- Table View
- List View
Cutie Pies: 40 Sweet, Savory, and Adorable Recipes
by Dani Cone“Move over, cupcakes, there’s another bite-size treat sweetening up a bakery near you . . . they’re bites of home-style dessert that fit in your palm.” —The Seattle TimesPraised by Bon Appétit, DailyCandy, and Sunset magazine, the secrets behind Dani Cone’s signature handmade, all-natural miniature pies are revealed for the first time inside Cutie Pies: 40 Sweet, Savory, and Adorable Recipes. Whether you’re grabbing the perfectly portable Flipside on the way to work, enjoying a Piejar as a tasty afternoon treat, or looking for a fun and impressive dinner party dessert, Cutie Pies provides the perfect morsels to satisfy sweet and savory cravings alike.Inside Cutie Pies, Cone presents 40 exclusive recipes inspired by the unique line of compact pastries she serves at her Seattle-based Fuel Coffee and High 5 Pie locations, which have received a Best of Seattle Weekly award. Sweet, one-of-a-kind treats like a Mango-Raspberry-Lemon Piepop mingle with savory recipes like Cone’s Curry Veggie Piejar, all in a distinct and delightful design.Cutie Pies is illustrated throughout with more than 20 mouthwatering, full-color photographs, and its contemporary fashion and straightforward recipes enable bakers everywhere to create these tiny treats with big flavor.“Pies are quickly becoming the ‘new’ cupcakes. Get in on the ground floor with Cutie Pies. This is such a fun cookbook.” —A Well-Seasoned Life“If you are looking for great recipes for pies to impress, this will fit that niche. It is also a good selection for those who are following a vegan or gluten-free diet.” —FoodReference.com
Cheese & Beer
by Janet Fletcher“An excellent guide that explains how different beers are crafted and what gives these different types their synergies with superior cheeses.” —Max McCalman, coauthor of Mastering CheeseGourmand Awards Winner—Beer category, USACheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes:Style Notes: a description of that beer style—what defines it from the brewer’s perspective, and what to expect from the beverage in the glassBeers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR)Cheese Affinities: In general terms, what types of cheeses pair well with that style and whyCheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and whyMore Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese.“Beautiful, well-researched and tastefully written.” —Greg Koch, CEO & Co-Founder, Stone Brewing Co./Stone Brewing World Bistro & Gardens
Critical Realism for Health and Illness Research: A Practical Introduction
by Priscilla AldersonWinner of the 2022 Cheryl Frank Memorial Prize. Critical realism, as a toolkit of practical ideas, helps researchers to extend and clarify their analyses. It resolves problems arising from splits between different research approaches, builds on the strengths of different methods and overcomes their individual limitations. This original text draws on international examples of health and illness research across the life course, from small studies to large trials, to show how versatile critical realism can be in validating research and connecting it to policy and practice. To meet growing demand from students and researchers, this book is based on the course at UCL, first taught by Roy Bhaskar, the founder of critical realism.
White Privilege: The Myth of a Post-Racial Society
by Kalwant BhopalWhy and how do those from black and minority ethnic communities continue to be marginalised? Despite claims that we now live in a post-racial society, race continues to disadvantage those from black and minority ethnic backgrounds. Kalwant Bhopal explores how neoliberal policy making has increased rather than decreased discrimination faced by those from non-white backgrounds. She also shows how certain types of whiteness are not privileged; Gypsies and Travellers, for example, remain marginalised and disadvantaged in society. Drawing on topical debates and supported by empirical data, this important book examines the impact of race on wider issues of inequality and difference in society.
The Grilling Book: The Definitive Guide from Bon Appetit
by Bon Appétit“This beautiful book makes one of America’s favorite culinary pastimes accessible to anyone. The recipes are easy to follow yet refined.” —Marcus SamuelssonNow home cooks will discover their ideal grilling companion and coach in The Grilling Book. Offering more than 350 foolproof recipes, dozens of luscious full-color photographs, crystal clear illustrations, and plenty of plainspoken, here’s-how-to-do-it guidelines, The Grilling Book welcomes you to everything that is sensational (and sensationally simple) about grilling.Here are thick, juicy steaks that need no more than salt and freshly cracked pepper to create an unforgettable meal; baby back ribs rendered succulent and fall-apart tender with flavor-rich rubs and a shellacking of barbecue sauce (plus the secret cheat method that makes them ridiculously easy to prepare); moist fish, seasoned and grilled quickly over a hot fire; irresistible grilled flatbreads, crispy on the outside and chewy on the inside, creating the perfect canvas for every topping you crave. Not to mention the salads, slaws, sides, and drinks that complete the perfect grilled meal.Whether you’ve been grilling for years or have never bought a bag of charcoal in your life, The Grilling Book is the only book you’ll need in your backyard this summer—or any summer.“Indispensable. Chock-full of recipes tested and approved by the trusted editors of Bon Appétit, it’s sure to make you a master of all things grilling.” —Tom Colicchio“Bon Appétit’s new bible on live-fire cooking is one you’ll want to keep close at hand every summer. If you’re new to the grill, the easy-to-follow recipes, protein- specific technique tips, and time-saving tricks will help you get started.” ––Matt Lee and Ted Lee
Edith Wharton's Lenox
by Cornelia Brooke GilderAn insider’s history of how famed novelist Wharton stirred up scandal in the western Massachusetts town.In 1900, Edith Wharton burst into the settled summer colony of Lenox. An aspiring novelist in her thirties, she was already a ferocious aesthete and intellect. She and her husband, Teddy, planned a defiantly classical villa, and she became a bestselling author with The House of Mirth in 1905. As a hostess, designer, gardener and writer, Wharton set high standards that delighted many, including Ambassador Joseph Choate and sculptor Daniel Chester French. But her perceptive and sometimes indiscreet pen also alienated potent figures like Emily Vanderbilt Sloane and Georgiana Welles Sargent. Author Cornelia Brooke Gilder gives an insider’s glimpse of the community’s reaction to this disruptive star during her tumultuous Lenox decade.
Bitterman's Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes (Bitterman's Series #3)
by Mark BittermanThe James Beard Award-winning author of Salted presents more than sixty recipes showcasing a range of natural, healthful, hand-crafted salts.Today, our planet is home to hundreds of craft salts, each reflecting its own native ecology and culinary traditions. In terms of flavor, nutrition, and sustainability, these salts are a world apart from your typical iodized, kosher, or even industrially manufactured sea salt. Now salt expert Mark Bitterman offers a master class in craft salt—from rock salt and fleur de sel to the many smoked and infused varieties—in this unique and enlightening cookbook.Mark introduces the different varieties of craft salt with convenient charts that make it easy to find the right salt for the right food. The recipes cover everything from Meat, Poultry, and Seafood to Sweets, Cocktails, and more. You’ll enjoy mouthwatering dishes like Colorado Beef Burgers with Mesquite Smoked Salt; Truffle Salt Smashed Roasted Potatoes; and Salted Latte Ice Cream with Lemon Espresso Drizzle. Plus, Mark’s the tips, techniques, and suggestions will help you elevate your own favorite dishes with the magic of craft salt.
Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue
by Melissa CookstonEighty-five Southern-influenced barbecue recipes from the seven-time barbecue world champion and author of Smokin’ Hot in the South.Melissa Cookston, the “winningest woman in barbecue,” judge on the Netflix hit, American Barbecue Showdown, and the only female, seven-time barbecue world champion is bringing the heat with her first cookbook. Smokin’ In the Boys Room explores how to use fire in all its forms to craft more than eighty-five Southern-influenced barbecue recipes.One of the world’s top pitmasters, Melissa regularly smokes the competition on the barbecue contest circuit. Now, you can enjoy some of her best recipes for not only the barbecue that has made her famous, but also for baked and fried favorites, oh-so-good sides, and decadent desserts that will stick to your ribs.In Smokin’ in the Boys’ Room, Melissa shares the inspiring story of how she got into barbecue and worked her way to the top with grit and determination, even becoming known for smoking a whole hog like no one else—an uncommon feat in the barbecue world. She also shares tips and tricks for turning out great meals from the grill, from Slow-Smoked Competition Brisket, to Fire-Grilled Pork T-Bones with Hoe Cakes and Mississippi Caviar, and even Grilled Pineapple Upside Down Cake. And no true Southern cook would be without her Buttermilk Fried Chicken, BBQ Shrimp and Grits, and Red Beans and Rice.The recipes cover the gamut, from sauces and seasoning blends, to pork and bacon, beef, poultry, and seafood, as well as a few sides and desserts to round out the meal. Some are traditional favorites wherever you may live, and others are true to Melissa’s Delta roots. Many have won contests, and all are top-notch, having been honed to perfection in competitions or in the kitchens of Melissa’s restaurants, Memphis Barbecue Company.Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it just takes a little work and a little attitude.
Hemingway's Sun Valley: Local Stories behind His Code, Characters and Crisis
by Phil HussA Hemingway expert shares untold stories of the writer&’s life in Idaho, together with passages from his works, to shed light on the ideals he lived by. It was a cold, "windless, blue sky day" in the fall of 1939 near Silver Creek—a blue-ribbon trout stream south of Sun Valley. Ernest Hemingway flushed three mallards and got each duck with three pulls. He spent the morning working on his novel For Whom the Bell Tolls. Local hunting guide Bud Purdy attested, "You could have given him a million dollars and he wouldn't have been any happier." In Hemingway&’s Sun Valley, Phil Huss delves into previously unpublished stories about Hemingway's adventures in Idaho. Each chapter is devoted to a principle of the author's Heroic Code, such as Complete Tasks Well, Embrace the Present, and Avoid Self-Pity. Combining true stories and literary passages, this book reveals how Hemingway&’s life and work embody this code.
I Hope My Voice Doesn't Skip
by Alicia CookAnthem-like poems about relationships, mental health, loss, and recovery from the activist and bestselling author of Stuff I’ve Been Feeling Lately.The reader’s experience with this unique collection is lifted from the page as Alicia Cook has collaborated with a number of up and coming musicians to transform some of her poetry into song. Like her debut book, this one is divided into two parts. Modeled after a vinyl record this time, the collection is separated into the EP record, holding Cook’s shorter poetry, and the LP record, holding Cook’s longer poetry, prose, and songwriting. Together, they form an inspiring collection for all those recovering from something.“Through each internal rhyme and turn of phrase, she presents new ways of interpreting despair, courage and overcoming. The poems are mostly devoid of gender pronouns, favoring the first and second person to promote accessibility for all. Cook is self-reliant and fully aware of how to make her voice heard.” —Asbury Park Press “This book was raw . . . Alicia Cook writes about very important topics, some of them really hard to read about, especially if they hit too close to home . . . You will always find a poem, a sentence, something that will speak to you, to your heart, to what you’re going through and this book did just that for me.” —Chapter Ninety-Two“A heartfelt, emotional, beautiful book of poems.” —The Pages In-Between
The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy
by Diane St. Clair&“Through her recipes, devoted entirely to what she describes as the &‘elixir of the human race,&’ Diane draws you into the rhythms of life on a farm.&” —Thomas Keller, The French Laundry For anyone who&’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but &“real&” dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you&’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You&’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you&’ll ever find is in this book!&“This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.&” —Barbara Lynch, James Beard Award–winning chef
Mini Rice Cooker Cookbook
by Lynda BalslevDiscover how to cook breakfast, soups & stews, salads & bowls, entrées, and desserts with this collection of recipes for your mini rice cooker.Looking for a fast dinner, dessert, or a tasty snack, the Mini Rice Cooker Cookbook has something for you. Forget your Crock-Pot, the bright-colored mini rice cooker is your new easy-to-use, easy-to-cook solution for everything from eggs to pad thai to chocolate cake.The perfect complement to your new appliance, the Mini Rice Cooker Cookbook has fresh ideas for every occasion, from breakfast to dessert. A mini rice cooker is perfect for cramped college dorms, small apartments, even RVs. You don’t need extra kitchen tools like pots and pans for these recipes. Offering vegetarian, vegan, or gluten-free variations, the recipes in this cookbook are sure to stretch your imagination for what a rice cooker can do. Recipes include pasta, soup, stew, beans, grains, cakes, breads, and more.
The Authentic History of Cincinnati Chili (American Palate)
by Dann WoellertDiscover how the Ohio city’s unique dish came to be, how it gave way to legions of chili parlors, and how it become a million-dollar industry.Cincinnati is certainly judged by its chili. Some claim it’s not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.
The Artist, the Cook, and the Gardener: Recipes Inspired by Painting from the Garden
by Maryjo KochCreative recipes and celebrations of seasonal bounties—in the garden, in the kitchen, and on the canvas. Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce. Now artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her students paint, but also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year. Artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Frittata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden. Whether you find yourself more at home with an artist’s brush, a cook’s wooden spoon, or a gardener’s spade, you’ll find inspiration inside this lavish cookbook.
The Mermaid Cookbook
by Alix Carey“Some of the magical recipes and creations you can make in this book are turtle-shaped waffles, a sandcastle cake or Dive into the Ocean Cupcakes.” —The Mermaid HomeThe mysteries of the deep come to light in this delightful cookbook packed with pearls and sparkles. From a Wave Cake and Fish Doughnuts to Jam Clams and Coral Fruit Tarts, fulfill all your dreams of becoming a mermaid. Or at least eating like one. Color photographs are paired with easy-to-follow recipes. Besides various desserts (cupcakes, celebration cakes, cookies, and bars and bites), the cookbook also includes party food (i.e. Octopus Arm Churros), breakfast (i.e. Mermaid Toast), and drinks (i.e. Sea Breeze Slushie) sections. Each recipe also shows estimated time to make and difficulty rating.“The Mermaid Cookbook is sweet, cute, and colorful. Initially while I was flipping through the recipes, I found my mouth watering—so many of these recipes just look sooo good! I will admit I do have a weakness for cute food, and The Mermaid Cookbook delivers.” —Ally’s Appraisals
Mexican Flavors: Contemporary Recipes from Camp San Miguel
by Hugh Carpenter Teri SandisonA master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen.Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair—all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine.Three special sections show an innovative approach to some of Mexico’s most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection.“From appetizers to drinks, this is a book to enjoy day by day, fiesta by fiesta.” —Cooking by the Book
The New Wine Country Cookbook: Recipes from California's Central Coast
by Brigit Binns“This is an incredible and beautiful collection of recipes, stories about Central Coast vineyards, and photos.” —Susan Feniger, chef and author of Susan Feniger’s Street FoodCalifornia’s Central Coast wine country is on everyone’s lips. Running roughly from Monterey to Santa Barbara, the Central Coast is the fastest-growing American Viticultural Area (AVA) in the state. Here, great minds conceive and create great wines—many of them blends of Rhône grape varieties. Complement these wines with the lush resources of unspoiled land, sea, and barnyard and you have the recipe for a fresh and alluring wine country lifestyle.In this lushly photographed tome, bestselling cookbook author Brigit Binns writes a vivid, delicious love letter to her home state. One hundred and twenty wine-friendly and wine-inclusive dishes showcase California’s glorious bounty, such as Shaved Artichoke and Pancetta Salad with Lavender; Fennel- and Garlic-Crusted Roast Chicken; Petrale Sole with Pinot Noir Butter Sauce; and Fresh Fig Tart with Honey, Goat Cheese, and Pistachios. Each recipe has a wine pairing suggestion from the region as well as from afar. Plus, 25 get-to-know-them profiles bring the reader inside the hearts and minds of the region’s passionate winemakers and food artisans. We all dream of the wine country lifestyle. With The New Wine Country Cookbook, you can now savor the romance, bold honest flavors, and rustic outdoor sensibility of California’s sublimely unpretentious new wine country in your own home.“Provides an evocative view of the dynamic food and wine culture of California’s fastest growing wine region.” —Rajat Parr, author of the James Beard Award–winning Secrets of the Sommeliers
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!
Hiroko's American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo“A good East-meets-West love story . . . a champion of Japanese cooking stateside marries her native cuisine with American ingredients.” —Tasting TableYou love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That’s easy using Hiroko Shimbo’s classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other—will they relish these “foreign” dishes the way you do?Hiroko’s American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the best of Japanese cuisine, but in new, simpler ways. The recipes are organized in chapters, each using one of two stocks or four sauces. By preparing and storing these easily made items, with a minimum of time and fuss you can enjoy a wide variety of delicious dishes every day. These are recipes that use the ingredients that you have or can easily purchase, and are prepared and served in dishes that are familiar to American tastes and dining habits. In other words, delicious, healthful Japanese dishes designed for the American kitchen and the American diner. The recipes include Corn and Ginger Rice with Shoyu and Butter, Quick Gingered Pork Burger, Chunky Potato and Leek Soup with Miso, Avocado and Yellowfin Tuna Salad, and Curried Miso Peanuts. This is not fusion or confusion cooking, but a respectful extension of traditional Japanese cooking to bring to your table.
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
by Nancy Singleton HachisuThis beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today.“This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
Cut the Sugar, You're Sweet Enough: Cookbook
by Ella LecheMore than 100 delicious recipes that serve as a practical, real-life approach to reducing sugar the healthy way so you don’t feel deprived.Back in 2008, just months after the birth of her first child, Ella Leché—the voice behind the popular food blog Pure Ella—was diagnosed with myasthenia gravis, a neuromuscular autoimmune condition for which there is no medical cure. The medication she was put on wasn’t helping, and she decided to try and heal through food. She treated candida and eliminated many culprits such as processed foods, wheat, dairy, and, most important, sugar. Slowly she began to feel stronger and healthier. She found sugar was also triggering her frequent headaches, mood swings, and energy slumps. Now she is inspiring others to eat healthier and apply her approach to cut the sugar, not quit sugar entirely!This is not a sugar-detox book but an inspiring cookbook and guide to change your relationship with the foods you love and address your cravings properly. There are over 100 delicious and easy recipes for breakfast, lunch, dinner, snacks, and yes, even dessert! The emphasis is on real, nutrient-dense whole foods—all presented deliciously and beautifully photographed by Ella herself and written in her encouraging, upbeat, grounded voice.Recipes include both fan favorites as well as many all-new offerings, including: Millet-Apple Breakfast CakeCreamy Avocado-Cucumber RollsChocolate-Dipped Almond & Cacao Nib BiscottiRaw Berry Swirl CheesecakeHealthy Three-Ingredient Chocolate Pudding
The Pasta Friday Cookbook: Let's Eat Together
by Allison Arevalo“A pasta lover’s delight and a culinary treasure that can provide the basis and foundation for memorable gatherings of family and friends.” —The Midwest Book Review Pasta Friday is a weekly pasta tradition that turns neighbors into friends, and friends into family. Restaurateur and food writer Allison Arevalo shows you how to start your own tradition by cooking comforting, delicious pasta dishes to feed your family on a busy weeknight, or for a crowd on the weekend.It’s not about entertaining, but sitting down with family and friends to eat together, and connect over big bowls of cannolicchi with red pepper sauce, pappardelle with slow-cooked pork ragu, trofie with pesto, and more.Find the right dish for any week of the year from the 52 comforting pasta dishes and 16 creative salads, organized by season. And, be sure to sprinkle in some extras like crispy, spicy prosciutto, lemon breadcrumbs. Each recipe uses a different pasta shape, so you can have fun experimenting with calamarata, gnocchetti, paccheri, and mafalda, or simply using traditional spaghetti. There are plenty of tips for scaling the recipes up for a crowd, shopping on a budget, and finding time to cook, along with wine pairings, and gorgeous photography. You’ll fall in love with the Pasta Friday tradition, and start hosting your own before you know it.“A true testament that grace, kindness, and generosity can help build community and spread love for good food while nurturing a peaceful and joyful world, especially for our children.” —Rolando Beramendi, author of Autentico: Cooking Italian, the Authentic Way
Los Angeles Street Food: A History from Tamaleros to Taco Trucks (American Palate)
by Farley ElliottA history and guidebook for locals and visitors who want to explore the flavorful delights of the nation’s street food capital—includes photos!Los Angeles is the uncontested street food champion of the United States, and it isn’t even a fair fight. Millions of hungry locals and tourists take to the streets to eat tacos, down bacon-wrapped hot dogs, and indulge in the latest offerings from a fleet of gourmet food trucks and vendors. Dating back to the late nineteenth century when tamale men first hawked their fare from pushcarts and wagons, street food is now a billion-dollar industry in L.A.—and it isn’t going anywhere! So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes-dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy, and everything in between.
Cake Wrecks: When Professional Cakes Go Hilariously Wrong
by Jen YatesNew York Times Bestseller: Stories and photos of confectionary calamities that “will have you laughing so hard you’ll forget to eat” (The Washington Post).Have your cake and laugh at it, too, with the sweet treat known as Cake Wrecks: When Professional Cakes Go Hilariously Wrong. From the creator of the award-winning blog, here are the worst cakes ever, including the ugly, the silly, the downright creepy, the unintentionally sad or suggestive, and the just plain funny. With witty commentary and behind-the-scenes tidbits, Cake Wrecks will ensure that you never look at a cake the same way again.Jen Yates’ CakeWrecks site was a winner of a Blogger’s Choice Award for Best Humor Blog, among other honors, and for this inspired and sidesplitting collection, she gathered extensive never-before-seen material to create “a hilarious winner” (The Oregonian).“I haven’t laughed so hard in ages.” —Mary Alice, from the Food Network’s Ace of Cakes“Think of them as epic fails, with frosting.” —TheNew York Times
Mini-Waffle Cookbook
by Andrews McMeel PublishingAn indispensable guide to the trendy squares that can be paired with fried eggs, melted cheese, sandwich fixings, meaty burgers, fresh fruit, and more.Thanks to the advent of the mini waffle maker, these sweet and savory treats are all the rage. The perfect complement to your new appliance, the Mini-Waffle Cookbook has fresh ideas for every occasion, from breakfast to dessert. You’ll find basic recipes for Belgian, gluten-free, vegan, Banana Walnut Waffles, and more! Waffles are not just for breakfast, and once you master these easy basic recipes you can use them in myriad other recipes such as a Fritaffle, Waffle-Blini, Waffled Panini, Waffled Calzone, Waffle Joe, Strawberry Shortcake Waffles, and Waffle Pops.