Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

    Surrender all of your notions about barbecue. Forget everything you've ever learned about cooking with charcoal and fire. It is all wrong. Get it right with the "Five Easy Lessons" program, which includes over 130 recipes and step-by-step instructions for setting up and cooking low and slow on a Weber Smokey Mountain, an offset smoker, or a kettle grill. This program is guided by a singular philosophy: Keep It Simple, Stupid. Do exactly as Gary says, don't even think about opening the lid before it's time, and you will learn:What gear you do and, more importantly, don't needExactly how to start and maintain a proper fire (without lighter fluid)All about marinades, brines, and rubsTo use your senses and trust your instincts (instead of thermometers)How to make delicious, delicious barbecue The perfect how-to guide for beginner and expert alike, Low & Slow will take your barbecue skills to the next level.

    These days we're bombarded with so many messages about what to eat more of and what to eat less of and what to give up altogether, it can all get a little confusing and, let's face it, overwhelming. When there are so many passing fads and extreme diets out there, it's a relief to turn to a voice of reason, Australia's bestselling and most trusted cook, Donna Hay, for a realistic, sustainable and more balanced approach to fresher, healthier eating. Donna says: 'If there's one thing I've learned about myself, it's that I'm happiest when life is balanced. It rings true in all areas- work and play, friends and family, and, for me especially, food. Diets have never been my thing, I don't like the idea of anyone being on one! But I do love the way food can make me feel, uplifting me with energy, nourishing me with cosy goodness, or treating me with a little sweetness. LIFE IN BALANCE is about embracing food and all its benefits. Each chapter, from breakfast to baking, has simple recipes enriched with nature's superfoods - think leafy greens, bright fresh berries, creamy nuts and nourishing grains. Plus, I've profiled all my power pantry staples for you, like chia seeds, coconut sugar and raw cacao. Let this book help you find your own perfect balance, while enjoying every bite.' In a gorgeous new user-friendly square paperback format, featuring tactile paper stock and stunning photography, Donna packs in a wealth of ideas and information that you can trust, and flavours and tastes that will inspire you. From new ideas for power dinners to tempting grills, from super-charged breakfasts to low-carb options, LIFE IN BALANCE is full of super-satisfying recipes - nourishing, virtuous and delicious. And because we all need the occasional treat, there's also a few yummy better-for-you sweets. The only kind of diet that works, after all, is the balanced diet - the one you can sustain long term. And when your life is in balance, you feel great and it shows - from the inside out.

    Alice Guadalupe Tapp has perfected the art of tamale making, and in TAMALES 101 imparts her knowledge and passion for this comforting treat. TAMALES 101 will show beginners how to make masa dough as well as fold and steam tamales to perfection. Then, once you've mastered the basics, you'll be whipping up batches of Chicken Tomatillo, Chorizo Potato, Vegetable Curry, and Greek tamales in no time. With recipes for nearly 100 traditional, vegetarian, vegan, and specialty tamales and sauces, TAMALES 101 will send you on a culinary adventure that's sure to delight and impress your guests.• Includes 60 food and spot photographs and 15 illustrations showing, step by step, how to spread masa and wrap and tie tamales.• At Tamara's Tamales, Alice and her daughter, Tamara, sell hundreds of tamales a day—and have since 1996.Reviews"Graphically the book shouts ‘olé!' with its vibrant colors and fun type."—The Kansas City Star

    Looking carefully at the science of nutrition, Dale Pinnock uses his culinary skills to create practical, delicious dishes that are a pleasure to eat but also alleviate a variety of ailments and illnesses. From antioxidant-rich blueberries that aid the heart and circulation to shiitake mushrooms to boost the immune system, these ingredients target the skin; joints; respiratory, digestive, metabolic, and nervous systems; and even fatigue and hangovers! The recipes include Herbed Mediterranean Frittata, Thai Fish Soup, a Roasted Vegetable and Guacamole Open Sandwich, Wholemeal Bean Quesadillas, and-because everyone deserves a sweet treat-Mint Chocolate No-Cheese Cake! Pinnock also provides a general overview of conditions and what foods can help heal them.

    I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

    Using fresh produce, Lee celebrates this incredibly healthy way of eating through recipes that are varied, nutritious and utterly delicious. From curries, burgers and bakes to show-stoppers for special occasions, this book is set to rock your concept of cooking vegan!Dishes include:- Braised Cauliflower and Puy Lentil Tabouleh- Fragrant Wilde Rice, Curly Kale and Pistachio Salad- Pakistani Pumpkin and Beetroot Bhuna- Chickpea, Squash and Apricot Burgers- Roasted Chestnut and Fennel Casserole- Rustic Apple and Whisky Marmalade Tart- Raw Blueberry and Macadamia CheesecakeSave money, feel healthier and be amazed at the incredible new flavours in your life.

    From the incredible seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo, no one better captures the foodie essence of a country like Rick.With the trademark beautiful photography and evocative design of Rick's books, The Road to Mexico is a must-have cookbook for Autumn 2017.

    A motivational read with a practical plan that will inspire you to fuel your body with the right stuff!Jason Vale is fast becoming the UK's most popular health coach. Here 'the Juice Master' offers his first ever 14 day diet programme.It includes:- no wheat, no yeast, and 'man made' carbs at lunchtime only- 70% of your daily menu to be water-rich 'live' foods- not eating 3 hours before going to bed- exercising twice a day for 45–60 mins- TV and recreational computer time being kept to a max of 2 hours a day- 30 great recipes, including Green Veggie Power Soup, Turbo Salad, Protein Snack Attack and Green Power SmoothieJason Vale tackles the most common excuses we use to let ourselves off the hook: 'I can't because… I've got a slow metabolism… I don't have time…' and offers inspirational stories of people who have overcome giant obstacles to achieve their goal.This book will help you move from a dieting mentality to one where you focus on what you can have rather than what you think you can't have.

    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.

    That’s why registered dietitian nutritionist and bestselling healthy cookbook author, Toby Amidor, created The Easy 5-Ingredient Healthy Cookbook. With truly simple 5-ingredient recipes—many of which are ready to eat in 30 minutes or require just one cooking vessel—The Easy 5-Ingredient Healthy Cookbook is your solution to eating healthy on a hectic schedule.Your complete healthy cookbook for hassle-free, nutritious meals, The Easy 5-Ingredient Healthy Cookbook contains: 150 no-fuss recipes using only 5 easy-to-find main ingredients per meal Quick, no-mess meals requiring only 30-minutes to make or one-pot Healthy cooking bonus tips including meal planning guidelines and grocery shopping advice that are unique to this healthy cookbook A healthy cookbook with a simple solution to nutritious meals—The Easy 5-Ingredient Healthy Cookbook helps you eat well even when you’re busy.

    With over 125 affordable, comforting, make-ahead recipes, this first cookbook from the founder/writer/photographer of the popular "LLBalanced" website reaffirms that balance is possible: you can find the joy, relaxation, and healing of cooking for yourself, family, and friends during these frentic times. All of the recipes in "The Laura Lea Balanced Cookbook" are simple, familiar and no-fuss. The majority of the recipes come together in thirty minutes or less with a few that you can #treatyoself to on a leisurely weekend. They are appealing to kids and adults alike, can be modified for picky eaters or served proudly at a dinner party. The food isn t dogmatic: a little of everything is used and flexibility is the key. With a focus on quality and moderation, the healthy aspects don t hit you over the head. They just make you feel good. With helpful shopping lists and easy-to-follow menu plans, "The Laura Lea Balanced Cookbook" will help any home cook create a foundation in the pantry and kitchen that will make the prospect of healthy cooking accessible and exciting, not stressful. It doesn t overthink things and focuses on consistency instead of perfection. In the end, "The Laura Lea Balanced Cookbook" will have you discovering the balance of cooking healthy meals while re-connecting with your loved ones and yourself."

    Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.  In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.  Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.  This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

    In this stunning new cookbook, Mimi Spencer returns with more than 120 simple nutritious recipes to provide the definitive support system for the 5:2 diet.There are ideas here for everyone, with chapters ranging from Warming & Wonderful (comfort food for hungry days) to Lightning Quick Suppers (speed cooking for when you want to walk in the door and eat in ten minutes flat), along with a whole section devoted to substantial meals for men.Fast Cook is the perfect adjunct to the original Fast Diet Recipe Book, offering a new repertoire of really fast Fast food to help you conquer hunger and lose weight with ease.

    Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia.Homemade Refrigerator Biscuit Mix Makes 10 cupsIf making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40! Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like.Ingredients: 10 cups self-rising flour3 teaspoons salt5 teaspoons cream of tartar4 teaspoons baking powder2 cups chilled shortening, lard, or butter,roughly cut into 1/2-inch piecesDirections: Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.Store the mix in the refrigerator in an airtight container until ready to use.