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The Best Cook in the World: Tales from My Momma's Table
by Rick BraggA celebration of family recipes and the perfect gift for Mother's Day.From the beloved, best-selling author of All Over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations.Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.
The Best Diet & Fitness Books: Includes Recipes, Fitness Tips, and More to Jumpstart Your Plan
by Carolyn Barnes Dr. Bob Arnot Barbara Rolls PhD Mindy Hermann Donna Richardson Joyner Krista Vernoff Az Ferguson Adina NiemerowThe Best Diet & Fitness eBooks is the perfect download to break in your new device. This free sampler is a curated volume of recipes, fitness tips, and more to jumpstart your plan.The Best Diet & Fitness eBooks includes content from:The cLean Momma Workout: Get lean while you clean by Carolyn BarnesThe Aztec Diet: Chia Power, Harnessing the Superfood to Get Skinny Fast and Stay Healthy For Life by Dr. Bob ArnotThe Ultimate Volumetrics Diet: Smart, Simple, Science-Based Strategies for Losing Weight and Keeping It Off by Barbara Rolls, PhD and Mindy HermannWitness to Fitness: Pumped Up! Powered Up! All Things Are Possible! by Donna Richardson JoynerThe Game On! Diet: Kick Your Friend's Butt While Shrinking Your Own by Krista Vernoff and Az FergusonSuper Cleanse Revised Edition: Detox Your Body for Long-Lasting Health and Beauty by Adina Niemerow
Best Dips and Apps Ever: Fun and Easy Spreads, Snacks, and Savory Bites (Best Ever)
by Monica SweeneyQuick and delicious recipes for the best-ever parties Entertaining has never been so easy! These effortless starters are both beautiful and delicious, and will impress any guest. With 70 outrageously tasty and creative recipes, there's something for everyone. Create the perfect appetizer to pair with your meal, or serve creamy dips at cocktail hour. Here at last is the solution to any last-minute dinner party or potluck. Or just whip one up as a tasty snack! You'll want to try them all, including: Salmon Canapés Caprese Salad Vietnamese Spring Rolls With a variety of fresh and flavorful options, this book will be the go-to guide for any party.?
Best Dips, Apps, & Sides: Budget-Proof Snacks, Spreads, and Side Dishes
by Monica SweeneyThe perfect entertainment companion for the best-ever parties Make your meal memorable with amazing appetizers, sensational side dishes, and delicious dips. These tasty supper supplements will steal the show, and with 60 creative recipes, there's something for everyone. Create the perfect appetizer to prepare palates, pair the main course with a complementing side dish, and thrill at happy hour with creamy dips for chips or veggies. All of your favorites are here, with a few new twists that will leave you wanting more: Spinach & Bacon Dip Fiery Meatballs Balsamic Brussels Sprouts Cheesy Cauliflower Lime & Chicken Chili Kebabs Savory Pinwheels Main dishes are great, but they shouldn't stand alone. Create a complete, delicious meal with the quick and easy recipes in Best Dips, Apps, & Sides.
Best Dollar Saving Dinners: Cheap and Easy Meals that Taste Great (Best Ever)
by Monica SweeneyPlease your palate as well as your wallet! Delicious dinners have never been so easy--or so inexpensive--to prepare. When both time and money are tight, it's tempting to buy cheap, processed foods, but it's not necessary. You can cook well with inexpensive cuts of meat, in-season vegetables that will fill you up, and a variety of side dishes to make based on what's on sale that week, or what's in your fridge. The fast and flexible recipes (you can swap ingredients if something is on sale) include: Butternut Squash Chicken Pan Roast BBQ-Beef Stuffed Potatoes Tuna Hash Brown Casserole Bacon and Chives Frittata Slow Cooker Pork and Beans No matter your budget, the recipes, shopping lists, and tricks to stretch pricey ingredients are invaluable.
Best Dressed: 50 Recipes, Endless Salad Inspiration
by Dawn Yanagihara Adam RiedMix up your greens with these fifty recipes for composed salads, flavorful dressings, tempting toppings, and more.What makes the tastiest salad? Great ingredients, of course, plus a beautifully balanced dressing and a bit of crunchy texture. This book has all the fixings for those looking for lunch or savory supper ideas: thirty-five recipes for dressings, ten toppings, ten composed salads that bring all the elements together perfectly—plus gorgeous photographs to get you inspired.Each dressing recipe is paired with suggestions for which greens work best, plus add-ons—like toasted nuts, roasted vegetables, cooked grains, and more—that provide great options for the best salads all year long.
Best Dump and Freeze Treats: Frozen Fruit Salads, Pies, Fluffs, and More Retro Desserts (Best Ever)
by Monica SweeneyRefreshing and easy, these 1950s chilled desserts are awesome These retro-style treats are fun to make and fun to eat. Using ingredients you can find at any supermarket, these easy recipes combine something creamy (think Cool Whip, sweetened condensed milk, or cream cheese) with something fruity (if you’re feeling lazy, old-school canned fruit is a surprisingly delicious option) or something chocolate. Just mix it up and freeze it. If you’re feeling fancy, dump it into a ready-made piecrust before freezing! Recipes include: Frozen Ambrosia Southern Cherry Fluff Orange Cream Fruit Salad Frozen Key Lime Pie Banana Split Salad Great for any occasion, these desserts are real crowd-pleasers.
Best Dump Cakes Ever: Mind-Blowingly Easy Dump-and-Bake Cake Mix Desserts (Best Ever)
by Monica SweeneyImagine making a delicious, praise-worthy cake wihtout measuring, mixing, or even breaking an egg. Don't let the name fool you -- a dump cake is a dream come true for any busy person. This effortless dessert will impress everyone because it's outstandingly delicious. Easy, too: you just pour canned fruit or pie filling into a baking dish, "dump" a dry cake mix over the fruit, and finish it off with pats of butter. It bakes up magically in the oven into something like a cobbler. You can mix and match at home, or use the handy recipes tried and tested here, including: Pineapple-Coconut Dump Cake * Salted Caramel Dump Cake * Peach-Raspberry Dump Cake * Cherry Chocolate Chip Dump Cake. Here at last is the perfect answer to last-minute potluck dinners, bake sales, school events, and even holiday parties.
Best Eats Havana: 60+ Restaurants, Bars, And Cafes To Try In Cuba's Capital
by Fernando SaraleguiThe essential guide to Havana’s vibrant, resurgent dining scene Havana surprises, entices, and beguiles at every corner, with a culinary scene to match, and a cuisine that once again is being influenced by the world while reinforcing its Spanish and Creole traditions. Thriving bars and contemporary eateries now sit side- by- side with traditional paladares and exceptional street vendors selling Caribbean staples. But how is a visitor to know where to find the best authentic dishes? Chef Fernando Saralegui is your guide. Born in Cuba, he returned to the island in 2013 and has been a frequent visitor ever since in his mission to celebrate his country’s food, people, and culture. Best Eats Havana combines restaurant reviews, essays on Cuban food, and snapshots of the culinary scene in this time of great change for the country, along with a handful of recipes from the classics (lechon asado, ropa vieja) to the cutting edge of contemporary cuisine. With a record- breaking five million tourists visiting Cuba in 2017 and few food- specific guides out there, this will be an indispensable companion for both first- time visitors and seasoned travelers alike.
The Best Ever Bread Book: From Farm to Flour Mill, 20 Recipes from Around the World (DK's Best Ever Cook Book)
by Lizzie Munsey Emily MunseyInvite your young baker into the kitchen and let them discover the joys of baking bread!From the humble loaf and classic baguette to fancy focaccia and perfect pretzels, learn how to master the basics of breadmaking! With 20 sensational bread recipes from around the world, you&’ll be ready to impress your friends and family with your new skill.See the story of bread come to life in this baking book for kids: • Written by flour expert Lizzie Munsey, who is part of a family that has been milling for over 100 years in England. • Step-by-step recipes for more than 20 types of bread from around the world combined with technical spreads, including an insight into the flour milling process. • Recipes are enhanced by spreads about the science of breadmaking — educational STEM content. • Fun facts about the history of bread and how it is made. • Stylish and beautifully illustrated, with a mixture of explanatory photography and diagrams. Nutritious, delicious and great fun to bake together! Whether you&’re in the mood for scrumptious scones, simple sourdough or luscious cinnamon rolls, The Best Ever Bread Book shows you how to bake brilliant bread for every occasion. Each recipe is tried and tested and comes with illustrated, step-by-step instructions, and lots of helpful tips to ensure the perfect bake every time.Tapping into the current trend of making bread from scratch, this beautiful recipe book will take you on a fascinating journey of discovery. Find out how flour is farmed and milled, discover the different grain flours and pulse flours, as well as the spectacular science behind the springy loaf. It&’s the perfect gift for kids ages 5 to 9 who are interested in cooking and baking, or eager to learn how to bake. Let the bake-off begin!
Best-Ever Casseroles Cookbook
by Gooseberry PatchFood at its best...delicious, comforting and fuss-free, plus lots of easy tips for serving it up with style. No matter what the occasion, warm & hearty casseroles are sure to please. Over 200 recipes and as many time-saving tips & ideas.
Best-Ever Cookies Cookbook
by Gooseberry PatchWhether warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Bakers searching for an essential collection of recipes should look no further than Best-Ever Cookies, another must-have book in the best-selling Gooseberry Patch cookbook series. Family & friends will love Old-Fashioned Butter Cookies, Glazed Honey-Walnut Bars, Chocolate Drops, Raisin-Nut Pinwheels and Raspberry Meringue Kisses.
Best ever recipes: 40 years of Food Optimising
by Slimming WorldEat the Slimming World way and gain a whole new lease of life! Slimming World Best Ever Recipes brings you 120 mouth-watering quick, healthy and easy-to-follow recipes to savour and enjoy - beautifully photographed. What are you waiting for?'One of the best slimming recipe book to come out in a long time' -- ***** Reader review'Loads of classic meals to help you lose weight' -- ***** Reader review'I loved this book, great recipes, easy to follow' -- ***** Reader review'Great recipes and easy to cook with tasty results!' -- ***** Reader review********************************************************************************************Food Optimising is the name given by Slimming World to their highly successful weight-loss technique that enables slimmers to lose weight without ever having to go hungry. It is the most slimmer-friendly eating system there is and is based on a deep understanding of the challenges faced by overweight people - no foods are banned, there is no calorie counting and there are hundreds of 'free foods' that can be eaten in unlimited amounts.Published to coincide with the 40th anniversary of Slimming World, Best Ever Recipes draws on Slimming World's 40 years of unrivalled experience in helping slimmers achieve their target weight.Packed with nutritional, lifestyle and diet information, as well as more than 120 new, healthy yet delicious recipes, it is the definitive guide to successful - and enjoyable - weight loss.
Best Food Writing 2001
by Holly D. HughesBest Food Writing 2001 brings together, for the second year, the most exceptional writing culled from the past year's books, magazines, newspapers, newsletters, and web sites. Within its five sections--Stocking the Larder, Home Cooking, Someone's in the Kitchen, Dining Around and Personal Tastes--read our best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences, from the latest trends in ingredients and equipment to unforgettable memoirs inspired by cooking and eating. Neither cook nor food lover should be without this remarkable annual collection. Included are contributions by R. W. Apple, Jr. , Amanda Hesser, Ruth Reichl, Jeffrey Steingarten, Jane and Michael Stern, Calvin Trillin, Gael Greene, Mimi Sheraton, Jonathon Reynolds, Eric Schlosser, and many others.
Best Food Writing 2002
by Holly D. HughesHughes assembles, for the third year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Within this book's six sections are the best writers on everything from the year's most celebrated chefs to extraordinary restaurant experiences.
Best Food Writing 2005
by Holly D. Hughes"Best Food Writing 2005" assembles, for its sixth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2005 round-up will include pieces from food-writing stars such as Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar--or hot dogs.
Best Food Writing 2007
by Holly D. HughesThe finest culinary prose from the past year: "Best Food Writing 2007" assembles, for its eighth year, selections from books, magazines, newspapers, newsletters, and websites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the green market to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. - Exceptional essays from food-writing stars: Like the previous seven collections, "Best Food Writing 2007" will feature writers such as Robb Walsh, Ruth Reichl, Thomas McNamee, John Thorne, Calvin Trillin, Amanda Hesser, Colman Andrews, Jason Epstein, and Jeffrey Steingarten, among many others. - Explores the latest trends and tastes of the ever-evolving world of food: By turns opinionated, evocative, nostalgic, sensuous, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for foie gras -- or fruitcake.
Best Food Writing 2008
by Holly D. HughesThis anthology assembles the finest culinary prose from food writers and rising stars, and addresses everything from celebrated chefs to the travails of the home cook. By turns opinionated, evocative, sensuous, and just plain funny, it's a tasty sampler to dip into time and again.
Best Food Writing 2009
by Holly HughesWith nearly 100,000 copies sold in previous years, the tenth edition of this classic anthology?an ?exceptional collectionOCO ("Publishers Weekly")"
Best Food Writing 2010
by Holly HughesA new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past yearOCOs books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, thereOCOs no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, itOCOs a tasty sampler platter to dip into time and again. "Best Food Writing 2010" features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others. "
Best Food Writing 2012
by Holly HughesOur fascination with what we eat, its provenance, and its preparation just keeps growing--and food writing has continued to explode. Once again, editor Holly Hughes plumbs magazines, newspapers, newsletters, books, and websites for the year's finest culinary prose--"stories for connoisseurs, celebrations of the specialized, the odd, or simply the excellent" (Entertainment Weekly). Featuring essays and articles from established food writers and rising stars, as well as some literary surprises, Best Food Writing 2012 captures the trends, big stories, and new voices. From going hunting to going vegan, from soup-to-nuts or farm-to-table, there's something for every foodie in the newest edition of this acclaimed series.Previous contributors include: Brett Anderson, Dan Barber, Frank Bruni, John T. Edge, Jonathan Gold, Gabrielle Hamilton, Jessica B. Harris, Madhur Jaffrey, Francis Lam, David Leite, J. Kenji Lopez-Alt, Molly O'Neill, Kevin Pang, Ruth Reichl, Alan Richman, Kim Severson, Jason Sheehan, Sam Sifton, John Thorne, and Calvin Trillin.
Best Food Writing 2013
by Holly HughesBest Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year-serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" (Kirkus Reviews).Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Best Food Writing 2014
by Holly HughesFor fourteen years, Best Food Writing has served up the creme de la creme of the year's food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to "A Table for Everyone" and "Back to Basics," you'll find a topic and a flavor for every appetite--the cutting-edge, the thoughtful, the provocative, and the hilarious--a smorgasbord of treats for the foodie in all of us. Contributors include: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. Edge, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas House, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
Best Food Writing 2015
by Holly HughesAnthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.
Best Food Writing 2016
by Holly HughesFor sixteen years, this annual anthology has served up the cream of each year's crop of food writing. The 2016 edition continues the tradition with a dynamic mix of writers, from seasoned journalists and authors to star chefs and up-and-coming bloggers. Provocative journalism, intriguing profiles, moving memoir, and more-Best Food Writing 2016 hits the spot for the foodie in all of us.