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Not Your Mother's Microwave Cookbook: Fresh, Delicious, and Wholesome Main Dishes, Snacks, Sides, Desserts, and More
by Beth HenspergerAlmost everyone has a microwave oven - but hardly anyone knows how to get the most out of this ubiquitous appliance. Enter Not Your Mother's Microwave Cookbook. Cookbook author extraordinaire Beth Hensperger has unlocked the secrets of the microwave, and in this comprehensive volume, she spills all. Here, you'll find all the tools you need to put speedy, sophisticated, delicious, from-scratch meals on the table morning, noon, and night. Your day of microwave cooking might begin with an Avocado-Cream Cheese Omelet, Family-Style Cream Maple-Cranberry Oatmeal, or a Cereal Bowl Vegetable Frittata. Come lunchtime, enjoy a satisfying Cream of Roasted Tomato Soup with a Grilled Cheese Sandwich or a One-Minute Apple Quesadilla. For dinner, try the Petrale Sole Amandine or Barbeque Chicken Thighs, accompanied by Asparagus in Wine or Roasted Potatoes with Garlic and Rosemary. And for entertaining, how about Middle Eastern Eggplant Dip with Pita Crisps or the indulgence of Hot Chocolate with Vanilla Whipped Cream for a Crowd? Even dessert-lovers get their due with Lemon Panna Cotta, Coconut-Macadamia Shortbread, and much more. If you've been using your microwave just for basic kitchen tasks, you don't know what you're missing. Take fresh look at that powerful little oven on your countertop: For mealtimes made easy, there's simply no better solution.
Seared to Perfection
by Lucy Vaserfirer100 searing recipes that turn ordinary meat and fish into restaurant-quality meals.
The Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet
by Clifford A. WrightThe tradition of stew-making is as old as the invention of the first pot, so it is only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In The Best Stews in the World, Cliff Wright takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries. These 300 recipes are the real deal: classic home food complete with culinary pedigrees. Here you can find authentic versions of Swedish Meatball Stew, Ossobuco alla Milanese, African Groundnut Stew, Irish Stew, Cuban Ropa Vieja, Coq au Vin, Maine Lobster Stew, Spicy Indian Vegetable Stew, and much more. The Best Stews in the World is organized by each recipe's predominant ingredient: beef; veal; pork; lamb; poultry, goat, and rabbit; mixed meats; fish and shellfish; and vegetables. The recipes are easy to follow, the techniques are straightforward, the narrative is rich with the history and tradition of each stew, and, most important, the rewards are plentiful and satisfying.
A Baker's Field Guide to Doughnuts
by Dede WilsonFor those of us who remember biting into a warm doughnut, fresh from the stovetop, or for the younger generation who might be experiencing that decadent confectionary for the first time, few can resist the allure of this nostalgic pastry that has become a staple in American baking. A Baker's Field Guide to Doughnuts is the newest addition to the best-selling series from baking expert, Dede Wilson. In this whimsical collection, Wilson convinces us that homemade is the only way to enjoy the best-quality doughnuts, and moreover, doughnuts are no more difficult to make than a birthday cake or a batch of cookies. Where home bakers had once been daunted by the challenges of frying, flipping, and frosting, Wilson breaks down each doughnut with step-by-step instructions that are simple enough to guide anyone through creating doughnuts that look as beautiful as the photographs throughout the book. In over 60 different recipes, she includes all the essentials like cider doughnuts, old-fashioned buttermilk doughnuts, and French crullers, but adds a healthy dose of creativity as well. In the first part of the book she provides "The Master Recipes," a variety of basic doughnuts, frostings, fillings, and glazes. The second part contains "The Field Guide," where she puts together the master recipes in decadent combinations like chocolate caramel-bourbon-pecan doughnuts, crème brulée doughnuts, and German chocolate cake doughnuts. Innumerable in their variations and just plain irresistible, doughnuts are a baking delight won't go out of style. Wilson both celebrates and reinvigorates the doughnut-baking tradition in this guide, essential to any baker's cookbook collection.
Fresh from the Vegetarian Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes
by Robin RobertsonRobin Robertson has built a publishing record of successful books in the vegetarian/vegan category. Her earlier cookbook,Fresh from the Vegetarian Slow-Cooker,established her bona fides as an expert on the creative use of slow-cookers, and her entire body of work speaks to her ingenuity in the kitchen and the breadth of enticing ingredients and flavors with which she works. Fresh from the Vegan Slow-Cookerprovides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious, meat-free applications, and she shows how to take into account the water content of vegetables and the absorptive qualities of grains when vegan slow-cooking. Fresh from the Vegan Slow-Cooker includes eleven recipe chapters, four of which focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too. Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stews—two more categories that do well in the slow-cooker—include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff. Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks. The many soy-free and gluten-free recipes are clearly identified. Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.
The Ultimate Panini Press Cookbook: More Than 200 Perfect-Every-Time Recipes for Making Panini—and Lots of Other Things—on Your Panini Press or Other Countertop Grill
by Kathy Strahs“Incredibly delectable panini variations . . . I couldn’t believe how ravenous I was when I finished flipping through the pages.” —Ree Drummond, #1 New York Times–bestselling author of The Pioneer Woman CooksIn over 200 recipes and 100 color photographs, Kathy Strah shows how to use this versatile kitchen appliance to make not just sandwiches and panini but also dozens of main-course easy-to-prepare meals great for busy home cooks and families. Kathy includes classics like Croque Monsieur and Reuben panini as well as imaginative creations like a Grilled Asparagus and Prosciutto panini and Chipotle Chicken Quesadillas. There are smaller appetizer panini as well, and a host of breakfast and brunch sandwiches.Beyond the panini, she creatively uses the panini press to make such things as chicken satay, jerk pork tenderloin, and even grilled fish tacos. An inventive chapter on desserts includes an amazing way to make homemade ice-cream cones in a panini machine, along with after-dinner options such as Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds.Home cooks will find inspiration on every page, and with clear recipe instructions and ample advice included throughout, The Ultimate Panini Press Cookbook is the first and last word on making the most of a home panini press or countertop grill.“Cover[s] such basics as appliance features and functions, ingredients, tools, and how-to-use recommendations. Dividing her 205 recipes by protein categories, [the author] borrows from almost every cuisine to fashion paninis (and other grilled foodstuffs) that accommodate a wide variety of kids’ and adults’ tastes.” —Booklist
Desserts in Jars
by Shaina OlmansonSome desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation. Olmansonâ™s clever and cute desserts are at once playful and well-crafted, appropriate for a kidsâ™ birthday one weekend (Peanut Butter Cup Cupcakes) and a grown-up gathering the next (Neapolitan Cakes). The book includes chapters on cakes, pies, crumbles and cobblers, quick breads, and frozen indulgences like Strawberry Lemonade Granitas. Desserts in jars are fun to make and, of course, to eat, and they are especially suited for gift-giving. They store, travel, and stay fresh well, and even can be delivered with a lid on the jar and with gift tags, ribbons, and other embellishments. Olmanson devotes a special chapter to as-yet-unbaked mixes, with the flour, brown sugar, and so on attractively layered in the jar, a timeless idea now undergoing its own revival.
Beer Cocktails
by Howard Stelzer Ashley StelzerThe beer cocktail trend has been with us for several years now, and, according to a host of print and online sources, it continues to grow vigorously. Frank Bruni in The New York Times reports that beer cocktails are number-one sellers in many top establishments, such as the restaurant WD-50 in New York, and also that their subtle qualities and intriguing flavors have convinced him to rethink his own former aversion to beer-drinking. Despite the popularity of the trend, Beer Cocktails is the first book devoted to the subject. Among the fifty recipes are some classic beer cocktails that predate the trend, such as the Radler, from Bavaria; Mexico's Michelada, a "warm ale flip" from Colonial America; and the most famous of all, the Black & Tan. The emphasis, however, is on newer creations, both the author's own--he is the creator of the respected blog Beyond the Shadow of a Stout (shadowofastout.com)--and ones inspired by cutting-edge bartenders from coast to coast. The four recipe chapters cover pale and American-style beers; Belgian-style beers; stouts and porters; and black and brown ales, plus a wide range of spirits and liqueurs that complement the beer bases perfectly. Front matter answers any questions that rookies or pros might have--does a beer cocktail belong in a mug or stein, or in a cocktail glass?--and dozens of color photographs make these soul-warming, vibrant drinks sing on the page.
100 Grilling Recipes You Can't Live Without
by Cheryl Alters Jamison Bill JamisonAnyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error - or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appétit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Can't Live Without. This backyard essential delivers championship recipes with the Jamison's signature lively wit that reinvigorates the endless utility of this popular cooking technique. Grilling is the meat-lover's cooking method of choice. The heart of the Jamisons' book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package. You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipes--enough for a lifetime of enjoyment.
The Flying Brownie: 100 Recipes for Homemade Treats That Pack Easily, Ship Fresh, and Taste Great
by Shirley FanWhether it is a family member that lives across the country, or a loved one away on business, attending college, or stationed abroad in the military, everyone loves to get a treat in the mail that says "thinking of you." It would be even more meaningful if that treat could be homemade, or is a number of different snacks, sweets, and tastes of home to make someone living far away feel closer. Shirley Fan's The Flying Brownie is the first and only book devoted to making, packing, and adding creative, homemade touches for food gifts that can be shipped a long distance. It features 100 recipes for baked goods and other snacks and treats, each with precise storage instructions and storage times. The book also offers plenty of guidance in navigating the various rules and restrictions of postal services, customs, and even secure military installations. Separate chapters are devoted to brownies and bars, cookies, candies and confections, breads and quick breads, extra-light items for inexpensive shipping, savory foods, and mixes to be assembled upon delivery. From a veteran of the Food Network Kitchens and a registered dietitian, this is a reliable and inspiring guide that is sure to bring those families and friends who live apart closer together through the very same thing that unites them when they live together: good food.
Vinaigrettes & Other Dressings
by Michele Anna JordanIt is no wonder why Californians hold the secret to making the perfect salad: lettuce and all types of greens are one of the major crops coming out of California, and who better to trust in handling these greens with care? Lifelong Californian Michele Anna Jordan is, according to Mollie Katzen, "the quintessential expert on California cuisine" and first channeled this expertise into the successful book, California Home Cooking. Since then, she has been perfecting her salad-making craft over several decades as a chef, caterer, food columnist, and cookbook author. In Vinaigrettes and Other Dressings, she shares her wisdom about the most critical component in any salad: its dressing. About half of the recipes in Vinaigrettes and Other Dressings are riffs on the classic vinegar-and-olive-oil vinaigrette. But Michele take the formula in surprising and delicious directions, sometimes by using flavored vinegars (either store-bought or flavored by the home cook), sometimes by using dark vs. light or mild vs. strong olive oils, sometimes by switching out the olive oil for another oil, and always by adding flavoring elements like berries, citrus, honey, bacon, nuts, mustard and even wines and sherries (There is a whole art to selecting the right wines to make a given dressing, and the California-bred Jordan has the perfect skills here, too.). The remaining recipes include: milk- or cream-based dressings, dressings that start with a base of finely pureed fruits or vegetables, and dressings that feature a distinctively flavored oil, such as walnut oil or hazelnut oil. While the emphasis is on dressings for green salads and which greens pair best with each dressing, there are ample ideas for other uses, such as green bean, potato, and other veggie salads, as well as fruit salads and dinner salads that include meats or fish. The recipes will be accompanied by colorful photographs, and plenty of tips to guide the home cook's creativity in the kitchen.
Flavored Butters: How to Make Them, Shape Them, and Use Them as Spreads, Toppings, and Sauces (50 Series)
by Lucy VaserfirerFlavored butters, also called compound butters, have a multitude of uses. They make a plain baguette or artisan loaf come alive with flavor; they complement a hearty breakfast muffin or delicate scone; they serve as quick-fix sauces for a piece of fish, meat or a bowl of pasta; and they brighten an artichoke or a serving of green beans in surprising ways. We often see flavored butters as an elegant touch to bread service in restaurants, but there are plenty more varieties and uses that are easy for home cooks to use in their kitchens as well. Lucy Vaserfirer's Flavored Butters is the first and only book that provides the recipes and techniques for homemade flavored butters. In fifty recipes, Vaserfirer offers up ideas that are amazingly quick to execute in the kitchen and transformative in the flavor they impart. The recipes cover both sweet and savory applications, and each recipe has advice about what the butter is best used on. In addition to the recipes, there are plenty of photographs to illustrate, and ample tips and tricks, like the perfect temperature at which to serve the butters, how to serve, and the tools needed for making stunning presentations with flavored butters.
Not Your Mother's Make-Ahead and Freeze Cookbook
by Jessica FisherOur mothers--and grandmothers--put up food in the freezer to economize on time and money. In a recessionary environment and in a world of dual-job families, there's even more reason to do so today. But we don't have the same tastes as our moms. We eat a wider range of foods, drawing on a variety of ethnic and global cuisines, we include more produce and grains in our diets, and we use fewer processed and fatty foods. Jessica Fisher's Not Your Mother's Make-Ahead and Freeze Cookbook is the perfect guide for economical home cooks with any or all of these new tastes in foods that take well to freezing. Competing books on freezing sell strongly and steadily. Typically, they are based on a very specific plan--cooking for a family of four for a month ahead in an afternoon of work in the kitchen, for example. They offer orderly plans with decent, if largely unimaginative, food. Not Your Mother's Make-Ahead and Freeze Cookbook offers two advantages over these books. First, Fisher lays out lots of easy-to-follow guidelines for diverse families with varying needs and desires, taking into account how long you want to spend in the kitchen--there are 2-hour, 4-hour, and daylong plans--as well as how far out ahead you want to cook for, the size of your household, the size of your freezer, your budget, and even your taste for one-dish meals versus multi-course meals. The emphasis is on facilitating flexibility without sacrificing clarity and ease-of-use. Second, Fisher's 200 recipes deliver flavorful and healthy food in abundance. She takes readers beyond mom's beef-pork-chicken triumvirate, with lots of ideas for lamb, fish, shellfish, and vegetarian main courses. There are homey and family-friendly dishes, like Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots, or Crumb-Topped Cod Fillets, fancy dishes for company, like Seasoned Steak with Gorgonzola Herb Butter, and lots of globally inspired creations like Salsa Verde Beef, Red Lentil Dahl, and Hoisin-Glazed Salmon. While the emphasis is on dinner, there are breakfast and brunch recipes, too, and plenty of ideas for breads, quick breads, and desserts that freeze well. Ample sidebars address such matters as finding good freezer bags and containers, labeling frozen food, whether to invest in a new freezer, and how to thaw safely. The author's story--cooking for a family of eight, including six home-schooled children under ten, and serving as the creator and writer of the popular blogs Life as Mom and Good Cheap Eats--fits the topic and the book perfectly. Fisher is a woman who knows all about budgeting time and money efficiently, at the same time serving up delicious food with warmth, love, and an appreciation for the pleasures of the table.
One-Dish Vegan
by Robin RobertsonVegan books have risen to a dominant sales position in the vegetarian category. One-dish meals are perennially popular on American tables, and books devoted to one-dish cooking perform well. Robin Robertson's One-Dish Vegan is the first book at the intersection of these two powerful cookbook categories. Robin Robertson has built a publishing record of very successful titles in the vegetarian category. She is known for her creativity in the kitchen, for the breadth of enticing ingredients and flavors with which she works, and for her expertise in vegetarian nutrition--with a special focus lately on how vegans still can get enough protein in their diets. Typically, it takes two or three courses or dishes to make a well-rounded vegan meal. To meet this criterion in one dish takes the kind of ingenuity and expert knowledge that Robertson possesses. One-Dish Vegan contains more than 150 recipes. They range from the most popular categories of one-dish dining like stews, chilis, and casseroles (and other baked dishes) to a host of stovetop sautés and stir-fries as well as substantial salads and dishes that feature pasta as well as other noodles, such as Asian noodles. The recipes are at once homey and adventuresome, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors.
Good Cheap Eats: Dinner in 30 Minutes or Less
by Jessica FisherIn over 200 recipes, Jessica Fisher shows time-pressed cooks how they can eat remarkably well without breaking the bank. Good Cheap Eats serves up 65 two-course dinners, consisting of a main dish and a substantial side, salad, or soup, all of which take 30 minutes or less to prepare. And as a mother of six and a busy parent, she shows home cooks how to get dinner on the table quickly and inexpensively without relying on heavily processed shortcuts or artificial ingredients. Great for time-pressed couples, families with picky eaters, or singles that need a quick solution to dinner tonight, Jessica's two-course pairings are artfully conceived and perfectly complementary.
The Citrus Cookbook
by Josephine BaconFrom the familiar orange and lemon to the exotic pomelo, citron, and calamondin, citrus fruits have been loved throughout history for their flavor, beauty, and nutritional value. In this collection of over 150 citrus recipes from around the world, Josephine Bacon tells readers how to brighten a table with citrus fruits at any time of the year. With recipes from winter favorites like No-Bake Fruitcake and Old English Syllabub to cool and refreshing summer dishes sucha s Citrus Artichoke Salad, there's something here for any palate. With its in-depth account of the history and folklore of citrus, this book is an essential addition to the library of every cook.
Marinades
by Lucy VaserfirerThe tremendous success of slow-cooker cookbooks is rooted in the demanding lifestyles of working families: You get dinner started before you go to work and have it ready shortly after you return. Slow-cooking is not the only way to cook fabulous food on a busy schedule. Lucy Vaserfirer's Marinades offers a delicious alternative. With the right marinade, you can dress up meats, chicken, fish, or vegetables in the morning, pop the food in the fridge for the day, and finish it all off with a quick broil, grill, microwave, or sauté when you get home. Dinner is served! Vaserfirer, who previously has written Seared to Perfection and Flavored Butters, and also writes the blog Hungry Cravings, is a culinary-school instructor known for her expertise with meats, her knowledge of kitchen science, and her warm and engaging teaching voice. Marinades shows when to use--and not use--oil- based, vinegar-based, fruit-based, and milk- or cream-based marinades. The recipes range from comforting American, French, and Italian marinades to adventuresome and assertive ideas from Mexico and Latin America, Asia, and beyond. The book includes seventeen recipe chapters, nine of which are based on specific types of marinades (herb, spice, and citrus, for example) and eight of which range geographically across the world's best cuisines. Each of the 200 marinades is accompanied by an additional recipe that shows one way to use it. A Raspberry-Zinfandel Marinade, for example, features a recipe for Grilled Raspberry- Zinfandel Pork Medallions, while a Souvlaki Marinade has a recipe for Swordfish Souvlaki alongside. In keeping with the popularity of marinades among outdoor cooks, more than half of these 200 additional recipes are for grilled dishes, but there are ideas aplenty for indoor cooking as well.
Best 100 Juices for Kids
by Jessica FisherWith 100 imaginative, healthy and great-tasting recipes for using your at-home juice machine, Jessica Fisher's BEST 100 JUICES FOR KIDS brings the juicing revolution home for everyone in the family. Jessica Fisher's creative and tasty approach to juicing includes terrific, kid-friendly alternatives to juices loaded with additives and sugar without the expense of natural store-bought varieties. With ideas for both fruit- and vegetable-based juices, as well as Jessica's expert advice on how to include more of both in nutrient-adverse kids' diets in a way that children will actually enjoy, this cookbook offers a new take on a popular topic that gets everyone drinking more healthfully. Outside of the extensive variety of juices in the book, Jessica also includes a number of other inventive ideas for smoothies (including several dairy-free vegan options), "sparklies" (club soda-based carbonated drinks), as well as icy slushies and juice-based ice pops. Throughout, Jessica offers advice on how best to make each recipe on both low-end and high-end juicers, and she provides expert guidance on how readers can get the best results from whatever model of machine they own. Great for making use of extra produce, getting kids and young adults to drink healthier, and as a way to involve children in the kitchen, Jessica's BEST 100 JUICES FOR KIDS is a much-needed addition to any home-juicers cookbook shelf.s can put these things to good use in muffins, quick breads, soups, and even pasta sauces.
Vegan Planet, Revised Edition
by Robin RobertsonWhen it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon.
The Red Velvet Lover's Cookbook
by Deborah HarrounCustomers can't seem to get enough red velvet. Like cupcakes, donuts, cake balls, and whoopie pies, red velvet creations are both homey and comforting and hip and cool. They are the latest retro-baking craze. Red velvet has conquered lots of new territory in recent years and Deborah Harroun's The Red Velvet Lover's Cookbook is the first and only book devoted to this hot topic. She has perfected the classics, as well as a host of new, inventive uses for this popular combination. In 50 recipes, and with full-color photos, Harroun has come up with all manner of red velvet donuts, waffles, pancakes, muffins, biscuits, icebox cakes, mug cakes, cheesecakes, and even a molten lava cake. Harroun also treats the reader to a dozen cookies, brownies, and bars, plus red velvet rolls and breads. Red velvet cannoli, eclairs, snowballs, churros, and truffles are the icing on the...cake, and provide red velvet lovers with just about any recipe they will ever need.
Smoke & Spice, Revised Edition
by Cheryl Alters Jamison Bill JamisonCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Smoke & Spice, Revised Edition
by Cheryl Alters Jamison Bill JamisonCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Smoke & Spice, Revised Edition
by Cheryl Alters Jamison Bill JamisonCheryl and Bill Jamison's path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue--slow-cooking over smoke--for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book's first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S.'s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of 'Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.
Good Cheap Eats
by Jessica FisherIn over 200 recipes, Jessica offers a delicious alternative to fast food, takeout pizza, or over-processed foods from the supermarket with nourishing, from-scratch meals that don't break the bank or take hours to cook. Those recipes are organized into 70 multi-course dinners--main dishes, sides, and add-ons such as soup, bread, or dessert--including: Simple Bean Tostadas, Chunky Tomato Salsa, Lemon Pie with Honey-Ginger Ice CreamChicken Kabobs with Mint-Yogurt Sauce, Curried Couscous, Greek Spinach SaladAsian Chicken Salad with Rice Noodles, Ginger-Orange CrispBeef Potpie with Flaky Cheddar Crust, Winter Greens and Citrus SaladCajun Shrimp and Sausage Rice, Buttery Dill Carrots, Banana-Walnut Mini Muffins Each dinner feeds a family of four for ten dollars--a little more for larger families, a little less for smaller ones and singles. The menus are just suggestions, and readers can mix-and-match any of the tasty 200-plus recipes as they like. In more than 100 tips scattered through the book, Jessica distills her hard-won wisdom into a wealth of ideas for how to be a penny-wise shopper, how to find good cuts of meat that are cheap, how to reduce waste and maximize leftovers, and more. Never before has living so affordably meant living so well.
The Barbecue Lover's Big Book of BBQ Sauces
by Bill Jamison Cheryl Alters JamisonBill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any ol' backyard cook the means to create championship-style BBQ with ease. The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both. Seventy of the recipes are for smoke-cooked 'Q'; 55 are for grilling; and the remaining 100 are for either one--with specific directions on how to fine-tune the recipe for one or the other method. With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate. Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments--which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises. Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons' patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer. Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.