But how? Karrie Truman, creator of the much-beloved blog Happy Money Saver, is going to let you in on a secret: the answer is freezer meals.When she was an exhausted young mom, Karrie found herself serving processed or fast food at the end of a busy day even though she knew it wasn't what she wanted her family to be eating. Then she discovered freezer meals. Immediately, she had home-cooked, easy and delicious food at her fingertips and more time to spend with loved ones.In Seriously Good Freezer Meals, Karrie shares 150 recipes photos that will change the way you think about freezer cooking. You won't find your mother or grandmother's freezer meals here (except lasagna, of course). Her recipes include Morning Energy Bars, Empanada Hand Pies, Coconut Cashew Basil Curry Soup, Smoky Grilled Louisiana Turkey Legs, and Layered Chocolate Mousse Cake with tons of vegetarian, gluten-free and vegan options, too. Plus, she adds a bulk-batch chart for ease in making large quantities of each freezer-meal recipe.Karrie gives you all the tools you need to become a freezer-meal genius: information on shopping, cooking, freezing, thawing and everything in between. The book includes beginner, intermediate and advanced meal plan programs to guide you in cooking 7 to 50 meals in a day. You read that right: 50 meals in a day. No more excuses: it's time to start cooking delicious meals that will have you feeling anything but left out in the cold!

    Alphabetically arranged entries define and describe-- Fruits and vegetables, both well-known and exotic varieties Meat cuts and preparation methods Fish, shellfish, and ways to cook and serve them Breads, pastas, and other grain-based foods Cooking tools and techniques Reliable ways to preserve and store foods Herbs, spices, and their many uses . . . and much more Miniature glossaries are interspersed throughout the text. For instance, following the entry for apple, an "Apple Glossary" provides descriptions and recommended uses of 28 different varieties. A generous array of sidebar features throughout the book offers quick tips on food purchases, as well as " Fast Facts " and advice on preparation, serving, and dining. For example, immediately following the "al dente" entry in reference to cooking pasta, readers will find this sidebar: Fast Facts Al Dente An obvious line flowing through the thickest part of the pasta means it's not done Lingering heat will continue to cook the pasta for a short time after it's removed from the hot cooking water More than 6,700 entries are supplemented with a general introduction, hundreds of illustrations, and pithy quotations about food and dining from chefs and gourmets. The new deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges.

    McGovern tells the enthralling story of the world’s oldest alcoholic beverages and the cultures that created them. Humans invented heady concoctions, experimenting with fruits, honey, cereals, tree resins, botanicals, and more. These “liquid time capsules” carried social, medicinal, and religious significance with far-reaching consequences for our species. McGovern describes nine extreme fermented beverages of our ancestors, including the Midas Touch from Turkey and the 9000-year-old Chateau Jiahu from Neolithic China, the earliest chemically identified alcoholic drink yet discovered. For the adventuresome, homebrew interpretations of the ancient drinks are provided, with matching meal recipes.

    The typed recipes and instructions are a direct translation of the handwriting seen in the photographs on each page. To preserve its authenticity, no extra instructions have been added. The cover is a photograph of the actual book, (with title added.) Bring your tablet into the rural English kitchen of 1910. Relive the tastes and smells of an age where there were no microwave ovens or digital scales. Back then, cooking was done on a Yorkshire Range. The book was compiled before the First World War when young women visited each other's houses swapping recipes, as well as catching up on the latest gossip. Funny little markings on some of the recipes, ( a cross "X" with a dot between each line ) was a star rating, four dots being the best. The recipes included instructions like "place the chocolate and sugar into a bowl and warm by the fire, stirring until melted" ( you will probably pop them into a microwave for a few seconds ) The hand written recipes contain simple ingredients available at that time. Self raising flour was not in common use, baking powder was used with plain flour. UK measurements are used; oz, lbs. and pints. Gills and quarts are given as mL and fluid ozs. Also terms like "bake in a quick oven" are used, a handy guide to all modern settings is given on the "Conversions" page. This is not a book for the complete novice. You won't find any "preheat the oven to 200° " instructions. Their skills were not only in baking, but also maintaining the oven at a constant temperature, remember the heat came from the coal and wood, no thermostatic controls or glass fronted oven in doors existed back then. However, if you can bake scones and know by looking at things when they are "done," you will enjoy experimenting as they did, adapting the recipes to your own taste. Above all……enjoy the taste of yesteryear !!

     If, sooner or later, we all face the prospect of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast. From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to cook from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty treats. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely-or just hungry-evening home alone. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor-and, finally, recipes that require no division or subtraction.

    But, like wine, a fine cigar requires dedicated study and tasting. Here’s the only comprehensive book on the subject, featuring all the information that novice and veteran cigar aficionados need. --New handy 6 X 9 format --Completely updated with the latest brands, product lines, and accessories --Features web-related cost-cutting tips --Step-by-step instructions for getting the most out of a cigar

    From fried grits and biscuits with gravy to chicken fried steak and gumbo, The Southern Cast Iron Cookbook takes you on a tasteful tour of the south.Never cooked with cast iron? The Southern Cast Iron Cookbook shows you everything you need to know. Discover how simple proper seasoning really is. Get tips for restoring old or heirloom cookware. Learn maintenance tricks that ensure your cast iron will last a lifetime.The Southern Cast Iron Cookbook includes: 100 American Favorites—Learn to cook up beloved southern staples in over 7 chapters—breakfast, bread and biscuits, fixin’s, seafood, poultry, meat, and dessert. Recipes for Every Kitchen—This cast iron cookbook keeps it simple with recipes that only call for a small selection of cast iron cookware. Caring for Cast Iron—Keep your cookware in perfect condition with the help of detailed guides on seasoning, maintaining, and restoring cast iron. Bring real southern tastes home with The Southern Cast Iron Cookbook.

    And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Whip up a quick weeknight dinner like Spiced Cod Burgers or Chicken Katsu Curry, or treat your family to a delicious dessert like Coconut & Carrot Macaroons. As well as a foreword from Gregg Wallace and Chris Bavin, Eat Well for Less: Quick and Easy Meals is full of tips that will save you time and money. With shopping lists and advice on how to plan your weekly menus, it’s never been easier to get the whole family eating well for less.

    

    But not everyone cooks for a large family. This book (unlike those for six to eight people) hits the sweet spot. From Apples Cinnamon Fritters to Louisiana Fried Catfish, every recipe is created just for two.The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions and recipes for vegetarians, vegans and the gluten-free are also included. There’s so much to savor.The Essential Air Fryer Cookbook for Two includes: Air fry 101—includes tip for getting started and trouble-shooting plus handy charts for guiding timing and temperature 100+ recipes—it’s an air fry fest featuring Chocolate Chip Zucchini, Fried Green Tomatoes, Crab Cakes with Remoulade, Apple Hand Pies and over 96 more scrumptious ideas Ingredient swaps—recipes include tips on getting the best results with ingredients you have on hand, saving time and money Weekend brunch, date night, or dinner with a friend—whatever the occasion, these tasty recipes are made to share together.

    Sunday Suppers features Karen's achingly beautiful photography and 100 recipes centered around get-togethers (a beach lunch, an urban picnic, Valentine's Day breakfast in bed) with easy preparations (you can actually make the whole menu!) and simple, elegant styling.

    You fought through War and Peace, burned through Fahrenheit 451, and sailed through Moby-Dick. All right, you nearly drowned in Moby-Dick, but you made it to shore—and you deserve a drink!A fun gift for barflies and a terrific treat for book clubs, Tequila Mockingbird is the ultimate cocktail book for the literary obsessed. Featuring 65 delicious drink recipes—paired with wry commentary on history's most beloved novels—the book also includes bar bites, drinking games, and whimsical illustrations throughout.Even if you don't have a B.A. in English, tonight you're gonna drink like you do. Drinks include:- The Pitcher of Dorian Grey Goose- The Last of the Mojitos- Love in the Time of Kahlua- Romeo and Julep- A Rum of One’s Own- Are You There, God? It’s Me, Margarita- Vermouth the Bell Tollsand more!

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate