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Not Your Mother's Casseroles
by Faith DurandSimple, fresh, wholesome, and delicious, these one-dish meals fit the way we eat and live today. Author Faith Durand opens up a whole new world of casserole cookery, with more than 200 recipes to suit every taste and lifestyle. Generations of home cooks have turned to the casserole when in need of a quick and easy dinner. These assemble-and-bake meals recall memories of canned vegetables, boxed cheese, and condensed soups. No more! In Faith Durand's new book, you will find more than 200 recipes that bring together the simplicity of the one-pot meal with fresh and healthy ingredients to create casseroles that are decidedly "not your mother's." Not Your Mother's Casseroles is organized into chapters including Breakfast, Starters and Spreads, Vegetarian Casseroles, Pastas and Grains, and Desserts. In addition to inspired recipes such as Lemon Brioche French Toast, Spicy Butternut Squash, and Strata with Bacon, Durand has included modern interpretations of classics like Green Bean Casserole and Hearty Lasagna with Sausage. Also featuring vegan recipes and gluten-free offerings, Not Your Mother's Casseroles will suit any dietary preference.
Not Your Mother's Fondue
by Hallie HarronDid your mother have a fondue pot? Did she pull it out of the closet, oh, maybe once a year, to celebrate some special occasion? Well, that was then, and this is Not Your Mother's Fondue. Author Hallie Harron offers a decidedly different take that will have you reaching for your fondue pot time and time again - not just for special occasions. And lest you think the fondue pot's repertoire is limited to cheese and chocolate, this book demonstrates - deliciously - the versatility of this sometimes-neglected appliance, with simple yet sophisticated recipes for saucy fondues, broth-based fondues, and bourguignon-style dippables and dunkables. (Of course, cheese and chocolate fondues get the Not Your Mother's treatment here, too.) Make every day fun and festive with easy, interactive, up-to-the-minute fondue!
Not Your Mother's Make-Ahead and Freeze Cookbook
by Jessica FisherFisher serves up more than 250 recipes for delectable breakfasts, lunches, and dinners with the secret weapon of “batch cooking”, which saves both time and money. <P><P>This cookbook puts a modern spin on the age-old idea of freezing meals for later, and appeals to today's diverse tastes.
Not Your Mother's Make-Ahead and Freeze Cookbook
by Jessica FisherOur mothers--and grandmothers--put up food in the freezer to economize on time and money. In a recessionary environment and in a world of dual-job families, there's even more reason to do so today. But we don't have the same tastes as our moms. We eat a wider range of foods, drawing on a variety of ethnic and global cuisines, we include more produce and grains in our diets, and we use fewer processed and fatty foods. Jessica Fisher's Not Your Mother's Make-Ahead and Freeze Cookbook is the perfect guide for economical home cooks with any or all of these new tastes in foods that take well to freezing. Competing books on freezing sell strongly and steadily. Typically, they are based on a very specific plan--cooking for a family of four for a month ahead in an afternoon of work in the kitchen, for example. They offer orderly plans with decent, if largely unimaginative, food. Not Your Mother's Make-Ahead and Freeze Cookbook offers two advantages over these books. First, Fisher lays out lots of easy-to-follow guidelines for diverse families with varying needs and desires, taking into account how long you want to spend in the kitchen--there are 2-hour, 4-hour, and daylong plans--as well as how far out ahead you want to cook for, the size of your household, the size of your freezer, your budget, and even your taste for one-dish meals versus multi-course meals. The emphasis is on facilitating flexibility without sacrificing clarity and ease-of-use. Second, Fisher's 200 recipes deliver flavorful and healthy food in abundance. She takes readers beyond mom's beef-pork-chicken triumvirate, with lots of ideas for lamb, fish, shellfish, and vegetarian main courses. There are homey and family-friendly dishes, like Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots, or Crumb-Topped Cod Fillets, fancy dishes for company, like Seasoned Steak with Gorgonzola Herb Butter, and lots of globally inspired creations like Salsa Verde Beef, Red Lentil Dahl, and Hoisin-Glazed Salmon. While the emphasis is on dinner, there are breakfast and brunch recipes, too, and plenty of ideas for breads, quick breads, and desserts that freeze well. Ample sidebars address such matters as finding good freezer bags and containers, labeling frozen food, whether to invest in a new freezer, and how to thaw safely. The author's story--cooking for a family of eight, including six home-schooled children under ten, and serving as the creator and writer of the popular blogs Life as Mom and Good Cheap Eats--fits the topic and the book perfectly. Fisher is a woman who knows all about budgeting time and money efficiently, at the same time serving up delicious food with warmth, love, and an appreciation for the pleasures of the table.
Not Your Mother's Microwave Cookbook: Fresh, Delicious, and Wholesome Main Dishes, Snacks, Sides, Desserts, and More
by Beth HenspergerAlmost everyone has a microwave oven - but hardly anyone knows how to get the most out of this ubiquitous appliance. Enter Not Your Mother's Microwave Cookbook. Cookbook author extraordinaire Beth Hensperger has unlocked the secrets of the microwave, and in this comprehensive volume, she spills all. Here, you'll find all the tools you need to put speedy, sophisticated, delicious, from-scratch meals on the table morning, noon, and night. Your day of microwave cooking might begin with an Avocado-Cream Cheese Omelet, Family-Style Cream Maple-Cranberry Oatmeal, or a Cereal Bowl Vegetable Frittata. Come lunchtime, enjoy a satisfying Cream of Roasted Tomato Soup with a Grilled Cheese Sandwich or a One-Minute Apple Quesadilla. For dinner, try the Petrale Sole Amandine or Barbeque Chicken Thighs, accompanied by Asparagus in Wine or Roasted Potatoes with Garlic and Rosemary. And for entertaining, how about Middle Eastern Eggplant Dip with Pita Crisps or the indulgence of Hot Chocolate with Vanilla Whipped Cream for a Crowd? Even dessert-lovers get their due with Lemon Panna Cotta, Coconut-Macadamia Shortbread, and much more. If you've been using your microwave just for basic kitchen tasks, you don't know what you're missing. Take fresh look at that powerful little oven on your countertop: For mealtimes made easy, there's simply no better solution.
Not Your Mother's Slow Cooker Cookbook
by Beth Hensperger Julie KaufmanNot Your Mother's guide to 350 recipes for getting the most out of today's slow cooker.
Not Your Mother's Slow Cooker Family Favorites
by Beth HenspergerNot Your Mother's Guide to healthy, wholesome, family meals for the slow cooker. Family fare with flair! Beth Hensperger knows what families want: kid-friendly fare that's wholesome, economical, and appealing to adults, too. And she knows what busy parents need: slow cooker recipes that do all that and come together quickly, with a minimum of muss and fuss. Children and grownups alike will cheer for such tasty dishes as Maple Barbeque Chicken Wings, Cheese and Green Chile Fondue with Potato Dippers, Eggplant Parmesean, Char Siu Pork Fried Rice, Turkey Taco Salad, Barbeque Burgers, and Crock Macaroni and Tillamook Cheese. Dips, drinks, wings, ribs, roasts, risotto - if it can be made in a slow cooker, it's in here. For meals that are convenient, budget-friendly, and oh-so-good, let the slow cooker bring your family back to the table.
Not Your Mother's Slow Cooker Recipes for Entertaining
by Beth Hensperger Julie KaufmanNot Your Mother's guide to recipes for today's entertaining. The slow cooker is simply a must-have entertaining assistant. With these fabulous 300-plus recipes, you can offer your guests the kind of relaxed, welcoming, confident hospitality that comes from being able to prepare fresh, delicious food ahead of time. With recipes for casual entertaining, holiday entertaining, and cocktails.
Not Your Mother's Slow Cooker Recipes for Two: For Your Small Slow Cooker
by Beth HenspergerNearly 60 percent of American households today consist of only one or two people, yet most cookbooks don't reflect this trend, with recipes designed for large families, yielding 6-8 servings. For individuals and small families who want to cook hearty, healthful meals but don't want to deal with all the leftovers, Beth Hensperger has the solution. The James Beard Award-winning author follows up the best-selling Not Your Mother's® Slow Cooker Cookbook with Not Your Mother's® Slow Cooker Recipes for Two, a collection of 125 new recipes specially designed for the small slow cooker. As always, Hensperger's innovative recipes call for fresh, healthful ingredients and continue to prove that the slow cooker can produce amazing meals. While the recipes yield the perfect amount for two or three people, there is no shortage of flavor with dishes such as Quick Hominy and Zucchini Chili, Moroccan-Spiced Tomato Chicken with Almonds, Lamb Stew with Lemon and Garlic, and Vegetable Polenta with Mascarpone Cheese. The slow cooker is an essential countertop appliance for busy cooks, and this is the only book on the market specifically written for the increasingly popular 1 ½- 3 ½-quart slow cooker. Not Your Mother's® Slow Cooker Recipes for Two is great for the growing population of empty-nesters, working couples, singles, and small families who want the convenience of small slow-cooker cooking without sacrificing wholesomeness and flavor.
Not Your Mother's Weeknight Cooking: Quick and Easy Wholesome Homemade Dinners
by Beth HenspergerThis book features 125 entree recipes for healthy, delicious meals that are quick to make, easy on the budget and have plenty of appeal for both adults and kids. Hensperger takes the hallmarks of the Not Your Mother's slow cooker books - fresh, healthy ingredients and contemporary flavors - to create recipes including Roast Turkey Tenderloin with Citrus Wine Sauce, Baked Halibut Parmesan, Pan-Sauteed Lamb Chops with Blackberry Sauce, Ravioli with Quick Tomato Basil Sauce, and Portobello Mushroom Sandwiches with Cranberry Dijon Mustard. Home cooks will turn to this book time and again for simple, wholesome dinners for any night of the week.
Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
by Hervé ThisNote-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table Perspectives on Culinary History)
by Hervé ThisA renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy.Includes an appendix with representative selection of recipes, vividly illustrated in color.&“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks.&”—Gourmet&“[This] explores the science behind shape, consistency, odor, and color, giving readers the knowledge to create their own magnum opus in the kitchen.&”—Discover
Notes from a Small Kitchen Island: ‘I want to eat every single recipe in this book’ Nigella Lawson
by Debora RobertsonDiscover the cookbook you'll never want to live without, filled with the secrets to creating delicious home-cooked meals every single day'I want to eat every single recipe in this book' NIGELLA LAWSON'There are wonderful tales and recipes here, and lots of wisdom. It's approachable, anchored in real life and a joy to read. I want more' DIANA HENRY'A wonderful book full of inspiring, simple and time-saving recipes. This should be an everyday book for everybody' TOM KERRIDGE_________Debora Robertson, home cook and renowned food writer, tells how, from the least promising of culinary starts, she learned to love cooking and transformed her cosy kitchen into the beating heart of her home.Through her stories and recipes, she will whisk you away to hot summers in Languedoc and balmy weeknights in London, revealing the life-changing dishes that made her. Bound together with life- and dinner-saving lessons, Debora has written the essential kitchen companion for every home cook.From the tastes of Debora's childhood to the recipes she discovered on her travels, to the food she cooks every day . . .· Leek and ham hock steamed pudding· Slow roast lamb with Durham salad· Meemaw's Texan margarita pie· The best recipe for roast chicken· Delicious plum cakeDebora will take you by the hand and tell you everything you'll ever need to know about cooking food you'll love time and time again._________'Foodies will love this joyful cookbook full of must-try recipes and funny anecdotes' GOOD HOUSEKEEPING
Notes from a Young Black Chef: A Memoir
by Joshua David Stein Kwame Onwuachi“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to “learn respect.” However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef. Onwuachi’s love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes. As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreams—even when they don’t turn out as you expected—Notes from a Young Black Chef is one man’s pursuit of his passions, despite the odds.“This is an astonishing and open-hearted story from one of the next generation’s stars of the culinary world. I am so excited to see what the future holds for Chef Kwame—he is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring.” —José Andrés
Notes from a Young Black Chef (Adapted for Young Adults)
by Kwame Onwuachi Joshua David SteinThis inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria.Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color.Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity.Praise for the adult edition of NOTES FROM A YOUNG BLACK CHEF"Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove"Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review
Notes from Madras
by Colonel WyvernColonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.
Notes from the Larder
by Nigel SlaterFollowing on the success of Tender and Ripe, this companion to the bestsellingKitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater.In this companion to the bestselling Kitchen Diaries, Britain's foremost food writer returns with quietly passionate, idiosyncratic musings on a year in the kitchen, alongside more than 250 of his simple and seasonal recipes. Beloved author Nigel Slater shares his thoughts on topics as various as the kitchen knife whose every nick and stain is familiar, how to make a little bit of cheese go a long way when the cupboards are bare, and his reluctance to share desserts. Based on Slater's journal entries, Notes from the Larder is a collection of small kitchen celebrations, whether a casual supper of grilled lamb, or a quiet moment contemplating a bowl of cauliflower soup with toasted hazelnuts. Through this personal selection of recipes, Slater offers a glimpse into the daily inspiration behind his cooking and the pleasures of making food by hand.
Notes on a Banana: A Memoir of Food, Love and Manic Depression
by David LeiteA FINALIST FOR THE NEW ENGLAND BOOK AWARD FOR NON FICTIONA PASTE BEST BOOK OF THE YEARONE OF TIMEOUT NEW YORK’S BEST SUMMER BEACH READS OF 2017ONE OF REAL SIMPLE’S 25 FATHER’S DAY BOOKS THAT COVER ALL OF DAD’S INTERESTSThe stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite’s Culinaria—a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity.Born into a family of Azorean immigrants, David Leite grew up in the 1960s in a devoutly Catholic, blue-collar, food-crazed Portuguese home in Fall River, Massachusetts. A clever and determined dreamer with a vivid imagination and a flair for the dramatic, “Banana” as his mother endearingly called him, yearned to live in a middle-class house with a swinging kitchen door just like the ones on television, and fell in love with everything French, thanks to his Portuguese and French-Canadian godmother. But David also struggled with the emotional devastation of manic depression. Until he was diagnosed in his mid-thirties, David found relief from his wild mood swings in learning about food, watching Julia Child, and cooking for others.Notes on a Banana is his heartfelt, unflinchingly honest, yet tender memoir of growing up, accepting himself, and turning his love of food into an award-winning career. Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life: from his rejection of being gay and his attempt to “turn straight” through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his twenty-four-year relationship with Alan, known to millions of David’s readers as “The One,” which began with (what else?) food. Throughout the journey, David returns to his stoves and tables, and those of his family, as a way of grounding himself.A blend of Kay Redfield Jamison’s An Unquiet Mind, the food memoirs by Ruth Reichl, Anthony Bourdain, and Gabrielle Hamilton, and the character-rich storytelling of Augusten Burroughs, David Sedaris, and Jenny Lawson, Notes on a Banana is a feast that dazzles, delights, and, ultimately, heals.
Nothing Bundt Trouble: A Bakeshop Mystery (A Bakeshop Mystery #11)
by Ellie AlexanderThis time, Torte’s pastry chef and amateur sleuth finds herself coming out of the oven and straight into the fire in Ellie Alexander's Nothing Bundt Trouble: A Bakeshop Mystery. Spring has sprung in Ashland, Oregon, and everything at Torte seems to be coming up buttercream roses. But just when Juliet Capshaw seems to have found her sweet spot—with her staff set to handle the influx of tourists for this year’s Shakespeare festival while she moves back into her childhood home—things take a dramatic turn. Jules discovers a long-forgotten dossier in her deceased father’s belongings that details one of the most controversial cases in Ashland’s history: a hit-and-run accident from the 1980s. Or was it? Now it’s up to Jules to parse through a whole new world of details from another era, from unraveling cassette tapes to recipes for Bundt cakes, before an old enemy brings the Capshaw “pastry case” to a modern-day dead end. The Bakeshop Mysteries are: “Delicious.”—RT Book Reviews “Marvelous.”—Fresh Fiction “Delectable.”—Portland Book Review
Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by Diana KennedyInternational favorite dishes and personal stories from a celebrated food writer and foremost authority on traditional Mexican cooking.Diana Kennedy is the world&’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country&’s amazingly diverse and rich foodways. Kennedy&’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy&’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia &“cinnamon,&” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on &“cookbookese,&” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.&“Diana&’s recipe for her most personal cookbook includes equal parts passion, creativity, and humor, with a soupçon of provocation. I love the way she&’s so blunt in her comments about food and the food world, her bêtes noires, in this book—it&’s exactly the way we cooks talk to each other in private, and it rarely gets into our books.&” —Paula Wolfert, author of The Food of Morocco&“Nothing Fancy gives us access to the razor-sharp wit and wisdom of one of the great intuitive cooks of our time.&” —Zak Pelaccio, chef and owner of Fish & Game, Hudson, New York, and author of Eat With Your Hands &“Diana Kennedy is the most serious food writer in Mexico, but what many people won&’t know—until they read this book—is that she&’s an extraordinary cook of all sorts of cuisines. Cooking casually with her at home is to know her keen palate and deep understanding of how food works. It&’s also great fun.&” —Gabriela Cámara, chef and owner of Contramar, Mexico City, and Cala, San Francisco
Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by Diana KennedyInternational favorite dishes and personal stories from a celebrated food writer and foremost authority on traditional Mexican cooking.Diana Kennedy is the world&’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country&’s amazingly diverse and rich foodways. Kennedy&’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy&’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia &“cinnamon,&” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on &“cookbookese,&” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.&“Diana&’s recipe for her most personal cookbook includes equal parts passion, creativity, and humor, with a soupçon of provocation. I love the way she&’s so blunt in her comments about food and the food world, her bêtes noires, in this book—it&’s exactly the way we cooks talk to each other in private, and it rarely gets into our books.&” —Paula Wolfert, author of The Food of Morocco&“Nothing Fancy gives us access to the razor-sharp wit and wisdom of one of the great intuitive cooks of our time.&” —Zak Pelaccio, chef and owner of Fish & Game, Hudson, New York, and author of Eat With Your Hands &“Diana Kennedy is the most serious food writer in Mexico, but what many people won&’t know—until they read this book—is that she&’s an extraordinary cook of all sorts of cuisines. Cooking casually with her at home is to know her keen palate and deep understanding of how food works. It&’s also great fun.&” —Gabriela Cámara, chef and owner of Contramar, Mexico City, and Cala, San Francisco
Nothing Fancy: Unfussy Food for Having People Over
by Alison RomanIt’s not entertaining. It’s having people over. The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect. NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Food & Wine • Eater • Food52 • Bon Appétit • Epicurious • Chowhound • Forbes • Grub Street “Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.”—Eater An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.Advance praise for Nothing Fancy“Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy. . . . They work, and not only for company . . . squash scattered with spiced pistachios or pasta with chorizo bread crumbs and broccoli rabe could appear anytime. For dinner parties, she provides cocktail recipes, extra snacks and pep talks so urgent and encouraging that having people over for leg of lamb and tiramisù suddenly seems like a bucket-list event.”—Julia Moskin, The New York Times
Nothing More Comforting: Canada's Heritage Food
by Dorothy DuncanNothing More Comforting is a reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan – with her extensive knowledge of heritage foods – has chosen her favourite "Country Fare" columns from the popular Century Home magazine for this wonderful book on Canada’s heritage cuisine. Each chapter focuses on one particular food or ingredient followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries and McIntosh apples. The recipes in this book take advantage of Canada’s unique foods, creating a taste that is distinctly Canadian. Nothing More Comforting will provide the avid as well as the armchair cook with interesting food facts and new recipes to try.
Nourish
by Christine Bailey Penny Brohn Cancer CareGood nutrition is vital for people undergoing cancer treatment, but so often the side-effects of the treatment make food unappealing and eating becomes a struggle. In Nourish you'll find easy-to-follow recipes designed specifically for cancer patients (and their families). The focus is on nutritious food that can be easily tolerated - and can help to alleviate common symptoms and side-effects, and form a crucial part of any cancer treatment programme. The role of nutrition is explained and the introduction outlines clear advice on cancer-fighting foods and how to tackle side-effects. For many suffering with cancer, eating little and often is important, so Nourish includes plans based on eating small meals six times a day. There are more than 75 recipes presented in four chapters - 'Drinks, Juices, Smoothies, Shakes & Teas', 'Soups, Light Meals & Snacks', 'Main Meals' and 'Desserts & Baked Treats' - as well as a chapter with recipes that are helpful for common side-effects. All the recipes are delicious yet simple to make, and many can be made in advance to make mealtimes hassle-free.Whether you are undergoing treatment, have opted to eat healthier as a preventative measure or are supporting someone through cancer and wish to provide nourishing dishes for them, this book will be your culinary guide.
Nourish: Simple Recipes to Empower Your Body and Feed Your Soul: A Healthy Lifestyle Cookbook
by Gisele BündchenWorld-renowned model and wellness advocate Gisele Bündchen presents 100 delicious and approachable recipes based on everyday ingredients. The cookbook focuses on kickstarting and maintaining a healthy lifestyle while finding balance and intention. Superstar model and philanthropist Gisele Bündchen believes wellness begins with food. At home she chooses lean, healthy proteins and nutrient-rich vegetables; she also believes in eating with flexibility (pizza night with the kids!). This means recipes that are gluten free and rely on body-fueling ingredients like almond flour, avocado oil, and dates. In her cookbook, Gisele provides thoughtful guidance on how to create a routine filled with positive intention, nourishing food, and gratitude to support a healthy lifestyle. The first part of her cookbook walks readers through adjusting to this new mindset and offers practical guidance. Many of the recipes include suggestions for light and hearty pairings, as well as tips for making meals &“kid friendly&”: • Everyday Fruits: Papaya-Almond Smoothie; Acai Bowls; Banana Ice Cream• Breakfast + Breads: Brazilian Cheese Bread (Pão de Queijo); Veggie Frittata; Coconut Milk Two Ways• Salads: Steak Salad; Beet and Arugula Salad with Herby Goat Cheese• Soups: Sneeze-Be-Gone Soup; Ramen-Style Soup with Vegetables• Everyday Vegetables: Summer Rolls with Ginger-Cashew Dipping Sauce; Pizza Night; Pesto Chicken Wrap• Favorite Proteins: Grilled Ribeye with Chimichurri; Sheet Pan Squash and Chickpeas; Chicken Meatballs• Crunchies + Condiments: Maple-Harissa Cashews; Tamari Dressing 3 Ways• Sweets: Pecan Bars; Banana Dream Pie; Carrot Muffins From breaking cycles to journaling and setting intentions, minimizing waste, meal planning, and preparing healthful meals for your kids, Nourish is as much about living with mindfulness as it is about cooking.