Cooking

WINNER OF THE JAMES BEARD AWARD AND IACP AWARD FOR BEST GENERAL COOKBOOK -- One of Epicurious' Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook for beginner cooks and foodies alike.
At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week.
Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes:

Miso-Ginger Chicken Salad

Rigatoni Carbonara with Ricotta

Vietnamese Meatball Lettuce Wraps

Peanut-Sesame Noodles

White Balsamic Chicken with Tarragon

Seared Strip Steak with Almond-Rosemary Salsa Verde

Chocolate-Tahini Pudding

Tuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, walk-away recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert.
Great food in quick time, every night of the week.

Take a guided tour through the locavore's delight that is the Land of 10,000 Lakes through travel stories, recipes, and menu ideas.

The Minnesota Table is a culinary travelogue that takes you through the seasons, around the state, and back to your table with menus, recipes, and pointers for preparing local foods. Travel along in spring, summer, fall, and winter as we hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture. Try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Kale and Walnut Saute. Charming watercolors and lush color photographs illustrate the recipes and profiles and bring the culinary adventure to life!

For the first time, #1 New York Times bestselling author Rachael Ray offers fans a glimpse into her own kitchen diary. From everyday meals to complicated culinary feats, Rachael reveals what she herself cooks for her family and friends for one whole year.

Ever wonder what Rachael Ray cooks when the cameras aren't rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment's notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael's homemade favorites.

Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests' socks off, try Rachael's Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano's amazing cocktail recipes, guaranteeing that you'll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you'll feel like you've stepped into her home for a change!

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A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael's husband, John Cusimano, is no stranger to the cocktail shaker. Now he's sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John's creations--like his Strawberry Velvet featuring honey liqueur, strawberries, and lime--are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael's year of great eating.

Powerfood highlights a variety of innovative, healthy eating topics, emphasizing fitness, a slim physique, and general well-being. It is directed towards a young target group and takes an upbeat look at the latest trends in eating healthfully.Each title provides a quick introduction to the subject matter, then offers a wide range of recipes. A clearly defined goal, which can be achieved with minimal effort, gives these books their unique appeal.A short theory section in each book consists of a clear, concise presentation of the subject. For example, which nutritional substances are contained in our food and how do they work with our bodies? What exactly do the nutrients do for one's body? How can the nutrients found in food help one stay fit and healthy? The topics are based on the latest scientific findings, but are presented in a casual, easy-to-understand manner. The recipes are simple and highly effective, appealing to the palate as well as to the body, mind, and soul. In line with its young target group, the language used is easy-going, lively, and highly motivating.The books' design features color highlights, photographs, and tables to promote understanding. The photographs are modern, in line with the subject matter, and are selected for their fresh, strong colors.In a healthy body, alkaline and acid are properly balanced. Unhealthy eating, stress, and other factors can disturb this balance to make you feel weak and generally unwell. The New Balanced Diet provides simple, tasty recipes to counteract excessive acid in your body and help you to feel great."

With each new book, Nick Stellino reveals his love of good food and infuses each with the kind of zest for living that have become the hallmark of his television shows, personal appearances, and cookbooks. And this all-new collection is no exception. More than one hundred recipes celebrate the quintessential comfort foods that have enjoyed enduring and universal appeal.

But this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta and panini are imaginative and contemporary interpretations. Traditional pizzas are enlivened with unusual ingredients. Nick makes pasta-from-scratch as simple as 1-2-3. And the breads, for which Italy is famous, become works of art in Nick's hands -- but are often as easy as paint-by-number. And throughout the book Nick shares his own cooking secrets and those of the great chefs and cooks he has encountered in his journeys through Italy and America.

Nick Stellino's Passione speaks as much to the heart as it does to the taste buds. Nick draws on the rich culinary history of his native Italian and adds his own unique touches to create an entertaining and engaging book that is a joy to read as well as pleasure to use.

A breakthrough nutrition strategy for optimum athletic performance, weight loss and peak health based on the Stone Age diet humans were designed to eat.

Paleo-style diets are all the rage as fitness enthusiasts, including the booming nation of CrossFitters, have adopted high protein, low-processed-food diets to fuel their exercise. It all began with the publication of the book The Paleo Diet by renowned scientist Loren Cordain, Ph.D., who presented a breakthrough plan for weight loss and disease prevention without dieting or exercising. In 2005, Dr. Cordain joined with endurance coach Joe Friel to write The Paleo Diet for Athletes.

Now, the authors offer an updated and revised edition of The Paleo Diet for Athletes specifically targeting runners, triathletes, and other serious amateur athletes. Cordain and Friel show that by using the foods our bodies were designed to eat--protein, fruits and vegetables, healthy fats and even some saturated fats--anyone can achieve total-body fitness and dramatically improve the strength and cardiovascular efficiency. The Paleo Diet for Athletes gives specific guidelines for what to eat before, during and after a workout or competition along with simple, tasty recipes packed with power and wholesome ingredients.

The Paleo Diet has taken contemporary dieting to a whole new level, breaking away from faddism and becoming a true model for human nutrition. Paleo Slow Cooking sheds modern light on this lifestyle with over 250 flavorful recipes for the slow cooker. Impress your family and friends with these amazing, hassle-free (and guilt-free) dishes.

The Paleo lifestyle may mirror the diet of early settlers and hunter-gatherers, but that doesn't mean the meals need to be prepared that way! Paleo Slow Cooking contains over 250 recipes exclusively for the electric slow cooker, along with cooking tips, nutritional information, shopping advice and more. Learn how to let the slow cooker work for you as you show your palate what real, wholesome food can taste like when prepared right. Paleo Slow Cooking features full color throughout, as well as a full-page photograph of the prepared dish with most recipes. Whether you're looking to lose weight, cut carbs, minimize gluten intake or simply achieve optimal health, this book will help you adopt a healthy lifestyle that isn't limited by bland ingredients and time commitments in the kitchen. Let the tempting photographs, detailed instructions and pages full of helpful hints be your guide to preparing deliciously fresh meals that our human bodies were designed to eat all along.

This refreshing diet and nutrition book proves that going Paleo does not have to be a full-time job!

Paleo is today's fastest-growing food trend, and while it has many benefits, getting started can be intimidating and confusing. In Part-Time Paleo, nutritionist and New York Times bestselling author Leanne Ely helps remove those obstacles as she teaches you how to:

- Equip your kitchen for success
- Stock your pantry, fridge, and freezer for quick and easy meals
- Simplify your life with menu plans, grocery lists, and serving suggestions
- Harness the magic of your slow cooker
- Make dozens of delicious gluten-and dairy-free recipes
Part-Time Paleo makes going Paleo fun, easy, and delicious.

Hey there, y'all!

My favorite recipes came direct from my momma and grandmommas. I just love goin' through all the recipe cards they passed on to me and readin' their handwritten notes; it makes me remember our good times in the kitchen, gathered round the table. Sometimes, though, I need a little remindin' when it comes to writin' down my own recipes and recollections, so I've put together this darlin' little journal to get me (and you) started recordin'. I know I never forget a meal, but I also know that Jamie and Bobby aren't always listenin' to what I'm tellin' 'em.

So for you and the boys, I've included some tried-and-true recipes and some of my hard-learned tricks for gettin' out of culinary scrapes -- and Lord, honey, have there been a few. Whether it is a real disaster -- the boss and his wife are comin' over and the kitchen is full of smoke (no shame in servin' some takeout) -- or just an everyday bump in the road -- your husband didn't hear the buzzer, and the cake got a little dry in the oven (let some sugar water soak into those layers, and no one will know the difference) -- I've got your answer. Just get cookin' and let loose: nothin' makes memories like the smell of home-cooked meals. Jot down your ingredients and your musings, cut out a recipe card or two to share with friends, keep track of who came to dinner, who liked what, and who laughed the loudest; remember the good times and learn from the bad. Like I always say, there's not much in life you can't learn in the kitchen.

Paula Deen

Award-winning cookbook author Perla Meyers has collected many of the most cherished traditions of European country cuisine in a series of 200 simple, hearty dishes that can by easily prepared.

With liberty and pizza for all. There is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy to the Leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full (ahem) flour here in the States. Pizza: A Slice of American History tells the story of how this beloved food became the apple of our collective eye--or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie - crust, sauce, spices, and much more - are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is the most comprehensive and fun cultural history of pizza in the USA ever written.

Presents a series of simple, easy-to-prepare dishes for brunches, parties, date dinners, holidays, and picnics.

Can't get enough sriracha? Neither can we! With over 50 of the hottest, eye-watering recipes featuring everyone's favorite hot sauce, celebrity chef Melissa Petitto brings heat to a whole new level with Red Hot Sriracha.

From Firehouse Beef Sliders and Pulled-Pork Tacos to Jalepeno Poppers and Cracklin' Candied Bacon, there's a fiery new sriracha-infused recipe for everyone. Breakfast, lunch, dinner, appetizers, drinks, and, yes, even sriracha desserts are covered here. Only true devotees will want to indulge in the Dillish Thriller Shot and Sizzling Chili and Lime Donuts.

Will these recipes kick your ass? Absolutely. But you can take the heat!

Would you like to cook restaurant recipes at home? Have you ever been tempted to make a restaurant recipe only to be disappointed by the results? The editors of Cook's Illustrated set out to find out how to make restaurant cooking at home a reality. After collecting together hundreds of recipes they selected 150 recipes that excited them most and spent thousands of hours in their test kitchen making those recipes work. They trimmed each recipe to its essentials without compromising on flavour or visual appeal. Restaurants usually prepare huge batches of food, so the recipes were reworked to serve 4 rather than 40. As a result, Restaurant Favourites at Home offers tried and tested recipes for starters, soups, salads, main courses, side dishes and desserts as well as the usual wealth of tips, tastings and equipment tests that are so much a part of all the Cook's Illustrated recipe books.

Roger VergT's first memories were of the tiny spring vegetables grown by his father. Former proprietor of the world famous Moulin de Mougins in the south of France near Cannes, a restaurant with two stars in the Michelin guide, he was not content to leave vegetables where they are so often consigned by classical French cuisine--as a garnish to accompany meats or fish--but explored all their culinary possibilities.

The result is "Roger VergT's Vegetables in the French Style, " a tribute to his love affair with vegetables. It contains 150 recipes for sauces, soups, salads, gratins, terrines, and other ways of bringing out the natural goodness of high-quality produce. Recipe headnotes and sidebars add scores of exciting cooking and serving ideas, encouraging improvisation. Section introductions provide important advice on how to choose the best vegetables in the market. An extensive appendix details the classic methods of vegetable cookery--poaching, sweating, braising, frying, and baking--as well as today's favored methods--steaming, stir-frying, and grilling. One hundred color photographs show elegant and simple finished dishes as well as succulent fresh vegetables.

Traditional recipes and internationally inspired ideas for one of the most compact, relaxed forms full meals come in.