-Titulo Original : Half Baked Harvest Cookbook Recipes From My Barn In The Mountains-Fabricante : Clarkson Potter-Descripcion Original: 125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”-Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking-at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel-Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too. Review “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”-Epicurious “Gerard’s gift is making you feel like you’re cooking along with a fun friend.”-Colorado Homes Magazine“Gerard’s collection of recipes is filled with delights for weekday nights and weekend revels.”-BookPage“Very decadent choices as well as very mindful ones all in one place.”-The New Potato“This colorful and exciting cookbook . . . is a must have.”-The Chalkboard Mag About the Author Tieghan Gerard is a food photographer, stylist, and recipe developer. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes... with a good amount of chocolate. She believes every diet should include a little bit of chocolate because balance is the key to life! Excerpt. © Reprinted by permission. All rights reserved. The BeginningFor as long as I can remember, I have loved creating things. When I was little, I would spend countless weekends working on craft projects, making photo collages from magazine cutouts, rearranging my bedroom, or helping my grandma set up for parties. Never was I not doing something. For the longest time, I had always said that I was going to grow up to be a fashion stylist. I loved clothes, but even more than that, I loved putting pieces together to make them pretty. I get this from my nonnie, who taught me all I know about tablescapes, entertaining, and making one heck of a Dutch Baby (page 29). It wasn’t until I was fourteen or fifteen that I started to get into cooking, but once I started, I never stopped . . . clearly. Let me back up. I am one of seven kids. Yes, I did say seven, and yes, we all have the same mom and dad. For most of my life, I was the only girl of the bunch-my little sister, Asher, wasn’t born until I was fifteen. This meant my early years were spent as one of the biggest tomboys around. Dirt bikes, snowboarding, swimming in the lake. My mom put me in cute dresses and hats, but I wanted nothing to do with them. When she picked me up from preschool, I’d hop in the van and immediately whip off my pretty clothes (I know, I know, so wild). I’d strip down to the boxers and tee I wore underneath, just like my brothers, and breathe a sigh of relief. Growing up in such a big family meant a lot of things. My life was not only fun; it was also never boring. It was hectic, unorganized, and, um, very lo...

-Titulo Original : The Cheese Board Deck 50 Cards For Styling Spreads, Savory And Sweet-Fabricante : Clarkson Potter-Descripcion Original: Elevate your next gathering with this beautiful, helpful card deck that offers 50 creative ideas for styling and presenting food platters for any occasion--no cooking skills required!Everyone knows the cheese platter gets all the attention at the party, so why not make sure you get all the credit? With ideas for holidays, special days, game days, and every day, expert food stylist Meg Quinn gives you 50 drool-worthy ideas for boards that anyone can assemble at home. Just pick a card, collect and prep the ingredients following the list and tips on the back of the card, then reference the beautiful photograph on the front to arrange an abundant board.Here are quick-to-make meal boards for breakfast, lunch, and dinner, cheese boards both fancy and for the budget-minded, and even colorful dessert and candy boards. With ingredients lists, tips for swaps, and simple and optional recipes for elevating store-bought goods, you can look forward to styling a BYOHD (Build Your Own Hot Dog) board, an Italian antipasti platter, a vegan board, and so much more! Review “This beautiful deck of cards provides ample inspiration for the mom who lives for a good cheese board. The holidays section feels especially festive, with spreads like Charcuter-Tree and Brie Merry. If you want to take things fancy, go for the Plateau de Fromages, a lush, fancy cheese board option that’ll dazzle and delight.”-Food Network About the Author Meg Quinn is a food stylist who has produced beautiful products for brands including Samsung, West Elm, Crate & Barrel, Williams Sonoma, and Sur La Table, amongst others. She has also been featured by The Food Network, Hallmark Channel, The FeedFeed, Food52, Better Homes & Gardens, and more. Excerpt. © Reprinted by permission. All rights reserved. Welcome to The Cheese Board Deck, your simple and colorful guide to arranging beautiful, abundant boards. By the way, this deck isn’t limited to styling cheese and charcuterie. While you’ll find plenty of cards devoted to the more traditional use for a cheese board, youll also find that you can serve all our favorite foods this way. And once you get started, grazing boards will soon become your go-to meal for every occasion, from lazy nights in to holiday celebrations-and for breakfast, lunch, dinner, AND dessert. As the daughter of a caterer, I learned from a very young age that people eat with their eyes. My mother taught me the art of presentation and the simple things you can do to make people want to dig in as soon as you set down the food. This deck packs all her wisdom-and more-into 50 fun and inspiring instruction cards. HOW TO USE THIS DECK Think of this deck as your very own food styling school-designed to be a resource and to fuel your creativity. I’ll arm you with everything you need to build delicious spreads. On each card, you’ll find a photo guide, a shopping list, helpful tips and instructions, and easy (totally optional) recipes. For the recipes, note that the ingredients you will need appear in bold within them. Take a card to the market for gathering your ingredients, then set it by your side at home as you assemble your board. Copy these boards exactly if you want, or use these food styling techniques and recommendations to build out boards of your own design...

-Titulo Original : Cravings All Together Recipes To Love A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * In her most personal cookbook yet, the bestselling author of Cravings shares food that will bring you joy and comfort-with a little help from her one-of-a-kind family.Chrissy Teigen has always found a big sense of fun in the kitchen, but more than ever, she turns to the stove for comfort and warmth. Now Chrissy shares the recipes that have sustained her and her family, the ones that made her feel like everything is going to be okay. Recipes for Cozy Classic Red Lentil Soup, ingenious Chrissy signatures like Stuffed PB&J French Toast and puff pastry-wrapped Meatloaf Wellington, and family favorites like her mom Pepper’s Thai-style Sloppy Joes and John’s Saturday-morning Blueberry Buttermilk Pancakes will have you feeling like you’re pulling up a chair to her table. About the Author Chrissy Teigen is a two-time bestselling cookbook author. She lives in Los Angeles with her husband John Legend, two children, and three dogs. Excerpt. © Reprinted by permission. All rights reserved. IntroductionWelcome to Cravings Cookbook Season Three! I am soooo happy to have you back (or joining us for the first time)! Since the birth of Cravings-which feels like 10,000 lifetimes ago-so much has happened: babies have come, career and life paths have zigzagged like wild tributaries. Not to mention the country itself, which has been through the RINGER. We’ve all been through the ringer. A nation divided, friends and families torn apart by fundamental differences. But there has been one constant: one thing has kept me sane, kept us happy, and kept us together-a damn good meal with the ones we care about. Family (in whatever form that takes for each of us) is more important than ever, and we’ve gotten to see firsthand how crucial love is to our everyday existence. For far longer than anyone would have thought, human interactions were replaced with Zoom calls, and hugs became double- tapped hearts on . But mañn, am I lucky that the act of creating a meal, whether it’s for yourself or your people, is a passion for so many of you out there! Every day-Every. Single. Day.-you tag me on posts showing the world something you’ve cooked, and I see how you love to cook as much as I do, and it inspires me. You have no idea! Look, I know what we write in books is supposed to be able to withstand the test of time, and hopefully by the time you read this, the pandemic is just a bad memory, but I’d be insane not to address the incredible, heartbreaking time we have just been through. People have passed. People have suffered. There has been so much loss. We have all had to cope with this thing in one way or another, and many of us did it alone. If there is any silver lining, during this time when we’ve been stuck inside, we’ve learned an incredible amount about ourselves and others, and we’ve learned about what we need and what and who we love. Whereas before we barreled ahead without pausing, now we’re lucky to even see our people. Although impromptu dinner parties with friends have seemed like a relic of the past for so long, I also had a chance to realize that they will come back and we will appreciate them more than ever. For over a year, I have found comfort in, well, comfort. “Comfort food” used to sound like a cliche , but those dishes and that idea have meant so much to me this past year. Cravings, by nature, are timely. They are urges. Moments. But comfort, hopefully, lasts. The recipes we have created for this book are meant to be a cookable arsenal to hold on to forever.Without a doubt, I have just lived through a period more transformative than I could have ever imagined. We lived through personal trauma, with the loss of our unborn baby, Jack. And that turned a very private journey into personal love and acceptance of life and all of its wild, horrific, beautiful ups and downs. So many of you stood by us during that time! I cannot thank you enough. This journey changed ...

-Titulo Original : Life Of Fire Mastering The Arts Of Pit-cooked Barbecue, The Grill, And The Smokehouse A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: “The most important book on cooking over live fire in decades. Life of Fire illuminates it all, from coal beds, to home-built pits (in minutes!) to simple, delicious, recipes and enough whole hog know-how to impress the weekend warriors without intimidating newcomers.”-Andrew ZimmernOne of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking. Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire-what wood to use, how to build a pit or a grill, how to position it to account for the weather-then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire. For Pat Martin, grilling, barbecuing, and smoking is a whole lifetime’s worth of practice and pleasure-a life of fire that will transform the way you cook. Review “Cinder blocks, pits, split logs, and hot coals are the roots of barbecue and the lifeblood of Pat Martin. He’s a true friend with an old-school soul, and has barbecue knowledge second to none. Do you have a pit big enough to handle his barbecue inspiration? You soon will.”-Chris Lilly“Life of Fire is quite simply the most practical and profound barbecue bible to date. As Pat Martin walks us through the differences between spit, block pit, smokehouse, hog-in-the-ground and open-pit preparations, the connection between West Tennessee barbecue joints and our earliest ancestors who controlled fire seasons the journey.”-Alice Randall “Life of Fire will change how you feel about barbecue forever. I can smell and taste the history on these pages and can’t wait to fire up the spits and dig even deeper into this love letter to proper barbecue.”-Michael Symon “When true legends share their lives with us you stop, listen, you tend to the fire and coals like God is watching. Pat Martin is my higher power for hog cookery.”-Matty Matheson “I’ve eaten at as many barbecue joints as anyone across the nation and I can get down with anybody when it comes to cookin’ meat low and slow, hot and fast, you name it. But DDD O.G. Pat Martin is an old-school pitmaster whose West Tennessee style is at the very foundation of what it means to cook over coals. Life of Fire is about as close as most of us will get to the true soul and tradition of pit barbecue.”-Guy Fieri “Pat Martin’s passion for his craft and the legend he has become in the barbecue world is inspiring. He’s a magician who can coax flavor out of the simplest ingredients.”-Maneet Chauhan About the Author Pat Martin is a leader in American barbecue. He is the owner of Martin’s Bar-B-Que Joint and Hugh-Baby’s and lives with his wife, Martha, and their three children in Nashville. Excerpt. © Reprinted by permission. All rights reserved. MY STORY This book is a guide, pretty much everything I know, about the craft of barbecue and cooking with fire. Now, with barbecue, people are beyond opinionated. Folks love to talk about regional styles-the differences in vinegar versus tomato versus mustard based-sauces, the cuts and types of meat used in this corner of the world versus that one. The style I’m most connected to is the old, and dwindling, greatly overlooked but beautiful art of West Tennessee whole hog. I love cooking-and showing people how to cook-ribs, chicken, shoulders, hams, vegetables, sides, and more, but the art of pit co...

-Titulo Original : Dessert Person Recipes And Guidance For Baking With Confidence A Baking Book-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * In her first cookbook, Bon Appetit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.IACP AWARD WINNER * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * Bon Appetit * NPR * The Atlanta Journal-Constitution * Salon * Epicurious “There are no ‘just cooks’ out there, only bakers who havent yet been converted. I am a dessert person, and we are all dessert people.”-Claire SaffitzClaire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe-like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)-as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person. Review “This is a wonderful book for experienced bakers-there are plenty of surprises and challenges-and an ideal one for beginners. Look at the Recipe Matrix, choose an easy recipe that doesn’t take much time, follow Claire’s directions, and chalk up your first win. If you’re not already a dessert person, Claire will make you one.”-Dorie Greenspan, author of Dorie’s Cookies and Everyday Dorie “Claire Saffitz is a skillful and imaginative baker with a knack for writing beautiful recipes. Her gorgeous book will unleash the inner dessert person in a novice and inspire those who know their way around a pastry kitchen. It certainly has a place on my shelf.”-Claudia Fleming, chef and author of The Last Course“ I’ve always been a fan of Claire’s work at Bon Appetit, and I am most definitely a dessert person, so this book really appeals to me. Her recipes all have modern twists of flavor, but at their core they are the familiar bakes we always want to get into the kitchen for.”-Claire Ptak, Violet Cakes director Claire’s easier take on the French galette des rois will win over those who want to make one with less fuss, and have more fun doing it. If anyone can turn you into a dessert person, it’s Claire. You’ll want to make everything in this book, as I do.”-David Lebovitz, author My Paris Kitchen and Drinking French“If you know Claire (and how could you not?), gourmet Doritos and Skittles may come to mind, but she’s got so much more up her flour-dusted sleeve. From the subtle flavors of a pear and chestnut cake to miso-spiked buttermilk biscuits, Dessert Person is Claire’s personal dissertation on baking.”-Stella Parks, author of BraveTart: Iconic American Desserts“ As a lover of all-things-dessert, I instantly identified the same in Claire-a sister in search for creative, delicious ingredients rooted in classic baking technique. She has that rare combination of creative generosity crossed with baking-professor that the very best authors can convey in a book, and it will make this one a classic.”-Elisabeth Prueitt, founder, Tartine “Dessert is last in a meal but first in many people’s hearts. It also, beneath the sweetness, requires a sophisticated mix of time management, architectural thinking, visual seduction, and unexpected restraint. As these recipes prove, Claire Saffitz has all of that, and more.”-Questlove “Does any chef have a more reassuring and trustworthy voice than Claire Saffitz? Equal parts tireless, hyper-organized technician and empathic cheerleader, Claire presents one of the most convincing arguments Ive ever read for diving into the world of baking. If anybody can fell the wall that divides home cooks and home bakers, its Clai...

-Titulo Original : Modern Comfort Food A Barefoot Contessa Cookbook-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER * A collection of all-new soul-satisfying dishes from America’s favorite home cook!NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * Food Network * The Washington Post * The Atlanta Journal-Constitution * Town & CountryIn Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites-but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? Youll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you’ll ever make. Home cooks can always count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining-it’s like having Ina right there beside you, helping you all the way.From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you’ll find yourself making these cozy and delicious recipes over and over again. About the Author Ina Garten is a New York Times bestselling author and the host of Barefoot Contessa on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey. Excerpt. © Reprinted by permission. All rights reserved. What is it about comfort food? I often say that you can be miserable before eating a cookie and you can be miserable after eating a cookie, but you can never be miserable while you’re eating a cookie. And while I say that halfjokingly, the sentiment is true. Food has an almost magical ability to comfort us, soothe us, and bring us together in so many ways. We celebrate special occasions with food-a birthday cake or a big roast turkey-and we also turn to food for comfort on not-so-happy occasions, a delivery of baked goods to a family member who’s under the weather, or a homemade dinner for a friend having a rough time. Food can be so much more than simple sustenance. So, what exactly is comfort food? It’s food that’s not just nourishing but it’s also emotionally satisfying. After September 11, 2001, I can’t tell you how many people told me they went out to get all the ingredients to make my Outrageous Brownies from The Barefoot Contessa Cookbook. After the financial crisis in 2008, restaurants everywhere suffered as customers cut back on their spending. But fast-food places prospered because they served inexpensive classics like hamburgers and French fries. As I write this, we’re in the middle of a global pandemic and I have no idea when it will end or what devastation it will cause. People are isolated and stressed. Everyone I know has stocked up their fridges and pantries with ingredients they can cook for weeks or even months-chickens, vegetables, fruits, beans, rice, and dried legumes. But my friend Deborah Davis commented that she opens her fridge and looks at all the healthy food in there, and all she wants is a grilled cheese sandwich! I can totally relate to that! During times of financial and political stress, there’s something about a hamburger and Coke or a big bowl of beef stew that just makes us feel better. They’re not fancy-in fact, quite the opposite. They’re familiar, delicious, and soul-satisfying. In other words, they’re comfort food.There are many foods that are universally comforting. I think we can probably all agree that a mixed green salad isn’t anyone’s idea of comfort food. But chicken soup? Every international ...

-Titulo Original : Get Untamed The Journal (how To Quit Pleasing And Start Living)-Fabricante : Clarkson Potter-Descripcion Original: This stunning hardcover journal is a bold, interactive guide to discovering and creating the truest, most beautiful lives, families, and world we can imagine, based on the #1 New York Times bestseller Untamed. “We must stop asking people for directions to places they’ve never been. Every life is an unprecedented experiment. We are all pioneers. I created Get Untamed: The Journal as an interactive experience in charting our own way-so we can let burn that which is not true and beautiful enough and get started building what is.” -Glennon Doyle With Untamed, Glennon Doyle-writer, activist, and “patron saint of female empowerment” (People)-ignited a movement. Untamed has been described as “a wake-up call” (Tracee Ellis Ross), “an anthem for women today” (Kristen Bell), and a book that “will shake your brain and make your soul scream” (Adele). Glennon now offers a new way of journaling, one that reveals how we can stop striving to meet others’ expectations-because when we finally learn that satisfying the world is impossible, we quit pleasing and start living. Whether or not you have read Untamed, this journal leads you to rediscover, and begin to trust, your own inner-voice. Full of thought-provoking exercises, beloved quotations from Untamed, compelling illustrations, playful and meditative coloring pages, and an original introduction, in Get Untamed: The Journal, Glennon guides us through the process of examining the aspects of our lives that can make us feel caged. This revolutionary method for uprooting culturally-constructed ideas shows us how to discover for ourselves what we want to keep and what we’ll let burn so that we can build lives by design instead of default. A one-of-a-kind journal experience, Get Untamed proves Glennon’s philosophy that “imagination is not where we go to escape reality, but where we go to remember it.” About the Author Author, activist, founder of Together Rising, and host of the We Can Do Hard Things podcast Glennon Doyle is the author of the #1 New York Times bestseller Untamed, a Reese’s Book Club selection, which has sold over two million copies. She is also the author of the #1 New York Times bestseller Love Warrior, an Oprah’s Book Club selection, and Carry On, Warrior. An activist and “patron saint of female empowerment” (People), Glennon hosts the We Can Do Hard Things podcast. She is the founder and president of Together Rising, an all-women-led nonprofit organization that has revolutionized grassroots philanthropy-raising over $30 million for women, families, and children in crisis. Glennon lives in Florida with her wife and three children. Excerpt. © Reprinted by permission. All rights reserved. The moment I met my wife, Abby, my entire being said: There She Is.It was like the voice that was becoming clearer and louder ever since I got sober fifteen years earlier had finally shouted.When I met Abby, it was just weeks before Love Warrior-my memoir about the healing of my marriage after my husband’s infidelities; the book that Oprah had chosen for her Book Club, and which was being touted as “An Epic Marriage Redemption Story”-was to be released. When I met Abby, it was bad timing. But when I met Abby, I knew that I was meant to love her and be loved by her. I knew in the way we pretend not to know terribly inconvenient, scary, true things. I knew like I knew when I looked down at that positive pregnancy test fifteen years earlier-hungover, addicted, and alone-that I was meant to become a mother to Chase, my first baby. I knew like I knew when I began typing and saw my hidden, wild self appear in black letters on a blank white screen that I was made to be a writer. I knew I was meant to be with Abby. I just knew.My friends pointed to my kids and said: This will destroy them.My colleagues pointed to my career: This will destroy all that you’ve built.Oh my God. They all said: You will lose everything! And I shook as I decided: Okay, then. I...

-Titulo Original : The Home Edit Workbook Prompts, Activities, And Gold Stars To Help You Contain The Chaos-Fabricante : Clarkson Potter-Descripcion Original: The New York Times bestselling authors of The Home Edit and stars of the Netflix series Get Organized with The Home Edit present 52 home-editing challenges and activities to get you motivated and organizing every room of your house. Clea Shearer and Joanna Teplin are back with a fun, practical workbook to jumpstart your home organization. Here are 52 challenges for every room-from clearing out a junk drawer to measuring your cabinet for storage bins to arranging the apps on your phone by color. The workbook is structured so you can tackle one challenge a week or breeze through your whole home in a few months, featuring: * Space for writing checklists, shopping lists, and to-do lists* Activities that help you accomplish your goals at your own pace* Writing prompts for capturing memories connected to the things you own and love* Helpful organization tips and tricks* Plus, gold star stickers for rewarding yourself along the way! About the Author The stars of Hello Sunshines Mastering the Mess and the Netflix series Get Organized with The Home Edit, Clea Shearer and Joanna Teplin founded The Home Edit with the goal of merging conventional organization and interior design. With clients all over the country, they offer both full and virtual services through their website. They have also been featured in People, House Beautiful, and Architectural Digest and on Goop, among other places. They are the authors of the New York Times bestseller The Home Edit and The Home Edit Life. Clea and Joanna live with their families in Nashville, Tennessee. Excerpt. © Reprinted by permission. All rights reserved. IntroductionWe’re all for decluttering. But you don’t have to live like a minimalist to feel organized. It’s okay to own things-your things serve a very real purpose and deserve a space in your home. Maybe they help you keep your home clean or your kids alive. Or maybe some of your things are simply there because they make you happy, and that’s a good enough reason to keep them. But here’s the catch: You need a place to put all those things. They need to be easy to find, ideally at a glance. And you have to be able to maintain your system for storing them, or what’s the point of it all?In decluttering hundreds of homes, we’ve learned a ton of organizing tricks along the way. So let’s team up! In this workbook, we’ve divided the typical home into categories so you can tackle your things-to-space ratio in a manageable way before the piles get so high you’re left with no room to breathe. Each chapter helps you conquer one room or area, like the kitchen or your bedroom. And within each chapter smaller challenges break down that room or area into zones, like the fridge or the dresser. But here’s the deal: You know your home best! So, first choose a chapter (it doesn’t have to be chapter 1) and dive in. Jumping around from zone to zone within each chapter has our stamp of approval. It’s just plain realistic. And if one room or zone doesn’t apply to your home? Skip it.Tip: We suggest beginning with the easiest challenge, The Junk-No-More Drawer (page 10). That’s also where you’ll find our how-to on Home Editing your space, tips you’ll want to implement throughout the entire house.Once you’ve chosen the chapter where you want to start, flip through the challenges and rank them in this very simple way: On a scale from one to ten, rate the space’s mess at the top of the page. Then start with the challenge you gave the lowest number. Always tackle the smallest messes first. Gradually you’ll work your way up until, check, that chapter’s done and you can kick up your feet before you’re ready for the next one. Each challenge and each chapter gets easier once you find your rhythm. You don’t need to be as obsessive about organizing as we are. You just need to develop a system that works.Along the way we’ll check in to help you think about how you want each space to make you feel. You’ll get to write lists-are w...

-Titulo Original : I Dream Of Dinner (so You Dont Have To) Low-effort, High-reward Recipes A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle“Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”-Sohla El-Waylly, chef and all-around awesome personONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Time, Bon Appetit, Food52, Eater, Food & Wine, ThrillistWith minimal ingredients and maximum joy in mind, Ali Slagles no-nonsense, completely delicious recipes are ideal for dinner tonight-and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun-directions to cling to, or the inspiration to wing it-I Dream of Dinner (so You Dont Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food-and fast. (Phew!) Review “Finally, a recipe creator who understands what a realistic end-of-week pantry looks like!”-Eater“Her recipes carry the comforting pragmatism of an impatient home cook: she maps out the smoothest way to get from ingredients to dinner, and maximizes flavor wherever possible.”-Marian Bull, food writer“The recipes are unique, easy to follow, and even easier to commit to memory. It’s exciting to think of a whole cookbook worth of them.”-Food52“As you can imagine there is a lot of talk of cookbooks in our proverbial halls (a.k.a. Zoom calls), and occasionally it seems everyone is in love with the same one. This month the brilliantly titled I Dream of Dinner (so You Don’t Have To) by Ali Slagle is a house favorite.”-Dawn Davis, editor in chief of Bon Appetit“I Dream of Dinner is brilliantly designed, clearly written, and filled with a ton of quick, simple recipes to help get a happy dinner on the table at the end of a long day.”-Samin Nosrat, author of Salt, Fat, Acid, Heat “[Ali Slagle], is a super smart cook and recipe writer who’s also damn funny. Her humor and ideas will get you through making dinner in about 45 minutes.”-Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook“Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking so you can cook with a flexible pantry. Let’s face it, it’s tough to organize your life around recipes with specific ingredients. Instead, I Dream of Dinner makes room for your life.”-Sohla El-Waylly, chef and all-around awesome person“Many books purport to offer easy weeknight meals but disguise cooking time with hidden prep and other complications-not Slagle’s. She hits it out of the park with her first cookbook, collecting recipes that take 45 minutes or less and use 10 or fewer ingredients.”-Library Journal“This makes the task of cooking feel like a celebration.”-Publishers Weekly About the Author Ali Slagle is a recipe developer, stylist, and-most important of all-home cook. She’s a frequent contributor to the New York Times and Washington Post, where she’s published hundreds of weeknight-ready recipes. Previously, she cut her teeth on the editorial and crea...

-Titulo Original : Cooking For Jeffrey A Barefoot Contessa Cookbook-Fabricante : Clarkson Potter-Descripcion Original: For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves-and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love. About the Author Ina Garten is a New York Times bestselling author and the host of Food Network’s Barefoot Contessa, which has won three Emmy Awards. She lives in East Hampton, New York, with her husband, Jeffrey. This is her tenth book. Excerpt. © Reprinted by permission. All rights reserved. Maple-Roasted Carrot Salad Recipe * 2 pounds carrots, preferably with leafy tops * Good olive oil * Kosher salt and freshly ground black pepper * ¼ cup pure Grade A maple syrup * 2/3 cup dried cranberries * 2/3 cup freshly squeezed orange juice (2 oranges) * 3 tablespoons sherry wine vinegar * 2 garlic cloves, grated on a Microplane * 6 ounces baby arugula * 6 ounces goat cheese, such as Montrachet, medium-diced * 2/3 cup roasted, salted Marcona almonds Preheat the oven to 425 degrees.Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature...

-Titulo Original : Once Upon A Chef Weeknight/weekend 70 Quick-fix Weeknight Dinners 30 Luscious Weekend Recipes A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen-from the beloved bestselling author of Once Upon a Chef.“Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”-Gina Homolka, author of The Skinnytaste CookbookJennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making.Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered. Review “Jennifer really knows how to write a cookbook that will have you saying ‘yep, need to make that’ to every single recipe. Her approachable demeanor, expert tips, and unfussy ingredients are exactly what you need to get delicious, fool-proof meals on the table fast.”-Lisa Bryan from Downshiftology“In Once Upon a Chef: Weeknight/Weekend, Jenn answers the question we’ve all asked a million times: What should I make for dinner? Whether you want a fast, flavorful, and family-friendly dish for a weeknight or a leisurely cooking project for a weekend, Jenn has you more than covered. With all these gorgeous recipes, you won’t know what to make first!”-Jeanine Donofrio, author of Love and Lemons Every Day “Once Upon a Chef is full of luscious, sure-fire family favorites. I can’t stop thinking about Lasagna Soup; Flat Iron Carne Asada; Arugula, Crispy Feta and Watermelon Salad; and French Apple Cake (plus a whole section full of meatballs that are sure to please even the pickiest families). Jennifer’s recipes are welcoming, vibrant, and most importantly, doable! Organizing recipes by weekend and weeknight fare helps even the busiest parents approach the family table as the grounding, unifying force we all hope it can be.”-Sarah Copeland, author of Instant Family Meals “Don’t we all wish we could make restaurant-worthy meals for our families? Former chef Jennifer Segal gifts her drool-worthy dishes just as she does for her lucky family every night. Once Upon a Chef: Weeknight/Weekend is layered with meals you can cook and eat together, creating culinary memories in this magical inspired cookbook. You want to jump through the pages and devour everything including Ginger Pork Sliders and Kids-Love-It Beefy Chili Mac! Home cooks, it’s time to rejoice with your new go-to cookbook!”-Catherine McCord, author of Weelicious“Jenn Segal’s stellar new cookbook shines a bright spotlight on that perfect balance between delicious weeknight meals and the recipes that give us the best-ever weekend vibes. The recipes are as inventive as they are approachable!”-Justin Chapple, culinary director-at-large, Food & Wine and author of Just Cook It! “Jennifer’s new cookbook has much to offer-it’s as though she is standing by your side in the kitchen talking you through the recipes like a dear friend. What’s more, I always know her recipes will turn out delicious. They can be trusted and her clear, simple directions make them a pleasure to make.”-Sylvia Fountaine from Feasting at Home About the Author Jennifer Segal is a professionally trained chef and the founder of the blog Once Upon a Chef. Her first book, Once Upon a Chef, was a Washington Post and Publishers Weekly bestseller and she has been featured in The Splendid Table; O, The Oprah Magazine; Food52; and Parade; among others. She lives in Potomac, Maryland, with her husband, two ...

-Titulo Original : Skinnytaste One And Done 140 No-fuss Dinners For Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, And More A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES, WALL STREET JOURNAL, AND USA TODAY BESTSELLER IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE KITCHN AND MINDBODYGREEN For your Instant Pot®, electric pressure cooker, air fryer, slow cooker, multi-cooker, Dutch oven, sheet pan, skillet, and more-140 healthy and delicious recipes that are big on flavor and low on calories and cleanup.Skinnytaste One and Done is the perfect resource for busy home cooks looking for easy, good-for-you dinnertime solutions. #1 New York Times bestselling author Gina Homolka incorporates her healthy, flavor-forward recipes with everyones favorite way to cook-in one vessel, whether a sheet pan or multi-cooker, and everything in-between. No matter if youd like to lose weight or just eat a little healthier, this book will make your weeknight dinner routine even simpler with satisfying, all-in-one recipes. Cooking in a single vessel means streamlined dinners with minimal fuss and cleanup-a huge plus after a long day. The cookbook is organized by vessels that include everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. As always, the recipes are big on flavor and light on calories, and now more convenient than ever. With 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Ginas signature cooking tips, Skinnytaste One and Done will be a weeknight game changer. Even if you dont own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you wont miss out. (Please note that nutritional information is provided with every recipe, but the most up-to-date Weight Watchers points can be found online on the Skinnytaste website.) Review It is a truth universally acknowledged that a home cook in possession of an Instant Pot must be in want of a cookbook filled with delicious ways to use it. The creator behind the wildly popular blog Skinnytaste took that idea and ran with it, including chapters on sheet pan, Dutch oven, skillet, slow cooker, and air fryer ideas for the calorie-minded cook.-- The KitchnThe best-selling author and blogger behind Skinnytaste, Gina Homolka, is back with a new cookbook, and this one features entirely one-vessel meals. Sometimes that vessel is the sheet-pan, sometimes its the slow cooker, and other times its the multi-cooker (aka Instant Pot). Whatever vessel youre using, these recipes promise to be doable and, of course, healthy.-- EpicuriousWith delectable options for almost every dietary preference (the Veggie-Filled Zucchini Noodles are going on our menu ASAP), this will be a family-friendly cookbook you reach for again and again. -- MindBodyGreenSheet-pan dinners? Check. Skillet meals? Check. Air-fryer recipes? Check, check, check. The founder of the popular blog skinnytaste certainly knows the way straight to our heart: Easy recipes, low calories and easy cleanup.-- PureWowNotable Press & Accolades:Best Cookbooks of the Year --AmazonMost Anticipated Books of Fall 2018 -- AmazonBest New Cookbooks Fall 2018 -- The KitchnBest Healthy Cookbooks for Fall -- MindBodyGreen About the Author GINA HOMOLKA is the #1 New York Times bestselling author of The Skinnytaste Cookbook and Skinnytaste Fast and Slow, and the founder of Skinnytaste, the award-winning blog that sees millions of visitors every month. She lives on Long Island with her husband and their two children.HEATHER K. JONES, R.D., is a registered dietitian, the author of several nutrition books, and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating, or body image issues. Excerpt. © Reprinted by permission. All rights reserved. Buffalo Drumsticks with Creamy Cabbage and Kale SlawGluten-FreeServes 4Fried chicken is my weakness-especially th...

-Titulo Original : Rodney Scotts World Of Bbq Every Day Is A Good Day A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: In the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal * “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”-Marcus Samuelsson, chef and restaurateur Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scotts Bar-B-Q, his familys barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the countrys most awarded and talked-about barbecue joints, Rodney Scotts Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ellas Banana Puddin, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether youre a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his familys business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scotts World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage-and of unforgettable barbecue. Review “Over the years I’ve learned that anything from the hands of Rodney Scott has a way of making people ridiculously happy. This book is no exception. Rodney Scott’s World of BBQ is a surprisingly approachable guide to bringing the magic flavors of Rodney’s restaurant into the home. Cowritten with Lolis Eric Elie, one of this country’s finest writers on food and culture, it’s also a stirring portrait of a true American original. No secrets, no posturing, all love.”-David Chang, Momofuku“Thirty years in the making, Rodney Scott’s World of BBQ takes its readers into the heart, mind, and soul of a barbecue artisan who is at the top of his craft. Rodney Scott “goes whole hog” by accessibly and expertly guiding you through his barbecuing method. His recipes for side dishes, desserts, and beverages definitely remind you that, yes, every day will be a good day when you use this cookbook.”-Adrian Miller, James Beard Award winner “I love Rodney’s classic and straightforward approach to BBQ . . . He is a true master of the pits. Watching him smoke a whole hog is an inspiration.”-Michael Symon, chef and author “By the time I met Rodney Scott, I was knee-deep in love with the Southern spirit around food. Meeting Rodney only bolstered my commitment to our collective community-the one in which we all share where we come from, who we are, and what we are about through the food we make. You will learn what Rodney Scott is about the second you taste his food. Truth, integrity, and hard work are hallmarks of Rodney’s spirit and contributions to that collective Southern voice. In this book, you can hear that voice and learn about the very important world in which it was cultivated. The South would not be what it is without these traditions, and the Southern conversation around food would not be what it is today without Rodney Scott.”-Lisa Donovan, James Beard Award-winning writer and author of Our Lady of Perpetua...

-Titulo Original : Carpe Every Diem The Best Graduation Advice From More Than 100 Commencement Speeches A Graduation Book-Fabricante : Clarkson Potter-Descripcion Original: A thoughtfully curated, cleverly designed keepsake that distills the wisdom of all those powerful graduation speakers-from Barack Obama and Gloria Steinem to Kermit the Frog-into the best advice for grads of all ages.Carpe Every Diem is a thought-provoking collection of quotes from famous graduation speakers meant to motivate and inspire the next generation of leaders. Paired by theme, many of the quotes complement one another. George Saunders, for example, riffs on the “failures of kindness” of his youth, encouraging grads to be kinder. Jimmy Buffett offers a simpler nugget of kind-spiration: “Be Santa Claus when you can.” Other quotes, however, are paired with conflicting advice, giving graduates the opportunity to choose what to believe in. Some may respond to Neil Gaimans “make good art” speech, while others may prefer John Waterss call to arms to horrify and outrage others with their art. Which of these affirmations will you choose? Each quote is accompanied by a short bio of the speaker and stamped with the year and institution where the commencement speech was delivered. With advice from the likes of Abby Wambach, Angela Davis, David Foster Wallace, Oprah Winfrey, Spike Lee, Kanye West, and more, readers will be swept away by the wit and wisdom contained in this book-perfect for graduates, creative thinkers, or anyone seeking inspiration. About the Author Robie Rogge is a New York City-based packager who has created many successful guided journals and novelty products for Clarkson Potter, Chronicle Books, and the Museum of Modern Art, including Clarkson Potters best-selling Do One Thing Every Day journal series. Excerpt. © Reprinted by permission. All rights reserved. Okay, you’ve graduated. Commencement is over. But how will the rest of your life commence? You could start with the advice here, distilled from over one hundred graduation speeches given by people who have been at the crossroads, like you, but have achieved enough success to be invited as commencement speakers. Your advisory board includes artists, academics, authors, and actors; presidents, poets, politicians, philanthropists, entrepreneurs, and community activists. They have won Nobel and Pulitzer Prizes, Presidential and Olympic Gold medals, as well as Oscars and Emmys. In researching the best advice from these august speakers, we have discovered a variety of recommendations. Sometimes the suggestions are contradictory; sometimes they reach a similar conclusion but through different channels. We have carefully paired the advice for you to review and judge. (You are, after all, the graduate.) From now on, you get to choose your own adventure. You decide what to make (Neil Gaiman) or what to wreck (John Waters); whether your perspective on the challenges of the environment is global (Paul Hawken) or personal (Kermit the Frog); and what you can learn from your failures (Conan O’Brien). Consider Russell Baker’s ten ways to avoid making the world worse, David McCullough’s list of what to read instead of watching television, the rules of success shared by self-made billionaire Robert F. Smith, and Ellen DeGeneres’ suggestion of the best path to take. Congratulations for being in a position to try out different paths and figure out where you want to go. And along the way you might just pick up enough wisdom to get your own invitation to be a commencement speaker someday.Carpe every diem...

-Titulo Original : The Hip-hop Queens Oracle Deck A 52-card Deck And Guidebook Oracle Cards-Fabricante : Clarkson Potter-Descripcion Original: A stunningly illustrated oracle deck featuring 52 of hip-hop’s most influential queens (from Lauryn Hill to Megan Thee Stallion) serving as compass points for spiritual growth and portals to guidance and meditation-from the author of God Save the Queens: The Essential History of Women in Hip-HopWomen have been the backbone of hip-hop since its earliest inception. Along with perseverance and creativity, they possess a spiritual and metaphysical presence. These female creators have a profound potency that makes them the perfect symbols for an oracle deck to help you address a question or set your intention for the day. The fifty-two artists included-from MC Lyte, Salt-N-Pepa, Queen Latifah, and Lil’ Kim to Beyonce, Missy Elliott, Cardi B, and Nicki Minaj-are hip-hop’s oracles, now immortalized from tape deck to card deck. Veteran music journalist and certified oracle reader Kathy Iandoli matched each queen with an appropriate symbol, based on her decades of experience interviewing (and befriending) iconic artists, past and present. Rendered in the bold, colorful, pop art-style portraiture of artist Monica Ahanonu on sturdy, oversized cards with rounded corners, these DJs, MCs, and singers will guide you the same way they’ve blazed trails from the underground to the mainstream since day one. About the Author Kathy Iandoli is a critically acclaimed journalist and the author of God Save the Queens: The Essential History of Women in Hip-Hop and Baby Girl: Better Known as Aaliyah. Kathy has coauthored The Queen Bee by Lil’ Kim and Commissary Kitchen by Albert “Prodigy” Johnson. She has written for Vibe, The Source, XXL, The Village Voice, Rolling Stone, Billboard, Pitchfork, Playboy, Cosmopolitan, Maxim, The Guardian, and Vice and held editorial positions at AllHipHop, HipHopDX, and BET online. Iandoli is an alumna-in-residence of music business at New York University and has appeared on television, radio, and panels discussing hip-hop and gender.Monica Ahanonu is a freelance illustrator working and living in Los Angeles. After graduating from USC’s School of Cinematic Arts, Monica started her career at DreamWorks Animation. She has worked with Netflix, Google, , The New York Times, Samsung, Time, InStyle, Adidas, Sprite, Salvatore Ferragamo, Sephora, Red Table Talk, and Vanity Fair and been featured online in Vogue, BuzzFeed, New York, Women’s Wear Daily, Architectural Digest, Bustle, Afropunk, and Design Milk. Her work has also been showcased at the Art Basel festival. Excerpt. © Reprinted by permission. All rights reserved. You could have chosen to throw any oracle cards in the world, but you’re here with these. And what a special deck this is. Why, you ask? Because Hip-Hop Queens reign supreme (over nearly everyone). Women have been the backbone of hip-hop since its earliest inception. They have weathered storms, reinvented the wheel, found love (and heartache), birthed a new generation of children and artists. Beneath all their perseverance and creativity lies a spiritual and metaphysical presence. Call it what you want-lightning in a bottle, Black girl magic-but these female creators have a potency that transcends the lyrics on a page or spins of a record on a turntable. Their emotion, insight, foresight, hindsight, and of course strength and resilience make them the perfect symbols for an oracle deck. The 52 artists you’ll see here are hip-hop’s oracles, now immortalized from tape deck to card deck. We hope they guide you the way they’ve blazed trails from the underground to the mainstream since day one...

-Titulo Original : Skinnytaste Meal Prep Healthy Make-ahead Meals And Freezer Recipes To Simplify Your Life A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * Save time, money, and calories with #1 New York Times bestselling author Gina Homolkas simple, smart solutions for healthy freezer meals, ready-to-serve dishes, grab-and-go breakfasts and lunches, ingenious planned-overs, and more.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BON APPÉTITWhether you’re looking to lose weight or just eat a little healthier, meal prepping and cooking in advance helps you stay on track with your diet, saves time on busy weeknights, and is great for your budget. Skinnytaste Meal Prep delivers more than 120 healthy, diverse recipes that turn simple, easy-to-find ingredients into flavor-packed meals and snacks youll have ready at your fingertips for the week ahead and beyond. Gina utilizes a number of brilliant time-saving strategies, including recipes to prep ahead so they can go straight from the freezer (your kitchen’s secret weapon!) to the Instant Pot®, slow cooker, or oven to finish cooking, along with dishes that are completely made ahead and easily reheated. With these flexible techniques, youll have meals on-hand months in advance, ready whenever the need arises, with no further shopping or cooking required. Imagine stress-free mornings when you can enjoy Lemon Blueberry Sheet Pan Pancakes for breakfast and just grab a DIY Chicken Taco Kit for lunch on your way out the door-no more unhealthful drive-thru breakfast sandwiches or expensive takeout. Healthy bites like Pumpkin Hummus and “Everything” Nuts will fuel you through the afternoon. For no-prep, effortless dinners, Roasted Vegetable Lasagna, Moussaka Makeover, and Greek Chicken Pilaf Bowls will make the entire family happy and satisfied. With Skinnytaste Meal Prep, cooking smarter and eating healthier just got a whole lot simpler. About the Author Gina Homolka is the #1 New York Times bestselling author of The Skinnytaste Cookbook, Skinnytaste Fast and Slow, Skinnytaste One and Done, and The Skinnytaste Air Fryer Cookbook and the founder of the award-winning blog Skinnytaste. She lives on Long Island with her husband and their two children. Excerpt. © Reprinted by permission. All rights reserved. Introduction Hear that? That’s the sound of your rumbling tummy-a reminder that dinnertime is right around the corner. Unfortunately, that dreaded end-of-day fatigue is settling in, and the thought of making a meal is just too much to bear. You do a quick mental check and the list of excuses for not cooking is suddenly longer than an average wait at the DMV: you didn’t go food shopping, you got stuck at work, the kids’ homework will take too much time, extracurricular activities will get you home too late, the family wants different things . . . and probably won’t like what you make anyway. Still, you’re hungry and you have to eat something. You want a meal that’s healthy and filling, but quick and easy. Sound familiar? It’s a scenario most of us can relate to. I’m here to tell you it doesn’t have to be this way-cooking doesn’t have to be stressful. In fact, it can be something you look forward to, even something that helps you unwind. No need to chuckle, smirk, or eyeroll . . . I’m serious! If you view cooking as a ritual instead of a routine, you can actually shift your mindset and turn this daily to-do into a positive form of self-care. That might seem like a far-fetched goal, but it’s not all that difficult to achieve in an era where convenience is king. We’re all looking to simplify and optimize our daily lives, and manufacturers are more than happy to assist. Shortcuts abound, from pre-cut fresh veggies and frozen produce to smart cooking gadgets (some even controlled remotely by your smart phone . . . brilliant!). You can tell Alexa to add ingredients to your shopping list and have them dropped off at your front door courtesy of grocery delivery services. There is certainly a movement to make cooking quick, simple, and healthy. I, personally, couldn’t be more...

-Titulo Original : The New Design Rules How To Decorate And Renovate, From Start To Finish An Interior Design Book-Fabricante : Clarkson Potter-Descripcion Original: From the author of the New York Times bestseller Styled, here is Emily Hendersons masterclass on interior design. “An approachable guide for anyone who is looking for tools and resources to create a home that speaks to who they are and what they love.”-Joanna Gaines Whether you’re embarking on a weekend refresh or complete renovation, interior designer Emily Henderson wants you to take risks with your home design without experiencing regret. In this visually driven decorating bible punctuated with photographs from real homes and colorful illustrations, she takes you through her entire process, including every single decision she makes when it comes to picking paint, arranging furniture, hanging window treatments, and deciding on lighting fixtures. Youll also learn when to hire a contractor versus an architect versus a handyperson, all the materials to consider (and why you might want to skip those marble countertops), proper measurements of the elements in each room, and so much more. By the end of the book, youll feel more confident when it comes to visualizing the home of your dreams, and youll finally know how to make it happen. Review “I’ve always been drawn to Emily’s approach to design. She’s not afraid to take risks and she has the ability to design beautiful spaces that are full of both personality and function. This book serves as an approachable guide for anyone who is looking for tools and resources to create a home that speaks to who they are and what they love.”-Joanna Gaines, cofounder, Magnolia “Designing can be an overwhelming process, even for professionals, but Emily’s book is not only beautiful-it’s also a digestible playbook on how to make educated decisions for any lifestyle (emphasis on style). The New Design Rules empowers you to become a designer with confidence. Each page is filled with tried-and-tested tips that encourage you to make disruptive design decisions guaranteed to work for you and your home.”-Bobby Berk, cohost of Netflix’s Queer Eye“This beautiful book is a real game changer! As someone who recently bought a house, I’ve had so many questions. This book tackles those design conundrums, providing tips that are equally helpful to design professionals (like me!) and design novices. The images are beautiful and aspirational, yet the whole thing is written in a charming, accessible way that welcomes everyone to the table. This is a must-read for any design enthusiast!”-Orlando Soria, interior designer and author of Get It Together! About the Author Emily Henderson is a stylist, interior designer, TV host, and founder of Emily Henderson Design. She has always had a strong commitment to vintage-inspired and approachable home style that works for every single person. A Target Home Style Expert, Emily’s work has been featured widely, including in The New York Times, People, InStyle, House Beautiful, and domino. She lives on a mini farm outside of Portland, Oregon, with her husband, son, and daughter.Jessica Cumberbatch-Anderson is an award-winning writer, editor, and content strategist whose work has appeared in The New York Times, Style Magazine, Architectural Digest, Elle, Decor, and more. Excerpt. © Reprinted by permission. All rights reserved. IntroductionFour years ago when I pitched this idea to my editor, I had no business writing a book about renovating, despite my actual business of being an interior designer. I didn’t go to design school. I’m not formally trained. And yet, this book is full of more real information, beautiful photographs of talented designers’ work, practical knowledge, and applicable trade secrets than I could ever learn in school. You see, over the last ten years, since I won HGTV’s Design Star, I put myself through a virtual design school while renovating houses on my blog, with my readers watching and waiting for the results. The pressure was intense, and the results needed to be amazing. So every day I goog...

-Titulo Original : Greenlights Your Journal, Your Journey-Fabricante : Clarkson Potter-Descripcion Original: The Academy Award®-winning actor, father of three, and bestselling author of Greenlights distills more than three decades of journaling experience to help you reflect, seek clarity, and forge your own path with this life-changing practice. Greenlights: Your Journal, Your Journey is a guided companion to the #1 New York Times bestselling memoir Greenlights, filled with prompts, pithy quotes, adages, outlaw wisdom, and advice on how to live with greater satisfaction from Matthew McConaughey. Matthew has been writing in journals since he was fifteen years old. His adventures have taken him from Texas to Australia, from Mali to Peru-and he has chronicled them all. In this authentic, unconventional journal, the prompts encourage going inside: remembering, reflecting, and musing, and also going outside: adventuring, taking risks, and dreaming big. Who could be a better guide for seekers setting out on the road to understanding their lives inside and out, past, present, and future? About the Author Academy Award®-winning actor and New York Times bestselling author Matthew McConaughey is a married man, a father of three children, and a loyal son and brother. He considers himself a storyteller by occupation, believes it’s okay to have a beer on the way to the temple, feels better with a day’s sweat on him, and is an aspiring orchestral conductor. In 2009, Matthew and his wife, Camila, founded the just keep livin Foundation, which helps at-risk high school students make healthier mind, body, and spirit choices. In 2019, McConaughey became a professor of practice at the University of Texas at Austin, as well as Minister of Culture/M.O.C. for the University of Texas and the City of Austin. McConaughey is also brand ambassador for Lincoln Motor Company, an owner of the Major League Soccer club Austin FC, and co-creator of his favorite bourbon on the planet, Wild Turkey Longbranch...

-Titulo Original : Nothing Fancy Unfussy Food For Having People Over-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”-Julia Moskin, The New York TimesIACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * The New Yorker * NPR * The Washington Post * San Francisco Chronicle * BuzzFeed * The Guardian * Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends-either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes-heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats-is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.Praise for Nothing Fancy“[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”-Food52 “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”-Grub Street Review “Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy. . . . They work, and not only for company . . . squash scattered with spiced pistachios or pasta with chorizo bread crumbs and broccoli rabe could appear anytime. For dinner parties, she provides cocktail recipes, extra snacks and pep talks so urgent and encouraging that having people over for leg of lamb and tiramisu suddenly seems like a bucket-list event.”-Julia Moskin, The New York Times“Roman makes food more interesting. . . . [Nothing Fancy] has a why-didn’t-I-think-of-that simplicity.”-The New Yorker“[Roman] could offer a master’s program in Approachable Recipe. . . . [Nothing Fancy is] a manual not just for dinner, but for life.”-The Washington Post“Nothing Fancy is like an all-access pass to [Roman’s] stunning-yet-relaxed recipes.”-HuffPost, “Best Cookbooks to Give as Gifts” “The title of this book says it all. Alison Roman delivers relaxed-but-impressive, easily executed, people-pleasing food like single-pot dishes of aromatic coconut-braised chicken and chickpeas and sheets of lemon turmeric tea cake.”-Forbes“The recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.”-Vogue“Romans recipes are elegant but straightforward, impressive but actionable, with an emphasis on easy vegetables (like peppers with yuzu), homespun desserts (like blackberry and cornmeal cake), and show-stopping entrees (like lamb chops for the table).”-Esquire “This follow-up to Dining In answers the perennial question of what to serve when people are coming over as only Alison can: with legit fun ideas-Pizza Night! Baked Potato Bar!-and unfussy recipes. (I’ve already bookmarked ‘A Very Good Lasagna’ and ‘Casual Apple Tart.’)”-Julia Kramer, deputy editor, Bon Appetit “Nothing Fancy’s recipes are on-trend but unpretentiously so. . . . Most relevant of all is Roman’s attitude toward hosting: that all of us can do it, that we should embrace the imperfections of our plans, and that it’s more fun to try than to stress. . . . Roman is leading the charge in revitalizing the ar...

-Titulo Original : Jubilee Recipes From Two Centuries Of African American Cooking A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: “A celebration of African American cuisine right now, in all of its abundance and variety.”-Tejal Rao, The New York Times JAMES BEARD AWARD WINNER * IACP AWARD WINNER * IACP BOOK OF THE YEAR * TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * The New Yorker * NPR * Chicago Tribune * The Atlantic * BuzzFeed * Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking-deeply beautiful, culturally diverse, fit for celebration.Praise for Jubilee“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives-everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”-Sam Sifton, The New York Times“Despite their deep roots, the recipes-even the oldest ones-feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”-The New Yorker“Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”-Kitchn“Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”-Taste Review “Toni Tipton-Martin, I thank you for writing Jubilee. . . . Your graceful writing beckons, your immaculate historical research illuminates, your recipes are ones I will be cooking . . . for years to come. I let out an audible gasp upon seeing the beautiful black hands gracing Jerrelle Guy’s lovely photographs, those hands as much a visual reminder of what has been missing for so long from American culinary culture as they hold promise for a possible, more equitable future.”-Adeena Sussman, The New York Times Style Magazine, “The Cookbooks You Need for 2020”“A comprehensive account of African American recipes and foodways. From the kitchens run by enslaved people to the family tables of freemen to the careers of entrepreneurs and chefs, Jubilee covers the breadth of a true American cuisine.”-The Washington Post“Tipton-Martin lays out a history of black cooking, drawn from countless sources, including her own vast cookbook collection, that proves if any cuisine is American, it’s this one.”-Eater “This book is major and important. . . . In providing recipes that cover so much history, we will all get to honor generations of African American cooks in our own kitchens.”-Julia Turshen, Kitchn “Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate.”-Bon Appetit “Unique and valuable . . . Easy to follow and elegantly precise, it is clear that these recipes are the result of years of devoted artistry.”-Booklist (starred review) “[A] fascinating cookbook . . . Tipton-Martin enjoys unparalleled skills at bu...

-Titulo Original : Cooking At Home Or, How I Learned To Stop Worrying About Recipes (and Love My Microwave) A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.JAMES BEARD AWARD NOMINEE * ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of HomeDavid Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging-like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef. About the Author David Chang is the founder of Momofuku. His cookbook, Momofuku, and his memoir, Eat a Peach, are New York Times bestsellers. He lives in Los Angeles.Priya Krishna is a food reporter for The New York Times and the author of the bestselling cookbook Indian-ish. She grew up in Dallas and currently lives in Brooklyn. Excerpt. © Reprinted by permission. All rights reserved. IntroductionDave Chang I am a bad cook who can make delicious food. Yes, I’m a chef, but I’ve long felt that cooking doesn’t come naturally to me. It took me a while to realize, though, that what “cooking” meant had long been defined for me, by others. First, by culinary school, where I was taught that there is a “right” way to cook and a “wrong” way to cook, whether it’s braising meats or saucing pasta. Then, early in my career, I worked primarily in European-fixated restaurants, where the whole point is to make the same thing, the same painstaking way, again and again. You have to follow the rules. You can’t just make stuff up. And so I forced myself to learn the rules.Meanwhile, I never used to cook at home. In fact, I bragged in interviews about how my fridge was mostly just filled with beer. I lived in my restaurants. My apartment was a place to crash, so restaurant cooking was all the cooking I knew. But that’s all changed now. I have a wife, a baby, and in-laws, and most of the time, it’s my job to feed them. I’ve had to learn to become a home cook for the first time in my life, and it’s entirely different from how I cook at restaurants. Now I make stuff up out of necessity, with my new guiding principles: to create something as delicious as possible, in the least amount of time possible, while making as little mess as possible. At home, I am flying by the seat of my pants: I play fast and loose with my microwave, throw aesthetics out the window, and generally don’t adhere to any particular style or cuisine. When you’re busy and you have a family and you need to put food on the table, you do what you have to do. As I’m writing this, I am in the kitchen of a rental house, where my family has been quarantining because of the coronavirus pandemic. When we arrived, the cabinets had dried thyme and bouillon cubes-and that was it. I diluted a bouillon cube in water, mixed it with crushed tomatoes, and added some sugar, salt, and fish sauce that we brought with us. I served it over pasta. It was great. And it was only after I started cooking at home that I realized that most of the rules you hear about cooking exist simply because someone made them up once. In our country, those rules are very often from a European perspective. They could be genius, rooted in science, or they could be totally arbitrary. But if all you’re taught is to just follow the rules, there’s no way to tell which is which. These ingredients only go with these i...

-Titulo Original : Eat A Peach A Memoir-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * From the chef behind Momofuku and star of Netflix’s Ugly Delicious-an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR * Fortune * Parade * The New York Public Library * Garden & GunIn 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time-and certainly Chang would have bet against himself-but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future. Review “With humor, pathos and heaping spoonsful of self-deprecation . . . Eat a Peach is an honest, ugly, raw dish of a book.”-The Wall Street Journal “An honest and vulnerable autobiography that will have you laughing and crying at the same time . . . an absolute must-read.”-CNN “David Chang is one of the most beloved chefs on earth, but his inspiring memoir is not just for foodies. He’s one of the most audaciously openhearted and honest humans you’ll ever find. This book is for anyone who has ever felt like an underdog or an underachiever-or aspires to become an entrepreneur or a more decent person.”-Adam Grant, New York Times bestselling author of Originals and Give and Take, and host of the TED podcast WorkLife “Eat a Peach is not merely an autobiography of a great creative; rather, it’s a compelling philosophy of a man who believes in a beautiful life beyond reach. It is profoundly gratifying to witness Chang marching uphill, step by step, toward his sublime vision. As Chang suffers, rages, and fights for his quest, we can’t help but admire his vulnerability, courage, and conviction.”-Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award “Dave Chang’s writing is honest and vulnerable. As a child of immigrants, the DNA of his story spoke to me. Now I just have to keep up with his drive and tenacity!”-Hasan Minhaj, host of Patriot Act with Hasan Minhaj “If you’re looking for a cookbook, this is a terrible choice. Herein you will find the recipe for one of our brightest, most energetic, talented, and inspiring Americans (who also happens to be a chef). David Chang is a great storyteller with a great story to tell.”-Jimmy Kimmel, host of Jimmy Kimmel Live! “This is one of the most compelling chef memoirs in recent memory. . . . Chang’s writing is engaging and his story is stirring, humorous, and compulsively readable.”-Shondaland...

-Titulo Original : Dining In Highly Cookable Recipes A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”-Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle * NPR * Epicurious * Newsday * KCRW’s Good Food * The Fader * American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her -famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof-and so fun to read-we’re going to be cooking at home for a while. Quite possibly forever.”-Christine Muhlke, editor at large, Bon Appetit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”-BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”-Amanda Hesser, co-founder, Food52 Review “Alison Roman joyously leads you to the promised land of extraordinary home cooking. Into every one of her stunningly beautiful recipes shes tucked the clues that will invariably lead you to deliciousness: keep it simple, have fun with your food, pack in the flavor, and, most importantly, share it with the people you love.”-Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat “Alison Roman combines expertise with ease. Dining In should make Brooklynesque restaurants around the country nervous. Why would you dine out when you can roast chicken in anchovy butter and toast up croutons in the schmaltzy, umami-tastic butter, or make crispy chickpeas and lamb with greens and garlicky yogurt?”-Bon Appetit “Never too fancy, Alison solves the greatest mystery every home cook faces-how to transform thoughtful food into a greater-than-the-sum-of-its-parts one-pan-wonder or next-level crowd-pleasing masterpiece.”-Christina Tosi, author of Momofuku Milk Bar “Romans voice is funny and energetic and such a change of pace from the usual short-and-robotic recipe format.”-Bon Appetit online “Not your grandmother’s all-purpose cookbook.”-Food52 “A classic waiting to happen.”-Epicurious “Former pastry chef and food editor Alison Roman’s first book is a collection of recipes that speak to this moment in modern dining: One-pot dinners, sharable plates, casual desserts. Roman makes clever use of pantry staples and condiments to season and draw flavor out of winter vegetables and slowly simmered stews.”-Eater “[Romans] recipes feature plenty of ‘it’ ingredients, like kimchi, pistachios,and za’atar, but they all make delicious, craveworthy sense....

-Titulo Original : Cook Real Hawaii A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker * ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana-his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen. Review “An incredible primer on the delights of Hawai‘i’s food, and a heartfelt portrait of Simeon’s own family history there.”-Eater, “The 17 Best Cookbooks of Spring 2021” About the Author Sheldon Simeon lives on Maui and is the chef and owner of Tin Roof, where he serves local Hawai’i favorites. His restaurant Lineage was named one of Bon Appetit’s top 50 new restaurants. Simeon was a finalist and voted Fan Favorite on seasons 10 and 14 of Top Chef. Excerpt. © Reprinted by permission. All rights reserved. Introduction I’m local: L-O-C-A-L! As brown as one dollar size ‘opihi shell I’m as local as the ume in your musubi As one spaghetti plate lunch with side order kim chee I’m as local as the gravy on the three scoop rice As all the rainbow colors on da kine shave ice -Frank De Lima’s Joke Book What is the food of Hawai‘i? Ho boy, that’s one question I’ve been asked many times. I always have an answer, but every time it leaves my mouth I wonder if I captured the whole truth, in all its splendor and complexity. Hawai‘i has been home my entire life. I’m sure many people say this about where they grew up, but I believe there’s no place on earth more beautiful than our islands, home to swaying palm trees, sugary white sand beaches, and impossibly green mountains streaked with waterfalls. The Hawaiian Islands form one of the most visited yet most remote archipelagos on earth, a tiny scattering of green surrounded by the blue vastness of the Pacific. We’re the fiftieth state, but, as we joked in school, the guy who drew the map always stuck us way in the corner. About 1.5 million people live in Hawai‘i, a number dwarfed by the 10 million who came as visitors last year. How does a place that has so long been defined by the outside world define itself? The answer is the reason why I set out to write this book. After competing on two seasons of Top Chef, I’ve been extraordinarily fortunate to have a kind of national exposure. When I was younger, I saw these opportunities as a way to gain recognition and validation from the mainland, looking to restaurants in L.A. and New York for inspiration. During my first season on the show, most people knew me as the chill Hawaiian guy. It took me a while to get across that I was not actually Hawaiian-as in native Hawaiian-but a third-generation Filipino from Hawai‘i. Big difference. See, in Hawai‘i we identify ourselves ethnically rather than geographically, which may tell you something about our cultural influences. On the mainland people might say “I’m a New Yorker,” but here it’s “Betty is second-gen Japanese Korean,” or “Lyndon? He’s Portuguese Chinese Hawaiian,” and so on. More on that later. The Hawai‘i-Hawaiian thi...