Cooking

Fun recipes and crafts using America's bestselling cereal Cheerios is the most popular cereal in the United States today, and its wholesome goodness and beloved O shape make it a perennial favorite with millions of people of all ages. The Cheerios Cookbook offers creative, kid--friendly ways to use Cheerios in 35 recipes and 10 craft activities that families will love. From PB&J Squares and Choco Chip Mega Muffins to Superhero Shades, the book offers loads of opportunities for together time in the kitchen. Kids from age four to six will love learning to cook with Cheerios, as they crush 'em, roll 'em and mix 'em with confidence. Moms and dads will appreciate the convenience and health benefits of cooking with a low--sugar, low--fat, whole--grain oat cereal that has no artificial flavors or colors, but is high in fiber, vitamin/mineral content and best of all fun! The book's compact size is easy for young hands to hold, and its bright, colorful design makes information clear and simple to find. The full--color interior includes a color photo of every recipe and craft in the book.

A Different Direction in Cooking from America's Favorite Chef

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!

Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious.

For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes.

To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish--without a drop of oil, butter, shortening, or other fat--he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better--new recipes as well as your favorite standbys.

Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered how easy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month.

From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook.

One-pot meals include spicy chicken with sweet basil, chunky chicken chowder, clay pot chicken with spicy potatoes and tomatoes, and three-alarm three-bean chicken chili.