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Cooking for Jewish New Year: 40 Holiday Recipes for the Food Lover

by Jayne Cohen

Ideal recipes for celebrating Rosh Hashanah and Yom Kippur from Jayne Cohen's Jewish Holiday CookingThis is the perfect ebook for home cooks who want to make the Jewish New Year even more meaningful and delicious than ever before. It features more than 40 recipes, plus variations, as well as captivating stories and new twists on classic Jewish food traditions, like Peach Buttermilk Kugel and recipes featuring pears and apples. All recipes are easy-to-follow and accompanied by useful suggestions that will appeal to home cooks who are familiar with Jewish food tradition as well as those who are new to it.

Cooking For Mr. Latte

by Amanda Hesser

Lots of enjoyable reading sprinkled with recipes. Some of the recipes come from familiar restaurants.

Cooking for the Specific Carbohydrate Diet

by Erica Kerwien

DELICIOUS DISHES FOR A COMFY BELLYDo Crohn's disease, IBS, celiac disease, ulcerative colitis or other digestive issues keep you from enjoying your favorite foods? Then pick up this book and leave the pain and frustration behind. Cooking for the Specific Carbohydrate Diet provides over 100 belly-friendly recipes that please the palate while soothing your stomach, including:* Blueberry Coffee Cake* Cinnamon Raisin Bread* Quiche* Pizza* Chicken Pot Pie* Dirty Rice* Butter Biscuits* Kale Onion Tart* Stuffed Bell Peppers* "Oatmeal" Cookies* Lemon Pound Cake* Pumpkin PieCooking for the Specific Carbohydrate Diet also serves up tips for eating smart, healthy and even indulgently despite a sensitive stomach - all brought to you by popular Comfy Belly blogger Erica Kerwien. As a mom caring for a son with Crohn's, she has firsthand knowledge of what works and what doesn't for both taste and digestion.

Cooking for Two

by Bruce Weinstein Mark Scarbrough

Tea for two. That's what it's all about, right? So how come every recipe you pick up says "serves 4 to 6"? Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nights? Or a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week? Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two. Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets SautÉed with Orange and Pecans. Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead. The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons. Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day. With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week. It's just two perfect.

Cooking for Two

by Barbara Alpert Joanna M. Lund

Anyone can make tea for two-but cooking a balanced, interesting meal of two servings can be a challenge for newlyweds and empty-nesters alike. In this essential cookbook, JoAnna Lund shows how to get the half-used cans and never-ending leftovers out of the refrigerator. This all-new collection includes more than 200 two-portion Healthy Exchanges® recipes for salads, side dishes, entrees, and even traditional big-portion items like soups and desserts. And of course, like all of JoAnna's recipes so beloved by home cooks over the years, every one is quick, tasty, and healthy.

Cooking for Two--Your Cat & You!

by Brandon Schultz Lucy Schultz-Osenlund

Cat lovers can forget about eating solo, and cats no more have to look longingly at the meals their caretakers have prepared in hope of getting a bite. Now, with the help of Cooking for Two: Your Cat & You, felines and their friends can share a meal for breakfast, lunch, or dinner! In this new two-species cookbook, Brandon Schultz has adapted dozens of unpretentious recipes for "people food" to fit both the palate of humans and the dietary limitations of cats. He covers what foods are and aren't safe for our furry companions, suggests resources for making day-to-day cat food, and gives tips on making food for special occasions appetizing for both human and cat. Each recipe has instructions and ingredient lists for both types of diners. Some sample recipes include: Breakfast frittata Thanksgiving dinner Vegetable stirfry Spinach and quinoa side salad Banana fool And much more! With Cooking for Two: Your Cat & You, you'll be on your way to happy mealtimes for owner and kitty!

Cooking Free

by Carol Fenster

Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love. Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs. Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entrées, and desserts.

Cooking Game

by Jacob Edson

This collection of favorite recipes from Deer & Deer Hunting readers contains over 200 of their all-time favorite wild game dishes for family and friends. They range from fast, easy, family-favorites to once-a-year holiday meals. The common thread that binds these recipes is that they are simply the picks of the litter from folks who know how to cook game best because their freezers are filled to the brim with tasty nutritious protein gathered from the woods and mountains. For us, wild game gathering and eating is more than a daily feast, it's a lifestyle.

Cooking Game

by Jacob Edson

This collection of favorite recipes from Deer & Deer Hunting readers contains over 200 of their all-time favorite wild game dishes for family and friends. They range from fast, easy, family-favorites to once-a-year holiday meals. The common thread that binds these recipes is that they are simply the picks of the litter from folks who know how to cook game best because their freezers are filled to the brim with tasty nutritious protein gathered from the woods and mountains. For us, wild game gathering and eating is more than a daily feast, it's a lifestyle.

Cooking Green

by Kate Heyhoe

The next step in eco-friendly food and lifestyle?essential tips and recipes for greening your kitchen

Cooking Green

by Kate Heyhoe

Choosing local, organic foods benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your "cookprint."

Cooking in Other Women's Kitchens DOMESTIC WORKERS IN THE SOUTH, 1865-1960

by Rebecca Sharpless

As African American women left slavery and the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed in white employers' homes, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives and to maintain spaces for their own families despite the demands of employers and the restrictions of segregation. Sharpless also shows how these women's employment served as a bridge from old labor arrangements to new ones. As opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, this book evokes African American women's voices from slavery to the open economy, examining their lives at work and at home. Sharpless looks beyond stereotypes to introduce the real women who left their own houses and families each morning to cook in other women's kitchens.

Cooking in the Lowcountry from The Old Post Office Restaurant

by Jane Stern Michael Stern

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

Cooking in the Moment

by Andrea Reusing

"If there's one thing Reusing understands, it's the power of a remarkable ingredient." - O Magazine"[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review)"I love Andrea Reusing's Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking." --David Chang"I've had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing's food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious."--John GrishamFor Andrea Reusing--an award-winning chef, a leader in the sustainable agriculture movement, and a working mother--"cooking in the moment" simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night--cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing's home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration--a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages--farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes--can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.From the Hardcover edition.

Cooking in the South with Johnnie Gabriel

by Johnnie Gabriel

Johnnie Gabriel, cousin of renowned cook Paula Deen, presents delectable, enticing Southern dishes from her Atlanta restaurant and bakery, Gabriel's Desserts, recipient of numerous accolades and plaudits. Johnnie Gabriel began her restaurant career in 1989, when she baked and sold desserts from home to supplement her income. In 1996, Johnnie and her husband Ed made the decision to go into the baking/catering/restaurant business full time and opened Gabriel's Desserts in Marietta, Georgia. Mouthwatering sweets and savory Southern cooking-the vegetables are a favorite-have earned the restaurant four Best of Atlanta awards. Recipes include: Peach Pound Cake Lemon Bars Pork Tenderloin with BBQ Sauce Smothered Chicken Broccoli and Raisin Salad Creamed Corn Fried Okra Hashbrown Casserole

Cooking In The Young Republic 1780-1850

by Patricia B. Mitchell

Rice waffles? Warm, moist, dripping with butter and honey. Both waffle recipes are easy to make and good to eat. This book has recipes for all three meals and some snacks. Do you know how much a gill of flour is today? This file should make an excellent embossed braille copy.

Cooking Is Cool

by Marianne E. Dambra

More than 50 heat-free recipes packed with flavor and learningCooking can be a delicious learning experience for children. As children read recipes, measure ingredients, and taste each dish, they build math and literacy skills, practice science process skills, and explore different food groups. Cooking Is Cool makes all of this hands-on learning possible without stepping foot in the kitchen. These classroom-friendly recipes are all heat-free, meaning they can be made without an oven, stove, microwave, or hot plate. With your guidance, budding chefs can follow the easy instructions to transform fresh, simple ingredients into tasty snacks, beverages, entrees, and treats.This book includes more than 50 heat-free recipes that are fun to make and taste great, an explanation of the learning that occurs as children cook, tips to create your own classroom cooking center, and nutrition information, extension ideas, and interesting food facts.Marianne E. Dambra, president of Early Childhood Education Network of Rochester, Inc., has presented on heat-free cooking with children at national and regional conferences since 1994.

Cooking The Israeli Way

by Josephine Bacon

Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.

Cooking Italian with the Cake Boss

by Buddy Valastro

TLC's beloved Buddy Valastro is not only a master baker, he's also a great cook--the boss of his home kitchen as well as of his famous bakery, Carlo's Bake Shop. Home cooking is even more vital for the Valastro family than the work they do at the bakery. Every Sunday, the whole clan gathers to cook and eat Sunday Gravy--their family recipe for hearty tomato sauce. These nourishing meals are the glue of their family. Cooking Italian with the Cake Boss shares 100 delicious Italian- American recipes beloved by Buddy's family, from his grandmother's secret dishes to Buddy's personal favorites, with Buddy's own signature touches that make dinner a family event. Buddy Valastro is renowned worldwide as the Cake Boss, but Buddy knows far more than just desserts. He makes classic dishes like Pasta Carbonara, Shrimp Scampi, and Eggplant Parmesan even more irresistible with his singular flair and with old-school tips passed down through generations. With his friendly charm, he guides even novice cooks from appetizers through more complicated dishes, and all 100 easy-to-follow recipes use ingredients that are obtainable and affordable. Your family will love sitting down at the table to eat Steak alla Buddy, Auntie Anna's Manicotti, Mozzarella-and- Sausage-Stuffed Chicken, Veal Saltimbocca, Buddy's Swiss Chard, and mouthwatering desserts like Lemon Granita, Apple Snacking Cake, Cocoa-Hazelnut Cream with Berries, and Rockin' Rice Pudding. Buddy's recipes allow home cooks to become the bosses of their own kitchens, and anyone will be able to whip up a tasty and nutritious Italian dinner. Filled with luscious full-color photography and with stories from the irrepressible Valastro clan, Cooking Italian with the Cake Boss shows how to create new takes on traditional dishes that will make your famiglia happy. *** My family, the Valastros, makes its living by baking and selling just about anything you can think of at Carlo's Bake Shop. It's what we're known for. But there's another side to our family and our relationship to food, and it's just as personal, maybe even more personal, than what we do at the bakery. I'm talking about the recipes and dishes, meals and traditions that nourish our bodies and souls when we get home. Just like any other family, we enjoy chilling out and spending time together, and there's no way we'd rather do that than around a table, a place that keeps us grounded and connected to each other as well as to the relatives who came before us. As proud as I am of our professional success, I'm just as proud that we've been able to continue making time for our family and extended family--and we're talking a lot of people-- to meet several times a week and eat together. And now I'm honored to share with you my family's favorite recipes and to tell you the stories of what makes them so near and dear to our hearts. I hope they might become favorites for your family as well, that they help you create memories to last a lifetime, the same way they've done for us Valastros. -- Buon Appetito, Buddy Valastro

Cooking Light Fresh Food Fast Weeknight Meals: Over 280 Incredible Supper Solutions

by Editors of Cooking Light Magazine

Dinnertime stress is over! Enjoy over 280 all-new 5-ingredient, 5-minute recipes guaranteed to come together easily from start to finish-fast. With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal. These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes, this must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.

Cooking Light Lighten Up, America!: Favorite American Foods Made Guilt-Free

by Allison Fishman Task

Cooking Light Lighten Up, America! is a celebration and discovery of regional American cooking, and the permission to eat the foods you love--it's the soul of American cooking made light. This collection of America's favorite fare offers healthy versions of classics new and old, memory-making recipes from all walks of life and regions, and returns the most beloved American dishes to the table. Lighten Up, America! follows Allison Fishman Task as she embarks on a cross-country road trip in search of the country's favorite classic dishes. Allison shows the reader how to take these regional recipes and make them lighter and healthier with a few simple substitutions and smart cooking techniques. From caramel-pecan sticky buns to reuben sandwiches to fried green tomatoes, this book teaches how to turn what might have been once-in-awhile favorites into everyday classics. Highlights include: Classic American Dishes Made Lighter: Readers will rediscover regional American cooking and eat the food they love through more than 150 delicious recipes from coast to coast. All with complete nutrition analysis. Regional Culinary Traditions: Join Allison as she tells delightful and tantalizing stories behind some of our most beloved regional dishes. Each story gives insight into regional flavor and color while celebrating iconic fare like Memphis barbecue, New Orleans gumbo, and Iowa pork tenderloin sandwiches. Insider's View of Festivals and Food Fairs: Allison also visits food fairs and festivals, so you'll get a behind- the-scenes look at some of the more unusual foods this great country has to offer such as wild boar nachos, bear meatloaf, and dandelion soup. Food Born In America: Allison will share inspiring stories about the many American entrepreneurs and home cooks who conceived and popularized recipes and ingredients. Take the Philly cheesesteak, Cobb salad, and stuffing--just to name a few--all crafted through the ingenuity of American food lovers. Pin It: Pin your favorite recipes to Pinterest-directly from the e-book!

Cooking Light Pick Fresh Cookbook: Creating Big Flavors from the Freshest Produce

by Editors of Cooking Light Mary Beth Shaddix

Cooking Light Pick Fresh Cookbook shares the secrets to buying, growing, and cooking your favorite fresh fruits, vegetables, and herbs. Bursting with beautiful color photographs, this book is an invaluable resource for home cooks, novice gardeners, and food lovers alike. Cooking Light Pick Fresh Cookbook includes: More than 200 full-color photos Organized by fruits, vegetables, and herbs makes it easy to find recipes and information for the fresh produce you have right now 150+ recipes that utilize the fresh taste of the season's best produce in main dishes, sides, salads, dessert, and more Easy getting-started gardening tips from Mary Beth Shaddix, Cooking Light's expert gardener, for growing your own fruits and vegetables, whether it's in your backyard or on your windowsill A complete nutritional analysis for each recipe

Cooking Like a Master Chef

by Mary Goodbody Gordon Ramsay Graham Elliot

In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors--and then urge them to break the rules and put their own spin on great meals.Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It's Graham's simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he's written Cooking Like a Master Chef, an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion. Grouped by season (without being a strictly seasonal cooking book), Graham's 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions--with great twists for every palate. That's because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often--once they're comfortable with the basics--to stay on their toes and infuse their routine with new excitement and energy. Here you'll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits. It's no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef, now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.

Cooking Most Deadly

by Joanne Pence

Although food writer and dilettante chef Angie Amalfi is ready to start thinking about cutting a wedding cake with her delectable homicide detective boyfriend Paavo Smith, Paavo's got other things on his mind--mainly, the grisly murder of two San Francisco women. While he combs the city for clues to the brutal slayings, Angie begins a quest of her own: searching for a little gem of a restaurant for a magazine review. She discovers three grumpy old men who make a mean marinara, but seem to know nothing about how to run a business. At least not a culinary business. As Angie deals with the diamond-in-the-rough eatery and her sisters' unwelcome wedding advice, Paavo's inquiry points to Angie as next on the killer's hit list. The ever-game Ms. Amalfi takes off her oven mitts to join the investigation. But Angie's leaping head first into the stewpot for sure--because a murderer with a vendetta is more than willing to give one nosy chef her lethal just desserts.

Cooking The Norwegian Way

by Sylvia Munsen

Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.

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