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Trejo's Tacos: Recipes and Stories from L.A.: A Cookbook
by Danny TrejoHollywood&’s baddest good guy shares 75 recipes that make Trejo&’s Tacos the Los Angeles go-to for award-winning tacos, donuts, and more.Long before he was a Hollywood star, Danny Trejo used to joke with his mom that they should open a restaurant. A few arrests, a couple boxing championships, and more than 300 movies later, Hollywood&’s favorite bad guy did just that with Trejo&’s Tacos. His unexpected journey from ex-con to actor to Narcotics Anonymous/Alcoholics Anonymous counselor to successful restaurateur is a true rags-to-riches story.Now, in Trejo&’s Tacos, Trejo not only shares 75 recipes for cantina favorites like succulent carnitas, vegan cauliflower tacos, and pillowy-sweet cinnamon-sugar lowrider donuts, but offers insights into his life and pays respect to his hometown, his roots, and all of the colorful characters who helped him along the way, creating a delicious tribute to L.A. and the city&’s vibrant Latino culture.
Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook
by Rodney Scott Lolis Eric ElieIn the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.&“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.&”—Marcus Samuelsson, chef and restaurateur Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.
Dessert Person: Recipes and Guidance for Baking with Confidence
by Claire SaffitzIn her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.&“There are no &‘just cooks&’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.&”—Claire SaffitzClaire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire&’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do&’s and don&’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
What's for Dessert: Simple Recipes for Dessert People: A Baking Book
by Claire SaffitzA love letter to dessert by the New York Times bestselling author of Dessert Person ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit&“Whether you&’re into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What&’s for dessert?&”—Claire SaffitzClaire Saffitz returns with 100 recipes for all dessert people—whether you&’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won&’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you&’re making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they&’ve come to count on from Claire.
Outlander Kitchen: The Second Official Outlander Companion Cookbook
by Theresa Carle-SandersSink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon&’s beloved Outlander and Lord John Grey series, as well as the hit Starz original show—in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders!&“If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen&’s here to prove you wrong.&”—Entertainment WeeklyWith the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon&’s Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again—and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates.Professional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook—one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-worldreceipts from Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes—all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind:• Breakfast: Mrs. Figg&’s Flapjacks; Simon Fraser&’s Grits with Honey• Soups: Leek and Potato Soup with Harry Quarry; Annie MacDonald&’s Chicken Noodle Soup• Appetizers: Cheese Savories; Sardines on Toast for Lady Joffrey• Mains: Benedicta&’s Steak and Mushroom Pie; The Cheerful Chicken&’s Poulet au MielPork Tenderloin with Cider Sauce and German Fried Potatoes; Claire&’s Beans and Sass • Sides: Tobias Quinn&’s Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing• Breads: John Grey&’s Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon• Sweets: Mistress Abernathy&’s Apple Pandowdy; Oliebollen; Almond BiscuitsWith vivid, full-color photographs and a plethora of extras—including preserves, condiments, cocktails, and pantry basics—Outlander Kitchen: To the New World and Back Again is the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs! Ith gu leòir! Or, bon appétit!
Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
by Mashama Bailey John O. MorisanoA story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. &“Black, White, and The Grey blew me away.&”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.
The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread
by Kelly Fields Kate Heddings100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean. &“Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.&”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South Celebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.
Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack
by Arlin Smith Andrew Taylor Mike Wiley Sam HiersteinerTurn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine.&“This book is destined to be well-used and well-loved.&”—Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic "down east" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including: • Eventide's famed Brown Butter Lobster Roll on a Bao Bun • Oysters with Kimchi Ice • Tuna Tartare with Ramen Crackers • Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness) • Tempura Smelts with Spicy Tzatziki • New England Clam Chowder with Homemade Saltines • Smoked Shellfish • Honey-Roasted Peanut Butter Ice Cream SandwichesBeautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.
Good Drinks: Alcohol-Free Recipes for When You're Not Drinking for Whatever Reason
by Julia BainbridgeA serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee.&“Julia Bainbridge resets our expectations for what a &‘drink&’ can mean from now on.&”—Jim Meehan, author of Meehan&’s Bartender Manual and The PDT Cocktail BookBlackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm&’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: &“Yes.&”With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.
Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook]
by Brandon Jew Tienlon HoThe acclaimed chef behind the Michelin-starred Mister Jiu&’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. &“Brandon Jew&’s affection for San Francisco&’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.&”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Tailgreat: How to Crush It at Tailgating [A Cookbook]
by John CurrenceBring home all the flavors and excitement of game day thanks to a lifetime of tailgating wisdom from James Beard Award winner and Top Chef Masters contestant John Currence.John Currence is one of the most celebrated and beloved chefs in America, but he&’s also a tailgating fanatic. For years he has prepared fans to go into battle before football games on his home turf in Oxford, Mississippi, supplying them with dishes that go way beyond the expected burgers and hot dogs. In Tailgreat he makes his case that tailgating food can be so much more than sad store-bought dips and chips, as we celebrate the spirit of coming together with friends and family to support a common cause: our team. The dishes are flavor-packed hits like Korean BBQ Wings, Grilled Corn Guacamole, Sweet Mustard Pulled Pork, and NOLA Roast Beef Po&’Boy Bites. With these recipes you will surely lead your team, or at least your next meal, to victory.
Baking Gold: How to Bake (Almost) Everything with 3 Doughs, 2 Batters, and 1 Magic Mix
by Jami CurlA smarter, easier, and more fun way to bake: Turn just three doughs, two batters, and one magic mix into more than seventy-five different cookies, cakes, buns, brownies, and tarts!From award-winning author and pastry chef Jami Curl, Baking Gold is an ingenious collection of recipes and preparation methods that streamline baking while producing top-notch results, making sure every recipe comes together easily and works perfectly every time. At its core, Baking Gold features recipes for three doughs, two batters, and one cookie/brownie magic baking mix that can be repurposed and reinvented in order to create more than 75 unique and special treats. Ranging from mainstays such as Ginger-Molasses Cookies, Peanut Butter Brownies, and breakfast goodies like Caramel Sticky Buns to showstoppers such as the quintessential Vanilla Celebration Cake or Curl's signature Chocolate-Honey-Almond Butter Poufs, Baking Gold is perfect for bakers of all ages and skills.
La Buvette: Recipes and Wine Notes from Paris
by Camille Fourmont Kate LeahyThe owner of a beloved Paris wine shop, bar, and café shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food.&“Camille shows us that keeping it simple, trying new wines, and making food that&’s direct is all we need for a great experience.&”—Andrew Tarlow, owner of The Marlow CollectiveInspired by the stylish, intimate, and laid-back vibes of La Buvette—a tiny wine shop that doubles as a bar and café—in Paris&’s 11th Arrondissement, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light.La Buvette&’s owner, Camille Fourmont, offers a look into the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule &“kitchen&” space. She also introduces some of Paris&’s best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining—with plenty of wine—such as Camille&’s &“famous&” Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Crème Caramel. With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you&’ll learn how to drink, eat, and shop like a true Parisian.
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook]
by Julia Turshen Hawa HassanGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.&“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.&”—Jessica B. Harris, food historian, journalist, and public speakerIn this incredible volume, Somali chef Hawa Hassan and renowned food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists &“see the real Zanzibar&” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).Through Hawa&’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.
Easy Tiki: A Modern Revival with 60 Recipes
by Chloe Frechette60 recipes inspired by the history of tiki as well as the modern revival that's putting a fresh spin on tropical tiki drinks--all simplified for the home bartender from cocktail authority PUNCH.Tiki is the dream of escape, a tropical vacation complete with warm ocean water, island music, and beachside dinners. Kicking back with a tiki cocktail may be the epitome of easy living, but ironically, tiki drinks are among the hardest to make, often requiring eight or more ingredients. Now Easy Tiki is here to solve that problem! Easy Tiki examines the modern tiki revival offering sixty transporting recipes that re-jigger the classics with minimal ingredients while still maintaining the delicious balance, spices, and stunning garnishes that define tiki cocktails. Drinks include classics such as the Beachcomber's Gold and Fog Cutter and modern cocktails such as Elusive Dreams and Paradise Lost. Easy Tiki also includes an overview of the origins of the tiki genre, from Don the Beachcomber and the mid-century tiki craze to Trader Vic's and beyond. With Easy Tiki it's easier than ever before to sit back with a Mai Tai or Pearl Diver and enjoy the island life--wherever you are.
The Essential Wine Book: A Modern Guide to the Changing World of Wine
by Zachary SussmanA field guide to the new world of wine, featuring an overview of today&’s most exciting regions and easy-to-use advice on properly tasting wine, discovering under-the-radar gems, and finding the perfect bottle for any occasion.Highlighting wines from old world regions such as France, Italy, Spain, and Germany to new world wines from the United States, Australia, New Zealand, Chile, and more, The Essential Wine Book tells you what to drink and why. Beginning with foundational information about how wine is made, how to taste it, and how to understand terroir, wine expert and journalist Zachary Sussman then gives an overview of the most important and interesting wine regions today—both established and still emerging.For instance, the great French wines of Burgundy and Champagne are already well known, but for affordable bottles you can easily find at your local wine shop, Sussman profiles up-and-coming producers in other regions, including the Jura, Languedoc-Roussillon, and more. In a similar vein, California's Napa Valley has for decades been the source of America's most prestigious wines, but here you'll learn about other areas of the state that are gaining recognition, from Lodi to the Santa Rita Hills. You'll find user-friendly "just the highlights" notes for each region, as well as recommendations for producers and particular bottles to seek out. Diving deep into what makes each region essential and unique, this comprehensive guides gives new wine drinkers and enthusiasts alike an inside track on modern wine culture.
Sparkling Wine for Modern Times: A Drinker's Guide to the Freewheeling World of Bubbles
by Zachary Sussman Editors of PUNCHThis is the definitive guide to sparkling wine today, complete with profiles of exemplary producers, bottle recommendations, colorful infographics, and illustrated guides.Sparkling Wine for Modern Times considers sparkling wine traditions and offerings from around the world. This approachable book explores our perpetual fascination with sparkling wine and places each regional expression within the wider wine zeitgeist—from the radical grower revolution reshaping the highly conservative area of Champagne to Prosecco's overnight transformation into a multi-million-dollar brand to the retro appeal of natural wine's cult-hit pétillant naturel to the next generation of "real wines" from Lambrusco, and beyond.The book covers the essential information for each growing region and highlights up-and-coming areas such as Jura in France, as well as can't-miss trends including traditional-method Sicilian sparklers and Califorinian pét-nat. For each region, renowned wine writer Zachary Sussman gives expert bottle recommendations to seek out—wines that truly capture the style and spirit of the place. Fun and informative illustrated timelines, color charts, and production-method breakdowns from illustrator Nick Hensley appear throughout for quick learning. For anyone who's ever wondered why bubbles are confined to birthdays and holidays, Sparkling Wine for Modern Times is your go-to guide to enjoying sparkling wine all year long.
Super Natural Simple: Whole-Food, Vegetarian Recipes for Real Life [A Cookbook]
by Heidi Swanson120 whole-food, vegetarian recipes for quick weeknight meals full of flavor, spice, color, and nutrition from the New York Times bestselling author of Super Natural Cooking&“There are many reasons to love Heidi Swanson&’s Super Natural Simple. It&’s great food with the best ingredients presented with a modern twist.&”—Steve Sando, founder of Rancho GordoWhen life gets busy, it often seems easier to order in or grab something on the go than to cook at home. But this is precisely when wholesome, nutrient-packed meals are needed the most. In Super Natural Simple, beloved blogger and New York Times bestselling author Heidi Swanson offers 120 smartly streamlined recipes—with minimal ingredients, timesaving tips, and creative flavor combinations—to make healthy home cooking completely doable. If you want approachable ways to work more vegetables onto your plate, these whole-food, vegetarian recipes, along with Heidi&’s power pantry of go-to dressings, drizzles, pastes, and butters, will help you create high-impact meals with total ease. Whether you&’re in the mood for a make-ahead morning, weeknight noodles, a one-bowl bake, or the best salads, dishes like French Onion Breakfast Strata, Blistered Cherry Tomato Soba, Spicy Chickpeas with Kale and Coconut, and Big Raspberry-Rye Cookies are quick to prepare and beautiful on the table. Featuring gorgeous photographs that give you a peek into Heidi&’s sunny Southern California lifestyle, Super Natural Simple makes eating (and living!) well second nature.
Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]
by Marc Vetri Claire Kopp McWilliams David JoachimFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes&“Here, finally, is the one bread book that every cook needs on their kitchen worktable.&”—Andrew Zimmern, host of Bizarre FoodsThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There&’s even a bonus chapter revealing the secrets of Vetri&’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.
Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook]
by Missy Robbins Talia BaiocchiA stylish, transporting pasta master class from New York City&’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes&“Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.&”—Ina Garten, Barefoot ContessaFood trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America&’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins&’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta &“coins&” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.
The Mexican Keto Cookbook: Authentic, Big-Flavor Recipes for Health and Longevity
by Torie BorrelliContaining more than 100 low-carb, high-fat, anti-inflammatory recipes, The Mexican Keto Cookbook provides insight into the history of Mexican cuisine while also adding a flavorful, international flair to the popular keto diet.In contrast to the typical Mexican American diet--the result of busy schedules, tight budgets, and high-sugar, white flour foods of convenience-- The Mexican Keto Cookbook is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes. Integrative holistic nutritionist Torie Borrelli tapped into her Mexican heritage to create keto-friendly staples of Mexican cuisine such as Salsa Bandera, Nopales Salad, and Sopa de Albondigas; quick and easy weeknight dinners such as Chicken Tortilla Soup, Goat Cheese Enchiladas, and Spicy Cilantro Chicken Wings; and hearty crowd-pleasers such as Fish Tacos and Turmeric Caper Cauliflower. With this very first low-carb, anti-inflammatory, high-fat Mexican ketogenic cookbook on hand, you can enjoy all the fun and flavor of your favorite Mexican foods while reaping the many health, weight loss, and other benefits keto has to offer.
The Essential Diabetes Instant Pot Cookbook: Healthy, Foolproof Recipes for Your Electric Pressure Cooker
by Coco MoranteA collection of 70 simple, tasty recipes for diabetics, prediabetics, andpeople with PCOS that make eating balanced meals a snap with the incredibly popular electric pressure cooker, the Instant Pot. &“The Essential Diabetes Instant Pot Cookbook will help you find joy in the kitchen.&”—Ashley Klees, Registered Dietician, Certified Diabetes Educator Instant Pot guru Coco Morante presents seventy recipes for breakfast, lunch, dinner, and dessert that prove you don&’t have to sacrifice flavor to eat well. With hearty, nutrient-dense dishes like Grain-Free Apple Cinnamon Cake, Coddled Huevos Rancheros, and Shepherd&’s Pie with Cauliflower-Carrot Mash, every recipe is authorized by Instant Pot, vetted by endocrinologist Dr. Jessica Castle, and based on Morante&’s personal experience cooking for insulin-related conditions. With balanced meals that make feeding the whole family a snap, this cookbook is a life saver for those with diabetes, those with insulin-resistance issues such as prediabetes and PCOS, and home cooks who want to take back their health.
The Vegucated Family Table: Irresistible Vegan Recipes and Proven Tips for Feeding Plant-Powered Babies, Toddlers, and Kids
by Marisa Miller Wolfson Laura DelhauerRaise happy and healthy plant-powered children with more than 125 family favorite recipes by Vegucated film creator Marisa Miller Wolfson, plant-based chef Laura Delhauer, and parents in the vegan community. &“The Vegucated Family Table comes at a perfect time, when it&’s never been more urgent for people to live more in line with their own values.&”—Senator Cory BookerFor both vegans and the veg-curious, The Vegucated Family Table answers the question every caregiver ponders on a daily basis: &“What should I feed my child?&” But this book goes a step further, showing parents how to navigate the early years of childhood as a vegan, giving not only recipes and nutritional advice but also tips for holidays, packed lunches, play dates, and more. Unlike other family-oriented vegan cookbooks, The Vegucated Family Table is the first to focus on raising vegans &“from scratch,&” from five months through elementary school. A Q&A section focuses on nutrition, with advice by renowned pediatric plant-based expert Reed Mangels. With more than 125 rigorously tested recipes for beloved dishes like Baby Mac-o-Lantern and Cheeze, Chickpea Sweet Potato Croquettes, PBJ Smoothie Bowl, Tempeh Tacos, Baby&’s First Birthday Smash Cake, and more, this book will become the go-to reference for parents raising vegan children.
Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked over Charcoal [A Cookbook]
by Leela Punyaratabandhu60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
Simple Beautiful Food: Recipes and Riffs for Everyday Cooking [A Cookbook]
by Amanda FredericksonGet inspired to make delicious food any day of the week with this playful and inventive cookbook featuring 100 recipes from the creator of Instagram&’s &“Fridge Foraging&” series. With more than a hundred ideas and a photo for every recipe, Simple Beautiful Food will have you making delicious dishes any day of the week. Author Amanda Frederickson shares enticing breakfast bites such as Sweet and Savory Yogurt Bowls, easy work lunches such as Salmon and Avocado Nori Wraps, and delicious dinners such as One-Pot Chicken with Orzo and Sun-Dried Tomatoes. She also provides &“choose your own adventure&” riffs where one ingredient is used in many different ways, giving you greater flexibility and confidence in the kitchen. With a clever and bright design, Simple Beautiful Food allows you to whip up your (new) favorite recipes whenever cravings strike.