The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

    In this exhaustive volume, you'll find recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads. Croissants, brioches, flat breads, and crackers are covered in depth as well. Home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's Southern Biscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone. Clayton also covers topics like starters and storing and freezing breads, and devotes an entire chapter to "What Went Wrong -- and How to Make It Right." Perfect for all levels of bakers, this book walks the novice through the steps and encourages the advanced baker to try new variations on recipes. Devoted fans of Bernard Clayton will be thrilled with this easy-to-use paperback edition and delighted to see old favorites and try new ones. This is the definitive edition of the classic baking book that every good cook should own.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike.Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

    The final result is more than 400 delicious, inviting, and foolproof recipes that define the next generation of whole grain cooking.

    The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers).  Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.  Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs.

    These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspirin

    Lavish photographs and a colorful graphic design add visual appeal to these fresh and fabulous recipes celebrating a favorite dish.Organized by month, and featuring one recipe for each day on the calendar, this book includes 365 recipes for salads to match any season, occasion, or mood. Whether it’s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic Cobb Salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover’s craving throughout the year.Table of Contents:IntroductionJanuaryFebruaryMarchAprilMayJuneJulyAugustSeptemberOctoberNovemberDecemberJanuarySalad DressingsSalad Greens GlossaryIndexSample recipes:JanuaryShaved Fennel Salad with Citrus DressingWarm Escarole, Egg & Bacon SaladGrapefruit, Chicken & Pistachio SaladFebruaryDuck Breast with Radicchio & Bitter GreensSmoked Trout, Apple & Walnut SaladWarm Lentil Salad with Mustard VinaigretteMarchShaved Artichoke & Blue Cheese SaladSliced Flank Steak, Haricot Vert & Potato SaladIsraeli Couscous Salad with Mint VinaigretteAprilPasta Salad with Spring Asparagus & Snap PeasChopped Salad of Chicken, Watercress & Ricotta SalataFarfalle Salad with Tomatoes and Smoked MozzarellaMayChopped Chicken Salad with Lemon-Tarragon DressingSpring Greens & Flowers SaladWatercress & Duck Salad with Gingered Strawberry DressingJuneChopped Salad with Lemon & Olive OilCalifornia Nicoise SaladCherry Tomato Salad with BurrataJulyHeirloom Tomato Salad with Blue Cheese DressingGrilled Peach, Arugula & Goat Cheese SaladBLT & Poached Egg SaladAugustGrilled Flank Steak and Romaine SaladWatermelon, Feta & Mint SaladGrilled Eggplant, Corn & Bread Salad with Tomato-Basil VinaigretteSeptemberBitter Greens with Pecans & Balsamic VinaigretteGrilled Artichoke SaladSalad of Grilled Pork, Pears & Toasted PecansOctoberChicken Salad with Apples & WalnutsFrisee, Endive & Watercress Salad with Roquefort & PearWarm Borlotti Bean & Radicchio SaladNovemberFarro Salad with Turkey, Dried Cranberries & Roasted SquashCannellini Bean Salad with Grilled Radicchio & TunaSalt Cod SaladDecemberWarm Spinach & Bacon SaladSalad of Satsumas, Roasted Beets, Pecans & Farmer's CheeseWinter Pear Salad with Walnuts, Pomegranate & Blue CheeseOther titles in the series:Soup of the Day

    Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

    She offers up tasty ideas for healthy grab-and-go breakfasts and mid-afternoon snacks. You'll find useful tips on ingredients, going organic, and easy ways to change your eating habits. Plus each recipe comes with a complete nutritional analysis.But this book is much more than a collection of recipes. It's a new way of looking at food -- a fresh approach to eating that gives you the flavor and satisfaction you crave in a healthier way.Here's a little taste of the philosophy behind every delicious recipe in The Food You Crave.Moderation -- Not only in portion size, but you'll find healthy suggestions about which ingredients should be used "Usually," "Sometimes," and "Rarely"Keeping it Fresh -- Most of the recommended foods and ingredients are fresh -- as close to their original state as possible -- which makes them tastier and healthierKeeping it Real -- Recipes steer clear of foods with artificial additives or a list of ingredients that read like a chemistry experiment -- to protect your healthIn The Food You Crave, you'll find dozens of healthy recipes that are bursting with flavor -- for everyday meals that will make you feel great.

    The book includes balanced international and regional American menus with 100 recipes from Ratatouille to Moroccan Tagine, New England Chowder to a Japanese Bento Box. With quick and easy recipes, fruit and veggie ideas for even the pickiest eaters, and an allergen-free index, Vegan Lunch Box Around the World is essential for every family raising healthy kids—and for anyone who packs a lunch.

    Check out the culinary creativity in the Carolinas where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join food and drink writer Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed. In The Southern Foodie, Chamberlain explores the South’s culinary culture with favorites such as: Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LARoasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TNCountry Ham Fritters from Proof on Main, Louisville, KYBlue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SCApricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR  The Southern Foodie you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.

    In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

    The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America. Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking. In addition to the recipes are the Cake Mix Doctor's Q&A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.

     For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow-and the delicious results cost just a fraction of what the restaurants charge. With over 100 sensational new recipes, Top Secret Restaurant Recipes 3 unlocks the secrets to: ?Outback Steakhouse Outback Rack ?Chili's Quesadilla Explosion Salad ?Olive Garden Breadsticks ?TGI Friday's Fried Mac & Cheese ?Chili's Firecracker Tilapia ?On the Border Mexican Mojito ?Cracker Barrel Double Chocolate Fudge Coca-Cola Cake And much, much more...