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1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need (1,001 Best Recipes)
by Linda R. YoakamA redesigned and reformatted version of a perennial favorite, the most comprehensive and complete slow-cooker book available today. With the huge variety of recipes, ingredients, and culinary traditions, 1,001 Best Slow-Cooker Recipes is the only slow-cooker book you will ever need. Slow cookers are a great tool for busy home cooks—delicious appetizers, soups, stews, entrées, side dishes, and even desserts can be made while you&’re at work or out running errands. The humble slow cooker has always been about value and convenience: more affordable cuts of meat cook to tender perfection while poultry and fish remain succulent and flavorful. Appetizers stay warm throughout a party while vegetables and side dishes are easy additions to family dinners. For more adventurous cooks, the slow cooker can be used to make homemade breads, warm sandwiches, and delectable desserts. The award-winning 1,001 cookbook series—which has sold 750,000 copies across all titles—has earned its popularity through how its writers and editors curate and test the recipes, as well as by featuring complete nutritional data, such as calories, fat, cholesterol, carbohydrates, and diabetic exchanges. This latest offering in the bestselling series has been completely refreshed and updated for maximum ease of use.
1,001 Best Hot and Spicy Recipes: Delicious, Easy-to-Make Recipes from Around the Globe (1,001 Best Recipes)
by Dave DeWittRecipes for the most popular dishes from the collection of &“the high priest of hot stuff,&” the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist). For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new book is composed of the very best dishes from DeWitt&’s collection of chile pepper-laden recipes from around the world that he&’s acquired on his travels, from colleagues, and by researching authentic, obscure, and out-of-print cookbooks. The book is loaded with a vast array of hot and spicy favorites, including a huge variety of soups, stews, chilis, and gumbos; a broad selection of barbecue dishes for the grill; and a lengthy list of meatless entrees and vegetable options. Included are not just hundreds of spicy main dishes, but also a surprising array of zesty beverages, desserts, and breakfasts. In some chapters in this book, the recipes are grouped by type of recipe; in the others, they are organized in the order of chile peppers&’ spread around the globe: South and Central America, Mexico, the Caribbean, U.S.A., Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. The book is truly the very best the world has to offer in terms of great spicy foods &“When it comes to hellfire, no one can turn up the heat like Dave DeWitt.&” —Steven Raichlen, author of Project Smoke
Diabetes Snacks, Treats, & Easy Eats for Kids: 150 Recipes for the Foods Kids Really Like to Eat
by Barbara Grunes Linda R. YoakamChild-friendly recipes that fit into your busy lifestyle and offer healthy—and tasty—alternatives to today&’s fast food meals and sugary snacks. This redesigned and expanded third edition of Diabetes Snacks, Treats, and Easy Eats for Kids offers even more simple, delicious recipes for healthy, well-balanced diets. Since the book was first published in 2006, the prevalence of diabetes in children has continued to increase. Children under age nineteen have seen a twenty-one percent increase in Type 1 cases, and children ages ten to nineteen have seen a thirty percent increase in cases of Type 2—a disease that used to be considered an adult condition. But kids will be kids, and when they come home from school, they want a snack that&’s simple, satisfying, and occasionally sweet. When it comes to dinner, they usually don&’t have the time or the taste for fancy meals. With this in mind, author Barbara Grunes has developed more than 150 recipes for snacks and meals that kids really like and that stay within diabetic guidelines. Grunes&’s goal is to help all kids enjoy food that is good for them—even if they have diabetes. Each recipe includes the nutritional information readers need, whether they count carbs or use the exchange method. With recipes like Pizza Puffs, Spud Pancakes, Chicken Fajitas, Ice Cream Cone Cupcakes, and Fruit Turnovers, this book proves that everyone can enjoy familiar and delicious food together. After all, it&’s not about &“good,&” &“bad,&” or &“forbidden&” foods—it&’s about readers feeding their families sensibly.
The Potatopia Cookbook: 77 Recipes Starring the Humble Potato
by Allen Dikker&“Fantastic, unique recipes . . . Whether you want to accent your favorite meal with a potato dish or make an exciting main dish.&” —Broadway World Latkes. Gnocchi. Aligot. Knishes. Samosas. Munini-imo. Poutine. Potatoes—consumed globally at a rate of about sixty-eight pounds per capita each year—are the stars of some of the world&’s most beloved dishes. Perhaps this is why most of us tend to underestimate the humble tuber—it&’s so familiar that we forget its full potato potential. Enter The Potatopia Cookbook, a collection of more than seventy-five creative potato recipes from Allen Dikker, the CEO and founder of Potatopia, the fast-casual all-potato restaurant that has been featured by the New York Times, the Village Voice, and Eater.com, among others. While the cookbook includes some traditional potato dishes like gnocchi and shepherd&’s pie, most recipes are innovative creations that reimagine the world&’s most popular vegetable. Ever thought to make lasagna with paper-thin potato slices instead of noodles? Or prepare truffles with mashed potatoes? Find it all in The Potatopia Cookbook alongside detailed descriptions of potato varieties, potato history, and potato preparation and storage tips. As an added bonus to their popularity, potatoes are naturally gluten-free and—when prepared simply—very nutritious. Along with being fat-, sodium-, and cholesterol-free, potatoes are packed with vitamins, minerals, and antioxidants. As he did with Potatopia&’s menu, Dikker highlights these benefits in the cookbook by focusing on recipes that skip the fat in favor of keeping it healthy. The result is a hearty, wholesome celebration of all things potato. &“A culinary journey guided by the simple, often underappreciated tuber.&” —Foreword Reviews
Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More
by Madelaine Bullwinkel&“Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies.&” —Gale Gand, James Beard Award–winning pastry chef A how-to guide that is perfect for eager cooks and seasoned preservers alike, providing one-hundred foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel&’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home. &“A remarkable culinary windfall.&” —Charlie Trotter, James Beard Award–winning chef
The Asheville Bee Charmer Cookbook: Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends
by Carrie Schloss&“A beautiful tribute . . . From breakfast pastries to exotic marinades to unexpected desserts, Carrie Schloss explores the many sides of honey. &” —Ashlee Aubin, executive chef, Fisk & Co. Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than fifty different artisanal honey varietals—each with its own unique color, texture, and taste. Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, twenty honey varietals, and eight special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout. &“An inspiration . . . Cooks of every level will leave the sugar in their cupboards and reach for their new favorite local varietal instead.&” —Chris Pandel, chef/partner, Swift & Sons &“A lovely testimonial to the significance of the honeybee. With these delicious, approachable recipes, being good stewards of the land has never tasted so sweet. &” —Laurell Sims, urban farmer, beekeeper, and Slow Food Chicago board member
The Self-Care Cookbook: A Holistic Approach to Cooking, Eating, and Living Well
by Frank Ardito&“A gem! In an insightful and meaningful way, Dr. Ardito perfectly combines cooking healthy, easy-to-prepare recipes with eating and wellness. Love it!&” —Dr. Kim Rostello, exercise physiologist, Chicago Blackhawks The Self-Care Cookbook, written by health and wellness expert Dr. Frank Ardito, explores the intersection of cooking, eating, health, and wellness by offering 130 recipes designed to help you improve every aspect of your life. Ardito doesn&’t believe in bad food, restrictions, or denial. True wellness—complete wellness—addresses both ends of the spectrum: fresh, light dishes that strengthen our bodies and wonderful indulgences that feed our souls. The first of its kind, The Self-Care Cookbook is divided into ten chapters, each of which focuses on one dimension of personal wellness: physical, spiritual, emotional, environmental, intellectual, nutritional, protectoral, social, occupational, and financial. Each chapter includes thirteen recipes—from starters to mains to desserts—that support well-being through carefully selected ingredients and cooking methods. For example, the intellectual wellness chapter includes foods that improve cognition and kitchen techniques that challenge the brain. This book encourages you to prepare these recipes by yourself, for yourself, as a way to create a true sense of wholeness and satisfaction. A balanced life includes both celebratory and health-supportive foods, and this book helps you decide which you most want or need at any given moment. &“Dr. Ardito&’s book reminds us that cooking and nutrition is a fun and important part of total health, and it provides an easy to follow road map to help us feed and maintain all aspects wellness.&” —Mike Gattone, MS, CSCS, senior international coach, USA Weightlifting
Craft Coffee: A Manual
by Jessica Easto Andreas Willhoff“Build a better brew by mastering 10 manual methods, from French Press to Chemex, with this comprehensive guide.” —Imbibe MagazineNamed a top food & drink book of 2017 by Food Network, Wired, Sprudge, and BooklistThis comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices.Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn’t seem made for the rest of us, it can be difficult to know where to begin.Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, provides all the information readers need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues—cost, time, taste, and accessibility—that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.“Engaging and fun . . . I really can’t recommend Craft Coffee: A Manual enough. If you’re even mildly curious about brewing coffee at home, it’s absolutely worth a read.” —BuzzFeed
The Bourbon Country Cookbook: New Southern Entertaining
by David Danielson Tim Laird&“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.&” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon&’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region&’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you&’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. &“Farm fresh and artisanal aren&’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you&’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won&’t want to wait for a horse race, but use this book year &’round.&” —Ronni Lundy, author of the James Beard Award–winner Victuals
The New Filipino Kitchen: Stories and Recipes from Around the Globe
by Rowena Dumlao-Giardina“An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s TableNamed a top cookbook of 2018 by the San Francisco Chronicle and EpicuriousYou may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.The New Filipino Kitchen collects thirty recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review“Engrossing stories and delicious recipes.” —Foodista“A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia
The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes
by Anupy Singla&“India&’s [cuisine] is perhaps best suited to the steady simmer of a slow cooker . . . easy, healthful recipes with traditional flavors. &” —Better Homes & Gardens This updated edition of Anupy Singla&’s bestselling debut cookbook includes fifteen additional Indian recipes developed specifically for the slow cooker. Since its original publication in 2010, The Indian Slow Cooker has become a touchstone primer for everyone seeking an accessible entry point to cooking authentic, healthy Indian fare at home. Taking full advantage of the ease and convenience of the slow cooker, these recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don&’t require extra oil and fat. Singla&’s &“Indian Spices 101&” chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these sixty-five recipes are all the classics—specialties like dal, palak paneer, and aloo gobi—and dishes like butter chicken, keema, and much more. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the slow cooker. &“Next time you have a hankering for Indian food, don&’t think take-out. Think ahead. That&’s the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food. &” —Associated Press &“Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine. &” —Good Housekeeping
Hungry for Harbor Country: Recipes and Stories from the Coast of Southwest Michigan
by Lindsay NavamaExplore the unique life and flavors of Lake Michigan with this lavishly illustrated volume of seasonal, allergen-friendly recipes and culinary journey stories.Harbor Country has been a favorite vacation spot for generations. In this combination cookbook and travel guide, Lindsay Navama of Third Coast Kitchen takes you on a culinary journey through Southwest Michigan’s tiny towns, freshwater beaches, and rolling countryside. Lindsay’s recipes will transport you straight to Harbor Country, even if you’ve never visited.Hungry for Harbor Country features fifty-six recipes that celebrate the vast variety of the region’s local ingredients—like asparagus in spring, zucchini and cherries in summer, sugar pumpkins and Brussels sprouts in fall. The Seasonal Fire Pit Seafood Feast uses the freshest catch from the Flagship Fish Market and produce sourced from nearby farms.Recipes for regional favorites like the Luisa’s Cafe Blueberry Mascarpone Crepes and the Whistle Stop Aunt Wilma Bar welcome readers into the region’s beloved restaurants and cafes. In addition to celebrating the many occasions for living well at the lake and beyond, many of these recipes are dairy- or gluten-free.
The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal
by Amy Zitelman Andrew SchlossUse this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New RestaurantTahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts.This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple.“With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” —Publishers Weekly
Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers
by Eric PallantSourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
The Migraine Relief Plan Cookbook: More Than 100 Anti-Inflammatory Recipes for Managing Headaches and Living a Healthier Life
by Stephanie WeaverFollowing the publication of her first book, The Migraine Relief Plan, a step-by-step plan to achieve a healthier lifestyle for those who suffer severe migraines and chronic illnesses, and those who care for them, Stephanie Weaver received a flood of requests from readers seeking more recipes. She spent the next few years expanding her research, meticulously testing new recipes, and interviewing a wide range of health professionals, advocates, patients, and caregivers. The result is The Migraine Relief Plan Cookbook, an essential guide to healthier eating and mindful living, which aims to help readers mitigate the symptoms of severe migraines, headaches, and other chronic illnesses. It also features a foreword by nutrition scholar Margaret Slavin, PhD, RDN, and neurology professor Dawn C. Buse, PhD. The 100 delicious, plan-friendly recipes of The Migraine Relief Plan Cookbook include foods for every meal of the day, plus snacks, drinks, sauces, and condiments, as well as serving suggestions and a chapter on preparing healthy, wholesome meals from leftovers. This robust selection of recipes, enhanced with Weaver’s favorite preparation tips and personal insights, empowers readers to create beautiful meals that support their health. Her insightful interviews with health professionals, advocates, and patients provide tips for ongoing self-care, pain management, and building resilience. This book will help readers benefit from a holistic approach to battling migraines and chronic pain. The Migraine Relief Plan Cookbook arms readers with the recipes, research, professional insight, and lifestyle tips necessary to face their symptoms head-on.
The Food Allergy Baking Book: Great Dairy, Egg, and Nut-Free Treats for the Whole Family
by Kelly WoyanThe Food Allergy Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts—the most common food allergens. Updated and repackaged from its original publication in 2009 as The Food Allergy Mama’s Baking Book, this new edition offers more than 90 timeless, foolproof recipes that are easy to prepare, even for kitchen novices. It is an invaluable resource for home bakers (and their families) who love sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not, but they fill a particular need for families who find baking at home to be the smartest and safest option to avoid exposure to allergens. All the traditional baking favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. The book also provides practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas.
Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
by Melanie Joy John RobbinsIn this paperback edition is a foreword by activist and author John Robbins and a reader's group study guide. This groundbreaking work, voted one of the top ten books of 2010 by VegNews Magazine, offers an absorbing look at why and how humans can so wholeheartedly devote ourselves to certain animals and then allow others to suffer needlessly, especially those slaughtered for our consumption. <P><P> Social psychologist Melanie Joy explores the many ways we numb ourselves and disconnect from our natural empathy for farmed animals. She coins the term "carnism" to describe the belief system that has conditioned us to eat certain animals and not others. <P><P> In Why We Love Dogs, Eat Pigs, and Wear Cows Joy investigates factory farming, exposing how cruelly the animals are treated, the hazards that meatpacking workers face, and the environmental impact of raising 10 billion animals for food each year. Controversial and challenging, this book will change the way you think about food forever.
The Frugal Foodie Cookbook
by Lynette ShirkThe recession has put a lot of strain on the grocery bill, especially for those with families or friends to feed. But that doesn't mean having to skip gourmet food and a balanced diet. Noted chef and "four-star frugal gourmet" Lynette Shirk shows readers how to creatively and cleverly use ingredients and leftovers to produce wonderful inexpensive meals for any occasion. This book has everything, from roasting coffee at home to concocting inexpensive crave-worthy casseroles to whipping up snacks on a shoestring. Chapters include "Bankable Breakfasts," "Lunch for Less," and "Dinner on a Dime," and feature irresistible recipes from Shaved Shrimp Rolls and Gourmet PBJ to an "Exponential Chicken" that stretches the bird over five different courses. With hundreds of delicious dishes and expert advice (including fun ideas for serving), The Frugal Foodie Cookbook keeps hungry readers living well and eating better.
The Lazy Gourmet: Magnificent Meals Made Easy
by Robin Donovan Juliana Gallin Joanne WeirThe Lazy Gourmet is for anyone who dreams of dazzling guests with fabulous home-cooked fare, but fears that such a feat would require Thomas Keller's talent, Martha Stewart's ingenuity, Gandhi's patience, and Charles Manson's free time. The goal of The Lazy Gourmet is to conquer the misguided belief that preparing an elegant meal requires spending hours-or days-in the kitchen. With the help of an army of volunteer testers-regular people with no culinary training-Robin Donovan and Juliana Gallin developed this collection of recipes that can be prepared using readily available ingredients and common kitchen appliances, and without any previous cooking experience or training. With our recipes, anyone can prepare delicious and sophisticated, yet surprisingly simple dishes that will impress fussy in-laws, placate implacable bosses, and seduce sexy strangers through the proven method of knocking their socks off at the dinner table.As the lazy gourmets themselves like to say, "Cooking a great meal can be just as easy as cooking a crappy meal!" So relax! Stop fretting over elaborate recipes and cumbersome techniques and start cooking the Lazy Gourmet way.
Multicultural Cookbook of Life-cycle Celebrations (Cookbooks for Students Series)
by Lois Sinaiko WebbWhile the literary world is filled with international cookbooks, as well as cookbooks for children, none combine both features as does Multicultural Cookbook of Life-Cycle Celebrations. Webb covers the celebrations and the recipes that take a person from cradle to grave. <p><p>Arranged by region and country, the latest multicultural cookbook is an ideal resource for all classes that use culinary customs to bolster curriculums, presenting more than 250 authentic recipes, it includes interesting introductions about each celebration.
Oranges For Orange Juice (Social Studies Learn To Read)
by Rozanne Williams Craig BrownRepetitive, predictable story lines and illustrations that match the text provide maximum support to the emergent reader. Engaging stories promote reading comprehension, and easy and fun activities on the inside back covers extend learning. Great for Reading First, Fluency, Vocabulary, Text Comprehension, and ESL/ELL!
The Cornbread Killer (Heaven Lee Series #5)
by Lou Jane TempleHeaven Lee is tackling the world of soul food and jazz. When a jazz festival comes to town, the chief organizer is murdered. She gets fingered as a suspect along with others who dislike her. But the festival must go on.
Death Is Semisweet (Heaven Lee Series #7)
by Lou Jane TempleHeaven Lee is at it again, this time when a sniper shoots down a blimp advertising the 50th anniversary of Foster's Chocolates, a family-owned business in Heaven's hometown of Kansas City. Then a man is found dead at the opening of Foster's new chocolate factory. This family is rife with in-fighting and backstabbing over the chocolate fortune, but is it enough to kill over? The dynamic Heaven tackles the case. All in all, it's another delicious mystery complete with sinfully delicious chocolate recipes.
Bread on Arrival (Heaven Lee Series #4)
by Lou Jane TempleThe Beeler Mystery Series publishes outstanding mysteries by writers most popular with library patrons. This is no ordinary mystery series, however. Titles selected for the program are not only well written and enjoyable, they also do not contain explicit sex graphic violence and offensive language.
Be Fit, Be Strong, Be You (Be the Boss of Your Body)
by Rebecca Kajander Timothy Culbert"Be Fit, Be Strong, Be You is filled with ideas, activities, and skills to help you - learn how the right food can help you be healthy - find the right weight for your body - feel better for school, sports, hobbies, and other activities - increase your self-confidence - look your best - discover fun ways to be active."