Lemon Easter Sugar Biscuits to a Spiced Figgy Sponge Pudding. With recipes from the contestants, traditional favorites, and new creations reflecting the way we bake today, as well as Mary and Paul's Showstoppers, Signature Bakes, and Technical Challenges, the book is for anyone who likes to celebrate a special occasion by serving something homemade with love.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green "rice" burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation.This book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again!Packed with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.

    Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.  Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .  Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed. Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

    It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

    If you're short on time, few in numbers, and craving the comfort of a home-cooked meal, Slow Cooking for Two is here to save the day. Slow Cooking for Two offers 101 easy recipes meant for just two people, including soups, stews, casseroles, desserts, and more. Slow Cooking for Two will save you time and money with simple and delicious meals that are flavorful without requiring hours of preparation. Slow Cooking for Two will give you all the tools you need to start enjoying slow cooking for two people, with: *101 easy slow cooker recipes specifically designed for 1½ and 2-quart slow cookers *Comforting Slow Cooking for Two recipes, including Minestrone Soup, Beef Bourguignon, Chicken Pot Pie, Mac and Cheese, and Turtle Brownies *Easy one-pot meals, including Short Ribs with Polenta and Meat Loaf with Potatoes *Practical techniques for slow cooking for two, including shopping lists, and food preparation and storage tips Slow Cooking for Two will make it easy for you (and one more!) to enjoy delicious and hassle-free meals.

    A Simon & Schuster eBook

    Bestselling cookbook author Maria Emmerich sits at the forefront of the keto movement and has become the go-to source for high-fat, low-carb recipes that both please the palate and nourish the body. With Keto Restaurant Favorites, Maria delivers once again by putting a new and unprecedented twist on ketogenic cooking. Eating keto doesn’t mean that you have to give up the dishes you love! Instead, Maria shows you how to re-create those recipes, keto-style. Keto Restaurant Favorites answers the demand for a one-stop cookbook that allows you to easily replicate your favorite restaurant cuisine in your own kitchen. Maria’s recipes masterfully mimic the dishes you love using healthy, readily accessible ingredients. In addition to classic American fare, this book offers recipes for a variety of cuisines, including Italian, Chinese, Mexican, and Thai. Maria even includes favorites from the kids’ menu! Recipes include: Bacon cheeseburger Copycat Frosty Corn dogs Curry Pho Tom ka gai Carne asada Gnocchi Calzones Cannoli General Tso’s And many more! With nearly 170 recipes covering a broad spectrum of restaurant cuisine, Keto Restaurant Favorites is sure to please even the pickiest eaters. Say goodbye to feeling deprived! This book gives you all the tools you need to re-create your favorite dine-in and takeout offerings in a healthy and delicious ketogenic way.

    Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

    From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.   Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:  • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run   With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!

    Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party. More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.

    Home bakers will recognize classic treats such as profiteroles, peach cobbler, and spiced Bundt cake, and be delighted by the ways they are reinvented with chocolate stout, almond liqueur, and even Järmeister. Featuring more than 30 full-color photographs, the book also includes sidebars throughout with instructions for preparing funky cocktails that add a punchy compliment to many of the recipes. Whether you are a pastry perfectionist or a one-bowl beginner, a bonafide mixologist or just looking for a way to polish off a few dusty bottles, this cookbook is sure to become a favorite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.

    Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.   From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.

    The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration elevate this entertaining and essential kitchen resource for both beginners and accomplished home cooks.

    By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.