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.

    But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /-->This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition. Praise for Canning For a New Generation: "A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor." -The New York Times

    And the book itself, rather like its controversial author, represents something new in cookery books. Ramsay has, of course, made a reputation for himself not just for his considerable abilities as a chef, but as a short tempered martinet, tearing into his luckless students with expletive-filled rage. But that spleen is crucial to the man's philosophy (born out of a desire for perfection), and it is conveyed between the delicious-looking recipes presented here (cooking, as Ramsay forcibly reminds us, can't be made up as you go along -- you've got to work, work, work). The recipes themselves look absolutely amazing, such as pan-roasted fillet of John Dory with Cromer Crab, crushed new potatoes and a basil vinaigrette (and it should be noted that Quentin Bacon's beautiful photographs are a massive asset to the book, doing full justice to the visual appeal of the food). In deserts, too, the aspirational appeal here is impressive -- perhaps most of us would not be able to turn out (without trial and error) a raspberry, lemon and basil millefeuille with milk ice cream that looks quite as breathtaking as it does here, but Ramsay's book is calculated to inspire us. Perhaps reading Chef is the perfect way to help us try to cook like Gordon Ramsay; for most of us, a spell in his restaurant kitchen would mean blood on the floor -- here we can learn from his cookery genius without having to put up with the tirades. What more could any aspiring chef want? --Barry Forshaw

    After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and moms will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.

    WITH 20 RECIPES EXCLUSIVE TO THE EBOOK EDITION.    “There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn.   The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be.  For Cooking : ·         50 essential how-to's, from preparing perfect grains to holding a chef’s knife like a pro ·         150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola,  Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox CakeFor Your Kitchen: ·         A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money ·         Solutions for common kitchen problems like limited storage space and quirky layouts ·         A 5-minute-a-day plan for a clean kitchen ·         Tips for no-pressure gatherings ·         A look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces   The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.

    Bestselling cookbook author Maria Emmerich sits at the forefront of the keto movement and has become the go-to source for high-fat, low-carb recipes that both please the palate and nourish the body. With Keto Restaurant Favorites, Maria delivers once again by putting a new and unprecedented twist on ketogenic cooking. Eating keto doesn’t mean that you have to give up the dishes you love! Instead, Maria shows you how to re-create those recipes, keto-style. Keto Restaurant Favorites answers the demand for a one-stop cookbook that allows you to easily replicate your favorite restaurant cuisine in your own kitchen. Maria’s recipes masterfully mimic the dishes you love using healthy, readily accessible ingredients. In addition to classic American fare, this book offers recipes for a variety of cuisines, including Italian, Chinese, Mexican, and Thai. Maria even includes favorites from the kids’ menu! Recipes include: Bacon cheeseburger Copycat Frosty Corn dogs Curry Pho Tom ka gai Carne asada Gnocchi Calzones Cannoli General Tso’s And many more! With nearly 170 recipes covering a broad spectrum of restaurant cuisine, Keto Restaurant Favorites is sure to please even the pickiest eaters. Say goodbye to feeling deprived! This book gives you all the tools you need to re-create your favorite dine-in and takeout offerings in a healthy and delicious ketogenic way.

    In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

    Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!"I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack Obama

    The beautifully photographed pages are filled with more than 140 delicious seasonal recipes from the most inventive home cooks in America. The Food 52 Cookbook is a feast for the senses, tantalizing with scrumptious culinary delights like Lamb Burgers with Cilantro Yogurt and Strawberries with Lavender Biscuits.

    Ranck and Phyllis Pellman Good"Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. They are miracles for potluck meals, whether in

    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.

    Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to the more technically difficult as the chapter progresses. When the cakes are cut, they will reveal intricate layers of patterns and designs, such as hearts, checkerboards, helixes, and colorful stripes, that will bring a smile to everyone who enjoys them. This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Gesine’s latest book will delight her fans. To download a list of errata for the first two printings of this title, please enter the following url into your web browser:http://www.abramsbooks.com/bakeitlike...

    How we want to eat is changing. We want to eat food that is a little lighter, healthier and easier on our pockets, without having to chop mountains of veg or slave over the stove for hours.More and more people are looking to include vegetarian recipes in their life beyond a mushroom risotto or yet another red onion and goat’s cheese tart.A Modern Way To Eat has over 200 recipes that are as simple to make as they are nourishing, satisfying and truly tasty. Based on how Anna likes to cook and eat every day, it covers everything from quick breakfasts to celebratory dinners, using different grains, nuts, seeds and seasonal vegetables whilst avoiding the usual vegetarian reliance on dairy, heavy carbs and stodge.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    That's why Well Fed: Paleo Recipes For People Who Love To Eat is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth. If you count meals and snacks, we feed ourselves about 28 times each week. All of the Well Fed recipes — made with zero grains, legumes, soy, sugar, dairy, or alcohol — were created so you can enjoy your food every time.The two essential tricks for happy, healthy eating are being prepared and avoiding boredom. Well Fed explains how to get in the habit of a Weekly Cookup so that you have ready-to-go food for snacks and meals every day. It will also show you how to make Hot Plates, a mix-and-match approach to combining basic ingredients with spices and seasonings to take your taste buds on a world tour. The recipes are as simple as possible, without compromising taste, and they've been tested extensively to minimize work and maximize flavor.With 115+ original recipes and variations, this book will help you see that paleo eating, too often defined by what you give up, is really about what you'll gain: health, vitality, a light heart, and memorable meals to be shared with the people you love.