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Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. Theres no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day. More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods. Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook unprecedented for a cookbook. Recipe testers comments and feedback inspired the books widely praised Sidebars and Recipe Secrets scattered throughout: Whats that green tinge on my potatoes? (Solanine . . . and its toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs tips and techniques in Secrets to Successful Risotto.) Whats the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of todays most commonly used cooking saltsand spills the beans about why chefs have certain favorites.) Youll appreciate the authors warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmothers Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and SpIce Cream. And then its on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.
Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who was in search of a dish to prepare for dinner with her boyfriend. She made the chicken. Her boyfriend loved it. He had seconds. And shortly thereafter, he proposed. But that's not all: Three more young women at the magazine made the chicken for the men in their lives who then, in short order, popped the question. Glamour published the recipe-dubbing it, naturally, Engagement Chicken-and since then, the magazine's editors have heard from more than 60 women who have gotten engaged after making the dish.

Commitment-phobes be warned: This bird means business!

Of course, there is more to life than weddings. And there's more to this cookbook than Engagement Chicken. 100 Recipes Every Woman Should Know also includes 99 of the magazine's other most-loved, best-reviewed dishes, all designed to get you exactly what you want in life, exactly when you want it. From Prove to Mom You're Not Going to Starve Meat Loaf to Impress His Family Chardonnay Cake, these recipes will help you cook with passion and persuasion. And they're all written with your real life and real needs in mind. Because whether you're a novice or an expert, cooking should never be intimidating-and it should always be fun.

Don't miss these easy, essential recipes:

He Stayed Over Omelet Skinny Jeans Scallops No Guy Required Grilled Steak Let's Make a Baby Pasta Forget the Mistake You Made at Work Margarita Bribe a Kid Brownies Hers and His Cupcakes

"Recently I met some beautiful young women from Glamour magazine. They make a roast chicken they call 'Engagement Chicken' because every time one of them makes it for her boyfriend, she gets engaged! How wonderful is that! That's the best reason I ever heard to make a roast chicken."
-Ina Garten, Barefoot Contessa cookbooks
A celebration—with recipes—of one of America’s most flavorful and versatile foods.
 
Bacon has long been one of the most popular and prominent components of American table fare. “Bacon and eggs” just rolls off your tongue long before the waitress at your local diner can get your cup of coffee set before you. The BLT celebrates all that’s right with one of the summer’s simplest sandwiches. And burgers? Well, why have a cheeseburger when you can have a bacon cheeseburger?
 
Building on those red-white-and-blue foundations, author Jennifer L.S. Pearsall has taken all the savory, smoky-sweet goodness that is bacon and elevated its status. Working this succulent cured meat into dishes ranging from comfort to extraordinary, basic to complex, and across the spectrum of breakfast, lunch, appetizers, dinners, and desserts—yes, desserts!—Pearsall has taken the uses of bacon to new heights. As she puts it, “I can’t think of anything bacon doesn’t work with.” There’s just something about it that seems to complement every other food it comes in contact with and across the range of sensations we normally associate with taste—salty, sweet, sour, and bitter. But, during Pearsall’s time in the kitchen putting together this book, she found that bacon also qualifies as umami, that fifth taste sensation that, roughly translated, simply means “good flavor.” Sure, bacon can be a dominant feature in something like a well-topped burger, a place where you really want to taste the bacon as a whole. But dice it fine and work it into a dessert crust, a bread dough, pulled pork, anything, and now you’ve got a dish that just has something. Something more than it did without this wonderful meat!
 
“Here’s a cookbook you’ll pull from the shelf every time you ask yourself, ‘What should I serve with this?’ Tara Mataraza Desmond has written an inspired and creative cookbook dedicated entirely to side dishes. Accessorizing the main element of the meal, whether for a weeknight dinner, family get-together, or holiday feast, needs to be artful, nourishing, and practical. Choosing Sides brings excitement to every meal with these innovative and contemporary side dishes.”
––Diane Morgan, author of Roots: The Definitive Compendium

“This is an extraordinary collection, able to turn anyone who can roast a chicken or grill a lamb chop into a top chef. Nobody needs another recipe for meatloaf, but accompany your old standby with the likes of Smoked Gouda Grits and Red Grape and Bacon Salad (easy to throw together while the meatloaf is in the oven), and I guarantee your best friend’s other best friends will cringe with jealousy.”
––Andrew Schloss, author of Art of the Slow Cooker and Cooking Slow: Recipes for Slowing Down and Cooking More

“Oh, to be an entrée surrounded by Tara Mataraza Desmond’s flavorful, colorful, vibrant sides! In Choosing Sides, Tara offers a modern spin on the humble, oft-neglected accompaniment. Her Chorizo Chard; Blood Orange Wild Rice; and Persimmon, Pomegranate, and Pistachio Salad are but three examples for how to turn supporting players into shining culinary stars. Tara can fill my plate any day.”
––Cheryl Sternman Rule, author of Ripe: A Fresh, Colorful Approach to Fruits and Vegetables

Choosing Sides, a cookbook devoted entirely to side dishes, honors the standards and offers fresh ideas for new favorites. It capitalizes on our obsession with accessorizing meals using quality ingredients in inspired, varied, and memorable recipes. Every recipe offers multiple entrée suggestions and helps cooks design an entire meal. Instead of tagging bland afterthoughts on your plate at the last minute, you can create exciting combinations.
The chapters offer a range of recipes for broad appeal, crossing cuisines, techniques, and complexity. You’ll find recipes for breakfast, intimate gatherings, picnics, holidays, and more. Coconut Cilantro Toasted Israeli Couscous, Pumpkin Cozy Rolls, Honey Balsamic Peaches and Burrata, and Sesame Braised Bok Choy are just a few. A helpful chart, organized by main entrée, gives you a quick look at what to serve with chicken, beef, fish, and the like. Choosing Sides is a singular source for answering the mealtime question, “What should I serve with this?”

"Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat."
-Tom Colicchio, author of Craft of Cooking

"A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.

Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen.

Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes.

In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.
At Home with the Biggest Names in Food

This incredible, never-before-assembled collection of recipes offers a rare and exciting glimpse into the private home kitchens of 75 culinary superstars as they prepare show-stopping meals for their own last-minute guests in an hour or less.

For example, Curtis Stone whips up delicious Charcoal-Grilled Rib Eye Steaks & Boccolini, while Stephanie Izard prepares a fabulous Stir-Fried Eggplant and Sesame Cucumber Salad. For her choice, Naomi Pomeroy makes a mouthwatering Pasta Amatriciana. These aren’t complicated, fussy recipes. They’re stress-free dishes the chefs fall back on to impress those closest to them—and ones you can easily duplicate in your own home kitchen.

With more than 180 personal recipes, secret tips, inside advice, beverage pairings, and music playlists—plus gorgeous full-color photos—you’re set up for success no matter the occasion. It’s only a matter of time before someone special drops by.

Chefs include:

MING TSAI
CURTIS STONE
STEPHANIE IZARD
NAOMI POMEROY
HUGH ACHESON
LIDIA BASTIANICH
RICK BAYLESS
MICHELLE BERNSTEIN
JOHN BESH
SUSAN FENIGER
ANDY HUSBANDS
SEAN BROCK
EDWARD LEE
ANITA LO
JENN LOUIS
TIM LOVE
JONATHAN WAXMAN
MARC MURPHY
CHARLIE PALMER
CARLA PELLEGRINO
ERIC RIPERT
AARÓN SÁNCHEZ
DANIEL BOULUD
ROBERT DEL GRANDE
KATIE BUTTON
SHAUN HERGATT
GAVIN KAYSEN
KRISTEN KISH
MICHAEL WHITE
ANDREW ZIMMERMAN
JODY ADAMS
ZOI ANTONITSAS
NYESHA J. ARRINGTON
CLARK BARLOWE
JOEY BEATO
EMMA BENGTSSON
JONATHAN BENNETT
DANTE BOCCUZZI
STUART BRIOZA & NICOLE KRASINSKI
ZACK BRUELL
CESARE CASELLA
JIM CHRISTIANSEN
SONYA COTÉ
GREG DENTON & GABRIELLE QUIÑÓNEZ DENTON
TIFFANY DERRY
TRACI DES JARDINS
RON DUPRAT
FORD FRY
KENNY GILBERT
MARIA HINES
CHRIS HODGSON
LINTON HOPKINS
MATT HOYLE
MIKE ISABELLA
JENNIFER JASINSKI
JOSEPH “JJ” JOHNSON
JEAN JOHO
DOUGLAS KATZ
TONY MAWS
RYAN MCCASKEY
TORY MILLER
BRUCE MOFFETT
MATT MOLINA
KEVIN SBRAGA
BARTON SEAVER
ALON SHAYA
BRYCE SHUMAN
ANA SORTUN
ANGELO SOSA
SUSAN SPICER
ETHAN STOWELL
BILL TELEPAN
BART VANDAELE
JOANNE WEIR
ERIC WILLIAMS

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