Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    Cooking TV shows usher viewers into restaurant kitchens and freezers, while smart phones allow diners to analyze wine list prices before placing an order. The author, who developed and sells restaurant management software attributes restaurant success and longevity to managing four factors: ingredients, beverages, space, and an "X factor" unique to each entity. Two chapters detail the real-life "Underground Culinary Tour," an exclusive New York City tasting tour, overseen by Mogavero, for a select group of restaurant executives. Other chapters explore how detailed income and expense data can minimize waste, manage inventory, help with training personnel, and uncover theft.

    Gluten-free foods are hard to find, do not always taste very good and many people who have to avoid gluten feel overwhelmed and depressed by the fact that they have to follow this diet. Vegan Gluten-free Family Cookbook contains over 80 vegan gluten-free salad, soup, main dish and breakfast recipes, simple and easy to follow. They are guaranteed to provide maximum energy and keep you strong, active, and naturally healthy. Table of Contents: Vegan Gluten-free Salads and Appetizers Apple, Walnut and Radicchio Salad Apple, Celery and Walnut Salad Spinach Stem Salad Fresh Greens Salad Beet and Bean Sprout Salad Warm Quinoa Salad Quinoa and Black Bean Salad Roasted Vegetables Quinoa Salad Quinoa with Oven Roasted Tomatoes and Pesto Cucumber Quinoa Salad Fresh Vegetables Quinoa Salad Warm Mushroom Quinoa Salad Quinoa Tabbouleh Quinoa and Asparagus Salad Warm Cauliflower and Quinoa Salad Quinoa, Zucchini and Carrots Salad Spicy Buckwheat Vegetable Salad Mediterranean Buckwheat Salad Buckwheat Salad with Asparagus and Roasted Peppers Roasted Broccoli Buckwheat Salad Baby Spinach Salad Greek Chick Pea Salad Bulgarian Green Salad Cabbage Salad Red Cabbage Salad Okra Salad Cucumber Salad Beetroot Salad Simple Broccoli Salad Carrot Salad Roasted Eggplants and Peppers Salad Green Bean Salad Haricot Bean Salad Roasted Peppers with Garlic and Parsley Vegan Gluten-free Soups Beetroot and Carrot Soup Minted Pea Soup White Beans Soup Brown Lentil Soup Moroccan Lentil Soup Lentil Cabbage Soup Pumpkin and Bell Pepper Soup Spicy Carrot Soup Mushroom Soup Tomato and Quinoa Soup Spinach, Leek and Quinoa Soup Vegetable Quinoa Soup Spinach and Mushrooms Soup Broccoli and Potato Soup Creamy Potato Soup Leek, Rice and Potato Soup Shredded Cabbage Soup Mediterranean Chickpea Soup Carrot and Chickpea Soup Roasted Red Peppers Soup Spring Nettle Soup Gazpacho Avocado Gazpacho Vegan Gluten-free Main Dishes Spinach and Lentil Quinoa Stew Eggplant Stew Eggplant and Chick Pea Stew Green Pea Stew Green Pea and Mushroom Stew Leek Stew Potato and Leek Stew Zucchinis and Rice Stew Spinach with Rice Vegetable Stew Baked Haricot Beans Rice Stuffed Bell Peppers Stuffed Red Bell Peppers with Haricot Beans Stuffed Grapevine Leaves Green Beans and Potato Stew Cabbage and Rice Stew Rice with Leeks and Olives Rice and Tomatoes Roasted Cauliflower Stuffed Cabbage Leaves Potato and Zucchini Bake New Potatoes with Herbs Okra and Tomatoes Casserole Roasted Brussels Sprouts Roasted Butternut Squash Roasted Artichoke Hearts Beet Fries Grilled Vegetable Skewers Vegan Gluten-free Breakfasts and Desserts Quinoa Banana Pudding Raisin Quinoa Breakfast Berry Quinoa Breakfast Baked Apples Pumpkin Baked with Dry Fruit

    Conceived and written to reflect the reality of today s hectic schedules and the need to gather around the dinner table Come Home to Supper offers more than 200 deeply satisfying dishes that are budget-minded, kid-friendly, and quick. These are the everyday meals that Christy Jordan most loves to cook, and her family most loves to eat, and she serves them up with generous helpings of her folksy wisdom, gratitude, and lively stories.Many of the recipes make ingenious use of the slow cooker or a single pot or skillet; require easily found supermarket ingredients; and are packed with time-saving tips and shortcuts. And the menu, well, it's all good, including: Crispy Breaded Pork Chops with Milk Gravy, Beef and Broccoli, Spicy Fried Chicken, Craving Beans, Summer Corn Salad, Slow Cooker Baked Apples, Ice Cream Rolls, and Cinnamon Pudding Cobbler. Or to put it like Christy Jordan, food to make your family smile louder.

    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

     An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Savory Breakfast Rolls, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.

    From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.

    Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies.Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers).Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors.TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded "spicy Joanna Gaines." Her personality and talent were showcased on Top Chef, leading her to win the title of Fan Favorite in addition to winning the season overall—only the second time in 16 seasons when that's happened.Perfect for:• Fans of TOP CHEF and Kelsey Barnard Clark• Southerners and fans of Southern cooking• Home cooks who like to host and entertain• Home cooks with young families

    We all strive for a nightly dinner that is both a happy occasion and nutritionally fulfilling, but so often we feel we fall short. Busy family schedules, long work days, and the stress of meal planning leave us feeling overwhelmed and stuck in a mealtime rut. In"Feeding a Family," nutritionist and mom Sarah Waldman gives you the tools to reclaim dinner! Through forty complete menus organized by season, you'll discover healthy meals that are simple enough that they can be prepared on a busy weeknight. Sarah takes the guess work out of dinner by offering up the sides and desserts that perfectly pair with her entrees. Along the way, she offers tips on mealtime prep, ways to involve the kids, and ideas for turning leftovers into a different meal the next night. Gain confidence in shopping for, planning, and cooking simple, nourishing evening meals for your loved ones so that family dinners can be relaxed and fun."

    The Geeky Chef is back with even more delicious, real-life recipes from your favorite sci-fi and fantasy books, movies, TV shows, and video games. Discover the foods you've always wanted to taste from realms like The Lord of the Rings and Harry Potter to The Legend of Zelda, Firefly, Minecraft, Final Fantasy, and more. In the Geeky Chef Strikes Back, author Cassandra Reeder has imagined the delicious foods in these faraway worlds and created recipes that are sure to transport you to galaxies far, far way. So if you've found yourself craving Pumpkin Juice from Harry Potter, Lingonberry Pancakes from The Big Lebowski, Norma's Cherry Pie from Twin Peaks, Wife Soup from Firefly, or the White Dragon Noodles from Blade Runner, then look no further. With easy step-by-step instructions and fun theme photos, these creative recipes are perfect for your next big viewing party or your standing reservation for a party of one. Fantasy foods are fantasy no longer! Let your love for sci-fi or fantasy shine with The Geeky Chef series by creating food and drinks from your favorite shows, movies, and video games. Your cool, homemade, fiction-themed spread will make you the life of the party. Incredibly fun and creative, and colorfully designed, The Geeky Chef books make the perfect gift for the geek in your life who lives in a world of their own. Other titles in this series include: Geeky Bartender Drinks, Geeky Chef Cookbook, Geeky Chef Drinks, and Geeky Chef Strikes Back.

    In her anticipated first cookbook, Karlynn covers everything you need to know about being a modern-day old-fashioned baker: from setting up your kitchen and stocking your pantry, to making pie dough and releasing a Bundt cake from its pan.Once you've got the basics covered, you'll be ready to bake time-honored desserts like Saskatoon Berry Pie, Thick and Chewy Chocolate Chip Cookies, and No-Bowl Chocolate Vinegar Cake. Then, jazz things up with these recipes' modern twists: White Chocolate Saskatoon Galette, Chocolate Buttercream-Stuffed Chocolate Chip Cookies, and Root Beer Float Cupcakes. And, of course, there's the recipe that started it all: the almost-lost Prairie favorite, Flapper Pie. When Karlynn first posted this recipe on her blog, it went viral, drawing enthusiastic and sentimental responses from readers everywhere who wanted to reminisce about their childhood and family food memories.An approachable book for every skill level, Flapper Pie and a Blue Prairie Sky covers all the cherished bake goods from Karlynn and her family. Featuring more than 120 recipes from cakes to candies, doughnuts to dainties, and pies to puddings, with the same gorgeous photography that has made The Kitchen Magpie a go-to blog for passionate home bakers, this book is a delicious demonstration of the comfort and closeness that baking can bring. Flapper Pie and a Blue Prairie Sky is destined to become a classic to be shared through the generations.

    . . In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and café Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, and—of course—tarts. And pretty much since the day the café opened, patrons have been asking—sometimes begging—the proprietors for their sweet and savory recipes. Good news: the wait is over.In Once Upon a Tart, the café’s founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets (“We don’t have any,” says Frank. “That’s our biggest secret of all”) and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust (“keep the dough cold”) to making sandwiches (“condiments are key”) to how to diet (“you want half the calories, eat half the scone”). Once Upon a Tart is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Caramelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisée and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, Banana–Poppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.Says Frank, “We believe that deep down, everyone is a cook.” Adds Jerome, “And that a little butter in your life is a good thing.”

    But why stop at basil? Author Olwen Woodier explores the full potential of herbal purées, sauces, and pastes by introducing other favorite herbs, including rosemary, mint, parsley, tarragon, and cilantro, and then moves beyond herbs to incorporate greens, chiles, and nuts in dozens of recipes for fresh sauces from around the globe. An additional 67 recipes show how to incorporate pestos into every meal of the day — even dessert!