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The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart
by Emily NunnIn the tradition of Elizabeth Gilbert and Ruth Reichl, former New Yorker editor Emily Nunn chronicles her journey to heal old wounds and find comfort in the face of loss through travel, home-cooked food, and the company of friends and family.One life-changing night, reeling from her beloved brother’s sudden death, a devastating breakup with her handsome engineer fiancé and eviction from the apartment they shared, Emily Nunn had lost all sense of family, home, and financial security. After a few glasses of wine, heartbroken and unmoored, Emily—an avid cook and professional food writer—poured her heart out on Facebook. The next morning she woke up with an awful hangover and a feeling she’d made a terrible mistake—only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour. Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends. She also travels back to revisit scenes from her dysfunctional Southern upbringing, dominated by her dramatic, unpredictable mother and her silent, disengaged father. Her wonderfully idiosyncratic aunts and uncles and cousins come to life in these pages, all part of the rich Southern story in which past and present are indistinguishable, food is a source of connection and identity, and a good story is often preferred to a not-so-pleasant truth. But truth, pleasant or not, is what Emily Nunn craves, and with it comes an acceptance of the losses she has endured, and a sense of hope for the future. In the salty snap of a single Virginia ham biscuit, in the sour tang of Grandmother’s Lemon Cake, Nunn experiences the healing power of comfort food—and offers up dozens of recipes for the wonderful meals that saved her life. With the biting humor of David Sedaris and the emotional honesty of Cheryl Strayed, Nunn delivers a moving account of her descent into darkness and her gradual, hard-won return to the living.
The Comfort Food Mash-Up Cookbook: 80 Delicious Recipes for Reimagining Your Favorite Dishes
by Dan WhalenCrush all your guilty pleasures right with these crazy good combos, such as Cheeseburger Onion Rings and Lasagna Tacos.This exciting cookbook features 80 recipes that merge two classic recipes into a unique mouthwatering dish. Each recipe breaks down the ingredients of the two sources and then shows you how to merge them together with delicious results. Kick off your day with Breakfast Ramen or a Crispy Rice Sticky Bun. Snack on Breadstick Calzones, Corn Dog Jalapeño Poppers, or Reuben Tots. Devour Buffalo Chicken Pad Thai or Chili Risotto. Then treat yourself to a Blueberry Pie Milkshake or White Russian Cheesecake. The intro reveals the surprising history of mash-ups and gives you the blueprint, which explains the deceptively simple philosophy behind the concept and provides everything you need to create your own amazing creations. Comfort food never tasted so good!
The Comfortable Kitchen: 105 Laid-Back, Healthy, and Wholesome Recipe (A Defined Dish Book)
by Alex SnodgrassIt’s comfort food—redefined! Here are healthy meals the whole family can enjoy, night after night . . .What does comfort mean in The Comfortable Kitchen? For Alex Snodgrass, New York Times bestselling author of The Defined Dish, bringing her family around the table to share a home-cooked meal is a favorite way to show love. Her recipes are designed to bring joy into that display of affection, from your own comfort cooking to your loved ones’ delight at the delicious flavors, to knowing that you’re caring for your family’s nutrition with each bite.Though many of her meals are fully paleo compliant, or at the very least paleo-ish, there are plenty of other recipes with simple, flexible ingredient swaps for a cleaner meal when desired—perfect for people who are enjoying their “food freedom” stage of their health journey. And for those who have dietary restrictions, Alex clearly marks each recipe as gluten-free, dairy-free, grain-free, and paleo, as appropriate.Alex brings back the joy of being in the kitchen for those at all levels of cooking skill and provides food for every occasion, with soups, salads, pasta, vegetarian and non-vegetarian mains, apps, and sides ranging from one-pot meals to not-so-junky junk food--and even cocktails and desserts--with recipes including:Cajun Chicken and Wild Rice SoupGreen Curry Poached Halibut with HerbsTexas Style Brisket TacosHerby Green Olive Pasta with FetaSheet Pan Honey-Sesame CauliflowerClayton’s Margarita7-Ingredient Almond Butter CookiesWith 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for everyone who cares about what they eat and what they make.
The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution (Comic Book Story of)
by Mike Smith Jonathan Hennessey Aaron McConnellA New York Times Best SellerA full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world's favorite brew. The History of Beer Comes to Life! We drink it. We love it. But how much do we really know about beer? Starting from around 7000 BC, beer has emerged as a major element driving humankind&’s development, a role it has continued to play through today&’s craft brewing explosion. With The Comic Book Story of Beer, the first-ever nonfiction graphic novel focused on this most favored beverage, you can follow along from the very beginning, as authors Jonathan Hennessey and Mike Smith team up with illustrator Aaron McConnell to present the key figures, events, and, yes, beers that shaped and frequently made history. No boring, old historical text here, McConnell&’s versatile art style—moving from period-accurate renderings to cartoony diagrams to historical caricatures and back—finds an equal and effective partner in the pithy, informative text of Hennessey and Smith presented in captions and word balloons on each page. The end result is a filling mixture of words and pictures sure to please the beer aficionado and comics geek alike.
The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life
by Tom HudgensEvery once in a while a cookbook comes along that is at once so useful and so spirited you can imagine it becoming a kitchen staple. The Commonsense Kitchen is such a book. And it's from an unusual source: one of the toughest colleges to get into in the United States, Deep Springs is an organic farm, school, and working cattle ranch in the high desert of the Sierra Nevada. This general cookbook has more than 500 recipes for delicious, honest staples and sassy regional specialties such as Red Chile Enchiladas and Mama Nell's Kentucky Bourbon Balls. What's more, this book features amazing food as well as lessons in life skills, from the proper way to wash dishes to how to make homemade soap. The Commonsense Kitchen is equally at home on the shelf of an urban foodie or a rural home cook.
The Community Table: Recipes & Stories from the Jewish Community Center in Manhattan & Beyond
by Jcc Manhattan Katja Goldman Lisa Rotmil Judy Bernstein BunzlAcross the continent, JCCs are cultural epicenters of modern Jewish life. The buildings are hives of activity; at any given moment, hundreds of people of all ages, backgrounds, interests, and opinions gather to engage in a myriad of activities. And nothing says community more than food.While sitting down to enjoy a meal together is undeniably bonding, working together to prepare it is even more so. Now, three chefs who are longstanding members of the JCC Manhattan share classic recipes such as Weekly Challah, Latkes Four Ways, and Pumpkin Rugelach, plus an inspiring selection of contemporary dishes with a farm-to-table emphasis and international flavors: Fig and Fennel Bread, Iraqi Lamb Burgers, Brussels Sprouts with Pomegranate and Citrus Glaze, and much more. Holiday menu suggestions and a complete chart grouping recipes by dietary restriction (meat, pareve, dairy) are included as well.With anecdotal contributions from JCCs all around the country, this cookbook highlights the JCC's vibrant, eclectic community-and celebrates all of its many flavors.
The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old MacDonald's Farm, Reduce Your Hoofprint, and Still Eat Meat
by Catherine FriendCatherine Friend tackles the carnivoreOCOs dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing todayOCOs more conscious meat-eaters. "The Compassionate Carnivore" is ?perfect for people who would like to eat meat but have moral, ethical, or health concerns about doing soOCO (Marion Nestle, "What to Eat"). Based on her own personal struggle, FriendOCOs original, witty take on the meat and livestock debates shows consumers how they can be healthy and humane carnivores, too.
The Compassionate Cook or, "Please Don't Eat the Animals!" A Vegetarian Cookbook: Please Don't Eat the Animals
by Ingrid NewkirkToday over nine million Americans no longer eat meat every day and many more are joining this joyous lifestyle to save animal lives. Some are pure vegetarians--or vegans--and do not use animal ingredients of any kind, including eggs and dairy products. Whether you are changing your diet for humanitarian reasons or because you are interested in maintaining a healthy body or preserving the planet's resources, this is the cookbook for you.
The Compassionate Hunter's Guidebook: Hunting from the Heart (Mother Earth News Books for Wiser Living)
by Miles Olson&“This book reminds us that hunting provides sustenance for both body and soul, and that mindful eating requires both respect and gratitude.&”—Tovar Cerulli, author of The Mindful Carnivore Wild meat, hunted in a responsible way, is one of the most healthful, sustainable foods possible. Depending on how it is done, hunting can be as local, intimate and humane as it gets. And aside from this, it demands the hunter enter a world of awareness, wildness, life and death that as a culture we have lost connection to. The Compassionate Hunter&’s Guidebook is for those who come to the act of hunting with pure intentions, motivated by a desire for healthy food that comes directly from the land where they live. This practical manual suggests that hunting is not a &“sport&” and the animals whose lives are taken are not &“game.&” It combines a deep, philosophical exploration of the ethics of killing with detailed instructions on every step of the process including: Understanding your preyTools, techniques and preparationThe act of the huntFrom forest to table—processing, preserving and preparing your kill. A unique and comprehensive, fully-illustrated guide to the complexity, ethics and spirit of the hunt, The Compassionate Hunter is a must-read for beginning and experienced hunters alike. It will appeal to anyone who wishes to delve more deeply into the complex, humbling and ultimately profound reality of our relationship with the food that nourishes us. &“Arguably the food that most closely approximates our nutritional needs, wild game assumes a sacred and satiating beauty in The Compassionate Hunter.&”—Joel Salatin, farmer and author of Pastured Poultry Profits
The Compassionate Kitchen
by Gemma Davis Tracy NoelleIf there is one piece of advice that every doctor, dietician and nutritionist agrees on, it is this: eat more plants. But that doesn’t mean you have to compromise on flavour or enjoyment. Nourish yourself and your environment with these 70 plant-based recipes from naturopath Gemma Davis and chef Tracy Noelle. Packed with glorious Asian flavours, vegetables, herbs and spices, these exciting recipes are creative, tasty and filling – and they have the bonus of being good for you. From nutritious breakfasts, to punchy wraps, salads, soups, noodles and veggie bowls, plus luscious sweet treats, these vegan recipes from The Compassionate Kitchen will have you craving all their plant goodness for maximum energy, balance and pleasure.
The Compassionate Mind Approach to Beating Overeating: Series editor, Paul Gilbert
by Kenneth GossThis self-help book explores the problems created by having ready access to high fat foods designed to taste good. Because we evolved in conditions of relative scarcity we have few natural food inhibitors and so most diet books try to encourage people to inhibit their eating by highly rule governed behaviours which have to be constantly worked at. However, this can lead to various forms of self-criticism which can undermine efforts at self-control. As a result our relationship with eating can be complex, multifaceted and problematic.Beating Overeating Using Compassion Focused Therapy uses Compassion Focused Therapy - a groundbreaking new therapeutic approach - to understand and work with our urges and passions for food. We can learn to enjoy and accept food and pay attention to our biological and emotional needs. This book is for people who have tried diets and found that they don't work and will enable the reader to have a healthier and happier relationship with food and their body.Topics covered: The relationship between our brains and food, the evolutionary background to finding, conserving and eating food How too much or too little food affects the brain, why diets don't work, factors affecting our eating behaviour (tastes, stress, comfort, etc) Body shape and culture Developing an inner compassion for one's relationship with food - recognising what we need and what is helpful
The Competent Cook
by Lauren Braun CostelloThe kitchen can be an intimidating place for those who don't know whether they should blanch, braise, or broil. But not everyone can afford to go out whenever they want to eat well! So how does the hopeful cook learn to create delicious cuisine? In this cookbook, professional caterer and cooking expert Lauren Braun Costello gives the gourmet wannabe plenty of food for thought, including how to: Organize the kitchen to maximize space and accessibility Stock the pantry with essential tools and ingredients Master the ten techniques every home chef should know Whip up classic recipes, adapted to different palates and skill levels Use lingo you've always wondered about (whatiscoulis, anyway?) Starting with the most basic skills and building to advanced techniques, this culinary compendium serves up a complete A-to-Z course that starts outal denteand finishes with somezest!
The Compleat Cook or the Secrets of a Seventeenth-Century Housewife (Routledge Revivals)
by Rebecca PriceFirst published in 1974, The Compleat Cook is a book to inspire any creative cook in the days of tasteless, mass-produced foods. By the subtle use of herbs, wines and flavorings of all kinds Rebecca Price has provided us with multitude of new culinary experiences. These are the recipes of a practical cook, collected, tried and commented upon with meticulous care. Furthermore the book also tells us about Rebecca, her family, friends, servants, her kitchen and even the silver she used as hostess to many guests throughout her life in Westbury, Bucks, in London and in Houghton Regis, Beds. Madeleine Masson in her introduction is able to set Rebecca Price’s work in a scholarly historical context to give a lively account of her family background. This book will be a useful resource for collectors of cookery books and also for social historians and students of food history.
The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion (American Antiquarian Cookbook Collection)
by Eliza SmithFirst published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742.Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.
The Compleat Housewife: Or, Accomplish'd Gentlewoman's Companion (American Antiquarian Cookbook Collection)
by Eliza SmithFirst published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742.Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.
The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
by Ken SchrammSince the publication of The Compleat Meadmaker, mead has enjoyed a remarkable resurgence in the United States. In 2003, there were roughly 60 commercial meaderies; by 2020, that number had grown to nearly 500. This growth reflects not just commercial success but also the passion of hobbyists discovering the joys of crafting their own &“nectar of the gods". Mead—fermented honey and water—is among humanity&’s oldest alcoholic beverages, with deep roots in ancient cultures across Europe, Africa, and Asia. Its simple ingredients and intoxicating charm made it a staple of rituals and celebrations. Although mead's popularity faded with the rise of beer, wine, and spirits, the modern craft beverage movement has brought it back into the spotlight, alongside artisanal beers and wines. A central figure in this revival is Ken Schramm, veteran meadmaker and co-founder of the Mazer Cup Mead Competition, North America's premier mead-only event. In The Compleat Meadmaker, Schramm introduces readers to the craft with clear instructions and straightforward recipes. He guides beginners through their first batches and then explores more advanced styles using spices, fruit, grapes, and malt. The book is a comprehensive guide covering: Equipment and Basics – The tools and steps to make your first mead. Fermentation Techniques – Choosing yeast, managing pH, aeration, and nutrients. Flavor Balancing – Adjusting acidity, sweetness, and alcohol to taste. Clarification and Bottling – How to clarify, bottle, and store mead properly. Aging and Conditioning – Using oak and time to build complexity. Schramm also explores honey in detail—its natural history, floral sources, and the essential role of bees. He introduces the concept of honey varietals and explains how different nectar sources affect flavor and aroma, giving meadmakers a wider palette of options. Beyond traditional mead, Schramm dives into a variety of historical and modern styles: Melomel – Mead with fruit Cyser – Mead blended with apple cider Pyment – Mead with grapes or grape juice Metheglin – Spiced or herbed mead Braggot – Mead with malt, bridging beer and mead traditions Each offers unique character and complexity, showcasing the drink&’s versatility. Whether bone dry or rich and sweet, mead can be tailored to individual tastes and paired with diverse cuisines. Ultimately, The Compleat Meadmaker invites readers to explore the art and science of mead, connecting a millennia-old tradition with today&’s craft movement. Whether you're new to brewing or an experienced fermenter, Schramm offers the tools and inspiration to make exceptional mead at home.
The Complete 15-Minute Gourmet: Beef & Pork (The Complete 15-Minute Gourmet)
by Paulette MitchellEasily cook up an assortment of creative gourmet beef and pork recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes.You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Soba Noodle and Steak SaladSpicy Sausage SoupPork Carnitas TacosFettucine CarbonaraPork Coconut CurryPepper-Crusted Sirloin with Sangiovese-Mushroom SauceWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Beef & Pork has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.
The Complete 15-Minute Gourmet: Creative Cuisine Made Fast And Fresh (The Complete 15-Minute Gourmet)
by Paulette MitchellEasily cook up an assortment of creative gourmet recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes.For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them.In The Complete 15-Minute Gourmet, Paulette shares recipes you could be feasting on in just fifteen minutes such as:Soba Noodle and Steak SaladHoney-Mustard Chicken with Papaya-Pineapple SalsaGreek Snapper with Feta CheeseRavioli with Hazelnut and Sage PestoCreole Shrimp with Asiago-Topped PolentaWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes or less.Praise for The Complete 15 Minute Gourmet“Once again, my good friend Paulette shows us how delicious, good-for-you-food doesn’t have to take all day.” —Chef Emeril Lagasse“Paulette Mitchell has answered the cries of busy cooks everywhere in this collection of deliciously quick and straightforward recipes. A true pleasure to read and cook from!” —Ann Willan, author of The Country Cooking of France
The Complete 15-Minute Gourmet: Desserts (The Complete 15-Minute Gourmet)
by Paulette MitchellEasily cook up an assortment of creative gourmet dessert recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes.You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Bananas FosterLimoncello Ice CreamSpicy Pineapple Salsa with Cinnamon-Sugar Tortilla TrianglesTiramisu ProntoChocolate Panna CottaWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Desserts has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.
The Complete 15-Minute Gourmet: Poultry (The Complete 15-Minute Gourmet)
by Paulette MitchellEasily cook up an assortment of creative gourmet poultry recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes.You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Maple-Walnut Chicken SaladOrange Soba Noodle SoupChicken BurgersGingered Chicken with Pineapple Stir-FryMexican Tortilla PizzasWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Poultry has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.
The Complete 15-Minute Gourmet: Seafood (The Complete 15-Minute Gourmet)
by Paulette MitchellEasily cook up an assortment of creative gourmet seafood recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes.You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Tuna Salad Niçoise Salmon RamenWarm Crab Salad SandwichesGrilled Pesto Shrimp with Israeli CouscousShrimp Coconut Milk CurryMahi Mahi with Tomatillo SauceWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Seafood has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.
The Complete 15-Minute Gourmet: Vegetarian (The Complete 15-Minute Gourmet)
by Paulette MitchellEasily cook up an assortment of creative gourmet vegetarian recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes.You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on:Orzo Salad with Parmesan Peppercorn VinegaretteGingered Carrot SoupSmoky Chipotle, Mango, and Avocado WrapsRavioli with Hazelnut and Sage PestoGarlic and Lemon LentilsWhether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Vegetarian has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.
The Complete 5-Ingredient Cookbook: 175 Easy Recipes for Busy People
by Denise Browning5-ingredient recipes that add up to amazing meals—fast! Whether you're a parent who wants to put home-cooked meals on the table every day or a busy professional who doesn't think they have time to cook, this is the 5-ingredient cookbook for you. Bursting with recipes for 175 fast and tasty dishes, The Complete 5-Ingredient Cookbook will show you how to keep your stomach satisfied from breakfast to dessert—without eating up all your free time. Featuring simple and scrumptious recipes, like Banana Bread Baked Oatmeal and One-Pan Chipotle Chicken Thighs with Guacamole Salsa, this comprehensive 5-ingredient cookbook is perfect for chefs of all skill levels who are looking to add variety to their table without spending hours in the kitchen. Save even more time as you find out how to make the most of your shopping trips, stock the perfect low-ingredient kitchen, and start prepping like a pro. Cooking at home doesn't have to be a challenge! Discover the fast, easy, 5-ingredient way. The Complete 5-Ingredient Cookbook includes: 175 recipes, 5 ingredients each—This 5-ingredient cookbook helps you cook up great-tasting foods in a snap with a globe-trotting collection of easy-to-make dishes. Weeklong meal plans—You'll know what's for dinner (and breakfast and lunch) with the meal plans inside this 5-ingredient cookbook: Vegetarian, Low Carb, Gluten-Free, Quick & Easy, and Global Feast. Time-saving tips—Cut down cook times with loads of advice for meal prepping, making your own 5-ingredient recipes, and more. Make your next feast in a flash with The Complete 5-Ingredient Cookbook.
The Complete Aga Cookbook
by Mary Berry Lucy YoungWhether you are an AGA aficionado or have never cooked on an AGA before, Mary Berry and Lucy Young's new AGA cookbook is just what you need by your side. It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry's New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy's help to produce The Complete Aga Cookbook, which deserves its place on all 21st-century kitchen shelves. There have been many new trends in cooking in the intervening years, and a plethora of new ingredients, and Mary explores them in new recipes, adapting many ideas to the Aga way of cooking. As Mary herself says, an Aga rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. And cooking on an Aga is a joy: its spacious ovens produce perfectly cooked dishes, time after time. But we haven't forgotten those who cook on conventional cookers and instructions are supplied on each recipe. Complete with all the AGA user information, Mary and Lucy help you get the most out of your AGA as they guide the reader through time- and energy-saving tips - from melting chocolate on the back shelf, to frying drop scones on the Boiling Plate and slow roasting overnight in your Simmering Oven. A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the Aga, showing how versatile it really is.
The Complete Aga Cookbook
by Mary Berry Lucy YoungWhether you are an AGA aficionado or have never cooked on an AGA before, Mary Berry and Lucy Young's new AGA cookbook is just what you need by your side. It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry's New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy's help to produce The Complete Aga Cookbook, which deserves its place on all 21st-century kitchen shelves. There have been many new trends in cooking in the intervening years, and a plethora of new ingredients, and Mary explores them in new recipes, adapting many ideas to the Aga way of cooking. As Mary herself says, an Aga rapidly becomes the centre attraction of the kitchen, acting as a warm focus for family, friends and animals. And cooking on an Aga is a joy: its spacious ovens produce perfectly cooked dishes, time after time. But we haven't forgotten those who cook on conventional cookers and instructions are supplied on each recipe. Complete with all the AGA user information, Mary and Lucy help you get the most out of your AGA as they guide the reader through time- and energy-saving tips - from melting chocolate on the back shelf, to frying drop scones on the Boiling Plate and slow roasting overnight in your Simmering Oven. A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the Aga, showing how versatile it really is.