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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
From homemade jams and chutneys to smoked fish and more, this recipe book takes the guesswork and the intimidation out of preserving fruits, meats, and other foods. It gives easy, step-by-step explanations of eleven basic techniques, including drying, curing, salting, pickling, bottling, crystallizing, and freezing. It also includes more than eighty recipes, with master recipes and variations for making preserved foods, plus recipes for using these foods in everything from a Winter Fruit Compote (using dried apple rings) to a savory Squash Soup with Smoked Mussels.
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.
Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.
Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.
There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.
This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.
Pitmaster features:
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.
America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to guide modern cooks.
Takes you through the delights of time-honored Portuguese culinary tradition. Full color throughout.
From updates of traditional Italian, Asian, and American recipes to innovative combinations, these pasta dishes will delight and surprise. Try a quick version of that old favorite, macaroni and cheese. Or dig into boldly flavored Baked Ziti with Pesto; summery Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese; and refreshing Rotelle and Shrimp with Yogurt Dill Dressing. There's a handy pasta wheel for easy substitutions, indexes of seasonal and vegetarian pasta, and delectable ways to use leftovers. Wine suggestions, too!
This...gives me more serving ideas than I thought possible...each dish is temptingly illustrated.--Jacques Pepin
This...gives me more serving ideas than I thought possible...each dish is temptingly illustrated.--Jacques Pepin
Rachael pulls out all the stops in this best-selling collection of recipes. You'll find menus complete with mains, sides, and desserts, tailored for any occasion. Sections include: Make Your Own Take-Out, Monday Thru Friday Dinner Specials, Family-Style Suppers, Double-Duty Dinners, Passport Meals, Big Nights: Very Special Dinners, and Healthy Hunger Busters. Eating Healthy? Try a meat-free meal featuring Ravioli Vegetable Lasagna, Romaine Hearts with Lemon Chive Vinaigrette, and Fresh Oranges with Lime Sorbet. Have hard-to-please kids? We promise you they'll eat Meatball and Macaroni Soup, Grilled 4-Cheese Sandwiches and Chocolate-Dipped Bananas. Over 1.5 million sold!
Presents a series of simple, easy-to-prepare dishes for brunches, parties, date dinners, holidays, and picnics.
More than 150 irresistible vegetarian recipes--from light brunches to filling main courses and delectable desserts--and comprehensive nutritional information. Some people choose vegetarianism because they are concerned about the welfare of animals raised for meat and the environmental consequences of meat production. Some want more complete information about the origin of their food. Others simply feel better eating an exclusively vegetarian diet. Whatever the reason, The Vegetarian Cookbook is the answer. A fabulous cookbook and an invaluable reference guide all in one with more than 150 irresistible recipes--from light brunches to filling main courses and delectable desserts--and comprehensive nutritional information. The introduction is devoted to the health benefits and how-to-eat guide necessary for anyone interested in becoming a vegetarian or for tried-and-true non-meat eaters. Discover how to eat a variety of foods from complex carbohydrates such as grains and pasta, how to follow the World Health Organization's recommendation to eat five portions of fresh vegetables and fruit a day, how to get protein in your diet with dairy product and alternatives, and much more information for maintaining a healthy diet. The more than 150 tasty recipes from around the world have easy-to-follow instructions and inspiring full-color photo of every finished dish, such as: - Breakfast and Brunch: Spicy Scrambled Eggs on Toast or Corn Pancakes with Yogurt Sauce - Snacks and Starters: Cheese and Mushroom Pâté or Roasted Asparagus with Caramelized Shallot Dressing - Soup: Hot Moroccan Bean Soup or Creamy Avocado and Coconut Soup - Salads: Carrot and Ginger Salad or Grilled Vegetables Salad - On the Side: Stir-Fried Cabbage or Potato and Green Bean Curry - Main Course: Spiced Carrot and Chickpea Fritters, Black Bean Chili, or Mexican Vegetables and Cornmeal Pie - Pasta and Grains: Baked Rigatoni with Eggplant or Polenta with Rich Mushroom Sauce - Desserts: Spiced Seasonal Fruit Salad, Baked Almond Pears, or Hot Raspberry Soufflés Whether you have been vegetarian for years, are thinking about becoming vegetarian, or simply enjoy meat-free meals, this is the book you will turn to for its wealth of inspiration and information.
The simple, satisfying and delicious way to eat paleo every day, no matter how busy you are
Loren Cordain, Ph.D., creator of The Paleo Diet, understands that we live busy lives, but he also knows this is no reason to sacrifice good health; a great dinner that follows The Paleo Diet is only 30 minutes away with this innovative cookbook. The book has a range of speedy meals, from flash-roasted fish to microwave peach chutney for pork chops. There are soups, skillet meals, fresh dinner salads, and more. The 170 recipes and 70 color photos make dinner easy and appealing.
The recipes use Paleo convenience foods, such as salt-free canned tomatoes and frozen vegetables, and draw on the techniques that Dr. Cordain and his family developed for their own busy lives. Also included is the Paleo Pantry, with recipes for Paleo condiments and spice blends to enliven meals throughout the week.
Loren Cordain, Ph.D., creator of The Paleo Diet, understands that we live busy lives, but he also knows this is no reason to sacrifice good health; a great dinner that follows The Paleo Diet is only 30 minutes away with this innovative cookbook. The book has a range of speedy meals, from flash-roasted fish to microwave peach chutney for pork chops. There are soups, skillet meals, fresh dinner salads, and more. The 170 recipes and 70 color photos make dinner easy and appealing.
The recipes use Paleo convenience foods, such as salt-free canned tomatoes and frozen vegetables, and draw on the techniques that Dr. Cordain and his family developed for their own busy lives. Also included is the Paleo Pantry, with recipes for Paleo condiments and spice blends to enliven meals throughout the week.
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!
Served with a generous helping of humor and seasoned with personal anecdotes, The Resistance Cookbook: Nasty Women and Bad Hombres in the Kitchen gives readers a chance to reflect on the political and cultural changes of the past year, while enjoying such dishes as Comey Testimony Minestrone, Conspiracy Cake with Indictment Icing, and Impeach Mint Mojitos.
The Resistance Cookbook: Nasty Women and Bad Hombres in the Kitchen, edited by Joan Berglund and Pamela Lowell, features 100 recipes contributed by members of Action Together Massachusetts (ATMA), the state-wide social and political action organization born out of the results of the 2016 Presidential election.
All proceeds from The Resistance Cookbook go directly towards ATMA's work to support and empower activists who on the front lines of the Resistance every day. Join in cooking up resistance today!
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.
The 1992 New England Regional Winner of the Tabasco Community Cookbook Award. A combination of outstanding recipes, full-color photography of mouthwatering food, nutritional profiles of recipes, hints and guidelines for healthful eating, and background information from the American Cancer Society. Suggestions for reading labels and simple ways to cut calories and fat are also included. A beautiful, beneficial, instructional book from cover to cover.
-Elsa Petersen-Schepelern is a talented food writer with many titles to her credit, including Salsas, Dips, and Relishes, Meal in a Bowl, and Work.
-Recipes for 30 quick and delicious salads that can accompany a meal, or be a meal in itself
-Stunning photographs by Peter Cassidy focus on the creative flavor combinations with a healthful base of greens and vegetables
-Recipes for 30 quick and delicious salads that can accompany a meal, or be a meal in itself
-Stunning photographs by Peter Cassidy focus on the creative flavor combinations with a healthful base of greens and vegetables
Traditional recipes and internationally inspired ideas for one of the most compact, relaxed forms full meals come in.
For cooks who love to read -- for travelers who love to eat -- here is an unforgettable odyssey through the world's legendary culinary capitals. Each book includes 145 recipes and full-color photos throughout.
The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 globel-spanning recipes and striking photography, Savoring Meat and Poultry reveals the very best of meat and poultry cooking. You'll discover a bounty of delectable dishes, from American barbecue to classic French charcuterie, from spicy Malaysian curries and rich Mexican moles to garlic-laced Spanish stews and succulent Tuscan roasts.
A brilliant chef, famous for his unusual combinations, offers a new philosophy of taste for the home cook. Here are nearly 200 extraordinary recipes including Michael Roberts's signature dishes.
How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut(TM), the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York's highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.
When the joys of the season are upon us, wouldn't it be great to enjoy them for once? Best-selling author Diane Rossen Worthington offers all the secrets for entertaining with no stress, just lots of style. Essential equipment, suggestions for setting up an in-home bar, great homemade gift ideas, knowledgeable wine and cheese pairing notes from wine expert Peter Marks, and plenty of simple and simply delicious menus cover any occasion from Rosh Hashanah to Thanksgiving to New Year's. From drinks and appetizers to entres and desserts, each festive recipe is designed to reduce prep time andstreamline cooking techniques, so hosts can spend more time at the party and less in the kitchen.
A must have collection for the kitchen of the '90s. America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to inspire and guide modern cooks. Stunning color photo of each dish.
Here's a cookbook that can help you write your own success story! For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With Simply Delicious, they've even done the hardest part for you: finding healthy, delicious foods to eat. Follow their mouth-watering, easy recipes and you'll have a blueprint for an eating plan that fits within the renowned Weight Watchers Winning Points program. With chapters devoted to the way you and your family eat today, Simply Delicious will give you entrees, side dishes, and desserts that really satisfy. Even better, each recipe is eight points or less per serving and contains nutritional information. Many recipes take a mere twenty minutes to prepare. Simply Delicious also includes easy tips and substitutions to make sure these recipes fit into your busy schedule. Inside you'll find tasty treats such as: -Asian Sesame Noodles -Oven Roasted Salade Niçoise -Banana Raisin Bread Pudding -Chicken & Broccoli Pizza -Beef Tenderloin and Arugula Toasts -Mediterranean Roast Chicken ...and many, many more delicious recipes!
300 spicy recipes from some of the most flavorful and piquant cuisines.
Soup is the original comfort food. After all, what could be more satisfying than a purée of butternut squash topped with a dollop of cream? But soup can be refreshing as well--think of a medley of spring vegetables simmered with fresh herbs. Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year--from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf. "Just take a look through these pages, and I believe you'll be ready to take out the soup pot!"
Add the zing of Southwestern flavor to your cooking with easy step-by-step techniques and great recipes from forty-nine of the country's "Great Chefs of the West." Also includes basics, menus, a complete glossary, and mail-order sources.