From traditional favorites like Snickerdoodles, Oatmeal Raisin, and Favorite Lemon Squares to future stars of the cookie jar like the trail mix–inspired Teton Trailers and chewy, chocolaty Midnight Macaroons, Great Cookies provides something to satisfy every taste and every occasion. There’s even a section devoted to the quintessential American cookie—chocolate chip. With nuts or without? White chocolate or milk? Chocolate dough? Oatmeal in the dough? Carole provides a dozen chocolate chip recipes in all, plus definitive research on a crucial issue: “Not All Chocolate Chips Are Created Equal.” Drop cookies. Bar cookies. Piped, pressed, and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Carole has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection. With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, Great Cookies addresses all the basics and then some. And this ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Carole is known, including the essential “Secrets To” hints for every type of cookie. With master baker Carole Walter by your side, you may never look at a glass of ice cold milk the same way again.

    Friendly. Indispensable. With more than 250 simple and delicious recipes.No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

    Now, after years of experimentation, she has come to this conclusion: Simplicity is the art of combining a few essential ingredients with a minimum of effort in order to create food that neither looks or tastes like a shortcut; food that is authentic enough to serve with pride and savor with pleasure.In Radically Simple: Brilliant Flavors with Breathtaking Ease, Gold demonstrates this art to its fullest, manipulating the interplay of time, technique, and number of ingredients to create bold, sophisticated dishes bursting with global flavors. She offers an entire chapter of elegant 10-minute salads; delectable soups that take less than 5 minutes to prepare and others with such depth of flavor they taste like they've been simmering all day. Her opinionated take on roast chicken yields a peerlessly moist and tender bird without so much as a sprinkling of salt and pepper, while her recipe for pineapple flan transforms sugar, eggs, and bottled juice into a creamy and decadent taste of the tropics. From a 1-minute mustard sauce for her last-minute gravlax to a "Peking" pork shoulder that slow-roasts under a savory blanket of hoisin and scallions, these dishes are truly stunning in their ease of preparation, yet never sacrifice on flavor or presentation. Even Gold's procedures are revolutionary: All are conveyed in 140 words or less.With hundreds of signature recipes that you will return to time and again, Radically Simple provides both the tools and the inspiration to make memorable meals on a nightly basis and rediscover the satisfaction that comes from time well spent in the kitchen.

    101" Stephanie Ashcraft has stepped up to the plate (and bowl, and serving tray) with an amazing collection of timesaving recipes.From South of the Border Pot Roast to Hearty Vegetable Soup to Cherries Jubilee, now anyone can make hearty, healthy dishes for the whole family the "throw-n-go" way. Simply throw several ingredients into the slow cooker, get on with life, and come home to a kitchen filled with the aroma of real home cooking. 101 recipes for main courses, side dishes, desserts, and more are included, along with suggestions for how and what to serve with each dish, time-saving meal preparation tips, and easy modifications to fit your families tastes.

    

    The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator.- Includes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniques- Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and times- Includes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers- Includes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using dehydrated ingredients and one on dehydrated meals for backpackers and campers

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    "There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."--Tish Boyle

    Simply Scones features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

    Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

     The world of Sweetapolita is sparkly and sprinkly and charming as can be, with 75 recipes for everything from pretty homemade cookies to decadent layer cakes. But what really sets these treats apart are interactive designs that let everyone in on the fun of decorating: Painted Mini Cakes are served with edible "paint" for guests to personalize at the table, the fondant-covered tiered Chalk-a-Lot cake is paired with homemade edible "chalk," and Rainbow Doodle cookies are made for kids to go to town on with edible markers.  Rosie Alyea, the creator of the Sweetapolita blog, frolics in flour and frosting, and she loves to get her two young daughters involved, too. The pages of her debut book are full of playful ideas that will inspire creativity in bakers of all levels—including a recipe for making sprinkles at home and numerous ways to showcase them, such as the Sprinkle-Me-Silly Pizza with rainbow jimmies and nonpareils galore.  With 75 full-color photographs of cookies, cakes, and more plus step-by-step technique tutorials, The Sweetapolita Bakebook will change the way bakers decorate, while entertaining every kid—and kid-at-heart.

    "She's taken a piece of the culinary world and made herself its queen."-- "New York"

    In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine.Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style.In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.

     One pan is all you need! From breakfast all the way to dessert, one skillet is all you need for fast, flavorful meals. it's no surprise that meat, fish, and pasta dishes come together nicely in a skillet But pot pie can also be made in the pan. So can pizza, casseroles and souffles. Put away that second pot for boiling pasta and cook it in its sauce right in the skillet. Start pizzas on the stovetop in the skillet and finish with a hot blast in the oven (still in the skillet). Spruce up your stir-fry repertoire with new and innovative ideas.

    In "Guy Fieri Food," I'm cookin' it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself--that's me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin' ). Before I'm finished I'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon.Fact is, I've been cookin' it, livin' it, and lovin' it since I was just a kid, and it's a privilege to help you bring home some of my own classic, big, and bold flavors.