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Kiss Your Fat Goodbye: The Ultimate Guide to Losing Weight and Building a Healthy Body for Life
by Gary NullLeading natural health expert Gary Null has devoted his life to helping people feel better about their bodies, and in this groundbreaking book he presents a surefire plan to help you lose weight--and keep it off. Based on Null's research with over a thousand volunteers and more than thirty-five years as a health educator,Kiss Your Fat Goodbye explores the science behind weight gain and provides an easy-to-follow weight-loss regimen based on all-natural nutrition, exercise, and holistic therapies. Complete with a thirty-one-day eating plan packed with delicious, low-fat recipes that can be tailored to your individual needs, Kiss Your Fat Goodbye shows you how to jump-start your metabolism and develop healthier, lifelong eating habits. You will learn how to: --Listen to your body and determine your unique dietary needs --Use detoxification as the key to weight-loss success--safely and effectively --Reduce with juice and blend a variety of slimming, health-enhancing beverages --Use the 125 recipes in the eating plan to prepare appetizing, slenderizing dishes--from breakfast to dessert --Choose vitamins and supplements that will boost your weight-loss efforts --Develop a personalized exercise regimen--and stick with it --Use stress management and self-actualization techniques to set personal goals, improve your body image, and stay positive and energized Best of all, with Kiss Your Fat Goodbye the inches and pounds you lose are secondary to what you gain: a lifetime of confidence, happiness, good eating, and good health.
Kitchen: Recipes from the Heart of the Home
by Nigella LawsonA big, compendious, comfortable, informative and utterly engaging book, Kitchen brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating (in the spirit of How to be a Domestic Goddess and Feast) at weekends or for occasions. Divided into two parts -- Kitchen Quandaries and Kitchen Comforts -- Nigella gives us the wherewithal to tackle any situation and satisfy all nourishment needs. But real cooking is often about leftovers, too, so here one recipe can lead to another... from ham hocks to pea soup and pasties, from chicken to Chinatown salad. This isn't just about being thrifty but about demonstrating how recipes come about, and giving new inspiration for last-minute meals and souped-up storecupboard suppers. As well as offering the reader a mouthwatering array of new recipes, both comforting and exciting - from clams with chorizo to Guinness gingerbread, from Asian braised beef to flourless chocolate lime cake, from Pasta alla Genovese to Venetian carrot cake - Nigella rounds up her kitchen kit must-haves (telling us, too, what equipment we don't need) and highlights individual ingredients - both basic essentials and modern-day life-savers. But above all, she reminds the reader how much pleasure there is to be had in real food, and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple recipes to make life less complicated.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table Perspectives on Culinary History)
by César Vega, Job Ubbink and Erik van der Linden&“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay&’s author.&”—Peter Barham, author of The Science of CookingIn this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional&’s passion for playing with food.&“Where else can one have fun pondering the acoustics of crunchy foods or the texture of an ice cream that stretches like a rubber band?&”—Robert Wolke, author of What Einstein Told His Cook: Kitchen Science Explained &“Not only an in-depth study of many areas of food science, but also an entertaining read. For someone like me, who relishes understanding more about cooking from the inside out, it&’s heartening to see this area of literature expanded.&”—Chef Wylie Dufresne, wd~50
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by César Vega Job Ubbink Erik van der LindenEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.From the seemingly mundane to the food fantastic—from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads—the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
Kitchen Bliss: Musings on Food and Happiness (With Recipes)
by Laura CalderJames Beard Foundation Award– and Taste Canada Award–winning author Laura Calder is back with Kitchen Bliss, a warm, funny, and pragmatic collection of stories and recipes that reveal how cooking, feeding, and home-keeping can magically restore balance and calm in our out-of-sync lives.During the years of the global pandemic, Laura Calder, like many home cooks, found herself being drawn into the kitchen and becoming reacquainted with the power that the room can have to restore us when the going gets tough. In Kitchen Bliss, she reflects on how and why the kitchen and the dining table have held such an important place in her life and indeed taught her about happiness. In her inimitably wise, warm, and quirky voice, she shares stories about everything from her shattered childhood fantasies about Sultana cake, to a gastronomically disastrous camel safari, the perilous vicissitudes of daily dishwashing by hand, and how she identifies (positively, if you can believe it) with ground meat. Stories and musings on Emily Post&’s concept of a &“Little Dinner&” (for eight, a mere bagatelle!), unsatisfying adventures at cooking school, hopeless kitchens and how to cook in them anyway, and the English aversion to warm toast are all accompanied by recipes to soothe, inspire, and delight. Nothing too fancy here, just perfect recipes for dishes like Disgustingly Rich Potatoes, Salted Caramel Ice Cream, Hainanese Chicken Rice, and The Full Quebecois Breakfast. Come for the stories, stay for the food! Laura has spent her life considering the life-enhancing pleasures of food: cooking, eating, and feeding. The pandemic gave her a new sense of urgency to share what she has learned. She says, &“Life isn&’t always a candy shop of delights, pandemic or no pandemic. Often we find ourselves in uncomfortable places and we must learn to create sweetness for ourselves out of whatever it is we&’ve got—and that sometimes can seem like nothing but a whole lot of lemons. Well, at least that&’s a start! We all know where to find the lemons: in the kitchen.&” This is a delightfully entertaining book full of memories, insights, good advice, and humor that will inspire readers to get in the kitchen, tie on an apron, and discover their own form of kitchen bliss.
The Kitchen Cabinet: A Year of Recipes, Flavours, Facts & Stories for Food Lovers
by Annie Gray*INCLUDED THE TIMES AND WATERSTONES' BEST FOOD & DRINK BOOKS OF 2021*Fill your year with flavour.The official The Kitchen Cabinet compendium is here at last, with over 100 hours of dinner table talk distilled into this handy almanac, a year in the life of our kitchens to aid you in yours. Open up to find food tips and tricks, stories, recipes, anecdotes and seasonal fun, all held together with our trademark titbits of history, science and often rather lively debate. Join us as we travel across the country, ready to respond to all your culinary conundrums - as well as sharing lots of things you never even thought to ask.
Kitchen Chaos
by Deborah A. Levine Jillellyn RileyCan their friendships take the heat? A trio of mothers and daughters will find out when they sign up for a cooking class from a famous chef in the first book of the Saturday Cooking Club series--it's mother-daughter bonding and so much more!Liza and Frankie have always been best friends. But when new girl Lillian arrives from San Francisco, suddenly three's a crowd. Especially after the trio is grouped together for a big sixth-grade social studies project--can they put aside their animosity long enough to succeed? When Liza suggests they all take a cooking class with the chef from her favorite cooking show for the project, the girls are on board, but they need an adult to take the class with them. It seems like the perfect opportunity to snag some quality time with their overscheduled, overstressed mothers...if they can convince them to sign up! Several headaches and close calls later, the girls at last find themselves in Chef Antonio's kitchen with their mothers in tow--but the drama is only just beginning!
Kitchen Confidant: An Indispensable Guide for the Baker, Drinker, and Cook
by Chronicle BooksThe go-to adulting book for food and beverages—from pasta shapes, to beer styles, to basic knife techniques, and much, much more.This handy reference is the perfect partner for anyone who loves to bake, cook, or whip up a cocktail. Armed with the wealth of helpful reference material in this invaluable guide—including weight-to-volume conversions, the basics of stocking a baker’s tool kit, tips on where to store things in the fridge, and more—home cooks will learn to be more confident, competent, and efficient in the kitchen. Featuring separate sections for baking, drinking, and cooking, this is a must-have resource for both seasoned chefs and new cooks.
Kitchen Confidence
by Kelsey NixonHost of Cooking Channel's Kelsey's Essentials and fan favorite on season four of The Next Food Network Star, Kelsey Nixon shares the essential recipes, techniques, and tools that new home cooks need in their back pocket.A young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert. With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony BourdainA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material. <P><P><b>A New York Times Bestseller</b>
The Kitchen Counter Cooking School
by Kathleen FlinnThe author of The Sharper Your Knife tells the inspiring story of how she helped nine others find their inner cook After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking. .
Kitchen Creamery: Making Yogurt, Butter & Cheese at Home
by Louella HillA wonderful primer for making cheese, butter, and yogurt in your kitchen, featuring delicious recipes to test out your skills.From cheesemaking authority and teacher Louella Hill comes an education so timely and inspiring that every cheese lover and cheesemonger, from novice to professional, will have something to learn. Kitchen Creamery starts with the basics (think yogurt, ricotta, and mascarpone) before graduating into more complex varieties such as Asiago and Pecorino. With dozens of recipes, styles, and techniques, each page is overflowing with essential knowledge for perfecting the ins and outs of the fascinating process that transforms fresh milk into delicious cheese.
Kitchen Creativity: Unlocking Culinary Geniuswith Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
by Karen Page"Utter genius... If Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it." - Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da VinciUnlock your creative potential with the world's most imaginative chefs.In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs.Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill,Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo.Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.You'll also discover:experts' criteria for creating new dishes, desserts, and drinks;comprehensive seasonality charts to spark inspiration all year long;how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; andproven tips to jump-start your creative process.The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
Kitchen Cures
by Peggy KotsopoulosIn Kitchen Cures, television personality and holistic nutritionist Peggy Kotsopoulos shows you how to alleviate common health conditions with a diet that’s rich in flavor and nutrient-dense whole foods. Whether you have low energy, excess belly fat that you just can’t lose or are suffering from conditions triggered by inflammation, or countless other health issues, Kitchen Cures is a unique resource that makes the simple connection between food and how you look and feel. You don’t have to overhaul your entire lifestyle or follow a rigid diet regime for weeks. Instead, Kitchen Cures offers you simple and easy-to-implement solutions to relive a host of symptoms and conditions. In each chapter, Peggy explains the health condition and what’s going on, key nutrients your body may be missing, and top nutrient-dense foods that will alleviate those symptoms. Kitchen Cures includes delicious, easy-to-make recipes that takes the guesswork out of looking and feeling your absolute best!, The recipes transform pumpkin into chocolate mousse, oatmeal into sleep aides, and zucchini into linguini, and much more. .
The Kitchen Decoded: Tools, Tricks, and Recipes for Great Food
by Logan Levant Hilary HattenbachA beginner's guide to cooking, featuring recipes from the famous Buttercake Bakery in Los Angeles.Cooking can be intimidating, but with the right equipment and a few great recipes, it doesn't have to be. The Kitchen Decoded is a fun new cookbook with chapters organized according to gadgets and appliances, and accompanying recipes that can be prepared with each tool. Designed to arm every would-be cook with an arsenal of time-tested equipment and foolproof dishes, The Kitchen Decoded is packed with meals guaranteed to impress guests and loved ones.Logan Levant, owner of LA's famous Buttercake Bakery for ten years, spent countless hours showing friends how to use the kitchen tools they received as gifts . . . and thus the idea of The Kitchen Decoded was born. By following Logan's professional tips and simple how-to guides, anyone can learn how to make the most of their kitchen--or simply whip up an impressive batch of Buttercake Bakery lemon bars (with the help of a KitchenAid stand mixer and a microplane, that is). Other tools featured include the Cuisinart food processor, the Le Creuset stock pot, cookie sheets, measuring tools, and other basic and advanced gadgets of all sorts.Pair any gift of amazing-but-mysterious kitchen equipment with The Kitchen Decoded to ensure that your thoughtful present is put to good use. This book is a must-have for every home cook!
The Kitchen Directory, and American Housewife (American Antiquarian Cookbook Collection)
by Antiquarian Collection CookbookThe first edition of this very popular nineteenth century cookbook was published in 1839 as The American Housewife, later expanded to The Kitchen Directory and American Housewife and often republished as The American Housewife and Kitchen Directory. Author Anne Howe&’s name did not appear on the title page until later editions published after this 1841 version. Her preface states that although she is not an Ude (French chef) or a Kitchiner (popular British cookbook author), she knows the culinary arts as &“practiced by good American cooks.&” Bemoaning the inadequate instructions and limited practical knowledge expressed in other cookbooks, she presents over 350 recipes from the simplest broths to the most delicate cakes and sweetmeats with efficient instructions and practical economy. In addition to her recipe collection, the book includes recipes on cookery for the sick and making perfumes, as well as sections on housewifery and carving that appear to be simply lifted from earlier works. This edition of The Kitchen Directory and American Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The Kitchen Directory, and American Housewife (American Antiquarian Cookbook Collection)
by Antiquarian Collection CookbookThe first edition of this very popular nineteenth century cookbook was published in 1839 as The American Housewife, later expanded to The Kitchen Directory and American Housewife and often republished as The American Housewife and Kitchen Directory. Author Anne Howe&’s name did not appear on the title page until later editions published after this 1841 version. Her preface states that although she is not an Ude (French chef) or a Kitchiner (popular British cookbook author), she knows the culinary arts as &“practiced by good American cooks.&” Bemoaning the inadequate instructions and limited practical knowledge expressed in other cookbooks, she presents over 350 recipes from the simplest broths to the most delicate cakes and sweetmeats with efficient instructions and practical economy. In addition to her recipe collection, the book includes recipes on cookery for the sick and making perfumes, as well as sections on housewifery and carving that appear to be simply lifted from earlier works. This edition of The Kitchen Directory and American Housewife was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
The Kitchen Diva's Diabetic Cookbook: 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine with Them
by Angela Shelf Medearis“Filled with delicious, inventive recipes . . . much more than a great resource for families who struggle with challenges of meal planning for diabetics.” —Donna Pierce, BlackAmericaCooks.com and SkilletDiaries.comThe Kitchen Diva’s Diabetic Cookbook is an inspirational collection of more than 150 simple, flavorful, budget-friendly recipes that address the dietary needs of prediabetics, juvenile diabetics, type 1 and type 2 diabetics, women with gestational diabetes, people with diabetic-related complications, and anyone seeking to embrace a healthier diet and lifestyle.These recipes are a modern twist on comfort food and incorporate healthy ingredients and spices designed to help keep diabetics’ insulin levels in balance. You’ll find recipes featured on The Dr. Oz Show, such as Buttermilk Pecan-Crusted Tilapia and Diva-licious Potpie, along with everyday favorites, such as Apple-Stuffed Waffle Sandwiches, Jerk Chicken Salad with Tropical Fruit Dressing, Roasted Tomatoes Stuffed with Lemon and Herb Cauliflower Couscous, and Easy Fruit Cobbler.A detailed nutritional and caloric analysis is included with each recipe to ensure that daily nutritional requirements are met. It’s the perfect cookbook for anyone seeking a variety of imaginative, healthy, and delicious recipes suitable for all diabetics and those who dine with them.“I have been a fan of Angela Shelf Medearis for years. This cookbook is a must have. It is chock-full of delicious recipes and excellent information for people with diabetes or anyone who enjoys good, healthy foods.” —Charlotte Lyons, former food editor for Ebony magazine
The Kitchen Diva's Diabetic Cookbook: 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine with Them
by Angela Shelf Medearis“Filled with delicious, inventive recipes . . . much more than a great resource for families who struggle with challenges of meal planning for diabetics.” —Donna Pierce, BlackAmericaCooks.com and SkilletDiaries.comThe Kitchen Diva’s Diabetic Cookbook is an inspirational collection of more than 150 simple, flavorful, budget-friendly recipes that address the dietary needs of prediabetics, juvenile diabetics, type 1 and type 2 diabetics, women with gestational diabetes, people with diabetic-related complications, and anyone seeking to embrace a healthier diet and lifestyle.These recipes are a modern twist on comfort food and incorporate healthy ingredients and spices designed to help keep diabetics’ insulin levels in balance. You’ll find recipes featured on The Dr. Oz Show, such as Buttermilk Pecan-Crusted Tilapia and Diva-licious Potpie, along with everyday favorites, such as Apple-Stuffed Waffle Sandwiches, Jerk Chicken Salad with Tropical Fruit Dressing, Roasted Tomatoes Stuffed with Lemon and Herb Cauliflower Couscous, and Easy Fruit Cobbler.A detailed nutritional and caloric analysis is included with each recipe to ensure that daily nutritional requirements are met. It’s the perfect cookbook for anyone seeking a variety of imaginative, healthy, and delicious recipes suitable for all diabetics and those who dine with them.“I have been a fan of Angela Shelf Medearis for years. This cookbook is a must have. It is chock-full of delicious recipes and excellent information for people with diabetes or anyone who enjoys good, healthy foods.” —Charlotte Lyons, former food editor for Ebony magazine
The Kitchen Ecosystem
by Eugenia BoneParadigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish. Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating "supporting ingredients" actually saves time when it comes to putting together dinner.Delicious food is not only a matter exceptional recipes--although there are an abundanceof those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
Kitchen Explorers!: 60+ recipes, experiments, and games for young chefs (Young Chefs Series)
by America's Test Kitchen KidsFrom the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs, comes the best ever interactive workbook for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games--all about food! Use the kitchen as your classroom, no school involved!The best activity book to have fun with food! TARGET CONSUMER: Kids ages 8 to 12 (and parents who want a little time tothemselves during this era of staying at home and distance learning).What makes fizzy drinks... fizzy? Can you create beautiful art... using salt? Or prove the power of smell... with jelly beans? Plus easy, kid-tested and kid-approved recipes for smoothies, guacamole, energy bites, mug cakes, and more, Kitchen Explorers! brings the kitchen alive with fun science experiments and art projects. Puzzles, word games, coloring pages and beyond will keep kids occupied and engaged.
The Kitchen Gardener's Handbook
by Jennifer R. Bartley“A mouthwatering picture book.” —Toronto Tasting Notes No longer content with separating the plants they grow to eat and the plants they grow for beauty, gardeners are discovering the pleasures of incorporating both edibles and ornamentals into their home landscapes. The Kitchen Gardener's Handbook makes it easy. Whether she's sharing tips on planting radishes in spring, harvesting tomatoes in summer, or pruning perennials in winter, Bartley's friendly advice gives gardeners the tools they need to build and maintain a kitchen garden. Readers will learn how to plant, grow, and harvest the best vegetables, fruits, greens, and herbs for every season. They'll also find seasonal recipes that celebrate the best of the harvest, monthly garden chores, eight sample garden designs, and information on using cut flowers for decoration. The Kitchen Gardener's Handbook is a guide for gardeners who want it all—the freshness of fruits and vegetables and the beauty and simplicity of hand-picked bouquets.
Kitchen Gear: Boost Your Equipment IQ with 500+ Expert Tips, Optimize Your Kitchen with 400+ Recommended Tools
by America's Test KitchenLeading kitchen gear experts Lisa McManus and Hannah Crowley share what they really think about Dutch ovens, air fryers, grills, and more in this indispensable handbook for gear heads everywhereThe perfect gift for fledgling cooks, newlyweds, cooking nerds, and new homeownersEver wondered why your knives dull so quickly? Whether it's safe to stand next to a running microwave? If compostable dinnerware is really better for the environment?With its combination of straight-talking, science-backed advice from professional equipment reviewers Lisa McManus and Hannah Crowley, practical how-to guides, engrossing trivia, and beautiful full-color photography, Kitchen Gear is an indispensable source of collected wisdom you won't find anywhere else.Hannah and Lisa's unfiltered takes on which pieces are (and aren't) worth it: Spring for the high-end blender; rethink that knife block. And did you know you can make pour-over coffee with a dollar-store funnel?Improve your cooking with 100+ recipes that teach you what your gear is capable of: Use your sheet pan to make the easiest-ever layer cake. Make crispy fried garnishes in your microwave. Plus, use common tools in creative ways—fully-loaded nachos on the grill, anyone?Answers to all the hows, whys, and "wait, what?"s of your equipment: The question-and-answer format covers everything from frequently asked questions to real head-scratchers.Keep your tools in top condition: Season your pans the right way, de-stinkify silicone ice trays, and finally get that gunk off your toaster oven.Peek behind the scenes: Read all about the zany lengths Lisa, Hannah, and their team will go to for answers—from sawing coolers in half to programming knife-wielding robots. Stock your kitchen with the best of the best: A buying guide points you to the top performers from America's Test Kitchen's rigorous reviews.
Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Sunset)
by Joanne WeirFrom the beloved host and producer of PBS series Joanne Weir's Cooking Confidence and Joanne Weir Gets Fresh."Joanne's infectious enthusiasm...draws readers effortlessly into a new and beautiful relationship to food." - Alice WatersChef, cooking instructor, and PBS television host Joanne Weir has inspired legions of home cooks with her signature California-Mediterranean cuisine and warm, engaging style. In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years. With refreshing honesty and humor, Joanne shares the spark that led to her love of cooking, how she learned to taste and develop a palate, the meal that would forever change her life, her years working with Alice Waters at Chez Panisse during the beginning of the farm-to-table movement, and her continued travels teaching cooking classes the world over.Throughout, she offers the cherished dishes and lessons that have shaped her culinary journey, from the 140-year-old Lighting Cake recipe handed down from her great-grandmother to the luxurious Beef Roulade with Mushrooms and Garlic perfected during her Master Chef training in France, and the approachable, globally-inspired dishes, like Fried Pork Belly Tacos and Autumn Salad with Figs and Pomegranate, that have made her a favorite of home cooks. Lushly illustrated with full-color photographs, Kitchen Gypsy is both an inspirational cooking resource and an armchair read, offering recipes made to be shared and savored against the colorful backdrop of Weir's evocative writing.
Kitchen Hacks: 100 Hints, Tricks & Timesavers—and the Recipes to Go with Them (Taste of Home)
by Taste HomeHave a light-bulb moment every day when you open Taste of Home Kitchen Hacks. 100 hints, tips and hacks plus 100 recipes that put those hacks in action are all contained in Taste of Home Kitchen Hacks.With Taste of Home Kitchen Hacks you’ll learn how to chop six hardboiled eggs at once, cool pans of cookies quicker than ever before, hull strawberries without sticky fingers and slice a dozen cherry tomatoes instantly. Take advantage of these timesaving hacks, then cook up the recipes that go with them. That’s right! You’ll find 100 recipes that take advantage of the mind-blowing tricks, tips and hacks in his unique kitchen helper. Step-by-step photos, new uses for old kitchen gadgets, simple ingredient substitutions and even kitchen-cleaning secrets make Taste of Home Kitchen Hacks one sensational guide you can’t do without.