If you think you don't have time to cook dinner tonight, think again! Inside, you'll find over 20 easy, delicious recipes that are ready in 20 minutes or less. And because they come from Betty Crocker, you can be sure they're good. So say goodbye to takeout pizza and frozen dinners—and say hello to tasty, healthy, home-cooked meals.
For more great ideas visit bettycrocker.com
Favorite creations from the best-selling cookbooks by Karen Tack and Alan Richardson
Karen Tack and Alan Richardson launched a national cupcaking craze with their beautiful, imaginative, and witty creations that are so easy anyone can make them — no baking experience or equipment required. All you need are candies from the convenience store. This sampler shows you how to make hilarious cupcakes that look just like spaghetti and meatballs, brilliant sunflower cupcakes to surprise Mom or friends, cupcake bake sale pies for a potluck, adorable sheep from pound cake, and for your little girl, stunningly fashionable high heels with graham-cracker soles.
Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.
Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.
The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.
But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.
Cooking is an art. It is a talent to make something out of nothing. Although it seems like nothing really important, cooking takes a big part of our lives. The way we cook, the way we eat are factors that influence our health. Cooking, as a process consists of techniques and ingredients. They vary from country to country, reflecting the cultural, environmental and economic trends of each nation.
As times have changed and societies developed, the ways people cooked and the ingredients they used have changed. People became more knowledgeable about the ways of preparing the food, combining the ingredients, and learned about how people from the other sides of the world cooked. The development of technology made cooking easier, in the same time introducing new ways of preparing food.
In this book, the author gives an overview of the history of cooking, shows how people used to cook and eat and provides an insight of the development of food preparation in terms of techniques and ingredients used.
In this book you will read about:
· The Englishman in the food
· Royal feasts
· The diet of yeoman and the poor people
Apart from these topics, you will read about more topics and you will find four cookery books from early ages provided in this book.
NEW YORK TIMES, WALL STREET JOURNAL & USA TODAY BESTSELLER
Recipes so easy, it’s dangerous.
With The Absolute Best Dump Cake Cookbook, you can bake an outrageously tasty dump cake with almost no effort. Just dump your ingredients in the pan and bake! Whether you’re craving big berries, chocolate delights, fall flavors, potluck favorites, or handy alternatives like healthy ingredients and gluten-free cake mixes, The Absolute Best Dump Cake Cookbook gives you everything you need to dump that cake! Last-minute party? No problem, there’s a quick and easy dump cake recipe for every occasion.
· 56 irresistible dump cake recipes, including Chocolate-Cherry Cola, Blueberry-Cream Cheese, and Blackberry-Merlot
· 8 homemade cake mix recipes, so you can bake from scratch
· Creative flourishes to make your dump cakes extra-special
· Healthy options like whole-grain and gluten-free substitutes
· 10 tips to make any dump cake a wild success
Create delicious professional gourmet meals in a flash…
- Cut your cooking time in half and create great meals like you see on T.V.!
- Create delicious meals in 30 minutes or less
- 101 dinner meals for you to choose from, so you’ll never say things like, “Pork and beans for dinner, again?!?”
- Recipes you’ll literally sink your teeth into and never get tired of...
- 100% healthy and Low-Carb Recipes also available.
- Preparation and cook time included with all recipes within the book!
- Learn how to cook gourmet style: Chinese, Italian, Greek, Indian…and more!
- From enchiladas to ground beef stroganoff…this books got it all!
As you can see this really is the ultimate recipe book. Even if you're already a professional chef you'll benefit immensely from “101 Recipes in a Flash” because you'll discover how quick and easy is it to make a delicious meal in half the time!
Coconut Oil for Beginners - Your Coconut Oil Miracle Guide: Health Cures, Beauty, Weight Loss, and Delicious Recipes
WALL STREET JOURNAL BESTSELLER
For centuries, cultures around the world have used coconut oil for its many nutritional and health benefits. Now, coconut oil is finally gaining widespread recognition for its proven ability to help with weight loss and improve hair and skin health. Coconut Oil for Beginners will introduce you to using coconut oil as a miracle cure for the body, and as an amazing addition to your kitchen! This rich, flavorful oil is a healthy alternative to bad saturated fats, and can help you lose weight.
COCONUT OIL FOR BEGINNERS is a comprehensive how-to guide on using coconut oil in every area of your life, from your beauty routine to your cooking.
• Learn how to use coconut oil to boost immunity and fight the onset of diseases such as Alzheimer's and heart disease.
• Cook dozens of delicious recipes that replace bad saturated fats with this flavorful, nutritious alternative.
• Discover scientific research on the anti-aging and stress relief properties of coconut oil.
• Create glowing, soft hair and skin with easy DIY coconut oil beauty applications.
• Use coconut oil to lose weight, increase your metabolism, and improve your thyroid function.
Millions of people have Diabetes and have to maintain a special Diet. But this doesn't mean you can't enjoy the things you like, you just have to make them a little differently.
Over 500 Tasty Diabetic Recipes, sure to please your tastebuds and satisfy your diet restrictions!
Barbara Damrosch and Eliot Coleman are America’s foremost organic gardeners—and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow.
The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.
And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs.
Eating doesn’t get any more local than your own backyard.
These satisfying suppers are perfect for your busy schedule. Just toss in the ingredients and let your slow cooker do all the work.
Create your new favorite main dishes, sides, and appetizers that are sure to soothe your family with the simple joys of comfort food.
Vegan Planet, Revised Edition: 425 Irresistible Recipes With Fantastic Flavors from Home and Around the World
One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there’s a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson’s extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, there’s the spirit of adventure and of culinary creativity that has cemented Robertson’s reputation at the top of the vegan pantheon.
Turn your kitchen into a secret weapon for losing up to 20 pounds in 28 days through the fat-burning power of food!
Use food as medicine to cook your way healthy in this must have companion to the bestselling diet sensation, The Fast Metabolism Diet. You will find over 200 simple, effective, mouthwatering, family-pleasing recipes designed to evoke change in your body with a plan that celebrates food, thrives on variety, and has you eating five to six times a day according to a three-phase plan strategically designed to keep your metabolism burning at lightening speeds.
On phase 1 you will cook to unwind stress and support your adrenals with nourishing breakfasts like Strawberry Pancakes and French Toast with Peaches, as well as delicious entrees like the Mediterranean Turkey with Wild Rice, Halibut Stir Fry, and Brown Pasta with Meat Sauce.
On Phase 2, you’ll be cooking to unlock stored fat and feed the liver with protein-rich salads like the Grilled Turkey Bacon and Asparagus Salad, the Chicken Fajita Salad, and luxurious dinners like Lamb with Green Beans , Filet Mignon and Cabbage, and Rosemary Pork Tenderloin with Mustard Greens.
Then on Phase 3, it is time to use your kitchen to unleash the burn and ignite the Fast Metabolism hormones with high healthy fat meals like the Sprouted Grain Breakfast Burrito, Steak Fajita Avocado Wraps, and Fried egg with Olive Oil Spinach. You’ll prepare dairy free creamy soups and stews like Leek and Cauliflower Soup and Veggie Chili, and serve crowd-pleasing dinners like Turkey and Bell Pepper Casserole, and Cornish Game Hens with Mushroom Quinoa Stuffing
As you cycle through all three phases each week you’ll add kindling to your metabolic fire with amazing snacks like sweet potato fries, crispy kale chips, and fresh fruit salad, or mounds of veggies served with dips and dressings like the Black Bean Cilantro Dip, Mango Salsa, or creamy White Bean and Dill Hummus.
And to top it all off, for each phase you’ll be whipping up rich desserts and smoothies, like Baked Apple Crisp, Chocolate cherries, Coconut Almond Pudding, Melon-Mint Smoothie, and Blackberry Sorbet.
Plus plenty of vegetarian, vegan, and gluten-free options, such as a hearty lentil chili, savory Artichoke-Avocado Salad, silky Butternut Squash Soup, and Garden Egg White Soufflé.
Full of helpful and affordable hints for cooking on each of the three phases, a wealth of freezer-friendly recipes to cook in bulk, and dozens of slow cooker options that can be prepared in under 5 minutes, this is the ideal tool for the busy mom, the on-the-go professional, or anyone who wants to make delicious, nutritious, home-cooked food part of his or her Fast Metabolism lifestyle.
From the Hardcover edition.
Do you enjoy cooking, or experimenting with food? Do you like trying new recipes? Are you one of those who want to prepare different meals and try different food?
If you find yourself in some of these groups, then this is the book you need.
In this book you will find something different from what you are used to read in cookbooks. Here are presented recipes for cooking rare vegetables and herbs. Also, you will find suggestion of how to plant, how to grow and how to use the herbs and the vegetables.
They are very well described, in a simple language, so that anyone can understand.
Among the numerous herbs and veggies, you will find: artichokes a la lyonnaise, Turkish cabbage, cabbage a la Holland, escalloped asparagus, carrots a la flamande, carrot croquettes, string beans and apples, curried white navy beans, sweet beet pudding, kale on toast, cauliflower and tomato souffle, celery a la Versailles, and many others.
The latest recipe book from Joe Cross, star of the inspiring weight loss documentary Fat, Sick & Nearly Dead, contains 101 delicious juice recipes (with 101 pictures!) to optimize your health, help you slim down, and satisfy your taste buds. The recipes include everything from Joe’s signature Mean Green Juice to exciting new juices like the Green Honey, Mexi Cali and the Peach Chai.
Whether you're new to juicing, looking to complete a Reboot or just want to add variety to your daily juicing routine, this book is for you. The recipes are organized by color to ensure you enjoy a range of flavors and more importantly, receive a wide spectrum of nutrients. Have a health condition? Follow the key that indicates what juices are best for fighting specific conditions like diabetes, high cholesterol, osteoporosis, etc.
You’ll also find guidelines for cleaning and storing your fruits and veggies and a substitution chart if you want to swap fruit and veggies you don’t like or are hard to find in your area. Try a new juice every day!
If you want to know how to build muscle and burn fat by eating healthy, delicious meals that are easy to cook and easy on your wallet, then you want to read this book.
Let me ask you a few questions:
Do you lack confidence in the kitchen and think that you just can't cook great food?
Are you not sure of how to prepare food that is not only delicious and healthy but also effective in helping you build muscle and lose fat?
Are you afraid that cooking nutritious, restaurant-quality meals is too time-consuming and expensive?
Do you think that eating healthy means having to force down the same boring, bland food every day?
If you answered "yes" to any of those questions, don't worry--you're not alone. And this book is the answer: With it, you can cook fast, healthy, and tasty meals every day (and on a reasonable budget) that will help you build muscle or lose weight, regardless of your current skills.
The Shredded Chef is more than just a bunch of recipes, though. In this book, you're going to learn how to eat right without having to obsess over every calorie. These 9 scientifically proven rules for eating are the foundation of every great physique, and they have nothing to do with following weird diets or depriving yourself of everything that tastes good.
And the recipes themselves? In this book you'll find 120 healthy, flavorful recipes specifically designed for athletes that want to build muscle or lose fat. Regardless of your fitness goals, this book has got you covered.
Here's a "sneak peek" of the recipes you'll find inside:
14 fast, delicious breakfast recipes like Zucchini Frittata, French Muscle Toast, Sweet Potato Protein Pancakes, Breakfast Pita Wrap, Baked Raisin Oatmeal, and more.
Whether you're trying to burn fat or build muscle, you'll find recipes that will help you get there.
18 mouthwatering chicken & turkey dishes like Mike's Mexican Meatloaf, Greek Pita Pizza, Pollo Fajitas, Pineapple Chicken, and more. Forget boring poultry dishes, even when cutting!
14 tasty beef recipes like Korean BBQ Beef, Mike's Muscle Burgers, Beef Stroganoff, Adobo Sirloin, and more. Enjoy beef like never before with these creative recipes. You'll even find low-calorie beef dishes perfect for losing weight!
10 savory fish and seafood recipes like Savory Soy and White Wine Halibut, Graham-Coated Tilapia, Salmon Burgers, Tuna Salad Stuffed Peppers, and more. Never again settle for flavorless, unappetizing fish and seafood--these recipes will have you singing praises for the sea!
7 hearty, healthy pasta recipes like Asparagus & Goat Cheese Pasta, Chicken Cacciatore, Beef Lasagna, Chicken Fettuccine with Mushrooms, and more. Each of the pasta dishes are high in protein, making them great muscle-building treats.
14 awesome side dishes like Wasabi Cranberry Quinoa Salad, Curry Potatoes and Cauliflower, Couscous Salad, Sweet Potato Chips, Brown Rice Pilaf, and more. You're going to love mixing and matching these side dishes with the entrees and discovering your favorite combinations!
5 delectable desserts like Key Lime Pie, Peach Cobbler, Protein Milkshake, and more. These sugar-free desserts will satisfy your sweet tooth without the calorie overload!
And more! (I haven't even mentioned the recipes for pork, salads, protein shakes, protein bars, and snacks...)
This book also includes dozens of beautiful, full color, professionally shot photographs of recipes being prepared, and the final meals themselves.
SPECIAL BONUS FOR READERS
With this book, you'll also get a free spreadsheet that lists every recipe in the book along with their calories, protein, carbs, and fats! Chances are you're going to want to use the recipes to plan out your daily meals, and this spreadsheet makes it a simple matter of copy and pasting!
Scroll up and click the "Buy" button now to forever escape the dreadful experience of "dieting" and learn how to cook nutritious, delicious meals that make building muscle and burning fat easy and enjoyable!
WARNING! The contents of this eBook may cause extreme taste sensations and possible weight gain.
You've been warned . . . Cheesecake is a Sinfully Delicious Melt In Your Mouth Dessert! Smooth and Rich, cheesecake is the most tasteful and unforgettable way to end a dinner meal.
Now with Deliciously Decadent Cheescake Recipes, you can easily treat yourself to a delicious homemade slice of heaven or try some of these gourmet cheesecake recipe ideas with friends or family.
This Wonderful & Marvelous Collection includes 90 cheesecake recipes that are sure to delight your senses.
Can you imagine the creamiest, dreamiest, yummiest cheesecake you've ever tasted. Now try to imagine having it all for yourself whenever you want it! Deliciously Decadent Cheescake Recipes makes homemade cheesecake so incredibly easy and fun, you'll be hard-pressed to find a more perfect dessert for every occasion.
When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
From the Hardcover edition.
The second of four seasonal e-shorts from London-based nutritional therapist Amelia Freer. Forget fad diets, now is the time to make a lasting change and develop a healthy, clean and sustainable relationship with food.
Being healthy is a way of life, but it doesn’t have to be about denying yourself. Amelia Freer loves food and encourages a positive and realistic approach to healthy eating. In this book, she offers small changes to your diet and lifestyle to help you look and feel amazing by the time summer rolls around, with no need for last-minute bikini diets.
Targeting seasonal problems and using seasonal ingredients, Amelia is on a mission – to wean us all off additive-crammed foods and help us rediscover the joys of cooking and eating fresh, healthy ingredients.
Summer is a time to enjoy the sun, be more active, and delight in the fresh fruits and vegetables the season offers. Amelia believes that issues such as weight loss, lack of energy and stress can be helped by small lifestyle choices.
With seven exclusive recipes, perfect for sharing with friends on sunny days and bursting with all the colours and flavours of summer, this title is focused on creating a healthy, sustainable and enjoyable lifestyle.
Amelia Freer’s first full-length title offering her complete food philosophy will be published in January 2015.
Simply put, the Paleo diet is the diet that humans were intended to eat.
Low carb, high protein, and full of wholesome, natural foods, the Paleo diet has gained rapid popularity for those who truly savor good cooking, but no longer want to be weighed down by processed or unhealthy food.
THE PALEO COOKBOOK simplifies the transition into the Paleo lifestyle. This comprehensive cookbook has 300 mouthwatering recipes for every meal and occasion, all gluten free and full of whole, unprocessed ingredients.
Start feeling better and get fit today with:
Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro.
Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.
The first of four seasonal e-shorts from London-based nutritional therapist Amelia Freer. Forget fad diets, now is the time to make a lasting change and develop a healthy, clean and sustainable relationship with food.
Being healthy is a way of life, but it doesn’t have to be about denying yourself. Amelia Freer loves food and encourages a positive and realistic approach to healthy eating. In this book, providing an introduction to her food philosophies for the first time, she offers simple changes to your diet and lifestyle to help you look and feel amazing.
Targeting seasonal problems and using seasonal ingredients, Amelia is on a mission – to wean us all off eating ready-made, additive-crammed foods and help us rediscover the joys of cooking and eating fresh, healthy ingredients.
Whether you need help with weight management, improving energy levels, signs of ageing, stress or mental wellbeing, Amelia believes it can be bettered by the right intake of food.
With six exclusive, tasty and delicious recipes, perfect for the beginning of the year and invaluable, practical advice on nutrition, this title is focused on kickstarting a healthy and sustainable lifestyle.
Amelia Freer’s first full-length title offering her complete food philosophy will be published in January 2015.
More and more people are going vegan, realizing that doing so can mean being healthier and happier. A diet free of animal products also means living a greener life and changing the world for the better—one plate at a time. Kathy Patalsky, creator of the popular vegan food blog Healthy.Happy.Life, read by millions, makes sure eating vegan is fun and delicious too. In Healthy Happy Vegan Kitchen, it’s hard to believe that some of the flavor-packed recipes, like the Vegan Philly Cheese Sandwich and Ultra Creamy Cashew Veggie Pot Pie, are actually vegan. Along with the inventive recipes, the book also includes guides to help “veganize” your kitchen, cooking techniques for vegan staples, and wellness tips, making it the perfect book for both long-time vegans and newcomers alike.
Crumb's explanatory and evocative prose promotes everyday baking without sacrificing the joy of the craft, defying the style of both showy, highly decorated baking as well as the dry, informative tone of "serious" baking books. A delight to read as well as to bake from, recipes like Sweet Potato Doughnuts, Pecan and Rosemary Tartlets, Raspberry Whisky Pavlova, and Blood Orange Polenta Cake are interspersed with the virtues of different types of apples, a reminiscence about Belgian buns, and a passage on the need to knead. Covering a range of baking projects from sweet to savory, chapters include cakes, cookies, bread, pastries, pies, tarts, and more.
Publishers Weekly’s Top 10 Cookbooks for Spring 2015
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name.
Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.
More than sixty unique couture confections that take the pastry arts to a whole new level of imagination, style, and taste
With 250 full-color photographs and illustrations
• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.
• Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.
• Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp.
• In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.
Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).
From the Hardcover edition.
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available.
This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.
Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.
This is the story of a man, a cow, and a question: What am I eating?
After realizing he knew more about television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.
Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more.
Over the course of dozens of nose-to-tail meals, Jared cooks his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected--like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat like the tongue and heart--sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully--and experience a world of culinary adventures along the way.
You can prepare three months’ worth of healthy, homemade baby food in just three one-hour blocks of time!
Perfect for busy parents, Dr. Lisa Barrangou’s innovative plan features instructions for preparing, freezing, and effortlessly combining puree “building blocks” into quick, tasty meals. With fun combinations like Peachy Strawberry Salad, Coconutty Mango Lassi, Plum-Gingered Brocco-Quinoa, and Purple Papaya Flax Yogurt, The Amazing Make-Ahead Baby Food Book will help your baby cultivate an adventurous palate while providing a rainbow of nutrients.
From the Hardcover edition.
Marc Murphy has been cooking in the finest kitchens in the world for nearly 30 years. Now, the chef and owner of four popular New York City restaurants, and regular judge on Food Network’s top-rated show Chopped, has finally written his first cookbook. In Season with Authority, Murphy’s dishes are without pretense and the recipes are perfect for the home cook. Murphy presents his favorite recipes using simple methods that produce extraordinary results. There are comfort foods such as Spaghetti alla Carbonara, Smoked Mozzarella and Ricotta Fritters, and Pain Perdu, along with best-ever versions of familiar dishes like the “Everything Bagel” Cured Salmon with Dill Slaw, Deviled Eggs with Fried Oysters, and his award-winning Big Marc Burger. Murphy also includes recipes for staples that elevate cooking to the next level, like Sherry Shallot Vinaigrette, Homemade Ricotta, and Pesto Genovese. These are recipes that home cooks will turn to again and again and are sure to impress.
In the New York Times bestseller The Hungry Girl Diet, Lillien served up the first-ever diet plan utilizing the beloved Hungry Girl philosophy and recipe concepts. Now she's back with a companion cookbook, which features 200 all-new recipes that work with the groundbreaking diet plan! With more than 2 million Hungry Girl books sold, this is the book every Hungry Girl fan needs after reading The Hungry Girl Diet!
With an emphasis on lean protein, fresh fruits 'n veggies, big portions, and craving-busting dishes, this book gives you everything you love about Hungry Girl in a weight-loss centric cookbook. Losing weight has never been easier...or more delicious!
Welcome Back to Barbecue Boot Camp
Get barbecue right all over again with Low & Slow 2! Complete with 100 new recipes, step-by-step instructions, tips, and illustrations for cooking low and slow on four of the most popular charcoal cookers out there—the Weber Smoky Mountain, the Big Green Egg, an offset smoker, and a kettle-style grill—learn how to make mouthwatering barbecue and smoke-roasted meats without fail.
With pitmaster Gary Wiviott’s don't over-think it philosophy, flaunt your charcoal mastery, hone your barbeque skills, and try Texas-style Brisket, Standing Rib Roast, Smoked Corned Beef, Goose Breast Pastrami, Smoked Whole Fish, Neopolitan-style Pizza, and more!
Simple, flavorful, veggie-based grilling that offers a Mediterranean twist to BBQ.
Nothing compares with making your own baby food: It's fresh and unprocessed, you choose what goes into it, and it is a delicious way to introduce your child to a world of flavors. In Real Baby Food, Jenna Helwig helps you fit this loving act into a busy day's routine by making the process easy, fast, and flexible with 100 meals to begin a lifetime of healthy eating—from the moment your baby takes her first bite of solid food through her toddler years when she's happily ensconced in a booster seat at the family table.
Real Baby Food is your guide to these important first years of eating. Find the building blocks of starting your child on solid foods, how to recognize food allergies, and easy ways to cook in bulk. Recipes progress from single-ingredient purées to multi-flavor blends like Salmon, Kale, and Sweet Potato Smash; then move on to finger foods—Turkey Meatloaf Bites, Maple Graham Animals—and finally toddler meals and snacks. Most can be made ahead and frozen, many are easily adapted for grown-up tastes, and all include full nutritional information.
Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants.
Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata.
Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
Created by renowned vegan ultra-distance athlete and high-profile wellness advocate Rich Roll and his chef wife Julie Piatt, The Plantpower Way shares the joy and vibrant health they and their whole family have experienced living a plant-based lifestyle. Bursting with inspiration, practical guidance, and beautiful four-color photography, The Plantpower Way has more than 120 delicious, easy-to-prepare whole food recipes, including hearty breakfasts, lunches, and dinners, plus healthful and delicious smoothies and juices, and decadent desserts.
But beyond the plate, at its core, The Plantpower Way is a plant-centric lifestyle primer that finally provides the modern family with a highly accessible roadmap to long-term wellness and vibrant body, mind, and spirit health. The Plantpower Way is better than a diet: It's a celebration of a delicious, simple, and sustainable lifestyle that will give families across the country a new perspective and path to living their best life.
From the Hardcover edition.
Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food
In Yogurt Culture, award-winning food writer Cheryl Sternman Rule presents 115 flavorful recipes, taking yogurt farther than the breakfast table, lunchbox, or gym bag. Rule strips yogurt of its premixed accessories and brings it back to its pure, wholesome essence. In chapters like Flavor, Slurp, Dine, and Lick, she pairs yogurt not just with fruit but with meat, not just with sugar but with salt, not just with herbs but with fragrant spices whose provenance spans the globe. She provides foolproof, step-by-step instructions for how to make yogurt, Greek yogurt, and labneh at home, though all of her recipes can also be prepared with commercial yogurt.
Rule explores yogurt from every angle, explaining how to read a label, visiting producers large and small, and gaining entry to the kitchens of cooks from around the world. Deeply researched and peppered with stories, interviews, and full-color photographs, Yogurt Culture offers a fresh, comprehensive take on a beloved food.
The follow-up to Rick Bayless's best-selling Mexican Everyday features a dozen "master-class" recipes you'll want to learn by heart, more than 30 innovative vegetable dishes, Rick's secret weapon flavorings to weave into your favorite dishes, and many other brand-new creations from his kitchen.
Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, ten years later, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients.
More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn’t be easier, or more delicious. Rick generously reveals the secrets of his dishes—the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night.
"Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that’s flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs.
Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a Jícama-Beet Salad inspired by Mexico’s classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile–Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate–Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor.
More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.
Voted one of the Sunday Telegraph's Books of the Year
Healthy Italian recipes from Britain's favourite Italian chef.
In his first meat-free cookbook, Gino D'Acampo brings together his favourite dishes. The Italian diet is one of the healthiest in the world. Based on simple fresh vegetables and crisp salads, and flavoured with herbs, oils and chilli, Italian food offers endless healthy recipes.
From simple pasta and gnocchi, pizzas and breads, antipasti and salads, gratins and bakes, the possibilities are endless. And because the recipes use the freshest vegetables and salads, you can enjoy delicious Italian food without piling on the pounds.
Tara O'Brady was one of the earliest food bloggers to enter the scene, and now, nearly ten years after she first started Seven Spoons, she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, Seven Spoons, O'Brady shares stories and recipes from her Canadian home--fresh, ingredient-driven food that is easy to make yet refined. Recipes like Roasted Carrots with Dukkah and Harissa Mayonnaise, Braised Beef Short Ribs with Gremolata, and Plum Macaroon Cake are wholesome, hearty, and showcase the myriad culinary influences at work in O'Brady's kitchen. Her evocative writing and gorgeously simple, elegant photography has earned her accolades from Saveur magazine, the Daily Mail, and more. Impeccable food photography and a lavish package round out this beautiful, personal collection.
Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season
No one does food and lifestyle like the French! That’s why the French approach to clean, green eating adds a dash of flair—or a drizzle of decadence—to even the humblest of fruits, veggies, and legumes. In this cheerful, charming cookbook, Rebecca Leffler shows you how they do it. She introduces her “best friend foods” like sweet potatoes and chia, whirlwinds through an entire rainbow of juices and smoothies, and keeps the focus on fitness, food, and fun in equal measures.
Globally inspired, but with lots of French accents, all 150 plant-based recipes are free of gluten, soy, and refined sugar. Rebecca organizes them the natural way: by season.
Feed your body what it needs during . . .
Spring: Beet Rawvioli with Faux-mage, White Asparagus Velouté, Le “Chic” Cake
Summer: Salade Niçoise, Cabinet Curry, “Split”-Second Banana Ice Cream
Fall: Sobeautiful Soba Salad, Beauty Bourguignon, Pancrêpes, Apple Tarte Tatin
Winter: Totally Wild Stuffed Squash, Amaranth Caviar, Happy Hazelnut Quinoa Bowl.
Plus, enjoy Rebecca’s mood-boosting tips year round: natural beauty treatments, illustrated yoga poses, and positive playlists to sing along with as you peel, mince, and stir.
Having to choose between pleasure and health is so last season. It’s time to say non to unhealthy foods and oui to color, flavor, variety, and smiles!
Field Guide to Herbs and Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.
Meals will never be the same again!