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Control of Foodborne Microorganisms
by Vijay K. Juneja John N. SofosPresents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.
Controlling Cholesterol the Natural Way: Eat Your Way to Better Health with New Breakthrough Food Discoveries
by William Proctor Kenneth H. CooperDr. Kenneth H. Cooper's all-new plan to lower cholesterol without drugs! The Old News: Elevated levels of cholesterol put you at risk for heart attack and stroke. The New News: Now you can control cholesterol naturally! Dr. Kenneth H. Cooper, a leading authority on controlling cholesterol, shares his all-new plan for balancing your blood lipids--without drugs and without side effects. Drawing on clinical trials and the most up-to-date medical research, Dr. Cooper explains how exciting new food discoveries can give you a revolutionary new way to manage your cholesterol. Inside you'll discover: How the new functional foods, such as Benecol and Take Control, can lower bad cholesterol while improving the ratio between good and bad cholesterol in only three weeks How these "anti-cholesterol" foods work, why they are safe to use, and who should use them How Dr. Cooper's approach can end--or greatly reduce--your use of prescription cholesterol-lowering medications Expert advice on diet and exercise, including recipes and more amazing nutritional discoveries And much more You don't have to go farther than your fridge to find an effective, nonprescription cholesterol-controlling product.
Controlling Cholesterol: Dr. Kenneth H. Cooper's Preventive Medicine Program
by Kenneth H. CooperDr. Kenneth H. Cooper's all-new plan to lower cholesterol without drugs! The Old News: Elevated levels of cholesterol put you at risk for heart attack and stroke. The New News: Now you can control cholesterol naturally! Dr. Kenneth H. Cooper, a leading authority on controlling cholesterol, shares his all-new plan for balancing your blood lipids--without drugs and without side effects. Drawing on clinical trials and the most up-to-date medical research, Dr. Cooper explains how exciting new food discoveries can give you a revolutionary new way to manage your cholesterol. Inside you'll discover: How the new functional foods, such as Benecol and Take Control, can lower bad cholesterol while improving the ratio between good and bad cholesterol in only three weeks. How these "anti-cholesterol" foods work, why they are safe to use, and who should use them How Dr. Cooper's approach can end--or greatly reduce--your use of prescriptio. Expert advice on diet and exercise, including recipes and more amazing nutritional discoveries. And much more. You don't have to go farther than your fridge to find an effective, nonprescription cholesterol-controlling product.
Controlling Crohn's Disease: The Natural Way
by Virginia HarperTake Control Of Your Symptoms--Naturally!More than a million Americans suffer the pain, fevers, and bleeding of Crohn's disease, colitis, and other incurable inflammatory bowel disorders (IBDs), whose numbers are rising every year. While most patients are treated with harsh prescription drugs or invasive surgery, these merely mask or postpone the symptoms.All her life, author Virginia Harper had suffered from the debilitating effects of Crohn's disease. Even with heavy medication her symptoms persisted, and so she turned to a natural treatment regimen consisting of simple changes in diet and lifestyle. The results were truly remarkable. Within a year, she was not only pain-free, but symptom-free. Some twenty years later, Virginia's diarrhea, painful indigestion, cramps and bleeding have never returned. In this important book, she shares her life-changing experiences with you. You'll learn about the eating program that has worked for her: which foods to consume, their preparation, and how to combine them in the most effective ways. You'll also receive her advice on easy activities to help restore your energy. Plus she discusses the latest drugs and surgical procedures, including their side effects, and tells you how to work with your doctor to become a more effective partner in your IBD treatment.With Controlling IBD, you can begin your own journey to reclaiming health and vitality. So let the healing begin!
Controlling High Blood Pressure through Nutrition, Supplements, Lifestyle and Drugs
by Mark C. Houston Lee BellControlling High Blood Pressure through Nutrition, Nutritional Supplements, Lifestyle, and Drugs helps prevent and treat high blood pressure and hypertension, the most common primary diagnosis in the United States and a leading cause of heart attack, heart failure, kidney failure, and stroke. Written by two leading experts in nutrition and hypertension, it takes an integrative and evidence-based approach based on scientific research and clinical studies. It explains what causes high blood pressure and includes easy-to-follow solutions for patients that help to treat and prevent it. These include: The ideal drugs to reduce blood pressure with fewest side effects and optimal efficacy A nutrition program to reduce weight and lower the risk of a cardiovascular problem A comprehensive review of nutritional supplements to improve blood pressure control and reduce cardiovascular disease A review of lifestyle changes to improve blood pressure such as a detailed exercise program. This book is for doctors, nutritionists, naturopaths, pharmacists and other health practitioners as well as anyone with a family history of hypertension or overt blood pressure issues that would like to make better and healthier lifestyle choices.
Convection Oven Cooking Made Simple: A Guide and Cookbook to Get the Most Out of Your Convection Oven
by Janet A. ZimmermanEven heat distribution for an extra-crispy crunch—the complete guide to convection ovens Convection ovens aren't just for professional kitchens—now you can enjoy everything you would from a restaurant right in your own home with this convection oven cookbook. From flaky pastries to perfectly juicy roasts, here's how to get the most out of your convection oven—no experience required. Whether you have a built-in or countertop model, with this convection oven cookbook you'll learn the science behind convection cooking and how these special ovens can make your favorite dishes even tastier. Then, combine your newfound knowledge of best practices with 101 creative, tasty recipes and see why everyone raves about the crispy, tender, and flavorful meals that convection ovens yield. Some of the features of this convection oven cookbook include: Tips and tricks—Make each recipe tasty and easy with helpful hacks designed to make convection cooking fast and delicious. Chart it out—Useful tables in this convection oven cookbook provide temperature and time adjustments so you can adapt any recipe you have for convection perfection. Steps for success—Learn how each setting works and what tools you'll need to succeed with this convection oven cookbook, then use step-by-step instructions to make your first convection meal stress-free and fun. Bake the most out of your convection oven with this easy and delicious beginner's cookbook.
Conveniently Delicious: How to Cook and Eat with Spontaneity and Joy
by Devin Connell&“My strategy is simple: I don't meal plan. I eat what I want to eat, when I want to eat it. Spontaneity is possible, and you can do this. I&’ll show you how.&” Devin Connell, chef and creator of This Is Crumb, knows that real people with busy lives want simple, delicious meals that are easy to prepare and impossible to resist. But she also knows that planning Thursday&’s dinner on Monday morning doesn&’t make a whole lot of sense. Because what happens when you see a picture of a roast chicken thigh on Instagram, and now you just need roast chicken? When it comes to her own kitchen, Devin wants to be free of a plan and cook what she craves. But if the thought of this non-plan plan has you breaking out in a sweat, take a deep breath and dive in to Conveniently Delicious. You&’ll soon learn that spontaneity is possible, whether you&’re cooking for yourself, for your partner, or for a casual gathering with friends. If you&’ve got a kitchen that is stocked with the right basics, a combination of fresh produce and shelf-stable items, the opportunities for mixing and matching are endless. Bold, punchy flavors, bright colors, and meals for any day of the week—it&’s all within your reach. Think of easy nibbles such as Labneh with Bursted Tomatoes & Dill; gorgeous salads like Nectarine, Baby Gem, Fried Almond & Feta; hearty vegetables such as Roasted Acorn Squash with Hazelnut & Fried Rosemary; and effortlessly impressive mains, like 10-Minute Pasta with Italian Tuna, Olives & Lemon or Salt & Pepper Flank Steak with Quick Tomato Shallot Kimchi. And, obviously, always dessert—an Upside Down Skillet Apple Crumble or a Lemon Pudding with Salted Graham Crumb is the perfect way to end a meal. Written with Devin&’s sharp humor and straightforward style, and full of absolutely stunning, sumptuous photography, Conveniently Delicious is a collection of recipes that you&’ll come back to again and again. As Devin says, this cookbook is guaranteed to make you feel lighter about mealtimes than when you started, even if, most of the time, she&’s talking about how to make you feel full.
Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture
by Emmanuel LarocheConversations Behind the Kitchen Door offers an insider’s look into culinary trends through the words of acclaimed and professionally recognized chefs.
Conversations in Food Studies
by Arthur Green Carmen Wong Penny Van Esterik Keith Lee Jennifer Sumner Charles Z. Levkoe Phil Mount Colin R. Anderson Jennifer Brady Mustafa Koç Mary A. Beckie Eva A. Bogdan Mark Bomford Jennifer A. Braun Samara Brock Robyn Bunn Kirsten Valentine Cadieux Chantal Clement Anais Detolle Ankit Gupta Robert Jennings Josee Johnson Emily Huddart Kennedy Ahmed Khan Mustafa Koc Kristen Lowitt Wanda Martin Victoria Millious Erika Mundel Alan Nash Seriy Polyakov Keren Rideout Steffanie Scott Tammara Soma Cathryn Sprague David Szanto Lani Trenouth Matt Ventresca Cassie Wever Konstantinos ZougrisFew things are as important as the food we eat. "Conversations in Food Studies" demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are the product of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of foodstudies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.
Cook & Freeze: 150 Delicious Dishes to Serve Now and Later
by Dana JacobiImagine opening your freezer to find it filled not with the usual boxed entrees and frozen burritos, but with wholesome, flavorful, and family-pleasing foods that look and taste homemade-because they are! Dana Jacobi's strategic approach to weeknight cooking is the key to cooking half as much and eating twice as well, with a soup-to-nuts menu of dishes that can be cooked to eat now and later. In Cook & Freeze, Dana explains everything from the logistics of freezing and the proper use of storage containers and materials to the best approach for preparing, freezing, or defrosting several dishes at one time. All of her recipes, which run the gamut from classic American favorites to Asian, Italian, and Mexican specialties, have been carefully selected to reheat with all of their delectable flavors intact, and they are fully annotated with freezing, thawing, and reheating instructions. Dana also notes which dishes are great for a crowd or quick to defrost. Dishes like her savory Salmon and Mushroom Pot Pies, or fluffy, perfectly sweet Orange Blossom Cupcakes can easily be frozen as individual portions, which is extremely useful for those cooking for one or two or making food to share with others. Best of all, every recipe in Cook & Freeze is made without the preservatives and other additives commonly found in commercially prepared frozen foods, providing superior flavor and nutrition at a fraction of the cost.With Dana's tips, techniques, and fresh, flavor-filled dishes that your family and friends won't believe were ever frozen, you will learn how to have satisfying meals at the ready every day of the week.
Cook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba (Cook Anime)
by Diana AultLearn to recreate delicious dishes referenced in over 500 of your favorite anime series with this practical guide to anime food. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines—and it&’s also overflowing with so many scrumptiously rendered meals. Do you ever watch your favorite anime series and start craving the takoyaki or the warmth of delicious ramen or the fluffy sweetness of mochi? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing and then learn to make it at home! Including: -Miso Chashu Ramen from Naruto -Rice Porridge from Princess Mononoke -Onigiri from Fruits Basket -Taiyaki from My Hero Academia -Hanami Dango from Clannad -Rice from Haikyuu!! -And many more! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. A perfect gift for foodies and otaku alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese art form.
Cook As You Are: Recipes for Real Life, Hungry Cooks, and Messy Kitchens: A Cookbook
by Ruby TandohA BON APPETIT BEST BOOK OF THE YEAR • A cookbook for the real world: a beautifully illustrated, inclusive, and inspiring collection of delectable and doable recipes for home cooks of all kinds that shows you don't have to be an aspiring chef to make great food—or for cooking to be a delight. Just cook as you are."Not simply a recipe book, but a warm invitation to relax into and enjoy the experience of cooking and eating. Ruby Tandoh offers understanding, encouragement and completely glorious food.&” —NIGELLA LAWSON, author of Cook, Eat, RepeatFrom last-minute inspiration for feeding an entire family to satisfying meals for just one person, easy one-pot dinners to no-chop recipes, in these pages Ruby Tandoh shares a feast of homey, globally inspired dishes, such as: •Carrot, Lemon and Tahini Soup•Smoky Chicken, Okra and Chorizo Casserole•Gnocchi with Harissa Butter and Broccoli•Lightning-Quick Asparagus and Chili Linguine•Tofu and Greens with Hot and Sour Chili Sauce•Rosemary Baby Buns•Lemon Mochi SquaresA no-nonsense collection of more than 100 accessible, affordable, achievable—and, most importantly, delicious—recipes (plus countless variations), Cook As You Are is an essential resource for every taste, every kitchen, and every body.
Cook Beautiful
by Athena CalderoneThe debut cookbook from the creator of EyeSwoon features 100 seasonal recipes for meals as gorgeous as they are delicious.In Cook Beautiful, Athena Calderone reveals the secrets to preparing and presenting unforgettable meals. As “The modern girl’s Martha Stewart”, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes—all while balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she shows us how to achieve her impeccable yet approachable cooking style (New York Times T Magazine).Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.
Cook Color: A Rainbow of 100 Recipes
by Maria ZizkaEat the rainbow. Cook Color celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating like you've never seen before. What is the flavor of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice? Cook Color reveals a whole new way of thinking about food. Author Maria Zizka introduces readers to ideas from color theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve color, without any artificial additives. But cooking by color isn&’t just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavor. Arranged in a gradient, the recipes begin with creamy shades of white—from a coconut cod and rice bowl to a garlicky bean and cauliflower salad. Yellows evoke the bright flavors in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù with Rice Cakes, and greens highlight fresh and herbal flavors with dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and Fava Toasts. Blues, purples, and blacks present revelations: a butterfly pea flower boa stuffed with blue oyster mushroom, a classic Italian grape focaccia turned on its head with the addition of purple ube, and elegant black tahini cookies. To tie it all together, Zizka presents a special section of Color Menus, where she teaches readers how to use food to create palettes that evoke a sense of season, theme, or even a place: a Valentine&’s menu decorated with red and pink indulgences, a spring menu featuring all fresh flavors and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. Cook Color is a celebration of eating beautifully and creatively, at any moment and for any occasion.
Cook Fast Eat Well: 5 Ingredients, 10 Minutes, 160 Recipes
by Sue QuinnBring healthy, mouthwatering food to the table . . . in just 10 MINUTES! This is delicious, nutritious cooking made easy! Created by an award-winning cookbook author, each recipe—from hearty pasta, meat, poultry, and seafood dishes to light bites, dips, salads, soups, and desserts—uses only five ingredients and takes a mere 10 minutes from preparation to plate. Who knew how quickly you could cook a luscious dinner of Fettuccine Alfredo (with variations that include mushrooms, bacon and peas, smoked salmon, and spinach) or a lunch of Vietnamese Duck Rolls? No need to forget dessert, either, when it&’s a breeze to make, like Chocolate Cake in a Mug or Mojito Granita! With lists of pantry staples to have on hand, along with short, crystal-clear directions and stunning photos of all the ingredients used in the recipes, you&’ll discover how effortless it can be to put great food on the table fast!
Cook Food: A Manualfesto for Easy, Healthy, Local Eating
by Lisa JervisThis rousing call to action for healthy, conscious eating is an inspirational primer for those who want to move beyond packaged and processed food toward a more responsible and sustainable way of eating. Many people are learning about the political ramifications of what they eat, but don't know how to change their habits or expand their kitchen repertoire to include meatless dishes. This compendium offers a straightforward overview of the political issues surrounding food, and a culinary toolkit to put principles into practice. Without resorting to faux meat, fake cheese, or obscure ingredients, the recipes focus on fresh, local, minimally processed ingredients that sustain farmers, animals, and the entire food chain. Instead of a rigid set of recipes to be replicated, it offers tips for improvisation, creative thinking in the kitchen, practical suggestions for cooking on a budget, and quick and delicious vegan and vegetarian meal options for anyone who wants to eat fast, tasty, nutritious food every day.
Cook For Your Life
by Ann Ogden GaffneyA beautiful, unique cookbook with delicious recipes for all stages of cancer treatment and recovery, from a two-time cancer survivor and founder of the Cook for Your Life nutrition-based cooking programs. Cook for Your Life is a one-of-a-kind cookbook for those whose lives are touched by cancer, organized by the patient's needs. Self-taught home cook and two-time cancer survivor Ann Ogden Gaffney discovered during her months of treatment for breast cancer that she was able to find powerful relief for her symptoms through cooking. Realizing that other patients and families could benefit from the skills and techniques she'd learned, she began to offer advice, recipes, and free classes to fellow patients.A former fashion consultant, Gaffney realized after her treatment that her heart was no longer in seasonal colors and hemline trends. Instead, she wanted to help people with cancer and their families cook and care for themselves. In 2007,the nonprofit organization Cook for Your Life was born. Its programs have received funding from the National Institutes of Health (NIH) and have been embraced by organizations such as Columbia University's Mailman School of Public Health, Mount Sinai Health System, Atlantic Health System Cancer Care, the American Cancer Society's Hope Lodge in New York City, and more. Cook for Your Life has touched hundreds of thousands of lives. Now Gaffney delivers her very first highly anticipated cookbook, based on Cook for Your Life's classes.So many cancer cookbooks are too complicated to follow for someone going through the treatment, or too clinical and uninspired to encourage anyone with compromised taste buds to enjoy. This is the first cookbook to organize the recipes into categories according to the way patients feel and their needs in the moment--for example, "Simple" recipes when the patient is fatigued, "Safe" recipes when a patient's immune system is compromised, and "Spicy" recipes when a patient is feeling better and needs to wake up her taste buds.With its warmth, authority, beautiful design, and smartly conceived format, Cook for Your Life empowers patients and families to cook their way back to health.
Cook For Your Life: Delicious, Nourishing Recipes for Before, During, and After Cancer Treatment
by Ann Ogden Gaffney2016 James Beard Award nominee and 2016 Books For A Better Life Award winnerA beautiful, unique cookbook with delicious recipes for all stages of cancer treatment and recovery, from a two-time cancer survivor and founder of the Cook for Your Life nutrition-based cooking programs. Cook for Your Life is a one-of-a-kind cookbook for those whose lives are touched by cancer, organized by the patient's needs. Self-taught home cook and two-time cancer survivor Ann Ogden Gaffney discovered during her months of treatment for breast cancer that she was able to find powerful relief for her symptoms through cooking. Realizing that other patients and families could benefit from the skills and techniques she'd learned, she began to offer advice, recipes, and free classes to fellow patients.A former fashion consultant, Gaffney realized after her treatment that her heart was no longer in seasonal colors and hemline trends. Instead, she wanted to help people with cancer and their families cook and care for themselves. In 2007,the nonprofit organization Cook for Your Life was born. Its programs have received funding from the National Institutes of Health (NIH) and have been embraced by organizations such as Columbia University's Mailman School of Public Health, Mount Sinai Health System, Atlantic Health System Cancer Care, the American Cancer Society's Hope Lodge in New York City, and more. Cook for Your Life has touched hundreds of thousands of lives. Now Gaffney delivers her very first highly anticipated cookbook, based on Cook for Your Life's classes.So many cancer cookbooks are too complicated to follow for someone going through the treatment, or too clinical and uninspired to encourage anyone with compromised taste buds to enjoy. This is the first cookbook to organize the recipes into categories according to the way patients feel and their needs in the moment--for example, "Simple" recipes when the patient is fatigued, "Safe" recipes when a patient's immune system is compromised, and "Spicy" recipes when a patient is feeling better and needs to wake up her taste buds.With its warmth, authority, beautiful design, and smartly conceived format, Cook for Your Life empowers patients and families to cook their way back to health.From the Hardcover edition.
Cook Happy, Cook Healthy
by Fearne Cotton'Brill new book!' Jamie OliverDelicious recipes to make life just that bit healthier and a lot easier."Most of the food you put in your body should have ingredients that make your skin glow, your hair shine, your body feel energised, your eyes bright and your kids and friends happy. Even the naughty treats can have good stuff in them too! If you love cooking and baking and are happy, like me, to whittle away the hours with spatula in hand then hopefully you'll enjoy my ideas and recipes." - Fearne CottonFearne Cotton is one of our best-loved television and radio presenters. She is also a keen healthy baker and young, busy, working mum who has found some great ways to eat well and eat clean.Her first cookbook, Cook Happy, Cook Healthy, is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats. Delicious dishes include Quick Granola, Courgette Fritters with Herby Yoghurt Dip, Halloumi and Roasted Beetroot Salad, and Almond and Apricot Biscuits. With an eye to food bills and time-poor households, the ingredients are easy to buy and few in number, and the methods very simple.
Cook Happy, Cook Healthy
by Fearne Cotton'Brill new book!' Jamie OliverDelicious recipes to make life just that bit healthier and a lot easier."Most of the food you put in your body should have ingredients that make your skin glow, your hair shine, your body feel energised, your eyes bright and your kids and friends happy. Even the naughty treats can have good stuff in them too! If you love cooking and baking and are happy, like me, to whittle away the hours with spatula in hand then hopefully you'll enjoy my ideas and recipes." - Fearne CottonFearne Cotton is one of our best-loved television and radio presenters. She is also a keen healthy baker and young, busy, working mum who has found some great ways to eat well and eat clean.Her first cookbook, Cook Happy, Cook Healthy, is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats. Delicious dishes include Quick Granola, Courgette Fritters with Herby Yoghurt Dip, Halloumi and Roasted Beetroot Salad, and Almond and Apricot Biscuits. With an eye to food bills and time-poor households, the ingredients are easy to buy and few in number, and the methods very simple.
Cook It Up: Bold Moves for Family Foods: A Cookbook
by Alex Guarnaschelli Ava Clark75 family favorites get leveled up to be even bolder, saucier, cheesier, and crisper thanks to Iron Chef Alex Guarnaschelli and her highly opinionated chef-in-training daughter Ava!From the time she was old enough to hold a fork, Ava has been at Alex&’s side in the kitchen, whether eating lusciously cheesy gnocchi at Alex&’s New York City restaurant, Butter, or making classic French omelets with her famous Iron Chef mom. While Alex turns to treasured cookbooks for inspiration, Ava scrolls through TikTok—and now as a teenager, Ava is teaching Alex a thing or two.Through seventy-five witty and informative recipes, Alex and Ava share a repertoire of dishes that define their modern family meals: bold flavored, comforting, satisfying, and always supremely delicious. Side by side, they cook their way through family favorites like Blueberry Pie from Alex&’s mom, a legendary cookbook editor, and Nanny Ida&’s Crisp Potato Latkes. Tips and notes offer great cooking advice for achieving the fluffiest frittatas (add water, never milk) and how to season and mix meatballs so they always stay juicy (spread the mixture up around the sides of the bowl and then season). There&’s even a bonus recipe for dog biscuits, inspired by Alex and Ava&’s family dog, Leon!Cooking with authority is learned and earned in this smart and joyous cookbook that celebrates a mother-daughter bond that&’s stronger than the even the most garlicky garlic bread (the secret is—surprise—lots of shallots!).
Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors
by Chris Nuttall-SmithSay goodbye to ho-hum canned beans and freeze-dried camping meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes suchas herby lemon chicken and fire-baked sticky buns become deliciously doable and fuss-free—whether you&’re in the wilderness or your own backyard.In this game-changing camping cookbook, food writer and outdoorsman Chris Nuttall-Smith introduces an ingenious prep-ahead approach that gets most (or even all) of the cooking done before a trip ever begins. Each recipe is divided into &“at home&” and &“at camp&” sections, so on your trip, many recipes have you simply drop fully prepped ingredients into a pot or onto a grill. Just like that, you&’ll be dining on showstopping Sweet-Tangy Lemon Ribs or Sizzling Cumin Lamb Kebabs paired with Puff-and-Serve Chapati.Plus, learn about the best-traveling cheeses, how to chill drinks when you don&’t have ice, how to pick (and use) the right camp stove, and how to make great coffee outdoors! Cook It Wild proves that cooks and campers of every level can have the most spectacular campfire meals.
Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors: A Cookbook
by Chris Nuttall-SmithIn this game-changing camping cookbook, food writer and adventurer Chris Nuttall-Smith introduces an ingenious prep-ahead approach to eating outdoors, with 80 easy-to-make and wildly tasty recipes.&“Cook It Wild showed me I can enjoy our incredible planet and still have a killer meal at the end of the day.&”—Matty Matheson, chef, actor, and author of Matty Matheson: Home Style CookerySay goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into &“at home&” and &“at camp&” sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you&’ll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. Plus, with fun and savvy camp kitchen advice, you&’ll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don&’t have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! Whether your idea of wilderness is a beach, a mountain, a rushing river or your own backyard, you&’ll want to make these recipes for friends and family. For cooks and campers of every level, Cook It Wild turns outdoor mealtimes into a cause for celebration—and the highlight of every trip.
Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook'S CountryLearn to cook it all in cast iron! The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.-iron and what makes this pan uniquely American; let us show you how to shop for, season, care for, and clean cast-iron; stop underestimating this unassuming tool and see what cast iron can do in your kitchen. Discover solutions to common cast-iron cooking challenges like skillets that become stinky or sticky; stir-fries, eggs, and fish that won't release from the pan; and delicate foods that burn before they cook through. Surprising recipes include pizza, cakes, skillet pies, pasta, artisan breads, and more. Full-color photos of every recipe show you exactly how your dish will turn out and reference photos guide you every step of the way.
Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for Your Kitchen's Most Versatile Pot
by America'S Test KitchenA Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals.Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto, go seamlessly from stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We'll even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.