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Selected as one of PETA's must-have vegan cookbooks of 2019! Vegan recipes and heartwarming stories for animal lovers, from the Catskill Animal Sanctuary. Add love and stir! Written with love and authenticity, Compassionate Cuisine tells the story of one of the country’s oldest and most respected animal sanctuaries through its food. With humor and heart, Chef Linda Soper-Kolton and Chef Sara Boan, Catskill Animal Sanctuary’s vegan chefs, bring the Sanctuary’s culinary program, Compassionate Cuisine, to life through an array of recipes intended to inspire and delight. Their recipes have been savored and devoured by thousands of visitors to the Sanctuary, and they want to share them with the world. Interwoven with the recipes are the animals. Sanctuary founder and director Kathy Stevens writes for the voiceless many for whom the Sanctuary works so fervently to share the good news about how wonderful–and important–it is to consider compassion first when we eat. Find diverse recipes such as: • Blueberry Praline French Toast Casserole • Homestead Granola and Vanilla Nut Milk • Avocado Tartines with Peach Salsa • Buffalo Cauliflower with Blue Cheese Dressing • Chipotle Sweet Potato Stew with Lime Cashew Crema • Thai Burgers with Spicy Peanut Sauce • Moroccan Vegetable and Chickpea Tagine • Chocolate Chip Cookie Dough Truffles • And many more! Catskill Animal Sanctuary wants the world to go vegan. It’s who they are. It’s what they do. It’s why hundreds of rescued farm animals call their place home. And it’s why they open their gates to thousands of visitors each year. Now, home cooks everywhere can enjoy the same delicious and compassionate cuisine served at the Sanctuary, and read about the people and animals that make the Catskill Animal Sanctuary such a special place. |
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Discover your favorite character’s favorite desserts!   From Hobbits to Willy Wonka to Ghostbusters, from Harry Potter to Merlin, wizards and fantastic creatures alike like to put a little sweetness in their daily lives. There are bites to snack and share, charming cookies and cakes, and divine desserts that are full of mystery! Discover all their wonderful recipes, including: • Butterbeer (Harry Potter) • Paige’s pecan tartlets ( Charmed ) • Gingerbread men ( Shrek ) • Energy spheres from Dungeons and Dragons • Peculiar’s eyes ( Miss Peregrine’s Home for Peculiar Children movie) • Lucy Pevensie’s magic cordial ( The Chronicles of Narnia ) • Bilbo’s 111th birthday cake ( The Lord of the Rings ) • Queenie Goldstein’s strudel ( Fantastic Beasts and Where to Find Them ) • And many, many more! Whether you are a beginner wizard or a confirmed alchemist, you will see, dessert is the preferable food of all magical creatures!   |
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The TV star and New York Times bestselling author of True Roots shares 130+ of her favorite recipes for healthy, natural, wholesome comfort food in this essential cookbook. “Kristin’s family-friendly, decadently ‘health-ified’ recipes will have you reliving favorite memories and making delicious new ones bite after bite!”—Daphne Oz, Emmy Award-winning television host and bestselling author Over the past few years, Kristin Cavallari has become known for the healthy recipes she cooks at home for her family. In her bestselling cookbook, True Roots, she shared the recipes that keep her motivated and inspired and in turn challenged fans to cook more meals at home and live a healthier lifestyle. Now, in True Comfort , Kristin turns her attention to some of the most-requested dishes that are hardest to find: healthy comfort food. True Comfort features her favorite recipes for cozy breakfasts (Apple Pecan Dutch Baby, Espresso Overnight Oats, and Sweet Potato Toast), lunches (Roasted Cauliflower Tartine, Nashville Hot Chicken Salad Cups, and Butternut Squash and Leek Chowder) and dinners (Red-Wine Braised Short Ribs, Oat Crust Chicken Pot Pie, and Saffron Seafood Cioppino) plus desserts (Orange Olive Oil Cake and Dark Chocolate Peppermint Silk Pie) and drinks (Cashew Eggnog and Rosemary Charcoal Latte). With tips and tricks to put together a well-stocked pantry, fridge, and freezer, this book goes beyond the traditional cookbook to help readers feel more like Kristin in the kitchen. |
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Chef Matty Matheson follows up his  New York Times  bestseller with an even bigger book that is all about quality home cooking . Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love.  Home Style Cookery  is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like  Molasses Bread in an Apple Juice Can ,  Beef and Bone Marrow Stock ,  Kitchen Sink Salad ,  Thanksgiving Stuffing Butternut Squash , and the tallest  Seven-Layer Dip  you have ever seen. Next it covers comforting recipes like  Littleneck Clam Orecchiette ,  Pho Ga ,  Sichuan Newfoundland Cod ,  Double Beef Patty Melt with Gruyere and Molasses Bread , and Matty’s take on the ultimate  Submarine  sandwich. And it closes with bangers like  Fish Sticks with Kewpie Tartar Sauce ,  Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach ,  Texas-Style Prime Rib ,  T-bone Steak and Fine Herb Chimichurri , and  Lobster Thermidor with Bearnaise and Salt and Vinegar Chips . It even has desserts like his wife  Trish’s Chocolate Chip Cookies  and  Creme Caramel .  In  Home Style Cookery , Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story,  Home Style Cookery  will help you build yours.   |
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No meal is complete without dessert! Popular food blogger Monica Holland brings you an enticing collection of comforting homemade classics with a modern twist. Find inspiration in her fun, whimsical recipes that reinvent old favorites and create exciting new flavor combinations. Enjoy dozens of irresistible recipes from: • Grandma’s chocolate layer cake • Cream cheese swirl snickerdoodle blondies • Hummingbird cupcakes with mascarpone frosting • Pumpkin pie cake • Blueberry vanilla yogurt popsicles • Oreo stuffed chocolate chip cookies Brightened with full-color photography throughout, the carefully tested recipes are not only gorgeous to the eye, they’re achievable for both the experienced baker and those just venturing out into the wonderful world of baking. Whether you need a bake sale treat or are having a midnight cravings for milk and warm-from-the-oven cookies, Lick the Bowl Good is sure to satisfy your sweet tooth. |
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Welcome to an exciting home butchery experience!   The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients.   James Beard Award–winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes.   Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety.   The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket.   Examples of these delicious, approachable, and hearty recipes include: • Beef Tenderloin with Roasted Cauliflower Steak • Country‑Style Pork Ribs with Peach Rosemary Glaze • Citrus Marinated Chicken Thighs • Warm Duck Breast Salad • Sheep and Pork Meatballs with Pancetta Marinara • Venison Pot Roast • And more!   To compliment the wonderful collection of more than 75 recipes, many of the dishes are paired with a savory side and suggested beverage.   So, what are you waiting for? Grab your meat cleaver and dive into the fascinating pages ahead |
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The book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry! Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include: Jam-Filled Biscuits Preserved Lemon Hummus Strawberry Basil Pizza Jam-Lacquered Chicken Wings Lemon Curd and Blueberry Tart Pantry Sangria With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren't required to have a specific preserve on hand to work, making this cookbook flexible and easy to use for both experienced and novice canners. As one of the most beloved voices in canning and preserving, Marisa serves as a kitchen muse to help each reader complete the cycle of empty jar to empty jar. Add The Food in Jars Kitchen to your collection, an inspired workhorse of delicious eats. |
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Deliciously easy and convenient meal plans to make the stresses of dinner planning disappear! Learn how to utilize common ingredients in new and exciting ways with this how-to guide for conquering the kitchen. The Weekly Meal Plan Cookbook offers three months’ worth of meal plans with 60 tried-and-true dinner recipes for every night of the week. Comprehensive grocery lists take the guesswork out of grocery shopping and include simple, versatile ingredients that can be used multiple times throughout the week (so you’ll never have to worry about that big bunch of basil going bad). Your first week’s meal plan includes: • Chicken and Butternut Squash Soup with Crispy Squash Seeds • Roasted Pork Tenderloin with Herbed Pearl Couscous • Vegetarian Lentil Salad with Roasted Butternut Squash and Mozzarella • Spicy Turkey Sausage Orecchiette • Poached Fish with Roasted Vegetables Discover more time-saving plans to prep and portion your meals in The Weekly Meal Plan Cookbook, the ultimate guide to cooking healthy, homemade recipes all week long. |
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Incredible classic comfort food recipes for a vegan lifestyle. Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving. In The Classics Veganized , you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd's Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces. |
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60 traditional Amish recipes for apple butter, cranberry chutney, corn salsa, and more! The Amish are known for their canning practices, which are essential to communities of large families and even larger gardens. Written by Amish writer Laura Anne Lapp, Amish Butters & Salsas offers sixty classic recipes for all varieties of spreads, fruit butters, sweet and savory chutneys, salsas, and more. Recipes are written with Amish-style simplicity and no-nonsense instructions, perfect for novices and experienced preservationists alike. Recipes include a multitude of preserves that are perfect for storing in your own pantry or gifting to friends and family. Find recipes such as: • Peach-ginger butter • Pumpkin spice butter • Tomato basil salsa • Amish wedding salsa • Amish church spread • Amish peanut butter spread • Cheese spread • And much more! Amish Butters & Salsas gives readers a close-up of a world seldom seen to show how canning and preserving and Amish life work rhythmically together. “Growing up Amish, the eldest daughter in a family of seven, canning and preserving were always a part of family life, a part of summertime that went hand in hand with gardening. Now, as a mother of four growing boys with a large garden, I still find canning and preserving a part of my summer tradition. I love gardening, and preserving the beauty of my garden is just another part of that tradition.” |
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2020 James Beard Award Winner for Photography "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI 2020 IACP Awards Finalist - Chefs & Restaurants 2020 IACP Awards Finalist - Food Photography & Styling A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs , American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes. Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino . Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times , Food & Wine , and Saveur . Eric Wolfinger is a James Beard Award-winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook. |
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Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike! |
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100+ all-new meatless recipes for the Instant Pot by the best-selling author of Indian Instant Pot and  Instant Pot Fast & Easy  Urvashi Pitre, author of best-selling cookbooks such as Indian Instant Pot Cookbook , The Keto Instant Pot Cookbook , and Instant Pot Fast & Easy , is back with her latest Instant Pot collection featuring 100 boldly flavored vegetarian and vegan recipes. Unlike with many other vegetarian cookbooks, you won't find esoteric ingredients like seitan, tempeh, and fake meats. Instead, the emphasis is on fresh, whole foods that everyone in the family will enjoy, even meat eaters, from Mexican, French, Greek, Thai, and Indian cuisines, to name just a few. The recipes have been impeccably tested, as are all of Pitre's recipes, so they will work right every time with a minimum amount of fuss. Dishes like Eggplant Parmigiana Pasta, Harissa Bean Stew, Butternut-Ginger Soup, and Hot Fudge Pudding Cake use whole, plant-based ingredients and come together for an indulgent and satisfying meal, making this an essential purchase for Instant Pot fans--vegetarian or not. |
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An Eating the West Award Finalist 2020 Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, and tres leches cake. Home cooks will learn how to make them all—in addition to crunchy salads, slow-cooked meats, and fresh cocktails—in this collection of more than 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno. Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—this is down-home cooking and grilling at its most inspiring. Presented in a colorful package with more than 100 food and atmospheric photos, this cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill. |
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Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes. "Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking."--Bobby Flay Eden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud , Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few. For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end. |
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The classic first cookbook from the coauthor of Veganomicon is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout. Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon , Appetite for Reduction , Isa Does It , and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more. |
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This book, originated by the late Cordon Bleu chef and Blueberry Hill Farm owner Louise Tate King, has been expanded with all-new chapters on the foods of the island's African-American and Brazilian communities. Recipes reflect the Vineyard's complete culinary heritage that also includes Wampanoag Indians, English and Scottish whaling families, and Portuguese fishermen. Chapters are devoted to chowders, seafood, shellfish, meat and poultry, and local produce such as berries, walnuts, and pumpkins. Additional chapters include recipes for salads, side dishes, breads, cakes, pies and puddings, marmalades, sauces, and other good things! Photographs and sidebars focusing on Vineyard folklore and natural history imbue the book with a nostalgic charm that allows anyone to take home a little part of the island. |
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20 master recipes, more than 100 dishes—weeknight cooking has never been so exciting or so easy! Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about. |
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RECIPES & MENU PLANS FOR 800-CALORIE DAYS, 250-CALORIE LIGHT MEALS, 125-CALORIE SNACKS AND MORE Losing weight has never been so easy, so sustainable, or tasted so good. The Fast Revolution makes the entire process not just doable, but also fun. This is intermittent fasting without the fuss. Expertly curated by taste.com.au's food and nutrition teams, The Fast Revolution is packed with more than 100 quick and easy healthy recipes all made with fresh ingredients. The Fast 800 and 5:2 Diets have been international sensations, educating us with the latest science around the long-term health and weight-loss benefits of intermittent fasting. Now, Australia's number-one, most loved and trusted food brand, taste.com.au, brings you The Fast Revolution, an inspiring cookbook where intermittent fasting meets real life, with innovative meal plans, delicious recipes, and calorie guides, plus tips and tricks you need to stay on track. The Fast Revolution is designed for everyone - no matter who you are, no matter your size, gender, exercise level or your dietary preferences. The Fast Revolution delivers recipes and planning tools to maximise the benefits of intermittent fasting to help you hit your magic 800-calorie target. The Fast Revolution also brings you closer to enjoying all the scientifically proven benefits of intermittent fasting -- from delayed ageing, to reduced risk of a huge range of chronic diseases such as cancer, diabetes and heart disease. Vive la Revolution! What's inside: A game-changing formula A perfect planner for fasting and non-fasting days. You certainly won't go hungry! The dishes in The Fast Revolution may be low in calories but they truly satisfy, with big flavour and lots of hearty goodness. They're also super easy to adapt for non-fasting days -- just follow the tips for doubling or tweaking the recipe to make it more substantial. Mix and match The meal choices are vast, and tailored for you with a top 100 recipe selection that allows you to build your fast days and non-fast days, block by block, using the mix-and-match guides. With a thumbnail picture shown of each recipe, these guides make planning your day and your week a cinch, whether you're someone who plans ahead or on the run. Nutritional information on all recipes Each recipe comes complete with an inspirational full-page image, and loads of tips and information, including a full nutritional panel to help you track your protein, carbs and fats, and of course count calories which are big and bold throughout. Also included with each recipe are at-a-glance key guides to vegan, vegetarian, and gluten-free recipes, as well as make-ahead options. Your Fast Revolution day Create your own 800-calorie day or follow our handy plans. Just think of each day in terms of three key building blocks: main meals, whether breakfast lunch or dinner (around 500 cals or less) light meals (around 250 cals or less) snacks (125 cals or less). This includes bites and quick snacks that need no preparation or cooking in an Easy Calorie Reckoner. Yes, snacks! They're an essential part of the formula to keep you satisfied and on track with your weight loss goals. That's because The Fast Revolution is all about real life, not denying life's pleasures ... like beer, wine and other treats that are so often on the 'banned' list for other diet plans. Whichever the plan, and whatever the recipes you choose for that day, it's a given that they will be easy, nutritious, family-friendly, and super tasty. You seriously can't go wrong. |
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Cozy Décor Ideas and Delicious Recipes for a Fabulous Fall Ever wondered how to host an autumn themed party? What scents will imbue your home with the decadent fragrances of fall? How to put together a menu brimming with the flavors and decadent aromas associated with the season? Savvy Autumn Entertaining can help you with everything from party planning for fall-themed celebrations to whipping up seasonal treats sure to please those gathered at your home. |
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Celebrate your best spring ever! Easy tips and delicious recipes will guide you through successful spring entertaining. Written for anyone who wants to entertain at home but doesn’t know where to begin, Savvy Spring Entertaining is a simple guide with tips and ideas to create memorable, intimate gatherings with family and friends. From centerpiece ideas and instructions in how to set a buffet to easy-to-make recipes bursting with spring flavor, you’ll find everything you need for making the most of spring at home. |
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Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow. Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum. If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying. |
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An overview on tasting wine and understanding the lingo This friendly guide cuts through the snobbery sometimes associated with wine and tells you what you need to know in down-to-earch language. With straightforward information on grape varieties and wines they produce, you'll be sipping and serving wine like a pro! Open the book and find: When to serve red, white, or both How to remove a cork without making a mess Advice on the proper way to sniff wine like an expert Words to describe how wine tastes |
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"Cook Once, Eat All Week" is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week's worth of dinners with minimal time and effort. Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it.  She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, "Fed and Fit." Since then, tens of thousands of people have made and raved about the series and begged for more! In this book you'll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.  Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy to assemble meals:       Honey Mustard Pork Sheet Pan Dinner       Enchiladas Verde Casserole       Sloppy Joe Stuffed Potatoes This book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating. |
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BOOK OF THE YEAR 2012 AT THE GOURMAND WORLD COOKBOOK AWARDS. (English Edition). This book dedicated to maple syrup offers 100 recipes by Martin Picard, 2000 photographs, a short story by Marc Séguin, a journal describing life at the shack during the sugaring-off season, a technical chapter on harvesting maple water and the production and consumption of maple syrup, together with many illustrations by Tom Tassel. A cross between an art book and a culinary encyclopedia, it is as unique as the international reputation of the Au Pied de Cochon restaurant. Culinary research intersects with tradition in this book which is as iconoclastic as Martin Picard's world famous cuisine. Mixing genres and styles, just like this chef does in his kitchen, the book offers a touch of literature, a smattering of sexy images together with scientific information and cutting-edge gastronomical research. More than just another cookbook, this book wants to mark the passage of time. It describes an entire year in the restaurant, in sync with the rhythms of the seasons, from the silences to the fiery outbursts in an internationally recognized kitchen. It pays tribute to gastronomical and sugarmaking traditions, intent on conserving them and passing them on. Maple syrup is as unique and rare a product as truffles or caviar, and readers around the world will be introduced to the wide range of its qualities and uses. |
