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.

    Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant     Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen. With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

    Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette.A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts—from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease.

    A delight for fans of Fluke's "New York Times"-bestselling series and for foodies everywhere, this beautifully packaged volume combines the most mouthwatering Hannah Swensen recipes along with new recipes and charming vignettes featuring favorite Lake Eden characters.

    Stay alive." --Haymitch AbernathyWhen it comes to The Hunger Games, staying alive means finding food any way possible. Katniss and Gale hunt live game, Peeta's family survives on the bread they make, and the inhabitants of the Seam work twelve-hour days for a few handfuls of grain--all while the residents of the Capitol gorge themselves on delicacies and desserts to the heart's desire.For the first time, you will be able to create delicious recipes from the humble District 12 to the extravagant Capital, including:French Bread from the Mellark Family BakeryKatniss's Favorite Lamb Stew with Dried PlumsRue's Roasted ParsnipsGale's Bone-Pickin' Big Game SoupCapitol-Grade Dark Chocolate CakeIf you're starving for more from Katniss, Peeta, and Gale, this cookbook is sure to whet your appetite!"Fans Cook Up Recipes for Food Featured in Fantasy Novels. . . This month, The Unofficial Hunger Games Cookbook was published, with 150 recipes for rustic, gamy fare." —Wall Street Journal"Hungry for the dishes served up in Suzanne Collins' Hunger Games trilogy? The Unofficial Hunger Games Cookbook: From Lamb Stew to "Groosling" —More Than 150 Recipes Inspired by The Hunger Games Trilogy is ready to rock fans' kitchens." —USA Today"The Hunger Games movie is just a few months away, and really, who isn't secretly super-excited for the teen post-apocalyptic book trilogy to make it to the big screen? Watching the trailer on repeat is pretty fun. . . but now comes an even better way to sate your appetite—literally—until the film comes out. The Unofficial Hunger Games Cookbook!" —Village Voice

    Following on from her bestselling debut book, Baking with Kim-Joy, she's turning to everyone's favourite time of year – Christmas!Sharing her simple decorating techniques and her delicious flavour combinations, Kim-Joy will delight novice and seasoned bakers with – amongst many others – her melted snowman cake pops, white chocolate igloos with marshmallow seals, penguin bao buns and incredible inspiration for designing your own magical gingerbread village.Whether you're after ideas for edible Christmas gifts or bigger bakes to feed friends and family, you'll find a treasure trove of adorable recipes here that will melt everyone's heart.Christmas 2020 is officially set to be the sweetest Christmas on record!

    From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.   Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:  • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run   With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!

    Dutch superstar and best-selling author Rens Kroes makes it easy with a combination of healthy food, sufficient exercise, and relaxation. You'll find delicious, on-the-go breakfasts that make you happy, simple salads and pasta dishes, and healthy takes on sinful sweets. A guide showing nutritional information on each food is provided, including what to eat for different beauty benefits, like shiny hair or radiant skin. Lead a happy and balanced life with Power Food!

    But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    As Paula Deen says in her foreword, Cheryl and Griff Day “bake decadent treats, but they also bake wonderful memories that stay with you forever.” To celebrate the bakery’s tenth anniversary, this duo has written a book filled with customers’ favorite recipes. It’s packed with Cheryl and Griff’s baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S’more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients, The Back in the Day Bakery Cookbook is like a down-home bake sale in a book.

    Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

    By including it, you are putting the power of the fruits and vegetables to very effective use and the benefits will be evident very soon. You can harness the great properties of fruits and vegetables for the betterment of your body. Be it weight loss, immunity boosting, faster recovery from illness, detoxification of your body, or for the glowing and radiant skin to defy aging. Juicing is just another divine gift of nature for the betterment of the human body Juicing is tasty and a speedy way to provide the body with required vitamins, minerals, and other nutrients. In our modern lifestyle, juicing is the ray of hope that even after the hectic schedules of our daily routines we can still provide our body with proper nourishment. Just one belief: Faith is the most important part of any program. It will make your will power stronger and will remove any complacency. If you have faith that some medication will cure you completely and believe the effect of that medication, it will be doubled so have faith that inclusion of juices in your daily routine is the right decision to make. It has been done by millions, and they have all equally benefitted. Make it a habit : If you want to reap the full benefits of the juices then you should make it a partner for your whole life. Make sure to have at least one fresh juice daily. Mind it! The more juices, the more benefits. Don’t hesitate to experiment: You should experiment yourself with the various recipes by including different ingredients. Believe it: these all are the products, produced by nature itself; they will not harm you. If you have any doubt about any fruit or vegetable, clear your doubts with your nutritionist or family doctor. It is equally beneficial to all of us: young, adult, or old. The earlier in your life you make it a habit, the more are the benefits you will reap in the future. Don’t take juices as medication: It is not something that will cure your ailment, so you should not give up your medication prescribed by your doctor. Juices are supplementary or precautionary measures that will keep diseases away from you by boosting your immunity and also proves to be a supplement to your medications. In this you will find interesting and healthy juicing recipes for : This kindle e book describes the benefits of fresh juices for healthy life. It may not be a complete guide book but it is a perfect juicing recipe book for beginners. Which will guide them to detoxify their body, loose weight , reverse the effect of diabetes, de stress , get radiant and glowing skin, boost their immunity and gain high energy , just by drinking fresh fruit and vegetable juices. This habit can protect them from cancer and heart deceases. The fruits and vegetable used in the recipes are easily available and very effective . Juicing recipes described in the book includes fruits such as Carrot, Celery, Pear, Beet, Apple, Orange, Blueberry, Strawberry and healthy vegetables such as Spinach, Ginger, Kale, Broccoli etc.

    government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.Download a free PDF copy at http://www.leannebrown.ca/cookbooks

    Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur's Best New Food blog of 2013—with half a million Facebook fans and counting—Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell—and most people can't afford the hype.Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks, and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.

    With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week.Each recipe in this book is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient--chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it--Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.Melissa Clark's mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.