The author of the phenomenal bestselling 100 Days of Real Food series addresses the most common concern of her readers--how to cut out processed food on a tight budget--in this full-color cookbook with shopping lists and prices for each recipe.

Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you'll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats-all of which turn Southern food on its head every step of the way. Hugh's recipes include- Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad-succulent and inexpensive, but lavish; Yellow Grits with Sauteed Shiitakes, Fried Eggs, and Salsa Rossa-a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes-his daughters' favorite dish; and Lemon Chess Pies with Blackberry Compote-his go-to classic Southern pie with seasonal accompaniment.

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do." Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style." (One hard-boiled critic called it "a joy forever.") In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch.

For almost 30 years, Beth Hensperger has researched baking traditions, both ancient and modern and from all over the world. In this book, she applies her wealth of knowledge to demystifying what many feel is this most intimidating of kitchen crafts - baking the perfect loaf of bread. This is an easy-to-follow, step-by-step manual, which novices should find easy to go through the basics and quickly learn to bake eight different breads, including white, whole-wheat and flat bread

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts- It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform- dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions

If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef's expertise to your kitchen.Along the way, BraveTart tells the surprising story of how these desserts came to be. With a foreword by The Food Lab's J. Kenji L?pez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic

Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

Warren Brown spreads his CakeLove magic on America's favorite course--breakfast! In CakeLove in the Morning, Warren covers everything: pancakes and French toast, frittatas and omelets, quick breads and cereals, bacon and biscuits. He adds his own trademark twists on classic recipes so you'll soon be making Coconut Waffles with Bananas Foster topping, Breakfast Lasagna, or Multigrain Rum Raisin Scones. With recipes as delicious as these, you'll never reach for a box of pancake mix again. As always, Warren leaves "no cabinet unopened" and covers all the spreads, sauces, and salads that go along with your favorite breakfast and brunch dishes.

From the food-stoked star of the A&E series Scraps and the National Chef of Sur La Table, a ground-breaking cookbook that reshapes the way you look at ingredients and makes the most out of every resource in the kitchen, featuring 150 color photographs and 100 ingenious recipes that expand your mind, the way you cook, and how you live.

Give up-and-coming chefs a chance to explore the foods of China and Japan! Cool Chinese & Japanese Cooking introduces readers to world geography and authentic, easy-to-make recipes that taste great. Cooking teaches kids about food, math and measuring, and following directions. Each kid-tested recipe includes step-by-step instructions and how-to photos. Tools and ingredients lists are also provided, as well as pronunciation guides when needed. So grab an apron and prepare for a tasty adventure!

The Neelys' down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.

What if you could have comforting soups and stews or a rich, warm, homemade dessert in just two quick and easy steps? Well, now you can. Step 1: Dump the ingredients into your slow cooker crock. Step 2: Press the "on" button. It's that easy to make chicken chili, pot roast, moist carrot cake, crumbly fruit crisps and more. Perfect for birthday parties, potluck suppers, family gatherings, or weekend guests, you'll find yourself spending much less time in the kitchen and much more time enjoying meals with loved ones. Hope Comerford has selected the yummiest dishes from home cooks across the country and can't wait to share them with you. She'll also give you tips on what size slow cooker to purchase and suggestions for easy prep and cleanup.

In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level--from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show).

India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients.

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty-five years. It''s the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever.

Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia's and Jacques's comments--the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

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.

Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.

Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.

My First Cookbook will inspire the youngest chefs to enter the kitchen, empower them to cook, and engage their creativity--plus they'll have fun doing it. From simple after-school snacks, family meals, and holiday celebration recipes, each beginner recipe is developed by America's Test Kitchen Kids before being kid-tested and kid-approved

Ten years ago, former New York Times food columnist Molly O'Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table.

Written by Australian celebrity chef Pete Evans, this book features more than 40 recipes for a wide variety of pizzas, from classic combinations, to modern flavors, to specialty and dessert pizzas. All of the recipes offer instructions for preparing the pizzas in the new countertop electric pizza maker as well as in a conventional oven. The book includes four basic doughs--including a gluten-free dough--which can be mixed and matched with a variety of sauces and toppings. Throughout the book are tips and tricks for creating flawless pizzas.

A must-have collection of over 120 vegetarian recipes: A vegetarian cookbook from Yotam Ottolenghi, the author of Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

After bestselling author Alice Randall penned an op-ed in the New York Times titled "Black Women and Fat," chronicling her quest to be "the last fat black woman" in her family, she turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful--yet still indulgent--dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie .

As the creator of the beloved blog Steamy Kitchen, Jaden Hair knows how to make Asian food accessible--and exciting--to home cooks. Now, with humor and a can-do attitude, Jaden presents this collection of her quick and flavorful recipes for healthy Asian dishes, most of which are naturally gluten-free and light on meat. With her infectious passion for cooking, Jaden teaches you how to shop for the best Asian ingredients, stock your pantry to streamline weeknight meals, and master delicious Asian cooking at home.

The $5 Dollar Dinner Mom--savings guru, savvy supermarket shopper, and mommy extraordinaire Erin Chase--does it again! With the same fool proof system she used to cut your weekly food budget and put a healthy and delicious $5 meal on the dinner table for your family, she takes it one step further with "The $5 Dollar Dinner Mom Does Breakfast and Lunch". Tailoring her tips at how to size up supermarket deals, clip coupons, and create weekly menu plans, she helps you start your day the right way. With the help of Erin--whether at home or on the go--you can use all the same tools you learned in "The $5 Dollar Dinner Mom Cookbook" to create breakfasts and lunches for less than $5 that are easy and kid-friendly too!

From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen.

This edition of the vegetarian cookbook, published 15 years ago, includes 25 new recipes as well as the modified old recipes. It uses less fat, diary products and eggs, and aims to be better organized, with more complete instructions and a useful tables of contents and index.

Welcome to Serenity, South Carolina, where good food and good friends await! Join Maddie, Helen and Dana Sue as they share their favorite down-home recipes as well as secrets, stories and small-town gossip from the world of the Sweet Magnolias. This gorgeous cookbook is full of Southern classics and heartwarming stories of friendship and fun.

Gill Rapley and Tracey Murkett are the creators of baby-led weaning (BLW), a commonsense way to introduce your baby to solid foods. There's no need to struggle with purées and spoon-feeding! Instead, Baby can explore the same foods you enjoy--how they feel, smell, and taste; how to grasp them and chew them--all at his or her own pace.

Let America's Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you'll cook with confidence.

Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today.The Complete Vegetarian Cookbookis a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.

As more people decide to become vegetarians--or nearly so--the scope of vegetarian meals is growing, too. No longer defined by the absence of meat, vegetarian cooking is an expansive, healthful, and delicious cuisine. No cookbook makes this more evident thanThe Essential Vegetarian Cookbookby Diana Shaw, author ofAlmost Vegetarian(Clarkson Potter, 1994; 175,000 copies sold). Filled with irresistible recipes and useful, accessible information,The Essential Vegetarian Cookbookwill be the authoritative guide for everyone who wants to eat vegetarian and needs to know how. Comprehensive, witty, and instructive, the book offers more than 600 (low-fat!) dishes and features mini-cooking lessons called "Make It Your Own," which teach cooks how to adapt recipes to their own tastes.

Easy restaurant recipes you can make at home Everyone enjoys a dinner out at a favourite restaurant, but who likes waiting for a table or paying inflated prices for a meal? With more than 300 fast and easy recipes, home cooks can now recreate their favourite restaurant dishes and dine out in style at their very own kitchen table! The book includes family-sized portions of favourites like: * Chili's Grill & Bar Boneless Buffalo Wings * Applebee's Bourbon Street Steak * Mrs. Field's Chocolate Chip Cookies With these tested and verified recipes, The Everything Restaurant Recipes Cookbook helps readers whip up nearly-identical restaurant meals and earn rave reviews from family and friends--on a much smaller tab! AUTHOR: Becky Bopp (Stanley, VA) writes about food, home remedies, fashion, and travel in the internet writers' community of Hubpages. Her most popular blogs are the hundreds of restaurant copycat recipes she posts regularly. She has analysed and recreated more than 500 restaurant meals from popular American chains like Olive Garden Italian Restaurant, Applebee's, Carrabba's Italian Grill, and Starbucks.

The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman's typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn't involve avoiding any foods--indeed, there is no sacrifice here.

From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!

Cooking has never been so disgusting...or delicious! This outrageous cookbook is full of recipes perfect for tricking your friends and family-but what they don't know is that these tricks are really treats! From realistic looking gummy worms to cookies that look like they belong in a litter box,The Gross Cookbookhas plenty of ideas to make people squirm. And all of the food tastes great. Interspersed with the disgusting dishes are fact sheets about gross dishes from around the world to increase your gross food knowledge!

This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the "hows" but also the "whys" of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sauteing? Why should you salt food at multiple stages during the cooking process?

Baking all your favorite desserts just got one step simpler with Stephanie Simmons’s recipes, which are faster, easier and don’t leave you with a pile of dirty dishes to wash when you’re done. These recipes are ideal for bakers with limited time or counter space, since there’s no need for fussy extra steps like separating wet and dry ingredients. Throw together a quick and easy everyday dessert like Gooey S’mores Brownies with Toasted Marshmallows. Impress your guests while still getting to spend quality time together with spectacular sweets like Salted Chocolate Peanut Butter Tart or Brown Sugar and Bourbon Cherry Crisp, and homey holiday bakes like Pumpkin Pie with Gingersnap Press-In Crust. And don’t forget to try one-bowl savory options like No-Knead Cheddar and Thyme Bread or Tomato Galette with Asiago and Gouda. You can also whip up one-bowl toppings like 10-Minute Salted Caramel Sauce, Chocolate Ganache Two Ways and Infinitely Adaptable Glaze to take your treats to the next level. With Stephanie’s time-saving tips and tricks, making desserts from scratch will be as breezy and low-effort as any boxed mix―but much more delicious.

Here are some of my favorite make-it-happen dishes, pulled from my nonstop life as a busy wife, mother of four, and lifelong lover of food! The Pioneer Woman Cooks: Come and Get It! includes more than 120 of my best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, and snacks. (And let's not forget the glue that holds it all together: desserts! There are some dandies in here, friends.)

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. "Vegetarian Cooking for Everyone" teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. "Vegetarian Cooking for Everyone" is in every way Deborah Madison's magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

What to Cook and How to Cook It is the ultimate cookbook for beginners, showing how to cook easy, delicious meals for every day of the week. With a winning combination of clear step-by step-photographs, and authoritative, foolproof recipes, it takes 100 favourite everyday dishes and guides the reader through every step of the cooking process with recipes that absolutely anyone can follow. Each ingredient and stage of the cooking process is illustrated with a clear colour photograph, and the striking, simple design will encourage anyone who lacks confidence at cooking to have a go at producing nutritious, home-cooked food for their family and friends. Every stage is clearly explained, with no prior knowledge taken for granted. Even common terms such as 'finely chopped' are explained in an illustrated glossary.

What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour's worth of sleep? When is the right time of day to eat that chocolate chip cookie? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide reveals how to use food to enhance our personal and professional lives--and increase longevity to boot. What to Eat When is not a diet book. Instead, acclaimed internist Michael Roizen and preventive medicine specialist Michael Crupain offer readers choices that benefit them the most--whether it's meals to help them look and feel younger or snacks that prevent diseases--based on the science that governs them