An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

    The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    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.

    Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.

    This reference work is a cookery encyclopedia, known for its authoritative and comprehensive account of the culinary world, past and present."

     The One-Pot Ketogenic Diet Cookbook makes it easy to keep keto on the table every day of the week with family-friendly, one-pot meals for your skillet, slow cooker, sheet pan, stock pot, and more. With recipes ready to eat in under 45 minutes, this ketogenic diet cookbook is your go-to guide for setting the stress of staying in ketosis aside.The One-Pot Ketogenic Diet Cookbook includes: No-Mess Meals with simple-to-prep recipes using only one-pot or pan Over 100 Easy Ketogenic Diet Recipes with clear instructions for recipes such as Chicken Cordon Bleu Casserole, Cheesy Cauliflower Rice, Keto Hot Fudge, and much more Quick to Set with ketogenic diet recipes ready in 30-45 minutes Simple Ingredients with less than 8 ingredients per recipe Handy Extras with cooking tips, nutritional information, and weekly menu planners to help you stay on track with the ketogenic diet Keeping things simple and delicious, The One-Pot Ketogenic Diet Cookbook helps you stay on track with the ketogenic diet and lifestyle.

    It represents decades of enjoying and working with food and the people I love most in this world.” —Rachael If you’re like Rachael Ray, you’ll agree that there is something comforting and heartwarming about a heaping plate of perfectly cooked spaghetti with moist and tender meatballs covered in a luscious, dark-red tomato sauce. Now, in Everyone Is Italian on Sunday, Rachael invites you into her home to share her family’s culinary history and the recipes that have shaped her life and career.For Rachael, Italian food—spinach gnocchi, linguine puttanesca, chicken saltimbocca, pizza capricciosa—has the power to summon cherished, happy memories. In this one indispensable book, she has brought together signature recipes for the traditional Italian staples that she grew up with and still cooks for her family and friends today. From arancini to saffron gnocchetti sardi, from small bites to hearty meals, from her sister’s favorite Italian desserts to her husband’s Italian ingredient-inspired cocktails, here is a treasury of delicious dishes to prepare with love and devour with gusto. Classic Italian cooking has always been the foundation of almost every meal that Rachael prepares, and she hopes that you and your family, friends, and neighbors will love savoring everything that Italian cooking has to offer. Italian Sundays are all about bringing people together and creating wonderful memories while enjoying the pleasures of great homemade food. So pull up a chair at Rachael’s kitchen table and experience the magic of an Italian Sunday!

     Made Whole is a comprehensive cookbook and resource guide that combines the Paleo approach with the low-carb/ketogenic diet, using only whole, natural, unprocessed ingredients. Cristina includes all the tools you need to be successful on a ketogenic diet, along with advice and how-tos for using the keto template to eat intuitively and develop a personalized nutrition plan based on your unique needs. Each recipe is free of grain, gluten, sugar, and dairy, along with nuts, starches, nightshades, and alcohol—making this a perfect cookbook for those following keto, Paleo, low-carb, AIP, or allergen-free diets. Cristina’s eclectic and mouthwatering recipes draw inspiration from international cuisines to keep cooking fun and exciting. You will feel like a gourmet chef with easy-to-make meals prepared from accessible ingredients that you can find at your local grocer using just the one master list that she provides in the book! Made Whole is a user-friendly guide to cooking beautiful food, eating well, and enjoying every last bite, while reaching your health and fitness goals. Sample recipes include: • Chewy Chocolate Chip Cookies • Turkey Falafel with Tzatziki Sauce  • Spaghetti and Meatballs with Roasted Beet Marinara   • Toasted Coconut Salmon • Savory Flax Waffles   • and many more! Made Whole will teach you that healthy food doesn’t have to fit into a certain label, box, or idea of what it should be. Once you begin to forget about what you can’t eat and embrace the wonderful and delicious things you can eat, you will find freedom and pleasure in fueling your body with the most exceptional sustenance that nature has to offer.

    This collection features 25 down-home desserts like Apple Blush Pie, Cherry Brownie Cobbler and Pumpkin Custard Crunch...all guaranteed to be scrumptious and easy as pie to make!

    Covers every must-know technique, starting with basic tools and ingredients and finishing with advanced modelling and decorating — essential for both beginner and experienced cake decorators. Step-by-step illustrated instructions cover every stage of sugarcrafting, from cake baking to adding the finishing touches. Includes techniques and inspiration for cupcakes and cookies, as well as full decorated cakes. About The Author: About The Author: Lindy Smith is an established name both as a D&C author and as a major influence on the world of sugarcraft. She teaches and runs workshops all over the world and her comapny, Lindy's Cakes, has expanded significantly over the past year, moving to new purpose-built premises where she employs a small, dedicated team of experts. Lindy is based in Aylesbury, Buckinghamshire, UK.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    It’s having people over. The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect.   NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Vogue • Food & Wine • Eater • Food52 • Bon Appétit • Epicurious • Chowhound • Forbes • Grub Street • A PEOPLE 2019 FOOD FAVORITE“Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.”—Eater   An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week.   Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52   “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street   “The recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.”—Vogue   “Roman's recipes are elegant but straightforward, impressive but actionable, with an emphasis on easy vegetables (like peppers with yuzu), homespun desserts (like blackberry and cornmeal cake), and show-stopping entrees (like lamb chops for the table).”—Esquire

    This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

    For most people who take on the Paleo diet, their biggest concern is the question of "What will I eat?" Even when you understand which foods you can enjoy, and which foods you should avoid, the task of actually planning, shopping for, and cooking your meals can still be very confronting. To streamline this aspect of committing to eating Paleo, Bill and Hayley have created The 30 Day Guide to Paleo Cooking. In this book, Bill and Hayley guide you step-by-step through your first month of following the Paleo diet. They cover everything you need to know to have a basic understanding of why this way of eating is perfect for optimal health. We are all designed to be fit, healthy and happy people, and following the Paleo diet is a solid foundation for a happy, healthy life.For your first 30 days of eating Paleo, this book includes a complete meal plan broken down week by week. In each week, they provide a detailed schedule of the meals to make, shopping lists that go along with the meal plan, and recommended reading to expand your knowledge of this lifestyle beyond the basics.