In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut remoulade and easy Macarons. He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers.With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.

    Filled with Kalman's inimitable illustrations and memories, from chocolate cake on a terrace in Tel Aviv as a child to a gorgeous pink cake enjoyed over Lucretius and Nietzsche in Rome, and sprinkled with seventeen mouthwatering recipes prepared by Scott-Goodman, Cake is a joyful and whimsical celebration of a timeless dessert.

    From fried grits and biscuits with gravy to chicken fried steak and gumbo, The Southern Cast Iron Cookbook takes you on a tasteful tour of the south.Never cooked with cast iron? The Southern Cast Iron Cookbook shows you everything you need to know. Discover how simple proper seasoning really is. Get tips for restoring old or heirloom cookware. Learn maintenance tricks that ensure your cast iron will last a lifetime.The Southern Cast Iron Cookbook includes: 100 American Favorites—Learn to cook up beloved southern staples in over 7 chapters—breakfast, bread and biscuits, fixin’s, seafood, poultry, meat, and dessert. Recipes for Every Kitchen—This cast iron cookbook keeps it simple with recipes that only call for a small selection of cast iron cookware. Caring for Cast Iron—Keep your cookware in perfect condition with the help of detailed guides on seasoning, maintaining, and restoring cast iron. Bring real southern tastes home with The Southern Cast Iron Cookbook.

    Tooler Doolus’s Oven Spaghetti and Bobbie’s Lemon/Lime Jell-O Cake Supreme, Ernie Mickler has collected another whopping batch of the“most magnannygoshus” recipes of the Very Deepest South. Previously known as SINKIN SPELLS, HOT FLASHES, FITS AND CRAVINS, this collection has a new name and a new cover that calls to mind its best-selling brother, WHITE TRASH COOKING. Same good eatin’, though. With color photographs by the author.

    There are meats, fish, sides, soups, starters, casseroles, slow cooker recipes, breakfast dishes, and even desserts to satisfy any sweets craving you might have, all with virtually no sugar. If you are low carb, paleo, are wanting to keep autoimmune issues at bay, or just want to lose extra weight, Eat Happy gives you comfort food where you won’t miss the sugars or grains so your body and brain can feel happy from eating real foods. In 2012, after almost ten years of being gluten free due to celiac, Anna Vocino found she was gaining weight faster than a tick on a labradoodle. Turns out the culprit wasn’t overeating or too much fat in the diet, but the pesky sugars and grains in all those gluten free comfort foods. When Anna started podcasting with Fitness Confidential author Vinnie Tortorich, she adapted her entire way of eating to do what Tortorich coined: NSNG—No Sugars No Grains. Sure enough, the weight dropped off, the inflammation due to celiac finally calmed down, and for the first time in her life, she learned what it meant to be truly happy about food. All of Anna’s recipes are delicious, easy to make, and so satisfying, you won’t even know you’re eating healthy. Craving rich, decadent chocolate pots with fresh cream that are delicious but not fattening? Wanna make a grain-free pizza crust that actually helps you lose weight? Dying for pancakes, but you’ve committed to avoiding carbs? How about hearty shepherd’s pie, tater tots, sizzling ginger rice, all made with cauliflower instead of high carb rice and potatoes? Eat Happy offers low carb comfort foods to please the entire family.

    This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activitiesTurkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekendand the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy. An illustrated Baking Basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. A shopping guide at the back recommends our favorite brands. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

    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.

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    After over 5 years of research and investigation, the secret ingredients and cooking techniques used by takeaway and fast food restaurants can now finally be revealed.In today's increasingly health conscious and now financially cautious world, there's never been a better time to learn the secrets of cooking your own takeaway food at home. From now on, the takeaway menu will become an inspiration to cook, not an expensive option for dinner.Some of the recipes which can now be faithfully recreated at home include Lamb Donner and Chicken Kebabs, Chicken and Vegetable Pakora, Szechuan Chicken, Sweet and Sour Chicken, Chicken Wings, Spare Ribs, Triple-Decker Burgers, Chicken Burgers, Spiced Onions, Kebab Sauces, Sub Rolls, Wraps and many more. Many recipe books call for an extensive and expensive list of ingredients, often interesting to read but impractical for everyday cooking. The Takeaway Secret will stand out as the modern cookbook, ideal for a generation of people who desire delicious food, delivered quickly without the need to slave over a hot stove for hours on end. The recipes included make it possible for home cooks, both novice and professional, to recreate their favourite takeaway and fast food restaurant dishes in their own kitchen.

    Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    But gradually, Pam found herself standing with the two thirds of Americans who are more than a few pounds overweight. Fed up with whipsaw cycles of losing and gaining, she vowed to change—but not if it involved dieting, hunger pangs, or saying no to the foods she loved. Complicated recipes were out. She streamlined, creating meals as satisfying as they are quick—pizzas that take just thirty minutes, big-bowl combos, and gratifying snacks to forestall cravings. She discovered a few simple habits that make all the difference. Four years later, she’s still maintaining her forty-pound weight loss. The Perfect Recipe for Losing Weight and Eating Great is a way to eat for life. It’s filled with voice-of-experience tips for curbing appetite, no-nonsense shortcuts for getting food on the table pronto, and recipes that could only have been developed by this food-loving pro—no compromises, no wasted steps, just extraordinary results from ordinary ingredients.

    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!

    Once revered for his virility and strength, the rooster has taken a back seat to the hen in more recent years. “Fifty Ways to Eat Cock” takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient. With tongue-in-cheek descriptions, these playful cock recipes are bulging with everything from the quintessential to the quick-and-easy to the downright quirky. You’ll learn how to tame this tough bird meat into succulent and finger-licking gourmet meals. Thanks to the ingenuity of author and Certified Nutritionist, Adrienne Hew, the noble cock retakes his rightful place at the head of the table.