In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.

    Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:How do I cook quinoa?What are the different kinds of tofu, and how do I know which to buy?How should I stock a great natural foods pantry?What are good alternatives to wheat pasta?What does “organic” mean?A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.

    You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Slender Slow Cooker CookbookLow Calorie Recipes for Slow Cooking under 200, 300 and 400 calories.This book is for you if: You're looking for easy low calorie slow cooker recipes, which keep an eye on your calorie intake.You're looking for a slow cooker cookbook thats full of flavour.You don’t want to spend all your time in the kitchen.  The slow cooker recipes are easy to put together in the morning, leaving you free to come home to a delicious meal in the evening.Including the following low calorie slow cooker recipes, and many many more: Pork Chops with Apricot.Potato & Sweetcorn Casserole.Lamb Korma.Lamb with Pears and Potatoes.Sausage Casserole.Slow Cooker Beef.Vegetable Goulash.Vegetable Stew & Dumplings.Lancashire Hotpot.Happy Slow Cooking!

    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.

    The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's simplicity to her late brother, Gilbert, the restaurant's legendary cofounder and first chef. Today, Chef Eric Ripert carries on Gilbert's simplistic tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

    Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home. Shadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family’s heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks. The Enchantingly Easy Persian Cookbook brings the savory comforts and mystical essence of Persian home cooking to your dining table. The step-by-step instructions in this Persian cookbook make it easier than ever to create classic Persian mainstays in your own home. In this uniquely simple Persian cookbook, you’ll find: 100 recipes specifically designed to make Persian cooking fun and stress-free for beginners A handy how-to guide for preparing basic Persian ingredients—such as de-seeding pomegranates, making saffron-water, drying limes, and storing fresh herbs Practical grocery shopping recommendations for Persian pantry staples like cardamom and sumac, plus useful photos for identifying unique ingredients such as ghee and clotted cream Helpful labels that indicate each recipe’s level of difficulty, plus “worth the wait” labels for dishes that require more time Tried-and-true tips and tricks to make Persian cooking easier and more successful Memory sidebars that accompany especially treasured recipes, describing Shadi’s most cherished recollection connected to that dish With the ease and simplicity of The Enchantingly Easy Persian Cookbook you’ll have more fun (and less stress) as you find the magic in new Persian fare, and rediscover the enchantment of recipes you already love.

    Chicken is a versatile ingredient that’s well suited for any kind of meal, so whether you’re planning a school-day lunch, Saturday night get-together or a special Sunday dinner, you’ll find a recipe here that will fit your time schedule and budget. This cookbook covers a wide diversity of chicken recipes, from boneless chicken to bone-in, including quick recipes for the skillet, baked chicken, salads, chicken on the grill, soups and slow cooker recipes.Prep time can turn off even the most enthusiastic cook. That’s why these recipes are so popular. They don’t have dozens of ingredients or contain complicated preparations, so you’ll have your meal ready to cook in just minutes. Get in and out of the kitchen fast with 101 Easy Chicken Recipes!

    Pad thai without fish sauce? Curry without ghee? In East Meets Vegan, Sasha proves that Asian cooking can be plant-based—as well as easy, affordable, and delicious! Here are:Veganized favorites: Spring rolls, red bean pancakes, shiitake ramen, mango lassisCan’t-believe-it’s-vegan twists: Tandoori cauliflower “wings,” pineapple fried rice, jackfruit biryani, “butter chicken,” a sushi feast to feed a crowdMix-and-match pairings: Combine leftovers for your own take on Asian fusion.Bursting with more than 100 sumptuous photographs, this is your passport to a culinary adventure—from the comfort of your kitchen.

    1 bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. Recipes include: Whipped ricotta toasts Savoury pork & fennel baklava Tamarind sticky ribs Grilled corn in harissa mayo Roasted cod loins with wild thyme Spiced rhubarb cake with cinnamon cream White chocolate, cardamom & macadamia squares

    Poole's is her master class in making the best foundational recipes and then turning these into exceptional sides, mains, and desserts--all inspired by the food at her James Beard award-winning restaurant, Poole's Downtown Diner. The ingredient-driven recipes range from beloved Southern favorites like Pimento Cheese, Buttermilk Fried Chicken with Hot Honey, and Dark Chocolate Pecan Pie to modern updates like Turnip Green Fritters with Whipped Tahini, the one-dish Pork Cassoulet with Pit Peas and Collards, and Zucchini Doughnuts with Marscapone.From the Hardcover edition.

    The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

    And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Crème with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.