Recipes include Cucumber, Cream Cheese and Dill Sandwiches; Macadamia and Stem Ginger Cookies; Madeleines; Almond and Rose Petal Squares; Honey and Lavender Loaf Cake; and Seville Orange and Whisky Marmalade. Beautifully illustrated with charming vintage tea advertisements and glorious recipe photos, this book is a must-have for tea drinkers everywhere. Metric measurements.

    Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    This family-friendly cookbook is packed with more than 1,000 recipes, including:294 appetizers and snacks 156 breakfasts287 main dishes192 salads and sides232 drinks and dessertsInspired by the pages of the magazine, this book is all about fun, easy cooking: Each recipe is short and simple--just a single paragraph --and every page is filled with great photos and tips.Step up old favorites in no time: Try taco burgers at your next cookout, or make Buffalo chicken nachos for a party. Find dozens of new pastas and salads for quick weeknight dinners, or treat your family to a big stack of lemon-berry pancakes.Bonus: Check out the "centerfold" at the end of each chapter for a great classic recipe, like perfect marinara sauce and s'mores.With this book you can mix and match your way to just about any meal and impress your family and friends with creative new dishes. Try our ideas or dream up your own: The options are endlessMORE THAN 1,000 EASY RECIPESKeep this amazing new cookbook next to the stove and you'll never run out of ideas Food Network Magazine's second cookbook is packed with more than 1,200 recipes. Choose from hundreds of fun appetizers and snacks, tasty dinners and sides, and easy desserts and drinks.Mexican Eggs BenedictSalmon-Cucumber Tea SandwichesRum-Raisin Pancake SundaesMocha SmoothiesMargarita Shrimp NachosBlue Cheese DipPotato Chip ToffeeThree-Meat PaniniBacon-Pork BurgersBLT PastaBell Pepper-Pasta SaladCaesar SaladSpicy Tortilla SoupBaby Bell Peppers with Feta and MintRosemary Gin and TonicPraline Ice Cream SandwichesDISHES FOR EVERY OCCASIONPlan weeknight meals and parties, from the same bookTIPS FROM THE TEST KITCHENFind helpful hints and serving ideas on nearly every page.EXTRA-SHORT RECIPESEach recipe is just a paragraph long--and a snap to make.

    Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: 'Why cook?' Or the harder one to answer: 'Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.

    500 full-color photographs.From the Hardcover edition.

    Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City s finest kitchens for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten she grew up in a northern Minnesota town home to the nation s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking pulsed with joy, family drama, and an overabundance of butter.Inspired by her grandmother s tales of cooking on the family farm, Thielen moves with her artist husband to the rustic, off-the-grid cabin he built in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads to the sensory madhouse of New York s top haute cuisine brigades. When she goes home, she comes face to face with her past, and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions, and that taste memory is the most important ingredient of all. Amy Thielen's coming-of-age account brims with energy, a cook s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York s high-end restaurant before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace, but gravy honest, thick with nostalgia, and hard to resist."

    Barnes' affection for the fraternity brothers carries the narrative. . . . A heartening memoir of good food and tough love."--Kirkus ReviewsNewly arrived in Seattle, Darlene Barnes stumbles on a job ad for a cook at the Alpha Sigma Phi Fraternity on the University of Washington campus, a prospect most serious food professionals would automatically reject. But Barnes envisions something other than kegs and corn dogs; she sees an opportunity to bring fresh, real food to an audience accustomed to "Asian Surprise" and other unidentifiable casseroles dropped off by a catering service. And she also sees a chance to reinvent herself, by turning a maligned job into meaningful work of her own creation: "I was the new girl and didn't know or care about the rules." Naively expecting a universally appreciative audience, Barnes finds a more exasperatingly challenging environment: The kitchen is nasty, the basement is scary, and the customers are not always cooperative. Undaunted, she gives as good as she gets with these foul-mouthed and irreverent--but also funny and sensitive--guys. Her passion for real food and her sharp tongue make her kitchen a magnet for the brothers, new recruits, and sorority girls tired of frozen dinners. Laugh-out-loud funny and poignant, Hungry offers a female perspective on the real lives of young men, tells a tale of a woman's determined struggle to find purpose, and explores the many ways that food feeds us.

    . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I'm here to tell you: It doesn't have to be that way."--from the IntroductionAussie Curtis Stone, host of TLC's Take Home Chef, is best known for his laid-back approach to cooking. Though he's worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he's shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.In Relaxed Cooking with Curtis Stone, you'll find everything from "First Thing in the Morning" bites and "Brunches to Blow Their Minds" to "Weekend Lunches" and "Something to Eat on the Sofa." With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what's in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.Recipes include:- Caramelized Nectarines with Yogurt and Honey- Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs- Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak- Pan-Fried Calamari with Roasted Asparagus Salad- Homemade Salted Caramel Popcorn- Baby Baked Potatoes with Sour Cream and Chives- Sticky Chicken Drumsticks- Red Curry with Lobster and Pineapple- Veal Cutlet Coated in an Aged Jack Cheese Crust- Slowly Cooked Brisket with a BBQ Bourbon Sauce- Creamy Mascarpone and Parsley Polenta- Brownie CupcakesThese delicious recipes and Curtis's infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.

    This streamlined "express" version is extensive in scope, yet manageable for anyone who wants to easily understand how to construct a nutritionally balanced plant-based diet. Here are the latest findings on: using plant foods to protect against cancer, heart disease, and other chronic illnesses; obtaining essential protein without meat, eggs, or dairy products; discovering "good" fats and where to find them; meeting dietary needs for calcium without dairy products; understanding the importance of vitamin B12; designing balanced vegan diets for infants, children, and seniors; and making the most of vegan pregnancy and breast-feeding. Readers will find a sound blueprint to follow for better health for themselves and the planet.

    

     In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.

     Beloved food blogger and New York Times best-selling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle's proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier.Features include:  *  Four weeks of meal plans for breakfast, lunch, and dinner  *  Instant Pot, slow cooker, one-pot, sheet-pan, and 30-minute recipes  *  Packed lunch chart with creative ideas for school, work, and lunches on the go  *  Make-ahead meals, including freezer and leftover options  *  Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS)

    And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

    A lifestyle guide that’s a real game-changer, The Vegan Way is for those who are intimidated by going vegan overnight, but don’t want the transition to stretch out for months or even years. In a 21 day plan that emphasizes three core reasons for going vegan—being as healthy as you can be, being compassionate to animals, and respecting our planet—Jackie provides inspiration along with a specific goal to achieve with all of the support you need to accomplish it. It might be something as simple as switching out your coffee creamer for vanilla almond milk or kicking the cheese habit. Readers will learn where to dine and what to order when eating out, the most vegan-friendly places to visit, how to avoid clothing made from animals, and how to decipher those pesky ingredients lists. And throughout, Jackie will be providing glimpses into the finer points of vegan living, giving readers something to aspire to as they get past Vegan 101. Readers will also find a handful of easy and delicious recipes sprinkled throughout. The Vegan Way is a road map that puts positive thoughts about health, the environment, and animals into action, transforming your life into a vibrant, healthy, and compassionate one.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.