And really, how often do folks nowadays need to hitch up a mule and wagon and leave civilization and Teflon-coated saute pans behind? True, cast iron is old; it's been around since the Middle Ages. And it is heavy. No one can dispute that even a small, cast-iron pot has a heft to it that no other cookware has. Nevertheless, cast-iron cookware has a place in today's kitchens, and that doesn't mean simply hanging on the wall for decoration. Cast iron has much to offer modern-day cooks; it's easy to use, easy to care for, economical, versatile, and durable, and let's face it, it has a nostalgic appeal that no other cookware has. But more compelling than all those reasons is that it's a great cookware that makes great food. In fact, most cast-iron cooks will tell you that food cooked in cast iron tastes better than food cooked in anything else!Cast-Iron Cooking For Dummies is for those cooks who may want to inject a little adventure and variety into their cooking. If you've never even thought of using cast-iron cookware, or you have a few cast-iron pots lying around, you'll discover all you need to know about making great food using cast iron. Here just a sampling of what you'll find in Cast-Iron Cooking For Dummies: Selecting the right cast-iron cookware for you Seasoning a new cast-iron pan Caring for your cast-iron cookware Discovering techniques to enhance your cast-iron cooking Enjoying cast-iron cooking in the Great Outdoors Tons of delicious recipes, from main and side dishes to desserts and international dishes Top Ten lists on ways to make your cast-iron cookware last longer, the best dishes suited for cast iron, and tips for achieving success in cast-iron cooking So, whether you're a cooking novice or an experienced chef, you can find plenty of enjoyment from cooking with cast iron - and Cast-Iron Cooking For Dummies can show you the way.

    Mixing inventive ingredients and cutting-edge methods, professional vegan baker and blogger behind Gretchen’s Vegan Bakery Gretchen Price shows just how delicious substitution-free cooking can be. With 125 recipes, plus step-by-step tutorials, Modern Vegan Baking provides a variety of tried and tested recipes for anyone who enjoys vegan baking.Modern Vegan Baking contains: 125 Vegan Baking Recipes for making both savory and sweet treats, including must-have classics and innovative creations Easy-to-Follow Instructions for new vegan baking techniques and ingredients Helpful Extras including a complete guide to vegan baking substitutions Recipes in Modern Vegan Baking include: Triple Chocolate Glazed Donuts, Rosemary and Fig Focaccia, Lemon Lavender Shortbread, Pumpkin Pie with Oat Nut Crust, and much more!Taste how much better baking without butter can be with these creative and dairy-free delicacies!

    You'll be wowing your friends and family with ice cream filled cupcakes, chocolate dipped cupcakes and more! Use these recipes for birthdays, holidays, special occasions and other events.

    Bake up all your favorites, without the animal products, with 100 fantastic vegan baking recipes from bestselling cookbook author Kris Holechek Peters.Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including: •Easy-to-make recipes •Classic baking tips and tricks •Creamy frostings, icings and toppings •Simple substitutions for eggs and dairy The 100 Best Vegan Baking Recipes features mouthwatering takes on traditional treats as well as the author’s own delectable creations: •Boston Cream Pie •The Ultimate Brownies •Mixed Berry Pie •French Toast Muffins •Baked Chocolate-Glazed Donuts •Pain Au Chocolat •Baklava Bread •Strawberry Lemonade Cheese Pie •Sweet Cream Apple Streudel •Black Forest Cake •Herbed Pizza Dough •Chocolate Chip Pecan Cookies

    Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do. In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.

     Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner – 2011 James Beard Cookbook Award – Single Subject Category

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar–free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.

    These delicious recipes use simple and inexpensive fresh ingredients, are packed full of flavour and goodness and show that with ‘The Skinny Slow Cooker Recipe Book’ Diet can still mean Delicious!Here are just some of the recipes included : Rustic Chicken Stew (Cacciatore)Zingy Lime ChickenSweet Asian ChickenItalian MeatballsScottish StoviesBudapest’s Best Beef GoulashEnchilada El SalvadorAromatic Kicking Pork RibsSweet & Sour Pineapple PorkCowboy CasseroleMarrakesh LambGreen Thai Fish CurryTuna & Noodle CattiaPomodoro Pasta SauceSt Patrick’s Day SoupBreakfasts, Snacks & Many MoreYou may also enjoy:More Skinny Slow Cooker Recipes (No.1 Amazon Best Seller)75 More Delicious Recipes Under 300, 400 & 500 Calories.The Skinny Slow Cooker Soup Recipe BookSimple, Healthy & Delicious Low Calorie Soup Recipes For Your Slow Cooker. All Under 100, 200 & 300 Calories. The Skinny Slow Cooker Curry Recipe Book (No.1 Amazon Best Seller)Delicious & Simple Low Calorie Curries From Around The World Under 200, 300 & 400 Calories. Perfect For Your Diet Fast Days.The Skinny Slow Cooker Vegetarian Recipe Book40 Delicious Recipes Under 200, 300 And 400 Calories. The Skinny 5:2 Slow Cooker Recipe BookSkinny Slow Cooker Recipe And Menu Ideas Under 100, 200, 300 & 400 Calories For Your 5:2 Diet.

    Influenced by slasher films, pro-wrestling, punk rock and heavy metal, her quirky-yet-delicious comfort foods are a refreshing take on vegan eating with award-winning flavors. Along the way, her off-color humor, irreverent rants and density of pop-culture references will make you laugh out loud.Inside this high-energy cookbook you'll find recipes for Bike Messenger Brownies—inspired by the espresso-infused chai latte these speed demons use to fuel up; and Crouching Cornbread, Hidden Broccoli—Natalie's sneaky way of getting her son to eat vegetables. Other creations include the Grilled Mac ‘n' Cheez Sandwich, Taco Lasagna, Chick-O Cheesecake, and her Shepherd's Pie Pizza, about which she writes, "Some people were born to rock n' roll. Others were born to ride. I was born to put mashed potatoes on pizza."Bake and Destroy was named one of the most anticipated cookbooks of the year by VegNews.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. "Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

    But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fastest way. And once you've mastered this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

    Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting. When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!

    Now they invite home cooks into this universe of indie veganism, presenting foolproof recipes that will be a hit with every slacker, penny-pincher, and hipster on the block. With easy recipes for breakfast, lunch, dinner, and munchies, this is a gateway cookbook for anyone who wants to eat fewer animal products and more veggies.