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The New Sugar and Spice
by Samantha SeneviratneRaise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne's recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen. Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world's most enticing spices--including vanilla, cinnamon, peppercorns, and cardamom --The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.From the Hardcover edition.
The New Sugar Busters!®: Cut Sugar to Trim Fat
by H. Leighton Steward Morrison C. Bethea Sam S. Andrews Luis A. BalartWIN THE FIGHT AGAINST FAT–THE SUGAR BUSTERS!® WAY When SUGAR BUSTERS! hit the shelves almost five years ago, it quickly became a diet and lifestyle phenomenon. The millions of people across the country on the SUGAR BUSTERS! plan discovered that by simply choosing the correct carbohydrates and lowering their sugar intake, they could shed the pounds they failed to lose with other diets. Now the weight-loss program that swept the nation has been completely revised and updated–incorporating all the newest nutritional findings, health statistics, and scientific studies, and featuring all-new, easy-to-follow recipes and meal plans. Among the wealth of new material in this edition, you’ll find amazing testimonials from men and women who are losing weight and feeling fit the SUGAR BUSTERS! way; frequently asked questions and helpful answers; the latest on diabetes–and how SUGAR BUSTERS! can help prevent it; essential facts on women, weight loss, and nutrition; and new tips, updated charts, and practical exercise suggestions. So arm yourself with thefactsand get thefigureyou’ve always wanted. When it comes to optimal wellness on the SUGAR BUSTERS! program, it’s survival of the fittest–a way of life in which everybodywins! From the Paperback edition.
The New Sugar Busters!(r) Shopper's Guide
by H. Leighton StewardSUGAR BUSTERS!® forever changed the way Americans eat, offering a delicious new approach to diet and health. The SUGAR BUSTERS!® Shopper's Guide soon followed-and made finding SUGAR BUSTERS!®-friendly fare at the grocery store and supermarket a snap. Now, five years later, this revolutionary little guide has been completely revised and updated to include more food selections and more brand names than ever before.Forget measuring, weighing, and counting fat grams and calories. Throw those charts and graphs out the door! Organized like your grocery store, this handy book takes you aisle by aisle, department by department, pointing out exactly what you can and cannot eat, including: * fresh produce * meat * seafood * dairy* deli * bakery/breads * beverages* snacks * prepared foods * condimentsAlso includes essential tips for lite-weight travel and reading food labelsFrom the Paperback edition.
The New Super-Nutrition
by Richard PasswaterFrom the renowned biochemist who created a health revolution with his bestselling Supernutrition in 1975 comes The New Supernutrition. Totally revised and updated, The New Supernutrition focuses on the latest scientific discoveries and offers solutions to the nutrition problems of the nineties. Richard A. Passwater, PhD, is internatinally acclaimed as a leader in research on megavitamins, trace minerals, and other nutrients. In this life-enhancing, health-saving guide, he offers a program of supernutrition talored to your specific needs that can do many things.
A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Loaves, Cookies, and More! A Baking Book
by Anne ByrnTurn a cake mix into a cake masterpiece! Discover 175 decadent and quick modern recipes with from-scratch flavor from the bestselling author of The Cake Mix Doctor.Anne Byrn is known for her cake mix magic, and A New Take onCake makes baking from a boxed mix as inspiring as it is easy—everything from vegan tortes to gluten-free cakes, doughnuts to cake pops, and whoopie pies to a wedding cake. All for snacking, celebrating, and everything in between!With 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are just a fan of a good old-fashioned yellow layer cake with chocolate fudge icing, you&’ll find your calling—and won&’t have to spend all day making it.
New Thanksgiving Table
by Diane Morgan Leigh BeischThanksgiving is the favorite holiday of millions of Americans. And with so many diverse regions across the United States, it's no surprise to find that the Thanksgiving menu changes significantly from New England to the Pacific Northwest. This is the quintessential cookbook for our national day of thanks, capturing this diversity with creative recipes for the perfect dinner and providing the key to a stress-free occasion with author Diane Morgan's indispensable do-ahead tips. Including appetizers, soups, salads, main courses, stuffings, casseroles, biscuits, side dishes, desserts, and even leftovers, it contains everything the busy cook needs to celebrate this most festive and food-centered of holidays!
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
by Hugh Acheson Bertis Downs Rinne AllenWhen Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own? In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination--Food & Wine named Hugh a "Best New Chef" and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations. Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you'll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats--all of which turn Southern food on its head every step of the way. Hugh's recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad--succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa--a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes--his daughters' favorite dish; and Lemon Chess Pies with Blackberry Compote--his go-to classic Southern pie with seasonal accompaniment. With surprising photography full of Hugh's personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food--to add new favorites to your repertoire. From the Hardcover edition.
The New Vegan
by Áine CarlinGoing vegan can be a daunting prospect. Many familiar foods and products are out of bounds, and it can be hard to know how to enjoy a healthy, tasty diet. In her new book, top vegan author Aine Carlin guides you through the process of adopting a vegan lifestyle, with tips on what to tell people about your new diet, what you can eat at a restaurant, dealing with cravings and her take on vegan-friendly fashion (in 2015, she was named Most Stylish Vegan by PETA). There are more than 90 tempting recipes carefully tailored to people giving up meat, fish and dairy for the first time, including Jerk-marinated Cauliflower Steaks for a main course and Macadamia and Blueberry Cream Pie for dessert, and there are also delicious selections of raw and gluten-free dishes. Learn how to make your own plant milk, nut cream and even vegan-friendly beauty products. Aine's practical advice, non-judgemental approach and tempting recipes are the perfect tools as you begin your vegan journey.
The New Vegan
by Aine CarlinGoing vegan can be a daunting prospect. Many familiar foods and products are out of bounds, and it can be hard to know how to enjoy a healthy, tasty diet. In her new book, top vegan author Aine Carlin guides you through the process of adopting a vegan lifestyle, with tips on what to tell people about your new diet, what you can eat at a restaurant, dealing with cravings and her take on vegan-friendly fashion (in 2015, she was named Most Stylish Vegan by PETA). There are more than 90 tempting recipes carefully tailored to people giving up meat, fish and dairy for the first time, including Jerk-marinated Cauliflower Steaks for a main course and Macadamia and Blueberry Cream Pie for dessert, and there are also delicious selections of raw and gluten-free dishes. Learn how to make your own plant milk, nut cream and even vegan-friendly beauty products. Aine's practical advice, non-judgemental approach and tempting recipes are the perfect tools as you begin your vegan journey.
New Vegetarian
by Yvonne Duivenvoorden Robin AsbellWith a look as fresh as the recipes themselves, New Vegetarian is full of modern, flavorful food for the 30 million Americans (more every day!) who are vegetarians. More than 75 delicious and simple dishes span a wide range ofcuisines and cultures--from Vietnamese Pho with Tofu to Baked Creamy Squash Pasta with Arugula. Best of all, the dessert chapter includes goodies so luscious even the most die-hard dairy fans won't suspect these sweet treats are vegan!
The New Vegetarian Cooking for Everyone
by Deborah MadisonA revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Vegetarian Cooking for Everyone was both ahead of its time and an instant classic, and has endured as one of the world's most popular vegetarian cookbooks. Featuring 1,400 recipes suitable for vegetarians, vegans, and everyone who loves fresh produce and good food,Vegetarian Cooking for Everyone is as full of practical information as it is inspiring, a treasure from a truly irreplaceable culinary voice.
The New Vegetarian Cooking for Everyone
by Deborah MadisonA revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Vegetarian Cooking for Everyone was both ahead of its time and an instant classic, and has endured as one of the world's most popular vegetarian cookbooks. Featuring 1,400 recipes suitable for vegetarians, vegans, and everyone who loves fresh produce and good food,Vegetarian Cooking for Everyone is as full of practical information as it is inspiring, a treasure from a truly irreplaceable culinary voice.
The New Vegetarian Cooking for Everyone
by Deborah MadisonA revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Vegetarian Cooking for Everyone was both ahead of its time and an instant classic, and has endured as one of the world's most popular vegetarian cookbooks. Featuring 1,400 recipes suitable for vegetarians, vegans, and everyone who loves fresh produce and good food,Vegetarian Cooking for Everyone is as full of practical information as it is inspiring, a treasure from a truly irreplaceable culinary voice.
The New Vegetarian Grill
by Andrea ChesmanVegetarian fare has never been so quick, diverse, or delicious. In this updated version of her best-selling classic, Andrea Chesman presents more than 250 recipes that demonstrate the scope and versatility of grilled vegetarian meals. Vegetables cooked on the grill take on a sweet and smoky taste that's irresistible, and these simple, sophisticated dishes will appeal to vegetarians, and meat-eaters alike. With recipes ranging from Brie, Cranberry, and Pistachio Quesadillas to Marinated Roasted Pepper and Olive Salad, from Grilled Eggplant Steak Sandwiches to Spinach-Feta Pizza, from Wok-Grilled Vegetable Lo Mein to Tandoori-Style Vegetable Kabobs, The New Vegetarian Grill amply demonstrates the wealth of vegetarian fare you can prepare on your gas or charcoal grill. In addition to updated recipes, this new edition features expanded information on grilling techniques and equipment options. Explore a world of wholesome, flavorful vegetarian cuisine--without leaving your own backyard.
New Vegetarian Kitchen: Raw - Grill - Fry - Steam - Simmer - Bake
by Nicola GraimesForget the same old beans, pasta, and veggie burgers-this is vegetarian food designed to thrill! Organized by preparation method, the 200 mouthwatering recipes here include Grilled Polenta wrapped in Red Pepper, Beetroot Carpaccio with Goat's Cheese, and Chocolate Truffle Torte with Amaretto Cream. Tips are given for maximizing color, texture, aroma, and flavor, and using familiar ingredients in new ways.
A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry
by Editors of Martha Stewart LivingA must-have for every baker, with 130 recipes featuring bold new flavors and ingredients.Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results.A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.
The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains
by Robin Asbell Caren AlpertFrom whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entre of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.
The New Wine Country Cookbook: Recipes from California's Central Coast
by Brigit Binns“This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos.” —Susan Feniger, chef and author of Susan Feniger’s Street FoodCalifornia’s Central Coast wine country is on everyone’s lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural Area (AVA) in the state. Here, great minds conceive and create great wines—many of them blends of Rhône grape varieties. Complement these wines with the lush resources of unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle.In this lushly photographed tome, bestselling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. One hundred and twenty wine-friendly and wine-inclusive dishes showcase California’s glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region’s passionate winemakers and food artisans. We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility of California’s sublimely unpretentious new wine country in your own home.“Provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region.” —Rajat Parr, author of the James Beard Award–winning Secrets of the Sommeliers
The New Wine Lover's Companion: Descriptions of Wines from Around the World
by Ron HerbstEverything you need to know about buying, ordering, and serving wine!Enlarged and updated with information about the myriad changes enacted by the European Union over the last few years and their effect on member nations, newly flourishing wine-growing regions, enhanced coverage of vinicultural practices, and additional wine making terms, The New Wine Lover's Companion informs, advises, and enlightens readers with approximately 4,000 entries that describe wines produced all around the world. A veritable bible for wine novices, bartenders, and seasoned sommeliers, the A-to-Z entries describe grape varieties; wine styles; wine growing regions; wine making techniques; wine-tasting terms; sizes and styles of glassware, wine bottles and wine openers; optimal temperatures for serving different wines; and much more.The original edition of this book was hailed by Jurgen Gothe of the Vancouver Sun as "the best new wine book in more than a decade. . . " and this new edition is better than ever. One of the many qualities that has made The New Wine Lover's Companion so popular is its accessibility. No wine snobbery here. The author serves up solid information about vintages, varieties, and which wines pairs best with which food in a relaxed, conversational style that doesn't intimidate readers. Additional advice and information includes:Tips on buying wineOrdering wine in a restaurantUnderstanding the information on wine bottle labelsOpening and serving wine at homeHow to store leftover wine...and much moreHere is everything worth knowing about buying, storing, serving, and enjoying the world's most civilized beverage—wine! Includes extensive appendices, charts, a glossary, and a bibliography.
The New Wine Rules: A Genuinely Helpful Guide to Everything You Need to Know
by Jon BonneThere are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful? Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the “experts” have been telling you. In The New Wine Rules, acclaimed wine writer Jon Bonné explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine’s price rarely reflects its quality. You can drink rosé any time of year. Don’t save a great bottle for anything more than a rainy day.
The New Woman's Day Cookbook
by Elizabeth AlstonWoman's Day presents this must-have collection of over 350 classic and contemporary recipes for wholesome meals with nutritious ingredients.
New York a la Cart: Recipes and Stories from the Big Apple's Best Food Trucks
by Siobhan Wallace Alexandra PenfoldDivided into neighborhood sections (Uptown, Midtown, Downtown, the Boroughs, etc. ) New York a la Cart will spotlight the best of the Big Apple's cart cuisine, profiling 50 vendors and including their most popular recipes. There are terrific "only in New York" stories here: the IBM exec who quit his six-figure job to flip Belgian waffles, the banquet hall chef who followed his dreams from Bangladesh to 46th Street, the second generation souvlaki masters carrying on their family traditions, among many others. With full-color photos that capture the local color as well as the delicious food, New York a la Cart is a celebration of the food-cart scene #151; but most importantly, offers more than 60 recipes so that readers can make their favorite street food at home.
New York Bartender's Guide: 1300 Alcoholic and Non-Alcoholic Drink Recipes for the Professional and the Home
by Sally Ann BerkNewly revised and expanded, The New York Bartender's Guide includes even more tips, trends, and tasty recipes from the hottest bars in New York City. Featuring more than 1,300 alcoholic and non-alcoholic drink recipes, there's something here for everyone, whether it's the hottest vodka cocktail or the most traditional egg cream. Find out the latest trends from top bartenders, get tips on how to serve drinks either professionally or at home, and make some of the most delicious potables New York City has to offer.
New York City Coffee: A Caffeinated History (American Palate)
by Erin MeisterThis colorful history explores New York&’s coffee culture from the brew&’s initial arrival in the 1600s to today&’s artisanal connoisseurs. The coffee industry was made for New York: complex, diverse, fascinating and full of attitude. Since arriving in seventeenth-century New Amsterdam, coffee held patriotic significance during wartime, fueled industrial revolution and transformed the city's foodways. The New York Coffee Exchange opened tumultuously in the Gilded Age. Alice Foote MacDougall founded a 1920s coffeehouse empire. In the same decade, Brooklyn teenager William Black started Chock Full o&’Nuts with $250 and a dream. Today, third wave coffeeshops like Joe and Ninth Street Espresso offer single origin pour overs and push the limits of latte art. Through stories, interviews and photographs, author and coffee professional Erin Meister shares Gotham&’s caffeinated past and explores the coffee-related reasons why the city never sleeps.
New York in a Dozen Dishes
by Robert SietsemaJoin New York City's most intrepid eater--Robert Sietsema, pioneer of outer-boroughs dining--in an urban adventure like none other. Through essays on the city's defining dishes, some familiar, others obscure, Robert paints a portrait of New York's food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock 'n' roll East Village. Discover Katz's Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robert's hand and he'll bring you through the Mexican taquerias of Bushwick--with their papalo leaves and piled-high sandwiches--then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlem's spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the city's most elusive foods, including the Ecuadorian guinea pig.