Let Makiko Itoh, the Net's leading bento blogger, get you started on your bento journey!25 bento menus and over 150 delicious recipes, both Japanese and Western: Sukiyaki-style Beef Donburi Bento, Egg-wrapped Sushi Bento, Spanish Omelette Bento, Bunny Sandwich Bento, and moreEvery bento photographed in full colorComprehensive practical bento-making guidelines: choosing a box, menu-planning, speed and safety tips, staple ingredientsTimelines help streamline your morning preparationGlossary of Japanese ingredientsAn invaluable resource for bento beginners and aficionados alike

    All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. Now a James Beard Award–winning chef—the first pizzaiolo to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris’s highly regarded restaurants. With its attention to detail and tips for making unforgettable, flavorful pizzas, Bianco is an essential manual for anyone serious about pizza, pasta, and more.

    Both tremendous soups, and magnificent meat and fish dishes, and airy pastries, and sweet desserts - everything you won't list it. Ne you want to spend a great lot of time and at the same time always to please the relatives with a tasty and nourishing lunch? Then these recipes - the fact that it is necessary for you. Extremely tasty dishes which will bring you and guests incomparable culinary pleasure.

    But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem – use just cling film and a tea towel! JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.

    Accompanying the advice there are 80 new delicious recipes.Following on from Dr Rupy’s bestselling cook book The Doctor’s Kitchen, Eat to Beat Illness distils actionable ideas for daily life to teach you how to use food to trigger and amplify your defences against illness. Accompanying the advice there are 80 new delicious recipes.In Dr Rupy’s second book he builds on the message that what you choose to put on your plate is one of the most important health interventions you can make. Food can not only affect our likelihood of disease but it can lengthen our lives, change our mood and even affect the expression of our DNA.The first section of the book explains how our bodies can better fight off illness through eating well and how we can heal our bodies through simple lifestyle changes including exercise, stress reduction, sleeping well and finding purpose in our lives.It is now scientifically proven that certain foods and food groups are beneficial for staving off illness and here Rupy will look at key conditions such as cancer, depression, diabetes, Alzheimer’s, stress and explain what to eat to increase our chances of staying healthy.Complemented by 80 new recipes, full of tempting international flavours such as Roast Golden Beets with Italian Greens and Hazelnut Pesto; Bangladeshi Cod CurrySpatchcock Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet; Pea and Broccoli Orecchiette Japanese Togarashi Mix, to name just a few, eating well for has never been so easy and delicious.

    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.

    In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

    The recipes include everything from Joe’s signature Mean Green Juice to exciting new juices like the Green Honey, Mexi Cali and the Peach Chai. Whether you're new to juicing, looking to complete a Reboot or just want to add variety to your daily juicing routine, this book is for you. The recipes are organized by color to ensure you enjoy a range of flavors and more importantly, receive a wide spectrum of nutrients. Have a health condition? Follow the key that indicates what juices are best for fighting specific conditions like diabetes, high cholesterol, osteoporosis, etc. You’ll also find guidelines for cleaning and storing your fruits and veggies and a substitution chart if you want to swap fruit and veggies you don’t like or are hard to find in your area. Try a new juice every day!

    Included in each large-form at volume are gorgeous food and landscape photographs.

    Whether you've got 10, 20 or 30 minutes to make a meal, Donna Hay gives you the ideas, recipes and inspiration to create great dishes using fresh and interesting ingredients in next to no time. With busy people like herself in mind, Donna has solved the daily what's-for-dinner dilemma with a book full of fast, simple, tempting and satisfying answers. Keep this copy of New Food Fast on the kitchen bench and, even in your busiest moments, you'll never be left wondering what's for dinner.

    But she takes cues from other cuisines, too. An eggplant napoleon is an ode to its principal ingredient, as well as an inspired marriage of textures: layers of feathery fried eggplant rest daintily between smears of baba ghanoush. Musakhan―flatbread topped with sumac-spiced chicken, slow-cooked onions, and almond slivers piled high, and sliced like a pizza―is a near-perfect harmony of sweetness and pungency.

    In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

    But too many home cooks believe they don't have the time to bake except for the occasional special dessert. If you are one of them, this comprehensive baking collection, with nearly 400 recipes for everything from homespun favorites and bake-shop sweets to popular restaurant-style desserts, is guaranteed to change your mind. In this inspired book, you will find recipes that both fit into your busy schedule and suit nearly every occasion, from quick dessert for weeknight suppers to fancy cakes for holiday tables. Whether you are dreaming of buttery shortbread for an afternoon snack, a luscious berry pie for a midsummer get-together, a buche de Noel for a Christmas Day buffet, or a batch of rolls for Sunday supper, you will discover how to make it in these pages. The recipes are organized into eight comprehensive chapters: Cookies and Bars; Muffins and Quick Breads; Coffee Cakes, Scones, and Biscuits; Cakes and Tortes; Pies and Tarts; Yeasted Breads; Fruit Desserts; and Custards and Egg Dishes. Each chapter provides an array of flavor options to match the seasons and to accommodate a variety of tastes. Every recipe includes a photograph of the finished dish, so you can see how it will look, as well as photographs illustrating key baking task, ingredients, and/or equipment. Classics enjoyed by adults and kids alike are here, such as lemon bars, chocolate-studded cookies, blueberry muffins with brown-sugar topping, buttermilk biscuits, birthday cake with fudge frosting, pumpkin pie, and country-style cinnamon rolls. Detailed directions for baking chocolate cupcakes, bagels, and madeleines make these typical bakery specialties easy to prepare at home. A large selection of recipes for special occasions, such as almond-flecked chocolate cake with caramel sauce, pear torte with fresh ginger, and cherry cheesecake with a biscotti crust, provides plenty of ideas for holiday and dinner-party tables. Rounding out the book are dozens of recipes for savory baked items, from Roquefort-laced popovers and goat cheese muffins to olive bread and mushroom quiche. An extensive reference section at the end of the book includes basic recipes, such as pie and tart doughs, dessert sauces and glazes, and cake frostings and fillings. Also included is a tips-and-techniques primer, with photographed step-by-step instructions on everything from rolling out pie dough, making decorative crusts, and frosting a cake to kneading bread dough in a stand mixer. Cooking and ingredient charts and a comprehensive glossary complete the section. With The Williams-Sonoma Baking Book on your kitchen shelf, you will find yourself baking more often, with results that are always both delicious and rewarding.

    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.

    And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third!Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including:-Clam Chowder (Manhattan, of course!)-Arthur Avenue Spaghetti and Meatballs-Chicken Francese-Pizza, Reagan Style-Standing Rib Roast with Cippolini Onion Sauce-Cheesecake with NYPD Blue ToppingJust as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"