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Book SynopsisOnce synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin's ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin's wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food Trade Review"Albala’s always-intriguing compendium alternately shocks, amuses, and delights with its inventive ideas." --Booklist"Full of boozy adventures, Albala’s book is poised for spring and summer entertaining. . . . The cocktails, which fill most of the book, will have you salivating." --Edible San Diego"Ken Albala is a formidable food historian, a writer of wit and charm, and a diligent digger of obscure facts. In The Great Gelatin Revival, Albala argues convincingly, and demonstrates with innovative and startling recipes, that gelatin is a food with a future--not to mention a glorious past."--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive OilTable of ContentsAuthor’s Note Introduction: The Sublime, What This Book Will Not Include, Terminology, Properties and Uses for Gelatin, Experiments on the Physical Properties of Gelatin, Gin and Tonic Jigglers, Whipped Mai Tai Jello, The Boulevardier Chapter 1. History: Viandier, Martino of Como and Platina, Messisbugo, Francesco Berni Burlesque, Scappi, Leaches, Banqueting, Kenelm Digby, Denis Papin, The Social Meaning of Gelatin in the Early Modern Period, Elizabeth Raffald, Jelly-Houses, Peter Cooper, Rose Knox, Jules Harder, Mrs. Marshall, Jell-O, The Second Industrial Revolution, Jello for Convalescence, The Myth of Difficulty and Consequent Deskilling, Perfection Salad, Post War Changes, Gelatin and Weight Loss, The Jell-O Generation, Tom Lehrer, Children and Jell-O, Mormons and Jell-O, Bompas and Parr Chapter 2. Technique: Some Essential Tools, Making Silicone Molds, Colors in Gelatin, Calf’s Foot Jelly (Escoffier), Aspic Base, Pig’s Feet, Isinglass, Hartshorn (Rabisha, Lemery, Glasse), Ivory, Agar, Grass Jelly, Aiyu Jelly, Carrageenan (Negroni and Bronx Cocktail), Cold Set Gelatin, Gelatin Flowers Chapter 3. Vegetables and Salads: Caprese, Mushroom Lamb Aspic and Japanese Barley, Tomatillo Tequila Jello in Tamago Spring Roll, Ouzo Jello and Greek Salad Deconstructed, Rainbow Salad, Sake Jello with Candied Carrot and Seaweed Salad, Caesar Caesar, Rhubarb Popsicle Jello, Probiotic Gummies, Soju Shooter, Bourbon and Birch, Borscht Salad, Mezcal Jello with Blue Corn Pudding, Tremella, Nopalito Slider, Gỏi cuốn Jello Chapter 4. Seafood: Daiquiri Jello with Black Cod Ceviche, Lobster Tail and Champagne, Takoyaki Jello, Champagne Jello Oysters, Jello Schmear, Bouillabaisse Hors D’Oeuvres, Feast of Seven Fishes, Jellyfish Jello, Smoked Trout Stuffed Cucumber, Furikake Shots, Lumache Polenta Fritto, Rucola e Gelo di Cocchi Americano; Smoked Mussels, Dates, and Pine Nuts; Bacalao Stuffed Cabbage in Picpoul Jello, Laks in Aquavit, Vatapà in Caipirinha, The Deep, Jellied Eels, Gefilte Wild King Salmon, Frog Aspic Chapter 5. Meat and Poultry: Power Lunch or BLTini, Tower of Meat--Veal Tongue in Aspic, Perry Pheasant, Bullshot Jello with Marrowbone Shortbread and Pickled Lemon, Savory Pork Canapes, Mortadella in Black Cherry White Claw, Rabbit Braised in Mead, Classic Meatloaf, Jello Sausage, Smoked Goose Breast in Peach Jello, Smoked Turkey Surprise, Quail with Foie Gras and Truffles in Madeira Jello, Moose Nose Jelly, Chinese Chicken Salad Aspic, Margarita and Cured Short Rib, Tongue in its own Aspic, Kir Normande with Boudin Noir and Pommes Frites, Louisiana Back Bay Bayou Bunny Bordelaise à la Antoine, Gelatinous Pie, Lamb in Lambrusco, Veal Marsala Poke Cake Chapter 6. Dairy and Eggs: Jello Egg, Macchiato Espresso Jello with Cream and Almond, Eggs Benedict in Champagne Jello, Salmon Mousse Stuffed Quail Eggs in Alsatian Riesling Jello Set in Tomato Halves with Thai Basil then Set in Avocado, The Tent of Meeting at Mount Horeb, 7-UP Cheese Aspic, Deviled Veal Stock Egg Chapter 7. Fruit: Fresh Figs with Laird’s Apply Brandy and Pimms, Screwdriver Creamsicle, Yellow Cherry Conserves and Port Gummies, Blackberries in Rosé Jello with Matzoh Crackle, Purple Mung Bean Noodle and Mango, Starfruit in Pomegranate and Rum, Screwdriver with White Chocolate Ganache Center, Grappa and Macédoine of Fruit, Coconut Agar Jello, Pineapple Gin Popsicle, Fruit Cake Jello, Lokum, Sherry Raspberry Blintz, Lemon Saffron Sake Jello, Grapefruit Greyhound Jello, Negroni with Charred Cara Cara Orange, Karelian Pie, Tiny Watermelon Jello, Peach with Hypocris Custard Gelatin, Peach Lambic Waffle, Cranberry Juice Jello for Thanksgiving, Dates Stuffed with Chestnuts Wrapped in Bacon and Set in Rosé Jello, Crème de Cassis Gummies, Cooked Peach and Candied Walnut, Superbowl Orange Tequila Bundt Chapter 8. Outrageous Combinations: Cantaloupe with Roast Duck and Celeriac Salad Spritz, Dance of the Green Faerie, Painted Jello, Generation Z Cocktail, Trifle, Basil Seed and Rice Whiskey, Kohakutou, Phosphate Jello Cubes, Aged Peeps, Arnold Palmer Squared, Jello Dumplings, The Hand, Jägermeister Worms, Onigiri in Tonka Bean Jello, Fernet for Friday the 13th, Konjac, Froot Loop Negroni, Viniq Ham and Carrots, DIY Jello PizzaPrognosticationAcknowledgmentsBibliographyIndex

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Book SynopsisTrade Review"Jam packed with interesting stories and colorful characters that will make each bite just a little more enticing." --Better"Chicago has invented, transformed, and promoted dozens of foods that give the city its distinct and inimitable gastronomy. Veteran Chicago journalists Eng and Hammond teamed up to delve into 30 of those unique Chicago eats to discover their origins and their status as icons of American cuisine." --Booklist"A taxonomic guidebook to the city’s lesser-known endemic eats. With obligatory chapters on familiar signatures like hot dogs and deep dish, its real value lies in the stories behind less celebrated working-class originals like the Japanese-American rice and gravy burger plate akutagawa; sweet sticky Chinese-Korean gampongi lollipop wings; and the city’s other beef on a bun: the sweet steak sandwich." --Chicago Reader“Eng and Hammond are two of Chicago’s most respected (and voracious) food reporters, so it’s no surprise to see how they’ve covered the city’s iconic foods like a layer of mozzarella on a deep-dish pie. This is the most thorough, gumshoe, deep-dive reporting into the origins of not only the well-known dishes (Italian beef, pizza, and hot dogs) but also the lesser-known gems in specific neighborhoods, like the Big Baby and the Gym Shoe. I clearly need to get out more, because how have I lived in Chicago for thirty years and never had Taffy Grapes?! This is a must-read for any local who wants to understand what it means to ‘eat like a Chicagoan,’ but it’s also a fascinating history lesson about how waves of immigration have shaped our local diet over the years.”--Steve Dolinsky, 13-time winner of the James Beard Award and food reporter for NBC 5 Chicago“Made in Chicago proves that Chicago is one of the world’s greatest vernacular food cities. Created mainly by ethnic food vendors--from pushcarts to diners and small food companies--these dishes show the city in all its quotidian culinary glory.”--Bruce Kraig“Few are better qualified to write about Chicago food (and one notorious drink) than Monica Eng and David Hammond. They are journalists who have reported on deliciousness for decades, and shared the heartfelt human stories behind the scenes. Made in Chicago digs even deeper. It’s an essential guide with details that will surprise even the most dedicated experts of local culture and cuisine.”--Louisa Chu, Chicago Tribune food critic and cohost of ChewingTable of ContentsAcknowledgments Introduction Akutagawa Big Baby Bone-In Pork Chop Sandwich Breaded Steak Sandwich Chicken Vesuvio Chicago Corn Roll Tamale Chicago Mix Chicago Style Egg Roll Chicago Hot Dog Deep Dish Pizza Flaming Saganaki Giardiniera Gam Pong Chicken Wings Gyros Italian Beef Sandwich Jibarito Jim Shoe Malört Maxwell Street Polish Mild Sauce Mother-in-Law Pepper and Egg Sandwich Pizza Puff Rainbow Cone Rib Tips Shrimp DeJonghe Steak and Lemonade Sweet Steak Supreme Sandwich Taffy Grapes Tavern Style Pizza References

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Book SynopsisIntroducing a new, mix and match approach to seared entrées and fresh pan sauces.Trade Review"Searing Inspiration is a gem of a cookbook. Susan Volland empowers even novice cooks to feel confident searing foods like a chef and making rich pan sauces. Follow her easy instructions and you’ll be creating elegant entrées like a pro." -- Grace Young, James Beard Award-winning author of Stir-Frying to the Sky's Edge"No longer do you need to rely on takeaway to get a full-flavored restaurant quality meal on your table in minutes. With her encouraging voice Susan Volland equips you with foundational cooking skills and knowledge to make you a confident cook. The recipes are unfussy and versatile, many of the sauces go with vegetables, meats, and seafood. But what I loved most is Susan’s advice: 'The right way to make a sauce is your way.'" -- Cameron Stauch, author of Vegetarian Viet Nam"The Japanese do a lot of stovetop searing-in-a-skillet—fish, meat, and vegetables—so I already know what a boon this method can be to getting dinner on the table quickly. By showing us how to build richly flavored sauces from pan juices Susan elevates ordinary dishes to special feast status. The layout of the book is perfectly matched to its instructive content: sear, sauce and serve. Inspirational!" -- Elizabeth Andoh, author of Washoku and Kansha"[Volland] offers invaluable tips on everything from avoiding nonstick pans and trimming chicken to basting steaks and deciding whether to flambé…Insightful and enticing, [Searing Inspiration] provides home cooks with a new repertoire of choices to create novel dishes and enhance old favorites." -- Publishers Weekly

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Book SynopsisNorth Carolina is home to the longest continuous barbecue tradition on the North American mainland. Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina’s signature slowfood dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue.

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Book SynopsisTime-tested recipes for delectable breakfasts from around the world, especially Scandinavia Breakfast may be, as some say, the most important meal—but not unless it’s the best tasting. With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that is precisely what breakfast will be. With recipes drawn from her storied career and honed in her home kitchen, Breakfast with Beatrice prepares the cook—seasoned veteran or novice—to make breakfast the perfect start to every day.Sweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward instructions, and the occasional anecdote (Veterinarian’s Breakfast, anyone?). Whip up a smoothie on the go. Chill a parfait overnight for a readymade morning treat. Dress up good, old-fashioned porridge for a hot and hearty start to the day. Make a meal of the smorrebrod, a breakfast sandwich favored in Denmark, with anything from cheese and fruit to smoked fish and meat piled on a slice of crusty bread. Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. From quiches and casseroles to waffles with berries, Breakfast with Beatrice is a treasury of recipes worth waking up for.Trade Review"Ojakangas’s simple style and timeless recipes elevate this recipe-focused volume. Recommended for seasoned cooks and bakers looking to expand their breakfast ­repertoire."—Library Journal"Breakfast with Beatrice is the definitive greatest-hits, carb-heavy compilation from an American culinary hall of famer."—The Washington PostTable of ContentsIntroduction1. Pancakes and Waffles2. Savory Breakfast and Casserole Dishes3. Pastries and Coffee Cakes4. Breakfast Breads5. Muffins, Biscuits, and Scones6. Smoothies, Jams, and PreservesIndex

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Book SynopsisThe omelette, at once simple and complex, is delicious at any time. John Finn’s mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes—the classic French omelette, an American diner omelette, a frittata and a dessert omelette—and delectable variations on each.

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Book SynopsisDelicious dinners have never been so easy--or so inexpensive--to prepare. When both time and money are tight, it's tempting to buy cheap, processed foods, but it's not necessary. You can cook well with inexpensive cuts of meat, in-season vegetables that will fill you up, and a variety of side dishes to make based on what's on sale that week, or what's in your fridge. The fast and flexible recipes (you can swap ingredients if something is on sale) include: Butternut Squash Chicken Pan Roast BBQ-Beef Stuffed Potatoes Tuna Hash Brown Casserole Bacon and Chives Frittata Slow Cooker Pork and Beans No matter your budget, the recipes, shopping lists, and tricks to stretch pricey ingredients are invaluable.

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Book SynopsisTrue life tales and scrumptious recipes from Philly's trendsetting restaurantTrade Review"Yin is co-owner of Fork, a popular restaurant in Philadelphia’s Old City, and its offshoot, Fork:etc., a gourmet market next door. Fork has just celebrated its tenth anniversary, and Yin’s very personal cookbook offers a heartfelt narrative of the restaurant’s first decade. The 100 recipes are grouped chronologically into such chapters as “Fork Grows Up” and “From Amour to Amore” (there is also a handy listing of recipes by course), and stories about the chefs and other staff, along with Yin’s own culinary adventures, provide the behind-the-scenes story. The book is attractively designed, and there are color photos throughout of the food, the restaurant, and the people involved. For area libraries and where restaurant books are popular." —Library Journal"Fork is one of Philly's greatest assets. For those of us for which Fork is more than an hour away we can now bring a little bit of Fork home with us, beyond the lovely memories. If books were edible I'd start with this one." —Max McCalman, author of Cheese: A Connoisseur's Guide to the World's BestTable of ContentsSalads; Seafood; Meat; Poultry; Sides; Baked Goods and Desserts

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Book SynopsisSpice up your brunch with these satisfy-all-cravings global diner favorites—straight from the kitchen of one of Seattle’s most-loved chefs If you love brunch, you'll love this collection of bold and flavorful brunch recipes from Portland's Tasty restaurants. Headed up by chef John Gorham, Tasty n Sons and Tasty n Alder reinvented the brunch scene (and then every eating hour after that) with these supremely satisfying dishes now available for home cooks in Hello! My Name Is Tasty. First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. Hello! My Name Is Tasty will heat up your home kitchen with satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.Trade Review"Unchain yourself with this easy [recipe]"—O, The Oprah Magazine"Brunch at home is entirely underrated: there’s no wait, it’s a heck of a lot cheaper, and it’s a great way to use up leftovers. Learn the art of the home brunch from Portland chef John Gorham, whose celebrated restaurants, Tasty ‘n Sons and Tasty ‘n Alder, serve up a fresh take on brunch dishes with global influences"—Food52 "[Hello! My Name is Tasty] ushers home cooking into a new echelon…this collection sizzles with possibility "—Shelf Awareness"It’s a winner for home cooks who feel like pancakes and eggs one day, charcuterie and cocktails the next."—Library Journal"While Portland, Oregon, restaurateur Gorham’s chain of restaurants honors Pacific Northwest culinary traditions, he combines that cooking with what he considers the finest of southern cooking. His dishes gleefully mix these continentally opposite schools of taste for a mash-up that keeps customers piling in."—Booklist“[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"—Seattle Times“Pick up a copy of “Hello! My Name is Tasty,”… and watch as friends and family recreate the line-ups for brunch at John Gorham’s Tasty n Alder and Tasty n Sons.” —Travel Portland“In the … Hello! My Name Is Tasty cookbook, Gorham and local food writer Liz Crain memorialize the restaurant’s coveted brunch recipes, which still inspire hour-long waits, even midweek.” —Portland Monthly “I’ve been long awaiting this book as Tasty n Alder is hands down one of my favorite restaurants in Portland.”—The Balanced Life “Armed with these easy recipes, brunch at home becomes deliciously doable.”—The Mercury News “The 'Tasty' cookbook will make you want to clear your next few Sundays and start experimenting with some serious brunch fare.”—Portland Tribune “When I look through this book, the thought bubble above my head shows me frolicking (I haven't frolicked in years) through a field of wild flowers counting the ways I love it. Gorgeous photographs, the best straight up must make and eat food ever, spectacular content including historical tidbits and so much more. These folks rocked this book.”—Eat Your Books"[A book] we love this fall."—Sweet Paul Magazine“It’s high time to disrupt my own brunch routine.”—Mongomery News “The new brunch darling.”—Bucks Local News “…this cookbook hits the ground running with soulful dishes for every time of day.”—Oregon Public Broadcasting “[Part of] the 2017 author lineup for Wordstock.”—Artlandia “…[a] unique spin on authentic comfort food, whether it's inspired by his travels to Spain or Israel or the American Southeast.”—Hillsboro Tribune “The latest from Portland’s brunch impresario and uber-author Liz Crain is a testament to the hard work that goes into every element of the dishes at Gorham’s Tasty n Sons and Tasty n Alder restaurants.”—Portland Mercury"Each dish leaves you satisfied."—Confetti Travel Cafe"The presentation is both poppy and classic, and the text, written with culinary advocate and food writer Liz Crain, is affable and accessible."—The Register-Guard"...this isn’t an ordinary cookbook—it comes with plenty of photos from Gorham’s inspirational cross-country road trip, as well as recipes that are extremely easy to follow, perfect for those of us that need a little hand-holding"—Seattle Met"These recipes will satisfy your cravings from morning to late night."—Powell's, Picks of the Season

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Book SynopsisSharing a meal is something most couples love to do; meal-planning programs such as Blue Apron have made it easy and fun to prepare dinner together, too. But home cooks who enjoy homemade food at a reasonable cost really only need a great cookbook, with a friendly voice and delicious recipes, designed to be made and eaten by two. Here is that book. From simple meals to celebratory dinners, comfort food to healthy but hearty options, Dinner Just for Two features 100 dishes, including: Bourbon- Glazed Turkey Burgers Creamy Baked Spaghetti for Two Pear Pecorino Pasta Sheet Pan Summer Salmon Gorgeously designed with more than 100 photographs, Dinner Just for Two is destined to be a classic.

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Book SynopsisAthletes know how important protein is to a diet, which is why protein pancakes are the breakfast, lunch, dinner, and snack of choice for people who care about feeling—and looking—great. Easy to make and delicious to eat, protein pancakes have the same all-American taste of their carb-heavy counterparts, but are oh-so-much better for a body. With high-protein ingredients like quinoa, oatmeal, eggs, nuts, and various flours, more than 50 recipes include: Honey Banana Pancakes Dark Chocolate Pancakes Apple Cinnamon Pancakes Chai Pancakes Flip for protein, pancake-style.

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Book SynopsisWhen it’s time to head out for a camping weekend, there’s no reason to compromise on great food. It’s easy to whip up delicious meals with the recipes in this book: instructions include supply lists and prep work that can be done ahead of time and options for cooking both out- and indoors. The Camp & Cabin Cookbook is a feast for the eyes, with gorgeous photographs of every dish, from breakfast to snacks to dinner. Don’t leave home without it!

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Book SynopsisSay goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant colour photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.

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Book SynopsisFeatured in Netflix''s Chef''s Table: PizzaFinalist for the Gourmand Awards (Italian category)The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America. -Ed Levine, New York TimesWhen Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes fo

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Book SynopsisAn uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted. Now, in this cookbook confessional, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including April Bloomfield, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a cri

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Book SynopsisArya Hungry?Because Dinner is Coming...and it''s sure to be unforgettable and delicious with this witty book of edible recipes from the Seven Kingdoms.The struggle for the Iron Scone has begun, and chaos reigns throughout the Seven Kingdoms. Appetites are rising, and kings, queens, knights, liars, and honest men battle it out as they play the Game of Scones.Jammy Lannister, by right of birth, blood, and dough, has laid claim to the Iron Scone of Westeros: join him as he fights his way through the kitchen, encountering edible desserts and baked goods, including Unsullied Soldiers (without nuts), Brienne of Tart, Jaime and Cersei''s Family Mess, Red (Velvet) Wedding Cake, and much more.As every Game of Thrones aficionado knows, all men must dine. Game of Scones is filled with such unforgettable delights as Tyrion''s Shortbread, Joffrey''s Jaffas,

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Book SynopsisNamed by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture—a deep devotion to family, friends, and food—in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs.Amber Wilson’s popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region’s cooking, accompanied by gorgeous photos.In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and m

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Book SynopsisTrade Review“Heirloom Kitchen is a stunning book that delves deeply into the rich cooking traditions of immigrant women and the immense legacy they have left on the American palate and food customs. The cooking of immigrants is the foundation of American food culture.” — Jacques Pépin, chef, bestselling author, and television personality “Food is culture. Heirloom Kitchen is a deliciously soulful look at the complexities of our American identity, and highlights one of the principle ways in which the past has always been female. Here is an inspiring look at a diverse group of a few of our founding females.” — Anita Lo, author of Solo: A Modern Cookbook for a Party of One “The from-scratch recipes of our immigrant families are the most important ones to preserve in our takeout, premade world. Anna shows us how to smell the sauce and hear the sizzles of our own unsung home-cook forebearers, while also sharing delicious traditional recipes from around the world.” — Lucinda Scala Quinn, founder of Mad Hungry “Anna has a wholehearted conviction that cooking and self-expression are one and the same. It made sense that she took on this ambitious celebration of immigrant women, paying tribute to their remarkable personal stories and best-loved dishes, as well as the inextricable nature of the two.” — Merrill Stubbs and Amanda Hesser, cofounders of Food52

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Book SynopsisTrade Review[Perry and Bonom's] one-pan wonders will be greeted with equal delight by cook and dishwasher (doubly so if you are both). Go ahead and pile cod, potatoes and green beans onto a baking sheet and call it “New England fish dinner”! Who says you can’t cook rice in the oven, right underneath your hoisin-marmalade chicken? I vote this one “Most Likely to Supplant Your Meal Subscription Box.” — NPR Books “Recipes deliver on the qualifications for ‘hero dinners’: balanced, whole food dishes that don’t require obscure or elaborate ingredients or techniques…The authors provide shortcuts, such as using cooked frozen rice, as well as guidance for how to read a recipe, essential information for novice or infrequent cooks.” — Library Journal “Adding salmon to a BLT is not a new idea, but I had never tried it at home . . . This one has the benefit of being engineered by smart kitchen folk, namely cookbook authors Marge Perry and David Bonom.” — Washington Post “Perry and Bonom offer spot-on flavor combinations inspired by several cuisines, including Ethiopian berbere chicken stew and Spanish chuck-eye steak with almond parsley rice.” — Publishers Weekly “The recipes in Hero Dinners explore a world of flavors but are easy enough for anyone to do anywhere.” — David Lebovitz, author of My Paris Kitchen and The Perfect Scoop “A genius book from two of my favorite cooks based on just two pieces of cookware, Hero Dinners makes getting a tasty dinner on the table every night of the week a complete no-brainer.” — Sara Moulton, host of Sara’s Weeknight Meals on public television Perry and Bonom's recipes are clear, concise and easy to follow; there's no guesswork. These are recipes designed for a home cook, recipes you'll find yourself using again and again. — Barbara Revsine for Chicagonow.com [Perry and Bonom's] recipes will make you rethink everything you thought about meal preparation. — Margaret McSweeney for KitchenChat [There are] loads of useful shortcuts and tidbits throughout the book. . . . Many of these recipes, once you make them, are easy and forgiving enough that you can tweak and execute them again and again from memory and/or according to your own tastes. — Carrie Havranek for Simply Recipes

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Book SynopsisFrom next-gen culinary phenom and TikTok superstar Jeremy Scheck, easy and delicious recipes for every day and beyond—plus expert tips to make you a better, happier cook. Jeremy Scheck has charmed a new generation of home cooks with his simple yet remarkably tasty recipes and his reliable culinary know-how.Trade Review“Jeremy’s love for food in terms of both pleasure and learning is the magic combo that sets him apart. This book is a true companion in the kitchen: The recipes are straightforward, easy, attainable, and scrumptious while also offering information you’ll forever have in your back pocket. Jeremy has created yet again another viral masterpiece!” — Laura Vitale, cookbook author and cooking show host

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Book SynopsisA collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon.Millions of readers have discovered the delights of a trip to Mitford, and they''ve all found themselves hankering for mouthwatering dishes like Father Tim''s Rector''s Meatloaf and Esther Bolick''s outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan''s personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon''s Mitford Cookbook & Kitchen Reader is a veritable feast.“[Jan Karon''s] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford.”—The

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Book SynopsisCooking ahead is not only easy and affordable, it''s a great way to save time and eat well!     Life is busy and sometimes it''s a challenge to get a healthy home-cooked meal on the table. Want to avoid the time pressure of cooking from scratch every day? Looking for fresh ways to save time in the kitchen and still turn out great-tasting meals? Michael Smith knows what you are up against and is here to help you keep time on your side in the kitchen.      Make Ahead Meals is packed with over 100 time-saving recipes, including soups, stews, slow cooker favourites, casseroles, and more that take the stress out of cooking. You''ll quickly discover it''s easy to be a super-cook turning out wholesome meals in your own kitchen. You''ll impress family and friends with make ahead dishes like Potato Bacon Cheddar Skillet, Beef Barley Kale Stew, Crockpot Chicken, Barley and Leeks, El Paso Shepherd''s Pie, Chipotle Chicken Enchiladas, FTrade ReviewChef Michael's warm voice draws the reader in and encourages them to get in the kitchen, play with flavours and have fun. Recipes are simple, but crammed with flair." --Aimee Wimbush-Bourque, author of Brown Eggs and Jam Jars and creator of the Saveur award-winning blog Simple Bites

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Book SynopsisWith Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook.He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple 'ingredients' -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between.In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, 'Juxtaposed in interesting ways, these ingredients prove that the whole can

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Book SynopsisMake homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.            The pizzas in this book aren’t your usual, run-of-the-mill pies. In fact, Jim’s unique topping pairings—such as Corn and Tomato

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Book SynopsisFrom:Marion CunninghamTo:The American home cookSubject (URGENT):The family tableWe need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf· Vegetables baked and ready for the table· Real salads, substantial enough for lunch or supper, with snappy dressings· Breads and cookies, puddings and cakes that you loved as a childPS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

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Book SynopsisA charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.

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Book SynopsisA compilation of 200 simple, delicious recipes using all-natural ingredients; meal plans; time-saving tips; and advice that will take the guesswork out of dinner, from the creator of the popular Wellness Mama website. With six kids, a popular blog, and no free time, Katie Wells, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved. The recipes and practical advice Katie offers in The Wellness Mama Cookbook will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The

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