Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics. Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.

    Pierre Herme is acknowledged to be the greatest pastry chef in France & at long last he divulges his recipes for more than one hundred divinely delicious & stunning desserts, many surprisingly easy to prepare.

    On an island in Sweden a grandmother teaches her granddaughter how to make slagbrot, a velvety rye bread, just as she was taught to make it by her grandmother many years before. In Portugal, village women meet once each week to bake at a community oven; while the large stone oven heats up, children come running for sweet, sugary flatbreads made specially for them. In Toronto, Naomi makes her grandmother's recipe for treacle tart and Jeffrey makes the truck-stop cinnamon buns he and his father loved. From savory pies to sweet buns, from crusty loaves to birthday cake, from old-world apple pie to peanut cookies to custard tarts, these recipes capture the age-old rhythm of turning simple ingredients into something wonderful to eat. HomeBaking rekindles the simple pleasure of working with your hands to feed your family. And it ratchets down the competitive demands we place on ourselves as home cooks. Because in striving for professional results we lose touch with the pleasures of the process, with the homey and imperfect, with the satisfaction of knowing that you can, as a matter of course, prepare something lovely and delicious, and always have a full cookie jar or some homemade cake on hand to offer. Jeffrey Alford and Naomi Duguid collected the recipes in HomeBaking at their source, from farmhouse kitchens in northern France to bazaars in Fez. They traveled tens of thousands of miles, to six continents, in search of everyday gems such as Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads. They tasted, interpreted, photographed and captured not just the recipes, but the people who made them as well. Then they took these spot-on flavors of far away and put them side by side with cherished recipes from friends and family closer to home. The result is a collection of treasures: cherry strudel from Hungary, stollen from Germany, bread pudding from Vietnam, anise crackers from Barcelona. More than two hundred recipes that resonate with the joys and flavors of everyday baking at home and around the world. Inexperienced home bakers can confidently pass through the kitchen doors armed with Naomi and Jeffrey's calming and easy-to-follow recipes. A relaxed, easy-handed approach to baking is, they insist, as much a part of home baking traditions as are the recipes themselves. In fact it's often the last-minute recipes—semonlina crackers, a free-form fruit galette, or a banana-coconut loaf—that offer the most unexpected delights. Although many of the sweets and savories included here are the products of age-old oral traditions, the recipes themselves have been carefully developed and tested, designed for the home baker in a home kitchen. Like the authors' previous books, HomeBaking offers a glorious combination of travel and great tastes, with recipes rich in anecdote, insightful photographs, and an inviting text that explores the diverse baking traditions of the people who share our world. This is a book to have in the kitchen and then again by your bed at night, to revisit over and over.

    Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.Professional Cake Decorating is:a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers a powerful tool for making dramatic improvements in the overall look and design of cakes a valuable training handbook and resource for bakers and decorators a comprehensive reference of successful professional skill sets Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.Complete with more than three dozen tried-and-tested recipes, Professional Cake Decorating is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers.

    Whether it's a striking all-white cake with a secret rainbow heart baked inside, a birthday cake complete with a surprise balloon in the middle, or the gorgeous rose cake that took the blogging world by storm, Amanda's creations are downright revolutionary—and tons of fun! In Surprise-Inside Cakes, she gives us fresh new ways to enjoy life's greatest occasions, with themes and cakes including:Celebrating Family—Stripe Birthday Cake, Paw Print Cake, Rainbow Cake Celebrating You—Leopard Cake, Herringbone Cake, Cowboy Boot Cake Celebrating Love—Kiss Cake, Ring Cake, Sunset Cake Celebrating Holidays—Jack-o'-lantern Cake, Rudolph Cake, Holiday Candle Cake Celebrating Life—Football Cake, Cherry Cake, Smiley Face CakeFeaturing a few classic favorite cakes from her blog and more than forty brand-new cakes—along with her easy-to-follow instructions and step-by-step photo tutorials—Surprise-Inside Cakes shows you how to replicate these incredible designs in your own kitchen.To make these dazzling cakes, you can start with one of Amanda's delicious, foolproof recipes for cakes and frostings, or use a boxed cake mix or favorite family recipe. With tips on how to bake a level cake, tricks using household items such as rulers, biscuit cutters, and cookie cutters to carve and shape cakes, and Amanda's simple yet stunning frosting and decorating ideas, you'll not only be re-creating these amazing cakes for occasions large and small, you'll soon be using her techniques to create your own surprises!And your friends and family will be thrilled and delighted when a beautiful cake opens to reveal a special gift inside.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Every recipe uses just five key ingredients, ensuring you can get a meal together fast, whether it's finished and on the table in a flash, or after minimal hands-on prep, you've let the oven do the hard work for you. It’s about spending a little time to deliver a lot of flavour.Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and oozy Cheddar, all topped off with crisp, golden filo, and ready to devour in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

    In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene.  Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

    Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her  quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking.Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height.In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake.Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    Iuzzini starts by sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high souffles, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream.The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier--or more inviting.

    But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS. Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.