• Why slow cook? Slow cooking consolidates steps, takes out the guesswork and infuses dishes with flavor—no need to wait a day or two for the dish to rest. • Got the goods? Stock your pantry the Thai way with a list of essential ingredients and shopping tips for hard-to-find ingredients. • Short on time? All the slow cooker recipes in this book prep in 20 minutes or less. • Craving Thai sides? Supplement your slow-cooked meals with recipes for classic Thai sides, like papaya salad, chicken satay, and curry puffs. • Dietary restrictions? With a mix of dishes great for omnivores and vegetarians alike, labels also indicate if a recipe is soy-free and/or nut-free. Today’s busy world can make getting a healthy and satisfying meal on the table a challenge. Skip the wait for takeout and come home to wholesome Thai food, cooked by you, for you. Recipes include: Curried Kabocha Coconut Soup, Thai Sticky Wings, Massaman Sweet Potato and Tofu Curry, Chicken Red Curry, and Sweet Pork

     Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner – 2011 James Beard Cookbook Award – Single Subject Category

    And while those days are often the busiest, your slow cooker is ready to do nearly all the work for you! Tammy Algood’s The Southern Slow Cooker Bible serves up 365 recipes, covering a year’s worth of dishes that let you effortlessly pair the flavors of the South with the convenience of slow cooking. Algood covers all the favorites—from whole chapters devoted to Southern mainstays such as grits, macaroni and cheese, stuffed peppers, and pulled pork, you’ll find yourself returning to this collection over and over again. Learn what every good Southern cook knows—that the proper cooking technique can yield positively succulent results for just about any cut of meat. Algood’s Barbecued Roast Beef Sandwiches are evidence enough of that. Discover desserts that will have you sharing the recipe with anyone lucky enough to try the mouthwatering Is It Done Yet Peach Cobbler. Have a crowd to feed for breakfast? Be sure to include Late Brunch Hash Brown Casserole on the Menu… the Maple Sausage and Cheese Strata too! Keep going, and your oven will be jealous! This collection shows you how easy it can be to savor the flavors of those classic Southern recipes your whole family has long adored. Discover new ways to do Chicken and Dumplings or Squash Casserole, and enjoy the extra time you gain by making Andouille Sausage Gumbo the easy way. If you’re looking for a moist and delicious dessert with a kick of Southern charm, the Sorghum Spiced Spoon Cake is the perfect pick. Need a knockout side dish to round out your next cookout? What could possibly be more Southern than Macaroni and Pimiento Cheese? No matter where you start, The Southern Slow Cooker Bible will keep you eager to work your way through the entire mouthwatering collection.

      In 2008, three old friends had a hunch that the world deserved a better ice pop. Every summer since, New York City’s been taken by storm with out-of-the-box flavors like Raspberries & Basil, Peach & Bourbon, and Cantaloupe & Tarragon from People’s Pops. Now, the People behind the phenomenon share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!)--in simple recipes that work with standard ice pop molds or improvised ones. With a chapter devoted to shave ice plus recipes for grownup boozy pops sprinkled throughout, People’s Pops proves itself top of the pops.

    This essential baking book of recipes from the Great British Bake Off team is appropriate for any level of expertise. Each chapter includes favourite classics with a twist, recipes with simple ingredients to create something adventurous, and showstoppers that will guarantee you're crowned Star Baker in your own home.This cookbook is the perfect excuse to start baking like The Great British Bake Off - at home.Includes:* Recipes from the Bakers of 2016, including the finalists* Technical challenges from the show* Easy to follow, step by step baking instructions* Written to help you develop skills and bring out your creativity* Beautiful photography to help you visualize your bake* Clear advice on equipment, ingredients and quantities* Recipes highlighted for 'free-from' diets and special ingredients

    But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.  Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

    Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: •  Headcheese for the Unconvinced•  Veal Cheeks with Swiss Chard and Olives•  Cheese and Just a Little Brain Fritters•  Lamb Neck with Quince and Turnip•  Brisket Braised with Caramelized Onions and Chile•  Sweetbreads with Morels and Fresh Fava Beans•  Moroccan-Style Braised Heart•  Minted Tripe and Pea Salad•  Wild Boar Shanks with Cranberries and Chocolate•  Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.

    This clearly organized resource for all levels is like having a cake decorating workshop in a book. Discover useful tips for embellishing with buttercream, royal icing, fondant, gum paste, and more. The easy-to-follow instructions and 1,000-plus photos include techniques for piping, string work, creating and shaping a variety of flowers, molding chocolate, and adding patterns with stencils. Learn every facet of baking and embellishing with clear photos on almost every page. Let cake pro Autumn Carpenter show you how to create striking florals, borders, and accents with silicone molds, hand modeling, pastry tips, cookie cutters, and more. Take your skills up a notch and wrap a cake in chocolate, make decorations with isomalt, and use gum paste for quilling. Try new techniques with confidence, and get inspired by a gallery of colorful ideas for holiday cakes, birthday cakes, children’s cakes, wedding cakes, and special occasion cakes. This detailed book includes:Cake preparation and baking basicsRecipes for fillings and icingsIdeas and instruction for decorating cupcakesPiping techniques for making lifelike and fantasy flowers, eye-catching borders, distinctive lettering, and moreInstructions for creating appealing accents like beading, ropes, and lace using fondant and gum pasteKey decorating tools and how to use themTechniques for incorporating airbrushing, edible frosting, and chocolate molding for one-of-a-kind designsWith this comprehensive guide you can get started today making your own unique cakes! The Complete Photo Guide series includes all the instruction you need to pursue your creative passion. With hundreds of clear photos, detailed step-by-step directions, handy tips, and inspirational ideas, it’s easy and fun to try new projects and techniques and take your skills to the next level.

    Drawing on centuries-old traditions from American general stores and pharmacy soda fountains, this fun and informative guide has recipes for perennial favorites like birch beer and ginger beer, as well as more adventurous concoctions like Molasses Switchel and Dandelion Champagne. Stephen Cresswell provides easy-to-follow directions that cover everything from extracting the earthy undertones of sassafras for an exciting root beer to whipping up a caffeine-charged Coffee Whizzer.

    Get your veggies prepped, grab your friends and family, and gather ’round the grill—it’s time for some Vegan BBQ! From steaks and sausages to hot dogs and burgers, Vegan BBQ has transformed these meat-based classics for a healthier, cruelty-free grilling experience. Learn the secret to perfectly barbecuing veggies and plant-based products like tofu and tempeh and become a pro at the basics—how to maintain the perfect temperature, avoid too much smoke, light a barbecue (safely), and more. Then, get a charcoal fire going and indulge in 80 innovative, mouthwatering recipes that cover the whole spectrum of veggie-focused BBQ mainstays like cauliflower steaks and pulled mushroom sandwiches, paired perfectly with essential condiments and sides like cashew sour cream and crispy potato skins. You’ll drool over grilled veggies skewered and stuffed in recipes like Tandoori Tofu Skewers and Stuffed Sweet Potatoes with Cashew Aioli & Fresh Sprouts, not to mention creative takes on BBQ favorites like hot dogs and gyros (hint: both made from eggplant)! With full-color photographs that tempt the taste buds and simple recipes perfect for a cookout that is meat-free, easy, and above all, tasty, Vegan BBQ is sure to turn you into a plant-based pitmaster in no time.

    This mouthwatering cookbook features 39 grilled cheese recipes created by Heidi Gibson, winner of seven grilled cheese championships and the co-owner (with husband Nate) of the American Grilled Cheese Kitchen in San Francisco. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! With 40 additional recipes for great accompaniments and side dishes—including hearty soups, many varieties of mac & cheese, spicy pickles, and tangy spreads—plus tips on choosing the best bread and cheese and techniques for grilling each sandwich at just the right temperature, anyone can create the perfect grilled cheese sandwich.

    Pure Vanilla celebrates its unique taste with a stunning array of recipes, from cakes and cookies to custards and creams. Indulge in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, and Vanilla Bean Meringue Kisses and Sea Salt Caramels. Cozy up with a bowl of Warm Vanilla Rice Pudding or a steaming mug of Malted White Hot Chocolate. Spread Golden Pear Vanilla Jam on your breakfast pastries or serve up a bowl of the world’s most popular ice cream flavor—all made from scratch   With a complete history of vanilla from orchid to extract, Pure Vanilla provides the origins and tasting notes for all of today’s varieties—plus 80 recipes and dozens of photographs. Also included are recipes for Homemade Vanilla Extract, Vanilla Sugar, and Vanilla-Infused Liquors. So step aside, chocolate! It’s time for Pure Vanilla.

    With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East—Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more—Asian Pickles is your passport to explore this region’s preserving possibilities.

    The oldest of recipes dating back to prehistoric times and one of the cornerstones of the Paleo Diet, bone broth is made from the boiled bones of poultry, fish, or beef, and is often enriched with flavors of vegetables, herbs, and spices. This mineral-rich liquid has been praised for its gifts of immune support, digestive health, and joint strength along with beauty-enhancing qualities of strengthening hair and nails and reducing acne-causing inflammation.The Bone Broth Miracle details everything you need to know about the many health benefits of this miracle soup. Along with information about the history and varieties of broth, this book also contains fifty-one easy-to-follow recipes for your daily dose of nutrients: calcium, amino acids, collagen, magnesium, potassium, and minerals, among others. Once you’re able to prepare your own broth, you’ll join thousands of others worldwide who have fallen in love with that clear, bright flavor that only comes from high-quality and fresh ingredients.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Andrew Schloss shows you the basic techniques for making a liqueur – typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying – and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don’t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers!