It requires nurturing and care. In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make—and enjoy—breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book and offers five new recipes.This is 2010. I have just purchased a new copy of this book, which I first owned back in 1970 or 1971. I love them and use them until they fall apart. I believe they are a GREAT introduction to breakmaking for a new baker, and an excellent wedding gift.

    • Create a cupcake race car, a cupcake robot, or ravishing ring bling cupcakes for a birthday party. • Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. • Captivate Mom with a bouquet of long-stemmed mum cupcakes.• Build sand castle cupcakes with the kids. All you need are candies from the corner store, cake mix, and canned frosting. So what is new, Cupcake? • Lots of "EZ" projects that use just a few ingredients--perfect for kids and parties.• More pictures, brighter colors, bolder designs. • More faux-food creations--so real you won't believe they're cupcakes! • More comical critters and the cutest pets ever! • More irresistible party centerpieces to celebrate hobbies, from golf to knitting. • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice!

    Now this Julia Child of the Net generation and host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star ’tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family’s kitchen, where meals became moments. In Cookin’ for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion. • Back-of-the-Fridge Bachelor Brunches: Sometimes what lurks in the back of our fridge isn’t that inspiring, unless it’s been there long enough to strike up a conversation. No groceries, no problem! With just a few leftovers, whip up a scrumptious Sartu di Patate, or a Pasta Frittata that tastes like you’d planned it for days. • (Dysfunctional) Family Pizza Night: Bring your family and thighs closer together with the Giosia familia recipe for Rustica Pan Pizza, Puttanesca Panzerotti, and Traditional Italian Frittelle smothered in a creamy chocolate-nougat fondue. • Makeover Meals: We all get stuck in a rut sometimes, whether it’s the same boring dish, hairstyle, or boyfriend. It’s time for an upgrade! Turn ordinary dishes on their head with inspired crispy Tuna Sliders, smoky Chicken Risotto, and juicy Meatloaf Kebabs. • Plus Nadia’s creative menus for Hi-Speed Suppers, Girl’s Night In, Veg-Head Specials, Student Shkoff-fest, and a special chapter devoted to everyone’s favorite food group: Bacon!  I know—we had you at “Bacon.” But there’s more! Loaded with gorgeous photos, more than fifty original recipes, sanity-saving “Nadvice,” a Bitchin’ Party Guide, and a hunky team of food correspondents—Panos, the Spice Agent, and Hans—Cookin’ for Trouble will take your meals from square to sassy faster than you can say “Tsaketa.”* *and for newbies, there’s an Italian Slang Dictionary!From the Trade Paperback edition.

    That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:Miso-Ginger Chicken SaladRigatoni Carbonara with RicottaVietnamese Meatball Lettuce WrapsPeanut-Sesame NoodlesWhite Balsamic Chicken with TarragonSeared Strip Steak with Almond-Rosemary Salsa VerdeChocolate-Tahini PuddingTuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Great food in quick time, every night of the week.

    In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut remoulade and easy Macarons. He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers.With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.

    But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

    You simply prep the ingredients then pop them in the oven to roast while you get on with your life. From quick after-work suppers and light veggie meals to more substantial feasts to feed friends, these recipes are packed with full-on flavor.Diana includes recipes such as Spatchcock Chicken with Chilie, Garlic and Oregano Aioli, Cod with Chorizo, Tomatoes, Olives and Saffron and Sherry-roast Jerusalem Artichokes, Chestnuts and Mushrooms, proving that impressive meals are achievable in every home - no matter how limited your time, resources or energy.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook! Inside you'll find wonderful recipes for:* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more!The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love.

    Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!

    We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

    Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds.   With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.

    All the ingredients that make THE FRUGAL GOURMET one of the most popular cooking shows on television are in this bestselling cookbook, including: a complete range of cooking techniques, advice on kitchen equipment, special hints and tips, exciting ideas for vegetarian meals, PLUS more than 100 illustrations of recipes and techniques.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain.If you're a fan of celebrity cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.