Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

    It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

    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.

    Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.Photography by Evan Sung

    He shares the dishes he likes to prepare for his family and friends when he's off the clock. - The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.- Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.- Menus and personal photos from Tyler's home-cooked meals and dinner parties.- Beautiful food and lifestyle photos.

    In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

    

    . . she was hooked! Baking soon became a part of her daily life.In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.

    The show's five beloved hosts dish on everything to do with cooking and entertaining. This lively companion book not only captures "The Chew"'s trademark wit, fun, practical advice, and recipes--but highlights the easy ideas that have brought so much to America's family table. "The Chew"'s Iron Chefs, Mario Batali and Michael Symon, show you how to be the master of your own grill; Style Master Clinton Kelly shows you the perfect--and affordable--Thanksgiving table (and what never to bring to a party ). Of course, there are mouth-watering creations from dessert diva Carla Hall, as well as Daphne Oz's delicious life-enhancing shakes. Drool over Mario Batali's Chestnut Crepes, Carla Hall's Chocoholic Whoopie Pies, Daphne Oz's Superfoods Smoothie, Michael Symon's Deep-Dish Pizza Casserole, and Clinton Kelly's Spicy Grapefruit Margarita, aka "The Clinton Caliente."From entertaining to family dinner to holiday planning, "The Chew" was created to make life a little bit easier and a lot more fun. And so was this book.But wait there's more . . .A behind-the-scenes look at the hit show and what makes it tickThe Chew Chili Champion Face-OffThe dishes that made the hosts fall in love with foodThe reason you should put marbles in the medicine cabinetDozens of photos featuring your favorite moments from the show

    Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new. Recipes Mint Adjika Tsago’s Blackberry & Grape Sauce Savory Peach & Tarragon Salad Plov with Pumpkin, Chestnut & Walnut Zahir’s Stoned Chicken Vine Leaf Dolma Armenian Cognac Profiteroles Red Basil Sherbet

    Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

    This versatile cookbook starts with a "roux" and ends with a Gumbo! Talk About Good!, first published in 1967, is now in its 30th printing, with over 775,000 copies sold. This timeless classic is a must for all great cooks. 450 pages, hard-cover with concealed wire. Over 1200 crossed indexed recipes.

    Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter is one of the most iconic and fondly remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees.Happiness Is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time.Happiness Is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.

    Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.