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Discover five hundred quick-and-easy, savory, delicious slow cooker recipes to keep your family satisfied and eating healthier than ever. 500 Heart-Healthy Slow Cooker Recipes makes it easier than ever for you to eat well and improve your heart health. Packed with hundreds of easy-to-follow recipes that take advantage of the fix-it-and-forget-it convenience of your slow-cooker, you’ll discover heart-friendly versions of classic recipes you thought you had to give up and all new eats that will surely become your next favorites. Packed with low-fat, low-sodium, low-cholesterol ingredients that don’t skimp on flavor or variety, each recipe also includes a nutritional breakdown, making it easy to track your healthy eating at every meal. And you won’t waste time in the kitchen making complicated recipes or searching the grocery store for hard-to-find, expensive ingredients. From appetizers to main dishes, sides, and desserts, you’ll find recipes that will make it simple for you to stay on your heart-healthy diet and keep your family satisfied and eating healthier than ever. Enjoy Sweet and Sour Hot Dog Bites, Fondue, Broccoli Egg Casserole, Cannelloni, Shrimp Creole, Southern Stuffed Pork Chops, and much more. You’ll also find chapters featuring nontraditional, but no less delicious, slow cooker recipes for heart-healthy vegetables, grains, and legumes, including Bean Soup with Cornmeal Dumplings, Barley and Mushroom Soup, Italian Zucchini, and Honey and Cinnamon Yams. |
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From a Benedictine monk and celebrated cookbook author, “hundreds of eclectic salad recipes from around the world” organized by month ( Publishers Weekly ). In Twelve Months of Monastery Salads , Brother Victor celebrates creative, nourishing salads—a cuisine in harmony with traditional monastic cooking. Monastic cooking centers on simple, fresh, wholesome ingredients, and monks rely a great deal on the seasonal harvest of their gardens. This engaging collection of more than two hundred delicious, satisfying salads is organized according to the bounty of the seasons from the first spring harvest (Salmon and Cucumber Salad) to the heartier fare of the winter months (Venetian Gorgonzola Salad). In each season there are salads that honor saints, such as St. Michael’s Salad, which pairs delicious ripe tomatoes with onions, olives, fresh basil, and mozzarella. There are also salads from places across the globe, including German Potato Salad, South American Bean Salad, and Indian Curried Lentil Salad. As Brother Victor says in the book’s introduction, a salad, carefully prepared, is always an occasion for celebration. “D’Avila-Latourrette tells readers whether a salad is appropriate for a celebration or an outdoor picnic, if it should be served chilled or at room temperature and if it should be eaten before the entrée or as a palate cleanser before dessert. Each page contains an appropriate and entertaining proverb or brief quote about eating, cooking or the spiritual life.” — Publishers Weekly |
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Get ready, get set, get gluten-free! Superfood quinoa finally gets its own gluten-free cookbook! For anyone who loves Quinoa, wants to eat healthy, or has decided to (or must) eat gluten-free, this unique Quinoa cookbook offers recipes that will thrill even the fussiest eater. With breakfasts, snacks, breads, salads, burgers, casseroles, and desserts, it is a cornucopia for Quinoa cravers. Recipes include: • Hash Brown Quinoa Casserole • Apple Morning Start • Quinoa Chickpea Crackers • Veggie Quinoa Pizza Role • Quinoa Taquitos • Cranberry Quinoa Scones • Chocolate Chip Quinoa Muffins • Artichoke, Arugula & Quinoa Salad • Southwestern Quinoa & Pasta Salad • Quinoa Paella • Quinoa Burrito Bowls • Quinoa Baked Apples • Quinoa Biscotti • Chocolate Mint Cookies Don’t hesitate. Start cooking gluten-free with quinoa now! |
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“A n amazing variety of delicious recipes ,” from appetizers to desserts, all made super-easy with Pillsbury’s ready-to-use dough ( The Midwest Book Review ).   This delectable follow-up to the national bestseller Pillsbury: The Big Book of Easy Baking with Refrigerated Dough features 160 wow-worthy recipes—each with a full-color photo—that make baking a breeze with prepared doughs like biscuits, pie crust, and pizza dough. Pillsbury enthusiasts and time-strapped bakers alike will find appealing main dishes and savory appetizers such as Buffalo Chicken Monkey Bread, as well as sweet treats like Party Cookie Pops.   A new index of products featured in the book will make it even easier for home cooks to find the perfect dish for their favorite refrigerated doughs. New features include making donuts and grilling bistro-worthy pizza. And as with all Pillsbury products, every recipe will have full nutrition information. |
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Named a Best Cookbook of the Year by Epicurious, The Kitchn, and more. If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With over 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. " Chili Crisp brings me immense joy—not just because of the delicious everyday recipes but also because of the whimsy and delight that Park brings to one of my favorite condiments. Chili Crisp is a love letter to its namesake with a third-culture approach. I cannot wait to wear down my copy over the years!"—Kim Pham, cofounder of Omsom Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It's both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal. James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp:  Start the day with Savory Morning Oats with Jammy Eggs and Pork Floss.Whip up Fiery Spaghetti and Meatballs for lunch.Tuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner.For dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!)  Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy Build-Your-Own Chili Crisp Formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar. A BELOVED INGREDIENT: Chili crisp, a delicious combination of chili flakes, oil, and crunchy things like garlic or toasted dried onions, is loved by millions the world over for topping fried eggs in the morning, swirling into creamy pasta, or drizzling on top of ice cream (yes, ice cream). There's never been a better time to discover the magical world that chili crisp has to offer.  FROM A CHILI CRISP EXPERT: James Park is a serious fan of chili crisp. Through his time at major food publications like Eater and Food52 and exploring his identity through Korean cooking, Park has gained a devoted following thanks to his inventive recipes and infectious love for all things food.  NO-RECIPE RECIPES: In addition to the 50 recipes for snacks, weeknight meals, sides, and desserts, there are dozens of pairing suggestions and flavor guides to take your love of chili crisp to the next level.  Perfect for: Chili crisp fans and those who are chili crisp–curious Fans of spicy foods and recipes Anyone looking for creative recipes for weeknight meals Pairing with a jar of spicy chili crisp to create memorable cooking gifts or gifts for foodies Adding to cookbook collections alongside Eric Kim's Korean American, Maangchi's Big Book Of Korean Cooking, and Momofuku: A Cookbook |
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Build-a-Bowl is a fun and healthy way to put good food on the table! Popular food blogger and teacher Nicki Sizemore’s fuss-free method starts with a grain base, whether it’s a popular favorite such as brown rice or an ancient grain like farro. Add a layer of fresh vegetables and herbs, follow that with a lean protein, then finish it off with a flavorful sauce for a delectable super-powered meal.  Sizemore’s 77 creative combinations range from the Chicken Sausage Meatballs Bowl to the Crispy Fish Taco Bowl and the vegan-friendly Double Broccoli Power Bowl. Suitable for breakfast, lunch, or dinner, the beauty of the bowl is that every combination can be customized, making it a perfect solution for feeding everyone at the table with their favorites — happily and easily. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.   |
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For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food.   Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy. From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love. |
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MAKE VEGANUARY EASY WITH SIMPLE PLANT BASED MEALS READY IN 30 MINUTES OR LESS With over 100 quick & easy plant-based recipes using supermarket staples along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and save the planet. From easy weeknight meals to meals you can rustle up in 15 minutes or saving bags of time and money by batch cooking, Broke Vegan: Speedy has got you covered. Whether you're taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: Speedy will bring variety and flavour to your meals without having to spend a fortune. Contents include: WEEKDAY LIFESAVERS READY IN FIFTEEN QUICK, QUICK, SLOW A LITTLE BIT SPECIAL SPEEDY SWEETS |
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This is the perfect cooking companion to better manage symptoms of irritable bowel syndrome (IBS). Offering 120 newly developed recipes created using the world’s largest database of FODMAP-tested foods, it shows you how to cook and enjoy low FODMAP foods at home. It also includes the Monash FODMAP stack cup, a unique feature designed by the research team to help customise meal plans to suit your lifestyle. With the  Monash University Low FODMAP  cookbook, you’ll have an easy-to-use guide to a diet therapy that brings together fresh, nourishing, low FODMAP ingredients to create delicious and simple dishes from around the world. With all proceeds from the cookbook going back into research, you’ll be playing a meaningful rule in making a bigger, better impact on the lives of people with IBS around the world. |
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You don’t have to know how to cook, you just have to love to eat. Delish.com speaks to food lovers who don’t fancy themselves chefs—and they do it through helpful, shareable recipes that are as fun to watch as they are to make. Now, they’ve crammed all of that insanity and entertainment into their first-ever cookbook. Inside, you’ll find more than 275 recipes and ideas that are meant to be devoured, not perfected—including Quesadilla Cake, Chicken Fried Cauliflower, and Cookie Dough Cheesecake—plus their best tips, tricks, and indispensable advice. |
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Includes the Most Delicious Collection of Ketogenic Diet Baking Recipes You Can Easily Make at Home in 2023! This ketogenic baking cookbook includes a wide variety of delicious and easy-to-make recipes that keep you in ketosis while indulging your cravings for sweets.. With these ketogenic baking recipes, you can enjoy your favorite desserts without sacrificing taste or giving up your low-carb diet. From ketogenic cookies and bread to decadent cakes and brownies, this cookbook ensures you never miss out on your favorite bakes. What's Inside? Ketogenic Cookie Recipes - An array of delightful keto-friendly cookies, such as Danish Butter Cookies, Chocolate Cheesecake Cookies, and Snickerdoodle Keto Cookies, await to satisfy your sweet tooth. Ketogenic Bread and Loaf Recipes - Missing bread on keto? Try our Pumpkin Loaf, Cinnamon Keto Bread, or 5-Ingredient Keto Cloud Bread. You'll find the perfect match for your morning coffee or a hearty sandwich. Ketogenic Cake and Brownie Recipes - Celebrate the moments of joy without breaking your diet. From the rich Peanut Butter Chocolate Cake to the zesty Lemon Cake and delicious Walnut Brownies, these recipes are perfect for parties or a quiet night in. Never compromise your diet or your love of sweet treats again! Enjoy decadent desserts while maintaining a healthy, low-carb lifestyle. This cookbook is a must-have for keto dieters and healthy dessert lovers alike. Order your copy today and let the journey to guilt-free, delicious baking begin! |
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« En publiant ce nouveau traité des socles, des grosses pièces, des entrées froides et de l’entremets de sucre, j’ai pensé qu’il était nécessaire, tant pour les hommes du métier que pour moi-même, de diviser mon grand traité sur la cuisine moderne en cinq ouvrages publiés séparément : d’abord pour en faciliter l’acquisition, et ensuite pour obtenir le temps convenable à l’achèvement de cette longue et difficile besogne que je me suis imposée. D’après ce nouvel ordre de choses, j’ai donc extrait de mon Pâtissier royal parisien le traité des entrées froides et de l’entremets de sucre. Ces deux parties appartiennent incontestablement à la cuisine du jour. Je sais que nos cuisiniers actuels ont été empressés de confier ces deux belles parties aux pâtissiers hommes de goût et adroits. Nous avons en général la conviction que le froid réclame beaucoup de soins et de décors dans tous ses détails, et pourtant certains cuisiniers qui ne savent pas faire la pâtisserie (et qui par conséquent ne sont pas décorateurs), croient la chose facile dans son exécution ; de plus, ils ont la folie de dire qu’un bon pâtissier devient rarement bon cuisinier, et cela, parce qu’ils ont l’ignorance de la pâtisserie et qu’ils en sont jaloux ; car ils savent très bien que nous devenons supérieurs sitôt que nous voulons nous livrer à la cuisine, puisque en effet, lorsque nous réunissons la pâtisserie à la cuisine, ce talent nous donne une supériorité incontestable. Je veux soutenir ce que j’avance : mes ouvrages prouveront que pour devenir cuisinier parfait, il faut avoir été pâtissier distingué : témoin nos plus fameux cuisiniers modernes, MM. Robert, Laguipière, Lasne, Riquette, Penel, Breton, Imbert, Adancour, et autres cuisiniers fameux ; et je puis assurer ces messieurs que la science du pâtissier du jour réclame tout autant de facultés intellectuelles que la cuisine, celle-ci étant d’ailleurs plus facile dans ses détails et son exécution, tandis que la pâtisserie ne reçoit sa qualité que dans des compositions toutes différentes les unes des autres. » BnF collection ebooks a pour vocation de faire découvrir en version numérique des textes classiques essentiels dans leur édition la plus remarquable, des perles méconnues de la littérature ou des auteurs souvent injustement oubliés. Tous les genres y sont représentés : morceaux choisis de la littérature, y compris romans policiers, romans noirs mais aussi livres d’histoire, récits de voyage, portraits et mémoires ou sélections pour la jeunesse. |
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“A painstakingly thorough aid that has something to offer everyone, from the culinary novice to the seasoned home cook.”—Tom Colicchio, James Beard Award-winning chef/owner Crafted Hospitality   For nearly 60 years, Williams-Sonoma has connected and inspired home cooks with the best cooking equipment and kitchen-tested recipes. Cooking at Home celebrates that legacy with recipes culled from its award-winning publishing program, which was guided by Chuck Williams for more than two decades. More than just a recipe collection, the book features a wealth of informative tips, techniques, and cooking know-how.   Re-released and updated in celebration of Chuck Williams’ 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program, which Chuck guided. In addition, the book includes 100 recipes from Chuck’s personal recipe collection. The book’s 22 chapters cover cooking topics from A-Z, making it a complete cooking reference book you can use every day, whatever you are in the mood for and whatever the occasion. Be sure to check out “Chuck’s Finds,” which highlight special merchandise that Chuck introduced in his Williams-Sonoma stores to the U.S. public.   “A compilation of his favorite recipes spanning decades. These dishes are classics in their own right.”—Thomas Keller, James Beard Award-winning chef/owner The French Laundry   “A visual and tactile treat containing a comprehensive array of eclectic cooking and prep tips (two per page) presented with a sophisticated aesthetic . . .  a book for everyone, a beautiful gift, and a practical long-term tool for the coziest room in the house.”— Publishers Weekly |
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“Inspiring” quick, seasonal meals from the New York Times food columnist “will make most readers both salivate and appreciate the ease of his recipes” ( Publishers Weekly ). Do you have 20 minutes to make a great meal? In Mark Bittman’s Kitchen Express , “America’s foremost home cook” ( New York Observer ) presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in twenty minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again! “This is a man who loves food in the most unstuffy way possible.” — The Chicago Tribune “I’d buy any cookbook Bittman wrote.” — The Miami Herald |
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“Cleverly combines science, history, and personal touches to make homemade bread accessible for everyone, no matter his or her level of experience.” —Meredith Leigh, author of Pure Charcuterie   Is there any food that evokes pleasant memories and warm feelings more than bread? It’s the most basic of foods, yet many of us are intimidated by the prospect of making our own. “Artisan” bread, craft bakeries, and wood-fired pizza are gaining popularity—imagine creating these fabulous breads at home.   With From No-Knead to Sourdough , author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and love of good food. From making simple yeast breads, to learning how to bake a wide variety of sourdough-based breads, the author’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of bread-baking.   Topics include: ·       Fitting bread-baking into your schedule ·       Low- and no-gluten baking, including GF sourdough breads ·       Using a wood-fired oven ·       Recipes for every comfort zone, from flatbread to sourdough ·       “Sexy science talk” sidebars for those interested in the science of baking.   From No-Knead to Sourdough will inspire the beginner and the accomplished baker alike to find their own comfort zone and move on to new skills when they are ready. Pizza and bagels, flatbreads and loaf breads, even gluten-free breads—you become the artisan when you make your own bread.   “There are few things more soul-satisfying than the taste of homemade sourdough, and even fewer things as healthful to keep your mind and body tuned and balanced. Victoria’s detailed but uncluttered recipes make that argument, delectably.” —Stephen Yafa, author of Grain of Truth |
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NEW YORK TIMES BESTSELLER A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing. From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner. Zaytinya—which draws its name from the Turkish word for olive oil—brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today. |
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Coeliac disease or a gluten intolerance used to mean that favourite foods like delicate pastries, springy noodles and fluffy cakes were off the menu. Now Melanie Persson, Instagram foodie and the first coeliac contestant on MasterChef Australia, is bringing them back. Mel was diagnosed with coeliac disease in her early twenties, and as she began to explore the world of gluten-free cooking, she found that most recipes focused on health and restrictions rather than flavour and texture. She was devastated to think that the foods she had grown up with from Japan and Italy might now be out of reach. As a passionate cook, Mel was determined not to miss out, so she got to experimenting. She spent years in her kitchen perfecting gluten-free versions of the dishes she craved - from fresh pasta to decadent pastries, and udon noodles to baklava. In her debut cookbook, Mel shares 75 of her most superb gluten-free recipes for food that is rich, tasty and made to share - and indistinguishable from the gluten-based versions. |
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Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know , he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat , Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire. |
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A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” ( Chicago Tribune ). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.   In these pages, home cooks will discover:    • Minestrone alla Romagnola    • Tortelli Stuffed with Parsley and Ricotta    • Risotto with Clams    • Squid and Potatoes, Genoa Style    • Chicken Cacciatora    • Ossobuco in Bianco    • Meatballs and Tomatoes    • Artichoke Torta    • Crisp-Fried Zucchini blossoms    • Sunchoke and Spinach Salad    • Chestnuts Boiled in Red Wine, Romagna Style    • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts    • Zabaglione    • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout,  Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.   As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy. |
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The perfect follow up to Food in Jars : More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like: Blueberry Maple Jam Mustardy Rhubarb Chutney Sorrel Pesto Zucchini Bread and Butter Pickles Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch. |
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Après avoir complètement bousculé nos façons de percevoir les repas santé avec les tomes 1 et 2 de Ç’a pas d’l’air, mais c’est santé !, le Fit Cook s’attaque à un repas qui cause bien des maux de tête : le lunch ! Dans ce nouveau livre, le roi du meal prep applique sa méthode éprouvée et nous invite à mettre de côté le petit sandwich au pain blanc redondant et la salade verte sans âme pour faire place à des dîners absolument gourmands et décadents, mais toujours aussi sains. Avec son style unique, il réinvente les chaudrées, les salades, les sandwichs, les plats chauds et les collations afin de rendre nos boîtes à lunch irrésistiblement appétissantes. Enfin ! Pour que les lunchs ne soient plus une corvée, le Fit Cook nous livre aussi une foule de conseils pour alléger et optimiser leur réalisation en mode meal prep. Que vous soyez un habitué des salles de sport, que vous surveilliez votre alimentation ou que vous souhaitiez simplement manger plus sainement, ces 65 nouvelles recettes gourmandes et protéinées vous promettent des repas du midi colorés, savoureux et faciles à préparer. Avec ce nouveau livre, le plus difficile sera de patienter jusqu’à l’heure du lunch ! |
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Discover how to make mouthwatering meals in a fraction of the time—includes over twenty-five recipes! Pressure Cookers have been treasured by home cooks for years for allowing them to put a satisfying meal on the table in under an hour. Dishes with long cooking times, such as large cuts of meat, dried beans, stews, and risottos, are produced in less than half of their usual time in these handy devices. With beautifully photographs, this book covers all the basics of pressure cooking, including choosing a stovetop or electric model, and features tips and tricks for using your cooker. Also included are over twenty-five recipes that let you dive into Sunday favorites that are now suitable for busy weeknights, such as Chipotle-Honey Short Ribs; Shrimp Risotto with Lemon & Basil; Bolognese with Red Wine & Sage; and Green Chile & Tomatillo Carnitas. You’ll also find healthy appetizers and sides, such as Artichokes Stuffed with Garlicky Bread Crumbs & Pancetta and Eggplant Spread with Olives & Fresh Thyme. And save room for dessert—there are recipes for decadent Salted Dark Chocolate & Amaretto Pots de Crème, Lemon-Vanilla Cheesecake with Berry Compote, and more! |
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Learn to make your favorite brand-name snacks and confections using all natural ingredients in this “masterpiece of reverse engineering” (SeriousEats.com) A cream-filled chocolate cupcake for dessert. Caramel popcorn while watching a movie. An ice cream sandwich on a hot summer day. Everyone enjoys indulging in their favorite guilty pleasures. But wouldn’t it be nice if junk food wasn’t full of junk? With Classic Snacks Made from Scratch , you can make your own beloved snacks and vending machine classics using all-natural ingredients. You’ll discover that these simple, preservative-free recipes taste better than the brand-name originals! This volume includes seventy salty and sweet recipes, including: •Nutter Butters® •Nacho Cheese Doritos® •Funyuns® •Klondike® Bars •Animals Crackers •Creamsicles® •Sour Patch™ Kids •Cinnamon Pop Tarts® |
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Marisa McClellan's first book for accessible home preserving for jams, jellies, pickles, chutneys, and more, as seen on her beloved food blog Food in Jars . Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes: In the spring: Apricot Jam and Rhubarb Syrup In the summer: Blueberry Butter and Peach Salsa In the fall: Dilly Beans and Spicy Pickled Cauliflower In the winter: Three-Citrus Marmalade and Cranberry Ketchup Marisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body. |
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JAMES BEARD AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Grab a light drink and a bite, and enjoy cocktail hour, the French way. For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party,  Apéritif  is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality.  Apéritif  celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres.  Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished—an easy feat to pull off for the relaxed host at home.  Apéritif  also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor,  Apéritif  makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves   Praise for  Apéritif “With a dram of humor, Ms. Peppler provides a primer with the history and uses of various apéritifs.” — The New York Times,  “19 Best Cookbooks of Fall 2018”   “With witty and honest prose and stunning photography, this book is one to keep out on the coffee table (or bar cart).” — Food & Wine , “Best Cocktail Books of Fall 2018” “Step aside, Italian aperitivo. This book moves over into the equally stylish and luxurious territory of the French cocktail hour, providing recipes for classic and contemporary before-dinner French cocktails, along with light bites.” — Epicurious |
