-Titulo Original : Vino The Essential Guide To Real Italian Wine-Fabricante : Clarkson Potter-Descripcion Original: The Italian wine bible for a new generation-a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine. “Joe gives us the gift of learning about the ever-evolving landscape of the world’s most soulful (and might I say favorite?) wine region.”-Danny Meyer Acclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vino dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates. In an epic quest through Italy’s 20 regions that takes readers from the steep hills of Valle d’Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale’s empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, Vino proves theres never been a better time to drink Italian wine. Review “My wineglass has had the privilege of being on the receiving end of many a Joe Campanale pour through the years-always something Italian-and beyond the delicious memories of what I’ve tasted, it’s the boundless enthusiasm, passion, and knowledge with which he uncorks those bottles that leave the most lasting imprint. With Vino, I can keep enjoying the gift of learning about the ever-evolving landscape of the world’s most soulful (and might I say favorite?) wine region.”-Danny Meyer, author of Setting the Table: The Transforming Power of Hospitality in Business “My husband’s first word was more, and my first word was vino. More wine! I chose the site of my marriage based on my favorite wine in the world. We got married in a vineyard in Montalcino. The most extraordinary wine adventures we’ve ever had were with Joe. Joe has taught us about anfora/amphora, orange wine, he’s opened our minds and hearts to beautiful Lambruscos and wines of every age, shape, and vintner. We love his picks and knowledge and you will, too. Cheers, Joe!”-Rachael Ray, television personality, philanthropist, and author “This book is for the ages. Joe captures the rich past of Italy while looking ahead to what’s new and exciting. Bravo!”-Rajat Parr, owner of Phelan Farm “Refreshingly engaging, marvelously personal, Joe Campanale’s Vino is inspiringly readable and effortlessly guides us through the styles, tastes, and charms of the fantastic world of Italian wines. Guaranteed to make you thirsty.”-Alice Fiering, author of Natural Wine for the People “I have been eating at Joe’s restaurants for years, and I’m thrilled to have this beautiful and thoughtful guide to Italian wine at my fingertips. As a wine novice (but not-so-much a wine-drinking novice) he makes learning about this region, its wines, and the winemakers accessible and exciting. I’m . . . drinking some right now!”-Abbi Jacobson, writer, actor, and producer “Campanale’s meticulous study of an evolving world is nothing short of impressive.”-Publishers Weekly About the Author Joe Campanale is a sommelier and restaurateur and the current owner of Brooklyn’s Fausto and LaLou, and was the opening owner of New York Citys Dellanima, LArtusi, and Anfora. He is also the host of In the Drink, a podcast about wine, and was named 2013s Food & Wine Sommelier of the Year. His restaurants have been featured in The New York Times, New York magazine, and Saveur, among others. He lives in Brooklyn with his partner, son, and rescue pitbull terrier. Joshua David Steian is a writer, illustrator, and contributing editor to Fatherly, the senior editor of Eater,...

-Titulo Original : Momofuku Milk Bar A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts-the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)-along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast-the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery’s most beloved desserts-along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese-and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun. Review Featured Recipe: Corn Cookies Yield 13 to 15 cookies 16 tablespoons or 2 sticks (225 g) butter, at room temperature 1-1/2 cups (300 g) sugar 1 egg 1-1?3 cups (225 g) flour 1/4 cup (45 g) corn flour 2/3 cup (65 g) freeze-dried corn powder 3/4 teaspoon (3 g) baking powder 1/4 teaspoon (1.5 g) baking soda 1-1/2 teaspoons (6 g) kosher salt Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Using a 2 3/4-ounce ice cream scoop (or a 1?3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature--they will not bake properly. Heat the oven to 350°F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month. Review This cookbook highlights all of the desserts that make Momofuku Milk Bar a successful New York City foodie destination. . . . It covers baking wunderkind Christina Tosis meteoric rise, with her trademark recipes for low-brow, high-brow sweet treats.”-USA Today “Chocolate-chocolate cookies, compost cookies, blueberries and cream cookies, banana cream pie, brownie pie, hot fudge sauce, chocolate cake. I cant stop baking from Momofuku Milk Bar. . . . A crowd pleaser, obviously.”-Los Angeles Times Whimsical desserts-from Compost Cookie to Crack Pie-by Manhattan pastry pro Christina Tosi create a 256-page Wonka World.-Details Maga...

-Titulo Original : All About Cake A Milk Bar Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody. Review Game-over good.-Food52 “Kind of like calculus, baking is a precise art that takes a bit of time to master-and there is no better teacher than Milk Bar genius Christina Tosi. Like the best mathematicians, Tosi makes baking come alive in unbelievable ways.”-The Kitchn “It’s a universe of cake truffles, banana-chocolate-peanut butter cakes and cereal-milk ice cream and we just live in it. The owner of Milk Bar (and creator of the naked cake) reveals all of her bakery’s secrets, with clear instructions that even kitchen rookies can follow.”-PureWow About the Author CHRISTINA TOSI is the two-time James Beard Award-winning chef and owner of Milk Bar. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon. Christina has been a judge on Foxs MasterChef series, and was featured on the hit Netflix docu-series, Chefs Table: Pastry. She is also the author of two additional cookbooks, Momofuku Milk Bar (2011) and Milk Bar Life (2015). Excerpt. © Reprinted by permission. All rights reserved. the truth . . . . . . of the matter is that growing up I didn’t really love cake. (I KNOW!) I was a fool for dense, fudgy brownies, crazy cookies warm out of the oven, and-my childhood fave-gooey butter cake (which is technically not even a cake! It’s a bar cookie.). Cake was a bit boring to me, almost always the same old formula: a spongy base with some muted flavor, sweet frosting on top. Nine times out of ten, I’d just scrape and eat the frosting off the snooze fest, leaving the cake behind, naked and afraid. To be fair, cake was fun to have at birthdays and celebrations because I do love dessert rituals. And it meant, if I played my cards right, I could finagle enough frosting to keep me going through the afternoon and still have a little for a slumber party pick-me-up. To me, cake was really just a vehicle for a frosting fest. It wasn’t until 2005 that I started really thinking twice about cake. More specifically, layer cake. I had over a decade of home baking under my belt, been to culinary school, and worked my way up in top NYC restaurants, but had still never met a cake that made me swoon. I had started making desserts for the Momofuku restaurants and had found my voice as a pastry chef through the desserts that I adored-ice cream, pie, cookies. The thing I never dared put on the menu was the dessert I never felt was truly lust-worthy. But as my imagination grew, I became obsessed with figuring out how to fall in love with cake. I sat down and considered the things that bummed me out about cake: Cake flavors are dull and boring. Cake is usually overbacked to make it sturdy enough to be layered or topped. Cake is usually just one soft spongy bit. Why take the time to make cake so beautiful on the outside if its just a snooze fest when you bite in? Cake, as I knew it, felt like a throwaway, a statue that told no story, and wasn’t that awesome to eat. But it’s tradition. We’re told it’s decadent, so we turn a blind eye, or turn off our taste buds, and lift o...

-Titulo Original : Book Club A Journal Prepare For, Keep Track Of, And Remember Your Reading Discussions With 200 Book Recommendations And Meeting Activities-Fabricante : Clarkson Potter-Descripcion Original: Ever wish you had a place to capture your conversations about books? Join the club! Whether your meetings are organized affairs or excuses to gather with friends, this brightly designed journal gives you plenty of space for writing, a reading list of crowd pleasers, and fun icebreakers so you can show up and share. Inside you’ll find * entries to catalog the discussion for each meeting * plenty of pages to record your personal thoughts * space to note what you ate and drank * suggestions for fun activities to try during your meetings * curated lists of compelling books to read together Book Club: A Journal acknowledges the wide range of interests and reading habits within book clubs, with recommendations organized in a way to help readers discover new voices from all kinds of backgrounds. Never again will you have to search far and wide to find your next great read! About the Author With an active online community, Read it Forward celebrates the love of reading in a shout-it-from-the-rooftops kind of way. By helping readers discover exciting new books and amazing authors, they aim to guide readers toward their literary future with books that inform, entertain, and inspire through unique online experiences. Excerpt. © Reprinted by permission. All rights reserved. Introduction Welcome to the definitive book clubbing journal. Whether you’re a voracious reader now or want to bring books back into your life, whether you’re a book club veteran or want to start your first one-this notebook is right for you. At the heart of this journal, you’ll find guided pages to help you prepare for, keep track of, and remember your meetings with your beloved fellow readers. You’ll have a tidy place to list questions about what books you’ve read and document details about the meetings themselves, and plenty of personal space to write your own thoughts, feelings, and memories. And next time you forget who said that Brilliant Thing about That Awesome Character? Just pull out your journal and reminisce. These pages also include a helpful guide to starting and running a book club, and, in the back, fun activities to kick off your gatherings and curated book recommendations when it’s your turn to suggest your group’s next read. Above all, use this journal in a way that works for you and your reading buddies. Sharing your literary life with others can be one of the best decisions you’ve ever made. Read on! -Abbe Wright and Ilana Masad, Read it Forwar...

-Titulo Original : Tasty Every Day All Of The Flavor, None Of The Fuss (an Official Tasty Cookbook)-Fabricante : Clarkson Potter-Descripcion Original: Meal prep, one pot, no cook, slow cooker or Instant Pot®-BuzzFeed’s Tasty has something for everyone with 75 time-saving, taste-tested recipes that make cooking easy and fun. We know you’re busy, so well make it quick. Or, actually, you’ll make it quick. With easy-clean-up one-pot wonders like Spaghetti with Caramelized Lemon, Shrimp, and Parsley and hands-off slow cooker life-savers like Shredded Chicken Tacos, you’ll get food on the table fast and effortlessly. Only have five ingredients? No problem-turn them into craveable Cauliflower Mac ’n’ Cheese. Wouldn’t it be magic if you could cook once and eat for the week? Spoiler alert: Meal prep makes it possible. Whether you’re short on time, ingredients, clean pans, motivation, or all of the above, there is food here for you. Mealtime can and should be Tasty every single day. About the Author Tasty is the world’s largest social food network, reaching more than 500 million people around the globe with its signature fun, easy, and delicious video recipes. The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched in 2015, Tasty has attracted more than sixty-five billion video views and is the biggest franchise on , reaching one in four users every month. It has studios in Los Angeles, New York, London, Paris, Berlin, Mexico City, and Sao Paulo, and a full product line including cookbooks, a smart appliance, and a mobile app. Excerpt. © Reprinted by permission. All rights reserved. Creamy Chicken and Charred Broccoli Pasta (Serves 4-6) Let’s be real: few things are more comforting than a rich, creamy pasta dish. In our version, you’ll cook your pasta with the garlic, onion, and cream as well as water, so the noodles absorb those delicious flavors and add their starch to your sauce, giving it a richer consistency. Charring your broccoli before adding it lends a smoky flavor to the dish-the perfect complement to that cheesy sauce Ingredients: * 4 tablespoons olive oil * 6 cups sliced broccoli florets (from about 2 heads broccoli) * Kosher salt and freshly ground black pepper * 2 tablespoons unsalted butter * 1 1/2 pounds boneless, skinless chicken breasts (about 3 breasts), cut into 1-inch cubes * 1 small yellow onion, finely chopped * 2 garlic cloves, minced * 1/2 cup dry white wine, such as sauvignon blanc or chardonnay * 3 tablespoons all-purpose flour * 2 cups heavy cream * 1 pound penne or other tubular pasta * 1 cup grated Parmesan cheese, plus more for serving * Finely chopped fresh flat-leaf parsley, for serving 1. Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add half the broccoli and cook, without stirring, for 2 minutes to develop a little char on the broccoli. Season with salt and pepper, then stir. Cook, stirring occasionally, until the broccoli is tender, about 3 minutes more. Using a slotted spoon, transfer the broccoli to a bowl. Repeat with the remaining 2 tablespoons of olive oil and broccoli. 2. Add the butter to the pot and swirl to evenly coat. Add the chicken, season with salt and pepper, and cook, stirring, until the chicken is golden brown in spots and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the chicken to the bowl with the broccoli. 3. Add the onion and garlic to the pot and cook, stirring occasionally until soft and beginning to caramelize, about 3 minutes. Add the wine and cook, stirring, until it has completely evaporated, 2 to 3 minutes. 4. Sprinkle the flour evenly over the onion mixture and stir to cook the raw taste out of the flour, 2 minutes. Whisk in the cream and 4 cups water and bring to a strong simmer. Stir in the pasta and cook, stirring often, until the pasta is cooked to al dente and the liquid has reduced to the consistency of a creamy sauce, 15 minutes. Stir in the broccoli and chicken and cook for 1 minute to warm through. 5. Remove the pot from the heat and stir in the Parmesan, then ...

-Titulo Original : You Suck At Cooking The Absurdly Practical Guide To Sucking Slightly Less At Making Food A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60 recipes will help you suck slightly less You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings. You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeño Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results). In the end, you just might suck slightly less at cooking.* *Results not guaranteed Review “This book is the antidote to precious food culture, and it’s the first cookbook to ever make me repeatedly LOL. The (anonymous) author turns the expected on its head in a voice that’s perhaps best described as Super Mock Textbook. . . . The recipes herein could become anyone’s favorite go-tos.”-BookPage (starred review) About the Author The YouTuber behind You Suck at Cooking, having gained internet notoriety for his culinary tutorial videos, wrote a book (this book), which he thought would be fun and exciting but was actually difficult and stressful (and fun and exciting). In addition to making videos, he also spends his time petting strangers’ dogs, visualizing stronger shoulders, and carving carrots. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION Humans have been eating food for almost as long as they’ve been alive. Over the past several years, due to the established link between eating food and not dying, food has continued to increase in popularity. I started my YouTube channel to capitalize on that trend. It was January of 2015 on a cold winter night. Or an unseasonably warm winter morning. Or possibly an overcast afternoon since I’m not an early riser. I had been curious about trying to make tutorial videos for a long time. I was especially curious about whether or not I could make tutorial videos that were entertaining and that were more than just a talking head. So I decided not to include my head. A trickle of people began watching, and over the next couple of years that trickle turned into a stream, then a river, and eventually a frightening hurricane. In a mostly nondestructive way. Cooking intimidated me well into adulthood. I always thought it would be a great idea to write a cookbook for college students, which I could then go back in time to give to myself. But as I continued to not learn much about cooking (and also struggled with figuring out time travel) I realized I had some mental blocks. I was often too intimidated to try making new things simply because I hadn’t tried to do so before. I wrote this book to be very accessible to people who are new to cooking, who might feel a little intimidated, just like I was. In other words, cowards. They say it takes one to know one. And while that’s not true at all, here we are. I learned what I know of cooking from other tutorial videos, books, recipes, and things I gleaned from my mom and my friends, who totally exist. So if anything in this book is wrong, let me know and I’ll pass that along to whoever is actually responsible. Because it’s not me. What I hope you get out of this book is that cooking doesn’t have to be precious or difficult. All you have to do is follow the instructions and then disobey the instructions whenever you feel like it. Most of the time things will turn out great. And if not great, then at least mostly e...

-Titulo Original : Me A Compendium A Fill-in Journal For Kids (wee Society)-Fabricante : Clarkson Potter-Descripcion Original: Inventive, hilarious and joyously colorful, this fill-in journal was designed to help kids capture nearly everything that’s uniquely rad about them. With design-savvy, yet completely kid-friendly illustrations, they’re asked to draw or write about a bunch of interesting things-like what their hair looks like, what their band name would be, what they’d bring to outer space, and how they feel about lightning, lizards and pickles. There may or may not be a place for super-secret stuff inside the book jacket. Whether kids complete their entire compendium on a rainy day, or finish it over a year, it’ll become a treasure to look back on and smile. Ideal for the holidays, rainy days and happy occasions of all kinds, this is an imagination-building gift will engage kids for hours on end! About the Author WEE SOCIETY is an award-winning creative studio that believes you’re never too young to develop an eye for design. They aim to spark kids’ imaginations, leading to big bright explosions of creativity. And they’re pretty sure uncontrollable giggles make the world better. With this in mind, Wee Society has created kids’ apps (available in the App Store), books, art prints, toys and still-secret stuff. Their work has been honored by the Parents’ Choice Foundation, Webby Awards and other nice folks...

-Titulo Original : Bread Toast Crumbs Recipes For No-knead Loaves & Meals To Savor Every Slice A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal-the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandras Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016 Review “The book [Ali] and her mom built out of the genius master recipe is a glorious thing-with close to 40 spinoff recipes for different types of bread, plus dozens of ways to use leftover slices and crumbs in all sorts of meals.” -Food52 The book is brimming with creativity, and packed with tips at every turn that will troubleshoot whatever dough panic questions arise.” -Phoebe Lapine “Bread Toast Crumbs is dedicated to showing off the bread’s versatility: the first third of the book features the master peasant bread recipe, along with a ton of variations, from whole grain versions to cinnamon swirl loaf to olive and other savory breads. The second third features toast or bread-based fare (sandwiches, bruschetta), while the final third features recipes that you can make with all of your bread ends and crumbs (soups, pastas with buttery crumbs, that kind of thing).” -Gena Hamshaw “This is an inspiring, creative collection for new bakers and those who want to leave kneading behind.” -Publishers Weekly Alexandra’s book makes you want to kick over everything and spend your days in the kitchen baking simple, no-knead loaves and turning them into the best parts of every meal. Bread Toast Crumbs. The title tells you everything except how creative, practical and delicious the recipes are. -Dorie Greenspan, author of Dories Cookies Such a fun book that I kind of wish I had written myself. Alexandra has combined creative and easy to make recipes with great know-how so anyone can make fantastic bread at home. -Jim Lahey, author of My Bread and My Pizza From crusts to crumbs, from home-style, multigrain loaves to zippy shakshuka rounds, Bread Toast Crumbs presents a wide range of breads, and is the perfect guide for bakers wanting to explore the world of possibilities for making their own loaves, and using every slice and crumb that doesnt get gobbled up right away. -David Lebovitz, author of My Paris Kitchen I am a bread bakers granddaughter. Needless to say, Alis familial connection to bread and all of its nostalgia hits close to home. In Bread Toast Crumbs she makes the daunting feel doable: Homemade bread can be no big deal! I love all of her in...

-Titulo Original : The Great British Baking Show The Big Book Of Amazing Cakes-Fabricante : Clarkson Potter-Descripcion Original: THE BRAND-NEW OFFICIAL BAKING SHOW BOOK! The ultimate cake-baking bible: the first official, Americanized cookbook from The Great British Baking Show The Big Book of Amazing Cakes brings the magic of The Great British Baking Show to your kitchen with easy-to-follow recipes for every shape, size and delicious flavor of cake you can imagine. Featuring the very best cakes from inside the Baking Show tent, alongside much-loved family favorites, stunning showstoppers and classic bakes, the book is packed with expert advice and helpful tips for decorating. From simple sponges to spectacular celebration cakes, aspiring star bakers will have everything they need to create the perfect bake for any occasion. Includes exclusive recipes by the season 10 bakers, and favorite bakes from contestants across all ten seasons. About the Author The Great British Baking Show: The Big Book of Amazing Cakes contains delicious recipes from throughout the series, with contributions from Paul Hollywood, Prue Leith, and the season 10 bakers. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION This book provides the definitive celebration of cake. Featuring amazing cakes in all their guises (from well-loved classics to vegan bakes and from cupcakes to fondant fancies), we have brought together the ultimate The Great British Baking Show collection, aiming to excite and inspire, as well as-of course-to introduce you to our Season 10 bakers. As Baking Show celebrates its tenth birthday, we’ve also included a selection of the amazing cakes from the previous seasons, and you’ll also find plenty of new cake recipes that will capture your attention. Chapters on classic, chocolate, fruit & nut and free-from cakes each open with a perfect example of a cake in that category (the Victoria Sponge in Classics, the Ultimate Chocolate Cake in Chocolate, the Traditional Fruitcake in Fruit & Nut, and the Vegan Lemon Drizzle in Free-From). Each of these recipes is followed by a table that gives you recipe quantities for alternate sizes and shapes of that cake, so that you can adapt and experiment to create something that’s just right for you. Then, every chapter features page after delicious page of other cake delights, each presented with clear, step-by-step instructions that leave nothing to chance. An additional chapter, sitting at the very heart of the book, is a personal glimpse into the worlds of the Season 10 bakers, featuring their own family favorites and including some of the cakes that inspired them to start baking themselves. Icons at the top of each recipe show how many people each cake serves, and hands-on times to give you a sense of how long you can expect to spend gathering your ingredients, and then mixing, and decorating your cake. The baking time is an instant guide to how long the baked elements of each cake will need in the oven (always follow the precise baking times given in the method). Before you get started, read our guide to the chemistry of baking, which includes information on the role of each key ingredient, and how to use your oven to get the best results every time. And, because we want to inspire you not only to create the amazing cakes in the book but also to invent your own, information on the key methods of making cakes will help you to grow in confidence and experiment in your own kitchen. The storage information on page 20 will help you to keep your cake for longer should you have any left over, or if you are saving your bake for a particular day. Finally, throughout the book, key techniques (piping cupcakes, decorating with chocolate, and creating a showstopping naked effect) provide you with simple, step-by-step guidance on how to make the very most of your own amazing cakes. On your marks, get set, bake...

-Titulo Original : All About Cookies A Milk Bar Baking Book-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie. In All About Cookies, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar’s fan favorites. No cookie form is left unturned, from classic crispies to sandies, sammies, chewies, bars, and even no-bakes. She remixes an old classic into the marbled chocolate smore cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich. And all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard. Whether you’re swapping out peanut butter for marshmallow fluff or adding Milk Bar’s famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike. All About Cookies will have you rushing to preheat your oven and push your culinary boundaries to the next level. About the Author Christina Tosi is the two-time James Beard Award-winning chef and owner of Milk Bar, with locations in New York City, Toronto, Los Angeles, Boston, Las Vegas, and Washington, D.C. She was also a judge on Fox’s MasterChef Junior series, was featured on the hit Netflix docu-series Chef’s Table: Pastry, and hosts the Netflix series Bake Squad. She is the author of Momofuku Milk Bar, Milk Bar Life, All About Cake, Milk Bar: Kids Only, Dessert Can Save the World, and, for children, Every Cake Has a Story. Excerpt. © Reprinted by permission. All rights reserved. Pep Talk In the wild, wonderful world of dessert, possibilities are endless when you turn on the oven: crimped pie crusts when the season gives you bushels of fruit, layers of cake (unfrosted on the sides, obvi) when there’s a celebration nigh. But what about all the days in between? Cookies are what I always choose. Cookies are where it all started for me. Cookies were my first invitation into the kitchen. Cookies were the thing that inspired my first apron, my first step stool, my first mess, and, of course, my first, and perhaps greatest, food obsession. When I was a kid, I passed on dreams of being the first female president or a prized veterinarian to dream about opening Cookies, Cookies, Cookies, my not-so-cleverly-named bakery. Cookies made my grandmothers my heroes, my best friends. Cookies were my safe place in the world in my awkward teenage years. Cookies were the secret to living life on my terms. Decades later, not a single thing has changed. Once I learned to follow a recipe, I made batch after batch, and then batch after batch after ditching the recipe. I experimented, asking myself, “What if I added twice the sugar? Half the flour? Double the baking soda?” As you might imagine, there were some good batches, but mostly a lot of really, really bad batches. My poor mother, Greta, would remark every time, “Ooooh. Yum!” She nibbled through each disaster after a long day’s work with a big, proud smile. I kept at it. I was happiest when my head was down, when I was lost in my own imagination, a wooden spoon and a beat-up bowl ready for magic to be made. I took the leap to move to New York City, hone my skills, and sharpen my craft-and find direction in my life. I worked with nearly every pastry form and occupation my new home had to offer: breads, creme patissiere, chibousts, croissants, macarons, and mignardises, plated desserts aplenty, sorbets, sundaes, souffles, and more. I traversed every possible dessert only to find the thing I was looking for was the very thing I already knew: The answer was cookies. It’s been over twelve years since I opened Milk Bar, going from home baking twelve cookies to a batch, to industrial sheet pans yielding forty-eight cookies per bake, to now a cook...

-Titulo Original : Kid In The Kitchen 100 Recipes And Tips For Young Home Cooks A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: The New York Times Food columnist and beloved home cooking authority welcomes the next generation of chefs into the kitchen with 100 recipes that are all about what YOU think is good. IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND TOWN & COUNTRY Whether you’re new to cooking or you already rock that kitchen, these 100 recipes make it easy to cook what you like, exactly how you like it. In Kid in the Kitchen, Melissa Clark, who has been cooking with her own kid for years, takes you step-by-step through how to understand and create each dish. These recipes are fun, insanely delicious, and will help you become a confident cook. There are tons of tips and tweaks, too, so you can cook what you want with what you have. Make amped-up breakfasts, sandwiches that slay, noodles and pasta for every craving, plus sheet pan dinners, mix and match grain bowls and salads, one-pot meals, party classics, and the richest, gooiest desserts. This is the fun, easy way to awesome food. Recipes include: Fresh Custardy French Toast * OMG, I Smell Bacon! (spicy and candied, too) * Granola Bar Remix, feat. Cranberry and Ginger * The. Last. Guacamole. Recipe. Ever. * Fast Pho * Garlicky, Crumb-y Pasta * Classic Caesar Salad with Unclassic Cheesy Croutons * Crispy Pork Carnitas Tacos * Mexican Chicken Soup & Chips * Shrimp Scampi Skillet Dinner * Korean Scallion and Veggie Pancakes (Pajeon) * Fluffy Buttermilk Biscuits Put a Spell on You * Rise & Dine Cinnamon Raisin Bread * Buttery Mashed Potato Cloud * Deep Dark Fudgy Brownies * Think Pink Lemonade Bars Melissa will explain the most helpful kitchen tools and tips, from the proper way to hold a chef’s knife to why you need a Microplane grater right now. She’ll even clue you in on which recipe rules you can break and how to snap amazing food photos to share! Review “With plenty of customization tips, this cookbook lets kids figure out how to make a meal their own.”-Washington Post “This isn’t a regular kids’ cookbook, it’s a cool kids’ cookbook.”-Atlanta Journal Constitution About the Author Melissa Clark is the author of the New York Times bestseller Dinner in French, as well as Dinner, Dinner in an Instant, and Comfort in an Instant. She is a columnist for The New York Times Food section. Daniel Gercke has written cookbooks about pies, chickens, and zombies, as well as The Dr. Seuss Cookbook (2021). Melissa and Daniel live in Brooklyn with their daughter, Dahlia. Excerpt. © Reprinted by permission. All rights reserved. Hi! If you love to eat, you should learn how to cook. Because no one cooks or eats exactly like you do. You have your own tastes and needs. Maybe you need school snacks and after-school snacks. Maybe you want to cook for sleepovers or video game parties. The things you’re into aren’t always what grown-ups are into. Your tastes may change and evolve, but you definitely have strong opinions about what’s good. And learning how to make food YOU think is good is what this book is about. Making the food I wanted, when I wanted it, was why I baked my first cake without any help at the age of eight. I desperately craved a purple layer cake with rainbow sprinkles, and there was no way my mom was going to make it for me when it wasn’t my birthday. So I dug out the Joy of Cooking and made a floury mess, dyeing the batter with red and blue food coloring. It turned the batter a lovely shade of lavender-and I ate so much of it that my tongue and fingers turned lavender, too (yum). But when I took the cake out of the oven, it baked up into a scary shade of gray. And, apparently, I forgot to add the baking powder, because it was flat as a flip-flop. But I frosted it in violet-tinted buttercream and topped it with sprinkles. I was psyched to share it with my best friend, Kimmy, who lived down the block. We thought the gray flip-flop cake tasted amazing. So, yeah, I’ve come a long way since then. I write cookbo...

-Titulo Original : Beat Bobby Flay Conquer The Kitchen With 100 Battle-tested Recipes A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Souffle. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!). Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way! 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, is the author of thirteen cookbooks, and has starred in fourteen Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame. Stephanie Banyas has coauthored eleven cookbooks with Bobby Flay. She currently lives in Bozeman, Montana, with her beloved cat, Fred. Sally Jackson lives in New York with her children and husband, with whom she cofounded the nonprofit foundation KIF1A in 2016. This is Sally’s tenth cookbook with Bobby and Stephanie. Excerpt. © Reprinted by permission. All rights reserved. Introduction How did Beat Bobby Flay come about? I get asked that question often, and there really isn’t one single answer. Instead, it’s a product of many factors: past events and current shows, but overwhelmingly, my desire to showcase chefs who might never otherwise get a chance at national recognition. Plus, it satisfies viewers’ never-ending appetite for competitive cooking shows. Beat also fulfills a need for me to continue my culinary evolution: from a young chef trying to get his name and food known in the city of New York, to a chef on TV who started out as the cohost of arguably one of the worst-made food television shows in history, called Grillin’ & Chillin’ (yeah, it was bad), to one who made his mark by grilling every imaginable ingredient known in the world on countless versions of outdoor cookery shows like Boy Meets Grill and Grill It! From there I jumped from the heat of the grill to a guerilla-style competition show called Throwdown!-a show that was more fun than hard-core competition-then finally landed on the mighty planet of Iron Chef America. Those iterations of the professional Bobby Flay all had one thing in common: I cooked. Cooking is the engine that wakes me every day, and always excites me for the next act of transformation to take place in my kitchen. Whether it’s in one of my restaurants, at home, or on one of my shows, I need to be cooking-and if I’m not, it’s never going to be my best day. I’m a lucky guy. I get to sharpen my skills in any environment. Working the line in my restaurants has always been an amazing training course, so when I’m trying to put together dozens of dish...

-Titulo Original : Dinner In One Exceptional & Easy One-pan Meals A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet-one-everything!-recipes from the star food writer and bestselling author of Dinner in French. Melissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner. Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, youll find a chapter of one-bowl cakes, too-from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake. These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly-with as little clean-up as possible. Review “As always, Clark has home cooks in mind with this collection of streamlined, crowd-pleasing recipes; perfect for beginning cooks and readers looking to build a repertoire of sure-fire dinner options.”-Library Journal “New York Times food columnist Clark calls upon her decades of ’recipe streamlining’ in this excellent guide to weeknight cooking. . . . Busy home cooks shouldn’t miss this smart collection.”-Publishers Weekly (starred review) About the Author Food writer and cookbook author Melissa Clark is staff reporter for The New York Times Food section, where she writes the popular column “A Good Appetite” and has appeared in over 100 cooking videos. She is the author of The New York Times bestseller Dinner in French as well as Dinner, Dinner in an Instant, Comfort in an Instant, and Kid in the Kitchen. The winner of multiple James Beard and IACP awards, Melissa earned an MFA in writing from Columbia, and her work has been selected for The Best American Food Writing. She lives in Brooklyn with her husband and daughter. Excerpt. © Reprinted by permission. All rights reserved. Introduction There’s nothing that makes me appreciate the streamlined ease of a one-pan meal more than watching a professional chef at work. The first time I stepped into a restaurant kitchen to observe the cooks, it was at a popular, cavernous restaurant called An American Place in New York City, where I had a college job as a coat checker. Sometimes, on a warmish night when coats were sparse but the dining room was crowded, I’d slip into the kitchen to take in the drama. There was all of the exciting bustle and energy you’d imagine, but what riveted me most was the elaborate choreography the cooking entailed, completely different from anything I’d seen done at home. To make one menu item, a chef might use three separate pans, two bowls, and an array of plastic squeeze bottles. There’d be a skillet for sauteing the salmon fillet, an oval sizzle platter to crisp the skin, another skillet to brown the accompanying sugar snap peas. In one bowl, pea shoots would be tossed with a couple of squirts from various squeeze bottles; in another, a sauce was reheated over a bain-marie. Scurrying in the background were the dishwashers who cleaned up every greasy pan, dirty spatula, and sticky bottle. Without them easing the flow, the chefs would have sweat even more profusely than they already did. The whole thing made me understand why many recipes in chefs’ cookbooks were such a pain to make in my home kitchen. Chefs don’t care about using every pot and pan in the house, because th...

-Titulo Original : Aphrochic Celebrating The Legacy Of The Black Family Home-Fabricante : Clarkson Potter-Descripcion Original: A powerful, visually stunning celebration of Black homeownership, featuring inspiring homes and family histories of notable Black Americans-including chef Alexander Smalls and actor Danielle Brooks. “The most important design book of our time.”-Stacey Lindsay, design editor, Camille Styles Jeanine Hays and Bryan Mason invite you into the intimate spaces of actors and musicians, the creative studios of artists and curators, the “boss” homes of entrepreneurs and executives, “off-the-beaten-path” homes that defy the stereotypes of urban living, and places filled with pieces handed down from generations past. Tour the creative and culturally infused Washington, DC, rowhouse of author Jason Reynolds. Take in the bursts of color and layers of memory that fill the Harlem Renaissance-inspired interior of renowned chef Alexander Smalls. And get inspired by the design of actor Danielle Brooks and her husband Dennis Gelin’s Brooklyn townhome, where Haitian heritage and South Carolina roots meet. Showcasing the amazing diversity of the Black experience through striking interiors, stories of family and community, and histories exploring the obstacles Black homeowners have faced for generations, this groundbreaking book honors the journey, recognizes the struggle, and celebrates the joy that is the Black family home. Review “With AphroChic, Jeanine Hays and Bryan Mason have written the most important design book of our time.”-Stacey Lindsay, design editor, Camille Styles “Sixteen tours thrillingly document Black homes in Bryan Mason and Jeanine Hays’s AphroChic, at once a rousing celebration of Black homeownership and a salient reminder of the obstacles that many still face.”-Parker Bowie Larson, style director, ELLE Decor “Jeanine and Bryan laid down the magic recipe: design sparks the eye, story opens the heart, and space moves the soul. AphroChic continues to celebrate, elevate, and inspire us all.”-Kim Myles, HGTV host “With their stunning new book, Jeanine Hays and Bryan Mason have interwoven the rich, complex history of the Black home as a concept with dazzling examples of it today. Pairing the history of migration, redlining, gentrification, and other elements of the history of Black Americans with tours of vibrant, personal interiors paints a captivating and celebratory portrait of the Black home in all its beauty and complexity. I wish more design books dove this deep.”-Hadley Keller, digital director, House Beautiful “In the luminous book, AphroChic: Celebrating the Legacy of the Black Family Home, authors Bryan Mason and Jeanine Hays capture the sacred spaces we occupy. Places where we cherish our ancestors, reside, and entertain our loved ones. Locations where we reflect, revitalize, and LIVE fully. This is a visually vibrant and meaningful excursion into personal expression, inherited artifacts, memories, and a reminder that there is no place like home.”-Dyana Williams, entertainment broadcaster “Designers Jeanine Hays and Bryan Mason, the dynamic duo behind AphroChic, explore the Black family home and its role in culture and life. Through 16 house tours, the book sheds a light on the challenges many Black homeowners still face along with valuable decorating lessons.”-Sarah DiMarco, assistant editor, Veranda “A new book from AphroChic blends history and modern living to paint a picture of the Black family home.”-Kaitlin Petersen, editor in chief, Business of Home About the Author Jeanine Hays and Bryan Mason are the authors of REMIX: Decorating with Culture, Objects, and Soul. Their media and design brand, AphroChic, celebrates African Diaspora cultures through their lifestyle magazine, podcast, and product lines available through Perigold and 1stDibs. The couple resides in upstate New York in their lovingly named AphroFarmhouse. Excerpt. © Reprinted by permission. All rights reserved. Introduction History, as nearly no one seems to know, is not merely something to be read. And it does not ...

-Titulo Original : Ottolenghi Test Kitchen Shelf Love Recipes To Unlock The Secrets Of Your Pantry, Fridge, And Freezer A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * From the bestselling author and his superteam of chefs, this is Ottolenghi unplugged: 85 irresistible recipes for flexible, everyday home cooking that unlock the secrets of your pantry, fridge, and freezer ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious Eats Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics. All the signature Ottolenghi touches fans love are here-big flavors, veggie-forward appeal, diverse influences-but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what youve got to hand-that last can of chickpeas or bag of frozen peas-without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Zaatar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken. With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike. Review “Every recipe offers full-on flavour: bold and vivid in the way we have come to recognise as distinctly Ottolenghian” -Nigella Lawson Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful -Publishers Weekly (starred review) About the Author The Ottolenghi Test Kitchen includes Yotam Ottolenghi, the seven-time New York Times bestselling cookbook author; Noor Murad, crowned the queen of Middle Eastern feasts; Verena Lochmuller, the human search engine to every baking question; Tara Wigley, the in-house word wizard; Chaya Pugh, who adds heaped spoonfuls of spicy personality to the brew; and Gitai Fisher, the man who keeps everyone in check while making sure they stay out of trouble. 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 THE ARCHES There’s a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice: habanero and fenugreek, Aleppo chile and black lime. To the outsider it is identified through stacks of wooden pallets, blue shutters, red brick, and industrial...

-Titulo Original : How To Live With Objects A Guide To More Meaningful Interiors-Fabricante : Clarkson Potter-Descripcion Original: From the editors of Sight Unseen, an anti-decorating book that champions a new approach to interiors-simply surrounding yourself with objects you love. “A refreshing, and necessary, counternarrative to shop-this-look consumerism and the aesthetic sameness that afflicts so many interiors.”-Vulture In the modern home, it matters less whether your interior is perfectly appointed and more if it’s authentically personal, unique, and filled with the objects you feel a connection to. Through inspiring home tours and practical advice on how and what to collect, Sight Unseen editors Monica Khemsurov and Jill Singer take you on an educational and highly visual journey through the questions at the core of their design philosophy: * What makes an object worth having? * How do our objects impact our lives? Khemsurov and Singer guide collectors, design lovers, and novices alike toward a more intentional and skilled mindset in acquiring and living with objects. The book acts as a detailed primer on how to maximize the visual and emotional impact of your space, regardless of your space limitations, style preferences, or budget. From a deep dive into the world of vintage-hunting to anecdotes about favorite objects from creatives like Misha Kahn and Lykke Li to expert styling tips, How to Live with Objects is an indispensable tool for anyone who wants to make their house a home. Review “With How to Live with Objects, an objet d’art in itself, the founders of the magazine Sight Unseen have created the bible of modern home decor and style; a design self-help book, made to aid in up-leveling the intent and impact of your space. How to Live With Objects is a well of inspiration.”-Vanity Fair “Full of wisdom from professional interior designers. Learn how to discern between originals and reproductions, bargain at antique fairs, and navigate estate sales.”-Airmail “Creative and fun, this will be invaluable to readers looking to foster a more meaningful connection with the objects they bring home.”-Publishers Weekly About the Author Monica Khemsurov and Jill Singer are cofounders of the online magazine Sight Unseen, one of the most influential design publications in the United States. Former editors of I.D. magazine, they also work as freelance writers, curators, and consultants. Khemsurov is a contributing editor for T: The New York Times Style Magazine and a contributor to Bon Appetit, Bloomberg Businessweek, and W, while Singer’s writing has appeared in PIN-UP, Elle Decor, T: The New York Times Style Magazine, W, and more. Both live and work in New York City. Excerpt. © Reprinted by permission. All rights reserved. Introduction What is it that defines a home? Is it the perfectly chosen paint colors? The moldings, the archways, or the beams? Is it the matching nightstands, the puddled curtains, the tiled bathrooms, the oak-plank floors? For years, shelter magazines and design books defined a home that was worth having-and, by extension, a home that was worth showing off to the world-as one that was decorated just so, that paid attention to those kinds of details, and that was often brought to life by someone with professional expertise in such matters. And while those homes were often beautiful, they sometimes evoked an uneasy sense of anonymity; you got the same feeling from looking at them as you did from flipping through the catalog of a big-box furniture store. You wondered, “Who, exactly, lives here?” When we founded our online magazine Sight Unseen more than a decade ago-with the mission to provide readers with a highly personal look at design objects and the creative people behind them-we made a conscious decision to approach interiors from a radically different point of view. We believed, and still do, that while layout and fixtures and fabrics can all play a part in making a space aesthetically pleasing, it’s the objects you surround yourself with that truly give your home its soul: the vintage Danish cha...

-Titulo Original : As Cooked On Tiktok Fan Favorites And Recipe Exclusives From More Than 40 Tiktok Creators! A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Featuring both viral and brand-new recipes from many of the community’s most beloved TikTok food creators! “This cookbook is full of some of TikTok’s biggest trends, displaying innovative cooking and fun dishes to make at home.”-Gordon and Tilly Ramsay, from the foreword Bring the fun to your kitchen with some of the most popular recipes you know and love from the entertainment platform with more than one billion users globally! Featuring over sixty recipes from more than forty food creators on the platform, As Cooked on TikTok offers something different and delicious on every page. There’s The Ultimate Breakfast Sandwich from The Korean Vegan, Grilled Jalapeño Corn Off the Cob from Cooking with Shereen, Ramen Carbonara from Cooking with Lynja, Bang Bang Shrimp from Newt, and Strawberry Cream Puffs from ScheckEats-plus tips and techniques from TikTok star chefs like Ming Tsai, Alex Guarnaschelli, and The Pasta Queen, among others. Each recipe has not only been tested and vetted for home kitchens, but also includes a QR code to scan so you can go straight to that creator’s page. It’s like making a meal with the creator right in your kitchen with you! About the Author With billions of views and millions of fans worldwide, home cooks turn to TikTok food videos every day to discover and re-create the hottest trends in their home kitchens. TikTok food creators are changing the way people cook and think about food and are creating exciting new culinary classics that reach across time zones and oceans to inspire and entertain. Excerpt. © Reprinted by permission. All rights reserved. Introduction If you love to cook, your phone has become just as important as a sharp knife. Most often, the biggest influence on what you decide to make for dinner is the people on your feeds-both your friends bragging about what they just cooked and the creators you follow who develop recipe hit after hit (hello feta pasta!). But it’s not just about who you follow. What’s made cooking on TikTok so special is the connection. When you post a video of your take on a recipe everyone’s making, you become part of the community around a dish-and become a creator yourself. You can stitch, you can duet, and you can meet a ton of other people along the way who also have a passion for great storytelling and knockout recipes. All those interactions mean that new communities around shared interests are springing up, from cake bakers to air fryer enthusiasts. There’s something here for literally every type of cook (and if it doesn’t exist . . . start it!). The recipe videos on TikTok range from weekday-effortless to weekend-extra, so whether you love instant ramen or make your own 12-yolk fresh pasta, there’s a place for you. And yes, #potato TikTok is a thing. (Tell me you love carbs without telling me you love carbs.) This cookbook is a collection of the most exciting action happening on #FoodTok right now. It’s full of talented creators who are making food that’s original, fun, and what you want to eat every single day. In these pages, you’ll find more than forty creators from multiple countries who represent all ages and tons of different cuisines, and who range from professionally trained chefs to home cooking bosses. The one thing they all have in common is their passion for food and their watch-on-repeat videos. These are the recipes that they’re most proud of and a mix of their fans’ favorites, personal go-tos, and trends with staying power. It’s a collection of just over sixty recipes-all hits, no skips (and all tested to ensure they’ll work in your kitchen). They cover every meal of the day. They’re vegan, they’re meaty, they’re solo dinners, and party food. There’s flavors from all over the globe to exhilarate your taste buds. The recipes bring you into subgenres like #steak TikTok, #cake TikTok, #drink TikTok, and more. There are some show-off recipes, but mostly, they’re surprisingly easy. Baked oats? They’re like eating...

-Titulo Original : Boards And Spreads Shareable, Simple Arrangements For Every Meal-Fabricante : Clarkson Potter-Descripcion Original: Go beyond cheese with 65 recipes for delicious boards and epic spreads for dinner, appetizers, breakfast, snacks, and more. In Boards & Spreads, you won’t find cheese boards--instead, you’ll find simple ideas and scrumptious recipes for a variety of meals and snacks to share on platters or boards. From the Top-Your-Own Chili Board to the Crispy Chicken Bites Spread, and from the Charred Salad Platter to the Egg Pita Sandwich Board, you’ll find something for every meal and mood. Even drinks can be served in this fun fashion, whether its a Bloody Mary Bar at brunch or low-ABV cocktails at an afternoon picnic. There are also plenty of quick recipes for dips, spreads, and other tempting add-ons youll turn to time and again, like Smashed Olives, Quick-Pickled Shallots and Jalapenos, and Two-Minute Feta Dip. Whether you’re looking for a snackable spread for two, a grazing board to share when friends come over, or simply looking for easy-to-make recipes you can throw together on a whim, Boards & Spreads shows you how to turn everyday ingredients into festive, low-effort meals. Review “Whether hosting a dinner party or a sleepover, readers will find fun recipes and eye-pleasing, and crowd-pleasing, solutions for all their entertaining needs.”-Library Journal About the Author Yasmin Fahr is a food writer and contributor to NYT Cooking, The Kitchn, and Food52. Her writing and recipes have also appeared in The Washington Post, Epicurious, TASTE, Delicious, The Telegraph, Bon Appetit, Serious Eats, Todays online food section, and others. She is also the author of Keeping It Simple. Excerpt. © Reprinted by permission. All rights reserved. Introduction “Let’s make a fun spread situation!” my friend said to me one afternoon, as we chatted about what to eat. We were both feeling a bit lazy in our daytime sweatpants, and didn’t want to eat out but also didn’t want to cook-quite the modern predicament. A “fun spread” was our answer. A meal for which we could simply buy a bunch of things, doctor them up with a few fresh ingredients and pantry staples to make them feel a bit more homemade, and arrange everything together on a pretty board or platter so that we could nibble, snack, and chat without exerting too much effort or thought for our meal. I’m a big fan of this style of dining, as I have a “minimal effort, maximum flavor” approach to cooking. I love food that tastes good and making delicious meals, but I don’t want to leave the kitchen feeling exhausted afterward, or do a ton of dishes, especially when I have people over. If that makes you go, “me too!,” then welcome to your new favorite book. This low-effort, high-reward cooking approach is also applied to serving those wonderful recipes. Here, you’ll find vibrant and flavorful, low-maintenance food spread out on boards or platters for the sake of simplicity and ease. It’s a more convenient and casual way to eat, and it looks beautiful, too. While I love a good cheese and charcuterie spread, boards don’t need to be relegated to snacks and dips for daytime hangouts or cocktail hour (though you’ll find plenty of those here, too), as they work for any meal, any time of day-whether you’re gathering around the table for dinner, serving food for a crowd, or planning an outdoor get-together. You don’t need a lot of kitchen skills or experience to make these recipes, as the board-style approach is meant to be low-stress and more about enjoying time with friends and family over a gorgeous (and highly tasty) spread of food than anything else. While everything here is simple to prepare, you’ll find that the flavor combinations, colorful food, and serving suggestions make it look and taste anything but simple. This book is built for flexibility, and you are in charge of how small or large the spread becomes-each key recipe (i.e., the main thing you’re preparing for a given board) can be eaten with as many or as few of the accompaniments, condiments, and suggested...

-Titulo Original : The Moth Presents A Game Of Storytelling-Fabricante : Clarkson Potter-Descripcion Original: From the storytelling experts at The Moth, an interactive card deck that uses true stories to encourage lively conversations, spark creativity, and improve your public speaking abilities. Since 1997, The Moth has engaged thousands of fans through their celebrated live shows, workshops, and The Moth Radio Hour and The Moth Podcast. A Game of Storytelling features 100 themes, including Love Hurts, Mama Rules, Busted, Fuel to the Fire, Lifelines, Hot Mess, Chemistry, Duped, and many more. Over 300 additional prompts offer riffs on the themes to spark your stories. There are multiple ways to play: * All In: Pull a card and ask everyone at the table to share a story based on the theme and prompts. * Getting to Know You: Each player gets a card and shares a story based on their card’s theme and prompts. * Best in Show: Teams of two swap stories based on a card theme and prompts, then decide which story to share with the larger group. * Competitive StorySLAM: The host pulls a card at random then reads the theme and prompts. Players think of a story and pitch it to the group by sharing three key words related to it. The players then vote on which story they want to hear! Use these cards with friends, family, colleagues, classmates, and roommates to connect and revel in the things that make you laugh cry, think deeply, and reimagine the world. About the Author The Moth is an acclaimed nonprofit organization dedicated to the art and craft of storytelling. Since its launch in 1997, The Moth has presented more than 50,000 stories and received the MacArthur Award for Creative and Effective Institutions and a Peabody Award for The Moth Radio Hour, which airs on over 550 stations nationwide. The Moth Podcast is downloaded 90 million times annually. Meg Bowles, Catherine Burns, Jenifer Hixson, Sarah Austin Jenness, and Kate Tellers, along with The Moth’s artistic and workshop teams, have directed tens of thousands of stories told on stages worldwide...

-Titulo Original : The Phantomwise Tarot A 78-card Deck And Guidebook (tarot Cards)-Fabricante : Clarkson Potter-Descripcion Original: A fantastical 78-card tarot deck and guidebook hand-painted by the award-winning author of the spellbinding bestseller The Night Circus. Welcome to The Phantomwise Tarot. This black-and-white world is a little bit circusy, a little bit Wonderland, and a little bit nocturnal phantasia of its own invention. It is a mix of myth and fairy tale, where each individual you meet may be an illusion, reflection, or distortion. When Erin Morgenstern was working on her international bestseller The Night Circus, she began a creative exercise to better understand the complexities of the tarot. This painted series captures the themes of each of the 78 cards in a traditional Rider-Waite-Smith tarot deck with equal parts whimsy and mystery. Archetypal figures like The Fool, The Hierophant, and The Lovers emerge from dark skies and swirling clouds. The ravens may not be what they seem. The cats know more than they’ll ever tell. The accompanying guidebook offers interpretations of the cards and suggested spreads for tarot readings for beginners and expert readers alike. These cards have waited patiently for over a decade to find their way into the world. Please welcome them into yours. About the Author Erin Morgenstern is the New York Times bestselling author of The Night Circus (one of Time magazine’s 100 Best Fantasy Books of All Time) and The Starless Sea. Her books have won Alex, Locus, and Dragon Awards and have been published in dozens of languages. She has a degree in theater from Smith College and lives in Massachusetts...

-Titulo Original : Stranger Things The Official Hellfire Club Notebook A Grid-paper Notebook For Journaling, Drawing, Coloring, And More-Fabricante : Clarkson Potter-Descripcion Original: Join Eddie Munson and the rest of the Hellfire Club with this official multi-purpose blank notebook from the hit Netflix series Stranger Things! Stash all your ideas, notes, to-dos, and even your RPG campaign details in your sturdy Hellfire Club Journal. Great for doodling, sketching, map-making, and world-building, this fully customizable journal with a removeable half-jacket features the Hellfire Club logo on the journal cover and includes smooth writing paper with a gridded design...

-Titulo Original : Bill Cunningham On The Street Five Decades Of Iconic Photography-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * The first published collection of photographs by the icon of street style, bringing together favorites published in The New York Times alongside never-before-seen work across five decades. “A dazzling kaleidoscope from the gaze of an artist who saw beauty at every turn.”-Andre Leon Talley Bill Cunningham’s photography captured the evolution of style, of trends, and of the everyday, both in New York City and in Paris. But his work also shows that street style is not only about fashion; it’s about the people and the changing culture. These photographs-many never before seen, others having originally appeared in The New York Times and elsewhere-move from decade to decade, beginning in the 1970s and continuing until Cunningham’s death in 2016. Here you’ll find Cunningham’s distinctive chronicling of the 1980s transit strike, the rise of 1990s casual Fridays, the sadness that fell over the city following 9/11, Inauguration Day 2009, the onset of selfies, and many other significant moments. This enduring portfolio is enriched by essays that provide a revealing portrait of Cunningham and a few of his many fascinations and influences, contributed by Cathy Horyn, Tiina Loite, Vanessa Friedman, Ruth La Ferla, Guy Trebay, Penelope Green, Jacob Bernstein, and a much favored subject, Anna Wintour. More than anything, On the Street is a timeless representation of Cunningham’s commitment to capturing the here and now. “An absolute delight.”-People Review “Bill Cunningham: On the Street is the work of a great anthropologist and fashion genius. Through his skilled eyes and his camera lens, he chronicled a half-century of fashion, capturing the high road, as well as the man or woman, in the fashion parade of daily life. This book is a dazzling kaleidoscope from the gaze of an artist who saw beauty at every turn.”-Andre Leon Talley, Vogue contributing editor “On the Street helps fill the void left by Bill’s absence. His voice and his vision are very much alive on these pages, and the pictures and words are possibly even more potent the second time around. Remarkably, even though Bill’s images meticulously and wittily document fashion trends, the photographs never seem dated. We have in this book the New York we want to believe in, a magical metropolis where every resident, of every species, and even the flowers blooming in the park, have bewitching style. With this survey of his work, organized both chronologically and thematically, we finally see ourselves as Bill saw us-as a proud and restless tribe of exhibitionist-voyeurs.”-Amy Fine Collins, Vanity Fair special correspondent “This book is so inspiring, not only for the incredible fashion and images that Bill captured, but also for celebrating his decades-long commitment to the genre of street style.”-Scott Schuman, The Sartorialist “The history of fashion is actually the history of fashion photography, and in that respect, Bill Cunningham is our Herodotus.”-Judith Thurman, staff writer and cultural critic at The New Yorker “Pure joy and an absolute must for fashion lovers and Cunningham fans.”-Booklist (starred review) About the Author Bill Cunningham was an American fashion icon and photographer for The New York Times from 1978 to 2016, known for his candid and street photography. Before capturing the Times’s attention with a candid of Greta Garbo, Bill was a designer of women’s hats, then a fashion writer for Women’s Wear Daily and the Chicago Tribune. Excerpt. © Reprinted by permission. All rights reserved. PREFACE by TIINA LOITE, former photography editor, The New York Times Styles section Bill Cunningham was a photographer, yet he always liked to insist he wasn’t. “I’m not a real photographer,” he would say. “I’m a columnist who writes with pictures.” I knew and worked with Bill for more than thirty years as a photo editor at The New York Times. When I was asked to select and organize his work for this book, I did not k...

-Titulo Original : The Worldbuilders Journal Of Legendary Adventures (dungeons & Dragons) 365 Questions To Help You Create Mythical Characters, Storied Worlds, And Unique Campaigns-Fabricante : Clarkson Potter-Descripcion Original: An official Dungeons & Dragons journal featuring 365 writing prompts to help role-players of all levels get their creative juices flowing. Building something from scratch is exciting, but it can also be a challenge. Within this journal lie 365 prompts to help you start your journey. Every page will steer you to strengthening the details of your world, whether you’re playing within the vast Dungeons & Dragons cosmos or creating a landscape of your own design. You’ll encounter insightful questions that encourage you to delve deep into the backstories of your characters and their enemies, and what drives them to a life of adventure. You’ll also see prompts that reference D&D myths and legends, some familiar and others more obscure. Answer them as best you can or let them be the spark that starts your journey into the endless realms of D&D lore. Above all, this guided journal, like D&D itself, is driven by your imagination. There are no wrong answers, paths, or rolls here (though once the game begins there are no guarantees). Nor do you need to be a master storyteller, writer, or artist. You just need to aspire to create and have the courage to build something you may have never before imagined. 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...

-Titulo Original : Cinephile A Card Game-Fabricante : Clarkson Potter-Descripcion Original: Play quizmaster at home or over video chat with this “stylish and addictive card game for film nerds” (GQ), featuring, 150 cards and multiple ways to play. This card-based party game is a well-crafted mix of sleek design, pop culture, and film-sure to be a hit at any game night, family gathering, movie night, or even as an ice breaker for your new book club. With multiple ways to play based on difficulty level ranging from casual movie-goer to bonafide film nerd, Cinephile will have you and your friends racking your brains for Sean Connery’s lesser-known films, Cate Blanchett’s filmography, and Steve Buscemi’s most memorable cameos. Praise for Cinephile “Gorgeously designed and illustrated.”-Joshua Rothkopf, Time Out New York “Beautiful graphic design and hand-drawn portraits.”-Esquire “A new essential, beautifully-designed game for film lovers . . . the Criterion Collection of card games.”-Jordan Raup, The Film Stage Review “The game film geeks have been waiting their entire lives for.”-Drew Taylor, Moviefone “Film buffs rejoice! There’s an official place to channel all your cinema nerdery.”-Frankie Magazine “If you’ve got decades worth of movie trivia up in your head but nowhere to show it off, Cinephile: A Card Game just may be your perfect outlet.”-Jay Serafino, Mental Floss “A great way to put your Hollywood knowledge to the test.”-Sarah Shoen, Vanity Fair An enjoyable way to match your movie knowledge with like-minded friends.”-Leonard Maltin, Maltin On Movie...