Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

    From croissants for breakfast to layer cakes at tea, it has the whole day covered. And of course their signature buttercream cupcakes are delicious any time of day!With over 80 inspirational and easy-to-follow recipes for cupcakes, layer cakes, biscuits, loaves and much more, as well as tips like perfect icing, The Primrose Bakery Book is a baking bible. It is also a gorgeously quirky window onto the very special day-to-day world of the Primrose Bakery.

    The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

    This illustrated cookbook draws on international influences, classic regional fare and good old family favourites to provide creative options for every occasion, whether planning a simple family meal, hosting a festive dinner for the entire clan, or heading out for a glorious picnic.

    Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets.   In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table. Just Feed Me gives fans what they want—simply delicious meals from the heart.  Jessie shares down-home and simple-to-make recipes for drinks, appetizers, and full dinners—many Italian, Southern and Cajun dishes which were handed down to her from her mom. She also offers advice and inspiration for creating the warm, appealing scents and savory feel of her own kitchen, the heart of her household. Aspirational, beautiful, with fun, fast, and flavorful recipes, Just Feed Me is a family-friendly cookbook and keepsake that will leave Jessie fans asking for second helpings.

    Sometimes the recipe will require you to mix the ingredients, but usually you don’t want to mix them. Young or old, dump cakes are a favorite dessert to make.

    You’ll stuff, layer, frost, and meringue your way to the cherry on top of pretty much every meal. If Confetti Birthday Soufflé, No-Bake 16-Layer S’mores Cake, and Sour Cherry Fritters don’t float your boat (are you feeling ok?), here are 75 recipes for any hankering, mood, or occasion, whether you’re jonesing for a sugar adventure with friends or having a late-night dessert emergency. Just don’t forget to save a piece of it for yourself.

    Alphabetically arranged entries define and describe-- Fruits and vegetables, both well-known and exotic varieties Meat cuts and preparation methods Fish, shellfish, and ways to cook and serve them Breads, pastas, and other grain-based foods Cooking tools and techniques Reliable ways to preserve and store foods Herbs, spices, and their many uses . . . and much more Miniature glossaries are interspersed throughout the text. For instance, following the entry for apple, an "Apple Glossary" provides descriptions and recommended uses of 28 different varieties. A generous array of sidebar features throughout the book offers quick tips on food purchases, as well as " Fast Facts " and advice on preparation, serving, and dining. For example, immediately following the "al dente" entry in reference to cooking pasta, readers will find this sidebar: Fast Facts Al Dente An obvious line flowing through the thickest part of the pasta means it's not done Lingering heat will continue to cook the pasta for a short time after it's removed from the hot cooking water More than 6,700 entries are supplemented with a general introduction, hundreds of illustrations, and pithy quotations about food and dining from chefs and gourmets. The new deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges.

    The best news of all is that they're actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? In Doughnuts, prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Of course, the cookbook is also full of traditional recipes for favorites like Old-Fashioned Sour Cream and Chocolate Raised doughnuts, as well as vegan and gluten-free recipes. The mouthwatering photography and tasty recipes will leave readers and home cooks drooling and dreaming about doughnuts.

    It was pretty obvious that people found something on the internet for free and put it on Amazon to sell, but for only 99 cents I figured there wasn't much to lose so I bought one. Turned out to be totally useless. There was no table of contents and there were two or three blank pages between each recipe. That meant a lot of clicking on the Kindle just to see what's there. I didn't bother trying to click through all the recipes - I was afraid I'd wear out my little clicker. Instead, I went to google and immediately found what people were downloading, a .pdf file with 470 recipes in alphabetical order. Hence "Artichoke Chicken and Olives" was next to "Artichoke and Cheese Dip" but if you want to browse all the chicken recipes you're out of luck. So I converted this .pdf file to something I could work with and proceeded to reorganize the recipes into categories and build a table of contents. Now if you've got a chicken sitting in your fridge screaming at you to do something before it gets too old you can go to the "Chicken and Turkey" section of the table of contents and scan through the titles or click on the first one and start glancing at the recipes until you find something that strikes your fancy. I also standardized the recipe formats and abbreviations and included a little information about converting the U.S. measurements for those of you that have advanced on to the metric system and now only use teaspoons for stirring your tea. Some of these recipes mention brand name products. If those products aren't available where you are you're just going to have to call me bad names and either wing it or try another recipe. There are plenty of recipes that only call for natural and/or fresh ingredients though. Revised: 30 August 2011

    . . [her books] are considered today to be the definitive books on island cooking."-New York TimesWritten entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

    In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.

    Dukan’s four-step plan rejects counting calories and instead harnesses the power of pure protein, empowering you to achieve your “True Weight” and keep the pounds off forever.  The Dukan Diet Cookbook is filled with over 350 simple, French-inspired recipes for the two most challenging phases of the diet—the protein-only Attack phase and the protein-and-vegetable Cruise phase.  From Crispy Chicken Wings and Ham Soufflé to Turkey Meatballs with Rosemary and Mint, Mussels Provençal and Curried Turnip Soup to Flourless Chocolate Cake and a scrumptious Vanilla Cookie—plus all-new recipes for Shirataki noodles—the recipes in this book prove you don’t have to sacrifice great taste and satisfaction in order to lose weight.Illustrated with sixteen pages of delectable color photographs, The Dukan Diet Cookbook is the essential companion to the Dukan Diet.

    If you’re a fan of the Weight Watchers New Complete Cookbook but are looking even more recipe choices, this new Weight Watchers collection will be an irresistible new kitchen companion. It’s packed with recipes that you’ll love, whether you’re cooking for a weeknight family supper, a casual backyard get-together with neighbors, or a festive gathering with friends.

    But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS. Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.