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The Kripalu Kitchen: Nourishing Food for Body and Soul
by David Joachim Jeremy Rock SmithA lavishly illustrated cookbook featuring 125 delicious, easy-to-prepare, revitalizing, and detoxifying recipes from the executive chef at North America’s largest yoga-based healing and education center NAMED ONE OF THE “NEW COOKBOOKS TO BUY THIS SPRING” BY EPICURIOUS • “An eminently useful resource for those looking to expand their repertoire of healthy dishes.”—Publishers Weekly The Kripalu Center for Yoga & Health, nestled in the Berkshire mountains of western Massachusetts, attracts more than fifty thousand people a year. Guests flock there not only to deepen their yoga practice but also to experience the healing power of its famously delicious food. Now you can bring Kripalu’s most popular dishes to your own table.Kripalu’s longtime and popular executive chef, Jeremy Rock Smith, embraces a mindful approach to eating and a seasonal approach to cooking. In The Kripalu Kitchen, he offers 125 easy-to-follow mouthwatering recipes, dozens of variations, and countless smart eating strategies designed for a variety of dietary preferences—from vegan and vegetarian to gluten-free, grain-free, dairy-free, and sugar-free. The 5-ingredient and 30-minute recipes ensure that even the busiest of us can enjoy this phenomenal food. Inside you’ll discover • Bountiful breakfasts: from Coconut French Toast with Thai Ginger Maple Syrup to Vegan Ginger Scones • Restorative preparations: from Kripalu’s famed Morning Broth to the traditional south Indian porridge Upma • Satisfying suppers: from Linguine with Pumpkin Sage “Alfredo” and Kale Pesto to Mushroom Cheesesteaks • Decadent desserts: from Gluten-Free Salted Double Chocolate Chip Cookies to Gluten-Free Whole-Grain Vegan Brownies to Gluten-Free Vegan Swami Kripalu Birthday Cake Honoring the wisdom of Ayurvedic healing practices, The Kripalu Kitchen also includes a simple test to determine your personal nutrition profile, or dosha, and every recipe is marked to guide you toward the optimal diet for your type. More than just a healthy cookbook, The Kripalu Kitchen will revitalize your body and nourish your soul.
Zero Sugar Cookbook
by David ZinczenkoLose up to a pound a day with more than 100 mouthwatering recipes for sugar-free meals, drinks, snacks, and desserts, based on the cravings-busting, fat-melting science from Zero Sugar Diet. With Zero Sugar Diet, #1 New York Times bestselling author David Zinczenko continued his twenty-year mission to help Americans live their happiest and healthiest lives, uncovering revolutionary new research that explained why you can’t lose weight—showing that it’s not your fault! The true culprit is sugar—specifically added sugars—which food manufacturers sneak into almost everything we eat, from bread to cold cuts to yogurt, peanut butter, pizza, and even “health” foods. Now, with Zero Sugar Cookbook, Zinczenko shows how you, too, can melt away belly fat, boost your energy levels and metabolism, improve your gut health, and take control of your health. Inside you’ll discover: Belly-Filling Breakfasts Enjoy quick and delicious morning meals to supercharge your day. Skinny Soups and Salads Slim down one taste at a time. Indulgent Pizza and Pasta Craft hearty Italian classics made healthier at home. All-American Classics Make your favorite go-to comfort foods—and watch the pounds melt away. 10-Minute Meals Whip up the quickest, easiest, tastiest meals for when you want something satisfying—fast. And Delicious Desserts! Cap your amazing meals with insanely decadent post-dinner delights. “I’ve lost 15 pounds thanks to Zero Sugar, and my friends and family have all lost weight. Easy and delicious, these recipes really work!”—Barbara Skarf, Southfield, Michigan “I lost 10 pounds and have a flatter tummy! And the best part is, I don’t need sugar and I don’t crave desserts.”—Lisa Gardner, Elgin, South Carolina “I have type 2 diabetes, and Zero Sugar changed my life!”—David Menkhaus, Liberty Township, Ohio
Rachael Ray 50: Memories and Meals from a Sweet and Savory Life: A Cookbook
by Rachael RayAmerica’s favorite self-taught cook opens up about the most memorable moments of her life in this candid memoir-inspired cookbook featuring 125 all-new recipes. “No matter the recipe, each of us changes a dish by our own preparation of it. It’s the same with stories—once you put them out there, readers get to interpret them and be affected by them as they will. Ultimately, it’s my hope that this book leaves the reader with that quiet smile we all get after we eat a favorite comfort food. Basically, I’m going for the afterglow of a big bowl of spaghetti.”—from the Introduction As her fiftieth birthday approached, the woman who taught America how to get dinner on the table, fast, started thinking not just about what to cook that night, but how her passion for food and feeding people had developed over her first fifty years. Filled with twenty-five thoughtful essays and 125 delicious recipes, Rachael Ray 50 reads like a memoir and a cookbook at once. Captured here are the moments and dishes Rachael finds most special, the ones she makes in her own home and that you won’t find on her television shows or in her magazine. Here are the memories that made her laugh out loud, or made her teary. The result is a collection that offers the perfect blend of kitchen and life wisdom, including thoughts on how we can all better serve the world and one another. Also featured within these pages are gorgeous food photography, personal photos, and Rachael’s own hand-drawn illustrations, offering a revealing and intimate glimpse into her world and her every day inspiration.
Comfort Food Shortcuts: An "In the Kitchen with David" Cookbook from QVC's Resident Foodie
by David Venable Valerie BertinelliThe beloved host of QVC’s In the Kitchen with David is back with a brand-new cookbook featuring 110 comfort food recipes that save on time—without skimping on flavor. Time is the one thing everybody wants—and the one thing nobody has enough of. Time to spend with your family, time to share meals together. Now, thanks to David Venable’s supermarket shortcuts and an array of innovative kitchen appliances, you can save precious time and still prepare incredible meals. For more than two decades, Venable has helped others make and eat good food. Here he continues his passion for tasty, easy comfort meals with 110 fail-proof recipes that utilize time-saving tips, ingredients, and appliances that home cooks can use every day. Forget making it all by scratch—Venable shows you how you can put great food on the table in record time. In this book, you’ll find fast and simple cooking methods for everything from soups and salads to appetizers and entrées to sides, noodles, desserts, and special occasion beverages. You’ll discover: • Tex-Mex Skillet Nachos • Potsticker Soup • Asian Shredded Salad • Meatball Lasagne • Creamy French Onion Chicken Casserole • Tex-Mex Country Ribs Under Pressure • Beef Empanadas • Roasted Potatoes with Bacon and Ranch Dressing • Slow Cooker Chocolate Pudding Cake • Summer SangriaLoaded with mouthwatering photographs for every recipe, Comfort Food Shortcuts is a cookbook you’ll have plenty of time to return to again and again.
American Cider: A Modern Guide to a Historic Beverage
by Dan Pucci Craig Cavallo&“Not just a thorough guide to the history of apples and cider in this country but also an inspiring survey of the orchardists and cidermakers devoting their lives to sustainable agriculture through apples.&”—Alice Waters &“Pucci and Cavallo are thorough and enthusiastic chroniclers, who celebrate cider&’s pomologists and pioneers with infectious curiosity and passion.&”—Bianca Bosker, New York Times bestselling author of Cork Dork Cider today runs the gamut from sweet to dry, smooth to funky, made from apples and sometimes joined by other fruits—and even hopped like beer. In American Cider, aficionados Dan Pucci and Craig Cavallo give a new wave of consumers the tools to taste, talk about, and choose their ciders, along with stories of the many local heroes saving apple culture and producing new varieties. Like wine made from well-known grapes, ciders differ based on the apples they&’re made from and where and how those apples were grown. Combining the tasting tools of wine and beer, the authors illuminate the possibilities of this light, flavorful, naturally gluten-free beverage.And cider is more than just its taste—it&’s also historical, as the nation&’s first popular alcoholic beverage, made from apples brought across the Atlantic from England. Pucci and Cavallo use a region-by-region approach to illustrate how cider and the apples that make it came to be, from the well-known tale of Johnny Appleseed—which isn&’t quite what we thought—to the more surprising effects of industrial development and government policies that benefited white men. American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation&’s oldest beverage its newest must-try drink.
Sous Vide: Better Home Cooking: A Cookbook
by Hugh AchesonJust as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Advance praise for Sous Vide“High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals: A Cookbook
by Hugh AchesonAn empowering collection of 100 delicious, practical recipes that will teach young adults and kitchen novices all the skills they need to cook for themselves—from a James Beard Award-winning chef and author.Acclaimed chef, TV star, and dedicated father Hugh Acheson taught his teenage daughters that cooking is an essential life skill. But he also knew that people don&’t need to cook like a chef to feed themselves and their friends. Really, they only need to learn a handful of skills to enjoy a lifetime of cooking.So, in How to Cook, Hugh distills the cooking lessons that everyone should master into twenty-five basic building blocks: easy-to-grasp recipes that can turn anyone, young or old, into a confident home cook. Each of these recipes teaches a fundamental skill, such as roasting or whisking together a classic vinaigrette, and each stands alone as a stellar back-pocket basic. After laying the groundwork, Hugh then offers recipes that expand on these foundations, whether it&’s remixing the flavors of one of the basic recipes, or combining a couple of them, to show you how you can produce a lifetime&’s worth of dishes. This is the book Hugh is going to give his kids when they leave home, knowing that with these 100 recipes, they&’ll be prepared to feed themselves for the rest of their lives.
The Roads to Rome: A Cookbook
by Jarrett Wrisley Paolo VitalettiAn epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome When former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn&’t just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer. Roman cuisine doesn&’t come from Rome, exactly, but from the roads to Rome—the trade routes that brought foods from all over Italy to the capital. In The Roads to Rome, Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all&’Amatriciana. They go straight to source of the beloved dishes of the countryside, highlighting recipes for everything from Vignarola bursting with sautéed artichokes, fava beans, and spring peas with guanciale to Porchetta made with crisp-roasted pork belly and loin. Five years in the making, part-cookbook and part-travelogue, The Roads to Rome is an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.
The Keto Reset Instant Pot Cookbook: Reboot Your Metabolism with Simple, Delicious Ketogenic Diet Recipes for Your Electric Pressure Cooker
by Layla McGowan Lindsay Taylor Mark SissonThe Keto Reset Instant Pot Cookbook by New York Times best-selling author Mark Sisson, introduces 75 new quick and easy electric pressure cooker recipes, authorized by Instant Pot(R), for anyone on a ketogenic eating plan.If you want a no-fuss way to get high-fat, low-carb meals on the table faster, The Keto Reset Instant Pot Cookbook makes following a keto-friendly diet easy with 75 all-new pressure cooker recipes. Mark Sisson, author of the New York Times bestseller The Keto Reset Diet and publisher of the number one paleo blog, MarksDailyApple.com, helps you escape carbohydrate dependency and undergo a total health transformation without following a restrictive diet or sacrificing great taste and variety. You'll discover the tenets of ketogenic eating and why burning fat for fuel is so effective for sustained weight loss and improved health.Try Instant Pot basics like eggs, bone broth, and steamed vegetables; perfect a pot roast or a whole chicken; indulge in nutritious savory treats like lemon cheesecake instead of junk food; and boost your creativity with entrees like Bacon Cauliflower Leek Soup, Spaghetti Squash with Red Sauce and Pine Nuts, and Garlicky Mussels. Free of added sugars, processed grains, and refined vegetable oils, all the recipes are aligned with the low-carbohydrate, moderate-protein, high-fat ketogenic diet guidelines and are an easy and delicious way to help you reboot your metabolism in no time.
Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot®
by Sheri CastleYour favorite Southern recipes just got a lot easier thanks to your multicooker and Instant Pot®!Sheri Castle streamlines go-to Southern dishes to be one-button easy for cooking in an Instant Pot®, multicooker, pressure cooker, or slow cooker. From jambalaya to deviled eggs and praline cheesecake, in Instantly Southern you'll find 85 ways to get fresh, delicious, and soulful breakfasts, lunches, and dinners on the table with less fuss than ever. Featuring supermarket staples such as winter squash, beef chuck roast, pork shoulder, and sweet potatoes, as well as signature Southern ingredients like okra, greens, beans, and Bourbon, these dishes are easy to know and love. Whether you're cooking for company or your family on a hectic night, there are plenty of tempting options for every meal throughout the day. * BREAKFASTS: Shrimp and Stoneground Grits; Ham and Cheese Bread Pudding; Hummingbird Coffee Cake with Pineapple Cream Cheese Glaze * HEARTY MAINS: Holiday Ham with Ginger-Peach Glaze; Chicken and Fluffy Dumplings; Bourbon and Cola Beef Short Ribs * SOUPS, SALADS, and HEALTHY SIDES: Winter Squash Soup with Apple Butter Cream; Barley, Peach, and Cherry Salad with Sweet Tea Vinaigrette; Quick Greens * DESSERT!: Red Velvet Cheesecake; Salted Caramel Banana Pudding; Pineapple-Upside Down Cake<
MasterChef Junior Bakes!: Bold Recipes and Essential Techniques to Inspire Young Bakers: A Baking Book
by MasterChef JuniorFrom "America's most watched cooking show," MasterChef Junior, comes a cookbook of 100 playful baking recipes inspired by MasterChef Junior's young chef contestants, plus plenty of tips, techniques, and step-by-step photographs to enchant bakers ages 8 to 100!Like the dishes featured in the MasterChef Junior Cookbook, the 100 recipes in the MasterChef Junior Bakes! celebrate creativity, technique, and deliciousness, embracing simple to sophisticated and sweet to savory baked goods. Young bakers will learn how to cream butter for Vanilla Bean Sugar Cookies; shallow fry dough for Glazed Jelly Doughnuts with Powdered Sugar; whip a silky chocolate ganache for German Chocolate Cupcakes with Ganache Filling; and knead dough for cheesy Garlic Knots. Packed with baking guidance and know-how, insider info from MasterChef Junior alumni, and photographs from your favorite show moments, home bakers of all skill levels will be excited to bake like a MasterChef.
The Whartons' Stretch Book: Featuring the Breakthrough Method of Active-Isolated Stretching
by Phil Wharton Jim WhartonIntroducing Active-Isolated Stretching, the revolutionary yet remarkably simple flexibility program—featuring 59 stretches for over 55 different sports and everyday activities! Whether you’re a serious competitor or weekend warrior, you know that proper stretching before and after your workout can improve your performance, increase your flexibility, help prevent injury, and make you feel better. But did you know that the traditional way of stretching—lock your knees, bounce, hold, hurt, hold longer—actually makes muscles tighter and more prone to injury?There’s a new and better way to stretch: Active-Isolated Stretching. And with The Whartons’ Stretch Book, the method used successfully by scores of professional, amateur, and Olympic athletes is now available to everyone.This groundbreaking technique, developed by researchers, coaches, and trainers, and pioneered by Jim and Phil Wharton, is your new exercise prescription. The routine is simple: First, you prepare to stretch one isolated muscle at a time. Then you actively contract the muscle opposite the isolated muscle, which will then relax in preparation for its stretch. You stretch it gently and quickly—for no more than two seconds—and release it before it goes into its protective contraction. Then you repeat. Simple, but the results are outstanding. The Whartons’ Stretch Book explains it all.Part I contains the Active-Isolated Stretch Catalog, with fully illustrated, easy-to-follow stretches for each of five body zones, from neck and shoulders to trunk, arms, and legs—over fifty stretches in all. Part II offers specific stretching prescriptions for over fifty-five sports and activities, from running, tennis, track, and aerobics to skiing, skating, and swimming. You’ll also find advice on stretching for daily activities such as driving, working at a desk, lifting, and keyboarding. Part III discusses stretching for life, with specific recommendations for expectant mothers and older athletes. It also includes specific stretching exercises that could help you avoid unnecessary surgery.Give Active-Isolated Stretching a try for three weeks. You’ll never go back to your old stretching routines again.
Go-To Dinners: A Barefoot Contessa Cookbook
by Ina Garten#1 NEW YORK TIMES BESTSELLER • America&’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you&’ll want to make over and over again!Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you&’ll love preparing and serving. You&’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn&’t want to eat Breakfast For Dinner? You&’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina&’s &“Two-Fers&” guide you on how to turn leftovers from one dinner into something different and delicious the second night.And sometimes the best dinner is one you don&’t even have to cook! You&’ll find Ina&’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty&’s Chocolate Cupcakes that everyone will rave about.For Ina, &“I love you, come for dinner&” is more than just an invitation to share a meal, it&’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.
The Greenprint: Plant-Based Diet, Best Body, Better World
by Beyoncé Jay-Z Marco BorgesNew York Times bestselling author and CEO of 22 Days Nutrition, Marco Borges introduces one of the most inclusive, practical, and revolutionary plant-based lifestyle plans - The Greenprint. By following its 22 proven effective guidelines, you will shift your mindset, improve your health, lose weight, and impact the planet for the better.Accessible and easy-to-follow, The Greenprint is a movement to embrace your absolute best and healthiest life. Through his more than two decades of experience working with clients, including some of the world's biggest celebrities, and spearheading exercise and nutrition research, Borges developed the groundbreaking "22 Laws of Plants," which he's determined are the most important plant-based diet, exercise, and lifestyle secrets for losing weight, increasing energy, boosting metabolism, and reducing inflammation, not to mention helping minimize your carbon imprint to help the planet. The Greenprint outlines three simple, step-by-step plans to implement the 22 Laws into your life, depending on where you are on your journey. Whether you are ready for a gradual shift or excited to tackle them all full-on, in just weeks you will be on your way to a healthier, cleaner approach to eating that includes plenty of whole grains, bountiful veggies, legumes, nuts and more. You'll also find meal plans, more than 60 delicious recipes, countless tips, and inspirational stories to help you along the way. Take control of your diet, create your own Greenprint and forever alter your weight, your health and the planet.
Well+Good: 100 Healthy Recipes + Expert Advice for Better Living
by Alexia Brue Melisse GelulaRECIPES TO IMPROVE YOUR SKIN, SLEEP, MOOD, ENERGY, FOCUS, DIGESTION, AND SEX From the trusted, influential, and famously trend-setting website comes the first ever Well+Good cookbook. Founders Alexia Brue and Melisse Gelula have curated a collection of 100 easy and delicious recipes from the luminaries across their community to help you eat for wellness. These dishes don’t require a million ingredients or crazy long prep times. They are what the buzziest and busiest people in every facet of the wellness world—fitness, beauty, spirituality, women’s health, and more—cook for themselves. Enjoy Venus Williams’ Jalapeno Vegan Burrito, Kelly LeVeque’s Chia + Flax Chicken Tenders, Drew Ramsey’s Kale Salad with Chickpea Croutons, and Gabrielle Bernstein’s Tahini Fudge, among many other recipes for every meal and snack time. Whether you want to totally transform your eating habits, clear up your skin, add more nutrient-rich dishes to your repertoire, or sleep more soundly, you’ll find what you need in this book. Along with go-deep guides on specific wellness topics contributed by experts, this gorgeous cookbook delivers a little more wellness in every bite.
Just the Good Stuff: 100+ Guilt-Free Recipes to Satisfy All Your Cravings: A Cookbook
by Rachel MansfieldWelcome to food freedom: 100+ recipes that prove you can make healthy choices without sacrificing the meals, snacks, and sweets you love—with plenty of gluten-free, Paleo, and plant-based options. Rachel Mansfield&’s vibrant debut cookbook proves that living a healthy lifestyle doesn&’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, such as grain-free flours, collagen peptides, and coconut sugar, you can indulge while still maintaining a balanced approach to eating. Rachel&’s recipes focus on creative, flavor-forward takes on favorite, comfort food dishes—think Almond Butter Pad Thai, Sweet Potato Nachos with Cashew Cheese, Homemade Pastry Tarts with Berry Chia Jam, and Epic Quinoa Burrito Bowls. Though Rachel personally doesn&’t prescribe to a single diet or label, many recipes are Paleo-friendly, dairy-free, and gluten-free, and none include any refined sugar. This highly approachable book is organized to reflect the rhythms of real life: grab-and-go breakfasts, meat and vegetables perfect to mix and match for meal prep, easy solo dinners, potluck-friendly spreads, shareable snacks, and, of course, sweets—lots of &’em because as Rachel says, &“You can have your gluten-free cake and eat it too!&” Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, Just the Good Stuff includes an entire chapter on food prep (both a money and time saver!), lots of confidence-building tips, and inspirational advice.Advance praise for Just the Good Stuff&“In Just the Good Stuff, Rachel creates recipes that are gluten-free, dairy-free, and deliciously vibrant. Her Crunchy Tahini Chocolate Grain-Free Granola and Paleo Everything Bagel Bread are just two of the many recipes you&’ll crave over and over again. Plus, having a guide to prepping food for the week, this book has you covered for all aspects of eating.&”—Frank Lipman, MD, bestselling author of The New Health Rules and How to Be Well &“Rachel&’s recipes are modern, approachable, and simple enough that anyone can make them! Just the Good Stuff is a new staple on my bookshelf!&”—Gina Homolka, New York Times bestselling cookbook author and founder of Skinnytaste
The New Craft of the Cocktail: Everything You Need to Know to Think Like a Master Mixologist, with 500 Recipes
by Dale DeGroffThe renowned cocktail bible, fully revised and updated by the legendary bartender who set off the cocktail craze--featuring over 100 brand-new recipes, all-new photography, and an up-to-date history of the cocktail.The Craft of the Cocktail was the first real cookbook for cocktails when it first published in 2002, and it has had a remarkable influence on bartending. With this new edition, the original gets a delicious update, bringing expertise from Dale DeGroff, the father of craft cocktails, to the modern bar for a new generation of cocktail enthusiasts. The beloved histories, culture, tips, and tricks are back but all are newly revised, and DeGroff's favorite liquor recommendations are included so you know which gin or bourbon will mix just right.
Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook
by Mimi ThorissonMimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage.Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking.Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi's husband, Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.
Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking: A Cookbook
by Genevieve Ko Lior Lev SercarzSpices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook
by Maneet Chauhan Jody Eddy&“A sumptuous whistle-stop tour of India&’s diverse food ways. Maneet has penned a love letter to the best of Indian food.&”—Padma Lakshmi, host and executive producer of Top Chef and Taste the NationIACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan.In Chaat, Maneet Chauhan explores India&’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Queer Eye: Love Yourself. Love Your Life.
by Antoni Porowski Tan France Jonathan Van Ness Bobby Berk Karamo BrownFrom the Fab Five--the beloved hosts of Netflix's viral hit Queer Eye--comes a book that is at once a behind-the-scenes exclusive, a practical guide to living and celebrating your best life, and a symbol of hope. <P><P>Feeling your best is about far more than deciding what color to paint your accent wall or how to apply nightly moisturizer. It's also about creating a life that's well-rounded, filled with humor and understanding--and most importantly, that suits you. <P><P>At a cultural moment when we are all craving people to admire, Queer Eye offers hope and acceptance. <P><P>After you get to know the Fab Five, together they will guide you through five practical chapters that go beyond their designated areas of expertise (food & wine, fashion, grooming, home decor, and culture), touching on topics like wellness, entertaining, and defining your personal brand, and complete with bite-sized Hip Tips for your everyday quandaries. <P><P>Above all else, Queer Eye aims to help you create a happy and healthy life, rooted in self-love and authenticity.
The Essential Oils Diet: Lose Weight and Transform Your Health with the Power of Essential Oils and Bioactive Foods
by Eric Zielinski Sabrina Ann ZielinskiThe first diet program that harnesses essential oils and bioactive foods for weight loss and disease prevention, from the nation’s trusted authority in essential oils and natural remedies. The runaway success of The Healing Power of Essential Oils showed that there is a growing interest in using essential oils to heal the body. Now, in The Essential Oils Diet, Dr. Eric Zielinski teams up with Sabrina Ann Zielinski (“Mama Z”) to teach readers how bioactive plant compounds--those found in essential oils and in foods like matcha green tea, chia seeds, almonds, and avocados--can aid in weight loss, boost energy levels, and trigger the body's natural immune defenses to fight chronic diseases like type 2 diabetes and autoimmunity. The Essential Oils Diet features a sensible, evidence-based, two-phase program—first, the 30-day essential fast track, which helps you banish excess pounds quickly, followed by the essential lifestyle, a gentle, practical maintenance program you can follow for life. Featuring delicious, easy recipes, meal plans, and strategies to keep you on track, you’ll learn how to harness essential oils and bioactive foods to help your body reach the homeostasis necessary to help you achieve and maintain a healthy weight and abundant health.
Lasagna: A Baked Pasta Cookbook
by Anna Hezel The Editors Of TasteChange the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook. In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano. With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon. Advance praise for Lasagna“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach
Wine Simple: A Totally Approachable Guide from a World-Class Sommelier
by Aldo Sohm Christine MuhlkeFrom the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a &“flavor library,&” a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.Advance praise for Wine Simple&“If you&’ve ever felt like you ought to be smart about wine, this is the book. Aldo makes wine approachable and never dumbed down.&”—Madeline Puckette, co-founder of Wine Folly &“A meal at Le Bernardin is always an incredible experience, especially with Aldo&’s expert knowledge and effortless charm! It can be intimidating to choose wine, but with Wine Simple we can all feel like world-class sommeliers.&”—Chrissy Teigen&“Whoever thinks wine is all about snobbery and intricate complexity should open this book! In less than 300 pages, Aldo Sohm manages to open the doors of this universe with wit, fun, and great pedagogy. A perfect, personal beginner&’s guide by a legend in our industry, Wine Simple will surely be the bedside book for a new generation of wine lovers.&”—Pascaline Lepeltier, Master Sommelier and managing partner, Racines NY
The Boba Book: Bubble Tea and Beyond
by Bin Chen Andrew ChauA beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea--featuring recipes and reflections from The Boba Guys tea shops.Andrew Chau and Bin Chen realized in 2011 that boba--the milk teas and fruit juices laced with chewy tapioca balls from Taiwan that were exploding in popularity in the States--was still made from powders and mixes. No one in the U.S. was making boba with the careful attention it deserved, or using responsible, high-quality ingredients and global, artisanal inspiration. So they founded The Boba Guys: a chic, modern boba tea shop that has now grown to include fourteen locations across the country, bringing bubble tea to the forefront of modern drinks and bridging cultures along the way. Now, with The Boba Book, the Boba Guys will show fans and novices alike how they can make their (new) favorite drink at home through clear step-by-step guides. Here are the recipes that people line up for--from the classics like Hong Kong Milk Tea, to signatures like the Strawberry Matcha Latte and the coffee-laced Dirty Horchata. For the Boba Guys, boba is Taiwanese, it's Japanese, it's Mexican, it's all that and more--which means it's all-American.