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Amelia Bedelia Takes the Cake (I Can Read Level 1)
by Herman ParishLearn to read with young Amelia Bedelia! Amelia Bedelia has been loved by readers for more than fifty years, and it turns out that her childhood is full of silly mix-ups, too! The star of the best-selling picture book series now has her own Level 1 I Can Read series that will keep newly independent readers laughing, reading, and expanding their vocabularies. In this sweet story, Amelia Bedelia and her friends organize a bake sale at school and learn the importance of giving back.Amelia Bedelia and her friends are hosting a bake sale. All the proceeds from the sale will go to their school library. But Amelia Bedelia doesn’t understand why she should take the cake. She’d much rather eat it! Amelia Bedelia and her friends learn about the basic concepts of brownies, business, and the importance of giving back, in this Level 1 I Can Read full of friendship, community, and yummy desserts!
America I AM Pass It Down Cookbook: Over 130 Soul-filled Recipes
by Jeff HendersonThe smells in the kitchen, the unforgettable flavors-these powerful memories of food, family, and tradition are intertwined and have traveled down from generations past to help make us the people we are today. Now, Tavis Smiley's America I AM exhibit has joined forces with Chef Jeff Henderson and Ramin Ganeshram to create the America I AM Pass It Down Cookbook. This special keepsake preserves African Americans' collective food history through touching essays, celebratory menus, and over 130 soul-filled and soul-inspired recipes. There's something for everyone-from traditional southern cooking like Apryle's Seafood Gumbo, Craig Robinson's Mom's Buttermilk Fried Chicken, and Russel Honoré's Barbecued Boston Pork Butt, to healthy new millennium twists, including the Duo Dishes' Honey Dijon Spiced Pecan Coleslaw, Ron Johnson's Crunchy Collards, and Scott Alves Barton's Fragrant Jerk Chicken. Irresistible desserts like Mama Mabel's Apple Dumplings and Saporous Strawberry Cheesecake, and beverages like Very Exciting Fruit Punch and Tom Bullock's classic Lemonade Apollinaris are sure to delight. As you read this book, you'll discover the voices of real cooks and their triumphs in the kitchen, and the ways in which African Americans have impacted the way the whole nation eats. You'll learn healthy cooking variations filled with heart and soul, and how to make cooking with kids fun. There's even a section for you to add your own family recipes and "pass it down" to the next generation. It's time to turn the pages and join us at the table. After all, our shared experience is the greatest feast of all. Be the first to review this product! EBOOK EDITIONS Amazon Kindle Store iTunes iBookstore Share this product with friends
America the Edible: A Hungry History, from Sea to Dining Sea
by Adam RichmanGet ready to devour America. Adam Richman, the exuberant host of Travel Channel's Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities—from Portland, Maine, to Savannah, Georgia—to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales. America the Edible also tells the story behind the menu, revealing the little-known reason why San Francisco's sourdough bread couldn't exist without San Francisco's fog; why Cleveland just might have some of the country's best Asian cuisine; and how to eat like a native on the Hawaiian island of Oahu. Unflaggingly funny, curious, and, of course, hungry, Richman captures the spectacular melting pot of American cuisine as only a true foodie and insatiable storyteller can.
America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis&“Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes.&” —Taste of the South, &“Best Barbecue Books for Dad&” Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation&’s barbecue legends—from the tried-and-true locales to even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, 365 full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.&“As much a cookbook as it is a travel guide for the country&’s best rib joints, smokehouses and barbecue shacks. Davis and Kirk are the deans of American barbecue; this is their classroom textbook.&” —The Columbus Dispatch&“[Takes] readers on a journey across the country to try a variety of American barbecue dishes . . . this version includes a few more Texas joints, and the personal Top ten lists of each author shows how much quality time they spent in the Lone Star State.&” —Texas Monthly
America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie DavisOnly Ardie and Paul, the go-to sources on barbecue, can earn the trust—and the secret recipes—from some of the nation's barbecue legends.Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience.With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes.* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine.* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.
America's Best BBQ—Homestyle: What the Champions Cook in Their Own Backyards
by Ardie A. Davis Chef Paul KirkTake your backyard cookouts to a new level. “Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs.” —The Edwardsville IntelligencerIt began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belt—including seven world championships—were just the guys to ask it.America’s Best BBQ—Homestyle collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout.Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. This is the only book you need to become “the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party” (The Self Taught Cook).
America's Best BBQ—Homestyle: What the Champions Cook in Their Own Backyards
by Ardie A. Davis Chef Paul KirkTake your backyard cookouts to a new level. “Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs.” —The Edwardsville IntelligencerIt began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belt—including seven world championships—were just the guys to ask it.America’s Best BBQ—Homestyle collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout.Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. This is the only book you need to become “the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party” (The Self Taught Cook).
America's Best Barbecue: Recipes and Techniques for Prize-Winning Ribs, Wings, Brisket, and More
by Arthur AguirreBarbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs or brisket, low-key backyard BBQ competitions are springing up all over the country, offering amateur smokers the chance to become the neighborhood BBQ king or queen.Arthur Aguirre's BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of competitors across the country to offer the best rib, pit-fired poultry, brisket, and pulled pork recipes. From applewood smoked turkey to Napa Valley ribs to smoked meatloaf in a bacon weave, this book has something for every BBQ enthusiast. In addition, readers will find tips for concocting the perfect rubs, glazes, and sauces.
America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
by Lee Brian Schrager Adeena SussmanRise 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 breakfast 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: 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
America's Best Brews: The Definitive Guide to More Than 375 Craft Beers from Coast to Coast
by Steve JohnsonThis book describes and rates more than 375 of the best craft beers, identifies who actually makes them, explains how beer is made, guides you in homebrewing, lists beer festivals, and reveals America's top 25 breweries.
America's Best Food Cities
by The Washington Post Tom SietsemaThe Washington Post food critic&’s guide to the nation&’s top ten culinary capitals—plus restaurant recipes you can make in your own kitchen. Follow Tom Sietsema as he dines, drinks and browses at 271 restaurants, bars, and shops while reporting for his America&’s Best Food Cities project. Along the way, he measures how each city stacks up in terms of creativity, community, tradition, ingredients, shopping, variety, and service. Sietsema offers a guidebook to his top recommendations, garnished with short descriptions of the eateries he visited, the best things he ordered in each city, and even some signature recipes from notable restaurants along his path, so that you too can make the best dishes without buying a plane ticket. Along the way he dishes out surprises and tips to satisfy the palate of every culinary adventurer. This is the ultimate guide to eating well in America&’s top 10 food cities, whether you&’re a resident of one of them or planning a visit. Bon appetit!
America's Best Harvest Pies: Apple, Pumpkin, Berry, and More!
by Linda HoskinsSince 1995, amateur, commercial, and professional bakers have competed in the National Pie Championships to determine who makes the best pies in America. America's Best Harvest Pies is a collection of seventy delicious recipes that have won awards at the National Pie Championships. Organized by harvest crop--apple, pumpkin, raspberry, strawberry, peach, sweet potato, and more--the recipes in this book are sure to inspire a baking frenzy. Bakers will find a selection of unique recipes, such as peanut butter-n-strawberry explosion pie and sweet tart cherry pie. But the classics are well-represented too, with plenty of two-crust, one-crust, and crumb-topped favorites.America's Best Harvest Pies is packed with color photographs of the pies you'll learn to make and love. As a special treat to give you a taste of what the championships are like, many of the photographs are of the actual pies entered in the competition. The recipes inside are clearly explained so that the expert and the future expert piemaker can enjoy alike. Strawberry pies in summer and pumpkin pies in the fall--with this book you'll be serving your friends and family pie all year long!
America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love
by Linda Hoskins American Pie CouncilBlueberry, rhubarb, Boston cream, key lime. Hungry yet?Since 1995, amateur, commercial, and professional bakers have competed in the National Pie Championships to determine who makes the best pies in America. America's Best Pies 2014 is a collection of nearly two hundred delicious recipes that have won awards at the National Pie Championships. From the unusual-deep-dish deluxe banana split pie-to the traditional, such as apple pie, every recipe has been reviewed by judges and determined to be an award-winning pie. These selections are considered some of the best of the best from across the country. When you start making these pies at home, you'll see why!America's Best Pies 2014 is packed with color photographs of the pies you'll learn to make and love. As a special treat to give you a taste of what the championships are like, many of the photographs are of the actual pies entered in the competition. The recipes inside are clearly explained so that the expert and the future expert pie-maker can enjoy alike. Whether it's apple, custard, strawberry, or raisin that captures your taste buds, you're sure to find a recipe that you can't wait to try. Just be sure to share your tantalizing creations with friends and family, and get ready to serve seconds!
America's Best Pies 2016-2017: Nearly 200 Recipes You'll Love
by Linda Hoskins American Pie CouncilSince 1995, amateur, commercial, and professional bakers have competed in the National Pie Championships to determine who makes the best pies in America. America’s Best Pies 2016-2017 is a collection of nearly two hundred delicious recipes that have won awards at the National Pie Championships. From the unusual-deep-dish deluxe banana split pie-to the traditional, such as apple pie, every recipe has been reviewed by judges and determined to be an award-winning pie. These selections are considered some of the best of the best from across the country. When you start making these pies at home, you’ll see why!America’s Best Pies 2016-2017 is packed with color photographs of the pies you’ll learn to make and love. As a special treat to give you a taste of what the championships are like, many of the photographs are of the actual pies entered in the competition. The recipes inside are clearly explained so that the expert and the future expert pie-maker can enjoy alike. Whether it’s apple, custard, strawberry, or raisin that captures your taste buds, you’re sure to find a recipe that you can’t wait to try. Just be sure to share your tantalizing creations with friends and family, and get ready to serve seconds!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
America's Best Pies: Nearly 200 Recipes for Pies You'll Love
by Linda Hoskins American Pie CouncilSince 1995, amateur, commercial, and professional bakers have competed in the National Pie Championships to determine who makes the best pies in America. America's Best Pies is a collection of nearly 200 delicious recipes that have won awards at the National Pie Championships. From the unusual--My Big Fat Italian Strawberry Basil Wedding Pie--to the traditional, such as Apple Pie, every recipe has been reviewed by judges and determined to be an award-winning pie. These selections are considered some of the best of the best from across the country. When you start making these pies at home, you'll see why!<P> America's Best Pies is packed with color photographs of the pies you'll learn to make and love. As a special treat to give you a taste of what the championships are like, many of the photographs are of the actual pies entered in the competition. The recipes inside are clearly explained so that the expert and the future expert piemaker can enjoy alike. Whether it's apple, custard, strawberry, or raisin that captures your taste buds, you're sure to find a recipe that you can't wait to try. Just be sure to share your tantalizing creations with friends and family, and get ready to serve seconds!
America's Best Ribs
by Ardie A. Davis Chef Paul Kirk“A collection of recipes, tips and stories about ribs of nearly every meat variety” from the bestselling authors of America’s Best BBQ (The Pitch).There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best.Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat ‘cue.“Whatever your level of cooking experience, however you prefer your ribs, you’ll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you’re a backyard beginner or accomplished grill king or queen.” —Cooking Up a Story“There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America’s Best Ribs has something for everyone.” —Top Ribs
America's Best Ribs: 100 Recipes for the Best. Ribs. Ever.
by Arthur AguirreAmerica loves barbecue, especially when it comes to ribs! Barbecue contests are serious business. Major competitions and festivals now take place in twenty-eight states, and there are twenty BBQ associations and societies across the country committed to encouraging the art of smoking and grilling meat. While thousands of chefs compete for the best ribs, low-key backyard BBQ competitions are springing up all over the country, offering amateur smokers the chance to become the neighborhood BBQ king or queen.Arthur Aguirre’s BBQ team, Major League Grilling, has won nearly twenty awards in his first two years of BBQ competition, including Grand Champion at the Soybean Festival in Mexico, Missouri. In this book he compiles his prize-winning recipes with those of competitors across the country to offer you recipes for the Best. Ribs. Ever. Aguirre promises (and delivers), "I present to you the most thorough education on preparing the best ribs ever seen in print.” Get out your hot sauce, honey, brown sugar, pineapple juice in a spray bottle (really), and of course your meat, and prepare to become the rib master in your neighborhood!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
America's Best Ribs: Tips And Recipes For Easy, Lip-smacking, Pull-off-the-bone, Pass-the-sauce, Championship-quality Bbq
by Ardie A. Davis Chef Paul Kirk“A collection of recipes, tips and stories about ribs of nearly every meat variety” from the bestselling authors of America’s Best BBQ (The Pitch).There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they’re a core part of the championship circuit and one of America’s most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America’s barbecue scene at its best.Now everyone can make championship-caliber ribs at home—whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It’s a must-have for the libraries of professional and amateur barbecuers—as well as an appetizing armchair read for people who may not tend to the pit but do love to eat ‘cue.“Whatever your level of cooking experience, however you prefer your ribs, you’ll learn how to make them better than ever before . . . Dig into more than 100 tried and true recipes for incredibly tasty ribs, side dishes and desserts, along with techniques to better do-it-yourself, whether you’re a backyard beginner or accomplished grill king or queen.” —Cooking Up a Story“There are recipes for pork, beef and bison, as well as lamb and mutton. I have to say, these recipes sound phenomenal . . . Regardless of your experience level, America’s Best Ribs has something for everyone.” —Top Ribs
America's Comfort Foods
by Gooseberry PatchAmerica's best-loved comfort foods...over 200 unforgettable dishes from cooks coast to coast. You&’ll find recipes for regional favorites like Philly cheesesteaks, Chicago deep-dish pizza, classic midwestern meat loaf, Kansas City ribs, southern fried chicken, Tex-Mex enchiladas, all-American apple pie and much, much more! From breakfast to dinnertime, with these family-pleasing recipes you'll be serving up meals that warm tummies and hearts alike...snacks and desserts too!
America's Founding Food
by Kathleen Fitzgerald Keith StavelyFrom baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century.Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
America's Little Italys: Recipes and Traditions from Coast to Coast
by Sheryll BellmanThe Italian Immigrant Experience Who could ever imagine a life without opera, pizza, or great art? These wonderful contributions of Italian culture have greatly influenced the American cultural landscape. During the nineteenth century, Italian immigrants came to the United States to forge a better, safer, and more prosperous life. They brought with them rich traditions that included love for romance, literature, science, commerce, style, and of course, most notably -- food.
America's Most Iconic Ice Creams: Classic Flavors and Creative Riffs
by Tyler Malek JJ GoodeThe creative flavor geniuses at Salt & Straw, the wildly successful small-batch ice cream brand, bring you the absolute best versions of classic American flavors . . . and zillions of ways to riff, twist, and spin them into outrageous new scoops.Known for his wildly inventive flavors, Tyler Malek, Salt & Straw&’s cofounder, takes us on a deep dive into what makes ten iconic flavors such beloved classics—including vanilla, strawberry, chocolate, and more. Using their signature, supersimple base recipes, he presents perfected, ultimate recipes for America&’s favorite flavors. But since creativity is still at his core, Malek shares 75 more recipes riffing off those classics, like Smoked-Cherry Vanilla, Chili Crisp Chocolate Peanut Butter Cup, and Coffee Toffee Banoffee.
America's Most Wanted Recipes At the Grill: Recreate Your Favorite Restaurant Meals in Your Own Backyard! (America's Most Wanted Recipes Series)
by Ron DouglasRon Douglas fires up his outrageously successful America's Most Wanted Recipes series in this essential guide to recreating the most popular grilled dishes from the country's most famous restaurants.When it's grilling season, Ron Douglas, the New York Times bestselling author of America's Most Wanted Recipes, likes to do it up big. Not just a few burgers on the grill, but steaks, seafood, corn on the cob, and of course his favorite restaurant remakes. So if you've ever wanted to make the savory grilled dishes from your favorite restaurants in the comfort of your own backyard--and save money in the process--then you're in for a treat! Inside America's Most Wanted Recipes At the Grill, you'll find more than 150 copycat recipes from the most popular restaurants in the US, including Applebee's Riblets with Honey Barbecue Sauce, California Pizza Kitchen's Jamaican Jerk Chicken Pizza, the Cheesecake Factory's SkinnyLicious Grilled Chicken, Famous Dave's Pit Barbeque Ribs, KFC's Honey BBQ Sauce, TGI Friday's Jack Daniels Grill Glaze, and much, much more. Every dish has been tested and tweaked to taste just like the original. You'll impress your friends and family with these copycat versions--or by putting a healthy twist on them and preparing the dishes exactly to your liking. Also included in the book is a special grilling guide to help home chefs become the grill master their guests will be raving about all year long. So fire up the grill and get ready to taste your favorite restaurant dishes at home!
America's Most Wanted Recipes Just Desserts: Sweet Indulgences from Your Family's Favorite Restaurants (America's Most Wanted Recipes Series)
by Ron DouglasNew York Times bestselling author Ron Douglas serves more than 200 copycat dessert recipes from your family’s favorite restaurants! More than a million home chefs across the country have enjoyed America’s Most Wanted Recipes, More of America’s Most Wanted Recipes, and America’s Most Wanted Recipes Without the Guilt, in which author Ron Douglas uncovers the best of the best recipes from hundreds of popular restaurants, including Applebee’s, Arby’s, Baskin- Robbins, The Cheesecake Factory, Chili’s, IHOP, and more. Within the pages of his fantastic cookbook series, they’ve found the answer to that daily, nagging question: What can I cook at home that will taste just as good and be just as much of a treat as eating out? America’s Most Wanted Recipes Just Desserts features more copycat recipes, this time for the sweetest treats from some of the most deliciously decadent menus available. Ron has perfected his versions of recipes from more than seventy-five different billion-dollar establishments. Think Applebee’s Deadly Chocolate Sin, The Cheesecake Factory’s Banana Cream Cheesecake, and Cracker Barrel’s Banana Pudding. Just Desserts will cover what Ron’s rapidly growing fan base craves: inexpensive, easy, and delicious dishes that the whole family can enjoy. Perfect for satisfying sweet tooths—at home and minus the cost of eating out. Holidays, birthday parties, and impromptu dinner parties will be even more fun to prepare and more memorable. Sweet!
America's Most Wanted Recipes Kids' Menu: Restaurant Favorites Your Family's Pickiest Eaters Will Love (America's Most Wanted Recipes Series)
by Ron DouglasThe author of the New York Times bestselling America's Most Wanted Recipes series reveals the secrets to winning over your kids' tummies with their favorite restaurant meals made in the comfort of your own kitchen!More than a million home chefs have devoured Ron Douglas's ingenious copycat recipes. From desserts to low-calorie and grilled meals, he's proven how simple and cost-effective it is to prepare mouthwatering restaurant dishes at home. In America's Most Wanted Recipes Kids' Menu, he shares the ingredients to more than 100 of the most frequently ordered dishes from the country's most popular children's menus: Buca di Beppo's Cheese Manicotti, PF Chang's Crispy Honey Chicken, Applebee's Kids' Mini Hamburger, Chili's Cinnamon Apples, Così's Mississippi Mud Pie, Friendly's Chicken Quesadillas, Panera Bread's Mac and Cheese, Uno Chicago Grill's Safari Nuggets, and much, much more. Face it, we all know the best way to make sure our kids are eating right is to prepare their food at home. Restaurant meals are traditionally high in calories, sodium, and fat. The dishes featured in Kids' Menu were selected and designed to be served as occasional treats and as a fun way to get the family together in the kitchen, comparing the copycat version against the original. By making these dishes at home, parents will have the opportunity to make them healthier by substituting different ingredients and cooking methods. That's what Kids' Menu provides. Also included is a section on children's nutrition and advice on how to balance the foods they love with ingredients that are good for them. Be the ultimate "sneaky chef." Prepare the meals your family loves, knowing you're giving them the nutrition they need. America's Most Wanted Recipes Kids' Menu will help you save money (no more drive-thru!) and calories, while you indulge in good food and quality time with the people you love around the dinner table.