She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called "Butter Yo Sh*t" and online sensation My Drunk Kitchen was born.My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as:The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don't have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn't matter! Aim to satisfy.) Saltine Nachos (It's not about resources! It's about being resourceful.)In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party . . . but it will make you laugh and drink . . . I mean think . . . about life.

    The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there’s The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans, bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.

    The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat.Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

    The more than 100 recipes here-such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole-explode with flavor but are surprisingly straightforward to prepare.At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream-but vegetables can still steal the show, like in the Beetroot Pots de Creme.With more than 100 photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.

    But tonight, the only thing on the menu is la muerte . . . Struggling photographer Ivy Culpepper has lots of soul-searching to do since returning to seaside Santa Linda, California. That is, until the thirty-one-year-old enters a bread making class at Yeast of Eden. Whether it’s the aroma of fresh conchas in the oven, or her instant connection with owner Olaya Dias and her sisters, Ivy just knows the missing ingredients in her life are hidden among the secrets of Olaya’s bakery . . . But Ivy’s spirits crumble when a missing classmate is suddenly discovered dead in her car, riddled with stab wounds. Even more devastating, the prime suspects are the Dias sisters themselves. Doubting the women could commit such a crime, Ivy embarks on a murder investigation of her own to prove their innocence and seize the real killer. As she follows a deadly trail of crumbs around town, Ivy must trust her gut like never before—or someone else could be toast!

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    Just because these recipes are a breeze to throw together doesn’t mean they’re lacking in flavor or creativity. O’Dea knows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapeño Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow-cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake. There is also a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book. And she does it all with five ingredients or less!

    Every year, more than 16 million visitors flock to Thailand s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day until now.In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok s spell."

    By avoiding meat, fish, eggs, dairy, and emphasizing whole, unrefined plant foods, millions of people have begun to notice staggering improvements to their physical fitness, weight, blood sugar and cholesterol levels, lifestyle, and overall health--including preventing, managing, or recovering from illnesses like diabetes, heart disease, and even cancer. Yes, the bestselling book "Forks Over Knives: The Plant-Based Way to Health" includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. That's what this cookbook provides: A full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday-ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every day--starting this year and continuing through a long and healthy life.

    He has made dumplings at large family parties, in professional kitchens with Michelin-star chefs, and even with rap mogul P. Diddy. In his first cookbook, Lao reveals how to make the perfect dumpling and host amazing dumpling parties. Hey There, Dumpling! features 100 recipes covering classic Asian and modern flavors, including Pork and Napa Cabbage and Spicy BBQ-Glazed Beef dumplings, mix-and-match tangy dips, crispy salads, delicious noodles, and festive drinks. With 50 color photographs, graphic step-by-step tutorials, and Lao's accessible approach to the kitchen, you'll be inspired to make dumplings a regular for weeknight meals and a star at your next dinner party.

    Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into 30 days of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, Giada’s Feel Good Food is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest.

    The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple meals. The Flavor Equation, an Indian cuisine cookbook is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time and gives you the science behind it. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.

    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

    Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece.

    Some of DeeDee Stovel's creative spins on incorporating this highly nutritious, low-fat vegetable into delicious dishes include Caribbean Black Bean Pumpkin Soup; Pumpkin Sage Risotto; Spring Spinach Salad with Strawberries and Pepitas; White Bean, Chicken, and Pumpkin Chili; Pumpkin Pizza with Gorgonzola Cheese; Pork Tenderloin with Red Wine Pumpkin Sauce; Lemon-Pumpkin Strudel; Chocolate-Pumpkin Brownies with Apricot Surprise -- and seven kinds of pumpkin pie!