Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, and fabulous desserts.Loaded with tips on equipment, make-ahead plans, packing advice, and tons of sidebars, Guy On Fire provides all the tools you need for an outdoor feast.

    With this cookbook, a third option is now on the table—er, countertop: good-for-you slow cooker meals that save hours and are portioned precisely for duos.Think slow cookers are only for soups and stews? Let Linda Larsen, master of the slow cooker, introduce you to the best of the best slow cooker recipes for all kinds of meals, from tender meats to seasoned vegetables to breakfasts, and more. In addition, you’ll find:• 10 must-know do’s and don’ts of slow cooking• A guide to the meats that are best for slow cooking • Tips for converting a stove-top recipe to the slow cooker• The reasons why heavy-duty aluminum foil is a slow cooker’s best friend• Recipes for 3- or 3½-quart slow cookers that include prep and cook times; nutritional information; and labels that highlight gluten-free, soy-free, nut-free, vegetarian or vegan mealsNow go ride that tandem bike and let your slow cooker take care of dinner.Recipes include:Bone Broth, Chicken Stew with Gnocchi, Cuban Pork and Black Beans, Mussels with Tomato Curry, Mexican Lasagna, Chocolate-Cherry Lava Cake, and more!

    Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking Real Food. T hen she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In Real Food for Mother and Baby, Nina explains why many modern ideas about pregnancy and infant nutrition are wrongheaded and why traditional foods are best. While Nina can be controversial—her op-ed in the New York Times on vegan diets for infants was one of the paper’s most e-mailed articles— she’s no contrarian. Readers applaud her candor; they also trust her research and welcome her advice. Nina’s basic premise hasn’t changed—whole foods are best—but some of the details are surprising. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn’t prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the body’s overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. Real Food for Mother and Baby will be the new classic on eating for two.

    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.

    I wish this book was around when my kids were first sitting down to the table, ready to eat their first bites of real food. —Joy Bauer, MS, RD, health and nutrition expert for NBC's TODAY show and best-selling author of From Junk Food to Joy FoodAs a registered dietician, Stephanie Middleberg has made healthy eating her life’s work. As mother to her son Julian, it’s her personal mission. The Big Book of Organic Baby Food is an all-in-one baby food cookbook that includes more than 230 easy yet versatile recipes, as well as Stephanie’s expert nutritional advice and parental insight. Informative and recipe-packed, The Big Book of Organic Baby Food is the only baby food cookbook first-time parents need to prepare delicious, all-natural meals for years to come. Start with the basics and make your way to balanced family meals for everyone. From their first puree to their first burrito, this baby food cookbook is as comprehensive as your baby’s nutritional needs. AGES & STAGES Each chapter covers developmental changes and FAQs so you never have to make nutritional guesses when it comes to your little one PUREES Choose from more than 115 single-ingredient and combination purees SMOOTHIES & FINGER FOODS Over 40 recipes introduce new flavors and textures to encourage self-feeding FAMILY MEALS 70+ recipes to please all palates, from toddler-friendly fare to meals for the whole family The Big Book of Organic Baby Food is the only baby food cookbook that responds to your baby’s nutritional needs at: 6 MONTHS—Stage 1: Single Ingredient Purees 6 TO 8 MONTHS—Stage 2: Smooth Combination Purees 9 TO 12 MONTHS—Stage 3: Chunky Combination Purees 10 MONTHS & UP—Smoothies & Finger Foods 12 TO 18 MONTHS—Toddler Meals 12 MONTHS & UP—Family Dinners

    After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and moms will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.

    Gina Homolka, founder of the widely adored blog Skinnytaste, shares 140 dishes that come together in a snap--whether in a slow cooker or in the oven or on the stovetop. Favorites include:Slow CookerChicken and Dumpling SoupKorean-Style Beef TacosSpicy Harissa Lamb RaguPeach-Strawberry CrumbleUnder 30 MinutesZucchini Noodles with Shrimp and FetaPizza-Stuffed Chicken Roll-UpsGrilled Cheese with Havarti, Brussels Sprouts, and Apple Cauliflower "Fried" RiceEach recipe includes nutritional information, which can help you take steps toward weight and health goals, and many dishes are vegetarian, gluten-free, and freezer-friendly--all called out with helpful icons. Gina's practical advice for eating well and 120 color photos round out this indispensable cookbook.

    Each week their customers receive delicious recipes, recipe cards and all the fresh ingredients to cook them from scratch, straight to their door. In their debut cookbook, Head Chef and HelloFresh Co-Founder Patrick Drake shares the all-time top 100 recipes and techniques, as tested by millions of customers.Whether you're a beginner who likes clear instructions, or a seasoned cooked looking for quick mid-week inspiration, Recipes That Work is the simplest way to get delicious dinners on the table in around 30 minutes.These recipes require minimal effort and no complicated techniques. Impress friends and family with tasty, nutritious dishes such as Roasted Honey Feta with Crispy Sweet Potatoes, Super Mexican Shepherd's Pie, and HelloFresh's famous Prawn and Prosciutto Linguine.This is not a cookbook that will just look pretty on a shelf, but one that will become the most reliable, sauce-spattered, page-folded, go-to book in your kitchen. Features: - 100 delicious HelloFresh customer-approved recipes and techniques with step-by-step photography - Extensive vegetarian options - Key techniques for easier cooking - Tips on equipping your kitchen on a budget - A list of store-cupboard essentials - Quick recipes for post-work suppers, most ready in under 30 minutes

    They want you to serve the best fried chicken and the fudgiest brownies, and they test recipes, equipment, and methods toward that goal on their PBS television show. This companion book to the show illustrates what can happen when cooking experts look under the hood and start to tinker productively with the most basic, everyday recipes.Each recipe starts out with a small introduction on what the cooks want to achieve, then details the various steps -- and missteps -- taken en route to developing the perfect recipe. Of course, the missteps are fun to read about, and the whole process has a food-science/science-fair aspect that is quite engrossing.With Home Fries, for example, the cooks wanted "cubes of potatoes that would be deep golden brown and crisp on the outside and tender on the inside." Fair enough. First they dabbled with different kinds of potatoes, then experimented with cooking methods, kinds of cuts, and cooking oils. Their final recipe uses Yukon Golds, diced and briefly parboiled, then drained and fried in a mixture of butter and oil (peanut or corn). This same exhaustive approach is applied to pizza, hamburgers, fajitas, spaghetti and meatballs, tuna fish sandwiches, margaritas, roast turkey, mashed potatoes, apple pie, and Key lime pie. When you think about it, there are plenty of ordinary dishes that often come out tasting, well, ordinary, so you really welcome experts taking a long look at them. Sometimes, though, you just want to tell them: Hey, guys, lighten up, it's just a grilled cheese sandwich. But, I have to say, their approach -- grated cheese; butter on the bread, not in the skillet; medium-low heat -- makes a really good grilled cheese sandwich!Interspersed through the thematic chapters (Thanksgiving dinner, Christmas dinner, pizza night) are very useful tests of kitchen equipment -- blenders, vegetable peelers, etc. -- and canned goods. I loved finding out that the $40 basic blender beat the $120 classic I've been eyeing, and all the fancy new zillion-speed blenders too.(Ginger Curwen)

    No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. Recipes include:Broccoli Saad with RaisinsIndian Cauliflower MashBeet Burgers on Romaine BunsI Can’t Believe It’s Not Salmon PatePapaya CarpaccioStuffed PeppersAnd much more!From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life -- with the good news that you shouldn't try to make everything yourself -- and how to get the most out of your time in the kitchen.

    Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.

    Based on author Heng Ou’s own postpartum experience with zuo yuezi, a set period of “confinement,” in which a woman remains at home focusing on healing and bonding with her baby, The First Forty Days revives the lost art of caring for the mother after birth.   As modern mothers are pushed to prematurely “bounce back” after deliver­ing their babies, and are often left alone to face the physical and emotional challenges of this new stage of their lives, the first forty days provide a lifeline—a source of connection, nourishment, and guidance.   The book includes 60 simple recipes for healing soups; replenishing meals and snacks; and calming and lactation-boosting teas, all formulated to support the unique needs of the new mother. In addition to the recipes, this warm and encouraging guide offers advice on arranging a system of help during the post­partum period, navigating relationship challenges, and honoring the significance of pregnancy and birth.  The First Forty Days, fully illustrated to feel both inspiring and soothing, is a practical guide and inspirational read for all new mothers and mothers-to-be—the perfect ally during the first weeks with a new baby.