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400 Barbecues
This book brings together 400 beautifully photographed recipes, both traditional and new, to help you make the most of your barbecue and garden all summer.Nothing compares to the flavors, aromas and all-round experience of a barbecue. Whether you are looking for unusual international recipes, robust family favorites or simple, seasonal dishes, this book covers the whole spectrum, and even includes recipes for fabulous home-made chutneys, relishes and marinades, to bring unforgettable flavor to your barbecue.Scoop up creamy dips with home-made breads to start, or try appetizers fresh from the grill, such as Corn Griddle Cakes, Sizzling Chilli Scallops or Chicken Satay Sticks. Succulent main courses include seared Tuna with Ginger, Broiled Goat’s Cheese Pizza and, of course, the unbeatable Home-made Burgers with Relish. An array of inspired salads and vegetable recipes complement the main meat, fish and vegetarian dishes. All the recipes are explained step by step with clear photography.At the end of the meal, cool down with luscious drinks and ice creams to delight children and adults alike, or keep the coals hot for sweet treats such as Chargrilled Pineapple, Grilled Strawberries and Marshmallows or Calvados-flamed Bananas.With a full introductory section about choosing and preparing your barbecue, knowing which foods to choose and how to judge cooking times, readers can safely and confidently enjoy the best outdoor eating all summer long..-.
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Simply Organic:
The world is changing, and along with it, so must our eating habits. Author and restaurateur Jesse Ziff Cool has compiled over 30 years of knowledge about organic, local, and sustainable food into one magnificent cookbook. With 150 enticing recipes, Simply Organic encourages home cooks to embrace organics as a lifestyle rather than a fad. Cool organizes her chapters seasonally to ensure that the freshest, ripest ingredients enhance the flavors of dishes like Filet Mignon with mashed Potatoes and Leek Sauce in early spring to Pumpkin Raisin Bread Pudding in autumn. Inspiring profiles on farmers and producers reveal how these individuals are working to create a sustainable future every day..-.
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Grassfed Gourmet Cookbook:
In the emerald-green fields of America’s finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In The Grassfed Gourmet Cookbook, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on pasture. Discover how meat and dairy products are meant to taste through mouthwatering recipes for a wide range of pasture-raised meats and dairy products, including beef, bison, venison, veal, lamb, goat, pork, poultry, rabbits, and cheese. Hayes also discusses the nutritional, environmental, social, and animal-welfare benefits of pasture-based farming as well as simple strategies for finding and preparing grassfed and pasture-raised foods..-.
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The Best Slow and Easy Recipes:
There is something magical that happens with certain foods when you slow down the cooking: flavors deepen and become more complex, meat turns meltingly tender, and fruits and vegetables develop a rich, caramelized exterior. With The Slow & Easy Recipes, the cooks at America’s Test kitchen have taken a fresh approach to the classic techniques of slow cooking to give you uncomplicated recipes that are worth the wait. Whether you’re looking for the definitive version of familiar favorites (Classic Beef Stew or Pot Roast with Root Vegetables) or something new to add to your repertoire (Cuban-Style Roast Pork or Lamb Tagine), you’ll find it all here. Find out why cooking a roast at an unusually low temperature gives you the most tender, flavorful meat ever and learn one of the easiest, most foolproof ways to cook fish (in a large covered pot). We’ll tell you why cooking side dishes in the oven (rather than on the stove) gives you the most consistent, reliable results every time and how a moderate oven temperature and extended cooking time can make the most of out-of-season fruits and vegetables, creating new and unexpected flavors. With The Best Slow & Easy Recipes in hand, you’ll discover that sometimes slower is simply better and easier..-.
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Make Ahead: Food Made Fast
Modern life doesn’t leave a lot of time for standing in front of the stove. That’s why Williams-Sonoma Food Made Fast: Make Ahead is designed to help you prepare delicious food in advance so you can save time during the week and still have fresh, homemade meals. Each recipe can be made in three steps or fewer, using a handful of easy-to-find ingredients that showcase fresh flavors without fuss.You’ll discover tons of tasty and innovative recipes that can be made in advance. Savory sauces like Arugula Pesto or Roasted Tomato Sauce can be used in dishes like Grilled Halibut with Arugula Pesto or Baked Rigatoni with Ricotta and Sausage during the week. Plus, recipes like Salt-and-Pepper Chicken and Baked Ham will yield enough to be used in other dishes like Shanghai Noodles with Chicken or Black Bean Soup with Ham. We haven’t forgotten freezable options! Prepare Three-Cheese Manicotti or Classic Crab Cakes – both can be frozen for future home-cooked meals. Save time with our handy suggestions for planning meals, guidelines for keeping a well-stocked pantry, and tips for efficient shopping. Learn to be a more efficient cook in no time!You’ll find:Over 40 simple, classic recipes that can be made ahead of time—all can be prepared in just 3 steps or less!Useful large-batch recipes that yield enough food for several meals, plus dishes that can be frozen for future meals90 beautiful color photographs for cooking inspirationEntire chapters full of suggestions for becoming a smarter cook and keeping a well-stocked kitchenTime-saving cooking tips and techniques throughout the cookbookAnd much more!.-.
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The Complete Robuchon
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed “Chef of the Century.”Joel Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics–Pot-au-Feu, Sole Meuniere, Cherry Custard Tart–as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors–the genius for which he is rightly celebrated–Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without..-.
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Not Your Mother’s Weeknight Cooking
This book features 125 entree recipes for healthy, delicious meals that are quick to make, easy on the budget and have plenty of appeal for both adults and kids. Hensperger takes the hallmarks of the Not Your Mother’s slow cooker books – fresh, healthy ingredients and contemporary flavors – to create recipes including Roast Turkey Tenderloin with Citrus Wine Sauce, Baked Halibut Parmesan, Pan-Sauteed Lamb Chops with Blackberry Sauce, Ravioli with Quick Tomato Basil Sauce, and Portobello Mushroom Sandwiches with Cranberry Dijon Mustard. Home cooks will turn to this book time and again for simple, wholesome dinners for any night of the week..-.
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Rachael Ray’s Big Orange Book:
In the 10 years since she served up her first 30-minute meal—and thousands of delectable dinners later— Rachael Ray has learned just about all there is to know about getting a great tasting meal on the table in a hurry, whether it is one of her patented 30-minute miracles or something just a tad more involved for a special gathering. Rachael’s Big Orange Book is the ultimate resource for busy cooks. Need kitchen inspiration? It’s all here and it’s all new—and bigger than ever!Just one for dinner tonight? Forget the cold cereal. Rach has a chapter of recipes that make dining on your own a thoroughly civilized occasion, with great meals that won’t leave you with a fridge full of leftovers. Vegetarians on the guest list? No problem! Choose from dozens of meat-free meals that are every bit as satisfying as your tried-and-true standards and savory enough to please the carnivores in your crowd. Observing a Kosher menu? Check out the selection of menus just for Kosher cooks, all ready in less than, you guessed it, 30 minutes. There’s even a mother lode of burger recipes for fans of the bun—so many options you could make a different burger every day for a full month!In addition to her latest 30-minute creations, Rachael has put together an array of menus and recipes for easy entertaining, from quick snacks to serve for game night and easy hors d’oeuvres, to soup-to-nuts menus for her favorite holidays and special occasions. Whip up a pasta buffet for a special mom on Mother’s Day, please a crowd with a super-simple Oscar party menu, and give thanks for not one but four fantastic menus that keep holiday stress to a minimum by getting you out of the kitchen in record time.Best of all, these recipes have all the huge flavors you’ve come to expect from Rachael, with something to please every taste—and every food budget. You’ll even find the treasured family recipes that Rachael and her husband, John, have enjoyed for years; see if they don’t become beloved family traditions in your home as well. Whether this is your first introduction to cooking the 30-minute way or you are a long-time convert, you’ll find irresistible new recipes here.-.
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Easy Everyday Cooking
If you love to cook but don’t have the time, Easy Everyday Cooking is your solution. Filled with more than 190 enticing and no-fuss recipes for everything from main dishes, side dishes, appetizers, snacks, and desserts, this book makes cooking for your family easier than ever … and the tempting flavors of the meals you prepare will have everyone asking for seconds.Easy Everyday Cooking includes: 192 irresistible recipes that go together quickly and easilyTaste appeal — all recipes have been tested and approved by the Better Homes and Gardens® Test Kitchen 136 enticing full-color photographsComplete nutrition facts..-.
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Wine Country Cooking
Nationally known chef and PBS television personality Joanne Weir shares her favorite Mediterranean-influenced recipes from California wine country.Acclaimed chef Joanne Weir captures the fresh flavors of Napa and Sonoma in this lushly photographed cookbook. With 150 recipes for Mediterranean-inspired bites and meals plus world-class wine pairings, WINE COUNTRY COOKING presents a lifestyle of casual yet gracious eating, drinking, and entertaining.”Comfortable yet alluring recipes that do not demand hours of work.” New York Times.-.
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The Organic Food Shopper’s Guide
Why Should You Choose Organic Foods?Organic food has never been more popular, and for good reason: it tastes better, it’s more nutritious, and it’s better for the environment. This handy guide shows you how to select the freshest, tastiest varieties and transform your organic groceries into memorable meals. You’ll find guidance on what to look for when shopping, how to handle each food in the kitchen, and why, when foods are organic, they’re so darn good for you. Here’s everything you need to enjoy food that you can feel great about eating:Profiles of more than 100 organic foodsComplete coverage of fruits, vegetables, nuts, herbs, dairy, eggs, meat, and moreAt-a-glance advice on peak seasons, nutrition, good varieties, and what to look forDetailed information on preparation, storage, complementary flavors, and kitchen usesMore than 100 tasty recipes and dozens of cooking tips.-.
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The Science of Good Food:
2009 IACP Award Winner!The science of cooking is the most fascinating and influential development in cuisine.Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative..-.
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Buddha’s Table
Buddha’s Table presents a magnificent and joyful celebration of Thai cuisine that is guaranteed to add diversity and pleasure to your cooking and dining experience. It’s easy to prepare any dish on a Thai menu with these guidelines and recipes from Thai chef Chat Mingkwan. Discover how to enhance the flavors that are found in Thai produce and spices and learn how to make your own curry pastes and sauces, the foundation for any great Thai meal. Chat’s experience as a cooking instructor can be seen in his use of precise measurements, easy techniques, and simple instructions. These recipes have been tasted over and over by students and friends to ensure that they are flawless and delicious, but most important, that they manifest the Thai soul..-.
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Jamie at Home:
Home is where the heart is . . . This book is very close to my heart. It’s about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn’t really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch!I came to realize last year that it’s not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.Inside you’ll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well!.-.
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Soup
Hot, cold, savory and sweet for any occasion. Served hot in the heart of winter or cold on the hottest summer day, a well-crafted soup is always a hit with family and friends. The 90 recipes in Soup are fun and easy, and will appeal to any home cook. With a wide variety of ingredients, cooking methods and serving ideas, this collection includes familiar favorites as well as recipes that offer unexpected flavors. A lush photograph accompanies each recipe. Served with noodles or croutons, filled with whole vegetable pieces or blended to a smooth cream, Soup has something for every palate — and every occasion. The 90 recipes include: Tomato veloute with fresh coriander Pea soup with mint Corn and red pepper chowder Bouillon with potato quenelles Melon and mango soup..-.
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Burgers
A homemade burger is a sumptuous feast, an explosion of flavors—a real treat for the tastebuds. Louise Pickford, who flips a burger better than anyone, has collected some of our best-loved combinations as well as creating newer, better, bigger burgers to tempt you and your family. Full of flavor and made using the best ingredients, these delicious recipes for homemade burgers will put the average fast-food version to shame. There is nothing better than the aroma of flame-grilled meat. That lovely smoky, lightly charred flavor followed by a tender, moist center. Try the Classic All-American; a Bacon Burger with Creamy Coleslaw; or a Caribbean Chile Burger. Or, for a lighter option, try Creole Spiced Chicken Burger; Turkey Burger with Onion and Cranberry Jam; or Chicken Steak Burger with Caesar Dressing. Vegetarians don’t miss out! Try Spiced Falafel Burger; Mushroom Burgers with Caramelized Garlic Mayo; and Curried Sweet Potato Burgers. Delicious extras include Shoestring Fries; Mustard Mayo; and a fabulous homemade Smoky Barbecue Sauce. For drinks, try Tropical Fruit Smoothie; Strawberry Milkshake; or Iced Coffee Shake with Chocolate Sprinkles..-.
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Bars And Squares
The ultimate collection of favorite recipes for snacks and desserts. Bars and squares are so easy to make, and they provide such sweet satisfaction. Bars and Squares features 200 yummy recipes with a wide variety of flavors — fruits, nuts, spices, chocolate and more — that make these tasty treats ideal for almost any occasion. And many of the recipes just call for mixing up the dough, putting it into a pan, and baking it in the oven. In this new cookbook, Jill Snider brings together an outstanding collection of her favorite recipes, which are enhanced by lush full-color photographs. This comprehensive cookbook has 12 chapters, including kid-friendly, no-bake, chocolate, brownies only, shortbread, and healthy and wholesome. Here’s a small sampling of these baked delights: Orange cream cheese brownies, rocky road chocolate bars Hearty and healthy apricot almond bars, apple cinnamon bars Praline bars, chocolate buttercrunch bars, mocha cheesecake squares Cherry pecan shortbread squares, lots of lemon squares, tropical treats. There are familiar recipes as well as many new ones that will create wonderful memories for family and friends. This segment of the baking category is a traditional favorite, and home cooks everywhere will welcome this new cookbook..-.
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