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Wellness for Dogs: A Guide for Health, Hygiene, and Happiness
by Céline Gastinel-MoussourThis must-have resource is the perfect gift for every caring dog owner to ensure their pet&’s health and wellness—with advice and solutions for everything from grooming to digestion to age, plus 30 simple recipes for treats, tonics, and skin and fur care. With four color photography and chapters dedicated to physical and emotional needs, Wellness for Dogs offers all that's needed to give a new pet owner confidence or to put an experienced pet owner on a healthier path. Chapters are dedicated to daily life, mental well being, and aging. Specific and clear advice covers everything from keeping your pet's coat glossy to making sure his diet is healthy and even solutions for over-excitement and behavioral issues. It includes 30 simple recipes for treats, tonics, and skin and fur preparations.
The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients
by Scott Mowbray Ann Taylor PittmanTwo James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foodsMake the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding—it&’s magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here&’s how—with just a dash here or a tablespoon there—you can elevate your cooking using 65 common pantry items from around the world.
Madame Fromage's Adventures in Cheese: How to Explore It, Pair It, and Love It, from the Creamiest Bries to the Funkiest Blues
by Tenaya DarlingtonA transporting guide to all things cheese, from how and where it's made to how to truly taste it Meet Madame Fromage, aka Tenaya Darlington. A charming, witty, deeply knowledgeable and, above all, passionate caseophile—a fancy way of saying cheese lover—she&’s here to teach us pretty much everything we need to know about choosing cheese, tasting it, pairing it, and sharing it. Structured around the concept of eight tasting journeys, Madame Fromage takes us on tours through the cheese world. We skydive into fresh cheeses, like chevres, ricotta, and buffalo mozzarella. Trek through the Alpines, with its Emmentalers and Gruyeres. Go spelunking into stinky cheeses like Taleggio, Pont-l&’Eveque, and the rank Langres. Take a geological adventure with aged cheeses, including Parmigiano Reggiano and Manchego, and hop on a blue cheese rock &’n&’ roll tour—with their piercings and weird markings, these funky gorgonzolas, Roqueforts, and Stiltons are the rock stars of the cheese world. They also pair well with bourbon and elevate a burger, not to mention a wedge salad. Along the way we learn about pasture-raised animals, spend time with fearless cheesemakers, discover tips on creating next-level boards for every style of cheese. And find a bucket-list of 25 greats readers will want to tick off, one by one. For any curd nerd whose eyes light up at the mere mention of triple crème, it&’s a journey that can&’t be missed.
The Vegetable Eater: The New Playbook for Cooking Vegetarian
by Cara ManginiThe IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook&’s everyday rotation. The Vegetable Butcher is back! With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook&’s everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework—through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl, Hearty Entrée Salad, or Frittata, each with variations for spring, summer, and fall). 35 essential dishes. 3 seasonal variations. More than 100 simple, nourishing, vegetable-forward recipes to put on repeat.
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill (Steven Raichlen Barbecue Bible Cookbooks Ser.)
by Steven RaichlenChicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen. An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
Pastrami Murder (The Darling Deli #1)
by Patti BenningEver notice that the best dishes... Are made by one smart cookie? Deli owner, Moira Darling didn't get as far as she did by going with the flow. The smart and sassy amateur sleuth runs a successful shop and will do whatever it takes to protect it. Her world is turned upside-down, however, when a cross-town rival is found murdered. You'll find a delicious mix of personalities as a handsome and clever detective joins forces with Moira and her young daughter to get to the bottom of the mess in which the daring deli owner finds herself. Toss in a marvelous mix of helpful and not so helpful townsfolk, and you've got one fast-paced and entertaining Cozy Mystery, set on the shores of lovely Lake Michigan.
Corned Beef Murder (The darling Deli #2)
by Patti BenningA friend in need, is a friend indeed... And no one is going to get away with hurting one of Moira's friends. Deli owner and amateur sleuth, Moira Darling, is doing well in business and life, when tragedy shatters her world. The loss of a dear friend drives her to team up with her favorite Private Investigator again, to get to the bottom of a heartbreaking mystery. As the daring pair delves into the case, the clues seem to point way too close to home, leaving Moira to wonder just exactly whom she can trust in this action-packed tale of murder and deception. If you're in the mood for a delicious Cozy Mystery, pick up this delectable book today!
White Chocolate Murder (Frosted Love Cozy Mysteries #31)
by Summer PrescottFamily ties, death and lies... Sometimes murder hits way too close to home. Cupcake baker and amateur sleuth, Melissa Beckett, has her hands full when her best friend, Echo, asks her to host a funeral in the bed and breakfast inn that she owns with her hunky hubby, Detective Chas Beckett. There's a strange, and slightly scary, cast of characters who arrive for the funeral, and all heck breaks loose when it's discovered that there is something missing from the deceased. This rollicking Cozy Mystery will take you on a wild ride through murder, mayhem, and good old fashioned human compassion, as you see surprising sides of characters that you didn't know existed. Come to Calgon and explore a whole new world of mystery and adventure! Includes cupcake recipe.
Cold Cut Murder (The Darling Deli #3)
by Patti BenningMurder is a dish best served cold... But a body in a deli spells real trouble. Deli owner and amateur sleuth, Moira Darling, is enjoying the annual Winter Festival in her quaint hometown of Maple Creek, Michigan, and is gearing up for a sweet Valentine's Day. Her holiday plans are derailed, however, when Moira discovers a body in her shop. While she's busy investigating a murder, and trying to run her busy deli, Moira is dismayed to learn that a new competitor has opened a shop in town. The competitor's wayward husband seems to take more than a professional interest in Moira, creating a frosty relationship between Moira and his wife. Will Moira be able to cut through the drama, while finding a killer? Or will more than her heart be broken on Valentine's Day? Find out in this fast-paced Cozy Mystery! Pick up your copy today!
Klondike, Do Not Eat Those Cupcakes!
by Amanda DriscollJoin a hungry seal as he attempts the impossible task of waiting until his sister's party to eat a delicious birthday cupcake in this hilarious picture book that's perfect for fans of Waiting Is Not Easy!What's the one thing you could say to make birthday cupcakes even more delicious to Klondike? Tell Klondike not to eat them!Klondike's sister is having a birthday party, and everything is ready--the only thing that's left to do is wait until it's time to eat the birthday cupcakes.But Klondike REALLY loves cupcakes. And waiting is SO hard. The narrator tries everything to keep him from eating the treats, from distracting him with a magician to visualizing tubeworm tacos instead of cupcakes (unfortunately, seals like Klondike are big fans of tubeworm tacos).Alas, these tactics are no match for Klondike's love of cupcakes. It isn't long before he caves to his cravings, and it looks like the party will be cupcakeless! Will he be able to whip up a new batch in time?"A picture-book treat."--Kirkus Reviews
Summer Supper
by Rubin PfefferA bold and graphic farm-to-table story, told entirely in words beginning with the letter "s"!From sowing seeds in spring to savoring succotash, follow the creation of a family meal from the farm to the picnic table on a warm summer evening. Told entirely in words beginning with the letter "s," this book will give children an appreciation for the process by which their food travels to the dinner table.Mike Austin cleverly incorporates Rubin Pfeffer's words into his art and creates a visual feast in which kids will love to indulge! Layers of humor and storytelling make this worth many revisits.
Donuts and Other Proclamations of Love
by Jared ReckThe future is anything but certain in this alternately funny and heartbreaking contemporary story about food trucks, festivals, and first loves.It's easy to look at high school senior Oscar Olsson and think: lost. He hates school, struggles to read, and wants nothing to do with college. But Oscar is anything but lost---he knows exactly what he wants and exactly how to get it. Oscar and Farfar, the Swedish grandfather who's raised him, run a food truck together selling rullekebab and munkar, and Oscar wants to finish school so he can focus on the food truck full-time.It's easy to look at Mary Louise (Lou for short) Messinger and think: driven. AP everything, valedictorian in her sights, and Ivy league college aspirations. When Lou hijacks Oscar's carefully crafted schedule of independent studies and blocks of time in the Culinary Lab, Oscar is roped into helping Lou complete her over-ambitious, resume-building service project-reducing food waste in Central Adams High School. While Lou stands to gain her Girl Scout Gold Award, Oscar will be faced with a mountain of uneaten school apples and countless hours with a girl he can't stand.With the finish line in sight, a relationship he never expected, and festival season about to begin (for good), the unthinkable happens, and Oscar's future is anything but certain.
Fruit Bowl
by Mark HoffmannWho belongs in the fruit bowl? Apples, check. Blueberries, check. Tomato, che-- Wait, what?! Tomato wants to join the other fruits, but does he belong? The perfect mix of botany and a bunch of bananas!All the fruit are in the bowl. There's Apple and Orange. Strawberry and Peach. Plum and Pear. And, of course, Tomato.Now wait just a minute! Tomatoes aren't fruit! Or are they?Using sly science (and some wisdom from a wise old raisin), Tomato proves all the fruit wrong and shows that he belongs in the bowl just as much as the next blueberry! And he's bringing some unexpected friends too!"A fun, brain-teasing food literacy lesson that's a cornucopia of produce and wordplay."--Publishers Weekly, starred review"An a-peel-ing addition."--School Library Journal
My American Dream: A Life of Love, Family, and Food
by Lidia Matticchio BastianichFrom the best-selling cookbook author, beloved and award-winning television personality, and hugely successful restaurateur--a heartwarming, emotional, revelatory memoir told with all her hallmark warmth and gusto.Lidia's story begins with her upbringing in Pula, a formerly Italian city turned Yugoslavian under Tito's communist regime. She enjoys a childhood surrounded by love and security--despite the family's poverty--learning everything about Italian cooking from her beloved grandmother, Nonna Rosa. When the communist regime begins investigating the family, they flee to Trieste, Italy, where they spend two years in a refugee camp waiting for visas to enter the United States--an experience that will shape Lidia for the rest of her life. At age 12, Lidia starts a new life in New York. She soon begins working in restaurants as a young teenager, the first step toward the creation of her own American dream. And she tells in great, vivid detail the fulfillment of that dream: her close-knit family, her dedication and endless passion for food that ultimately leads to multiple restaurants, many cookbooks, and twenty years on public television as the host of her own cooking show. An absolute must-have for the millions of Lidia fans.
Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House
by Alex Prud'hommeA sumptuous narrative history of presidential food--from Washington starving at Valley Forge to Trump's well-done steaks with ketchup--from the co-author of My Life in France.1600 Pennsylvania Avenue is perhaps the most important house in the world, which gives the food on the Commander-in-Chief's table unprecedented significance. What our leaders choose to eat, how the food is prepared and by whom, and the context in which these meals are served speaks volumes not only to the country, but often to the world at large. These gustatory messages touch on everything from personal taste (Jefferson's love of eggplant, FDR's terrapin stew, Nixon's daily lump of cottage cheese topped with barbecue sauce, Obama's arugula) to local politics, national priorities, global diplomacy, climate change, and war--not to mention race, gender, class, money, and religion. In The First Kitchen, Alex Prud'homme explores the fascinating stories of first families through the food they ate and served, and in doing so paints a unique picture of the institution of the presidency--and its place in American history.
Joe Beef: Another Cookbook of Sorts
by Frederic Morin David McMillan Meredith EricksonA new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.
Latin American Cooking Across the U.S.A.
by Himilce NovasIn the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U. S. Representative Henry B. Gonz#65533;lez of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
Latin American Cooking Across the U.S.A.
by Himilce Novas Rosemary SilvaIn the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. Spicy, colorful, and full of surprises, Latin flavors are the latest rage with Nuevo Latino chefs from New York to Los Angeles. But here the exotic is translated into wonderful everyday dishes that home cooks can easily master. For starters, Novas and Silva give us luscious Chilled Roasted Sweet Red Pepper and Coconut Soup or Orange-Scented Roasted Pumpkin Soup and appetizers known as antojitos ("little whims")--Bayamo's Fried Wontons with Chorizo and Chiles or a Costa Rican Black Bean and Bacon Dip. For main courses, there are hearty delights like Piri Thomas's Chicken Asopao or a Heavenly Potato Pie with Minced Beef, Raisins, and Olives. Center stage in many a meal are the rice and bean dishes with countless delicious variations on the theme, like Gallo pinto, Red Kidney Beans and Rice, and "Jamaican coat of arms", also called Rice and Peas (which are actually small red beans). And to satisfy the Latin appetite any time of day, also included here is a rich array of tamales, empanadas, and other turnovers, like Little Brazil Shrimp Turnovers stuffed with shrimp and hearts of palm. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. González of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients. An exuberant one-of-a-kind cookbook that will add a new dimension to the American table.
Always Home: Foreword by Alice Waters
by Fanny SingerA cookbook and culinary memoir about growing up as the daughter of revered chef/restaurateur Alice Waters: a story of food, family, and the need for beauty in all aspects of life.In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel; a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.
Notes from a Young Black Chef: A Memoir
by Joshua David Stein Kwame Onwuachi“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to “learn respect.” However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef. Onwuachi’s love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes. As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreams—even when they don’t turn out as you expected—Notes from a Young Black Chef is one man’s pursuit of his passions, despite the odds.“This is an astonishing and open-hearted story from one of the next generation’s stars of the culinary world. I am so excited to see what the future holds for Chef Kwame—he is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring.” —José Andrés
Sicilian Home Cooking: Family Recipes from Gangivecchio
by Giovanna Tornabene Michele Evans Wanda Tornabene"To know and be close to your family, nothing is more important than dining together at home, as often as possible, on delicious home cooking. Salute!"--Wanda Tornabene, from the IntroductionFour years after winning the 1997 James Beard Award for Best Italian Cookbook, Wanda Tornabene and her daughter, Giovanna, return with a glorious second helping of homestyle recipes. Sicilian Home Cooking offers more charming stories and rustic, delicious dishes from the kitchen of Gangivecchio, the Tornabenes magnificent thirteenth-century abbey in Sicily's Madonie Mountains.As in the award-winning La Cucina Siciliana di Gangivecchio, here you'll find a wonderful array of simple, mouthwatering recipes for antipasti, soups, pasta, rice, meat, fish, vegetables, salads, and desserts including easy and delicious variations on bruschetta, the hearty Fagioli e Festoncini di Nonna Elena (Granny Elena's Bean and Pasta Soup), enticing entrees like Cotolette di Vitello di Wanda (Wanda's Veal Cutlets) and Gamberi in Crosta alla Gangivecchio (Gangivecchio's Shrimp en Croute), and sublime desserts like Cartocci (Fried Pastry Coils with Ricotta Cream) and Gelo di Caffe (Coffee Gelatine). Sicilian Home Cooking also offers some tempting new sections. Egg Dishes showcases this essential ingredient in beautiful frittatas. Pizza and Focaccia is a salute to these most Italian of breads, adorned with fresh toppings. The section on couscous teaches the traditional method for this Arab speciality, which Sicilians have adopted as their own. Wines and Liqueurs gives recipes for homemade, refreshing libations, including the Italian favorite, Limoncello.The homestyle recipes are nothing short of fantastic; but what makes this book even more special is that Wanda and Giovanna welcome you not only into their kitchen but also into their lives at Gangivecchio. In stories rich with the fragrant atmosphere of the gorgeous Sicilian countryside, they share memories of the annual grape harvest, a special Christmas snowstorm, and an illicit childhood trip on a commercial fishing boat. They describe favorite local restaurants and dishes from the past and the present. And they tell funny and touching stories of relatives, friends, and pets; both old and new.Sicilian Home Cooking is a cookbook and much more; a true slice of Sicilian life.
Felidia: Recipes from My Flagship Restaurant
by Lidia Matticchio Bastianich Tanya Bastianich Manuali Fortunato NicotraBeloved chef and best-selling author Lidia Bastianich shares, for the first time, the timeless recipes that have made her flagship restaurant, Felidia, a New York City dining legend for almost four decades.Ever since it opened its doors on Manhattan’s Upper East Side in 1981, Felidia has been revered as one of the best Italian restaurants in the country. In these pages, Lidia and longtime Executive Chef Fortunato Nicotra share 115 of the recipes that capture the spirit of the Felidia menu past and present. From pastas and primi to appetizers and meats, and from breads and spreads to sides and soups, these are some of Lidia’s absolute favorite dishes, lovingly adapted for home cooks to re-create in their own kitchens. Here are recipes for old-school classics such as Pasta Primavera and Linguine with White Clam Sauce and Broccoli. Contemporary favorites include Pear and Pecorino Ravioli, Chicken Pizzaiola, Short Ribs Braised in Barolo, and Eggplant Flan with Tomato Coulis. Exquisite dessert recipes include Warm Nutella Flan, Open Cannolo and Limoncello Tiramisù, while Passion Fruit Spritz and Frozen Peach Bellini come from the restaurant’s lively bar. Felidia is a beautifully illustrated, full-color cookbook that takes readers behind the scenes of the restaurant’s storied history and is filled with the same warmth and hospitality that are the hallmark of all of Lidia’s cookbooks. It’s the next-best thing to enjoying an evening out at this award-winning eatery!
A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook
by Carolynn Carreno Melissa WellerFrom the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master."A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker&’s must!&” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.
Too Many Tamales
by Gary SotoThis modern classic celebrates the tradition of tamales and family bonding at Christmas.Christmas Eve started out so perfectly for Maria. Snow had fallen and the streets glittered. Maria's favorite cousins were coming over and she got to help make the tamales for Christmas dinner. It was almost too good to be true when her mother left the kitchen for a moment and Maria got to try on her beautiful diamond ring . . .This is the story of a treasure thought to be lost in a batch of tamales; of a desperate and funny attempt by Maria and her cousins to eat their way out of trouble; and the warm way a family pulls together to make it a perfect Christmas after all.Also available in Spanish as ¡Qué montón de tamales!
Marigold Bakes a Cake
by Mike MalbroughFor fans of Mo Willems' Don't Let the Pigeon... series. Baking the perfect cake is how Marigold spends Mondays. Being messy, noisy, and disruptive in Marigold's kitchen are how one finch, two pigeons, and three loons spend their Mondays!Marigold the cat loves Mondays, for that is when he bakes cakes! With his favorite recipe in front of him, he rolls up his sleeves and gets down to it. He whips up egg whites . . . Easy. He adds a cup of milk . . . Peasy. Then he sprinkles in just a pinch of . . . of finch?! That's not right at all! Neither are the smidgeons of pigeons or the spoonsfull of loons. Clearly a chase is in order! Yet all that leads to is a spectacularly messy kitchen. And no cake.With a recipe comprised of equal parts humor and charm, author-illustrator Mike Malbrough has cooked up a scrumptious laugh-out-loud addition to the great tradition of interruption books. Perfect for fans of Mo Willems' Don't Let the Pigeon Drive the Bus and David Ezra Stein's Interrupting Chicken.Praise for Marigold Bakes a Cake"This book contains the perfect recipe for fun. The watercolor illustrations are impeccable. . . This humorous book would be ideal for a storytime reading."--School Library Journal"Malbrough&’s watercolor illustrations are full of charmingly zany details, from dapper Marigold&’s polka-dot bow tie to the chocolate splatters after the birds take over the cake making, and the creatures&’ over-the-top facial expressions amp up the comedy. Playful rhymes and surprising page turns make this a great pick for a group storytime, and the comical ending . . . will be a valuable one for kiddos."--Booklist"Debut talent Malbrough celebrates the act of culinary creation and the joy of being absorbed in a personal passion—and, like the best desserts, he doesn&’t let his story get too sweet. In one of many lovely watercolor spreads, Marigold blends glossy curls of shaved chocolate and a ribbon of molasses into the batter. . . Doing what one loves, Malbrough shows, makes it possible to transcend even the basest instincts."--Publishers Weekly"Clever text follows the illustrations around the page, swirling with chocolate shavings and molasses as Marigold mixes his batter. The lush, textured watercolors match the energy of the story . . . Kids will giggle over the antics of both cat and birds during readalouds and will find plenty of humorous details to discover in the illustrations on their own."--BCCB