New Arrivals - Cooking, homemaking, and family
"This is the first cookbook from Diane Cu and Todd Porter, renowned creators of the immensely popular food writing and photography blog WhiteonRiceCouple.com. Bountiful offers 100 seasonal, simple, and approachable recipes, 90 of which have not been seen on the blog, each featuring a vegetable or fruit as the star of the meal"--From publisher description.
Relax with a tasty meal after a busy day. Enjoy your evenings around the dinner table with your friends and family. Sound too good to be true? Not if you plan your Week in a Day. Rachael Ray?s Week in a Day, the companion book to her hit cooking show of the same name, offers more than two hundred recipes that will help you prepare five nights? worth of meals in a single day. The woman who taught America how to make a meal in 30 minutes is sharing more of her practical and easy tips that will have you eating well for days to come! Each week features its own theme, including From a Taco to Morocco, A Chicken in Every Pot, and Stew on This, allowing your taste buds to travel around the world with dishes such as Chicken and Chorizo Spanish Enchiladas, Argentine Chili with Chimichurri, and Zinfully Delicious Short Ribs.
"Whether you're interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of 'Ideas in Food' deliver reliable techniques and dishes - no hard-to-find ingredients or break-the-bank equipment required - for real home cooks. Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, 'Maximum Flavor' will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun"-- From publisher's description.
A collection of easy-to-prepare, decadent pudding recipes ranges from favorite classics to inventive modern twists by the owner of New York's popular Puddin' by Clio.
Features over three hundred Christmas recipes, including Christmas cranberry juleps, sage-orange turkey with white wine gravy, and double-crust apple pie.
"John Besh revisits the locations, lessons, and mentors that shaped his culinary journey. His personal narrative takes you to his touchstones, from the heart of Germany's Black Forest to sun-drenched Provence. Each chapter features a lesson learned, told in Besh's own charming style, full of heartfelt memories and delicious recipes"--P.  of cover.
"... the first book to bring the richness and authenticity of the foods of Mexico's main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine"--From publisher description.
"For the hundreds of thousands of readers who bought Alice Waters's bestselling and now-classic book The Art of Simple Food, and for supporters of all ages of the sustainable food movement, here is a timely cookbook that centers on Alice's plant-forward way of cooking and puts forth her passion for seasonality and celebrating all vegetables. Alice Waters is the leader of the local, sustainable food movement. While The Art of Simple Food was steeped in general cooking technique, The Art of Simple Food II brings vegetable-forward meals to the table. With 300 seasonal recipes and 300 exquisite line drawings, this follow-up to the revered Art of Simple Food beautifully encompasses Alice's vision for eating what grows in our earth, all year long. This book is for longtime fans of Alice plus the new generation of home cooks who care deeply about the source of their food and who so admire Alice's efforts in the food movement. It is a must-read for home cooks who shop at farmer's markets and supermarket perimeters, and who belong to CSAs, as she guides you on how to choose the best ingredients. And it will be of special interest to those who grow their own food in their kitchens, backyards, or community gardens because gardening information is included. Alice teaches you how to bring the most flavor and versatility to the plants, using familiar and new ingredients. With this book, she empowers you to nourish yourself for a more responsible and rewarding life in the kitchen and at the table"-- Provided by publisher.
The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed?into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. We can?t always have the best, but with the information in this book we can eat better every day.
This book provides an insiders view of what it is like to dine at the White House and describes Chef Moeller's most memorable moments cooking for three First Families. It includes over 100 recipes for one-of-a-kind dishes featuring his trademark use of fresh, seasonal ingredients inspired by his classical French training with an American twist. Useful chef notes help adapt fine French cooking techniques for the home cook.
"Join the dude food revolution and wrap your hand around the hottest new food trend -- sliders and rollers. Sliders (miniburgers) and rollers (mini hot dogs) are the best food for entertaining--whether you are hosting a fancy dinner party or just having a few friends over for some late-night snacks. Sliders and rollers has easy-to-use recipes and everyday ingredients, including instructions for making your own burger buns. Choose from seafood, meat and vegeterian fillings"--P.  of cover.
"Combining the winning elements of proven training approaches, motivational stories, and innovative recipes, No Meat Athlete is a unique guidebook, healthy-living cookbook, and nutrition primer for the beginner, every day, and serious athlete who wants to live a meatless lifestyle. Author and popular blogger, Matt Frazier, will show you that there are many benefits to embracing a meat-free athletic lifestyle, including: Weight loss, which often leads to increased speed; Easier digestion and faster recovery after workouts; Improved energy levels to help with not just athletic performance but your day-to-day life; Reduced impact on the planet. Whatever your motivation for choosing a meat-free lifestyle, this book will take you through everything you need to know to apply your lifestyle to your training. Matt Frazier provides practical advice and tips on how to transition to a plant-based diet while getting all the nutrition you need; uses the power of habit to make those changes last; and offers up menu plans for high performance, endurance, and recovery. Once you've mastered the basics, Matt delivers a training manual of his own design for runners of all abilities and ambitions. The manual provides training plans for common race distances and shows runners how to create healthy habits, improve performance, and avoid injuries. No Meat Athlete will take you from the start to finish line, giving you encouraging tips, tricks, and advice along the way"-- Provided by publisher.
"In addition to an extensive selection of formulas for many types of bread, readers will also learn how to: make pizza and other live-fire flatbreads, roast fish and meats, use the oven to grill, steam, braise and fry foods, bake pastry and other recipes beyond breads, render animal fats and clarify butter, dehydrate food and infuse oils, and use the oven's residual heat in myriad other ways"--P.  of cover.
In this new edition, Bill Bryson's room-by-room journey of discovery around his house--a Victorian parsonage in southern England--is enhanced with more than three hundred images.
"In this, his first non-menu cookbook, the New York Times food columnist David Tanis offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising... There's 'Bread Makes a Meal,' which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David's version of egg-in-a-hole. A chapter called 'My Kind of Snack' includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in 'Vegetables to Envy' range from a South Indian dish of cabbage with black mustard seeds to French grandmother-style vegetables. 'Strike While the Iron Is Hot' is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon."--www.Amazon.com.
American Diabetes Association Vegetarian Cookbook acts as a personal guide to a healthier lifestyle, from selecting flavorful seasonal vegetables and building a pantry to preparing the most delicious and satisfying vegetarian dishes inspired by global cuisine.
A collection of winning pies from the National Pie Championships.
With the overwhelming number of frozen dinners and processed foods that line our grocery store aisles, it's easy to see how we've forgotten what "real food" tastes like. Our bodies are left undernourished as our weight rapidly increases, while words like "diabetes" and "obesity" flood the media. The time has come to embrace a new lifestyle, not another diet: a lifestyle where the foods we consume are not based on calories or points, but instead on pure ingredients that our bodies need.It's time for a healthier you with the The Paleo Effect -- Authors and bloggers Meghan Little and Angel Ayala Torres.