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Bar Chef: Handcrafted Cocktails
by Christiaan Rollich Carolynn CarreñoAn inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes). Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion. In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeno, and absinthe), which has become a part of the language of LA. Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.
Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home
by André DarlingtonCraft unforgettable happy hours at home with this globally inspired collection of 100+ crave-worthy bar bites and cocktail pairings from the bestselling author of Booze & Vinyl and The New Cocktail Hour.Bring the world&’s best drinking food home and into your kitchen with this stylish recipe book featuring more than 100 drool-worthy, easy-to-prepare dishes. Award-winning food-and-drink writer André Darlington serves up creative bites and reimagined classics from around the globe—everything from quick nosh to wowing party-pleasers—to make Bar Menu the ultimate guide to boozy eating and entertaining at home. Whether you are a cocktailer looking for food pairings, or an armchair traveler eager to recreate iconic bar bites from the comfort of your own kitchen, this is your bible for hosting memorable cocktail hours. Companion drink ideas for every dish, 30+ cocktail recipes, quick history lessons, plus tricks and tips on everything from curating menus to batching drinks for a crowd of family and friends make this a cocktail hour cookbook unlike anything you&’ve seen before.Recipes include Persian Saffron Pistachios, Piri Piri Shrimp Cocktail, Cacio e Pepe Frittata, Gin-Cured Gravlax, Cocktail Ramen Eggs, Italian Riviera Meatballs, Sticky Flanken Ribs, Jalapeño-Corn Sablés, Mezcal Pudding, African Ginger Cakes, and many more.
Bar Tartine: Techniques & Recipes
by Nicolaus Balla Cortney BurnsHere's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
Barasi's Human Nutrition: A Health Perspective, Third Edition
by Michael EJ Lean Emilie CombetBarasi's Human Nutrition: A Health Perspective, Third Edition, provides a comprehensive introduction to the principles and practice of nutrition. Thoroughly revised, restructured, and updated, this new edition presents up-to-date scientific information in an accessible and reader-friendly format, emphasising how important nutrition is for evidence across the full translational health spectrum, from epidemiology and basic sciences through clinical and public heath applications, and ultimately into sustainable public policy. This third edition places more emphasis on applied nutrition than previous editions. Specifically, sections relating to clinical nutrition, public health nutrition, and improving foods for better health are now separate chapters with new chapters on sport nutrition, obesity, and weight management, and each section has a dedicated table of contents to better highlight the subject covered. The book also focuses on nutritional issues related to globally important, potentially preventable, major diseases, such as coronary heart disease, cancer, and diabetes, and discusses methods for studying nutrition and relevant essential dietary principles for intervention. This textbook is written from the perspective of experienced teachers at the undergraduate and graduate levels and is an invaluable resource for students in health and nutrition and for those pursuing further qualifications in food science. While containing substantial detail on some interesting topics, this book is written in an ‘easy-read’ style, which makes potentially complicated subjects accessible to general readers as well as to the more specialised user. It provides both an entry-level introduction to human nutrition for introductory or intermediate undergraduate students and also sufficient comprehensive detail to serve as a reference book for Masters or PhD students.
La barbacoa
by Toni García Ramón Óscar ManresaLa guía definitiva para ser el rey de las barbacoas Todo el mundo quiere ser el maestro de las barbacoas, pero muy pocos lo logran. Esta es, por fin, la guía definitiva para conseguirlo. Ingredientes secretos, conocimientos básicos y sugerencias para conseguir el resultado perfecto de la mano del reconocido chef Óscar Manresa. Conjugado con el humor de Toni García y acompañado de maravillosas fotografías, el libro ofrece una serie de recetas que desentrañan los pormenores de una ciencia que va más allá de una simple brasa. El libro explica desde qué carne elegir hasta cómo alcanzar su punto exacto de jugosidad, la salsa con la que macerarla, el maridaje perfecto, la combustión o los acompañamientos.
Barbacoa: Barbecue)
by Robert C Jones¡Este es el libro perfecto para todos los amantes de la carne! Guárdelo junto a su parrilla y siempre tendrá una nueva receta de barbacoa lista para usar. Nunca adivinarás qué hace que estas recetas sean tan excepcionales. •Combinaciones de sabor fuera de lo común •Uso de nuevas técnicas •La ayuda de fotografías y tablas muy útiles •Obtén resultados deliciosos •Las recetas son ideales para principiantes •Obtén los mejores ingredientes para hacer la barbacoa perfecta Algunos ejemplos de recetas que encontrará en el interior de este libro: •Una deliciosa cena de pavo para la familia •Gran pollo glaseado •Brochetas de pollo estilo filipino •Salsa de habanero y durazno para barbacoa •Brochetas de pavo marinado •Pollito ahumado •Salsa para barnizar pollo
Barbacoa: Recetas BBQ para Deliciosa y Sabrosa Barbacoa
by Aaron WilsonEl sol brilla, el interior de tu casa se siente como un horno y es hora de preparar la cena. ¿Vas a encender el horno? Mejor no. Es un clima perfecto para asar y ahora tendrá algunas recetas BBQ fantásticas para pasar la noche. Pruebe algo nuevo y mejore sus recetas al aire libre. Hemos recopilado las recetas más deliciosas y más vendidas de todo el mundo. ¡A Disfrutar!
Barbacoa, Bomba, and Betrayal (A Caribbean Kitchen Mystery #3)
by Raquel V. ReyesIn the third installment of the Caribbean Kitchen mysteries, for fans of Mia P. Manansala , Miriam Quiñones, cooking show sensation and amateur sleuth, has sand between her toes and a murderer nipping at her heels.A surprise trip to Miriam's parents in Punta Cana, which should be filled with arroz con pollo and breezy days under the tamarind tree, quickly becomes a hunt for a possible property saboteur. But before Miriam can begin to uncover the person damaging the vacation rentals her parents manage, she&’s called away to Puerto Rico to film a Three Kings Day special. She's welcomed to the blue ballast-stone streets of Old San Juan by crime scene tape, and things only get worse from there.An anonymous personal gift on Miriam's doorstep on New Year's Eve screams stalker, and the 400-year-old guesthouse creaks and moans like there is something trapped in its walls. Luckily, her BFF, Alma, and their mutual friend Jorge are in town to keep her distracted between filming cultural segments for the network. But private chef tables and spa days come to an abrupt halt when Jorge's telenovela heartthrob novio goes missing. And there is something worrisome about Alma's too-perfect boyfriend--specifically, his duffle bag full of cash.Will demon masks, African drumbeats, and dark alleys lead to Miriam's demise? Or will the mysterious events come together like the delicious layers of a pastelón?
The Barbara Pym Cookbook
by Hilary Pym Honor WyattBarbara Pym&’s sister Hilary teams with cookbook author Honor Wyatt to bring together this mouthwatering collection of family recipes, memories, and anecdotes drawn from Pym&’s diaries and letters, as well her most acclaimed novels Straight from the kitchen of Barbara Pym, this winning cookbook delivers a delectable treat for readers who like their meals served with a generous helping of literary aplomb. Sharing favorite family recipes that Pym incorporated into her novels, The Barbara Pym Cookbook reveals how the author&’s life intersected with those of her memorable characters. Inside you&’ll find British classics such as steak and kidney pie, plum cake, sausage rolls, and toad-in-the-hole—dishes that Pym&’s characters would often prepare for each other. Other treats, such as moussaka and risotto, reflect Pym&’s fascination with Greece and Italy. Throughout, the recipes are interwoven with references to Pym&’s novels; Dulcie&’s musings on &“love apples&” from No Fond Return of Love accompany directions for tomatoes à la Provençale, for instance. There are glimpses of Pym&’s personal life, too, such as her description of kipper pâté for lunch with Philip Larkin. The Barbara Pym Cookbook is a must-have for both budding cooks and Pym aficionados.
Barbecue: Libro di ricette per il barbecue (Cucina)
by Nicoletta Natoli Richard BronsonQuesto libro contiene ricette da preparare con il barbecue, che vi faranno venire l'acquolina in bocca! Include anche idee e suggerimenti per le vostre grigliate.
The Barbecue! Bible 10th Anniversary Edition: Over 500 Recipes! (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenNow the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
Barbecue Crossroads: Notes & Recipes from a Southern Odyssey
by Robb WalshIn stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren’t welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.
Barbecue Crossroads: Notes & Recipes from a Southern Odyssey
by Robb WalshIn stories, recipes, and photographs, James Beard Award–winning writer Robb Walsh and acclaimed documentary photographer O. Rufus Lovett take us on a barbecue odyssey from East Texas to the Carolinas and back. In Barbecue Crossroads, we meet the pitmasters who still use old-fashioned wood-fired pits, and we sample some of their succulent pork shoulders, whole hogs, savory beef, sausage, mutton, and even some barbecued baloney. Recipes for these and the side dishes, sauces, and desserts that come with them are painstakingly recorded and tested. But Barbecue Crossroads is more than a cookbook; it is a trip back to the roots of our oldest artisan food tradition and a look at how Southern culture is changing. Walsh and Lovett trace the lineage of Southern barbecue backwards through time as they travel across a part of the country where slow-cooked meat has long been part of everyday life. What they find is not one story, but many. They visit legendary joints that don’t live up to their reputations—and discover unknown places that deserve more attention. They tell us why the corporatizing of agriculture is making it difficult for pitmasters to afford hickory wood or find whole hogs that fit on a pit. Walsh and Lovett also remind us of myriad ways that race weaves in and out of the barbecue story, from African American cooking techniques and recipes to the tastes of migrant farmworkers who ate their barbecue in meat markets, gas stations, and convenience stores because they weren’t welcome in restaurants. The authors also expose the ways that barbecue competitions and TV shows are undermining traditional barbecue culture. And they predict that the revival of the community barbecue tradition may well be its salvation.
The Barbecue Lover's Big Book of BBQ Sauces
by Bill Jamison Cheryl Alters JamisonBill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any ol' backyard cook the means to create championship-style BBQ with ease. The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both. Seventy of the recipes are for smoke-cooked 'Q'; 55 are for grilling; and the remaining 100 are for either one--with specific directions on how to fine-tune the recipe for one or the other method. With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate. Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments--which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises. Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons' patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer. Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.
Barbecue Road Trip: Recipes, Restaurants & Pitmasters from America's Great Barbecue Regions
by Michael Karl WitzelWith its fervent aficionados, traditions, and wildly varying regional styles--each with its passionate advocates--barbecue is much more than a way of cooking meat: It’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles. With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world’s largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too: Rubs, And Marinades Bastes, Butters And Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks Ser.)
by Steven RaichlenBarbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.
Barbecues: Over 200 Great Recipes
by HamlynEveryone loves barbecues - the sun, the smells, the smiles - however most of us would admit that we have a limited range when it comes to producing flame-grilled food. This book gives you over 200 tasty recipes to turn your barbecue into a barbie banquet! From quick and easy classics including Greek-style Lamb Burger and Coconut Butterfly Prawns to more meaty masterpieces such as Balsamic Steaks with Basil Mash and Tandoori Chicken, Barbecues' huge selection ensures that your barbie need never be boring again. There are also recipes for salads, desserts and drinks to make your barbecue complete.
Barbecues: Over 200 Great Recipes
by HamlynEveryone loves barbecues - the sun, the smells, the smiles - however most of us would admit that we have a limited range when it comes to producing flame-grilled food. This book gives you over 200 tasty recipes to turn your barbecue into a barbie banquet! From quick and easy classics including Greek-style Lamb Burger and Coconut Butterfly Prawns to more meaty masterpieces such as Balsamic Steaks with Basil Mash and Tandoori Chicken, Barbecues' huge selection ensures that your barbie need never be boring again. There are also recipes for salads, desserts and drinks to make your barbecue complete.
Barbeque Recipe Perfection
by Ellen ArgyriouBarbeque Recipe Perfection contains simple, delicious recipes that anyone can make. From chargrilled vegetable stacks to the perfect steak, this collection covers a multitude of barbeque cooking methods. Each recipe comes with fully illustrated, easy-to-follow step-by-step instructions.
Barbie: 50 Dreamy Recipes for Inspired Entertaining
by Ginny LandtCocktail and Barbie lovers rejoice—Barbie: The Official Cocktail Book is here! The cocktails, mocktails, and drinks featured in this book, alongside bright drink photography, inspired by all things Barbie, is perfect for fans of the pink icon, and ideal for gatherings, celebrations, and everyday entertaining. Barbie knows how to celebrate moments, big and small. With this officially licensed recipe book, you can make yourself and your friends delicious drinks to accompany all of your accomplishments. This book is filled with cocktails and mocktails inspired by the one and only Barbie, her iconic looks throughout the years, her signature color, and every corner of her world. Take a look at: The Day-to-Night Refresher, inspired by the unforgettable 1985 Day-to-Night Barbie. Or maybe you&’ve got your eye on the Beachy Mojito, inspired by the Malibu Beach Café pop-up experience. Possibly you&’re feeling adventurous and want a classic cocktail but with a Barbie twist, such as the French 59, honoring the debut year of Barbie. And many more! Barbie: The Official Cocktail Book is features dozens of easy-to-make, delightful recipes alongside beautiful photographs. This bright collection of delicious drinks is sure to delight Barbie lovers everywhere.
Barbie Bakes!: 50+ Fantastic Recipes from Barbie & Her Friends
by MattelIn this fun and color-charged cookbook, Barbie teaches kids how to bake and make good choices while creating intergenerational experiences in the kitchen.Barbie tells kids, “You can do anything if you dare to dream!” In this cookbook, Barbie teaches kids how to bake yummy, easy-to-make treats, including chewy granola bars, gluten-free-meringues, fresh fruit pie pockets, Barbie’s very special birthday cake, and mid-morning snacks like scones and banana bread. Appealing to five- to eleven-year-old Barbie fans and budding bakers, Barbie Bakes! fosters an intergenerational cooking experience while simultaneously educating kids on essential baking techniques and making healthy choices. With fifty recipes presented alongside stylized, colorful images and inviting illustrations, Barbie creates an engaging and inspiring atmosphere for kids to learn, setting them up for a lifetime of rewarding experiences in the kitchen.Praise for Barbie Bakes!“Chock full of . . . family faves. . . . Not only can bakers pour over the bright photos and easy-to-understand recipes, but they can also learn from the pantry staples and substitution sections that make baking a breeze.” —Red Tricycle“Barbie Bakes! fosters an inter-generational cooking experience while simultaneously educating kids on essential baking techniques and making healthy choices.” —The Suburban
Barbie Cooks! A Heathy Cookbook: 50+ Fantastic Recipes from Barbie & Her Friends
by MattelIn this colorful cookbook of over 50 recipes, Barbie encourages kids to make healthy choices by developing their culinary skills and kitchen creativity. Breakfast bites like Loaded Avocado Toast and Mini Frittatas; filling lunch and dinner fare such as Summery Minestrone, Rainbow Carrot Ribbon Salad, and Spaghetti Squash Pizza bowls; and sweet and savory shareables like Sweet Potato Oven Fries and No-Bake Cheesecake Jars, provide kids with the nourishment they need using the flavors they love. Included alongside full-color photography are tips for navigating a kitchen, step-by-step for basic culinary skills, and a guide to preparing a nutritionally-balanced meal. 50+ RECIPES: With a focus on healthy choices and foods full of flavor, Barbie Cooks! is packed with yummy recipes for every meal and occasion LEARN ESSENTIAL COOKING SKILLS: Have fun while mastering cooking skills and practicing reading, measuring, and following instructions INSPIRING IMAGES: Full-color photos of every recipe help ensure success! DEVELOP HEALTHY HABITS: Filled with facts, tips, and suggestions for making good choices and developing healthy habits that can last a lifetime OFFICIAL BARBIE COOKBOOK: Cook along and get exclusive tips from Barbie and her Dreamhouse Adventures friends like Barbie Roberts, Nikki, Teresa, Renee and Daisy.
The Barcelona Cookbook: A Celebration of Food, Wine, and Life
by Suzanne Maher Andy PforzheimerIt's tapas with a Mediterranean and Latin twist. This 224-page treat celebrates food, wine, and entertainment that is the heartbeat of the lively yet completely warm and inviting famous Barcelona Restaurant and Wine Bar in Connecticut.The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main ingredients in this offering.It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen.A variety of both hot and cold tapas recipes are included. The outcome: a fabulous offering of mouthwatering dishes that are as rich and satisfying as the conversation around the table. The 175 beautiful photographs alone will convince you it's time for a party.* Barcelona Restaurant and Wine Bar first opened in 1996 and now has six locations. This Connecticut favorite can be found in South Norwalk, Greenwich, Fairfield, West Hartford, Stamford, and New Haven.* It is listed in Zagat's as one of "America's Top Restaurants."* This is a celebration of the Mediterranean lifestyle with lively and joyful Latin flairs and influences. It's a book for people who love to cook, eat, learn, experiment, and share, and love to give their guests a truly unique experience.
The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body
by Katherine Harvey Ryan HarveyBone broth is just about as elemental as it gets. For centuries all across the world, cultures have been reaping both the flavor and the nutritional benefits of slowly simmered broth. And yet, as with most aspects of our food culture, we’ve wandered far away from one of the most basic and essential ingredients to all of cooking. The convenience of processed and packaged broth in a box has ousted homemade broths to the detriment of our health and taste buds.Now, in The Bare Bones Broth Cookbook, small-batch broth company founders Katherine and Ryan Harvey take the guesswork out of making authentic bone broth at home, providing foolproof recipes for meat, fish, poultry, and vegetable broths—as well as more than 75 inventive ideas for incorporating broth into a wide variety of dishes. From on-the-go beverages like their Coconut and Lime Sipping Broth or Carrot and Orange Smoothie to seasonally inspired soups to hearty mains like Tomatillo-Cilantro Pulled Pork and Fig-Braised Chicken with Spiced Walnuts—the Harveys explain how easy it is to enhance the taste and nutritional value of any meal while also helping you save money and reduce waste. And through it all, they offer insightful kitchen pointers, ingredient tutorials, and an overview of the myriad and astonishing health benefits of this modern day elixir. Just as real, slow-cooked bone broth is essential to delicious, nourishing food, The Bare Bones Broth Cookbook is essential to any cookbook collection.Advance Praise for The Bare Bones Broth Cookbook“Once considered a professional chef’s secret ingredient, bone broth is now finding its way into kitchens everywhere—to the benefit of our taste buds and our overall health. The Bare Bones Broth Cookbook offers delicious and inventive new ways to use this nourishing ingredient in everyday meals.” —Diane Sanfilippo, New York Times bestselling author of Practical Paleo and The 21-Day Sugar Detox“Elevate your culinary home to luscious new levels by using this well-researched and insightful book, chock full of delicious broth recipes for both meal planning and your morning mug.” —Adam Danforth, James Beard Award–winning butcher and author of Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Bare Minimum Dinners: Recipes and Strategies for Doing Less in the Kitchen
by Jenna HelwigEasy recipes and shortcuts to spend less time in the kitchen—with fewer ingredients, less cleanup, Instant Pot and slow cooker options, meals made in 30 minutes or less, and other smart strategies Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn't get in the way of your life! In Bare Minimum Dinners, Jenna Helwig—food director at Real Simple magazine—shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal…or doing whatever else you want! Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners). Throughout, Jenna offers helpful tips—for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands—as well as easy ideas for dressing up or rounding out your meal.