He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

    It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett.• With 125 rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008.• More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of this recipe book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking.Much like cookbook best sellers from Yotam Ottolenghi's Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now.• Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes.• Mouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.

    Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home.

    Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!"I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack Obama

    In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations.Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.

    German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:Rhubarb and Raspberry Swedish FlopDanish KringleSecret-Ingredient Cherry Slab PieGerman LebkuchenScotch-a-RoosSmoky Cheddar-Crusted Cornish Pasties. . . and more, which will make any kitchen feel like a Midwestern home.

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    Every year, more than 16 million visitors flock to Thailand s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day until now.In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok s spell."

    For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home. Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

    You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor.Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy.

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    From the BBC One presenter and author of ‘The Kitchen Diaries’, this beautiful and easy-to-use book contains over 600 recipe ideas and is your essential go-to for what to cook every day.Returning to the territory of Nigel’s bestselling ‘Real Fast Food’, ‘Eat’ is bursting with beautifully simple and quick-to-cook recipes, in a stylish and practical flexible format that’s easy to read and use anywhere.Enjoy sizzling chorizo with potatoes and shallots; a sharp and fresh green soup; a Vietnamese-inspired prawn baguette; a one-pan Sunday lunch.Covering everything from quick meals to share with friends to comfort food, ‘Eat’ is a new, and highly innovative, classic from Nigel Slater.

    Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece.

    Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

    For centuries these shapes have evolved alongside Italy’s cornucopia of local ingredients; if you know how the flavours relate to the forms, you hold the secret formula to good taste.  The Geometry of Pasta pairs over 100 authentic recipes from acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand’s stunning black-and-white designs to reveal the science, culture, and philosophy behind spectacular pasta dishes from throughout Italian history.   A triumphant fusion of food and design, The Geometry of Pasta invites us to unlock the hidden properties of Italy’s most mathematically perfect deliciousness.