And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends.Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

    Enjoy fresh-baked breads at home using carefully tested recipes that include:- San Francisco Sourdough French Bread- Black Forest Pumpernickel- Zucchini-Carrot Bread- Russian Black Bread- Banana Oatmeal Bread- Coconut Pecan Rolls- Caramel Sticky Buns- Portuguese Sweet Bread- And much more!These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.Whether you're a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

    Since the day Rebecca and her Rather Sweet Bakery and Café came to town, life in this Hill Country hamlet has been even sweeter and the townsfolk now know why she is the Pastry Queen. Everything she makes is a lot like her: down-home yet grand, and familiar yet one-of-a-kind.  A native Texan, Rather makes the most of her Lone Star state's varied traditions, whether looking to the kitchens of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Best of all, her recipes aren't fussy—one of her best-selling cakes stirs together in a single saucepan. Add in a cupful of Texas attitude and her made-from-scratch-with-love philosophy, and you've got an irresistible taste of American baking.  What's best at Rather Sweet? Rebecca's customers all have their favorites (and she is happy to cater to their cravings), but here's just a taste of the perennial best sellers: •  Apple-Smoked Bacon and Cheddar Scones•  Texas Big Hairs Lemon-Lime Tarts (the only big hair Rebecca has ever had!)•  Fourth of July Fried Pies•  Peach Queen Cake with Dulce de Leche Frosting•  Turbo-Charged Brownies with Praline Topping•  All-Sold-Out Chicken Pot Pies•  Kolaches (pillowy yeasted buns with sweet or savory fillings)•  PB&J Cookies With over 125 surefire tested recipes and 100 photographs that richly capture small-town life in the Hill Country, The Pastry Queen offers a Texas-size serving of the royal splendor of Rebecca's baked goods—courtesy of the rather sweet gal behind the case.

    The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's simplicity to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

    Armed with only a saucepan, a cake pan, and a sharp knife (and ingredients!), readers can be well on their way to a gorgeous batch of Jelly Shots.

    From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.    Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.   In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too.     Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.

    Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like:Cranberry Curd Mini Meringue PiesBlueberry Rhuby Rose PieChocolate Blackout PieAnd savories like:Summer Squash PieHam-Leek-Dijon PotpiesQuiche LorraineFrom crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

    Scrumptious Muffins, Scrumptious Scones and Scrumptious Breakfast Casseroles. All Three Books have Sweet and Savory Recipes along with Toppings, Butter Spreads and Syrups. Now, you can own all three books for less that the price of two. This book is a must for your cookbook collection.

    Making your own bread is easier, healthier, and cheaper than buying from a store! Start making your own bread TODAY with these delicious and EASY homemade bread recipes! From your conventional breads, to your non-conventional specialty recipes, this homemade bread recipes book HAS IT ALL! Best of all, all these recipes have EASY TO FOLLOW steps so ANYONE can make delicious bread in no time at all! Try a few of these homemade bread recipes and I guarantee you'll never want to buy bread from the store again!

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    It’s also the go-to place for anyone looking to throw a phenomenal celebration, and now their recipes and party secrets are yours in this essential guide for every occasion--from luxe soirées like a sparkling engagement celebration, or an exotic Moroccan-themed bash, to crafty kids' parties, such as a bike parade and picnic, or a forest fairy tea party. Inside are recipes for Trophy's most prized flavor--red velvet!--as well as their popular everyday flavors like salted caramel and triple chocolate, and unique ones such as piña colada, and a gluten-free orange almond rose. You’ll also get the basics on how to dream up party themes, create DIY crafts, as well as decorating and entertaining ideas, and insider baking and frosting tips, all from Trophy founder Jennifer Shea.

    With a section on baking troubleshooting or tips on accurate measuring, Anna helps novice bakers bypass any kitchen disaster and move right on to produce perfect baked goods every time.Back to Baking is about enjoying the process of baking itself, (making those extras that can have a place in a balanced diet), in modest portions. Making something from scratch gives you control. You know what you're making, what's going into the dish, and how it's being prepared. Because these delights are homemade, the recipes can suit those with food intolerances and allergies. With entire chapters on dairy-free, egg-free, gluten-free, and low-fat/low-sugar baking, this book has recipes for everyone you love.

    The Unofficial Guide to Walt Disney World explains how Disney World works and how to use that knowledge to make every minute and every dollar of your vacation count. With advice that is direct, prescriptive, and detailed, it takes the guesswork out of travel by unambiguously rating and ranking everything from hotels, restaurants, and attractions to rental car companies. With an Unofficial Guide in hand, and authors Bob Sehlinger and Len Testa as guides, find out what’s available in every category, from best to worst, and use step-by-step detailed plans to help make the most of time at Walt Disney World.

    Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways.   Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting.   For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.   Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.   Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.

    Professional chef Nabil Boumrar and Certified Nutrition Consultant Caitlin Weeks blow that myth out of the water with their vibrant and healthy coastal cuisine. Mediterranean Paleo Cooking showcases a wide variety of creative recipes that are Paleo-friendly—no gluten, grains, inflammatory oils, dairy, or refined sweeteners. These flavorful dishes combine traditional food from southern Europe, North Africa, and the Middle East with the healthful principles of a Paleo diet. With over 150 recipes, two 30-day meal plans (one for general health and one for those following an autoimmune protocol), shopping lists, cooking tips, and more, Mediterranean Paleo Cooking helps readers become better cooks and more informed eaters. But more importantly, it turns healthy eating into delicious eating with enticing Mediterranean meals that every foodie will enjoy.Over 150 Paleo-friendly recipes inspired by the relaxed coastal attitude and ingredients of the Mediterranean - all gluten-free, grain-free, refined sugar-free, and dairy-free. Chef’s tips from Nabil help you learn as you go, with advice on cooking and techniques for Mediterranean ingredients Nutritionist's tips from Caitlin to educate you on the health benefits of Mediterranean foods Familiar, comfort-food favorites are modified for a Paleo lifestyle, including pizza, pasta, rice, biscuits, and brownies Mediterranean recipe favorites, recreated including: falafel, pita bread, moussaka, hummus, and biscotti cookies. Recipe/ingredient notes and swaps for those who have food allergies (including to eggs and nuts) as well as for those following a low FODMAP diet, lower carbohydrate diet, SCD or GAPS diet, or the autoimmune protocol Two 30-day meal plans to help you jump-start your Paleo lifestyle: for general health or to follow an autoimmune protocol six different menu plans perfect for a weeknight dinner party or special occasion (including one that is 100% AIP compliant or is easily modified to be so with notes on the recipes) 18 guilt-free desserts with no refined sugar Shopping lists and an optimal food buying guide make it easy to find the right ingredients