Each elegantly hardbound volume in the Cook's Illustrated Collector's Edition Series includes an entire year's content from the magazine for each year since 1993. We include the often surprising results of countless hours of hands-on kitchen testing along with foolproof master recipes and numerous variations. They appear alongside hundreds of step-by-step, hand-drawn illustrations of useful cooking techniques. You will also find the winners and losers in blind tastings of popular food brands and unbiased tests of kitchen equipment. Build your own essential cooking reference with one or more volumes from the Cook's Illustrated Collector's Edition Series.

    Eccentric owners, strange treasures, obscure facts—it's all here. Whip up a Triple Chocolate Scone while you read about the mechanical elephants at Waddeston Manor, savor an Apple & Cinnamon Scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall, or marvel at a Ightham Mote's Grade 1 listed dog kennel while you savor a Cheese, Spring Onion and Bacon Scone. 50 of the best scones in history and 50 of the best places to read about—you’ll never need to leave the kitchen again. Includes dual measures.

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

    And definitely the sweariest.For over three years now, Esther Walker has been entertaining foodies with her hilarious Recipe Rifle blog. Charting her progress from bad cook to, well, not-so-bad cook, she is blistering honest about what works, and what doesn’t, in the kitchen. If a recipe works for her, it will probably work for you. If it doesn’t, she will swear quite a lot.Crammed full of recipes, tips for entertaining, stories of pregnancy and tales of her husband (restaurant critic Giles Coren) coming home drunk, The Bad Cook will make you laugh out loud. It will also make you want to start cooking.

    Most men who love food have a roasting pan and a decent spice rack, but they're still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D'Agostino is here to change that with his unapologetically male-centric Eat Like a Mana choice collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It's the Esquire man's repertoire of perfect recipes, essays on how food figures into the moments that define a man's life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable, these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady, Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man is just hungry.

    'The i Diet' combines simple, fresh ingredients for an easy way to shed pounds.

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    My mother cooked from scratch and this is a collection of her recipes used for our large family. Included are some of our "tailgater" favorites along with delicious appetizers for a quick get together. Of course, no Southern cookbook is complete without homemade biscuits, gravy and cornbread recipes. There is a complete chapter dedicated to breakfast. In the South, we are famous for our delicious breakfast and this cookbook has all the recipes you will need for a southern breakfast in no time. When your garden is in full bloom, you will find tons of recipes for fresh vegetables along with main dish items and casseroles. Who doesn't love homemade breads, cobblers, doughnuts, pies and cakes? Over 100 recipes for the finest breads and desserts the South has to offer. I am sure you will find a few that you can't wait to try out on your family.

    Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

    She will empower you to challenge any negative stories or attitudes you might have towards food and transform them into a positive lifelong love affair with eating well. The exclusive 10 day plan included in this book is a version of the plan Amelia gives to her clients, which has been developed and refined over her decade of work as a nutritional therapist. It is NOT about deprivation. It is a liberating, energising plan that will equip you with the building blocks needed to develop and implement a lifetime of balanced eating that is unique to you. Leaving behind all the confusion and negativity surrounding diets and healthy eating, this book helps you find out exactly how and what it means to eat well for you, for the rest of your life.This ultimate guide includes over 50 exclusive gluten, dairy and refined sugar free recipes, complete with vegan and vegetarian alternatives. Together with a unique and exclusively curated tool - Amelia's Positive Nutrition Pyramid - which will ensure you are unequivocally nourishing yourself with all of the essential ingredients needed for a happy, healthy body and mind.Give Amelia ten days and she will change how you think about food for life.

    Her chapters include Weekdays, Party Days, School Days, Summer Days, Beach Days, Game Days, Diet Days, Cheat Days, and Delta Days. In Weekdays, she shares her recipe for The Good Chicken and her Farro and Salmon Bowls, both of which stand up against the rigorous scrutiny of her three daughters. Diet Days includes humorous, tongue-in-cheek recipes like Fat Lady Soup and the Bone Broth recipe that had her local butchers concerned. Game Days includes tailgate favorites, School Days has lunches that can withstand backpack jumbling, and Party Days shows exactly how to impress a house full of guests and avoid pre-party panic. Every page is imbued with Heiskell's bubbly personality and spirit, and the recipes are designed to be easy and fuss-free--and guaranteed to please. Come On Over! will inspire anyone looking to cook every day of the week!

    From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    Check out the culinary creativity in the Carolinas where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. Join food and drink writer Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed. In The Southern Foodie, Chamberlain explores the South’s culinary culture with favorites such as: Jalapeño-and-Cheese-Stuffed Grit Cakes from Mason’s Grill, Baton Rouge, LARoasted Heirloom Pumpkin with Mulled Sorghum Glaze from Capitol Grille, Nashville, TNCountry Ham Fritters from Proof on Main, Louisville, KYBlue Crab Cheesecake from Old Firehouse Restaurant, Hollywood, SCApricot Fried Pies from Penguin Ed’s Bar-B-Q, Fayetteville, AR  The Southern Foodie you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.

    Here is delicious food for less.So much more than cheap dinner ideas - here are meals that cost under a pound but look and taste a million dollars! Recipes for the whole family without breaking the bank.Instagram chef sensation Miguel Barclay is taking the world by storm with his delicious meals that cost less than £1 per person.'I've always loved cooking but I'm not a fan of needlessly over-complicated recipes that waste time and money.So I've created my own style of cooking: simple ingredients, straightforward recipes and mouthwatering meals, all on a budget.Now you can eat the food you love - from meatball marinara to chicken katsu curry, lamb moussaka to aubergine dal - all for under £1 per person.'Miguel's easy-to-follow, ready-in-minutes recipes are for a single serving, and can all be cooked for under £1 per person - just multiply them up for more servings. 'As you would expect from such a relaxed style of cooking, the book is laid out in a similarly laidback manner. There are no chapters or themes. Just flick through the pages and cook whichever dish you fancy. But, as a nod to my Instagram roots and to help you identify types of dish, I have labelled each recipe with hashtags, so if you want to find veggie food, just look out for the veggie hashtags.One Pound Meals are designed to use a core group of ingredients, and this is the key to eliminating waste. Just start with one recipe, and depending on what you have left over, choose your next recipe accordingly. I want you to bounce around the book on a sort of never-ending random journey as you use up those leftover ingredients. It also means you can plan a week's worth of meals in one go and shop more efficiently.'With savvy supermarket shopping swaps and time-saving tips, One Pound Meals makes cooking quicker, easier and tastier, and with less waste.One Pound Meals includes:* Lasagne * Crab mac & cheese * Chicken katsu curry * Pork chop in a mustard & leek sauce * Spaghetti carbonara * Mushroom risotto * Quiche lorraine * Aubergine dal & chapati * Scotch Egg * Ultimate £1 burger * Ham & mushroom pizza * Pancake stack