Canned and pickled foods have become a cornerstone of the artisanal food movement, providing an opportunity to savor seasonal foods long after harvest and to create bold new flavors.Tart and Sweet by Kelly Geary and Jessie Knadler is the essential canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables, including jams, chutneys, marmalades, syrups, relishes, sauces, and salsas.With traditional favorites like canned peaches and bread-and-butter pickles as well as more inventive flavor combinations such as kumquat marmalade and pickled ramps, Tart and Sweet offers endless possibilities for creative preserving. In addition, you'll find recipes and inspiration for using your canned goods in delicious and unique ways, from cocktails to cakes.Whether you're assembling a plate of pickled hors d'oeuvres, baking with fresh apple butter, or gifting jars of blueberry jam in December, you'll find countless uses for your homemade preserves.

    In this expanded edition of the original best-selling Pizza on the Grill, homemade gluten-free pizza dough and 10 inventive gluten-free pizza recipes accompany another 50 creative recipes for delicious pizzas, including kid-friendly, dessert, and knock-your-socks-off ingredient combinations. Home cooks will find Kung Pao Cashew Chicken Pizza, Pulled Pork Pizza, and Blistered Corn, Asparagus, and Pesto Pizza, along with traditional classics like Margherita Pizza and All-American Pepperoni Pizza. Each recipe contains drink suggestions. Nibbles to nosh on while the pizza is grilling as well as salads to serve with the pizza make this a one-stop resource.   In addition, the book provides dough recipes—including a to-die-for gluten-free dough—with step-by-step instructions and photos for working with gluten-free and regular pizza dough.

    The secret? The revolutionary concept that the battle of the bulge is won not through deprivation and discipline, but by making a series of simple food swaps that can save you hundreds – if not thousands – of calories a day.  EAT THIS, NOT THAT! is the only book that holds the food industry accountable for the surreptitious loads of sugar, fat, and sodium stuffed into foods that were once reliable sources of lean nutrition. It arms you with the savvy tricks and insider information you need to eat well in today’s dangerous food landscape. With EAT THIS, NOT THAT! you're the expert in every eating situation, from the frozen food aisle to your favorite fast food joint to your local sports bar. You control your food universe--and lose the pounds you want--because, unlike every other customer, you'll know the smart choices to make--instantly!  Now get this: The pressure from EAT THIS, NOT THAT! is actually reshaping the food landscape to your benefit! Since it’s original publication in 2007, here’s how some restaurants have responded: · Baskin Robbins eliminated its 2,300-calorie Heath Bar Shake.· Outback Steakhouse downsized its Aussie Cheese Fries from 2,900 calories to 2,140 calories.· Macaroni Grill replaced the 1,120-calorie Kids’ Double Mac ‘n’ Cheese with a more reasonable 670-calorie version.· Restaurants such as Quiznos, Red Lobster, and Olive Garden began publishing nutritional information for the first time ever.· And that’s just to name a few!

    Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy bitch’s bookshelf. Whether readers are looking to gradually add more meatless dishes to their meals, or want to go “all-out” vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their “go-to” source for getting their “bitch” on—in the kitchen.

    Gordon Ramsay presents a collection of 25 menus for Sunday lunch from around the world, each featuring a starter, main course and a pudding, plus an invaluable timetable, alternative recipe and menu suggestions.

    “Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • The Atlanta Journal-Constitution • Garden & GunCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.

    Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.

    Very low-fat, this sophisticated and inviting food draws from a world of culinary influences. With full-color photographs, an ingredient glossary, and an introduction to the techniques of dairy- and egg-free cooking.

    “An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

    • Create a cupcake race car, a cupcake robot, or ravishing ring bling cupcakes for a birthday party. • Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. • Captivate Mom with a bouquet of long-stemmed mum cupcakes.• Build sand castle cupcakes with the kids. All you need are candies from the corner store, cake mix, and canned frosting. So what is new, Cupcake? • Lots of "EZ" projects that use just a few ingredients--perfect for kids and parties.• More pictures, brighter colors, bolder designs. • More faux-food creations--so real you won't believe they're cupcakes! • More comical critters and the cutest pets ever! • More irresistible party centerpieces to celebrate hobbies, from golf to knitting. • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice!

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang“I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.”—John GrishamFor Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.

    Katie Morford has the key to a quick and easy for weekdays, slow and luxurious for relaxed weekends—you can turn your morning into an exercise in good nutrition and great taste. You'll find breakfasts that can be eaten at the table (Egg-in-a-Nest Pesto Pizzas), at the bus stop (Strawberries and Cream Spoon Smoothies), or on the run (Milk and Cereal Bars), all healthy alternatives to cold cereal and prepackaged bars that even picky eaters will love. Rise & Shine is tailor made for busy families who want to do mornings just a little bit better. It's a toolkit of ideas and inspiration to make a nourishing breakfast not only doable, but delicious.

    You'll find beloved classics, as well as dishes you might be surprised can be done successfully in a slow cooker. (Hello, slow-cooker creme brulee!) Whether you are looking to accommodate gluten-free, paleo, or vegetarian diets, or prefer slow-cooker meals perfectly sized for one or two people, this cookbook provides smart ideas, more than 100 recipe photos, and cooking hacks that will change the way you use your favorite fuss-free cooking appliance. Learn simple make-ahead tricks, convenient baking tips, and how to make two recipes at once using the same cooker, so you can simplify cooking and spend more time enjoying your family and friends around a wonderful, delicious meal.

    After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you'll find recipes for 150 of the restaurants' most popular dishes, such as Lentil-Walnut P?¢t?©; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.