- Table View
- List View
The Asian Pantry: Quick & easy, everyday dishes using big Asian flavours
by Dominique WoolfDISCOVER ASIAN-INSPIRED RECIPES THAT ARE BIG ON FLAVOUR!Easy and delicious, umami-packed Asian inspired recipes all created using an accessible, affordable collection of essential pantry ingredients from the No. 1 Sunday Times bestselling author of Dominique's Kitchen---If you love Asian flavours and want simple, fuss-free cooking then this is the book for you.Your pantry, whether yours is a shelf, cupboard, drawer or even just a collection of bottles and jars on your kitchen worktop, is the key to cooking simple meals that are truly delicious.By using inexpensive store cupboard ingredients like soy sauce, curry powder, chilli flakes and noodles, Dominique Woolf shows you how to create flavour-packed, budget-friendly, Asian-inspired dishes all week long.Recipes include:· Sticky Orange Beef Noodles· Thai Green Curry Fried Rice· Korean Chicken & Kimchi Rice Traybake· Aromatic Coconut Salmon Curry· Vietnamese Cauliflower, Carrot & Potato Curry· Prawn & Chorizo Sweet Soy Noodles· Soy Sauce Chocolate Pots· Tamarind Toffee Apple PuddingWith over 80 recipes based around accessible ingredients that have bold flavour at their very heart, The Asian Pantry is your ultimate tool to creating Asian-inspired dishes the easy way from scratch at homePraise for Easy everyday Asian: 'A collection of fuss-free recipes that are packed full of flavour and goodness . . . We love the fusion of Thai and British food in many of these recipes' Evening Standard'One of the summer's hottest cookbooks' Daily Mail'Much tastier than a takeaway!' Woman
Asian Pickles: Japan
by Karen SolomonA DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques. For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easily-accessible ingredients. Featuring the most sought-after Japanese pickle recipes--including Pickled Ginger, Umeboshi, and more--plus beautiful photography, Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and additional resources.
Asian Pickles: Korea
by Karen SolomonA DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Korea's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Korea, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Korean pickle-making, such as salted shrimp, fermented red pepper paste, sweet rice porridge, perilla leaf, and numerous other techniques beyond the basic brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring the most sought-after Korean pickle recipes--including Whole-Leaf Napa Cabbage Kimchi, Sesame Spinach, Stuffed Eggplant Kimchi, and more--Asian Pickles: Korea will help you explore a new preserving horizon with fail-proof instructions and a selection of additional helpful resources.
Asian Pickles: China
by Karen SolomonA DIY guide to making the salty, sweet, and pungent pickles of China, featuring 15 recipes with innovative ingredients and new techniques. Cooks are looking for new pickling frontiers, and the natural standout is Asia, with its diverse array of pickled products and flavors that wow the palate. Asian Pickles: China introduces techniques for creating authentic and creative Chinese pickled foods such as Preserved Mustard Greens, Radish in Chile Oil, Sour Celery and Red Pepper, and Szechuan Cucumbers with Orange and Almond. This title also includes some essential condiments that elevate Chinese food at home, such as XO Sauce and fire-spiked Chile Oil. The Asian Pickles series targets the eager audience of DIY food enthusiasts, backyard farmers, armchair foragers, and pickle fans who have cut their teeth on putting food into jars, pantries, and freezers and who are now hungry for the next course of culinary challenges and kitchen inspiration.
Asian Pickles: India
by Karen SolomonA DIY guide to making the tangy pickles of India, featuring recipes ranging from traditional chutney and achar to new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, India's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles: India, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Indian pickle-making, and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring 15 of the most sought-after Indian pickle recipes--including Coconut-Mint Chutney, Sour Mango Pickle, Cauliflower Pickle, and more--Asian Pickles: India will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources.
Asian Pickles
by Karen SolomonFrom authentic Korean kimchi, Indian chutney, and Japanese tsukemono to innovative combinations ranging from mild to delightfully spicy, the time-honored traditions of Asian pickling are made simple and accessible in this DIY guide.Asian Pickles introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler, and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than seventy-five of the most sought-after pickle recipes from the East--Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more--Asian Pickles is your passport to explore this region's preserving possibilities. serving horizon with fail-proof instructions and a selection of helpful resources.
Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles
by Patricia TanumihardjaEasy recipes for making pickles and fermented foods from all over Asia Whether you're a first-time fermenter or a pickling pro, it's never been easier to create flavorful Asian pickles from the comfort of your own kitchen. Asian Pickles at Home is packed with straightforward guidance and delicious recipes for fast and fresh pickles, chutneys and sauces, kimchi, and other fermented foods from Japan, China, Korea, India, and Southeast Asia. This guide to Asian pickling includes: A pickling primer—Learn all about the history and process of fermentation, the health benefits of pickles, using the right ingredients, and how to outfit your kitchen for pickling success. Your pickling passport—Explore what makes each country's pickles and pickling techniques unique, and get detailed instructions for canning and fermenting Asian pickles. Simple recipes—Discover uncomplicated recipes that require only easy-to-find ingredients and basic techniques to create the complex flavor profiles you know and love. Master the art of Asian pickles from around the globe with this essential pickling book.
Asian Recipe Perfection
by Ellen ArgyriouAsian Recipe Perfection contains simple, delicious recipes that anyone can make. From vegetable saffron samosas to the rum and lime banana fritters, this collection covers a multitude of healthy Asian meals packed full of flavour. Each recipe comes with fully illustrated, easy-to-follow step-by-step instructions.
Asian Rice Dishes
by Lee Geok BoiPacked with delicious recipes, this book will show you how easy it is to prepare classic Chinese, Indian, Malay and other Asian rice dishes. Step-by-step instructions reveal the secrets behind the perfect Chicken Rice, Nasi Lemak andClaypot Rice along with a selection of fried rice and congee dishes
Asian Tapas
by Edmond Ho Anton Kilayko Alain Ducasse Judy Sarris Christophe Megel"Christophe Megel's food is perfect for today. It is savory, tempting, and deliciously simple. His wide experience in Asia is reflected in each tasty morsel. Who can ask for more?"--Ken Hom, award-winning chef and author of Exploring China: A Culinary AdventureUsing an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes in Asian Tapas that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, or a cool party--or very simply as a tasty little snack.Recipes include:Tangy Crab Salad SandwichesAromatic Lamb Seekh KebabsWagyu Beef Salad RollsHar Kow Shrimp Focaccia BunsAbalone Windmill DumplingsGrilled Chicken and Fish Tandoori StripsCrisp Starfruit and Asparagus Salad with Sweet Chinese SausagesRoast Duck Vegetable Rolls with Lemon Soy DipTropical Mango SushiSashimi Salad Rolls with Wasabi DipFlaky Cashew Nut Puff Pastry SquaresSpiced Sumatran Coffee (Cafe Brulot)
Asian Tofu
by Andrea NguyenFrom sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu's nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world's best tofu artisans along the way.For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn't fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu's more playful side.For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
Asian Vegetables: Gardening. Cooking. Storytelling.
by Caroline Wang Stéphanie Wang Patricia Ho-Yi WangWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown—even though they’re delicious, nutritious, and easy to grow in northern climates. Caroline, Stéphanie, and Patricia Ho-Yi Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance. Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including forty or so recipes, some of which have been developed by renowned chefs. The Wang sisters complement the book’s practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Québec. Asian Vegetables is a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.
Asiatic Water Buffalo: A Sustainable and Healthy Red Meat Source
by Naveena B. Maheswarappa Muthukumar Muthupalani Kiran Mohan Rituparna Banerjee Arup Ratan Sen Sukhdeo B. BarbuddheThis need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat quality, nutritional characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It also provides valuable information to faculty members, students, researchers, and all other readers interested in this new source of meat. Owing to the limited research and scientific literature available on buffalo meat, the authors’ own research findings and our experiences were included wherever required to give crisp, practical, and complete information. The information proposed in this book should be beneficial to the entire buffalo industry, from the farming and processing of buffaloes to the marketing of products. This serve as a handy guide to meat scientists, faculty members, and students willing to learn more about buffalo meat processing. Up-to-date relevant references were also included for the benefit of researchers and students to enable them to easily access further information. Above all, it provides valuable information to consumers who are interested to know this new and potential source of meat.
Ask The Expert: Tips On Health, Parenting, Nutrition And More From Specialists And Medical Experts
by Bonnie Miller RubinCollecting more than 60 articles written by Bonnie Miller Rubin for the Chicago Tribune between 2011 and 2014, Ask the Expert is a go-to source for questions about health and family. Each article in the series features an interview with a specialist, including a gerontologist, a clinical social worker, and a neuroscientist, among many others. The interviews are concise yet instructive, and Bonnie Miller Rubin's introductory commentary for each article combines helpful foundational information and snappy, engaging writing. Ask the Expert covers a wide variety of topics from cardiovascular troubles and women's hair loss to alternative medicine and avoiding children's mood swings. The first section of the book includes articles about health, covering areas such as aging, end-of-life care, brain health, cholesterol, medical advancements, and mental health. Also included are sections on nutrition, exercise, and weight loss, as well as pregnancy, parenting, and women’s health. The final section of the book includes articles about lifestyle and family issues.
Ask the Wine Doctor
by Edward FinsteinIn an accessible question-and-answer format, Edward Finstein (a.k.a. Dr. WineKnow) takes the reader through the various areas of wine knowledge, working with questions he has been asked by clients and students during his quarter-century as a wine consultant, writer, and teacher.He addresses questions about the growing of wine, making it, finding and buying it (including a demystification of the puzzling information on wine labels), storing and aging it, and serving it (where should you store your glasses to assure good tasting?). Most attention, however, is paid to enjoying it, including how to handle restaurant wine lists and rituals, how your health can affect your tasting, and how to get the most from the matching of food and wine. Each chapter is peppered with "Grape Flashes," containing interesting bits of information, and the book also includes a glossary of wine terms, a simple guide to food and wine matching, and a selected bibliography for further reading.Edward Finstein believes that the most important thing about wine is enjoyment - and understanding aids that enjoyment.From the Trade Paperback edition.
El Asombroso Poder del Aceite de Coco
by Laura JasonA medida que pasan los años, nos quedamos con la idea de lo que podemos hacer para hacer retroceder el tiempo. Nuestra piel se vuelve seca, arrugada y agrietada con poca o ninguna elasticidad. Y nuestro cabello también. El cabello de los hombres comienza a desaparecer y con el tiempo se queda calvo, el cabello de las mujeres se vuelve seco, fino y sin vida. Nos volvemos aprensivos cuando nos miramos en el espejo porque ya no tenemos esa piel radiante que una vez pensamos que sería para siempre. Nuestros recuerdos comienzan a desvanecerse, olvidamos las cosas fácilmente y la comprensión se convierte en un problema. Nos enfrentamos a la cruda realidad del envejecimiento de la piel y de la enfermedad de Alzheimer, que poco a poco nos roba ese precioso recuerdo de los acontecimientos que una vez acariciamos. Nos vemos obligados a escribir notas como recordatorios por toda la casa, en la pantalla del ordenador o en el salpicadero del coche. Si esta es tu experiencia, entonces no estás solo. Este libro "El Asombroso Poder del Aceite de Coco" está escrito para hacerte entender el beneficio para la salud del aceite de coco al nutrir tu piel, cabello y agudizar tus células cerebrales. Tal vez te sorprenda lo poderoso que es el aceite de coco al tratar los problemas de salud a los que te puedes enfrentar en tu vida diaria. Hay literalmente más de 30 maneras en que podemos usar el aceite de coco para mejorar la calidad de la vida. Puedes usar aceite de coco, leche y agua para: Nutrir su piel, y hacer que se vea y se sienta saludable de nuevo. Eliminar el mal aliento, y mejorar tu salud bucal y tu vida social. Eliminar la grasa no deseada y los kilos no deseados, Agudizar la mente y la memoria, para que no tengas que preocuparte de nuevo por olvidar esas cosas importantes en tu vida. En este libro, aprenderás lo siguiente: Cómo ralentizar el efecto degenerativo de la Enfermedad de Alzheimer Efe
The Asparagus Festival Cookbook
by Glenda Hushaw Jan Moore Barbara HaflyThis cookbook -- inspired by the Asparagus Festival in Stockton, California -- packs new prizewinning recipes plus past festival favorites into this scrumptiously inventive pocket-size collection. Casual fans are destined to become ardent aficionados of this vitamin-rich, mineral-packed, high-fiber, low-sodium, distinctly flavorful, and amazingly versatile vegetable. Book jacket.
Aspartame: Physiology and Biochemistry
by Filer SteginkThis book summarizes the research that resulted in aspartame's approval as a food additive as well as related topics regarding its function as a potential sweetening agent. It complies specific issues relating to human consumption of aspartame.
Assault And Pepper: A Pennsylvania Dutch Mystery with Recipes
by Tamar MyersFrom the book: It's a five-alarm frenzy as Magdalena Yoder and the rest of the congregation of the Beechy Grove Mennonite Church get ready for the annual chili supper cook-off. But just when the devout diners sit down to eat, beloved Reverend Schrock falls facedown into a pot of the savory stew. It seems someone slipped some peanut butter into the chili, knowing full well that the good reverend was deathly allergic to peanuts. At the request of the weeping widow, Magdalena agrees to investigate. But once she begins to look into the victim's death- and life-she discovers that Schrock wasn't as well liked as she'd thought. There's more than one person who had reason to want him dead, including the serial monogamist with a grudge and the man who spent seven years in jail after the reverend testified against him in court. As more foibles and squabbles amass, Magdalena struggles to find the truth amid evidence that is becoming a full-out assault on her senses.... "With her sassy wit and odd habits...Magdalena is a delightful main character.
Assessing Participatory Development: Rhetoric Versus Reality
by William P. LineberryThis book was shaped by ten years of International Fund for Agricultural Development's experience on innovative approaches to people's participation in development. Its critical assessment of the participatory approach explains how it works, its benefits and the pitfalls it harbours for the unwary.
At Balthazar: The New York Brasserie at the Center of the World
by Reggie NadelsonExplore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasserie’s twentieth anniversary. Keith McNally, star restauranteur, gave author Reggie Nadelson unprecedented access to his legendary Soho brasserie, its staff, the archives, and the kitchens. Journalist Nadelson, who has covered restaurants and food for decades on both sides of the Atlantic, recounts the history of the French brasserie and how Keith McNally reinvented the concept for New York City.At Balthazar is an irresistible, mouthwatering narrative, driven by the drama of a restaurant that serves half a million meals a year, employs over two hundred people, and has operated on a twenty-four hour cycle for twenty years. Upstairs and down, good times and bad, Nadelson explores the intricacies of the restaurant’s every aspect, interviewing the chef, waiters, bartenders, dishwashers—the human element of the beautifully oiled machine. With evocative color photographs by Peter Nelson, sixteen new recipes from Balthazar Executive Chef Shane McBride and head bakers Paula Oland and Mark Tasker, At Balthazar voluptuously celebrates an amazing institution.
At Home: My favourite recipes for family & friends
by Monica GalettiMonica Galetti's career has taken her from her home in Samoa and New Zealand to the professional kitchens of London. Her new cookbook, At Home, showcases the easy, everyday dishes she enjoys at home, with family and friends, using simple ingredients that everyone will enjoy. From breakfast time and midweek suppers to celebrations, gatherings and the perfect Sunday lunch.CONTENTSChapter one: Chilled-Out BreakfastsIncluding Banana waffles; Eggs Benedict with Sriracha Hollandaise and Masi Samoa - Samoan ShortbreadChapter two: WeeknightsIncluding Spring Onion Tempura with Soy & Garlic Dipping Sauce; Sweetcorn Fritters with Horseradish Cream and Apple & Blackberry BakeChapter three: The Perfect SundayIncluding Walnut, Blackberry & Feta Salad; Pork Shoulder with Pistachio Stuffing and Beer-Battered Fish & Rosemary Salt ChipsChapter four: Family Get TogethersIncluding Steak, Chimichurri & Burnt Butter Mash; Aubergine & Anchovy Pizza and Lemon & White Chocolate Baked AlaskaChapter five: Holiday FavouritesIncluding Olive Tapenade with Wholemeal Flatbreads; Manuka & Ras el Hanout Roast Lamb and Chocolate Brandy Snaps with Orange Marmalade Chantilly
At Home: My favourite recipes for family & friends
by Monica GalettiMonica Galetti's career has taken her from her home in Samoa and New Zealand to the professional kitchens of London. Her new cookbook, At Home, showcases the easy, everyday dishes she enjoys at home, with family and friends, using simple ingredients that everyone will enjoy. From breakfast time and midweek suppers to celebrations, gatherings and the perfect Sunday lunch.CONTENTSChapter one: Chilled-Out BreakfastsIncluding Banana waffles; Eggs Benedict with Sriracha Hollandaise and Masi Samoa - Samoan ShortbreadChapter two: WeeknightsIncluding Spring Onion Tempura with Soy & Garlic Dipping Sauce; Sweetcorn Fritters with Horseradish Cream and Apple & Blackberry BakeChapter three: The Perfect SundayIncluding Walnut, Blackberry & Feta Salad; Pork Shoulder with Pistachio Stuffing and Beer-Battered Fish & Rosemary Salt ChipsChapter four: Family Get TogethersIncluding Steak, Chimichurri & Burnt Butter Mash; Aubergine & Anchovy Pizza and Lemon & White Chocolate Baked AlaskaChapter five: Holiday FavouritesIncluding Olive Tapenade with Wholemeal Flatbreads; Manuka & Ras el Hanout Roast Lamb and Chocolate Brandy Snaps with Orange Marmalade Chantilly
At Home Cafe: Gatherings for Family and Friends
by Helen Puckett Defrance Carol Puckett<p>With the publication of her first At Home Café cookbook, Helen Puckett DeFrance took her message of family bonding through cooking into homes all across America. <p>Their tried and-true recipes, an inspired mix of old and new traditions, highlighted the pleasures of casual, at-home get-togethers with family and friends. <p>Now DeFrance is back with an all new At Home Café cookbook, and once again casual entertaining takes center stage. <p>Building on how the first book involved the whole family in the kitchen, this new volume features entertaining with friends and neighbors, including Neighbor Notes on complementary dishes that guests can bring. <p>A wealth of menus is offered for spontaneous occasions as well, from the unstructured fun of a neighborhood picnic (featuring Buttermilk Fried Chicken Tenders and Po-Boy Sandwiches) to the relaxing weekend pleasure of a Southern jazz brunch (with Crab and Artichoke Casserole, Cheddar Cheese Puffs with Apple Smoked Bacon, and Creamy Dreamy Berry Treats). <p>A countdown for every menu makes planning a breeze. <p>The author is a veteran cooking school teacher with a knack for keeping things simple. <p>Whether it is a hearty soup served around the fireplace on a cold winter's night; a make ahead casserole for those evenings when there's no time to cook; or a low-key tree-trimming get-together during the high-stress holidays, a whole lot of comfort is served up in these delectable dishes designed to create special memories with loved ones.
At Home Favorites: 110+ Recipes from the Test Kitchen
by Williams SonomaAt Home Favorites provides cozy home cooks with flavorful and accessible recipes, including pizza, pasta, one-pot meals, and more. Bringing modern flavor and ingredient profiles to classic home-cooking recipes, these dishes will appeal to all ages and are crafted to include all dietary preferences. Whether you&’re making butternut squash pizza, potato gnocchi with a beef-cinnamon sauce, or a classic minestrone, this cookbook promises appetizing inspiration for family meals any night of the week. Visually-driven guides to making pizza doughs, fresh pastas, and dumplings make this volume a fantastic resource for cooks of all skill levels. OVER 100 RECIPES: Recipes span favorite dishes and exciting, seasonal flavor profiles. Easy variations make recipes suitable for eaters with different diets, and tips on prepping, storing, and repurposing leftovers cater to busy home cooks interested in reducing food waste. FROM THE WILLIAMS SONOMA TEST KITCHEN: Step-by-step recipe instructions, helpful tips, techniques, and serving ideas make this the most accessible reference for home cooks to serve classic dishes, as well as contemporary twists on old favorites. IN-DEPTH VISUAL GUIDE: Visually-driven sections on pizza doughs, fresh pasta, and dumplings give home cooks of all skill levels the reference guide they need to create delicious, nourishing home-cooking favorites.