Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.  In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.  Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.  This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    With its buttery texture and subtle flavor, the avocado pairs well with meat and seafood, makes a great topping for burgers and salads, and adds a wonderful creaminess to dips, sauces, and even desserts. Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven't even imagined.But this is more than just a book of avocado recipes; it's also the first cookbook from renowned blogger Gaby Dalkin. Displaying her fresh and simple cooking style—a mix of California casual with a healthy dose of Southwestern flair—Gaby's recipes are ideal for anyone who loves avocados or just scrumptious meals.Features 75 to-die-for recipes like Crab and Avocado Quesadilla and Avocado and Tuna CevicheThe first book by popular food blogger and avocado expert Gaby DalkinIllustrated with gorgeous full-color photographs from acclaimed food photographer Matt ArmendarizIncludes an introductory section that describes common varieties of avocado and includes foolproof advice on cutting, storing, and picking ripe avocados at the marketIf you love avocados and fresh, delicious meals, this is the ideal cookbook for you. Absolutely Avocados serves up a wide range of recipes that get the most of out of this popular, but under-used food.

    These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspirin

    

    . .Bottle your own soda? Press your own tofu? Smoke your own cheese? Boil your own bagels? Ferment your own miso? Can your own tomatoes? Roast your own coffee? Can It, Bottle It, Smoke It walks you through a slew of satisfying culinary projects to stock your larder and shower your friends with artisan foods and drinks, kitchen staples, and utterly addictive snacks. Karen Solomon—veteran food writer, kitchen explorer, and author of Jam It, Pickle It, Cure It—brings forth a new collection of 75-plus recipes for condiments (Plum Catsup), cereals (Cornflakes), crunchy snacks (Tortilla Chips), beverages (Soy Milk), and more. Whether you're a beginning or seasoned home cook, you’ll be inspired to pump up the power of your pantry. With detailed instruction on essential techniques, time commitments for each project (from 20 minutes to 2 hours to a weekend), and labeling and wrapping tips, Can It, Bottle It, Smoke It will help you get creative in the kitchen. So leave the grocery aisle's mass-produced packaging and mystery ingredients behind and join the urban homesteading revolution as you whip up a bevy of jars, bottles, and bags full of outstanding hand-labeled eats.

    It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

    Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.  America's favorite food photography team shows how to create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can:• raise a big-top circus cupcake tier for a kid's birthday• plant candy vegetables on Oreo earth cupcakes for a garden party• trot out a line of confectionery "pup cakes" for a dog fancier• serve spaghetti and meatball cupcakes for April Fool's Day• bewitch trick-or-treaters with eerie alien cupcakes• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes

    But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: "A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

    As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.The Cake Bible shows how to:Mix a buttery, tender layer cake in under five minutes with perfect results every timeMake the most fabulous chocolate cake you ever imagined with just three ingredientsFind recipes for every major type of cake, from pancakes to four-tiered wedding cakesMake cakes with less sugar but maximum flavor and textureMake many low- to no- cholesterol, low-saturated-fat recipes

    What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen.This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    WITH 20 RECIPES EXCLUSIVE TO THE EBOOK EDITION.    “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn.   The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be.  For Cooking : ·         50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro ·         150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola,  Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox CakeFor Your Kitchen: ·         A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money ·         Solutions for common kitchen problems like limited storage space and quirky layouts ·         A 5-minute-a-day plan for a clean kitchen ·         Tips for no-pressure gatherings ·         A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces   The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.

    With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.