If your kitchen had just one pan, one single tool to accomplish any cooking concoction of which you dare to dream, it should be a pretty awesome one, right? The chosen one, the golden child, the king of the ring, the one true pan to rule them all! It should be a cast iron skillet!Cast iron cookware is a proven hero, never goes out of style, and cannot be destroyed despite how you feel about yourself as a home cook. Here Howie Southworth and Greg Matza—best friends and adventurous home cooks—share 100 recipes for cooking in a skillet on the stovetop or outdoors on a grill or campfire. Here you’ll find easy-to-follow recipes for:Spinach and Cheddar FrittataCajun Biscuits and GravyHeavy Metal PizzaCreole JambalayaBacon Fried SteakBlackened CatfishCrispy Mac and CheesePeach CobblerCampfire TaquitosAnd more!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    When you're married to Noma's Rene Redzepi you never know who might drop by for dinner...So Nadine Redzepi has developed a stripped-down repertoire of starters, mains, and desserts that can always accommodate a few more at the table, presenting them in a stylish yet relaxed way that makes guests feel like family--and makes family feel special every single day. Gone are the days when the cook is expected to labor alone in the kitchen while family or guests wait for their meal. In the Redzepi home everyone gravitates toward the kitchen to socialize, help, or graze on tasty bites while dinner is prepared, and Nadine wouldn't have it any other way.Her culinary mantra - pair the very best ingredients with restaurant-inflected techniques that make the most of out their inherent flavors -- puts deliciousness at home well within reach for cooks of all levels. In Nadine's confident hands, weeknight mainstays like tomato bruschetta, pan-seared pork chops, slow-roasted salmon, or dark, fudgy brownies feel new again. Each recipe is studded with tips to help cooks build confidence and expertise as they cook, as well as restaurant-ready techniques that contribute precision, flavor, and plate appeal to even down-to-earth preparations. With a newfound mastery of essential building blocks like homemade mayonnaise and beurre blanc, a flavorful tomato sauce, or a genius do-it-all cake batter that can be reinvented in a myriad of ways, creating showstoppers like White Asparagus with Truffle Sauce; Rotini with Spicy Chicken Liver Sauce; or a decadent Giant Macaron Cake - just as Nadine does on a daily basis--soon becomes second nature.Downtime is a celebration of the joys of cooking well -and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process.

    There, the combination of down-home comfort, fresh-from-the-farm ingredients, and dedicated preparation hooked her for life. Now the award-winning cookbook author and restaurateur serves up nearly two hundred contemporary interpretations of classic dishes—Shrimp Jambalaya, Slow-Roasted Pulled Pork Butt, Cheesy Grits Casserole; refreshing drinks, including Mint Juleps and Sweet Tea; and such satisfying breakfasts as Country Ham and Hominy Hash. And a table wouldn’t be Southern without the sides—Skillet-Fried Corn, Creamy Potato Salad, and Arugula Pesto Snap Beans. Be sure, too, to save room for Molasses-Bourbon Pecan Pie and Freestyle Lemon Blackberry Tart.From revealing the secret to fluffy buttermilk biscuits to giving us ideas for swapping out ingredients to accommodate any season, from providing tips for frying up chicken like a true Southerner to detailing barbecue fundamentals that put you on par with any pitmaster, Foster’s helpful sidebars ensure that your dishes will turn out perfect every time. You’ll also get expert tips on the essential equipment (cast-iron skillets, griddles, casserole dishes) and the ingredients no Southern pantry should be without (from stone-ground grits to Carolina Gold rice). As a bonus, Foster offers her “Sidetracked” feature, profiles of tried-and-true roadtrip destinations throughout the South where you can find the best fried catfish, barbecued brisket, big breakfast plates, and more. And finally, Foster’s lessons in pickling and canning guarantee that you can enjoy your favorite flavors all year round.With its handy list of resources and Southern pantry essentials, and entertaining stories, Sara Foster’s Southern Kitchen is an all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, traditional tastes meet modern methods, and fantastic flavors make every bite a succulent mouthful of Southern comfort.

    Although they work on opposite sides of the law; their lives are perfect. Until a case which involves Patricia leads her down a road that she thought she would never see again..in the mind of a Gemini.

    With heartbreak and rejection being too heavy of a cocktail to continuously digest, she turns to drug use in order to dull her reality. Unfortunately, her spiral leads to homelessness and a need for rescue. Desperate for cash, she finesses her way into an underground casino. Taken in by the action, it’s clear this is a place she doesn’t belong. However, a meeting with a powerful man causes her to lose her potential marks and gain a path to healing that just may let her heart tag along. Smoke is suave and charismatic, and he knows his business. As the owner of an underground casino, his eyes and ears are always open. Dollars don’t get played or paid without him knowing about it. Faces become familiar after first glance. When a woman, less made up and more run down, enters his establishment, Smoke instantly recognizes her as out of place. Yet, there’s something about her that draws him in. He wants to care for her... help her reclaim her light. If only the task was that simple. Will Smoke and Mira find themselves in the mirrors of each other? Or will the truth of circumstances fade the promises of the future?

    Along with the most frequently asked questions being answered, you'll also get recipes and a 7 day meal plan to start you off right and losing inches your first week.

     Richly plotted, Harrington’s novel is alive with a large cast of memorable characters and real, powerful issues, including destroyed careers, political upheaval, racial clashes, and a major scandal. At the centre we have a Lieutenant of Detectives with the job of bringing a murderer to justice, but he's torn between duty and his hatred of capital punishment. We follow the lives of those centrally and pivotally concerned in the case—the murderer and the murderer’s wife, lawyers and journalists, gubernatorial candidates and prostitutes—through the events leading up to the trial, the trial itself, and its grim aftermath. Praise for Trial: ‘Mr. Harrington blends all his disparate themes skilfully, holding the reader’s attention riveted and constructing his story tightly.’ — Publishers’ Weekly. William Harrington (1931-2000) was born in Ohio and studied law at Ohio State University. An attorney for nearly 20 years, he became a full-time writer in 1980. Harrington published almost thirty novels during his career, including The English Lady (1982) and a series of six novels featuring fictional TV detective Columbo.

     “(Hynd is)…a few notches above the Ludlums and Clancys of the world." - Booklist. 'Eisenhower’s Spy' is Noel Hynd’s tough hard-hitting sequel to 'Truman’s Spy'. It is a major new work of action and espionage from the author of 'Flowers From Berlin' and 'Return to Berlin.' It is the summer of 1958. President Dwight D. Eisenhower personally enlists F.B.I. Special Agent Thomas Buchanan (the central character of Hynd’s 'Truman’s Spy') for a top secret assignment independent of the FBI and CIA. The President asks Buchanan to oversee the investigation of a perplexing murder in broad daylight in Manhattan. The best detectives in New York City cannot pull the case together. Or maybe they don’t want to. Was the homicide a random slaying, a gangland ‘hit,’ a drug deal gone wrong or a political assassination? And the further question: why is this homicide, which might otherwise be a state or city investigation, the focus of such close White House attention? Within days of starting his investigation, Buchanan finds himself, his life, his career and the woman he loves in jeopardy. He navigates a lethal web of Russian spies, local hoodlums, political provocateurs from the left and the right, the CIA, rival agents in the FBI, surly New York cops and Caribbean revolutionaries. The case is a nightmare, as are its ramifications. Equally perilous are the gritty gang-controlled urban streets where Buchanan must go to seek answers. Buchanan soon finds himself working with an unpredictable New York City police lieutenant named Paul Maguire. A beautiful but suspicious young woman named Laura Brookfield filters in and out of the case. Day to day, Laura either aids them or sabotages them. And yet, she may be the key to Buchanan's investigation. The story twists and turns from New York to Washington to Havana and back again. The case comes in and out of focus like a mirage on a broiling summer afternoon. Buchanan moves from the drug dens of upper Manhattan to the mob nightclubs of midtown to the edgy coffee houses of Greenwich Village. He visits the hot jazz joints of the West Fifties and the corrupt police precincts of the pre-Serpico era. Questions are many. Answers are few. Buchanan must make his own good luck. Meanwhile, the President is waiting for a report. To some, America of the 1950’s was a bright, optimistic and prosperous place. But in 'Eisenhower’s Spy' a deeper reality smolders beneath the surface. The decade had begun with two wars: a bloody conflict in Korea that stalemated in 1953 and a global cold war that would intensify through the decade. Berlin, Budapest and Taiwan were flashpoints of conflict and potential sparks for another world war. Americans passed the decade in fear of Soviet subversion from within or a sudden Soviet nuclear attack from afar. Worse, revolutionary ferment was as close as ninety miles south of Florida as Fidel Castro’s revolutionary army crept increasingly closer to mobbed-up Havana. 'Eisenhower’s Spy' is a spy story that buzzes with the energy of numerous intrigues, love affairs, memorable characters, remorseless criminality and quirks of fate set across a dark set of years in the middle of the Twentieth Century. 'Eisenhower’s Spy' will underscore the critics’ lofty assessment of Noel Hynd’s unique way with a tough hard-hitting spy novel: a full cast of memorable people, romance, uncompromising historical accuracy and heart pounding suspense. The millions of readers of Noel Hynd’s previous novels will not be disappointed.

    A pair of unlikely investigators walk a dangerous path into the past, uncovering secrets best left alone in this dark, fantasy thriller.The fate of empire is to crumble from within.A heinous murder in a small village reveals a terrible truth. Sorcery, once thought dead in Enhover, is not. Evidence of an occult ritual and human sacrifice proves that dark power has been called upon again. Twisting threads of clues lead across the known world to the end of a vast empire, and then, the trail returns home.Duke Oliver Wellesley, son of the king, cartographer, and adventurer, has better things to do than investigate a murder in a sleepy fishing hamlet. For Crown and Company, though, he goes where he’s told. As the investigation leads to deeper and darker places, he’ll be forced to confront the horrific spectres rising from the shadows of his past. When faced with the truth, will he sacrifice what is necessary to survive?Samantha serves a Church that claims to no longer need her skills. She’s apprenticed to a priest-assassin that no one knows. Driven by a mad prophecy, her mentor has prepared her for a battle with ultimate darkness, except, sorcery is dead. When all is at stake, can she call upon an arcane craft the rest of the world has forgotten?The fate of empire is to crumble from within. Do not ask when, ask who.

    But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning -- the Spanish conquest -- when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly d class . Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.

    What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought.From the Hardcover edition.

    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.

    If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!     In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.   Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to. Starring Elizabeth Taylor's Chicken with Avocado and MushroomsFarrah Fawcett's Sausage and PeppersLiberace's Sticky Buns Bette Davis's Red Flannel Hash Bea Arthur's Good Morning Mushroom Tomato Toast Dudley Moore's Crème BrûléeGypsy Rose Lee's Portuguese Fish ChowderJohn Ritter's Famous Fudge Andy Warhol's Ghoulish Goulash Vincent Price's Pepper SteakJohnny Cash's Old Iron Pot Family-Style Chili Vivian Vance's Chicken Kiev Sebastian Cabot's Avocado Surprise Lawrence Welk's Vegetable Croquettes Ann Miller's Cheese SouffléJerry Orbach's TrifleTotie Fields's Fruit MellowIrene Ryan's Tipsy Basingstoke Klaus Nomi's Key Lime TartRichard Deacon's Bitter and BoozeSonny Bono's Spaghetti with Fresh Tomato Sauce And many others from breakfast to dessert.

    Andrew Whitley, organic baker and founder of 'The Village Bakery', reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home.

    With this, the twelfth in the River Cottage Handbook series, the inimitable John Wright shows exactly how easy it is to get started. You don't need lots of space to make alcohol at home, and if you follow the simple instructions, you won't be faced with exploding bottles. But don't forget, it's all about experimentation and finding out what works for you.Booze is divided by alcohol type, from beer, cider, and wine to herbal spirits and fruit liqueurs. Each section starts with an introduction to the basic techniques, methods, and other useful information, before giving recipes for delicious beverages like rhubarb wine, sparkling elderflower wine, mead, cherry plum wine, orange beer, lager, real ginger beer, sweet cider, zubrovka vodka, amber spirits, rose infusions, blackberry whiskey, pomegranate rum, chestnut liqueur, mulled cider, and there's even a hangover cure thrown in for good measure.With an introduction from Hugh Fearnley-Whittingstall and full-color photographs as well as illustrations, Booze is a home-brewer's book with a kick.