With fresh ingredients and imaginative recipes, you can create delicious meals to serve with pride to your guests. Drawn from slow cooking traditions from around the world, the recipes include Lamb Shanks in Tomato Sauce from Greece; Apricot Chicken from India; Chicken Mole from Mexico; White Truffle Risotto from Italy; Proven?ßal Chicken Stew from France; and Potato, Cheddar, and Chive Soup from the United States. In keeping with the sophistication of the food, each recipe is accompanied by wine or beer suggestions. The slow cooker can be so much more than a repository for nacho cheese dip. Paired with THE GOURMET SLOW COOKER, your everyday dining will be elevated from the mundane to the gourmet, while freeing you from hours of hard work in the kitchen.A slow cooker book for discriminating cooks, with 16 full-color recipe photographs. Includes chapter introductions to each region, focusing on the slow-cooking traditions and techniques from that country, and local wine or beer suggestions for all 60 recipes.According to a study by the Betty Crocker Kitchens, 80 percent of U.S. households have a slow cooker. Reviews‚ÄúGo ahead and sneer. I love my slow cooker. . . . Even food snobs like me are realizing their potential, albeit a little later than the more than perhaps 100 million Americans who already own one.‚Äù‚ÄîMark Bittman, New York Times

    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!

    No longer! Cupcakes are now the treat of the times, at once simple and chic. 500 Cupcakes is just that: a storehouse of recipes, written in clear instructions and appealingly packaged in bright, modern colors. 500 Cupcakes from front to back provides what bakers of all levels need to produce tempting creations. The introduction provides a comprehensive look at equipment and ingredients, plus a description of the cupcake-making process, from getting started to storing and transporting the yummy results The collection of recipes span from classic flavors and shapes to new favorites for every style and taste?including recipes for alternate diets. Each recipe is written in clear language (great for the novice baker), and every one features three variations on the basic recipe (great for the experienced baker seeking new flavors).

    The recipes are divided into seven chapters that are arranged by topics such as Grilled Cheese on the Go, Ethnic-Inspired, Meat and Cheese, and Veggie and Cheese among others. Grilled Cheese, Please features full-color photography, along with sections highlighting the best cooking techniques, melting cheeses, and other "best" grilled cheese insights, as well as a list of restaurants, stands, and mobile trucks across the country where grilled cheese is the focus, not the side dish.Perfectly timed to coincide with National Grilled Cheese Month, Grilled Cheese, Please encourages melted cheese enthusiasts to expand their grilled cheese horizons by enjoying these riffs on the original and in the process become seduced all over again by the velvety goodness found within.

    It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

    From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.

    Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

    Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    --Publishers Weekly, starred reviewOnly have room for one go-to book for Indian home cooking on your shelf? This is it. --BooklistIndian for Everyone is the third book by Anupy Singla, by far her most stunning and comprehensive offering yet. Singla is America's favorite authority on Indian home cooking, and her expertise with delicious, healthful recipes has endeared her to fans everywhere. This new book opens up the true simplicity and flavor of Indian food for anyone, regardless of dietary restrictions or familiarity.Singla's recipes feature popular favorites, regional specialties, and--unlike any other Indian cookbook--alternative preparation styles for every recipe. Included are quick-and-easy adaptations for making a meal vegetarian, vegan, or gluten-free, or even in the slow cooker. Beginners appreciate the book's step-by-step instructions, while veteran home cooks now have a reference point for family favorites, including little-known instructions and standard cook times.With deeply personal, detailed stories behind these recipes, readers see how healthy cooking connected Singla's family through many generations and disparate cultural heritages. More than the next great Indian cookbook, this is the next great American cookbook -- sure to become a staple of every family's collection.

    An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories.Sharing more than one hundred simple culinary recipes drawn from Katie’s travels, dinner party cooking and foodie haunts, What Katie Ate emphasizes seasonal ingredients and irresistible flavors. Featured dishes range from Wild Mushrooms on Toast with Parmesan and Herbs to Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing and Cider Cream Gravy. What’s for dessert? Temptations include Coffee Hazelnut Frangelico Cake and Honey Baked Peaches with Vanilla Bean Créme Fraiche.Perfect for entertaining, this gorgeous cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. Bringing together easy-to-cook recipes (using standard American measurements) with gorgeous world-class food photography, What Katie Ate will indulge all of your senses.

    Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat. With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat--such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake--for any occasion. Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevate this book into something truly special.

    . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I'm here to tell you: It doesn't have to be that way."--from the IntroductionAussie Curtis Stone, host of TLC's Take Home Chef, is best known for his laid-back approach to cooking. Though he's worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he's shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.In Relaxed Cooking with Curtis Stone, you'll find everything from "First Thing in the Morning" bites and "Brunches to Blow Their Minds" to "Weekend Lunches" and "Something to Eat on the Sofa." With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what's in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.Recipes include:- Caramelized Nectarines with Yogurt and Honey- Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs- Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak- Pan-Fried Calamari with Roasted Asparagus Salad- Homemade Salted Caramel Popcorn- Baby Baked Potatoes with Sour Cream and Chives- Sticky Chicken Drumsticks- Red Curry with Lobster and Pineapple- Veal Cutlet Coated in an Aged Jack Cheese Crust- Slowly Cooked Brisket with a BBQ Bourbon Sauce- Creamy Mascarpone and Parsley Polenta- Brownie CupcakesThese delicious recipes and Curtis's infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.

     Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.  Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.  Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.Winner – 2011 James Beard Cookbook Award – Single Subject Category