Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.

    A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.   In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.   Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes.   With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook. — The New York Times Book Review, Holiday Cookbooks

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    Going strong for sixty-five years, they are respected and appreciated throughout the NW for their commitment to local producers, sustainable food practices, and healthful, organic seasonal foods. You will find 120 recipes organized for every meal of the day, including many of PCC's most popular dishes, such as their treasured Emerald City Salad. The book also includes cooking, storing, and shopping tips -everything you need to know to make the most of the local bounty offered in your area, wherever you live.

    In her debut cookbook, Skinny Suppers, Griffin is on a mission to help you make smart, healthier choices and cook stress-proof, hearty meals for your family to enjoy around the dinner table.What’s on the menu? 125 suppers and sides (including 25 fan favorites) like Philly Cheesesteak Stuffed Peppers, Supreme Pizza Pasta Casserole, Un-Sloppy Janes, and Loaded Nacho Soup. These are recipes you can feel good about—they’re satisfying, lower in fat and calories, and, most important, delicious! Plus, most are under 350 calories per serving and take less than 30 minutes from prep to table.Let’s get cooking! Skinny Suppers makes it easy with:• Easy-to-find ingredients• A “month of suppers” meal-planning calendar• Twice as Nice recipes you can cook once and eat twice• Slow-cooker and one-pot meals to save time and moneyYou, the busy home cook with no time to spare, will find reliable recipes and tips, inspiration and ideas, encouragement and excitement throughout this cookbook. Filled with photos, easy step-by-step instructions, and nutritional information, Skinny Suppers is the first step to getting your family back around the table for supper!

    In Simple Cakes, Mary guides you step-by-step through the art of baking all kinds of cakes, biscuits and pastries.All 40 of Mary's baking recipes, which range from a classic Tarte Tatin to a sumptuous Sacher Torte, Lemon Drizzle Traybake and Devonshire Scones, use readily available ingredients. The recipes are accompanied by colour photographs at every stage to make this notoriously tricky area of cooking even easier. With clear, easy-to-follow methods, Mary Berry's fail-safe instructions guarantee even the novice cook excellent results every time.

    Enjoy quick but satisfying weeknight dinners such as Creamy Pancetta Pasta with Mushrooms and Parmesan or Chestnut and Pea Risotto with Truffle Oil. Thinking of entertaining? You’ll find dinner-party delights such as Rioja-Braised Lamb Shanks with Chorizo or Twice-Cooked Chicken Kievs.Everyday Easy offers something for every chef and every occasion, whether you’re looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.

    Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Inspired by her beach town location and her love of the sand-and-surf lifestyle, she creates high-quality, made-from-scratch desserts that transport you to the islands and resorts you’ve always hoped to visit. Get ready to hit the beach through one hundred recipes, including:Daybreak MuffinsLight as a Kite Lemon Meringue CupcakesCoco Hut MacaroonsRed, Red Wine CupcakesSweet and Salty Beach Bod BrittleNantucket Ice Cream SandwichesTropical TeaAnd more!Lei’s recipes in Beach House Baking are designed to take you on an island vacation, turning the task of baking into a virtual journey to a beachside paradise, filled with the sounds and aromas of the places you can go to just get away from it all!

    You start with a base of whole grains, rice, noodles, or legumes. Then you layer on a generous assortment of cooked or raw vegetables. Finally, you top the veggies with a boost of protein and then a dressing, sauce, or broth. Buddha bowls are an easy, healthy meal that can be ready in minutes and that you can have for breakfast, lunch, or dinner—or, if you like, all three! The Buddha bowl concept is loosely based on guidance from Chinese medicine: a meal should have vegetables, protein, and grain. Typically, in a Buddha bowl there is a high ratio of ingredients to broth or sauce and the ingredients are left whole or in large pieces, and not blended, minced, or pureed. Although it is Asian in inspiration, a Buddha bowl can be made with a variety of ingredients from just about anywhere on the planet. Kelli Foster, who writes about food for the popular website The Kitchn, serves up in these pages an amazing variety of Buddha bowl ideas, each one vibrant with color, alive with flavor, and oh-so-comforting to eat. Can you think of a heartier way to start the day than with a Blackberry Millet Breakfast Bowl, a Coconut Quinoa Breakfast Bowl, or a Chai-Spiced Multigrain Porridge Bowl, just three among many breakfast bowl ideas? Later in the day, for cozy meals with loved ones, how about Warm Autumn Chicken and Wild Rice Bowls, Sesame Tuna Bowls, or Lamb Kebab Bowls? For company, Lentil and Smoked Salmon Nicoise Bowls or Miso Noodle Bowls with Stir-Fried Beef will delight your guests. There are many vegan recipes, too, from Cauliflower Falafel Power Bowls to Spicy Sesame Tofu and Rice Bowls and beyond. A special chapter on fruit bowls has ideas for power-snacking, as well as for meals. Buddha bowls are elegant in appearance and flavor, but surprisingly easy to make—a perfect marriage of convenience and good taste. If you haven't tried them yet, now you have a great reason!

    Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

    They run the gamut from traditional sausage ragu to Thai peanut, Gorgonzola chive butter, all-American barbecue, coconut lemon, Parmesan leek, cheesy cashew garlic, and Meyer lemon spinach. Every recipe is accompanied by a quick-reference chart showing the best base combinations of proteins and vegetables. The struggle to make imaginative, flavorful weeknight meals is over. With a few of these sauces stashed away in the freezer, a great meal can be topped off in minutes.

    This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, and a BBQ Hall of Fame member, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes.   He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.   He shatters the myths that stand in the way of perfection. Busted misconceptions include:   • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better.   • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood.   • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking.   • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat.   Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.