Blending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents a special edition of his innovative, instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice.

    1 bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. Recipes include: Whipped ricotta toasts Savoury pork & fennel baklava Tamarind sticky ribs Grilled corn in harissa mayo Roasted cod loins with wild thyme Spiced rhubarb cake with cinnamon cream White chocolate, cardamom & macadamia squares

    The point isn’t necessarily to give up meat entirely but to build a diet that shifts the ratio of animal to plants to create delicious––and nutritious––meals sure to appeal to everyone.  There has never been a better time to cook with vegetables—and to move plants to the center of the American plate. Even if plants weren’t the better choice for your health, they make the case for themselves purely on the basis of deliciousness.This approach to eating—also known as a flexitarian diet––strikes the best balance on our plates between flavor and pleasure, and nutrition and sustainability. In Mostly Plants, readers will find inventive and unexpected ways to focus on cooking with vegetables—dishes such as Crispy Kale and Potato Hash with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper; Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea “Croutons”. Here are recipes that keep the spotlight on the vegetables, at a time when the quality of fresh produce has never been better.In Mostly Plants readers will find recipes that satisfy or can be adapted to almost all dietary needs; vegetarian, vegan, gluten free, and dairy free. And the best part: many of these dishes can be on the table in 35 minutes or less! With skillet-to-oven recipes, sheet pan suppers, one-pot meals and more, this is real cooking for real life: meals that are wholesome, delectable––and mostly plants.

    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.

    And, if you really want to relive those days of your youth, then I've also included some interesting information from that era in each recipe that is sure to spark your memory and even make you chuckle.I've made sure the recipe directions were easy to follow, all ingredients can be purchased in modern times and I've even added in nutritional information for each recipe.So, why not let your taste buds take a trip down memory lane?

    She’s also an award-winning Nashville superstar and the popular host of Kimberly’s Simply Southern, her delightful hit television cooking series.Fans have fallen for Kimberly’s easy confidence in the kitchen and effortless way she entertains. They love her cooking the same way they’ve swooned over her high harmonies singing with country music powerhouse Little Big Town. In Oh Gussie!, Kimberly shares soul-pleasing recipes and soul-stirring stories from her roots in the Appalachian foothills of north Georgia, her travels on tour with the band, and from the life she loves back home in country music’s capital.Kimberly’s cooking style embodies modern, wholesome, Southern home-cooking—fresh, accessible, nutritious, quick, and fun. With Oh Gussie!, fans can whip up a batch of Georgia Peach Salsa for a tailgate party; bring a pot of Kimberly’s Chicken and Dumplings to the next neighborhood potluck; serve some Baked Onion Rings with Hot Ranch Dip for the big game; sweeten up a weekend brunch with Sticky Cinnamon Rolls; and finish off a satisfying meal with bowls of Big Batch Banana Pudding.Filled with gorgeous color photos that capture the flavor and fun of her delicious food, Oh Gussie! honors Kimberly’s beloved Georgia mountain-home cooking and serves up helpings of her favorite foods from Nashville as well.

    Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies - so many cakes that it's hard to choose one. (There's no need to worry, whatever you choose will be great!) After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup, or maybe just a small piece of fresh marzipan. There's something sweet, something in the oven for everyone, all day long - welcome to Honey & Co.

    In addition to the recipes, each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. Chapters include: Starters; Soups; Egg and Cheese Dishes; Barley, Oats and Cornmeal; Seafood; Poultry and Game; Meats; Vegetables and Salads; Breads; Cookies and Cakes; Desserts; and Drinks. All of these easy-to-follow, step-by-step recipes are adapted for the North American kitchen.

     'With the rising trend of 'healthy eating' many of us have lost touch with the true meaning of nutrition. I want to take us back to basics with my simple approach to eating well, free from dieting and restriction. Food should be a positive aspect of life, offering enjoyment, fuel and happiness for both the mind and body.' Grounded in scientific evidence, in this part handbook and part cookbook, Rhiannon shares her food philosophy to inform, inspire and help you fall back in love with food. Following the structure of a consultation with Rhiannon at her Harley Street clinic, Rhitrition, discover the foundations for a happy, healthy relationship with eating once and for all - and learn how to create delicious, nourishing meals with ease, from her simple Re-Nourish Menu which is adaptable for a vegan and vegetarian diet alike. Re-Nourish also includes sections on Weight and the Gut; Fuelling Fitness; A Balanced Plate; Blood Sugar; Food and Mood; Mindful Eating and Sleep. 'In a world full of confusing nutritional advice, Rhiannon Lambert is a beacon of sense' - the Independent

    Shannon Martinez and Mo Wyse are here to challenge them all, one inventive dish at a time. Determined to do things differently, they built a restaurant in Melbourne called Smith & Daughters. The instant crowds told the story; these were the bold flavors people had been waiting for. From Shannon's take on meatballs and garlic prawns, to Chilean shepherd's pie and a tantalizing line-up of desserts and drinks, these are recipes for anyone who appreciates creative, good food – vegan or otherwise. The chef of the duo, Shannon, comes from the perspective of a carnivore and combines science, innovation and whimsical methods to create dishes and flavors that aren't the norm for vego/vegan food. She instead tries to replicate the tastes and textures of meat that is the opposite of bland, predictable vegan food. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters: A Cookbook (that happens to be vegan) offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From 'chorizo' and potato, Spanish 'meatballs' in a saffron almond sauce, chipotle cashew 'cheese', 'tuna' and green pea croquettes to doughnuts, avocado and corn icecream, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.

    It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The café specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.

    Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    I don't think there should be any sharp distinctionsbetween 'baby food', 'children's food' and 'grown-up food'. It's a spectrum thewhole family can be on, the food each person eats becoming a little moresophisticated and seasoned as they mature.'Nikki Duffy brings the River Cottage ethos to feedingchildren, and shows that it's never too early to involve the youngest familymembers in mealtimes. Her delicious seasonal purées and simple, wholesomerecipes put the needs and wants of babies and toddlers first, whilst offeringup dishes that will delight adults too. With clear advice on nutrition andweaning, The River Cottage Baby & Toddler Cookbook is the perfect starting point for your child's greatfood adventure.Start the day with breakfasts like blueberry pancakes, apple muesli oreggy bread, followed by simple and delicious meals like fishcakes,meatballs, shepherd's pie, home-made pizza, falafel, mackerel pâté, pearisotto or roasted fish with tomato sauce. Nice little puddings includebaby baked apples with chocolate, rhubarb crumble and a classic ricepudding. With an introduction by Hugh Fearnley-Whittingstall, this book will put real food on the table for the whole family to share.

    There are pancakes for breakfast and easy lunches like soup or salad to pack up for school. Quick meals like spaghetti or omelettes are best for busy school nights; for weekends there are serious dinners like homemade lasagna or whole roasted chicken. And don't forget fancy, mouth-watering desserts; addictive but healthy snacks; and even special menus and suggestions to help keep your brain awake during dreaded exam time. Especially geared toward teen readers is the lively running commentary from Sam, plus colorful photos of food preparation and the ultimate chef's reward: feasting with friends.

    Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen. Jason's delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas,the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:Oaxacan Black BeansBlue Corn Mushrooms BocolesFour Chile Noodle SoupClassic Sweet Corn TamalesOld-Style Street EnchiladasSonoran Machaca BurritosSweet Potato PastelitosTres Leches CakeA leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and tie the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.