Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.

    It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The café specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook. Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home. Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

    Carmine's flavors are the tastes Americans love to cook and eat at home--fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker. She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese.

    Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children’s birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

    

    Simply Scones features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

    Now berry lovers can maximize their enjoyment with The Berry Bible, the new offering from James Beard Book Award-winning author Janie Hibler.Part encyclopedia, part cookbook, The Berry Bible begins with an explanation of the health benefits of nutrient-rich berries and goes on to profile dozens of important culinary berries and berrylike fruits in the vibrantly illustrated "A-to-Z Berry Encyclopedia." Tips on how to remove berry stains and freeze for the off-season pave the way for 175 delectable recipes that use cultivated, wild, fresh, and frozen berries.From Blackberry-Blueberry Cardamom Muffins, Mango-Raspberry Summer Soup, and Boysenberry Applesauce to Blackberry-Port Lamb Shanks, Almond-Gooseberry Cream Pie, and The Perfect Strawberry Shortcake, these succulent dishes are sure to garner The Berry Bible a permanent spot in any kitchen.

    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

    A former mafioso and ace chef shares a collection of authentic recipes enjoyed by the Mob, including Zabaglione and Shrimp Scampi, Gambino style, accompanied by spicy Mafia anecdotes.

    Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings.Taking her 'Little Paris Kitchen' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-known foodie places as well as uncovering hidden insights, all ready to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits.Join Rachel Khoo on her tour de France in The Little French Kitchen.