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Buttercream Flowers for All Seasons: A Year of Floral Cake Decorating Projects from the World's Leading Buttercream Artists
by Christina Ong Valeri ValerianoBlooming marvellous cake decorating ideas for spring, summer, autumn and winter . . . all made with delicious buttercream. Bursting with buttercream flowers, this bumper cake decorating book gives you all the inspiration and know-how you need to create sensational floral cakes all year round, with over fifty cake ideas. Each of the seasonal design concepts is presented as a spectacular tiered cake, an accessible single-tier cake and a beginner-friendly batch of cupcakes so you can get started at any level. Buttercream Flowers for All Seasons features step-by-step instructions from international-bestselling authors Queen of Hearts Couture Cakes, leading lights of the cake world and masters of buttercream art.
Buttercream Dreams: Small Cakes, Big Scoops, and Sweet Treats
by Jeff MartinThe founder of Smallcakes, featured on Food Network’s Cupcake Wars, shares his story and his recipes for cupcakes, ice creams, and other delights. Jeff Martin created the wildly popular and fast-growing Smallcakes franchise, and in this book he shares not only thirty creative recipes but his experiences turning his passion into a business and coming up with some of his very first signature cupcake flavors like Cookies-n-Cream. He appeared on the Food Network’s reality show called Cupcake Wars—and famously became the guy who forgot the pumpkin in a pumpkin cupcake challenge. That popular recipe for a Pumpkin Cupcake with Cardamon buttercream is among the recipes in this book. He introduces creative new flavors like Peanut Butter Pretzel and French Toast with Bacon, and since Smallcakes is a family-owned company, he also includes his kids’ favorites. His son Jax loves bubble gum, so they created a Bubblegum Cupcake. His daughter Lily asked her dad to come up with some crazy flavors like Orange Creamsicle and Caramel Pecan Carrot Cake. And cupcakes are only the beginning—you’ll also find recipes for ice cream and other confections offered now at Smallcakes locations, such as Nutella Wella Ice Cream, Mama’s Chocolate Fudge, and Smallcakes Crazy Monster Cookies. Includes color photos!
Butter: A Rich History
by Elaine KhosrovaA gripping historical narrative that explores the rich chronicle of innovation, revolution, and controversy of our world's most famous fat: butter.The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door. It's a culinary catalyst, an agent of change, a gastronomic rock star. From its accidental invention in a long-ago herder's pouch to its ubiquitous presence in the world's most fabulous cuisines, butter is boss. Now, it finally gets its due. Award-winning food writer and chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From the ancient butter bogs of Ireland to the sacred butter sculptures of Tibet, Butter is about so much more than food. Khosrova details its surprisingly vital role in history, politics, economics, nutrition, even spirituality and art. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. Her butter chase took Khosrova throughout the United States and to France, Ireland, India, Bhutan, and Canada. She's never been the same. As the first and only publication to chronicle the life and times of this beloved fat, Butter is an epic excursion into the turbulent history of this kitchen staple. Khosrova even includes the essential collection of carefully developed core butter recipes, from beurre manié and croissants to pâte brisée and the perfect buttercream frosting, and provides practical how-tos for making various types of butter at home - no cow, goat, or yak necessary.From the Hardcover edition.
Butter: A Rich History
by Elaine Khosrova“Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best. “A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included.” —David Tanis, author of A Platter of Figs and Other Recipes “Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again.” —John T. Edge, author of The Potlikker Papers: A Food History of the Modern South “Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too.” —Mimi Sheraton, author of 1,000 Foods to Eat Before You Die “Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have.” —Elisabeth Prueitt, co-owner of Tartine Bakery “The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova’s Butter . . . Delightful storytelling.” —Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake
Butter: A Celebration - A joyous immersion in all things butter, from an award-winning food writer
by Olivia Potts'This is, quite frankly, my dream book. Buttery bliss from cover to cover' Nigella Lawson'The last word on butter. Everyone who cooks needs this book' Diana HenrySwirled into hot sugar to create a silken, smoky caramel, or browned until nutty and speckled before being folded through cake batter or buttercream. Dotted on to vegetables before roasting or braising, stirred through rice after cooking. Butter won't just transform your individual dishes, but will transform your way of cookingButter: A Celebration is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent. Award-winning food writer Olivia Potts takes us on a grand tour of butter and its many varied applications, from old school chicken Kiev to mille-feuille, from oysters Rockefeller to saffron and yoghurt tahdig. This is a book to be savoured for its wonderful writing, as well as for its irresistible recipes and expert introduction to patisserie, too. Full of history, anecdotes and, of course, delicious recipes resplendent with butter, it includes:*Turkish eggs with yoghurt and chill butter*Butter-basted rib eye steak*Steamed artichoke with anchovy butter*Grilled kippers with horseradish butter*Buttermilk pancakes*Sticky gingerbread*French salted butter biscuits*Brioche feuilletée*Damson plum crumblePraise for A Half-Baked Idea by Olivia Potts: 'Uplifting' Prue Leith 'Wit and warmth on every page' The Times 'An utterly beautiful, moving, bittersweet book. I loved it' Dolly Alderton
Butter: A Celebration - A joyous immersion in all things butter, from an award-winning food writer
by Olivia Potts'This is, quite frankly, my dream book. Buttery bliss from cover to cover' Nigella Lawson'The last word on butter. Everyone who cooks needs this book' Diana HenrySwirled into hot sugar to create a silken, smoky caramel, or browned until nutty and speckled before being folded through cake batter or buttercream. Dotted on to vegetables before roasting or braising, stirred through rice after cooking. Butter won't just transform your individual dishes, but will transform your way of cookingButter: A Celebration is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent. Award-winning food writer Olivia Potts takes us on a grand tour of butter and its many varied applications, from old school chicken Kiev to mille-feuille, from oysters Rockefeller to saffron and yoghurt tahdig. This is a book to be savoured for its wonderful writing, as well as for its irresistible recipes and expert introduction to patisserie, too. Full of history, anecdotes and, of course, delicious recipes resplendent with butter, it includes:*Turkish eggs with yoghurt and chill butter*Butter-basted rib eye steak*Steamed artichoke with anchovy butter*Grilled kippers with horseradish butter*Buttermilk pancakes*Sticky gingerbread*French salted butter biscuits*Brioche feuilletée*Damson plum crumblePraise for A Half-Baked Idea by Olivia Potts: 'Uplifting' Prue Leith 'Wit and warmth on every page' The Times 'An utterly beautiful, moving, bittersweet book. I loved it' Dolly Alderton
Butter Pecan Killer (Cupcakes in Paradise #10)
by Summer PrescottSometimes the most sinister events happen under the most innocent of circumstances. What would you do if you stumbled upon a murder scene? All is not well in the sleepy, beachside town of Calgon, Florida. Cupcake baker and amateur sleuth, Melissa Beckett just wants to find the perfect furniture for her nursery. When she and her best gal pal, Echo, arrive at the woodworker's shop, they stumble upon a gruesome discovery. The craftsman is dead, and the list of suspects is long. Town Coroner and Mortician, Timothy Eckels is on the case, but has troubles of his own, when a sinister visitor from his past comes to town. Will his spunky assistant, Fiona, who is targeted, survive to help him piece together the clues of the case? In the midst of murderous discoveries, Missy's employee, the irascible, yet hilarious, Aunt Beulah, vows to get her single niece hitched. You'll love this high-spirited, action-packed tale that will make you laugh as you're locking the doors and hiding under the covers! This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Butter Celebrates!: Delicious Recipes for Special Occasions
by Rosie DaykinWhat's a celebration without something delicious that's been baked with love? Rosie Daykin, author of Butter Baked Goods and owner of the Vancouver bakery of the same name, believes that celebrating is about much more than just circling a date on the calendar. It's a chance to spend time with your family and friends, to laugh really hard, to let things get a little chaotic, and to eat lots of delicious baked goods. In Butter Celebrates! Rosie provides more than 100 recipes for every celebration, holiday, special event, and milestone in your life. The holidays celebrated in this book are EASTER CHRISTMAS HALLOWEEN MOTHER'S DAY THANKSGIVINGVALENTINE'S DAYHANUKKAHST. PATRICK'S DAYNEW YEAR'S DAYAnd there are plenty more treats for almost every other occasion you can think of, includingTHE ARRIVAL OF A NEW BABY WELCOMING A NEW NEIGHBOR A SUMMER PARTY IN YOUR BACKYARD THE BELOVED FAMILY DOG'S BIRTHDAY Whether you're an experienced baker or just starting out, Rosie's straightforward recipes are easy to follow and will produce irresistible results. Butter Celebrates! takes you into Butter's pink-and-pistachio slice-of-heaven world, where every day is worth celebrating. It will inspire you to celebrate life and to create new traditions and memories along the way.From the Hardcover edition.
Butter Celebrates!
by Rosie DaykinCelebrate your favorite occasions with recipes from a little neighborhood bakery. What's a celebration without baked goods? Rosie Daykin provides over 100 recipes for sweets that home bakers will return to year after year until they become family traditions. Whether you're welcoming a new baby, a new neighbor, or the New Year; sharing Thanksgiving, Hannukah, or Christmas with friends and family; or simply enjoying summer, Rosie has the perfect recipe for every occasion. Butter Celebrates! is a feast for the eyes, with a wealth of gorgeous photographs illustrating the simple-to-follow recipes and tips for making any occasion extra special. With her warm, welcoming style and funny anecdotes Rosie takes the fear out of making French Macarons and introduces us to the excitement that only a Reveal Cake can offer, all while paying homage to the classics (Vanilla Butter Cream, anyone?). Even the most inexperienced bakers will enjoy following Rosie's directions to create that special something for that special someone. Butter began as a tiny bakery in Vancouver, with an emphasis on nostalgia and the classics. With the publication of Rosie's first book, Butter Baked Goods: Nostalgic Recipes from a Little Neighborhood Bakery, its fame rapidly spread across North America. Butter Celebrates! is a peek into Rosie's world filled with family, friends, laughter, witty toasts, good music, general chaos and, of course, delicious baked goods.
Butter Busters: The Butter Busters Cookbook Companion
by Pam MycoskieA phenomenal, self-published bestseller--now completely revised and updated. This revolutionary new book contains over 350 delicious recipes that use simple substitutions to transform family favorites into very low-fat, healthy foods. Recipes for cakes, cookies, pies, lasagna, pizza, and other dishes.
Butter Boards: 100 Inventive and Savory Spreads for Entertaining
by Alejandra Diaz-Imlah Jamison Diaz-ImlahFrom the delicious trend that took the internet by storm comes Butter Boards, featuring over 100 savory spreads and complementary recipes to take your entertaining to the next level.Whether it&’s a gorgeous board for a formal dinner party or a simple afternoon snack, these lavish spreads instantly elevate any occasion. This cookbook expertly breaks down 50 butter board spreads. Each board features a number for each ingredient, so you can quickly find recipes and reconstruct these boards with ease. Just match the number on the board to the recipe in the book to arrange striking platters or put a new spin on your favorite recipes.Inside you&’ll find:50 carefully curated boards built around popular and festive themesHow-to guides for creating contrasts of flavor and texture to assemble memorable assortmentsOver 50 inventive preparations that will take your butter boards from so-so to spectacularSeasonally focused recipes to keep your boards freshGorgeous photographs to help you select the perfect board presentationThis step-by-step method allows you to simply replicate these boards or use them as a starting point for your own customizable spreads. With a wide variety of flavor combinations and stunning presentation, it's guaranteed that everyone will keep reaching for more. Master the art of the butter board with this eye-catching cookbook.
Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery
by Rosie DaykinButter Baked Goods is a gorgeously illustrated cookbook, packed full of delicious recipes for irresistible baking that you will want to make, time and time again. These are recipes for the classics, rich in the nostalgic flavors of your childhood: from Peanut Butter Sandwich Cookies, Cinny Buns and S'mores; to Classic Chocolate Cake, Lemon Meringue Cupcakes and Good Ol' Apple Pie. Butter began as a tiny bakery in Vancouver, opened and operated by Rosie Daykin, a passionate home baker since she was six years old. The bakery is a pink- and pistachio-colored slice of heaven; its counters are piled high with glass cases and cake stands, filled with sugary treats. But word soon got out (the baking was too good to keep quiet!) and Butter is now famous across North America for being the home of the very best gourmet marshmallow. Butter's marshmallows are now stocked in over 300 (and counting) stores across Canada and the US. The recipe for Rosie's famous marshmallows is just one, of 101, tucked into the pages of this beautiful book. Every recipe in Butter Baked Goods has simple, step-by-step instructions, and is written in an accessible and easy-to-follow style, so that everyone can create Butter's delectable treats--from grandmothers who have been baking all their lives, to teenagers making their very first cupcakes. Rosie's baking is not about trickery, flamboyance or hard-to-find ingredients, but about great-tasting, homemade treats to celebrate life's milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers--or just a gloomy, rainy afternoon when you need a little pick-me-up.
Butter Baked Goods
by Rosie DaykinButter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters overflowing with irresistible treats. Not long after opening, word got out about the bakery's marshmallows, and Butter Baked Goods soon became known as the home of the very best gourmet marshmallow in North America, a delicious morsel that can now be found in more than 300 stores. The recipe for Butter's Famous Marshmallows is just one of the gems tucked inside the pages of this beautiful book. Other recipes include: SATURDAY MORNING CINNY BUNS & CHOCOLATE PISTACHIO POUND LOAF MAPLE SNICKERDOODLE SANDWICH COOKIES & DOUBLE CHOCOLATE TOFFEE BISCOTTI CHOCOLATE BERRY CHEESECAKE BARS & PUMPKIN CHOCOLATE CHIP BLONDIES BUTTER'S CLASSIC WHITE CAKE & APPLE CAKE WITH MAPLE SAUCE PEANUT BUTTER AND JELLY CUPCAKES & RED VELVET WHOOPIE PIES BUTTER'S LEMON MERINGUE TART & SOUR CREAM RHUBARB PIE CHOCOLATE HONEYCOMB BRITTLE & SURPRISE MOCHA FUDGE And a whole chapter dedicated to BUTTER CREAMS AND FROSTINGS, with Rosie's top tips for "spreading the love"! But don't be intimidated! Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style, plus tips on how to stock your pantry and your toolbox with everything that you'll need to get started. Everyone can create Butter's delectable desserts--from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie's baking is not about trickery, flamboyance, or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life's milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers, or just that gloomy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
by Adam DanforthSlaughter and butcher your own animals safely and humanely with this award-winning guide. Providing detailed photography of every step of the process, Adam Danforth shows you everything you need to know to butcher poultry, rabbit, lamb, goat, and pork. Learn how to create the proper slaughtering conditions, break the meat down, and produce flavorful cuts of meat. Stressing proper food safety at all times, Danforth provides expert advice on necessary tools and helpful tips on freezing and packaging. Enjoy the delicious satisfaction that comes with butchering your own meat.
Butchering Deer: A Complete Guide from Field to Table
by Peter J. FiducciaYou’ve had a successful day in the field. Now what? Expert Peter Fiduccia has all the information you need to prepare deer in his new book, Butchering Deer. Fiduccia starts with the history of hunting deer for meat, the nutritional content of venison, and deer anatomy for better shot placement. He then extensively covers all phases of field dressing and butchering, from eviscerating the animal and skinning hides to how to cut each piece of meat (chuck, rib, short loin, loin end, rump, round, shank, flank, plate, brisket, shoulder, shank, and even bacon and ham). Other topics include: Tag it & drag it: transporting deer from field to home Protecting the carcass from bugs How to prepare a clean working area Tips to grinding burger and sausage meat Guidelines for packaging, labeling, and freezing Sharpening knives and other butchering tools Dry rubs and marinades And many more! The butchering sections include detailed photos and drawings depicting all sections of meat to butcher. Fiduccia concludes his guide with a section on the best ways to prepare and cook venison in camp or at home using quick and easy recipes. With Butchering Deer, you can easily become a home deer butcher.
Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
by Temple Grandin Adam DanforthLearn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right preslaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.
Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond
by Matt MooreFrom the author of Serial Griller and South’s Best Butts, a cookbook of more than 125 everyday specialty recipes plus meaty stories and secret tips from butchers everywhere.Sometimes, the best way to get the best recipes is to just talk to your butcher. It’s an age-old adage that Matt Moore, author of Serial Griller and South's Best Butts and grandson of a butcher, took to heart—he’s traveled around the country and beyond to do just that. In Butcher on the Block, he shares stories, coveted family recipes, and expert tips from the people behind the counter who sell your meats, poultry, fish, vegetables, and trimmings.This all-inclusive book is carved into three separate sections:Butchering Primer, a quick prep of what a home cook might need to begin butchering at home, including step-by-step photographs of how to break down a chicken, fillet a fish, prep a bone-in pork chop, and slice up a beef tenderloin.Butcher Profiles, with behind-the-counter access and specialty recipes from renowned butchers and butcher shops around the world, including Hing Lung Company in San Francisco; Cara Mangini, author of The Vegetable Butcher; Red’s Best in Boston; Maison Mallard in France; and Tommie Kelly—the butcher at Matt’s own local Kroger’s. With recipes like Grilled Honey BBQ Chicken Wings with Ginger Scallion Sauce, DiSalvo’s Porchetta, and Matt’s grandfather’s Kibbeh Nayyeh (Lebanese-style tartare), you can simultaneously travel the country and meet the butcher on your block.And lastly, Matt’s own highly praised recipes, for grilling, barbecue, and all-around cooking to further your own butchering techniques—or to just cook what you get from the butcher’s. Recipes cover it all, from appetizers, sides, salads to meaty mains (including game) and vegetables—even desserts and drinks:Grilled Corn “Ribs”Bacon Buttermilk CornbreadEgg Drop Soup with Pork Belly CracklinsRoasted Bone Marrow with Country BreadHangar Steak “New-Vide”Catch-all PaellaBacon BoulevardierAlaskan Ice CreamIf you’re looking for exciting new cooking techniques, delicious recipes, good stories, and to support and celebrate local businesses, look no further than Butcher on the Block.
Butcher and Beast: Mastering the Art of Meat: A Cookbook
by Angie MarThe Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.” Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live.Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.Advance praise for Butcher and Beast“This alluring collection of recipes from an exciting Manhattan chef will leave meat eaters salivating.”—Publishers Weekly“At New York’s iconic Beatrice Inn, [Angie’s] menu ranges from 75 Day Lavender Aged Butcher’s Steak to Muscadet Vine Smoked Rabbit. So it should come as no surprise that her debut cookbook, Butcher + Beast, showcases that passion.”—Food & Wine
But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over
by Kristy Turner“Proves that going plant-based doesn’t have to mean going without—armed with a positive attitude, playful wit, and an array of mouthwatering recipes!” —Angela Liddon, New York Times–bestselling author of The Oh She Glows CookbookWith her first cookbook, But I Could Never Go Vegan!, Kristy Turner deliciously refuted every common excuse to prove that, yes, anyone can go vegan. Now, But My Family Would Never Eat Vegan! serves up 125 all-new, scrumptious, satisfying recipes—organized around 20 too-familiar objections to eating vegan as a family:Don’t have time to cook elaborate family dinners? Whip up an easy weeknight solution: Quick Cauliflower Curry, BBQ Chickpea Salad, or Cheesy Quinoa & Veggies.Worried about satisfying the “meat and potatoes” eaters? Wow them with Lazy Vegan Chile Relleno Casserole, Jackfruit Carnitas Burrito Bowl, or Ultimate Twice-Baked Potatoes.Hosting a special event? Try Pizzadillas for game day, Champagne Cupcakes for bridal showers, Maple-Miso Tempeh Cutlets for Thanksgiving, or Herbed Tofu Burgers for your next potluck.Easy-to-follow, bursting-with-flavor recipes—free of all animal products!—make it easier than ever to please vegans and non-vegans at gatherings. Even your most skeptical relatives will be begging for more!“Turner dreamed up lighter, vegan alternatives to her family’s favorite dishes. . . . Get ready to warm up from the inside out.” —InStyle“With a great sense of humor and a riposte for every possible excuse, Turner’s book may have even the most reluctant family considering going vegan.” —Publishers Weekly“Turner does a great job of keeping the reader’s mouth-watering. Her writing is cheery and informal . . . this is a book to enjoy.” —Booklist“Dishes that will make even your non-vegan family members beg for second helpings.” —The Nest
But Mama Always Put Vodka in Her Sangria!: Adventures in Eating, Drinking, and Making Merry
by Julia Reed“[Reed] has compiled here food-focused curiosities sprinkled with a dash of travel, a pinch of sass, and a whole load of recipes.” —Publishers WeeklyJulia Reed, a master of the art of eating, drinking, and making merry, takes the reader on culinary adventures in places as far flung as Kabul, Afghanistan and as close to home as her native Mississippi Delta and Florida’s Gulf Coast. Along the way, Reed discovers the perfect Pimm’s Royale at the Paris Ritz, devours delicious chuletons in Madrid, and picks up tips from accomplished hostesses ranging from Pat Buckley to Pearl Bailey and, of course, her own mother.Reed writes about the bounty—and the burden—of a Southern garden in high summer, tosses salads in the English countryside, and shares C.Z. Guest’s recipe for an especially zingy bullshot. She understands the necessity of a potent holiday punch and serves it up by the silver bowl full, but she is not immune to the slightly less refined charms of a blender full of frozen peach daiquiris. And then there are the parties: shindigs ranging from sultry summer suppers and raucous dinners at home to a Plymouth-like Thanksgiving feast and an upscale St. Patrick’s Day celebration.This delightful collection of essays will show you how to entertain guests with style, have a good time yourself and always have that perfect pitcher of sangria ready at a moment’s notice.“If this doesn’t make you hungry, and thirsty, call the doctor, you are sick.” —Roy Blount Jr.“A voice that never loses its originality, freshness, and supreme wit.” —James Villas, author of Pig: King of the Southern Table and Crazy for Casseroles
But I Could Never Go Vegan!
by Kristy Turner&“Nothing short of brilliant! This isn&’t just a beautiful vegan cookbook; it&’s a resource guide that will help you excuse-proof your diet.&” —Angela Liddon, author of The Oh She Glows Cookbook Can&’t imagine living without cheese? Convinced that dairy-free baked goods just don&’t cut it? Hate the taste of tofu and not a fan of salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you&’ve ever heard with 125 vegan recipes for every meal of the day—including dessert! &“All those special ingredients are way more expensive.&” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. &“I could never give up cheese!&” You won&’t miss it at all with Tempeh Bacon Mac &‘n&’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches. &“What about brunch?&” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions! &“My friends won&’t want to come over for dinner.&” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. &“But I scream for ice cream!&” Then you&’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches. If you&’re a vegan newbie, vegetarian, or veg-curious omnivore, this book will banish your doubts. Even vegan pros will discover new tricks! Colorful photographs throughout will have you salivating over Kristy&’s inventive, easy-to-follow recipes. &“Get ready for your taste buds to explode.&” —Isa Chandra Moskowitz, author of I Can Cook Vegan &“Charming.&” —Washington Post &“Beautiful and inspiring.&” —Library Journal &“Gift-worthy.&” —Publishers Weekly
But First, Coffee: A Guide to Brewing from the Kitchen to the Bar - A Coffee Book
by Jordan Michelman Zachary CarlsenEverything you need to know about brewing, using, and enjoying coffee at home, featuring more than 40 recipes, from morning cup to coffee-spiked nightcap. This entertaining and informative coffee book from the cofounders of Sprudge, the world&’s most popular coffee website, shows readers the many ways they can enjoy coffee at home, from detailed instructions on countertop brewing methods like Chemex, AeroPress, and French press to recipes that use coffee as an ingredient in cocktails, milkshakes, floats, and even a spice rub. Whether you use an automatic coffee maker or a fancy La Marzocco espresso machine, this book will build your coffee-crafting knowledge, with recipes such as Caffe con Panna (a shot of espresso topped with whipped cream), Affogato (espresso poured over ice cream), a coffee-chocolate syrup, and the classic Espresso Martini. The book also includes tips and guidance on the gear you need to create the home coffee experience that&’s right for you; expert instructions for more than two-dozen brewing methods for coffee and espresso; and sections on how to build a mug collection and how to find the best coffee beans on the market. Part barista recipe book, part mixology book, But First, Coffee has all the coffee recipes you need to keep the java flowing from morning to night. Anyone searching for coffee gifts need look no further—But First, Coffee covers every possible way to enjoy this crucial beverage
But First, Champagne: A Modern Guide to the World's Favorite Wine
by David White Ray Isle John TrinidadThere's never been a better time to get into Champagne!Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne way back on the high shelf. It's for big celebrations, send-offs, and wedding toasts and, more often than not, is bought by the case. The good stuff costs plenty-and frankly, rarely seems worth the price.Today, though, Champagne is in the midst of a renaissance-no longer to be unjustly neglected.Over the past decade, an increasing number of wine enthusiasts have discovered the joys of grower Champagne-wines made by the farmers who grow the grapes. Thanks to a few key wine importers and America's newfound obsession with knowing where food comes from, these shipments have been climbing steadily.In But First, Champagne, author David White details Champagne's history along with that of its wines, explains how and why the market is changing, and profiles the region's leading producers.This book is essential reading for wine enthusiasts, adventurous drinkers, foodies, sommeliers, and drinks professionals. With a comprehensive yet accessible overview of the region, its history, and its leading producers, But First, Champagne will demystify Champagne for all.From the foreword:"Smart, entertaining, and valuable . . . one of those rare wine books that should appeal to people just getting into Champagne and longtime Champagne obsessives." -Ray Isle, Executive Wine Editor, Food & Wine
Busy People's Super Simple 30-Minute Menus: 138 Complete Menus Timed for Success
by Dawn HallMake an entire meal in minutes with more than one hundred fast, fool-proof menus that are healthy, satisfying, and delicious.There’s no better way to end a busy day than with a super-simple, low-fat, heart-smart meal that only takes thirty minutes to make. Each meal in this can’t-miss cookbook presents step-by-step instructions for the entire menu. With all the elements perfectly timed, gone are the days of letting the main course get cold while the vegetables finish cooking.In addition, each menu features a list of handy pantry items, a list of cooking pans and bowls, and a grocery list arranged by supermarket department. Also included is a nutritional analysis of each recipe.
Busy People's Slow Cooker Cookbook
by Dawn HallLearn the slow cooker secrets for cooking complete meals that are low in fat, full of flavor, and take only minutes to prepare!Don’t let its name fool you—the slow cooker can be a real time saver in the kitchen! In this edition of her popular Busy People’s cookbook series, Dawn Hill shares a wide range of recipes that let you get an entire meal prepped and cooking in minutes, so that it’s ready and waiting when you need it. With recipes that use only seven ingredients or less, savory stews and casseroles, delectable cakes and hearty breads are all a breeze to make. Plus, Dawn shows you how to use pocket pouches to cook an entire meal at once. Recipes include:* Coconut Cream Oatmeal* Chicken Cobbler* Steak & Potato Cattlemen’s Soup* Black Forest Upside-Down Cake* Taco Chowder* Hot Fudge Spoon Cake