And he wants you to conquer your fear of flour and learn to love every step of cake baking—including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. (Not to mention the moment when you yourself get to sample a slice of that lovingly crafted creation.)For Brown, love and baking are inseparable. After all, he abandoned an unrewarding career in law to do the work—baking cakes!—that he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either—and getting it right isn’t nearly as hard as you think.Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (“Sassy,” a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.

    For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback--an essential element in the city's recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris's coverage of the heroic return of the city's chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris's long career writing about this delicious city."New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina." -- EMERIL LAGASSE, chef, restaurateur, and TV host"No city restaurant critic in U.S. history has written more, eaten more, or knows more of their cuisine than Tom Fitzmorris."-- JAMES CARVILLE, political commentator, New Orleanian, and food enthusiast"A delicious read, part autobiographical, with wonderful recipes and a comprehensive restaurant history. This is a great tribute to the indomitable spirit of the New Orleans restaurant community, which brought our city back from the devastation of Hurricane Katrina. Hungry Town is a must for both New Orleanians and lovers of New Orleans food."-- ANNE GOOCH, Galatoire's Restaurant and New Orleans Wine and Food Experience co-founder"This book is a must-have for any New Orleanian or anyone traveling to New Orleans. It's full of the juicy tidbits that you can't find anywhere else. His prose will leave you salivating after every chapter. What a delicious read!"-- JOHN BESH, Besh Restaurant Group chef/owner"From his cat-bird seat, Tom Fitzmorris shares with us the family feuds, delicious tidbits, and vicious bites that comprise the New Orleans food scene of the late twentieth century. Hungry Town is the Tom-tell-all we've all been waiting for!"-- POPPY TOOKER, Slow Food New Orleans founder and food activist

    Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.

    Christmas Exposed features more than one hundred shocking tales of Secret Santas, shopping mall mayhem, dysfunctional family dinners, and much, much more.

    They have fundamentally changed the way many families put food on the table--and more! Because of the incredible versatility of this kitchen tool (which combines a pressure cooker, slow cooker, rice cooker, yogurt function, steamer, and more in one pot), Instant Pot devotees are on the hunt for a big selection of recipes they can rely on.Building off decades of experience creating recipes that help home cooks deliver on flavor without much time or hassle, bestselling authors Bruce Weinstein and Mark Scarbrough bring you the key to unlocking the full potential of your Instant Pot. This book is the first to feature fast-and-slow timings for recipes: use either the pressure cooking or slow cooking function! Better yet, most recipes require no complicated extra steps: once you open the lid, dinner's ready.With easy-to-follow instructions that produce delicious results every time and more than 350 time-saving recipes for ragus and chilis, pastas casseroles and pilafs, comfort-food braises and weeknight risottos, and even the best cheesecake you've had in a long while, you'll discover the true power of the Instant Pot--and feed your family in a flash every night of the week.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    In these pages, you'll find inspiring pasta dishes designed to suit any occasion—from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf."I hope you'll use a recipe from this book to make pasta for dinner tonight!"

    A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions.

    Filled with even more fresh recipes and day-to-day living strategies, the Food Network superstar shares her year-round approach to living a healthy and happy lifestyle.      Giada De Laurentiis, one of the most recognizable faces on the Food Network lineup, invites readers to get to know her as never before. The celebrity chef is back with nearly 200 new recipes and helpful advice on everything from hosting a potluck or open house to what to pack along for lunch every day. Drawing on the time-saving tips and healthy eating strategies that keep her functioning at the highest possible level in her roles as working mom, restaurateur, and tv personality, she has assembled a year-round roadmap to vibrant good health and delicious eating. Readers will be inspired to try new ingredients, new wellness practices, and create a wholesome balance between peak nutrition - and the occasional decadent indulgence. Featuring her New Year's cleanse, homemade Christmas gifts, and ideas for every holiday, special occasion, and casual weekend in between, this is Giada’s 365-approach to cooking up a happy life.

    Watson grapple with treachery, murder, and ingenious crimes of all kinds. But no case is too challenging, no mystery insoluble, for the immortal detective's unique powers of dedution.(back cover)Solitary cyclist --Charles Augustus Milverton --Black Peter --Golden pince-nez --Priory school --Beryl coronet --Engineer's thumb --Red-headed league.

    The Paleo diet is known by other names such as the cavemen diet, hunter-gatherer diet, and Stone Age diet. The concept behind this diet came from the premise that what worked for the forefathers’ health would also work for today’s population. Adoption of the eating habits, food selections, and lifestyle of our prehistoric ancestors are the main objectives.Included in the diet are mostly fish and meat and products of plants such as vegetables, fruits and nuts. As there were no ways to process foods back then, all processed foods are to be avoided in this diet. The only sugar that is allowed is honey. Salt, on the other hand, is limited. Off-limits are the grains, dairy products and all canned, cured, smoked, and preserved productsI wrote this book specifically thinking in you: the one's that who wants to weight loss while staying energized and healthier. I wrote this book to show you how you can have an absolutely amazing experience while you are in the Paleo Diet. I will tell you what to eat or not, how to follow a simple 7 day meal plan, how to prepare some amazing recipes ( over 50 paleo recipes includes!). The Paleo diet is a success because of the following reasons: it is simple, doable, and effective. Weight loss is achievable within three weeks and great health is possible for good with continuous implementation of this diet in your lifestyle. My goal is simple. I will help you prepare your journey with Paleo, transforming it into an absolutely amazing experience. I will teach you what to eat or not, showing you how to make some amazing paleo recipes. I will take you through a step by step with 7 Day Meal Plan where you simply can't get lost! So let's go for it! For a limited time you can download "Paleo Diet" for 0.99 Here Is A Preview Of What You'll Learn Inside... Introduction Chapter One - Paleo Diet: An Introduction Chapter Two - Paleo Diet And Its Holistic Benefits To The Modern Man Chapter Three - The 21-day Challenge Chapter Four - The Basics of the Paleo Diet Chapter Five - Goodbye To These –Restricted Foods in the Paleo Diet Chapter Six - Sample Paleo Meals For A Week Chapter Seven - Amazing Paleo Recipes Chapter Eight - Frequently Asked Questions Chapter Nine - The Paleo Diet: The Conclusion Much, much more! Download Your Copy Right Now!

    Filled with all-new cycles - two one-month cycles, two two-week cycles, and three specialty cycles: gourmet, summer, and gluten-free - their trademark method remains the same: You shop for an entire cycle all at once, buying in bulk and saving money. You do all the food prep for the cycle the next day, freezing and refrigerating what needs to be kept cold, stocking the pantry when appropriate. Then, as the family assembles for mealtime, you do some quick finishing and it's ready - fast and delicious! Once-a-Month Cooking(TM) Family Favorites has something for every kind of eater and includes such soon-to-be favorites as:-Adobe Chicken-Baked Mediterranean Cod-Chicken Wild Rice Soup-County-Style Ribs-Texas-Style LasagnaWith the perfect plan in hand and bulk shopping at economically-friendly prices, the Once-A-Month Cooking (TM) technique is a surefire way to get a delicious dinner on the table fast so that you can spend more time with your family!

    Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare--and savor--the delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs "these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited." Oaxaca al Gusto is the fruit of these labors--and the culmination of Diana Kennedy's life's work.Organized by regions, Oaxaca al Gusto presents some three hundred recipes--most from home cooks--for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines--chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.An irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.