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Good Eating's Cheap Eats in Chicago
by Chicago Tribune StaffKnown for its delicious deep-dish pizza, overflowing hot dogs, and hearty Italian beefs, Chicago is also known by locals for its plenitude of unique neighborhood restaurants and its incredibly diverse food culture. Good Eating's Cheap Eats in Chicago is the first-ever collection of the best of these restaurants from the city and suburbs as hand-picked from the Chicago Tribune's popular Cheap Eats feature. This comprehensive collection is conveniently organized by neighborhood and is filled with helpful tips on what to try and what to pass by, all written in the friendly, distinctive tone of the award-winning staff of Chicago Tribune food writers.Good Eating's Cheap Eats in Chicago is perfect for the hardworking student, the budget-conscious traveler, and the city or suburban family seeking an inexpensive night out that doesn't compromise on taste. Affordable options in popular hotspots like Lincoln Park and the Loop are revealed, along with the best of diverse neighborhoods like Andersonville, Ukrainian Village, Bucktown, and Hyde Park. Even going beyond the city limits, this book explores the best low-cost suburban restaurants in towns like Downers Grove, Naperville, Evanston, and many others. For delicious dining on a budget, Good Eating's Cheap Eats in Chicago is a handy, straightforward guide for both longtime locals and first-time visitors to celebrate the Chicago area for its eclectic range of cuisines, dining styles, and beautiful neighborhoods.
Good Eating's Best of the Best
by Carol Mighton HaddixIn this, it's first new cookbook in more than a decade, the Chicago Tribune offers 50 of the very best recipes from the pages of the paper's weekly Good Eating section. The Tribune remains one of the few newspapers in this country with its own working test kitchen, which ensures that the recipes are accurate and reliable. Each year, staff members choose their favorites. Now, the best of those winning recipes are compiled in a book that reflects how we having been cooking--and eating--over the last decade.The book features recipes from across the wide range of common kitchen offerings: starters, meat and poultry dishes, seafood, pasta, rice, side dishes, salads, baked goods, and desserts. In addition, a section on menu planning offers readers ideas for entertaining.Among the recipes featured:Mac and cheese with bacon and tomatoSesame bok choyNapa slaw with charred salmonChicken cacciatore with red and yellow peppersHomemade maple-sage sausageStrawberry shortcake muffinsChocolate peanut butter pots de crèmeThis book is sure to have broad appeal with home cooks and food enthusiasts across the country and around the world.
Good Drinks for Bad Days
by Kerry ColburnGot fired? Satisfy your urge to set something ablaze with a Flaming Diablo. Heinous meeting? Plunge into a Death in the Afternoon. Gained weight? Forget the club soda--embrace those newfound pounds with a Butterball. The reality is, when the day really sucks, forget all the ways you might rise above it--you have the right to wallow in it. Tell yourself your problems, give yourself some much-deserved sympathy, and make another round on the house. Soon you'll be your own best bartender, the one who can really cure whatever ails you. In this book you'll find more than 50 delicious antidotes for everyday disasters, handily organized into recipes for Work, Love, Home, and Life in General. Drinks range from a basic whisky sour to a champagne cocktail, and recurring "From Bad to Worse" bursts offer suggestions for an added alcoholic kick when things get really bad.
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.
The Good Drinker: How I Learned to Love Drinking Less
by Adrian Chiles'I've occasionally been asked why it is that I need to go for a drink before watching the Albion play. I've always answered with something lame, along the lines of, "You wanna try watching us sober" ... where does this urge come from? I've raced off to games hours early to give me a chance to drink a lot of beer in a relatively short time ... the craic is good, usually. Sometimes it isn't, Occasionally it's all rather boring. But I always make the effort. Why? Well..'The popular broadcaster and columnist sets out to discover the unsung pleasures of drinking in moderation.The recommended alcohol limit is 14 units a week. Adrian Chiles used to put away almost 100. Ever since he was a teenager, drinking was his idea of a good time - and not just his, but seemingly the whole nation's. Still, it wasn't very good for him: the doctor made that clear. If you lined them up, Adrian must have knocked back threemiles of drinks. How many of them had he genuinely wanted? A mile?There's an awful lot of advice out there on how to quit booze completely. If you just want to drink a bit less, the pickings are slim. Yet while the alcohol industry depends on a minority of problem drinkers, the majority really do enjoy in moderation. What's their secret? Join the inimitable Chiles as he sets out around Britain and plumbs his only slightly fuzzy memories of a lifetime in pubs in a quest to find the good drinker within.
A Good Day to Pie (A Pies Before Guys Mystery)
by Misha PoppCompetitive baking takes a murderous turn in Misha Popp&’s &“decadent and addicting&” (Melissa Bourbon) second Pies Before Guys cozy mystery—oven-ready for fans of Ellery Adams and Mary Maxwell.Everyone loves a good pie. But how about a pie that&’s as deadly as it is delectable? Daisy bakes a little murder into every pie she creates, and she and her dog, Zoe, deliver them to the town&’s worst cads. Now, Daisy&’s entered a televised, elimination-style competition and has a shot at $100k in prize money—but she still has a murder pie to deliver between filming. In a completely unexpected turn of events, she discovers that her intended victim is one of the competition judges, and he turns up dead before the pie even arrives. Now, Daisy has to solve the murder—even if it means working a bit of magic—before someone calls foul play and exposes her murderous secret. For anyone who&’s ever fantasized about the world of competitive baking à la the Great British Bake Off—or has ever dreamed of getting back at that guy who wronged them years ago— Popp's culinary cozy series is as alluring as a perfectly baked pie, this edgy yet utterly charming novel takes the idea of &“a dessert to die for&” to a whole new level.
Good Cook's Book of Tomatoes: A New World Discovery and Its Old World Impact, with more than 150 recipes
by Liza Gershman Flo Braker Michele Jordan"This is an indispensable book for anyone who cares about good food, how to get it, and how to put it on the table. ” --Nancy Harmon Jenkins, The Mediterranean Diet Cookbook In The Good Cook’s Book of Tomatoes, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, award-winning author Michele Anna Jordan brings her creative zeal to one of the most popular fruits on the market. An amazing reference for any cook’s shelf, this book contains more than 150 recipes. For anyone who feels there’s no such thing as too many tomatoes, this is the definitive book--the only one with recipes for beverages, appetizers, breads, soups, salads, sauces, and much more. Recipes include: Blood Mary, Bloody Maria, and Bloody Miracle Green Tomato and Onion Chutney Tomato and Crab Bisque Focaccia with Cherry Tomatoes Tomato and Polenta Tart with Basil Mayonnaise And more
The Good Cook's Book of Salt and Pepper
by Michele Anna Jordan"It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients-one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan's is long overdue." -James PetersonSalt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where "saltandpepper" is a one-word dictionary term in her kitchen vocabulary. You'll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious recipes and first-hand facts behind the science of one of the culinary world's dynamic duos.The Good Cook's Book of Salt and Pepper separates itself from other competitors by offering scientific facts, a healthier exposure to salt and pepper, and some interesting worldwide trivia. Did you know that India produces the leading amount of pepper and that the United States is its largest consumer? Did you know that shrimp and small crustaceans cooked with spices are common throughout Asia and South America? And that salt is an essential ingredient in coaxing out the flavor of nearly all grains?Recipes in this book include:Au poivre rouge steakThree-peppercorn breadRoast pork with black pepperSeafood roated with rock saltPepper-crusted pizza with porcini, fontina, and sage
The Good Cook's Book of Salt and Pepper: Achieving Seasoned Delight, with more than 150 recipes
by Michele Anna Jordan Liza Gershman"It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients-one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan’s is long overdue.” -James PetersonSalt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where "saltandpepper” is a one-word dictionary term in her kitchen vocabulary. You’ll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious recipes and first-hand facts behind the science of one of the culinary world’s dynamic duos.The Good Cook’s Book of Salt and Pepper separates itself from other competitors by offering scientific facts, a healthier exposure to salt and pepper, and some interesting worldwide trivia. Did you know that India produces the leading amount of pepper and that the United States is its largest consumer? Did you know that shrimp and small crustaceans cooked with spices are common throughout Asia and South America? And that salt is an essential ingredient in coaxing out the flavor of nearly all grains?Recipes in this book include: Au poivre rouge steak Three-peppercorn bread Roast pork with black pepper Seafood roated with rock salt Pepper-crusted pizza with porcini, fontina, and sageSkyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Good Cook's Book of Oil and Vinegar: One of the World's Most Delicious Pairings, with more than 150 recipes
by M. F. K. Fisher Liza Gershman Michele Jordan"Michele Jordan knows her food and she knows how to write about it. ” --San Francisco Examiner What is extra virgin olive oil and how do you find the best kind? How do you cook with flavored vinegars and should they be bought or made at home? What are the best oils for frying? How does the strength of a vinegar influence a recipe? The Good Cook’s of Oil and Vinegar answers these and many other questions about this important culinary duo. The most comprehensive oil and vinegar guide available today, it offers key scientific, nutritional, and culinary facts as well as interesting history behind oil and vinegar. In addition, award-winning author Michele Anna Jordan shows how a distinctive oil or vinegar can add spark to a meal. She showcases a whole realm of delicious cooking with recipes such as: Bruschetta Fall fruit gazpacho Scallops primavera Roasted peppers balsamico Sicilian orange salad Apricot, persimmon, and cranberry chutneys Fruit, garlic, herb, ginger, and rose petal flavored vinegars And more
Good Cook's Book of Mustard: One of the World?s Most Beloved Condiments, with more than 100 recipes
by Michele Jordan Madeleine Kamman Liza Gershman"Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re interested in mustard, after reading this delightful book, you will be!” --Deborah Madison, The Savory Way The sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties--from the classic yellow French’s and the traditional Dijon to the more exotic flavored mustards--are widely available to home cooks everywhere. The Good Cook’s Book of Mustard, an installment in the expertly researched and newly updated culinary series of the Good Cook’s Books, not only explains the history of this versatile condiment, but also shows how to use it to add flavor to your meals. Here, you will find a comprehensive collection of imaginative sauces, appetizers, salads, soups, main courses, condiments, and even desserts, as well as a section devoted to the process of making mustards at home. Recipes include: Rock Shrimp with Rémoulade Sauce Cream of Mustard Soup Grilled Tuna with Black Bean, Pineapple, and Serrano-Cilantro Mustard Pork Loin with Apricot-Mustard Glaze Chickpea Salad with Mustard-Anchovy Vinaigrette Spicy Toasted Pecans And more
Good Clean Food: Super Simple Plant-Based Recipes for Every Day
by Lily KuninThe creator of the Clean Food Dirty City brand shares 100 simple, vibrant, gluten- and dairy-free recipes for looking and feeling your best.In her debut cookbook, Good Clean Food, health coach Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily’s less-is-more approach, you’ll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City.Organized by the way that food makes you feel—awakened, nourished, cleansed, restored, sustained, and comforted—Good Clean Food highlights key ingredients that support healthy eating and clean living.The book contains a flavorful mix of recipes, including:Falafel Bowl with Mediterranean Millet and Green TahiniWalnut Taco Salad + AvocadoPesto Zucchini NoodlesEvergreen Detox BowlSunny Immunity Smoothie BowlSalted Caramel BonbonsThe book also features a “Bowl Builder” section that walks readers through the process of building the perfect grain bowl, and provides helpful advice on how to stock a healthy kitchen and prep for the week ahead. Helpful tips and recipes instruct on using the same ingredients from your pantry for beauty enhancement, like a raw honey-turmeric facemask and rosemary-coconut oil hair treatment.“I love this vibrant, welcoming cookbook! Instead of structuring itself around rigid rules and restrictions, it leads by delicious example—first with Lily’s story of how she healed herself through food, and then, most importantly, with dozens of fresh, wholesome, super-enticing recipes.” —Lukas Volger, author of Bowl
Good Cheap Eats: Dinner in 30 Minutes or Less
by Jessica FisherIn over 200 recipes, Jessica Fisher shows time-pressed cooks how they can eat remarkably well without breaking the bank. Good Cheap Eats serves up 65 two-course dinners, consisting of a main dish and a substantial side, salad, or soup, all of which take 30 minutes or less to prepare. And as a mother of six and a busy parent, she shows home cooks how to get dinner on the table quickly and inexpensively without relying on heavily processed shortcuts or artificial ingredients. Great for time-pressed couples, families with picky eaters, or singles that need a quick solution to dinner tonight, Jessica's two-course pairings are artfully conceived and perfectly complementary.
Good Cheap Eats
by Jessica FisherIn over 200 recipes, Jessica offers a delicious alternative to fast food, takeout pizza, or over-processed foods from the supermarket with nourishing, from-scratch meals that don't break the bank or take hours to cook. Those recipes are organized into 70 multi-course dinners--main dishes, sides, and add-ons such as soup, bread, or dessert--including: Simple Bean Tostadas, Chunky Tomato Salsa, Lemon Pie with Honey-Ginger Ice CreamChicken Kabobs with Mint-Yogurt Sauce, Curried Couscous, Greek Spinach SaladAsian Chicken Salad with Rice Noodles, Ginger-Orange CrispBeef Potpie with Flaky Cheddar Crust, Winter Greens and Citrus SaladCajun Shrimp and Sausage Rice, Buttery Dill Carrots, Banana-Walnut Mini Muffins Each dinner feeds a family of four for ten dollars--a little more for larger families, a little less for smaller ones and singles. The menus are just suggestions, and readers can mix-and-match any of the tasty 200-plus recipes as they like. In more than 100 tips scattered through the book, Jessica distills her hard-won wisdom into a wealth of ideas for how to be a penny-wise shopper, how to find good cuts of meat that are cheap, how to reduce waste and maximize leftovers, and more. Never before has living so affordably meant living so well.
Good Carbs Vs. Bad Carbs
by Maggie Greenwood-RobinsonCertain carbs contribute to obesity, diabetes, and heart disease-but other carbs are crucial to your physical and mental health. Learn the difference and how to lose weight without cutting out carbs! <P> Plus: Good Carb recipes to get you started--from chili fries to risotto primavera!
Good Carbs, Bad Carbs: An Indispensable Guide To Eating The Right Carbs For Losing Weight And Optimum Health
by Johanna Burani Linda RaoContrary to prevailing myths that promote high-protein, low-carbohydrate diets, carbohydrates are, in fact, your body's fuel of choice. Now Good Carbs, Bad Carbs makes clear that all carbs, however, are not created equal. It explains how to use the glycemic index-a ranking of carbs based on the rate and level at which the body digests them-to identify the carbs that are best for losing weight, staying healthy, controlling blood glucose levels, and maintaining energy throughout the day. Good Carbs, Bad Carbs will show you how to "diet" without the hunger pangs, headaches, and irritability-from which many dieters suffer. Organized in an easy-to-browse format, Good Carbs, Bad Carbs features: A thorough guide to how carbs work-and why your body prefers them Clear advice for the best carbs to help you lose weight Good carbs for kids Plus ten delicious, easy-to-prepare recipes Packed with essential information that no informed eater should be without, Good Carbs, Bad Carbs will show you how to adjust your eating habits and strike the perfect balance of carbohydrates for optimum health, weight, and vitality.Johanna Burani, M.S., R.D., C.D.E., is a registered dietitian and certified diabetes educator with more than eleven years experience in nutritional counseling. She is the co-author of The Glucose Revolution Life Plan. Linda Rao, M.ED., a freelance writer and editor, has been writing and researching health topics for the past twelve years. Her work has appeared in Prevention, Cooking Light, and Health.
The Good Carb Cookbook
by Sandra WoodruffA complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health. Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels--also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease. In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health.
Good Calories, Bad Calories: Fats, Carbs, And The Controversial Science Of Diet And Health
by Gary TaubesThis groundbreaking book by award-winning science writer and bestselling author of Why We Get Fat and The Case for Keto shows us that almost everything we believe about the nature of a healthy diet is wrong.For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number.Called &“a very important book,&” by Andrew Weil and &”destined to change the way we think about food,&” by Michael Pollan, this groundbreaking book by award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.
Good Bread is Back: A Contemporary History of French Bread, The Way It is Made, and The People Who Make It
by Steven Laurence KaplanGood Bread Is Back is a beautifully illustrated book for foodies and Francophiles alike. Widely recognized as a leading expert on French bread, the historian Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan sets the stage for the comeback of good bread by describing how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. Centuries-old artisanal breadmaking techniques were giving way to conveyor belts that churned out flavorless fluff. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. With a nudge from the millers (who make the flour) and assistance from the government, bakers rallied, reclaiming their reputations as artisans by marketing their traditionally made loaves as the authentic French bread. By the mid-1990s, bread officially designated as "bread of the French tradition"--bread made without additives or freezing--was in demand throughout Paris. What makes this artisanal bread good? Kaplan explains, meticulously describing the ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even to the sound bread should make when it comes out of the oven. He offers a system for assessing bread's quality and a language for discussing its attributes. A historian and a connoisseur, Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
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.
The Good Bite’s High Protein Meal Prep Manual: Delicious, easy low-calorie recipes with full nutritional breakdowns & food-tracking barcodes
by Niall Kirkland The Good BiteTHE INSTANT SUNDAY TIMES BESTSELLEROrder your copy of The Good Bite's High Protein, Meal Prep Manual now, for food as tasty as it is good for you.Niall Kirkland, founder of The Good Bite, is on a mission to bridge the gap between healthy and delicious. In this book, he shares 80 calorie-counted, meal-prep, air fryer and slow cooker recipes - with a photo for every one - that will help you fill your fridge with mouth-watering, high-protein dishes that take the stress out of mealtimes.PB&J Protein French ToastPeri-peri Rice Bake with Grilled CornSticky Korean Popcorn ChickenSlow Cooker Sweet Potato Shepherd’s PieCreamy Peanut Noodles with PrawnsHot Honey Halloumi Pittas with Harissa-Lime MayoCreamy Tuscan Butter BeansCookie Dough BitesWith chapters covering breakfast, lunch, dinner, desserts and snacks – as well as essential advice on calculating your ideal protein intake, full nutritional breakdowns and barcodes that feed directly into your food-tracking app for each recipe – this is the ultimate resource for anyone looking to harness the power of protein. Inside you’ll find delicious, nourishing meals packed with flavour, to keep you eating strong all week long.
Good Bite Weeknight Meals: Delicious Made Easy
by Good BiteEasy everyday recipes from America's favorite food bloggersOne of the country's fastest growing cooking websites, Good Bite has a simple mission—to bring together the Internet's best food bloggers and give them a platform to showcase their favorite everyday recipes in short, entertaining videos. Now, Good Bite Weeknight Meals compiles 120 recipes for quick and delicious family dinners from the site's most popular contributors: Andrea’s Recipes – Andrea MeyersWeelicious – Catherine McCordSouthern Plate – Christy JordanWhite on Rice Couple – Diane Cu and Todd PorterSimply Recipes – Elise BauerSteamy Kitchen – Jaden HairPicky Palate – Jenny FlakeDinner with Julie – Julie Van RosendaalKath Eats – Kath YoungerOur Best Bites – Kate Jones and Sara WellsLaura’s Best Recipes – Laura LevyRecipe Girl – Lori LangeNo Recipes – Marc MatsumotoCoconut & Lime – Rachel RappaportGluten-Free Girl – Shauna James Ahern and Daniel AhernMatt Bites – Matt ArmendarizWith mouthwatering full-color photographs from Matt Armendariz of Matt Bites and fully taste-tested recipes for any and every night, Good Bite Weeknight Meals offers inspiration and cooking wisdom to turn any dinner into a special occasion. One of the most popular food and cooking blogs on the Internet, Good Bite receives between 2 and 3 million visitors each monthIncludes contributions from the voices behind such popular blogs as Gluten-Free Girl, Picky Palate, Steamy Kitchen, and Simply RecipesFeatures 120 easy and delicious recipes
Good, Better, Best Wines, 2nd Edition: A No-nonsense Guide to Popular Wines
by Carolyn Evans HammondDrink up this snobbery-free guide to quickly finding which wines are worth your money. Buying a popular wine should be simple, not pretentious and expensive. In this completely revised second edition, wine expert Carolyn Evans Hammond compares the bestselling wines in North America by price (up to $15) in many wine styles, including Chardonnay, Pinot Grigio, Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Pinot Noir. The listings reveal the distinct smell, flavor, and texture for each wine as well as the alcohol content by volume to help you choose the right wine for you. Whether you&’re rushing to find the right wine for a summertime backyard BBQ, New Year&’s Eve celebration, or a dinner party or you&’re planning the wine choices for an upcoming wedding or other fancy soirée, this book gives you everything you need to know to make the perfect selection. Every bottle or box of wine is shown in vivid color, and because this guide is also small enough to pop in your pocket and take with you anywhere, you can easily find the wines that suit whatever occasion calls for wine. In this way, this book can also help you look like a wine expert at any event you host. You&’ll never make a bad wine choice again and you&’ll never spend more than you want—all thanks to this guide and Carolyn&’s extraordinary wine knowledge. &“They&’re big, they&’re out there, but they&’re not all the same. This book cuts a sure course through the ocean of popular wines. Carolyn&’s enthusiasm and stylistic panache tells you what you need to know—and fast.&” — Andrew Jefford, columnist for Decanter and chairman of the 2018 Decanter World Wine Awards
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.
Good and Simple
by Melissa Hemsley Jasmine HemsleyDiscover how simple and delicious eating well can be. Jasmine and Melissa Hemsley are revolutionizing how we eat. Experts on wholesome, nutritious cooking and living a healthy, fashionable lifestyle, the sisters teach people how to enjoy real food to feel happier and more energized. Their simple philosophy of eliminating gluten, grains, and refined sugars, while focusing on maximizing nutrition has revolutionized the way people think of "diet." And, the best part is, preparing such meals is easy and fun.Good + Simple has 140 beautiful recipes that are so tasty you'll forget that they're designed with nourishment in mind. Dishes such as Roasted Squash Soup with Coriander Pesto, Green Goddess Noodle Salad, Cauliflower Rice 3 Ways, Roasted Chicken Thighs with Watercress Salsa Verde, Shrimp and Arugula with Zucchini Noodles, and Cannellini Vanilla Sponge Cake with Chocolate Avocado Frosting are packed with healthful, whole ingredients and taste wonderful. Also included is lots of helpful information from the sisters on making first steps and maintaining a healthy lifestyle; you'll find an at-a-glance guide to their principles of eating well, ten recipes to get you started, basic pantry ingredients to have on-hand, their signature bone both recipe, and much more.With 140 vibrant photographs, tips on transforming leftovers, stocking your fridge and freezer, meals on the run, advice on mindful eating, and a one-week body reset plan, as well as two weekly meal plans, Good + Simple is the perfect book for any home cook who loves food and wants to eat well every day.