-Titulo Original : The Bartenders Manifesto How To Think, Drink, And Create Cocktails Like A Pro-Fabricante : Clarkson Potter-Descripcion Original: Offering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep. Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartenders Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand. First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hour’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity. Review “The Bartender’s Manifesto is the best thing to happen to cocktail lovers since Dale DeGroff’s The Craft of the Cocktail! Toby Maloney has worked behind the stick at some of the most respected cocktail bars in the United States and has dedicated his life to hospitality-in this comprehensive guide, he brilliantly explains the techniques used by the best bartenders to create award-winning drinks. This book should be required reading for both up-and-coming bartenders and home enthusiasts alike who want to know the secrets behind crafting impeccable libations.”-Julie Reiner, Cofounder of Clover Club, Leyenda, and Social Hour Cocktails “Like skilled alpinists, Maloney and Janzen lead the reader from the trailhead of mixology up a steep path to the base camp of bartending; pointing all along at the summit; where service and hospitality converge in history. Toby’s The Violet Hour is a mountain few will have the fortitude to scale, but you can admire it faithfully from a distance thanks to the meticulously transcribed recipes and profane tales of those who have. This is the Everest of bartending books.”-Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book “Toby Maloney is one of the OGs of the modern renaissance in bartending and drink mixing. Maloney is as crusty as he is creative, and it’s enormously useful to finally have his approach to the craft on record, particularly in a form as entertaining as The Bartender’s Manifesto.”-David Wondrich, author of Imbibe and editor in chief of the Oxford Companion to Spirits & Cocktails “If anyone is equipped to write a bartender’s manifesto, it’s Toby Maloney, who has worked at or launched some of the best cocktail bars of the century. There’s no nitty-gritty he doesn’t get down to here. He and co-author Janzen discuss everything from bartending philosophies to a cocktail’s narrative arc; season the text with folksy maxims and tall tales; and tie in figures from Olmsted to Thompson. Topping it all may be the most specific drink-building instructions to grace any cocktail manual to date. If cocktails are art, as Maloney asserts, here’s y...

-Titulo Original : Make It Ahead A Barefoot Contessa Cookbook-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good-or even better!-when they’re made in advance. In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rose Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year-Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life. With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa. Review Featured Recipes from Make It Ahead Download the recipe for French Green Bean Salad with Warm Goat Cheese Download the recipe for Roast Chicken with Bread & Arugula Salad Download the recipe for Chocolate Cake with Mocha Frosting About the Author Ina Garten is the host of the Emmy Award-winning Barefoot Contessa television show on Food Network and a New York Times bestselling author. She lives in East Hampton, New York, with her husband, Jeffrey. This is her ninth book...

-Titulo Original : Barefoot Contessa Foolproof Recipes You Can Trust A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER * The Food Network star and beloved home cook shares her secrets for pulling off deeply satisfying meals that have the “wow!” factor we all crave Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Puree are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies. For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way. With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again. Review Featured Recipe from Ina Garten: Sticky Toffee Date Cake with Bourbon Glaze Makes 1 cake For the cake ¾ pound dates, pitted and chopped 1 teaspoon baking soda ¼ pound (1 stick) unsalted butter, at room temperature ¹?³ cup granulated sugar 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1¼ cups all-purpose flour 1 teaspoon kosher salt 1½ tablespoons baking powder For the sauce 12 tablespoons (1½ sticks) unsalted butter 1 cup light brown sugar, lightly packed ½ cup heavy cream ¼ teaspoon kosher salt 2 tablespoons good bourbon, such as Makers Mark 2 teaspoons pure vanilla extract Sweetened whipped cream, for serving Directions Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan. Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside. Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl. (The mixture may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but dont worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely. Serve at room temperature with sweetened whipped cream. From Booklist How many magazine, newspaper, and book recipes have resulted in major dining disasters, or at least less-than-optimum visual and tasty delights? Not content to rely on titles alone, nationa...

-Titulo Original : The Vegan Chinese Kitchen Recipes And Modern Stories From A Thousand-year-old Tradition A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: 100 fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok. When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients. About the Author Hannah Che is a cook, writer, and photographer based in Portland, Oregon. Born and raised in Detroit, Michigan, she lived in China for several years with her family, and most recently, spent a year traveling throughout China and Taiwan training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog The Plant-Based Wok. Excerpt. © Reprinted by permission. All rights reserved. Introduction “Ai-yA, I didn’t think my daughter would become one of those hippie types,” I overheard my mother say to a friend over the phone. I had decided to go vegan my junior year of college, and determined to learn to cook for myself, I looked up meal plans and recipes on Pinterest, followed popular bloggers, bought cookbooks, and stocked my pantry with lentils and chickpea pasta. I packed overnight oats to school and invited friends over to my tiny Houston apartment to make vegan pizza and grain bowls on weekends. I even started a recipe blog, posting photos on of the meals I made. But it was different back at home, sitting at our scratched walnut table as my mom busied about the kitchen, preparing food for the holidays. My parents cooked mostly Chinese meals-a spread of shared dishes to go with rice-and they couldn’t understand why I would forgo a special dish of expensive seafood, or a stir-fry that had ground meat or a few pork slivers. “Just pick around and eat the vegetables, at least you still get the flavor from the meat,” my mom offered. Over the winter break, I was determined to convert my family to a plant-based diet. I talked about the horrors of factory farming and the environmental footprint of meat and dairy. I pulled out my arsenal of recipes: Thai curries, walnut-meat tacos, creamy cashew pastas, and quinoa burgers. My siblings liked them well enough, but my dad gingerly bit into one patty and refused to eat the rest. “I’m cooking duck for dinner,” he announced. For Lunar New Year, our family gathered to make pork dumplings, as we did every holiday. It was my favorite tradition, and I usually helped make the filling, but this time, my dad looked up as he kneaded dough and saw me watching from the side. “Rongrong, you aren’t participating?” he asked. It hadn’t occurred to me until then that my decision to go vegan wasn’t just about food or even a personal choice. My parents were immigrants; food was the way they taught us about our roots; certain dishes were central not just to my family’s memories, but also connected us to a lifetime of people and occasions and places and times that went before and beyond me. I wondered if my commitment to eat more sustainably meant I was turning away from my culture. Talking to my peers, I realized I wasn’t alone in these fears. It’s impossible ...

-Titulo Original : Skinnytaste Fast And Slow Knockout Quick-fix And Slow Cooker Recipes A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: 80 Under 30 Minute Dishes and 60 Slow Cooker Recipes The easiest, tastiest, most convenient healthy recipes-ever! With Skinnytaste Fast and Slow, you can get a nutritious, flavor-packed, figure-friendly meal-complete with a flourless chocolate brownie made in a slow cooker-on the table any night of the week.Gina Homolka, founder of the widely adored blog Skinnytaste, shares 140 dishes that come together in a snap-whether in a slow cooker or in the oven or on the stovetop. Favorites include: Slow Cooker Chicken and Dumpling Soup Korean-Style Beef Tacos Spicy Harissa Lamb Ragu Peach-Strawberry Crumble Under 30 Minutes Zucchini Noodles with Shrimp and Feta Pizza-Stuffed Chicken Roll-Ups Grilled Cheese with Havarti, Brussels Sprouts, and Apple Cauliflower “Fried” Rice Each recipe includes nutritional information, which can help you take steps toward weight and health goals, and many dishes are vegetarian, gluten-free, and freezer-friendly-all called out with helpful icons. Gina’s practical advice for eating well and 120 color photos round out this indispensable cookbook. (Please note that nutritional information is provided with every recipe, but the most up-to-date Weight Watchers points can be found at skinnytaste online.) About the Author Gina Homolka is the author of the New York Times bestselling The Skinnytaste Cookbook and the founder of Skinnytaste, the award-winning blog that’s been featured on Fitness and Better Homes and Gardens, among other media outlets. 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 heatherkjones online, a weight-loss site about healing and hope instead of diets and deprivation. Excerpt. © Reprinted by permission. All rights reserved. Introduction I cook because I love to eat. I’m not talking about just good-for-you foods like salads and quinoa-although, yes, those are great. The foods I crave range from classic comfort dishes to global cuisine, and everything in between. At the same time, I try to eat a light and balanced diet, and these two things don’t necessarily go together. That’s what led me to start experimenting in my own kitchen eight years ago. I wanted to find ways to eat the foods I craved, but without throwing off all of my hard work to lose weight and keep it off. Plus, as a mom, I had to find a way to please not only my palate, but my picky family’s preferences as well, because cooking separate meals is just not an option for me. The results of those experiments ultimately became my blog Skinnytaste , and later inspired my first cookbook, The Skinnytaste Cookbook. My mission with my first cookbook was to help people create low-calorie food without sacrificing flavor. I also wanted to help take away some of the fear and intimidation that people-especially beginners-feel about cooking. I was thrilled that the book was received so well-thanks to loyal Skinnytaste fans and so many others, it was a bestseller. What a dream come true! But, as I talked with people about the book, I kept fielding similar questions: “Are the recipes easy?” and “Are the recipes fast? I don’t have time to cook.” At the same time, I was receiving emails and requests for more superquick weeknight ideas, as well as recipes for the slow cooker. With all of this feedback, I knew exactly what my next book should be about. Skinnytaste Fast and Slow is filled with two types of recipes: quick and easy dishes that are ready in 30 minutes or less, and those that are made in a slow cooker. With this book, no matter how busy you are, you can enjoy a delicious home-cooked meal. Tasty, light, and time-saving! I want everything in these pages to help simplify your life, because I totally get it-I understand the stress of having to come up with healthy meals the whole family will enjoy on a limited time schedule. Talk about pressure! TAKE A TASTE In this...

-Titulo Original : Fifty Shades Of Chicken A Parody In A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something-what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts-“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)-Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner. Review Featured Recipe: Dripping Thighs The way his apron hangs from his hips already has me all wobbly. But as he coats my thighs with sticky liquid I can hardly contain myself. Is it the wine, or is my aroma starting to drive him crazy too? He heats me up fast, it won’t take much too? He heats me up fast, it won’t take much to finish me off now. His lips quirk up to a smile. My own juices are mixing with the coating and running all over the place. I get the strangest, sweetest, hedonistic feeling up and down. It’s epicureanism run wild! He spreads my thighs out on a plate. Sticky hands and at least five wet napkins. What will the housekeeper think? Who cares? Ingredients 1 pound boneless, skinless chicken thighs, patted dry with paper towels 2 garlic cloves, finely chopped 1 teaspoon plus pinch coarse kosher salt ½ teaspoon freshly ground black pepper 1 sweet onion, thinly sliced 1 cup white wine 1 bay leaf 1 cinnamon stick 2 tablespoons unsalted butter 1 tablespoon honey Directions Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together. In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in the honey and butter. Spoon the mixture over the chicken and toss well. Spread thighs, onion mixture, and any juices onto a baking sheet. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes. Review “Will undoubtedly become one of Americas most cherished cookbooks of all time.”-Eater “Like any good parody, this manages to make fun of both the flabby porn of Fifty Shades and the gushing language of ‘food porn.’”-Bon Appetit “This genius little tidbit that combines the sexual and the culinary,”-Glamour “All signs indicate that Fifty Shades of Chicken, a new cookbook parodying erotic novel Fifty Shades of Grey, is the real deal. We cant get over the hilarity of the description on the books web site.”-HuffPost The book that spawned ‘mommy porn’ has now given a new meaning to playing w...

-Titulo Original : Surf Shack Laid-back Living By The Water-Fabricante : Clarkson Potter-Descripcion Original: Cabin porn goes coastal in Nina Freudenberger’s Surf Shack [Vanity Fair], and here are bungalows, trailers, cabins, and beach homes where surfers retreat after a day on the waves. Peek inside the homes of longtime enthusiasts and dedicated newcomers that reflect not just a sport or passion, but also a way of life. Blake and Heather Mycoskie of TOMS, hotelier Sean MacPherson, Gypset author Julia Chaplin, and others have set up their spaces to embrace a casual ease and be the break between the waves. With vibrant photographs of design details and bright beaches-from Malibu to the Rockaways, from Japan to Australia-this book captures the soulful milieu of a lifestyle we all aspire to. A colorful tour of some of the most unique surfer abodes around the world, from Melbourne to New York City. -Architectural Digest Review A colorful tour of some of the most unique surfer abodes around the world. -Architectural Digest A good look at not only a number of these vastly different abodes but also a quick glimpse into the particular and even peculiar lives that are lived there. -Gerry Lopez, renowned surfer, innovator, and author of Surf is Where You Find It Cabin porn goes coastal in Nina Freudenbergers Surf Shack” -Vanity Fair One of the prettiest design and decor books Ive viewed in some time. Theres a uniqueness and authentic unstyled beauty to Surf Shack that I could really relate to and the photography is beautiful. -Victoria Smith, SF Girl by Bay Some of the coolest shacks on the planet. -Surf Collective NYC It is [the surfing] lifestyle-and the home decor choices driven by it-that inspired interior designer Nina Freudenbergers new book. -Vogue This book perfectly shows the wildly varying sanctuaries of damp, sandy tribesmen, and where they return for brief comfort. -Fletcher Chouinard, shaper/designer Even if you don’t own a surfboard, there’s so much to learn from this gorgeous book about living a creative, authentic life. -Emily Henderson, author of the New York Times best seller Styled These laid-back coastal bedrooms illustrate how to bring effortlessly cool style into any sleeping space. -Oprah This book highlights many of the aspects that make surfing such a compelling pursuit-with captivating photographs of homes that reflect the owners authentic love of wave riding and a deep respect for nature. -Paul Speaker, CEO, The World Surf League For me, the home is never about decoration, its about personal expression and creating a foundation for an active life, which is exactly what Nina has captured here. This book gives me a ton of ideas! -Maxwell Ryan, author of Apartment Therapy Complete and Happy Home Surf Shack pulled at my heartstrings. While Im not a surfer, I grew up on the coast and in the water. The homes in this book speak to that love and not only inspire you to reimagine your decor, but how to live. Youll want to return to this book time and again. -Rebecca Atwood, author of Living with Pattern A stunning new book. -MyDomaine This book perfectly captures the dreamy living of California surf culture and casual beach-chic interiors. -Helene Henderson, chef-owner and author of Malibu Farm Cookbook About the Author Interior designer and founder of Haus Interior, Nina Freudenberger is the author of the bestselling design book Surf Shack: Laid-Back Living by the Water, which was featured in Architectural Digest, Vanity Fair, O: The Oprah Magazine, Vogue, and Martha Stewart Living. She lives with her husband and two young boys in Los Angeles, California...

-Titulo Original : Dinner In An Instant 75 Modern Recipes For Your Pressure Cooker, Multicooker, And Instant Pot® A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: 75 all-new recipes for Melissa Clark’s signature flavor-forward dishes that can be made in any pressure cooker, multicooker, or Instant Pot®. “Recipes that are as reliable as they are appealing.”-The Boston Globe Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. It focuses on what you should make in the pressure cooker (rather than what you can make) because it does it better-faster, more easily, and more flavorfully. These delicious weeknight-friendly and company-worthy recipes include: * Leek & Artichoke Frittata * Coconut Curry Chicken * Duck Confit * Osso Buco * Saffron Risotto * French Onion Soup * Classic Vanilla Bean Cheesecake Here, too, are instructions for making the same dish on both the pressure and slow cooker settings when possible, allowing home cooks flexibility, as well as indications for paleo, gluten-free, vegetarian, and vegan recipes. Dinner in an Instant is a new classic and Melissa Clark’s most practical book yet. Review There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clarks blend of approachable adventurousness-and her flat-out skill in the kitchen.”-Epicurious [Clark] ensure(s) you dont have to sacrifice flavor for lack of effort.”-Tasting Table A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner.”-T. Susan Chang, NPR A selection of delicious and reliable recipes for anyone whos completely addicted to their Instant Pot.”-BuzzFeed New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes - harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad - that still manage to excite.)”-The Boston Globe The recipes in Clarks book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only.”-Publishers Weekly Melissa Clark’s recently released Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances.”-HuffPost If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction- clearer than the guide that came with my machine.”-Lauren Iannotti, editor in chief, Rachael Ray Every Day A much-needed book.”-PureWow About the Author MELISSA CLARK is a staff writer for the New York Times where she writes the popular column A Good Appetite, and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia. Excerpt. © Reprinted by permission. All rights reserved. TANGERINE CARROTS WITH RICOTTA, CHIVES WALNUTS TIME: 30 MINUTES YIELD: 4 SERVINGS GF * VEG Sweet carrots get even sweeter when caramelized in butter, then cooked until silky soft in the pressure cooker. The better your ricotta, the better this very simple dish will turn out-for the most deluxe dish, consider making your own (see page 21). Or skip the ricotta and top the carrots with crumbled feta, goat cheese, or even cubed fresh mozzarella. Anythin...

-Titulo Original : Barefoot Contessa At Home Everyday Recipes Youll Make Over And Over Again A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable. For Ina, it’s friends and family-gathered around the dinner table or cooking with her in the kitchen-that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners-from her own version of loin of pork stuffed with sauteed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing. Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’ t involve making complicated food!). Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home. From Publishers Weekly Gartens fifth cookbook (after Barefoot in Paris) follows her surefire formula: uncomplicated but elegant recipes for the home cook whose priority is spending time with friends and family, not in the kitchen. From breakfast to dessert, the Food Network star organizes this volume by meal, with an easy-to-navigate recipe list at the top of each section. Many entries provide a creative alternative to the basics: the Summer Borscht-which calls for fresh beets, cucumber and chicken stock-will make a cool, flavorful substitute for the predictable bowl of gazpacho, and the mayonnaise-based Jon Snows Fish Salad-freshly roasted white fish filets (e.g., halibut) distinguished by the addition of diced fennel-will supersede tuna salad. But some of Gartens feel-good foods barely warrant inclusion-her recipe for Sunday Morning Oatmeal barely elevates the instructions on the Quaker canister. If not always inventive, these recipes (e.g., Cornish Hens with Cornbread Stuffing) should be reliable for seasoned but time-pressed or ambitious but inexperienced cooks. Striking a warm, personal tone, Garten also includes advice on designing a kitchen, making a grocery list, planning a menu and where to shop and dine in the Hamptons. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. About the Author Ina Garten is the author of four previous cookbooks, which have sold more than three million copies: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, Barefoot Contessa Family Style, and Barefoot in Paris. Ina is also the star of the Food Network Show Barefoot Contessa, and her new line of cake mixes, marinades, and condiments can now be found at specialty food stores across America. She lives in East Hampton, New York, and New York City with her husband, Jeffrey. Visit Ina at barefootcontessa . Excerpt. © Reprinted by pe...

-Titulo Original : Everyday Grand Soulful Recipes For Celebrating Lifes Big And Small Moments A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: “Jocelyn’s infectious joy and love for food and family leap from the pages to your table. Your family will be begging for seconds in no time.”-JENNIFER GARNER A joyous cookbook full of gratitude, positivity, and 80 Southern-inspired comfort food recipes from the culinary sweetheart and blogger behind Grandbaby Cakes. Jocelyn Delk Adams believes every day deserves to be celebrated, from seemingly mundane weekdays to exuberant weekends and holidays. Her approachable take on comfort food features Southern-steeped recipes that are jazzed-up, remixed classics, all sprinkled with the vibrant, colorful personality she’s best known for. Each flavor-packed recipe suggests a reason to celebrate, a reminder that events big and small can have a moment of culinary gratitude. Try the Georgia Peach Salad with Candied Pecans and Cornbread Croutons on that perfect summer day or the Mojito-Marinated Skirt Steak with Chimichurri for a backyard date night (BYO blanket and bubbly). Or enjoy a Southern Sunday supper of spicy Hot Sauce Chipotle-Fried Chicken and whip up the Turkey and Mustard Greens Enchiladas to deliver to your bestie “just because.” Don’t forget gooey Salted Caramel Chocolate Chip Cookies for a really good hair day (because yes, you deserve to celebrate this!). Everyday Grand shows readers how to cultivate their inner joy through affirmations, thankfulness, and most important, ridiculously good food. Review “Jocelyn’s infectious joy and love for food and family leap from the pages to your table. Your family will be begging for seconds in no time.”-Jennifer Garner, actor “To say Jocelyn is one of my favorite food voices is an understatement. Her recipes are beyond delicious and gorgeous, and I’ve never made a dish of hers that I didn’t love and devour. Hands down one of my favorite cookbooks in recent memory!”-Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks “There isn’t a cookbook I am more excited about than Everyday Grand! The recipes are colorful, full of so much incredible flavor, and simple to make for the everyday home cook. I am so excited to continue to cook through it!”-Tieghan Gerard, founder of Half Baked Harvest “Everyday Grand is like having a slice of sunshine on your bookshelf. It radiates joy, love, and the promise of good times for friends and family.”-Al Roker, feature and weather anchor on Today, cohost on 3rd Hour Today “Jocelyn can make anything taste grand. From her delectable desserts to her savory Southern dishes, I can’t wait to cook through all these amazing recipes with my own family.”-Tiffani Thiessen, actor, producer, and author “Jocelyn incorporates family into every meal, offering a fresh take on all the favorites you grew up with, including new, delicious additions!”-Katherine Schwarzenegger Pratt, New York Times bestselling author “Everyday Grand is worth your time in so many ways. This is a tasty invitation to thrive and dine with generations of Jocelyn’s family.”-Sunny Anderson, Food Network host, New York Times bestselling author of Sunny’s Kitchen: Easy Food for Real Life “This cookbook highlights Jocelyn’s positivity, reminding us to celebrate moments both big and small. I can’t wait to make so many recipes, starting with Auntie’s Southern Baked Chicken!”-Gina Homolka, author of The SkinnyTaste Cookbook “Filled with delicious, approachable recipes, this book exudes a sense of joy and celebration and includes Southern favorites you’ll be making over and over.”-John Kanell, founder of Preppykitchen “Adams isn’t just an amazing home cook, she’s a spark of joy and light that everyone is drawn to. I love how much her personality comes through in every page.”-Deb Perelman, author of Smitten Kitchen Keepers About the Author Jocelyn Delk Adams is the founder, author, and national television personality behind the blog Grandbaby Cakes, which serves millions of readers per year. Grandbaby Cakes gives her familys--particularly her gran...

-Titulo Original : The Dungeons & Dragons Tarot Deck A 78-card Deck And Guidebook-Fabricante : Clarkson Potter-Descripcion Original: Featuring all-new illustrations and a short guide to tarot, this 78-card deck aligns iconic Dungeons & Dragons characters and creatures with the Major and Minor Arcana of tarot. This officially licensed tarot deck pays homage to the lore of Dungeons & Dragons by pairing characters and encounters with the Major and Minor Arcana of tarot. The characters of the Major Arcana align to the Rider-Waite Tarot while the suits of the Minor Arcana are mapped to abilities within the game of D&D. Beautifully illustrated with exclusive art, the deck also includes a booklet that introduces players to tarot, explains the meanings of the cards, and includes prompts to add dynamic twists to your D&D experience, making this the ultimate collectible for dungeon masters, players, and fans of RPGs. NOTE: The Dungeons & Dragons Tarot Deck is not a gameplay accessory About the Author Dungeons & Dragons launched the great tradition of roleplaying games in 1974 with an unprecedented mix of adventure and strategy, dice-rolling, and storytelling. Wizards of the Coast continues to honor that tradition, bringing to market a diverse range of D&D game and entertainment experiences and influencing numerous writers, directors, and game designers by tapping into an innate human need to gather with friends and tell an exciting story together. Adam Lee is a world builder, writer, explorer, and game designer. Formerly at Wizards of the Coast, he now creates stories and worlds for Mysterious Alchemy, an IP development company that he co-founded. Fred Gissubel is a professional illustrator and designer from Pennsylvania...

-Titulo Original : Go-to Dinners A Barefoot Contessa Cookbook-Fabricante : Clarkson Potter-Descripcion Original: America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again! Even Ina Garten, Americas most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze. In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night. And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about. For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table. About the Author Ina Garten is a New York Times bestselling author, the host of Be My Guest on Discovery, and host of Barefoot Contessa on Food Network, for which she has won five 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. Introduction “I love you, come for dinner!” Isn’t that the invitation we all want to hear? It promises an evening of good food, warm conversations, and the chance to share our lives with family and close friends. But to me, “come for dinner” is more than just an invitation to a meal; it’s a celebration of community. Dinner nourishes our bodies, but it’s the connection with people we love that nourishes our souls, and that’s what I actually crave the most. If the pandemic has taught me anything, it’s how satisfying it is to be in the actual-rather than Zoom!-company of people we love. I need that closeness and connection more than anything else in my life; it gives me a reason to live. So when I say “Come for dinner!” it’s really my way of saying “I love you, you matter to me.” And of course you can expect a delicious meal, too! It wasn’t always that way for me. As a child, I dreaded dinnertime. My mother prepared food without enthusiasm (or much flavor) and my father was a stern taskmaster whose idea of dinner conversation was peppering me with questions about my school work until my stomach was tied in knots. As soon as it was over, I would rush back to the safety of my bedroom. But that all changed when I married Jeffrey! All of a sudden, I had the freedom to create whatever kind of home I wanted and I knew one key to making that home a happy one was to have lots of good friends. So I threw a lot of dinner parties. I bou...

-Titulo Original : The Woks Of Life Recipes To Know And Love From A Chinese American Family A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes. “For years, Bill, Judy, Sarah, and Kaitlin have been my go-to source for recipes and techniques that have roots firmly planted in Chinese tradition but with a uniquely American experience and voice. This is a very special book.”-J. Kenji Lopez-Alt, author of The Food Lab and The Wok This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered-put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life. In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy. Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too. Review “For years, Bill, Judy, Sarah, and Kaitlin have been my go-to source for recipes and techniques that have roots firmly planted in Chinese tradition but with a uniquely American experience and voice. Their intergenerational approach makes The Woks of Life unique in its ability to inspire and educate, with an eye toward practicality and usefulness. This is a very special book.”-J. Kenji Lopez-Alt, author of The Food Lab and The Wok “The Woks of Life blog has been one of my absolute favorites for years-I am so excited to have the book in my kitchen! These recipes are not only delicious, but they make me excited to try new dishes and bring my family together to experience new flavors. The Leung family goes above and beyond in this book to help home cooks by explaining everything from cooking tools to pantry staples, and even providing QR codes to reference certain techniques you may not be familiar with. I cannot wait to cook through this book with my family!”-Alex Snodgrass, New York Times bestselling author of The Defined Dish and The Comfortable Kitchen “For years I was a fan, cooking many of the Leung family favorites for my loved ones. Then I became a friend when the whole gang generously agreed to come on one of my shows. We cooked all day and shared a meal I will never forget. This book allows everyone to get in the kitchen and effortlessly start cooking well-researched and delicious recipes while enjoying the personalities and tastes of Judy, Bill, Sarah, and Kaitlin. The Woks of Life cookbook is a must for any food lover.”-Andrew Zimmern “Like so many of my friends that cook, The Woks of Life is one of the first places I go when I need a recipe that I know will be as knowledgeable as it is usable. Having a whole printed book of recipes to cook through at last is such a gift-I cannot find a single recipe in this book that doesn’t entice me to cancel all of my plans and spend my evening cooking instead.”-Deb Perelman, author of Smitten Kitchen Keepers “The Leung family, creators of The Woks of Life blog, have been my go-to source when I want to make everything from fried rice and scallion pancakes to spicy chili wontons and sesame-slicked Shanghai noodles. With clear instructions and step-by-step photos, anyone, anywhere, can make authentic and delicious Chinese food at home. I’m thrilled to have all their best recipes in one beautiful book!”-David Lebovitz, author of My P...

-Titulo Original : Justice Of The Pies Sweet And Savory Pies, Quiches, And Tarts Plus Inspirational Stories From Exceptional People A Baking Book-Fabricante : Clarkson Potter-Descripcion Original: Pies (and tarts, quiches, and more) with a purpose from celebrated Chicago baker and star of Netflix’s Bake Squad, Maya-Camille Broussard “No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. This new classic has me racing to my cupboards to bake something up.”-Christina Tosi, chef and founder of Milk Bar In Justice of the Pies, Maya-Camille Broussard shares more than 85 recipes for sweet and savory pies and other mouthwatering creations that put her social mission-based bakery on the map, including her famous Salted Caramel Peach Pie and Brandied Banana Butterscotch Pie, as well as hearty renditions like the Fig Pig Quiche and Roasted Brussels Sprouts Cherry Tart. Maya-Camille also tells the stories of heroes outside the kitchen: luminaries who strive for social justice and equity, and shares recipes they’ve inspired. Maya-Camille’s bakery was launched in honor of her father, who was a criminal defense attorney and had a deep love of baking pie. Through her bakery she proves that good work and delicious decadence can go hand in hand. Review “Baking is an act of love, a way of connecting with the people around us. No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. An inspiration herself, Maya-Camille introduces us to some powerfully giving people in this book, filling my tank with inspiration and hope. From her famous whoopie pies to some new favorites (hello, Lemon Espresso Pie), this new classic has me racing to my cupboards to bake something up.”-Christina Tosi, chef and founder of Milk Bar “Chef Maya-Camille has definitely struck a nostalgic chord in this masterclass on all things pie. From sweet to savory to whoopie, Justice of the Pies should be required reading in home kitchens and culinary schools across America, and sets a new benchmark for preparing this endearing crowd pleaser.”-Kwame Onwuachi, chef, author, and actor “Food has a way of transporting us, and social justice and causes have a way of edifying us. Justice of Pies does both! The unexpected surprise of flavors and textures in Maya-Camille’s recipes will transport you to charts unknown, and each vignette sheds light on people and causes that uplift us morally and intellectually.”-Carla Hall, bestselling author of Carla Halls Soul Food and judge on Food Networks Halloween Baking Championship “Maya-Camille Broussard’s brilliant collection of pie recipes were created with so much heart. Here you’ll find pie essentials for every occasion. This is heaven on my palate. Another slice, please!”-Alexander Smalls, James Beard Award-winning chef, author, and restaurateur About the Author Maya-Camille Broussard is the chef-owner of the satellite bakery Justice of the Pies in Chicago and the star of the Netflix show Bake Squad; she has been featured in Esquire, the Chicago Tribune, Thrillist, and on Today. Maya-Camille, who is a member of the Deaf and Hard of Hearing community, strives to impact the world in a meaningful and positive way-whether it’s through community-based activism or through a perfect Strawberry-Basil Key Lime Pie. Excerpt. © Reprinted by permission. All rights reserved. Introduction When people say “pie,” they often tend to draw out the vowels. It’s like speaking a word and drooling at the same time. Piiiiiiiiiiieeeee. I’ve never heard anyone say “cookie” this way. Pies are nostalgic and timeless. Pies feel more grown-up than, say, a cupcake. But pies are also something many of us grew up with. I most definitely grew up with pies. My father, Stephen Broussard, was a self-proclaimed “Pie Master.” Early Saturday mornings, he’d tie on his apron that read “Skinny People Make Bad Cooks,” throw on his toque (yes, he actually wore the iconic chef’s hat while cooking at home), blast his favorite jazz albums on the stereo, and bake a quiche. He felt that making quiches made him ...

-Titulo Original : The Mediterranean Dish 120 Bold And Healthy Recipes Youll Make On Repeat A Mediterranean Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * The highly anticipated debut cookbook from the creator of The Mediterranean Dish website, with more than 120 recipes for bright and flavorful Mediterranean diet-inspired meals. “I want to cook everything in this book! It’s not just beautiful-the recipes are fresh and exciting.”-Gina Homolka, New York Times bestselling author of the Skinnytaste cookbooks What began as one of the first online Mediterranean food blogs has blossomed into the leading site for modern Mediterranean cooking and lifestyle with millions of readers-and now it is the inspiration for the long-awaited first cookbook from Suzy Karadsheh. In her cookbook, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean into American home kitchens, using easy-to-find ingredients and easy-to-follow, tested-to-perfection recipes to make your meals more vibrant, delicious, and yes-even a little healthier, too! Born and raised by the sea in Port Said, Egypt, Suzy lived in Michigan and Des Moines with her family before moving to Atlanta, where she now lives. Her modern cooking reflects the rich and complex traditions of the Mediterranean and Middle East, from Greece and southern Spain to Jordan and Tunisia, as well as inspiration from her new Southern roots. Practical and weeknight-easy recipes include: Spanakopita Egg Muffins, Chicken Shawarma Bowls, Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano, Roasted Asparagus Salad with Cherry Tomatoes and Basil, Middle Eastern Rice Pilaf with Toasted Vermicelli and Pine Nuts, Orange-Cardamom Olive Oil Cake, and of course Homemade Pita Bread to serve with just about everything. Suzy’s winning combination of approachable instructions, reliable recipes, stunning photography, charming authentic stories, and simple assemblies is sure to thrill anyone hungry to eat healthier food that bursts with flavor and spice. Review “Suzy Karadsheh packs her debut cookbook with dishes we all want to be eating right now: vibrant, bold, and unfussy recipes you can make any night of the week. Recipes like the Meanest Loaded Hummus Dip, Melty Sweet Potato Rounds with Honeyed Tahini, and Date Night Crab Spaghetti have already got me hooked. If youre a lover of herbs, tangy citrus, and spices, you’ll no doubt be a fan of this book.”-Andy Baraghani, chef and author of The Cook You Want to Be “Suzy Karadsheh’s style of cooking reminds me much of my own. She grew up in Egypt in her mother’s kitchen, and for her, the smells and flavors of Egyptian-Mediterranean cooking are memories steeped in her childhood. I visited Egypt for the first time with my daughter, and Suzy’s recipes bring me rightback. I am looking forward to cooking more from this cookbookand reliving those flavors. Her recipes are straightforward and simple but carry all the complexflavors, aromas, and colors of the Mediterranean. Brava, Suzy.”-Lidia Matticchio Bastianich, bestselling author, Emmy Award-winning TV personality, and businesswoman “By sharing everything from time-honored family dishes to brilliant updates on the classics, Suzy Karadsheh shows us how versatile, delicious, and healthy Mediterranean cooking can be. These produce-forward, super-fresh, healthy recipes will become staples in your kitchen!”-Adeena Sussman, author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen “‘Eat with the seasons. Use mostly whole foods. And, above all else, share!’ enjoins food blogger Karadsheh in her vibrant debut, a generous trove of go-to recipes steeped in the Mediterranean’s diverse culinary traditions . . . This is as full of flavor as it is hospitality.”-Publishers Weekly About the Author Suzy Karadsheh is the founder of The Mediterranean Dish, the leading site for modern Mediterranean cooking and lifestyle. She has been featured on the Today show, Access, Barron’s, HuffPost, Good Housekeeping, Well Good, Food Network’s Delish, Shape, Pure Wow, The Kitchn, and more. She was born an...

-Titulo Original : Sundays With Sophie Flay Family Recipes For Any Day Of The Week A Bobby Flay Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Pull up a chair with Bobby Flay and his all-time favorite person to cook for, his daughter, Sophie, as they share favorite recipes from their family kitchen. Few things make Bobby Flay happier than cooking for his daughter, Sophie. A news reporter in Los Angeles and co-host of The Flay List on the Food Network, Sophie grew up around Bobby’s restaurants and shares his passion for all things delicious. In Sundays with Sophie, the Flays invite you to pull up a chair at their family table to learn Bobby’s secrets for delivering delicious, unbeatable meals for any night of the week. Bobby encourages you to cook with the spirit that Sunday brings: meals that include gathering around the table and sharing beautiful, easy-to-create dishes with family and friends, whether its a weeknight or the end of a tough week. These are the heartfelt dishes Bobby cooks for the people he loves, whether its Sophie’s favorite deli-style chicken salad that Bobby always keeps stocked in the fridge for her, or an elegant and simple mafaldine with saffron, tomato, and shrimp that Sophie affectionately calls “the shrimp pasta.” And of course, there are plenty of twists on Bobby classics: grilled sweet potatoes drizzled in an herby citrus vinaigrette, cornbread with a Thai chili sauce butter, and crunch burgers with BBQ-style mushrooms. You’ll also learn essential “desert island” techniques that any novice cook should know by heart, like how to “Piccata Anything” with a simple pan sauce of butter, lemon, white wine, and capers (Sophie’s childhood favorite). With Bobby as your teacher and Sophie as spirited sous-chef, you’ll feel like you’re cooking right alongside the dynamic duo, all while you build a repertoire of classic, adaptable recipes that will make you a better cook. About the Author Bobby Flay is one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, the author of seventeen cookbooks, and has starred in many Food Network programs, which earned him five Daytime Emmy Awards. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame. Bobby divides his time between New York and Los Angeles, where he lives with his two Maine Coon cats, Nacho and Stella. Sophie Flay is a community journalist for ABC7 news in Los Angeles. Flay has previously appeared alongside her father on his popular Food Network shows, including Beat Bobby Flay, Brunch at Bobby’s, and The Flay List. Emily Timberlake is a writer based out of Oakland, California. She is the coauthor of the New York Times bestseller Foodheim with Eric Wareheim and has contributed to the Los Angeles Times, San Francisco Chronicle, Taste, Punch, and more. As a former senior editor at Ten Speed Press, she edited more than sixty books on food and wine, including twelve James Beard and IACP Cookbook Award winners. Excerpt. © Reprinted by permission. All rights reserved. Introduction Sitting down to eat a meal on any Sunday is really satisfying to me, even before we start to eat. Whether it’s breakfast, brunch, or dinner, I have a pretty relaxed attitude because Sunday is usually a day of rest, at least on some level. I probably don’t have any appointments, Zoom meetings, or business calls scheduled. The only thing on my calendar is a date with my stove to cook some comforting dishes that will wind up at the center of my table. Even more important than the food are the people who will join me. Cooking is my calling card. It’s the way I show my love and appreciation for the important people in my life. My daughter, Sophie, is without a doubt at the head of my table. She’s my only child, and I like to joke that her presence is mandatory, whether she likes it or not! The title of this book might seem a little narrow at first blush. Don’t take it literally. It’s not just for one day of the week and it’s not just things I cook for Sophie. Sophie’s name graces the cover of this book...

-Titulo Original : The Lost Kitchen Recipes And A Good Life Found In Freedom, Maine A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing-and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover. Review “This Freedom, Maine, restaurant, located in a restored 1800s mill, is a hot ticket these days, and has the reservation wait list to prove it. French, whose beautiful story needs to be heard, truly delivers with a book full of fantastic seasonal recipes like Maine halibut Niçoise.” -Tasting Table, Best New Cookbooks for Spring 2017 “This charming, tremendously personal book speaks so beautifully of the remote and glorious land it comes from, and is packed with wonderful perfectly imperfect tales of life, cooking, and the love of place. Erin French’s passion is contagious and her simple but nuanced and detailed ingredient-focused cooking captivating. Think Wood-Smoked Leg of Lamb with Garlic Scape & Mint Pesto, Fried Green Tomatoes with Buttermilk & Chives, and Sweet Parsnip Cake with Hazelnuts & Mascarpone-oh, my!” -Suzanne Goin “Long before I got to the very tempting recipes in The Lost Kitchen, I was hooked by Erin French’s charming storytelling. Home cooks will enjoy the warm tone in which Erin has written her recipes. They are a breeze to follow, call for only a handful of mostly easy-to-find ingredients, and reveal the good life of the four seasons in Maine.” -Nancy Silverton “One of the most magical experiences of my life was eating at Erin French’s Lost Kitchen, a magnificent restaurant-in-a-mill in Freedom, Maine. The food was deeply personal, local, and delicious. I am filled with joy at the prospect of re-creating some of the dishes at home from the recipes in this gorgeous cookbook.” -Dana Cowin At first I thought this was simply a gorgeous restaurant book full of the food I love to eat, but now I think Erin French has done something more magical than that; hers is that luscious, dim restaurant you go to in your dreams, the one that feeds you in every sense of the word. Her food isn’t just beautiful-although it is-it also contains emotions, moods, and a lot of love for her Maine roots. -Amy Thielen “Part of the allure in perusing The Lost Kitchen, I admit, is that I won’t be scoring a reservation to Erin French’s boutique restaurant anytime soon. So re-creating her food is as close as I’ll get to understanding why the Lost Kitchen has become such a dining destination. Bordering on precious, some might say, but the cookbook is both aspirational and attainable. And it could be the only one I read this year that offered directions for concocting a milk-and-honey body scrub.“ -The Washington Post, The Best Cookbooks of 2017 The Best Cookbooks for Holiday Gifts 2017-Remodelista About the Author Erin French turned a string of early catering gigs into a secret suppers series in her apartment. She took her dinners on the road, organizing traveling fork-to-field dinners from a tricked-out 1965 Airstream trailer, before returning to her tiny hometown, Freedom, Maine, to build her dream restaurant, The Lost Kitchen, in a restored 1834 gristmill. Each spring, the day the phone line opens to accept reservations, the restaurant books up for the entire year. This is her first book. Excerpt. © Reprinted by permission. All rights reserved. THE LOST KITCHEN, FOUND Sixteen miles west...

-Titulo Original : The Perfect Loaf The Craft And Science Of Sourdough Breads, Sweets, And More A Baking Book-Fabricante : Clarkson Potter-Descripcion Original: A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”-Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough-plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have-like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether youre new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen. Review “With The Perfect Loaf Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift. In his organized and engaging writing style, Maurizio has demystified the process and science of sourdough baking so that anyone can make, and even improve upon, their loaves.”-Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest “Maurizio Leo’s book has everything anyone would want to know about the art and science of bread baking, written beautifully and clearly for the first-time baker and the long obsessed. This book is an encyclopedic and approachable addition to the canon from an anchor of the bread baking community.”-Jennifer Latham, author of Baking Bread with Kids “Maurizio has distilled a lifetime of knowledge into a perfectly complete bible for every bread baker. This thorough guide to baking the best bread you’ve ever tasted is a must have for anyone who loves bread.”-Dan Richer, author of The Joy of Pizza “There is no book written specifically for home bakers that surpasses this one. Maurizio presents each topic, however small, with precision and clarity, and meticulously elucidates even the most complex subjects. Maurizio has written a classic, and his book will have enduring relevance.”-Jeffery Hamelman baker and author of Bread: A Baker’s Book of Techniques and Recipes “For those looking to make professional-quality bread and perfect every element of baking bread at home, The Perfect Loaf will guide you there by giving you not just recipes but also the tools to think like a baker.”-Bryan Ford, author of New World Sourdough “For the home and professional baker, Maurizio’s deep dive into the craft of sourdough is an incredible addition to our arsenal of grain greatness, an ideal marriage of science and sensibility. He reminds us of what brings us to the table and what we remember and yearn for once we step away from it. Perfect indeed.”-Chris Bianco, auth...

-Titulo Original : Whats For Dessert Simple Recipes For Dessert People A Baking Book-Fabricante : Clarkson Potter-Descripcion Original: A love letter to dessert by the New York Times bestselling author of Dessert Person “Whether you’re into flambes, souffles, or simple loaf cakes this book offers over 100 different answers to that all-important question: What’s for dessert?”-Claire Saffitz Claire Saffitz returns with 100 recipes for all dessert people-whether you’re into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won’t need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you’remaking a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they’ve come to count on from Claire. About the Author Claire Saffitz is the bestselling author of Dessert Person and host of the cookbook companion YouTube series Dessert Person. After graduating from Harvard University, she received a masters degree in culinary history from McGill in Montreal and then studied pastry in Paris at École Gregoire Ferrandi. She lives in New York City with her husband and two cats. Excerpt. © Reprinted by permission. All rights reserved. Whats for dessert? It’s a nightly refrain in our house. Without fail, as soon as dinner is done and before the plates are cleared, I turn and ask my husband, Harris, this question with a mix of eagerness and excitement. When I’m deep in recipe-testing mode, there’s a certain tongue-in-cheekiness to the question, since we might already have a cake or pastry sitting on the countertop. But on other nights, the answer is open-ended. Dessert could be a piece of cookie dough pulled from the freezer and baked, or a spoonful of hot fudge or caramel sauce scooped from a jar in the fridge. Absent any of these options, we get creative. Harris might schmear a little chocolate-hazelnut spread over a graham cracker or whip up a glass of chocolate milk. Or, we simply dip out to our corner bodega for an ice cream bar. Whatever dessert is, I have to have it, and savoring it is a ritual Harris and I always look forward to sharing. Asking “what’s for dessert?” is more than a nightly routine, it’s a personal exercise. It prompts me to imagine all the ways I can bestow myself and those around me with (edible) pleasures and comforts. Conceiving an answer and bringing it to life are acts of self-care and care for others. During the pandemic, when many of our normal sources of enjoyment disappeared, the question took on new import. I found myself at home thinking of new and creative ways I could add a little sweetness to daily life-literally. Historically, dessert to me has always meant something baked, but this book expands that definition. Here I embrace a wide variety of desserts, from those cooked on the stovetop to those chilled in the freezer or refrigerator, as well as those served largeformat and individually, free-form and composed. Whether you’re into flambes, souffles, or simple loaf cakes, there’s a happiness-inducing dessert here for everyone. In celebrating this vast and beautiful spectrum, this book offers over 100 different answers to that all-important question: What’s for dessert? I hope that the breadth of recipes in this book inspires you to discover new ways of being a dessert person (or to become one, if you’re not already), but I know this won’t happen unless you actually want to prepare the recipes at home in your own kitchen. With that in mind, I take into account home bakers’ time, space, and budget limitations in an effort to make each recipe as approachable as possible. None requires a stand mixer and only about half require a hand mixer, meaning a great number are makeable entirely by...

-Titulo Original : Ottolenghi Test Kitchen Extra Good Things Bold, Vegetable-forward Recipes Plus Homemade Sauces, Condiments, And More To Build A Flavor-packed Pantry A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind the New York Times bestseller Shelf Love deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite. Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but youll want to put on . . . well, just about everything. Whether it’s a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably “Ottolenghi.” About the Author The Ottolenghi Test Kitchen was founded by Yotam Ottolenghi and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers: Gitai Fisher, Verena Lochmuller, Chaya Pugh, Tara Wigley, Claudine Boulstridge, Jens Ferdinand, and Clodagh McKenna. Together they cook, taste, converse, and put into writing all the recipes they truly hope will make it onto your tables. Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as exotic, has led to what some call the Ottolenghi effect: meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family. Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi Flavor, as well as for Ottolenghis MasterClass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian, and Indian flavors making a prominent appearance in her recipes. Excerpt. © Reprinted by permission. All rights reserved. Introduction Good things come in multiple forms: experiences and memories, friends and loved ones, travels and places, and all the cheerful sights in between. At the Ottolenghi Test Kitchen (OTK), good things come to the table, where good things are food things and food things must absolutely be good. Sometimes, though, good things show up with a little bit extra. You get a meal, a dish, a recipe, but you also get a takeaway-a sauce, a sprinkle, a pickle!-a condiment you can repurpose time and time again, with limitless opportunity. These extras help you build up your fridges and shelves, to be brought out at any and every mealtime; accessorizing your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that make a good meal great. This book brings you an abundance of veg-...

-Titulo Original : Dinner Changing The Game A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: 200 inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award-winning chef “Everything I want for my dinner-dishes which are familiar but fresh, approachable but exciting.”-Yotam Ottolenghi Dinner has the range and authority-and Melissa Clark’s trademark warmth-of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week. Each recipe in this book is meant to be dinner-one fantastic dish that is so satisfying and flavor-forward it can stand alone-maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient-chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it-Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks. Review “The recipes in Melissa Clark’s Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious.”-Yotam Ottolenghi “Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.”-Peter Meehan “Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!-Michael Solomonov “Brilliant, vibrant, doable ideas that will change the way you think about dinner. You’ll cook out of this book for years. Empowering.”-Diana Henry “Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In Dinner, she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner wont get Melissa -or you-down. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad.”-Amanda Hesser “Melissa Clark, cooking columnist at The New York Times, [has] become the culinary equivalent of Walter Cronkite: the most trusted name in America. In our kitchen, the pages of her newest book, Dinner: Changing The Game, has already been splattered with several years’ worth of sauce and oil-and the book was just published in March. It is, stated baldly, a terrific and terrifically practical book, with dishes that span global influences, unabashed about its bold spicing, with a one-baking-sheet ethos that advocates for both convenience and melding of pan juices.”-Kevin Pang “Clark’s book-shot by Eric Wolfinger, the LeBron James of food photography - seems to solve every dinner problem from the rote ‘It’s 6:00-what do I make for the kids?’ to the head-scratching ‘What do I make for my fancy friends?’ Here’s the crazy thing, though: Often the answer to both questions is the same recipe.”-The New York Times “Over 200 why-didn’t-I-think-of-that recipes that could be on a table near you in under an ...

-Titulo Original : Momofuku A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: From Publishers Weekly Starred Review. Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Changs restaurants-Momofuku, Ssam Bar and Ko. Chang is a man possessed with a deep love of ramen and a clear passion for food. This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves. Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate. Changs special touches are seen in every dish. Chicken wings are cooked with bacon in rendered pork or duck fat, and pan-roasted asparagus are adorned with poached eggs and miso butter. Fried (or roasted) cauliflower is drizzled with fish sauce vinaigrette, and roasted New Jersey diver scallops are served with kohlrabi puree and iwa nori. Of course, recipes for noodles abound, including Momofuku ramen, ginger scallion noodles, and Alkaline Noodles. Other staples include ramen broth, ramen toppings, and rice with miso soup. Be forewarned: Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several steps. Nevertheless, Chang presents a collection both stunning and engaging. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. With 200,000 copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, its now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssam Bar, Ko, Ma Peche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all whove dined-or yearned to-at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. Review From Momofuku: Ginger Scallion Noodles and Ginger Scallion Sauce Our ginger scallion noodles are an homage to/out-and-out rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodletown down on the Bowery in Chinatown. Ginger scallion sauce is one of the greatest sauces or condiments ever. Ever. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles--lo mein, rice noodles, Shanghai thick noodles--and you’re in business. Or serve over a bowl of rice topped with a fried egg. Or with grilled meat or any kind of seafood. Or almost anything. At Noodle Bar, we add a few vegetables to the Noodletown dish to appease the vegetarians, add a little sherry vinegar to the sauce to cut the fat, and leave off the squirt of hoisin sauce that Noodletown finishes the noodles with. (Not because it’s a bad idea or anything, just that we’ve got hoisin in our pork buns, and too much hoisin in a meal can be too much of a good thing. Feel free to add it back.) The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1/4 cup each of Bamboo Shoots (page 54 of Momofuku); Quick-Pickled Cucumbers (page 65 of Momofuku); pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the w...

-Titulo Original : Downshiftology Healthy Meal Prep 100 Make-ahead Recipes And Quick-assembly Meals A Gluten-free Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Discover an easier, more balanced way to meal prep as you whip up 100 fresh and healthy dishes that happen to be gluten-free, from the creator of the popular blog and YouTube channel Downshiftology. Before Lisa Bryan began meal prepping several years ago as a way to save time and money, she quickly became tired of eating boring leftovers and wasting food. At the same time, she also wanted to “downshift” the too-fast pace of her life. So she flipped the script on meal prep by focusing on individual ingredients. By prepping a handful of healthy ingredients at the start of the week, she learned that she could enjoy a variety of meals and snacks without getting bored. And she found she could control what she ate with more clarity: It became easy to eat more vegetables and simple proteins, eliminate processed foods and gluten (to manage her celiac disease), and reduce refined sugar. Her debut cookbook is packed with 100 simple and ingenious big-batch recipes that can either be frozen or repurposed into totally different, delicious meals. A dinner of Coconut Chickpea Curry with rice can be enjoyed the next day as a tostada at lunch, and a side of peas and crispy prosciutto becomes breakfast when you add a jammy egg on top. The recipes are all free of refined sugar, many are naturally anti-inflammatory, and dairy is minimal and optional. Lisa’s approachable method for eating well and preparing meals with ease will inspire home cooks to downshift their lives, too, by making healthy meals without a fuss. Review “Lisa has revolutionized meal prep to be approachable, fresh, and easy, and it has everything you need to make healthy eating a breeze, from the best storage containers to how to extend the life of your most finicky produce to the simplest way to whip everything together for a delicious weeknight meal. You’ll be inspired to reorganize your pantry, stock your freezer, and take a trip to the farmers’ market!”-Emily Mariko, TikTok creator “Lisa’s gorgeous cookbook will teach you the tips and tricks to make meal prep your superpower! With Downshiftology Healthy Meal Prep, no matter what life throws at you, a quick and wholesome meal is minutes away.”-Michelle Tam, New York Times bestselling cookbook author and creator of Nom Nom Paleo “Lisa’s recipes are legit, and she does not mess around. Her cookbook delivers healthy recipes that are not only easy to make, but they’re packed with whole-food ingredients you can feel good about.”-Bobby Parrish, author and creator of FlavCity “Lisa’s approach is thoughtful, practical, and doable! This isn’t just a cookbook but a resource for meal planning. Every time I open the book, I’m inspired to eat healthier and meal prep for my family.”-Natasha Kravchuk, creator of Natasha’s Kitchen “Lisa is the queen of meal prep on social media! And now she’s bringing her passion and expertise to this book to inspire and help you save time in the kitchen, eat a variety of colors, nutrients, and flavors, and reduce the stress of what to make for dinner!”-Yuma Jawad, creator of Feel Good Foodie “Lisa had me hooked in the first few pages when she explained that meal prep is like having a buffet bar in your fridge-seriously, who wouldn’t love that?! Not only are Lisa’s meals completely doable and craveable, but her book is also an amazing resource for how to prep, store, freeze, and reheat an incredibly wide variety of foods.”-Jenn Segal, Once Upon a Chef: The Cookbook and Once Upon a Chef: Weeknight/Weekend About the Author Lisa Bryan is the founder of the popular blog and corresponding YouTube channel Downshiftology. Lisa has been featured in Well Good, Real Simple, Good Housekeeping, The Kitchn, and Elle. She lives in Southern California, where she hikes, bikes, and enjoys all things healthy...

-Titulo Original : The Red Truck Bakery Farmhouse Cookbook Sweet And Savory Comfort Food From Americas Favorite Rural Bakery-Fabricante : Clarkson Potter-Descripcion Original: 95 recipes for breakfast, lunch, dinner, and dessert from the award-winning Red Truck Bakery near Virginia’s Shenandoah Valley, bringing the comfort and charm of the farmhouse where the bakery started into your kitchen “Original and highly personal, The Red Truck Bakery Farmhouse Cookbook is a joyful love story to many comfort foods.”-Jacques Pepin, chef and author “If a cookbook could be a page-turner, this is the one! Brian not only knows how to create comfort in spades, but he writes both the sweet and savory recipes in such a way that you feel like you’re part of those five generations who inspired these vittles.”-Carla Hall, chef and author Brian Noyes, founder of the beloved Red Truck Bakery in Marshall, Virginia, and author of the Red Truck Bakery Cookbook, presents more than 95 all-new, comforting recipes celebrating ingredients and traditions from the bakerys home on the edge of the Shenandoah Valley and the Blue Ridge mountains. With small-town charm, an emphasis on local, seasonal produce, and country comfort inspiration from the 170-year-old farmhouse where the bakery began, The Red Truck Bakery Farmhouse Cookbook features Brian’s favorite savory recipes and old-time classics from family, friends, and the bakery archives. This is the food that Brian cooks at home as well as for the bakerys thousands of customers nationwide-plus recipes for favorite Red Truck Bakery dishes that have not been shared before. From delightful lunch and dinner options like Potato & Pesto Flatbread, Corn Crab Cakes with Jalapeño Mayonnaise, Mid-July Tomato Pie, Pork Tenderloin with Rosemary and Blueberries, and Sweet Potato and Poblano Enchiladas, to knockout desserts like Lexington Bourbon Cake, Virginia Peanut Pie, and Caramel Cake with Pecans (which Garden & Gun magazine called the perfect Southern dessert), the recipes in The Red Truck Bakery Farmhouse Cookbook are what we are all craving-unfussy, homey, Southern-leaning dishes that focus on local produce but don’t shy away from decadence. And for those who are eating vegetarian or vegan, there are plenty of plant-based options, like a vegan and gluten-free Coffee Cake, Carrot & Leek Pot Pies, Mushroom-Ricotta Lasagne with Port Sauce, and the Bakerys beloved “Beetloaf” Sandwiches. True to the spirit of the Red Truck Bakery, the recipes in the Red Truck Bakery Farmhouse Cookbook deliver unfailingly delicious comfort all year round. Review “Brian makes the food I crave. His recipes make you want to cozy up in a big chair and enjoy every sweet and savory bite. I’m off to pop some Farmhouse Muffins into the oven!”-Cheryl Day, author of Cheryl Day’s Treasury of Southern Baking “Everything always seems to taste better cooked in a farmhouse kitchen. With this delightful new book, Brian Noyes celebrates our region’s culinary riches and captures the true spirit of hospitality. As you cook your way through these pages, the intoxicating aromas wafting from your kitchen will transport you to the country farmhouse of your dreams.”-Patrick O’Connell, chef proprietor, The Inn at Little Washington “It is the Red Truck Bakery that comes to mind when I ponder the perfect bakery: honest, simple, delicious food, sprinkled with love and kindness. I have spent many a night dreaming about their legendary Lexington Bourbon Cake. Now you have that recipe in your hands, along with all the other comforting dishes that will transport your kitchen into the bakery of your dreams.”-Edward Lee, chef and author of Buttermilk Graffiti “A salvation for the home cook: Superb bakery fare rounds out what was missing from the first book (Hello, Peach Hand Pies!), but it’s the savory contributions that got this city boy rolling up his jeans. From the Mushroom Tartines to the Quiche Lorraine to the Brunswick Stew, we finally get the Red Truck in all its glory, pulling up to our own kitchens.”-Andrew Zimmern, traveler, chef, writer, and teacher “When I think of Brian Noyes, I think of a ...