Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

    Now he shares how he developed a sensible, yet still indulgent, philosophy of eating for health and happiness, along with some of his favorite recipes.For decades, the food industry has misconstrued valid viewpoints about healthful ways of eating, sometimes leading the public even further from good health. For this and many other reasons, we have become increasingly disconnected from the food we eat. In The Slim Palate Paleo Cookbook, teenage food blogger Joshua Weissman, who lost more than 100 pounds by eating real food, shares some of his favorite recipes, along with his philosophy on food. This book focuses on the use of whole foods and on eating for happiness and health. Whether you’re trying to lose weight, you want to be healthier, or you just love food, The Slim Palate Paleo Cookbook brings it all to the table with more than 100 recipes that will appeal to inexperienced and advanced home cooks alike. The Slim Palate Paleo Cookbook includes recipes that everyone can enjoy making and eating that are free of grain, gluten, and refined sugar—ingredients that are all too common in our Western diet but can be real roadblocks on the path to wellness. Healthful food does not inherently taste bland or bad; Joshua proves just that with recipes such as an irresistible Rolled Pork Loin lined with fresh and fragrant herbs, a hearty Shepherd’s Pie topped with a creamy cauliflower mash, and a flavorful Steak and Brussels Sprouts Stir-Fry. Vegetable dishes such as Braised Leeks and Artichoke Hearts and Grilled Eggplant and Tomato Stacks will show you new ways to cook and enjoy your favorite veggies, and maybe even find a new favorite.

    The food staff of Southern Living has uncovered and updated a treasure-trove of heirloom recipes that will be relied on for generations to come. These recipes will "stick around" and are staples for family get-togethers, church suppers, and covered dish dinners. They are unforgettable and memory evoking, and thus won't ever go out of style. From an aunt's famous buttermilk biscuits, to country-fried steak, homestyle meatloaf, double-crust peach pie, and homemade bread and butter pickles, over 200 of our highest-rated recipes have been selected for this unique collection of prized family favorites. As more consumers look for ways to enjoy family and home in today's economy, this is a perfect "feel good" book that brings back memories of "the good ole days" and has a classic vintage look but includes all the great flavors and expert advice readers expect from Southern Living. Perfect for the holiday season, this book is a celebration of Southern traditions, filled with all-time favorite recipes like those handed down from generation to generation.

    Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavouring elements are simple - honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic - but by using the same ingredients in different forms, Werner layers flavours to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.

    Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.What You Get In This Book:•The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.•A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.•More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:•Beef, Lamb, and Other Red Meat•Pork•Sausage and Ground Meats•Chicken, Turkey, Duck, and Poultry•Eggs•Fish and Shellfish•Fruits and Vegetables•Infusions of Alcohol, Oil, and Vinegar•Sweet and Sours such as yogurt, creme brulee, and dulce de leche•An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.•A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.•More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    But it is possible to feed your family a healthy, balanced diet (without depriving them of the things they like) even if you work full-time and don't have a lot of money. This book provides simple, wholesome and nutritious recipes for family meals; quick lunches, tasty puddings and cakes - and you don't have to spend hours slaving over a hot stove, or spend a fortune at the supermarket. There are menu plans, recipes, shortcuts and dozens of ideas for every meal, together with tried and tested tips to help you save your valuable time and money. Now everyone can be a yummy mummy or daddy in the kitchen. AUTHOR BIOG: Gill Holcombe is passionate about feeding her kids good food. She grew up before the culture of convenience food took hold - and knows how to cook. Having brought up three children on her own for over ten years, she says the proof of the pudding is in the eating, and has three fit, healthy teenagers with loads of energy - and no fillings in their teeth.

    An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

    At roughly 44-pages, this Introduction to the Paleo lifestyle is a brief, easy-to-read, and informative resource to help you rolling right away.Abel James, host of the wildly-popular Fat-Burning Man Show, covers a brief history of the natural human diet, paleo fitness, meal ideas, 9 delicious recipes, a shopping list, and a complete paleo-in-a-page resource to get you started (or back on track) right away.Take a look at “Paleo in a Page” if you’re in a hurry to get started.Learn where the concept of Paleo came from and where it’s going.See why you don’t need to buy expensive supplements, miracle fat loss potions, or do endless hours of cardio to lose weight and improve your health.Find out principles that spur fat loss by supercharging your metabolism and muscle growth.Eating less and exercising more is not necessary. A calorie is not a calorie. You do not need to tether yourself to a treadmill. When you embrace the Paleo lifestyle, you can be lean and enjoy life. It’s a piece of (gluten-free) cake.

    It includes an intriguing combination of classic dishes and ingredients as well as others showcasing the changes in style and influences that have become a part of the Italy of today.Reflecting the insights of both men into Italy then and now, Carluccio and Contaldo's return captures the essence of its authors - their humour, their wisdom, their curiosity and, most significantly, their shared passion for good simple food.

    Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure:icy soups for steamy days (ceviche soup with ginger) and hot soups for cold days (winter duck soup)rustic potages (great green soup) and elegant consommes (beef madrilene)simple soups to start (Moroccan tomato) and complex soups that make a meal (beef short ribs in a pot)fifteen-minute specials (mussels and tomato soup) and those that simmer all day (pot-au-feu)a magical garlic broth, among other vegetable broths and bases, gives vegetarians hundreds of recipes to enjoy As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.

    After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed.In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner.Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.

    His love and passion for Chinese food and cooking techniques shine through from every page. From his unique perspective he gives us his personal and modern take on the Chinese food that he grew up eating, drawing on his Chinese heritage to give us a different angle on how to eat - for Gok, it's all about sitting down, tucking into fantastic food that is fuss-free and relaxed. Gok's food is about balance, health, flavour and fun. From his absolute favourite recipe for Prawn Wonton Noodle Soup (which he calls 'happiness in a bowl') to Perfect Fried Rice or classics like his dad's Honey-glazed Char Siu Pork, through chapters on Dim Sum, Street Food, One Pot Wonders and Feasting, you will find recipes for all occasions and moods, whether entertaining friends or enjoying a meal at home by yourself. Above all, Gok Wan will demystify Chinese ingredients and equipment. Gok Cooks Chinese shows us how easy it is to shop and cook just like him. Thanks to the overwhelming success of his Channel 4 series, How To Look Good Naked, acclaimed fashion stylist and on-screen consultant, Gok Wan, is now an institution on our screens. Not only has Gok appeared in a further six series, he has also hosted three of Gok's Fashion Fix and the follow-on, Gok's Clothes Roadshow, is into its second series. Gok has also made a moving documentary on child obesity, Too Fat Too Young, and explored the modern day issues our teenagers are facing in Gok's Teens: The Naked Truth. He has written four books, including his bestselling autobiography, Through Thick and Thin. His women's wear collection for Sainsbury's broke UK sales records upon its release in October 2011, allowing women up and down the country to fulfill their dreams and get well and truly Gok'd!

    With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker.