It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    When food photographer and stylist Erin Gleeson left New York City to live in a cabin in the woods of northern California, she started the blog The Forest Feast to document her vegetable-centric, seasonal approach to cooking. Her readers are drawn to her healthy recipes that anyone can make—dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party—as well as to her visually stunning photography and watercolors. Erin handwrites each recipe over her photos to create diagram-like, step-by-step instructions that are vibrant, unique, and most important, easy to cook from. Erin’s recipes have always been ideal for entertaining, but now in The Forest Feast Gatherings she offers detailed guidance on hosting casual, yet thoughtful, get-togethers from start to finish with recipes that serve 6 to 8. The book offers 100 new, innovative vegetarian recipes, along with some fan favorites from the blog, arranged in a series of artfully designed menus that are tailored around specific occasions and seasons—whether a summer dinner party, a laid-back brunch, a vegan and gluten-free gathering, or holiday cocktails. Sample recipes include:Pomegranate PunchQuinoa Crunch SaladFloral Summer RollsVietnamese Lentil TacosKale-Hazelnut SaladPear-Thyme Galettes Menus feature recipes for drinks, appetizers, entrees, side dishes, and desserts, accented by quick decorating ideas for flower arrangements, signage, and table settings. Lushly illustrated with hundreds of watercolor drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends, simply, easily, and beautifully. Also available from Erin Gleeson: The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods and The Forest Feast for Kids.

    It is a friendly hand on the shoulder for anyone too busy or tired to cook' Sunday Times___________Feeding a family and juggling a busy work load can be really tricky so Nadiya has crafted over 100 recipes that will teach you how to be time-smart in the kitchen. Featuring recipes that are both quick and easy to make, as well as those that have shortcuts to creating second - and even third - delicious meals without any additional preparation, Nadiya will share with you all her tips and hacks for making meal prep as simple as possible. You'll be able to make all the delicious recipes from Nadiya's BBC2 show including: · RASPBERRY CHEESECAKE CROISSANTS· ONE TRAY PEANUT CHICKEN with gnocci and broccoli · ZINGY MARMALADE HADDOCK with sundried tomatoes easy roast potatoes· BLENDER BEETROOT PASTA with feta, dill and lemon juice · BAKED BEAN FALAFEL BURGERS with siracha sauce and coleslaw · BANANA TARTE TARTIN with simple no-churn ice creamEach recipe also includes how long it will take to prepare and cook, making planning easy. Spin leftovers into completely new meals, learn the most effective way to use your freezer and discover just how easy it can be to batch cook without needing to have the same meal every night. Covering breakfast, lunch, dinner, desserts and basics - with recipes that will give you leftovers to have as snacks in between - Nadiya shows you how she manages to always have home-cooked food at hand for her family. Nadiya will show you how you can always make time to cook and eat delicious food. Praise for Nadiya Hussain: 'A national treasure' Independent 'She's baked her way into our hearts and hasn't stopped since' Prima 'The best kind of cookbook . . . you can read it like a novel' The Times 'Ideal dishes to serve at family get-togethers' Daily Mail

    Tasty time-saving recipes for busy cooks. Today’s focus on healthier eating means different things to different cooks, but they have one thing in common: they’re cooking fresh, whole foods from scratch. This is precisely the reason why the old school pressure cooker is making a new school comeback. The pressure cooker gives the gift of time back to home cooks. They don’t call the most popular pressure cooker on the market the Instant Pot for nothing.Focusing squarely on healthy and fast meals, The Healthy Pressure Cooker Cookbook offers:· 125 whole-food pressure cooker recipes, from bone broth to spicy citrus black beans to garlic spareribs, and more· A serious discussion on the truth about healthy cooking· Advice on how to adapt stovetop pressure cooker recipes for an electric PC· Recipes that include specifics for both stovetop and electric pressure cookers· Recipe labels indicating suitability for Paleo, vegetarian, vegan, and gluten-free diets· Nutritional information on every recipe· Numerous one-pot meals for the ultimate in convenience

     Charles Phan opened The Slanted Door in San Francisco's Mission District in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has moved across town to the historic Ferry Building and has grown into a world-class dining destination. Its accessible, modern take on classic Vietnamese dishes is adored by diners, chefs, and critics alike. "The Slanted Door" is a love letter to the restaurant, its people, and its food, featuring stories and essays along with to its most iconic recipes such as Seared Scallops with Vietnamese Beurre Blanc, Wok-Seared Eggplant with Satay Sauce, and Rack of Lamb with Tamarind Sauce. In addition to recipes, the book will include an extensive cocktail section, and essays on its esteemed wine program.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    The granddaughter of two Detroit natives, Ludwinski spends her days singing, dancing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. No one leaves without a slice--those who don't have money in their pockets can simply cash in a prepaid slice from the "pie it forward" clothesline strung across the window. With 75 of her most-loved recipes for sweet and savory pies--such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie--and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Illustrated throughout with 75 drool-worthy photos and Ludwinski's charming line illustrations, and infused with her plucky, punny style, bakers and bakery lovers won't be able to resist this book.

    A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)I hope you enjoy, devour, and love this book.I sure did love making it for you.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

     Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

    The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too.Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Knives: Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world, including: Black Bean Chilaquiles with Fire-Roasted Tomatillo Salsa Moo Shu Vegetable Wraps with Hoisin Sauce Polenta Pizza with Summer Garden Vegetables Persian Yellow Split Pea and Eggplant Stew Thai Red Curry Noodles with Stir-Fry Vegetables German Marble Cake with Raspberries Sure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Knives: Flavor! is a must-have for the health-conscious cook.

    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."