That's because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese - this stuff is the original comfort food."Real Irish Food" is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickenedsauce.From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there's no food so warm and welcoming, so homey and family-oriented, so truly mouthwatering as real Irish food.

    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.

    Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

    Extremely healthy, beautifully simple and packed with fresh flavour, it's not your parents' Indian food.In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans.The simple dishes of a Mowgli menu are a million miles away from the curry stereotype. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Try delicious snacks such as Fenugreek Kissed Fries or a Masala Wrap, and spice up your dinner with a whole host of delicious dahls. Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. And indulge in desserts, drinks and cocktails such as the Cardamom Custard Tart or a Sweet Delhi Diazepam.From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli's signature street food dishes to recreate at home.

    For anyone who wants cooking to be less complicated and more enjoyable--and who is looking to increase his or her kitchen repertoire and develop new skills, "The Kitchen Bible" is a tremendous source of 1,000 delicious, achievable, and international recipes, with sumptuous photography, precise text, and innovative ideas.

    In The Happy Cook, Daphne Oz makes cooking fun and relaxing, and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook.Here are recipes for the whole day and the whole week, from Saturday dinner parties to quick-and-easy weeknight leftovers. With The Happy Cook, eating well is a breeze with delights such as:Breakfast—Crispy-Crunchy Honey-Thyme Granola, Chocolate Almond Breakfast Bars, and Coconut-Mango PancakesLunch—Kale and Plum Salad with Miso Vinaigrette, Warm Spring Pea Soup, Seared Garlic-Lime Shrimp Banh Mi and Philly Cheesesteak QuesadillasDinner—Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot-Rosemary Glazed Lamb ChopsDessert—"Outlaw" Carrot Cake with Brown Sugar Buttercream, Better Brownies, Sour Apple Juice Pops, and Nutty Banana "Ice Cream"The Happy Cook is all about real-life application—and real-life success. Celebrate every occasion and every meal with mouthwatering, vibrant, easy food. It's not about perfection, as Daphne makes clear. It’s about the confidence to get into the kitchen, have fun, and become a happy cook!

    I invite you to follow Jessica into the vast green wilderness."—Lena DunhamWellness advocate and podcaster Jessica Murnane is the friend you never knew you had. And she's here to help you make a change you never thought was possible.In One Part Plant, Jessica has a friendly request: that you eat just one meal plant-based meal each day. There's no crazy diet plan with an anxiety-inducing list of forbidden foods. Or pages filled with unattainable goals based on an eating philosophy that leaves you feeling hungry and deprived. Instead, Jessica offers you the tools to easily and deliciously make plants the star of your plate--no matter how much junk food occupies it now.Jessica knows what it's like to have less than healthy eating habits. Just a few short years ago, her diet consisted of three major food groups: Sour Patch Kids, Diet Coke, and whatever Lean Cuisine had the most cheese. But when her endometriosis — a chronic and painful condition — left her depressed and desperate for help, she took the advice of a friend and radically overhauled her diet. Within months, her life dramatically changed — her pain started to fade and she felt like herself again. With a unique style and playful tone, Jessica shares what she’s learned on her way to healing her body through food. She keeps it simple and, most importantly, delicious — with 100 allergy-friendly recipes like Creamy Mushroom Lasagna, Easy Vegetable Curry Bowls, Triple Berry Skillet Cobbler, and Chocolate Chunk Cookies. Featuring her top ten pantry basics, practical advice, and colorful and bold photography, One Part Plant is an inspiring and educational guide to eating real and feeling your best.

    Lorraine reinvents traditional favourites (her amazing brownies) but shows us neat shortcuts to cut the fat or the sugar-without losing any of the flavour. They are goodies with goodness. Each recipe has a comparison with a standard version so you can see just how much better for you Lorraine's way is. A perfect Christmas gift for every baker in your life - or buy it for yourself to have an indulgent but healthy Christmas.

    The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel  of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique.Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking  “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review)  “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019)“[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

    Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it's in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; storecupboard staples inspire as much attention as a cut of meat and a sprig of thyme takes centre stage baked into soft teatime cakes. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavour and freedom - to eat what you love.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    The cookbook begins with 67 make-ahead shortcut mixes for everything from all-purpose cake mix to meatball mix. These can be made on a weekend-or whenever there's free time-and used to speed food preparation on busy days. The mixes are a key ingredient in one or more of the 306 recipes that follow. The kitchen-tested recipes run the gamut from breakfast dishes to after-dinner treats. They include hearty dinner entrees, like enchilada casserole, onion pot roast, and shrimp & vegetable stir-fry; international fare like green chili burritos and quick chow mein; soups and other appetizers, like New England clam chowder, and even freezer treats like fruit slush. With the Make-A-Mix method, home cooks can control the amount of sugar, salt, and preservatives in a recipe, and save money on store-bought mixes. This cookbook is the updated and expanded version of Make-A-Mix that sold over a million copies.

    Easy Soups from Scratch with Quick Breads to Match makes it simple to create delicious, nourishing soups and warm, toothsome breads for any day of the week with straight-forward, time-saving recipes. With 70 soups and breads to mix and match, soup lovers can choose from cozy classics like Farro Minestrone with Roasted Garlic Focaccia or international flavors like Barbecue Pork and Miso Ramen with Flaky Green Onion Pancakes. Readers can rely on helpful troubleshooting tricks and get-ahead tips to make these winning combinations come out perfect every time.Formats

    A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

    Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying. Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.