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Clarkson Potter
$45.00 $25.22

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredien...ts, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen. read more

Clarkson Potter
$27.50 $14.80

Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and co...oking them with the techniques they knew. Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book. read more

Clarkson Potter
$35.00 $23.18

Known for his delicious and gorgeous baked goods, John Barricelli of the SoNo Baking Company in Norwalk, Connecticut, has become a... local celebrity. In The Seasonal Baker, he brings everyday baking with fruits and vegetables within reach for home cooks, offering 135 sweet and savory recipes for all seasons.             John patiently walks readers through his recipes for breakfast treats, quick breads, poached fruits, cookies, pies, cakes, quiches, pizzas, and more. He shares his Pears “Belle Hélène,” using the fall’s bounty and including suggestions for how best to submerge fruit for poaching. His Strawberries Romanoff—perfect for summertime—comes with tips on how to gently clean the berries so they retain their beautiful shape. The Blueberry Cheesecake in Glass Jars offers a delightful, picnic-style presentation for company. He presents Joan’s Carrot Bars with Cream Cheese Frosting and Spiced Pecans for a cozy winter treat.  Pumpkin Whoopie Pies with Cinnamon Cream are a hit with all ages, perfect for Thanksgiving when pumpkin harvest is in full swing. He steeps and softens sun-dried tomatoes for Cheese Focaccia with Summer Squash, and guides you through making Grilled Pizza with Figs and Ricotta, great from summer through early fall, and which can be made in the oven.             In his follow-up to his acclaimed The SoNo Baking Company Cookbook, John showcases the diversity of the produce, keeping us connected to the seasons. He also includes a definitive shopping guide on how to buy and prepare fruits and vegetables, and how best to store them for later use. This rich collection of recipes, great for beginning bakers and pros alike, is accompanied by gorgeous four-color photography, as well as Barricelli’s family stories. These are the recipes that he makes at home with his children, and they will inspire you to add his seasonal family favorites to your own standbys. Often simple enough for anyone to make, these dishes are mouthwateringly beautiful and approachable enough to make during the week.Through fall, winter, spring, and summer, this is the book you’ll turn to again and again for recipes that feel like home. read more

Clarkson Potter
$35.00 $27.35

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealt...h of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.  Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover. read more

Clarkson Potter
$30.00 $19.98

What could be better than standing on top of a mountain, snow sparkling, the slopes calling? Not much, except perhaps skiing down ...to a warm, home-cooked meal that comes together effortlessly.The Ski House Cookbook makes it all possible with 125 recipes that will keep you on the slopes or winding down with friends afterward, not stuck at the stove. Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, sautés, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen. And, to get you in the right frame of mind, each recipe is coded with a difficulty rating that corresponds to the familiar green dots, blue squares, and black diamonds of the slopes.Start the day with ’Twas the Night Before French Toast (assembled in advance and baked in the morning) to keep you going until lunchtime, when a Colorado Cubano (made in a flash from readily available deli meats) will refuel you for the afternoon. An entire chapter of après-ski snacks, including Green Mountain Fondue and Spicy Roasted Chickpeas, helps tide you over until dinner, which includes tempting options such as Roasted Pork Loin with Cherry Balsamic Pan Sauce, Mogul Beef Chili, and Roasted Brussels Sprouts with Bacon. Hearty soups and pastas and indulgent desserts round out this collection of recipes that will warm you up from the inside out.In addition to the irresistible recipes, The Ski House Cookbook offers practical information on cooking at high altitudes, a section on getting the most out of your slow cooker, and 50 beautiful full-color photographs of the great dishes and snowy landscapes that skiers love. So whether you’re hitting the slopes or just dreaming of days in the lodge, a double diamond pro or struggling down the bunny hill for the first time, here is your go-to guide to making easy, satisfying, and comforting winter meals. read more

Clarkson Potter
$15.00 $11.77

With luscious recipes for everything from Chili-Cheese Crunches to Mocha Kahlua Sherbet, The Fat-Free Junk Food Cookbook puts an i...rresistibly fresh spin on healthy cooking for the whole family. 10 illustrations. 128 pp. National publicity. 20,000 print. read more

Clarkson Potter
$60.00 $43.68

Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cook...ing will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book. Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical. It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats. A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home. read more

Clarkson Potter
$30.00 $15.44

An original book on the craft of mixology is a rare gem. Gary Regan’s The Joy of Mixology is such a gem, one whose genius lies in ...Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own. For example, once you understand that the Margarita is a member of the New Orleans Sour Family, you’ll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula. In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, you’ll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartenders’ wares and select spirits and liqueurs, and the origins of many cocktails, you’ll feel as though you’re behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare. With more than 350 drink recipes, The Joy of Mixology is the ultimate bar guide. Ground-breaking and authoritative, it’s a must-have for anyone interested in the craft of the cocktail. read more

Clarkson Potter
$35.00 $18.73

For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the m...oment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.“I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.”—John Grisham“I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang read more

Clarkson Potter
$32.50 $22.53

Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas i...n Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.  On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.  With this book, you’ll learn:   • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries    • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results    • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior    • How to cook steak consistently and perfectly every time    • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins    • How to make no-knead Danish that are even better than the ones at your local bakery    • How to smoke vegetables to make flavorful vegetarian dishes    • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi    • How pressure cooking sunflower seeds can transform them into a creamy risotto    • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun. read more

Clarkson Potter
$19.99 $12.17

From the New York Times Bestselling author of The Biggest Loser cookbooks: amazingly simple, super-speedy, and decadent recipes th...at taste sinful but are 100 percent guilt-free Devin Alexander lives by the motto that "twenty minutes in the kitchen can save you 3 hours on the treadmill!" The chef and author of The Biggest Loser Cookbook  has maintained a weight loss of fifty-five pounds for almost twenty years by transforming the decadent dishes that we all crave into fantastic lo-cal indulgences.  Now, she shows us how to make those mouthwatering favorites in mere minutes. Because—let's face it, we want what we want and we want it NOW! With simple, super easy-to-follow recipes for delectable dishes such as Unbelievable Easy Chicken Parmesan, Carmelized Apple Buuter-Topped Pork Chops, Bacon Cheeseburger,  and even a Peppermint Brown "Pizza," you can now whip up fantastic, slimming meals in the time it would take to go through the drive-thru. read more

Clarkson Potter
$25.00 $15.65

Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them ...to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts. read more

Clarkson Potter
$35.00 $20.45

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first coll...ection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it, Ina shared her ideas for familiar food but with outstanding flavor and -- most important of all -- recipes that really work.Now, with Barefoot Contessa Parties! Ina shares secrets she has gleaned from her years not only as a caterer but as a dedicated party giver. The keyword here is fun. Ina's parties are easy to prepare and fun for everyone, including the host. Forget those boring Saturday-night dinners that just won't end. With Ina's advice, you're certain to have all your friends saying, "Wasn't that fun!"Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup.Ever since Ina published her first book, people write, e-mail, and stop her on the street to say how much they love the food. She's reached new heights here with recipes like sour cream coffee cake--the ultimate breakfast treat. Salads? The red lettuce, balsamic onions, and blue cheese; Chinese chicken salad; and panzanella may be the best you've ever tasted. Filet of beef is easy to make for a fancy dinner with oh-so-good gorgonzola sauce, or sliced into sandwiches and served with lobster rolls for a Superbowl party. And fans of The Barefoot Contessa Cookbook will be delighted to find the recipe for the Lemon Cake they drooled over but only saw pictured, right here in this book.With so many great ideas and recipes in these pages for you to use, your friends will start to wonder why your parties are always so much fun. read more

Clarkson Potter
$35.00 $18.70

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans wit...h her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.  No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.  GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. read more

Clarkson Potter
$29.99 $15.45

Owning your kitchen is about being in charge when you cook—understanding how flavors work together, how to improvise with ingredie...nts you have on hand, and, above all, how to feel confident and stress-free when making meals. In Own Your Kitchen, Anne Burrell gets you in that groove by sharing the recipes she makes when she's relaxed and cooking at home.Anne has designed these 100 recipes to get you comfortable with dozens of essential techniques—like how to create a perfect omelet, how to butterfly a chicken for an easy roast, and how to bake a focaccia to doll up any meal. Along the way, she offers priceless tips: such as what can be made ahead (like her garlic-ginger-soy-citrus marinade that can be used with just about anything or a freezer staple like fish stock) or how to coax flavor out of a chicken with a garlic rubdown.More than anything, though, Own Your Kitchen will build your repertoire with impressive twists on classics like Carbonara Frittata, Olive Oil–Poached Salmon, Grilled Hanger Steak with anchovy-butter sauce, and—maybe best of all—Hawaiian Pork Roast. Anne will walk you through her seasonal faves, like Zucchini Cannelloni, Wilted Romaine Salad with Toasted Hazelnuts (great crunch!), and Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce. When at the farmer's market, you'll keep in mind her Spring Veggie Stew with bright asparagus and sugar snap peas (or, as Anne suggests, any combo of spring veg) and the super easy Crispy Crunchy Kale Chips.These are recipes that will work every time. And with Anne by your side, reminding you to set up, taste, season, check, and be patient, you'll also get in on the secrets (including tricks for bouncing back from mistakes) that she's picked up over the years in some of the best restaurant kitchens and from working with people trying to be better home cooks, just like you.So, get comfortable in your kitchen. You own it! read more

Clarkson Potter
$32.50 $17.79

Food Network’s most beautiful star reveals her secrets for staying fit and feeling great in this gorgeous, practical book with hea...lthy recipes including nutritional information, and personal lifestyle and beauty tips. Finally answering the question her fans ask most often, “How do you stay so trim?,” Giada De Laurentiis shares the delicious easy recipes and tips she uses to maximize energy and remain fit. Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into a month of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, Giada’s Feel Good Food is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest. read more

Clarkson Potter
$14.99 $9.12

Sweet-tart lime. Bright cherry. Creamy vanilla. Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, ...the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it’s easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that’s as sweet (or not) as you like—minus any artificial colors, flavors, or sweeteners.            In Make Your Own Soda, you’ll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You’ll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive. read more

Clarkson Potter
$16.00 $10.42

From French Toast to Fried Chicken, Delicious Gluten-Free Foods!Think you have to give up bagels, biscuits, and breads just becaus...e you're on a wheat- or gluten-restricted diet? Think again! If you suffer from wheat or gluten allergies, inside The Gluten-Free Kitchen you'll discover a world of foods you never knew you could enjoy—foods such as cornbread, cinnamon rolls, and coffee cake; or even pancakes, pizza, and pumpkin pie! Both novice and experienced cooks will enjoy such tantalizing dishes as: ·Sour Cream Breakfast Muffins ·Blueberry Cobbler ·Ham and Cheese Pocket Pies ·Onion Rings ·Fried Chicken ·Simply Sinful Chocolate Cake ·And much, much more! "This book offers a wealth of tips and helpful hints for successful gluten-free cooking . . . including recipes most of us grew up enjoying."—Cynthia R. Kupper, C.R.D., executive director of the Gluten Intolerance Group "An excellent source of gluten-free recipes that taste good and are easy to prepare."—Suzanne R. Curtis, Ph.D., R.D., Department of Nutrition and Food Science, University of Maryland read more

Clarkson Potter
$35.00 $19.70

Long gone are the days when only “a meat and two veg” qualified as a real meal; today, says Sara Foster, “salads are meals, sandwi...ches and quesadillas qualify as respectable grown-up dinners (or breakfasts or lunches, for that matter), and eggs can be eaten any time of day.” In this new cookbook, Sara acts as a mentor to the rest of us, sharing her passion for practical, comfortable cooking at home with more than 100 recipes for everyday meals.As the owner of two of the mid-Atlantic’s busiest gourmet markets, Sara shares her professional knowledge about ingredients and techniques, incorporating the changing trends in cooking, health, and entertaining. Formal is out; instead we want relaxed, versatile recipes that are full of flavor but don’t require precision cooking or fussy techniques. We want to approach cooking with a sense of comfort and ease, and Sara Foster’s Casual Cooking teaches us how: it is relaxed yet refined homey yet sophisticated, showcasing the kind of meals we all want to eat—and will actually cook, day in, day out. In Sara Foster’s Casual Cooking, Sara will help you navigate both the kitchen and the market with greater ease, resulting in satisfying meals that won’t take all day to make. The recipes include the most popular dishes at Foster’s Market and her own personal favorites, and all feature the updated Southern flair that has made her one of the South’s best-known cooks.From easy party platters to assemble for impromptu guests to ingenious ways of turning a bag of spinach, a package of sausages, or a ball of pizza dough into a fresh and fabulous dinner, here finally is a cookbook that reflects the way we really eat today. read more

Clarkson Potter
$25.00 $14.50

For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans... of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.As inspiring as it is practical, Meatless features 200 recipes—each accompanied by a gorgeous photograph—for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include: • Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms• Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash• Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes• Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin• Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh• Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos• Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes• Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries” read more

Clarkson Potter
$18.00 $11.14

From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially a...dapted for use in American kitchens. read more

Clarkson Potter
$35.00 $16.45

As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophist...icated yet accessible fare. Whether you’re dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal can–and should–be the ultimate dining experience. At last, in Tyler’s Ultimate, he shows us how to get these spectacular results in much less time. Tyler believes the ultimate meal brings together good food, good friends, and good times–with Tyler’s Ultimate as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, he’s sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best. Make no mistake: Tyler’s approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a “wow!” experience, his recipes feature bright, exciting flavors that sing on the tongue yet don’t require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including can’t-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire. Filled with recipes for sensational, all-American food, Tyler’s Ultimate is the all-around, everyday great cookbook his fans have been waiting for. read more

Clarkson Potter
$32.50 $21.46

You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if yo...u're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you."Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time. read more

Clarkson Potter
$24.99 $14.54

No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of ch...oices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long. read more

Clarkson Potter
$25.00 $14.42

At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes ...NYC and Erin McKenna's Bakery NYC and the visionary who also cracked the code of vegan frosting   For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants. Brunch was even worse: flaky croissants, biscuits, bagels . . . As an act of self-preservation, she tried to pretend they didn’t exist. After pioneering vegan and gluten-free dessert baking at her beloved bicoastal bakery, Erin set about righting this wrong, tackling the beautiful treats in those forbidden bread baskets. The result is all the savory bread a gluten-free vegan guy or gal could want and more, including English Muffins, Cinnamon Raisin Bread, Sweet Potato Sage Rolls, Pizza Dough, Corn Tortillas, Puff Pastry Dough, Pretzels, Scallion Pancakes, even a simple and perfect Sandwich Bread. And since you can’t say “bread” without saying “butter,” she created a rich and creamy vegan butter unlike anything else, too. The world’s bread basket just got a whole lot fuller. read more

Clarkson Potter
$25.00 $14.44

A latest collection of vegan, gluten-free and refined sugar-free recipes by the proprietor of BabyCakes NYC and BabyCakes in Los A...ngeles features revised versions of classic favorites, including gingerbread pancakes, honey buns and German chocolate cake.Title: Babycakes Covers the ClassicsAuthor: McKenna, Erin/ Donne, Tara (PHT)Publisher: Random House IncPublication Date: 2011/04/12Number of Pages: 144Binding Type: HARDCOVERLibrary of Congress: 2010025330 read more

Clarkson Potter
$45.00 $11.90

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a ne...w style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.  In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.  Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.  This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs. read more

Clarkson Potter
$18.99 $12.52

The only vegetarian cookbook designed to satisfy every member of the family. It can be challenging to create nutritious family mea...ls that appeal to everyone at the table, including the picky eaters. But Nava Atlas has solved the dilemma with a collection of down-to-earth recipes reflecting the way families really eat. Flexible, adaptable, and filled with ways to make wholesome food more attractive to children, The Vegetarian Family Cookbook tackles breakfast, lunch, dinner, and snack time like no other vegetarian cookbook on the market.Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals, with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, and Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens of delicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products. Whether you are a committed vegetarian or are simply cutting back or eliminating meat for economic, ethical, or health reasons, The Vegetarian Family Cookbook makes this an appealing, stress-free decision. read more

Clarkson Potter
$19.95 $12.65

Bestselling cookbook author and New York Times op-ed columnist Mark Bittman anthologizes his popular recipes from the Minimalist s...eries in this easy-to-reference slipcase set of four miniature cookbooks: (1) Small Plates and Soups; (2) Pasta, Pizza, and Grains; (3) Meat, Fish, and Poultry; (4) Vegetables.      This boxed set contains over 160 recipes ideal for the harried chef who is still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish featured in this anthology. The ideal size and packaging for gift giving, this small slipcase set of cookbooks makes a thoughtful housewarming or holiday gift for the everyday gourmand or novice chef. read more

Clarkson Potter
$35.00 $20.24

The first real cookbook for cocktails, featuring 500 recipes from the wolrd's premier mixologist, Dale DeGroff. Covering the entir...e breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques—the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar. read more

Clarkson Potter
$27.00 $5.98

Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredient...s that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish.Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two.  The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so,  it may change everything about the way we eat today. read more

Clarkson Potter
$24.00 $18.53

A cookbook and backyard gardening and homesteading guide for women who want to grow food efficiently, cook seasonal recipes, or ev...en try foraging, camping, and living off the land.Self-sufficiency is the ultimate girl power   Georgia Pellegrini, outdoor adventurer and chef, helps you roll up your sleeves and tap into your pioneer spirit. Grow a small-space garden and preserve a little deliciousness for the cold months; assemble the makings of a self-sufficient pantry; learn to navigate without a compass for your next camping trip; or even forage for plants that give you energy.Whether you’re a full-time homesteader, a weekend farmer’s market devoté, or anyone looking to do more by hand, this overflowing resource will help you hone new skills in the kitchen, garden, and great outdoors. It includes:· More than 100 recipes for garden-to-table dishes, preserves, and cured foods · Small-space gardening advice on building a raised bed, choosing what to grow, and saving seeds · DIY projects, such as Mason jar lanterns and homemade notecards · Superwoman skills like assembling a 48- hour survival toolkit in an Altoids tin   Packed with beautiful photographs and illustrations, Modern Pioneering proves that becoming more self-sufficient not only means being empowered, but also having a lot more fun. read more

Clarkson Potter
$22.50 $12.99

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken... recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:--Hattie B’s Hot Chicken--Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise--Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy--Jacques-Imo’s Fried Chicken and Smothered Cabbage--The Loveless Café’s Fried Chicken and Hash Brown Casserole--Blackberry Farm’s Sweet Tea–Brined Fried Chicken--Charles Phan’s Hard Water Fried Chicken--Thomas Keller’s Buttermilk Fried Chicken--Wylie Dufresne’s Popeyes-Style Chicken Tenders and BiscuitsSink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure. read more

Clarkson Potter
$24.99 $6.53

With 250 tempting recipes to take you from breakfast all the way through dessert, Everyday Food: Fresh Flavor Fast is the indispen...sable collection that home cooks yearn for. Organized into familiar categories—including sandwiches and pizzas, appetizers, salads, soups and stews, pastas, main courses, and side dishes—this highly anticipated follow-up to the bestselling Everyday Food: Great Food Fast helps you whip up the perfect dish any time of day.   Here is a book for the way we cook and eat now, with an emphasis on stretching meals (for example, leftovers from a roasted chicken are used to make a quick gumbo and roasted vegetables perform a second act as a vibrant pizza topping), turning to economical ingredients that deliver great results (such as flank steak, served with a piquant parsley-garlic sauce), and making healthier versions of comfort foods without skimping on flavor (like a lower-calorie chicken potpie). A section on enticing vegetarian main dishes as well as a roster of irresistible desserts round out this comprehensive collection. Here’s a taste of what’s inside:   Breakfast: Jam-Filled French Toast  Sandwiches and Pizzas: Eggplant and Mozzarella Melt  Appetizers: Goat Cheese Crostini  Salads: BLT Salad with Buttermilk Dressing  Soups and Stews: Minestrone  Pastas: Spaghetti Puttanesca  Main Courses: Meatballs with Rosemary  Vegetarian: Mushroom and Parmesan Risotto  Side Dishes: Roasted Sweet Potato Fries  Desserts: Gingered Blackberry and Plum Shortcakes    Brimming with great time- and budget-saving tips as well as smart kitchen techniques, Everyday Food: Fresh Flavor Fast helps you use what you have on hand to make everyone’s favorite foods. With an easy-to-read format, a photograph of each and every dish, and plenty of ideas to keep you inspired, this is the cookbook you will turn to day after day for wonderfully simple, delicious meals. read more

Clarkson Potter
$17.99 $10.37

Poland, like France, is a country where people really know food. One can stop at a wayside inn in the country or at a modest resta...urant in a working-class city neighborhood and be served a meal worth remembering. Good food is a tradition.Polish Cookery is an American adaptation of Uniwersalna Ksiazka Kucharska (The Universal Cookbook), long the most famous standard cookbook in Poland. All weights and measures have been converted to American usage, and suitable substitutions are provided for hard-to-get ingredients. The recipes range from the familiar to the exotic and include soups like Polish Mushroom and Barley Soup, Fresh Cabbage Soup, many variations of Barszcz, the famous Polish beet soup, and Sorrel Soup with Sour Cream.The Poles are very fond of pates, dumplings, and meat pastries. In Polish Cookery, you'll find recipes for Meat Patties, Potato Croquettes, Venison Pastry, Partridge Pie, Game Pate, many variations on the celebrated Pierogi, or dough pockets, and Buckwheat Cakes.Authentic entrees include Loin of Venison, Roast Wild Goose, Smothered Pike, Turkey in Madeira Sauce. Chicken Casserole with Currants, Smothered Duck in Caper Sauce, Hussar Pot Roast, Tenderloin Smothered in Sour Cream, and perhaps Poland's most famous dish, Bigos, or Hunter's Stew.To round out the Polish meal, there are recipes for Mashed Turnips and Potatoes, Split Pea Fritters, Stuffed Kohlrabi, Fried Carrots, Mushroom Ramekins, and Pearl Barley with Dried Mushrooms.Finally Polish Cookery offers such dessert treats as Almond Torte, Cracow Torte, Spice Cake, and Almond Babka.Polish cuisine evolved over centuries, a combination of East and West, aristocratic hauteur and peasant fare. It is a rich culinary heritage that is faithfully represented here in Polish Cookery. read more

Clarkson Potter
$19.99 $9.84

GLOBALLY INSPIRED RECIPES TO BREW AT HOME   With the creativity behind today’s craft-beer revolution reaching all-time heights, bo...th new and experienced brewers are looking to expand their palates. Brooklyn Brew Shop founders Erica Shea and Stephen Valand took a tour of the world’s most innovative and storied breweries and returned with thirty-three stovetop-ready recipes for silky stouts, citrusy IPAs, and robust porters, along with stories inspired by the global community of small-batch brewers. Now Erica and Stephen bring the taste of world-class beer into your kitchen (no matter how small it is). They share a German-style Smoked Wheat, an aromatic Single Hop IPA inspired by The Kernel in London’s Maltby Street Market, as well as recipes straight from the brewmasters, including an imperial stout from Evil Twin, Ranger Creek’s Mesquite Smoked Porter, and a Chocolate Stout from Steve Hindy, the founder of Brooklyn Brewery.   Since beer is best with food, Erica and Stephen have also included recipes for a Farmhouse Ale Risotto, Spent Grain No-Rise Pizza Dough, Shandy Ice Pops, IPA Hummus, and more. With tips and introductory techniques to get you started brewing if you’re a first-timer, you’ll have world-class, small-batch beer ready to drink in no time. read more

Clarkson Potter
$40.00 $25.84

James Beard–award-winning pastry chef Johnny Iuzzini returns to basics in this complete baking course in a book with everything a ...home baker needs to confidently turn out 150+ sweets with sophisticated flavors.  Iuzzini starts by sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream. The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting. read more

Clarkson Potter
$45.00 $26.23

Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its under...stated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused." Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. read more

Clarkson Potter
$14.99 $10.68

Stir up delicious fit-for-a-crowd cocktails.Find inspiration in fresh fruit, smoky spices, and potent spirits, and mix a bowl or p...itcher of punch for any occasion or season. Whether it's a drink served in champagne flutes at a holiday party or in Mason jars and paper cups in the backyard, you'll take cocktail hour to a whole new level with every one of these drinks:• CLASSIC COCKTAILS, such as Pimm’s Punch• SANGRIAS AND CHAMPAGNE-BASED PUNCHES, such as Meyer Lemon Drop Champagne Punch• TROPICAL DRINKS, such as Kumquat-Tangerine Smash• HEIGHT OF SUMMER, such as Watermelon-Tequila Punch• FIRESIDE COCKTAILS, such as Aztec Chocolate Punch• NONALCOHOLIC PUNCHES, such as Mixed Berry Lemonade read more

Clarkson Potter
$32.50 $19.27

By Curtis Stone Aussie Curtis Stone, host of TLC's Take Home Chef, is best known for his laid-back approach to cooking. Though he'...s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he's shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal. With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what's in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones. Recipes Include: Pan-Fried Calamari with Roasted Asparagus Salad Sticky Chicken Drumsticks Red Curry with Lobster and Pineapple Brownie Cupcakes Curtis Stone is the host of TLC's Take Home Chef. He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show. Originally from Melbourne, Australia, he lives in Los Angeles. Size: 10" x 8" Hardcover 272 Pages Color Photographs Throughout Published 2009 read more

Clarkson Potter
$29.99 $21.60

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be... easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.” —from the Introduction   In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.             A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours,  and garden baskets tumbling over with bright red tomatoes.             Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.             The more than 150 tempting recipes include: ·         Fried Zucchini Flowers ·         Red Peppers Melted with Balsamic Vinegar ·         Potato Ravioli with Zucchini, Speck, and Pecorino ·         Risotto Primavera ·         Pizza with Caramelized Onions and Sausage ·         Cannellini Bean Soup with Pancetta ·         Little Veal Meatballs with Artichokes and Cherry Tomatoes ·         Chicken Under a Brick ·         Short Ribs, Tuscan-Style ·         Domenica’s Rosemary Potatoes ·         Folded Fruit Tart with Mascarpone ·         Strawberry Semifreddo ·         Steamed Chocolate Cake with Vanilla Sauce   Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.             Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life. read more

Clarkson Potter
$25.00 $18.20

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity. The only wheat ...in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain.   Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential.   With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love. read more

Clarkson Potter
$14.99 $9.99

The best dump-and-stir dessert just got better. With creative mix-ins, homemade marshmallows in 10 fun flavors, and toppings galor...e, Crispy Treats takes this tried-and-true, easy-peasy snack-time favorite to the next level. Without fancy equipment—or even an oven—you can mix and match candies, chocolates, and more to make 40 irresistible goodies, including such flavors as:     • Salted Caramel & Pretzel    • Chocolate-Hazelnut    • Peanut Butter Cup    • Berry Cobbler    • Gingerbread    • Key Lime Pie    • Peanut Butter Cup    • White Chocolate–Cranberry    • Cookies & Cream read more

Clarkson Potter
$22.50 $14.99

Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, a...ll highlighting seasonal produce. Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere. read more

Clarkson Potter
$35.00 $27.59

In this enticing James Beard Award-nominated follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and produc...er of The Splendid Table public radio show, celebrate Saturday and Sunday—those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way.In The Splendid Table's How to Eat Weekends, Lynne and Sally take you on escapades for a deeply pleasurable experience. They want you to head to different neighborhoods and markets, gather up ingredients, and embrace new cooking techniques and flavors that will carry over into your everyday meals. They include backstories about the rituals and reasons behind particular dishes (such as why lettuce figures into southern Chinese New Year celebrations) and take you deep into the aromatic aisles of ethnic markets and neighborhoods.Loyal listeners to The Splendid Table radio show know Lynne and Sally's insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity fires exciting flavors and new takes on dishes we'll want to eat every day of the week.Here are 100 recipes for weekends, when you can enjoy the journey of cooking rather than just the destination. The recipes are accessible and their directions easy to follow whether you're a rookie or more experienced in the kitchen. Begin a meal with Rice Paper Rolls of Herbs & Shrimp or Mahogany-Glazed Chicken Wings. Try Scandinavian Broth with Scallop–Smoked Salmon Drop Dumplings; Barley Risotto with Saffron, Corn & Chives; or Sichuan-Inspired Pickled Vegetables. Main courses include Yucatán Pork in Banana Leaves; Timbale of Sweet Peppers, Greens & Hominy; and Leg of Lamb with Honey & Moroccan Table Spices.Readers will also find lots of variations and ideas for leftovers in "Work Night Encores," expert wine pairings, and musings—plus the stories, quips, and history that Splendid Table fans have come to love. The Splendid Table's How to Eat Weekends in an essential addition to any cookbook shelf. read more

Clarkson Potter
$35.00 $17.98

Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The... editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture. read more

Clarkson Potter
$23.00 $12.63

Rise and dine! If there’s one meal of the day to get passionate about—no matter where you’re from in this great land—it’s breakfas...t with all the fixings. Featuring down-home diners, iconic establishments, and the newest local hot spots, America’s Best Breakfasts is a celebration of two of this nation’s honored traditions: hitting the open road and enjoying an endless variety of breakfasts. Even without a road trip, you can re-create favorites that will satisfy any time of day, including:   - Shrimp and Grits, Hominy Grill, Charleston - Croque Monsieur Sandwiches, Tartine, San Francisco - Kimchi Pancakes, Sunshine Tavern, Portland - Filipino Steak with Garlic Fried Rice, Uncle Mike’s, Chicago - Cannoli French Toast, Café Lift, Philadelphia - Brioche Cinnamon Buns, Honey Bee, Oxford - Morning Glory Muffins, Panther Coffee, Miami read more

Clarkson Potter
$30.00 $19.11

Care for your body from the inside out with this cookbook that highlights ingredients and recipes designed to make your skin glow....After more than 20 years of experience as a makeup artist and beauty consultant, Wendy Rowe’s approach is uncomplicated and holistic. In Eat Beautiful, she details how specific ingredients feed your skin, offering breakdowns of the vitamins and nutrients they provide. They include: · Pomegranate: The Elixir of Youth packed with Vitamin C, which stimulates collagen production to keep skin looking taut, young, and radiant. · Spinach: The Free-Radical Fighter whose iron moves your blood, helping to repair your skin cells. · Chili Peppers: The Circulation Booster famous for its capsaicin, which reduces blood pressure and improves circulation by encouraging blood vessels to relax and dilate, therefore acting as an anti-inflammatory. · Natural Red Wine: The Youth Potion featuring a powerful anti-ageing antioxidant that slows the grown of acne-causing bacteria and fights disease-causing free radicals. Rowe’s recipes showcase these essential foods to help target specific skin problems and alleviate common complaints. She even provides specific advice for what to incorporate or avoid depending on skin type.   Here, too, are suggestions on how to pamper yourself with recipes for homemade masks, scrubs, mists, cleansers, and toners, as well as an informative section for troubleshooting those confidence-sapping skin problems. Organized into the four seasons, you can dip in and out of this stunning cookbook, or follow it as a plan. Either way, it ensures beautiful, radiant skin all year round. read more

Clarkson Potter
$35.00 $14.00

As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophist...icated yet accessible fare. Whether you’re dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal can–and should–be the ultimate dining experience. At last, in Tyler’s Ultimate, he shows us how to get these spectacular results in much less time. Tyler believes the ultimate meal brings together good food, good friends, and good times–with Tyler’s Ultimate as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, he’s sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best. Make no mistake: Tyler’s approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a “wow!” experience, his recipes feature bright, exciting flavors that sing on the tongue yet don’t require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including can’t-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire. Filled with recipes for sensational, all-American food, Tyler’s Ultimate is the all-around, everyday great cookbook his fans have been waiting for. read more

Clarkson Potter
$26.00 $15.70

Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, ...as well as 200 photographs.   Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon. read more

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