Published in celebration of Magnolia Bakery on the eve of its twenty-fifth anniversary, a beautifully photographed book offering nearly 150 scrumptious recipes and tips, tools, and techniques accompanied by 250 photographs and illustrations destined to be the favorite resource for the home baker. --Publisher's description.
A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds--~Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. -- Amazon.com
Find your new favortie casserole. Delish has all the classics plus amazing receipes you never thought possible. You'll fall in love with: Nacho casserole! Pull-apart garlis bread pizza dip! Philly cheesesteak casserole! Caprese quinoa bake! Tuscan butter gnocchi! Laoded cauli 'mac'! Creamed brussel sprouts! Everything bagel casserole! Mint chip lasagne! Peach dump cake! -- cover page 4.
This book contains more than 125 recipes, including soul food standards, classics with creative twists and even a few lightened up recipes--
Whether you're new to keto and plant-based cooking or a long-term advocate, you'll find plenty in these pages to inspire you. Never have comfort foods been so healthy or so easy!
The Complete America's Test Kitchen TV Show Cookbook is back after a year-long 20th anniversary party. Find every recipe prepared on 21 seasons of public television's top-rated cooking show all in a single compendium, including the new season that debuts in January 2021. You'll also get the latest equipment and ingredient ratings drawn from the show's equipment testing and taste testing segments. -- Amazon.com
This edition has been adapted for the US market. It was originally published in the UK. Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream--
You want to serve delicious, memorable dishes-- and you're aware that many people are skeptical that vegan food can measure up to their favorites. Cehn and Okamoto provide rigorously tested, no-fail recipes that will become your go-to staples for when you have meat-eaters to impress. -- adapted from back cover~Longtime friends Michelle Cehn, founder of World of Vegan, and Toni Okamoto, author of Plant-Based on a Budget, which has sold more than 30,000 copies, share 100 recipes designed to become go-to staples for when plant-based eaters have meat-eater guests to impress--
It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.--
Lvovski struggled with a lifetime of obesity, failed diets, and low self-esteem before discovering the Paleo diet. Once he eliminated grains and dairy from his diet, his allergies, asthma, upset stomachs, headaches, back pain, lethargy, excess weight, and cravings disappeared. After losing 40 pounds, he set out to create gourmet-quality meals that followed Paleo guidelines and left him feeling satisfied. Here he shares some of those recipes, and proves that healthy diets really can be delicious. -- adapted from inside front cover~Over 100 gluten-free, grain-free, and dairy-free recipes based on the popular Primal Gourmet blog, fully endorsed by Whole30--
Expand your recipe collection with dishes that focus on cross-cultural flavors, rainbows of vegetables, gem-toned desserts, and spice-forward twists from the author of the critically acclaimed cookbook My Two Souths.
With 75 accessible recipes that draw inspiration from many different countries and cultures, the Evolving Vegan cookbook offers a deliciously refreshing perspective, proving that a plant-based lifestyle truly is achievable for all. Actor Mena Massoud takes the reader (and home cook!) on a travelogue across the United States, sharing recipes from a diverse range of chefs, not limited by race or class lines. A much needed POV in the vegan cookbook space--
For Martínez, Mexican cooking has always been about family, community, and tradition. She started helping in the kitchen at a very young age, and spent summers at her grandmother's farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa. Here Martínez shares traditional and family recipes with easy-to-follow instructions, so you can enjoy this delicious cooking right in your own home. -- adapted from back cover~Bring the authentic flavors of Mexico to your own home with The Mexican Home Kitchen, featuring 75+ recipes for every meal and occasion--
Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here she brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas., including dozens of variations on beloved standards. This is the new bible for Southern baking. -- adapted from inside front cover
Cailan, arguably the most high-profile chef in America's Filipino food movement, spent his youth feeling like he wasn't Filipino enough to be Filipino and not American enough to be an American. As an amboy, the term for a Filipino raised in America, he had to overcome cultural traditions and family expectations to find his own path to success. In this memoir/cookbook, Cailan tells that story through his recipes. -- adapted from inside front cover.
Embark on a foodie's journey through the world of anime--and learn to recreate delicious dishes from your favorite series--with this practical guide to anime food. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines--and it's also overflowing with so many scrumptiously rendered meals! Do you ever watch your favorite anime series and start craving the crunch of crispy seafood or the warmth of delicious noodles and broth or the fluffiness of soft, airy cakes? Now, you can make your cravings a reality with Cook Anime!--
Saltz and the editors of Delish provide cocktail recipes that will shake things up and elevate your entertaining game. With best-ever versions of the classics, plus inventive new ideas for Jell-O shots and boozy sweets and even an assortment of mocktails, there's everything you need to make amazing drinks at home... and then some! -- adapted from back cover and info provided~Delish Ultimate Cocktails provides everything you need to make amazing drinks at home...and then some. Each of the 100+ easy and fun recipes dreamt up by the editors of Delish is an excuse to throw a party. These cocktail recipes will shake things up and elevate your entertaining game with best-ever versions of the classics plus inventive new ideas for Jell-O shots and boozy sweets like Banana Pudding Shots and Pina Colada Truffles. There's even an assortment of mocktails including Apple Cider Slushies and Cranberry Basil Sansgria. Recipes include Strawberry Frosé, Dole Whip Margaritas, Taco Bloody Marys, Flamin' Hot Cheetos Bloody Mary, Apple Cider Mimosas, Creamsicle Punch, Negroni Jell-O Shots, Oreo Jell-O Shots, Moscow Mule Pops and many more!--Amazon.
Raise happy and healthy plant-powered children with more than 50 kid-friendly vegan recipes from the creator of the award-winning documentary, Vegucated--
For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world's greatest dim sum from New York's Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be-and how to prepare their legendary dishes in your own home--
Ko went from pastry novice to master baker in a few short years with a knife, a ruler, a bit of patience, and a startling amount of flour. Her sculptural, state-of-the-tart fruit patterns and woven and layered crusts make an ins-pie-red first impression. Here she shows you how to build a delicious showcase in your own kitchen gallery, and gives options to help you customize your pies and tarts to your mood and the available produce. -- adapted from inside front cover
Food is a huge part of the Friends universe, and Yee has provided the ultimate guide to all of the iconic dishes from the show. The group's sharing of meals encapsulates how food is one of the unifying things that builds a community. So whether you're a seasoned chef like Monica, just starting a catering business like Phoebe, or a regular old food enthusiast like Joey, the book offers a variety of recipes for any occasion-- including binging on your favorite tv show! -- adapted from back cover, Introduction, and perusal of book.
Presents professional tips and troubleshooting strategies for sweet and savory dessert recipes, including apple and concord grape crumble pie, crispy mushroom galette, and malted forever brownies.
The author shares her Glow Getters meal prep plans, helpful make-ahead tips, and favorite seasonal and holiday menus, as well as one-pot and on-the-glow meals that will help streamline your busy week. -- Adapted from inside front cover.
We come together with other Sri Lankans homelander and diaspora, Sinhalese and Tamil, Buddhist and Hindu and Christian and Muslim over delicious shared meals. Sri Lanka has been a multi-ethnic society for over two thousand years, with neighbors of different ethnicities, languages, religions, living side by side. We try to teach our children to be welcoming to all, to share our unique cultural traditions. That is part of what it means to be Sri Lankan, what it has always meant. Dark roasted curry powder, a fine attention to the balance of salty-sour-sweet, wholesome red rice and toasted curry leaves, plenty of coconut milk and chili heat. These are the flavors of Sri Lanka, a South Asian island at the crossroads of centuries of migration and trade. Can we choose the good parts of our culture to cherish, and leave the darker aspects behind? I hope so. I hope food can help provide a pathway there. Come together at our table, sharing milk rice and pol sambol, paruppu and crab curry. Linger over the chai just one more cup. Eat, drink, and share joy. In A Feast of Serendib, novelist and post-colonial academic Mary Anne Mohanraj introduces her mother s cooking and her own American adaptations, providing an introduction to Sri Lankan American cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cooking.--Back cover.
After a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping It Simple is the ultimate collection to have on hand for these moments. Featuring over 60 quick and easy, drool-worthy one-pot dinners you can whip up in the time in takes to have a glass of wine (or two, let's be honest), Yasmin Fahr has got you covered. Inspired by her column for Serious Eats, One-Pot Wonders, Yasmin sets out to arm readers with sneaky gems and low-key showstoppers that work every time, and a promise that they will learn at least one new move (if not a good few) to up their skills in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Why order a takeaway when you can throw together Miso-Ghee Chicken with Roasted Radishes or Rigatoni and Broccoli with Crispy Prosciutto in 20 minutes? And when you can cook it all in one pot, clean-up is a breeze. Featuring humorous and relatable anecdotes and musings on cooking and life, in Yasmin's witty and energetic style, Keeping It Simple is the book you'll keep coming back to night after night for inspiration both in the kitchen and out. It's a collection that will remind you why you love to cook in the first place.
Howard shares her tips and tricks for making basic food taste fantastic. Her culinary accessories-- spiced nuts, fruit preserves, spicy pickled tomatoes and more-- will brighten, deepen, and define your food. More than half of the dishes are vegetarian, gluten-free, or both. The ingredients are easy to find, and the recipes are super-quick meals to lean on when you're limping toward dinner. -- adapted from front flap.
Ditch processed foods and eat the cleanest, healthiest food on the planet by stocking your pantry, shopping, and cooking with Food Babe Kitchen. Over 100 mouthwatering recipes from Baja Fish Tacos and Grapefruit Goddess Salad to Rainbow French Fries and an 8-Minute Candy Bar will show readers how delicious and simple it is to eat healthy, easy, real food. Food Babe Kitchen shows you how to shop for the healthiest ingredients by breaking down every aisle in the grocery store with expert label-reading tips and simple swaps, plus a handy pantry list to stock your kitchen for success. Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets, make this the ultimate guide to getting back into the kitchen to create healthful meals for yourself and those you love. Getting off processed food has never been easier - or more delicious. I hope to inspire people to cook in a way of life that has dramatically improved my health, energy levels, and weight. I cannot wait to share what's cooking in my kitchen with the world! - Vani Hari--
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue--
Martha Stewart perfects the art of cakes with 125 recipes for all occasions, featuring exciting flavors, must-try designs, and dependable techniques. Martha Stewart's authoritative baking guide presents a beautiful collection of sheet cakes and chiffons, batters and buttercreams, and tiers and tortes to tackle every cake creation. Teaching and inspiring like only she can, Martha Stewart demystifies even the most extraordinary creations with her guidance and tricks for delicious cake perfection. From everyday favorites to stunning showstoppers, Martha creates bold, modern flavors and striking decorations perfect for birthdays, celebrations, and big bakes for a crowd. Think comforting classics like Snickerdoodle Crumb Cake and Chocolate Angel Food Cake and treats that take it up a notch like Ombr? Strawberry Cake and Marble Souffl?, plus a whole chapter on cupcakes alone. With Martha's expert tips, even the most impressive, towering cakes will be in your reach.
Based on the popular Harvard University and TEDx course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond--