These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspirin

    Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

    Holidays such as Christmas, Thanksgiving and Easter are full of homemade cakes that family and friends look forward to every year. The smell of a cake baking in the oven brings back fond memories for most of us and gives children the comforting feeling of home.100 delicious recipes for cakes baked in Bundt pans or tube pansIncludes:Cakes with FruitChocolate CakesCoffee CakesPound CakesFruit CakesNut CakesHoliday Cakesand more!

    There's nothing quite like sitting down to a good book on a lovely afternoon with a steaming cup of tea beside you, as you fall down the rabbit hole into the imaginative worlds of Alice in Wonderland, The Hobbit, and Sherlock Holmes . . .Fire up your literary fancies and nibble your way through delicate sweets and savories with A Literary Afternoon Tea, which brings food from classic books to life with a teatime twist. Featuring fifty-five perfectly portioned recipes for an afternoon getaway, including custom homemade tea blends and beverages, you will have everything you need to plan an elaborate tea party. Cook up and enjoy:Turkish Delight while sipping on the White Witch's Hot Chocolate from The Chronicles of NarniaDrink Me Tea with the Queen of Hearts's Painted Rose Cupcakes from Alice in WonderlandEeyore's "Hipy Bthuthday" Cake with Hundred Acre Hot Chocolate from Winnie the PoohHannah's Sweet Potato Bacon Pastries and Jo's Gingerbread from Little WomenTom Sawyer's Whitewashed Jelly Doughnuts from Tom SawyerAnd more! Accompanied with photographs and book quotes, these recipes, inspired by the great works of literature, will complement any good book for teatime reading and eating.

    Slim down. It's just that easy--with just 1,500 delicious calories a day!From the author of The 1,200-Calorie-a-Day Menu Cookbook, comes all new recipes for when you are counting calories but don't want to sacrifice flavor, taste, or variety. While most low-calorie meal plans leave you hungry for more, this cookbook serves up a satisfying selection of energy-boosting breakfasts, fast-fix lunches, and delectable dinners--plus two healthy snacks and one guilt-free dessert--every single day! It's hard to believe it's just 1,500 calories.

    . . [her books] are considered today to be the definitive books on island cooking."-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

    Wai Hon Chu—who has worked in the in the kitchens of March, Clementine, and The Russian Tea Room, and is creator of El Eden Chocolates, named Best Gourmet Chocolate by New York Press—and Connie Lovett take dumpling aficionados on a culinary tour around the globe, offering more than 100 mouthwatering recipes that cover the full range of dumpling possibilities.

    The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition.

    A highly stressful lifestyle coupled with the compromises you make in your food choices can result in poor health and diseases that can severely limit your ability to enjoy life. Unfortunately, some of the most delicious foods around, such as fried chicken and French fries, are not good for your waistline nor for your overall well-being, since cooking them requires vast amounts of oil. Nevertheless, you can enjoy the flavor and texture of deep-fried foods without the negative effects on your health with the use of an air fryer. Air fryers were first launched in Australia and Europe in 2010. After becoming a big hit, they were soon released in North America and Japan. Now, you can find air fryers practically in most modern kitchens where they are used to cook everything from chips to samosas. But while air frying can be considered a healthier way of cooking, it doesn’t mean you can eat high-fat foods every day without putting your health at risk. Remember that you still need to exercise self-control and stick to cooking mostly healthy foods if you want to stay fit. If you’ve ever wondered about how air frying works and whether it is indeed better for you, this eBook has all the information you need. It also contains healthy recipes so you and your whole family can enjoy all the benefits of air frying.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    The 50 recipes that don'trequire an oven or a stovetop; this enables the kids to do most of thework alone -under the supervision of an adult, of course. It's a starter cookbook for picky eaters and no other cookbook will encourage them to try out new foods with such enthusiasm. All the 50 recipes are straightforward, and each has at least a fun step a kid can perform.You'll also like the fact that the cookbook is packed with plenty of healthy dishes from breakfast to desserts and snacks. With recipes such as: Breakfast parfait Kicked-up quesadilla Mini pumpkin tarts Cranberry Ice-Cream Pie Tuna patties with sweet chilli mayo. Yum!****Please note our paperback book doesn't include pictures within the cookbook to reduce printing costs.

    They range from quick breakfasts to deliciously satisfying suppers and follow the Mediterranean style of eating now proven to revolutionise your healthWhether you are embarking on the full 8-week diet plan to reverse your diabetes or simply looking to keep your blood sugar levels in check, this book will help you lose weight and change the way you eat for ever.

    Carmine's flavors are the tastes Americans love to cook and eat at home--fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.

    Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world.Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking.Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants.