In the twenty years he has been appearing as a guest cooking expert, Bob has helped develop hundreds of cooking products, including cookbooks. Slow Food Fast and Quick and Easy Pressure Cooking, his previous pressure cooker books, have sold over 200,000 copies, and have been said to be the foremost books on pressure cooking. Now, Bob Warden’s entirely new pressure cooking cookbook, Great Food Fast, looks to redefine pressure cooking all over again. With the help of thousands of reader reviews, forum posts, and comments, Bob has now created recipes that are highly tuned to what his customers want. He didn’t have to go back to the drawing board, just back into the kitchen where he developed over 120 of his very best pressure cooker recipes ever, including five of his signature recipes that he perfected to even greater heights. Wait till you taste the Best Ever Macaroni and Cheese, and his richer, tastier, gravy-er Perfected Pot Roast! And all of this is done in one third of the time. Move over, Slow...it’s time for Great Food Fast!

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    Cocktails for Book Lovers blends these in a delectable book that will delight both readers and cocktail enthusiasts alike. This irresistible collection features 50 original and classic cocktail recipes based on works of famous authors and popular drinks of their eras, including Orange Champagne Punch, Salted Caramel and Bourbon Milkshakes, and even Zombie Cola. So dip in, pick your favorite author or book, and take a sip--or start at the beginning and work your way through. Cheers!Cocktails inspired by your favorite authors: - Charlotte Bronte - Dani Shapiro - Dorothy Parker - Ernest Hemingway - F. Scott Fitzgerald - Flannery O'Connor - Jhumpa Lahiri - Junot Diaz - Virginia Woolf - Wally Lamb - And 40 more!

    It integrates the latest research and clinical findings with 100 delicious, authentic, easy recipes and Mediterranean lifestyle tips while dispelling any myths and misinformation.Using the Mediterranean Pyramid as a guide, cuisine expert Amy Riolo gets to the core of the Mediterranean lifestyle, and explains what is eaten, when to eat it, and why. Each recipe in The Ultimate Mediterranean Diet Cookbook contains a cultural tip from the Mediterranean region. Fun historical facts, legend, and lore, as well as nutritional information accompany each recipe.The Ultimate Mediterranean Diet Cookbook features recipes from all countries in the region to include perennial favorites, little known treasures, and recent discoveries.Get ready to enjoy a healthy lifestyle that includes enticing, satisfying, recipes- great for family dinners and entertaining, for any and all occasions, to be appreciated by any palate."Amy Riolo is a true guardian of the techniques and inherent goodness of the Mediterranean life style! Her food, her philosophy is an absolute pleasure to read and consume." - Chef Jason Roberts www.chefjasonroberts.com

    This book—part organizational guide and part food-prep handbook—is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life—including healthy eating for the whole family—easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.

    With her strong, appealing personality, Telpner guides readers towards optimal gluten-free health by incorporating simple lifestyle modifications. Information is explained with refreshing clarity and vibrant passion, making it easy to follow the ideas off these highly designed pages and into everyday life. When Meghan was diagnosed with Crohn’s disease at age 26, and told her incurable condition could only be treated with surgery and a lifetime of medication, this wellness warrior gave up her career in advertising, her gym membership, and each of her nineteen doctors. Instead, she began practicing yoga, making smart nutritional modifications, and adding awesome herbal remedies into her life. Within four weeks she was completely symptom-free, and remains so six years after her diagnosis. UnDiet shares all Meghan learned on her journey to healthfulness, a movement based on vibrant, healthy abundance. Now a certified nutritionist and successful blogger with a dedicated following around the world, she offers a lifestyle based not on deprivation and painful restrictions, but vitality, mindfulness, and joy. Infused by her signature positive, accessible, and encouraging voice, Meghan motivates readers to question the accepted paradigms and join her program to transform their lives, small change by small change. With Meghan’s help, we soon discover how our level of health and happiness is our own responsibility and the grand missing component of total health is our attitude. When we raise the bar of how we care for and think of ourselves, that standard gets raised in all aspects of our lives. Eat your way to the life of your dreams! Includes a plan for an 8-week transformation and more than 35 delicious gluten-free vegetarian and vegan recipes. Take control of your health naturally and follow Meghan’s invitation to take what you can, leave what you’re not ready for, and maybe you’ll come back to it later. Just start: Today is the day.

    Antoni's personal philosophy is to keep his cooking simple and healthy during the week so he can indulge on the weekends—but while the recipes in this book are wholesome, they don't skimp on comfort or flavor. Fans of Antoni's deliciously straightforward dishes will not be disappointed with his fresh take on weeknight meals.

    The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    F. K. Fisher and Peter Mayle, this enchantingly warm and witty memoir follows American-born Katherine Wilson on her adventures abroad, where a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. It is all thanks to a surprising romance, a new passion for food, and a spirited woman who will become her mother-in-law—and teach her to laugh, to seize joy, and to love.

    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.

    Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.

     Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes:In the spring: Apricot Jam and Rhubarb SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

    D is for Durian, endowed with a dramatic rind and a shifty odor--peaches, old garlicIn this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine, and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them?Includes black and white illustrations