Cookery dishes and courses / meals Books

Book SynopsisEverybody loves game day, and some of us love game-day food even more. Here is the complete playbook for all the snacks, sides, and mains you’ll need to feed the hungry crowd in your home or even at the tailgate. Impress with homemade Spinach Feta Pocket Pies and Quick Fried Chicken, or go for the tried-and-true classics like the perfect guacamole, queso fundido, or a French dip. Drinks like spiked lemonade and a spicy bloody Mary keep the party going.

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Book SynopsisThere’s no better way to prepare for the coming week than with a comforting meal, and here is trusted cookbook author Lucinda Scala Quinn with a collection of her best recipes for getting the family together on a Sunday night. Recipes for classic chicken dinners like Chicken Parmesan and Vinegar-Glossed Chicken, hearty beef stews, roasts, and appetizing sides like Maple-Thyme Roasted Carrots and Steamed Yet Crispy String Beans will make a satisfying dinner easier than ever. Everybody loves an excuse to gather around the table for a home-cooked meal, and these recipes will give you an excuse to do so more often.

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Book SynopsisSTELLAR COOKOUT SIDES Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional recipes for fresh, sprightly, and green sides, like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw, as well as pickled vegetables that add refreshing high notes and contrast to a plate. These first-rate side dishes will elevate your barbecue.

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Book SynopsisBring farmhouse favorites to your kitchen with this heirloom cookbook, featuring more than 500 recipes for mouthwatering country classics. Martha Storey presents easy-to-follow recipes for comforting family favorites like apple pie, roast chicken, blueberry pancakes, strawberry shortcake, sourdough bread, and hand-churned ice cream. Storey also provides simple instructions for the old-fashioned arts of making your own cheese, yogurt, pickles, and cordials. You’re sure to hear calls for seconds when serving these time-tested crowd-pleasers.

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Book SynopsisNothing tastes better than herbs fresh from the garden. Discover how easy and rewarding it is to grow your own! Simple instructions, tempting dishes, and beautiful full-color photographs will inspire you to grow, harvest, preserve, and cook with 26 of the most popular kitchen herbs, including basil, chives, cilantro, dill, fennel, garlic, lavender, oregano, parsley, rosemary, sage, and tarragon. Your pantry will soon be filled with seasoned salts, Provençal vinegar, and caraway cookies.

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Book SynopsisSweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.

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Book SynopsisPut on your bib and crack open this collection of 55 mouthwatering lobster recipes. Brooke Dojny provides extraordinary renditions of classics like steamed lobster, lobster bisque, and lobster rolls, as well as inventive new dishes that bring lobster where it’s never been before. Dig into Lobster and Red Bliss Hash, Lobster and Arugula Pizza, and Lobster and Pea Shoot Salad in Toast Cups. Dojny even includes recipes for sides and desserts to round out your lobster meal. Bring your appetite because this is going to be tasty.

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Book SynopsisMaple Syrup Cookbook has convinced thousands of readers that maple syrup makes everything taste better. Now, the revised third edition of this classic cookbook features full-color photographs and a dozen of the author’s favorite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crêpes with Maple Rum Sauce (perfect for brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple-Ginger Ice Cream, and much more. There’s even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you’ll turn to again and again.

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Book SynopsisInspired by the full flavors emanating from their idyllic ciderhouse located in the heart of a rustic New England apple orchard, Jonathan Carr and Nicole Blum’s recipes, developed in collaboration with chef Andrea Blum, celebrate the versatility of fresh cider in all its forms.Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves. The 127 cider-enriched recipes that follow are simple yet elegant, ranging from Oven-Roasted Asparagus with Garlicky Apple Vinaigrette to Braised Lamb Stew with Apples, Switchel, and Yogurt Mint Sauce; Cider Mimosas; Apple Pommeau Cake; and Crêpes with Fried Apples and Cider Caramel Sauce. With beautiful photography that captures the ambiance of the ciderhouse, this book is a deliciously loving tribute to America’s favorite fruit.

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Book SynopsisFrom chimichurri to teriyaki, sauces make our mouths water — and our meals shine! Bland chicken breasts, plain pasta, or simple baked potatoes are transformed into memorable dishes with the addition of sauce.The Make-Ahead Sauce Solution features 61 flavor-packed recipes for sauces that freeze beautifully and make home cooking easy. They run the gamut from traditional sausage ragu to Thai peanut, Gorgonzola chive butter, all-American barbecue, coconut lemon, Parmesan leek, cheesy cashew garlic, and Meyer lemon spinach. Every recipe is accompanied by a quick-reference chart showing the best base combinations of proteins and vegetables. The struggle to make imaginative, flavorful weeknight meals is over. With a few of these sauces stashed away in the freezer, a great meal can be topped off in minutes.

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Book SynopsisFrom big city bites to small town tastes, feed your interdimensional demon inside with a smorgasbord of paranormal-inspired recipes with the first-ever official Ghostbusters cookbook!Who you gonna call… to eat?! Featuring more than 50 recipes inspired by the beloved Ghostbusters 1984 film and continuing into present day with Ghostbusters: Afterlife, this cookbook celebrates the bold personalities of Egon, Venkman, Zeddemore, and Stantz, along with the spooks, spectres, and ghosts that tried to transform New York City to a Babylonian dystopia. But they’re not alone — they’ve got company with a new generation of Ghostbusters like Phoebe, Trevor, Podcast, and Lucky that saved Summerville, Oklahoma from the second coming of Gozer! In fact, it’s Podcast’s, well, podcast that inspires this book! Now he and Ray are combing through the Ghostbusters archives and recording new episodes to bring the group’s favorite new and old foods to delicious life. With luscious full-color photography and packed with the fun and spirit of the films, Ghostbusters: The Official Cookbook is a must-have for foodies and paranormal investigative fans alike. 50+ RECIPES: Includes more than 50 exciting and tempting recipes—from savory snacks to delectable desserts; unforgettable dishes that can tame the scariest appetites. GORGEOUS PHOTOS: Packed with mouth-watering full-color recipe photos. RECIPES FOR EVERY SKILL LEVEL: Ghostbusters: The Official Cookbook features recipes geared toward every home cook; from beginner to experienced chef, there’s something for everyone.  OFFICIALLY LICENSED COOKBOOK: Created in collaboration with Sony Pictures Entertainment and Ghost Corps, this is the only officially licensed Ghostbusters cookbook. 

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Book SynopsisModern health pioneers are turning the food pyramid on its head, replacing a low-fat focus to one that embrace the Low-Carb, Healthy Fat (LCHF) ethic as a means to achieving optimal health. What the Fat? shows how easy it can be to adopt the ketogenic lifestyle so you can lose weight and keep it off, deter inflammation, increase energy, and live better for longer.Professor Grant Schofield, dubbed the ‘Fat Professor,’ is a respected public-health academic with 20 years of experience into leading the wave of change in how we think about our health, including how we exercise, sleep, play, and connect. Dr. Caryn Zinn is a registered dietitian and sports nutritionist. With a master’s in sports nutrition and doctoral studies in achieving sustainable weight loss, Caryn’s mission is to influence the dietetic profession to understand the potential of improved health benefits of LCHF nutrition. Craig Roger is a classically-trained chef with Michelin-starred restaurant experience. Craig and his family are the founders of LOOP, New Zealand’s first restaurant to feature an LCHF approach to dining out in which carb-laden fillers are replaced with nutritionally dense ingredients. Nina Teicholz is an investigative journalist and author of the International (and New York Times) bestseller, The Big Fat Surprise (Simon & Schuster). The Economist named it #1 science book of 2014, and it was also named a 2014 *Best Book* by the Wall Street Journal, Forbes, Mother Jones, and Library Journal, The Big Fat Surprise has upended the conventional wisdom on dietary fat and challenged the very core of our nutrition policy. A review of the book in the American Journal of Clinical Nutrition said, “This book should be read by every nutritional science professional..” A former editor of the British Medical Journal said, “Teicholz has done a remarkable job in analysing [the] weak science, strong personalities, vested interests, and political expediency” of nutrition science. Before taking a deep dive into researching nutrition science for nearly a decade, Teicholz was a reporter for National Public Radio and also contributed to many publications, including the Wall Street Journal, New York Times, Washington Post, The New Yorker, and The Economist. She attended Yale and Stanford where she studied biology and majored in American Studies. She has a master’s degree from Oxford University and served as associate director of the Center for Globalization and Sustainable Development at Columbia University. She lives in New York city.

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Book SynopsisEating well at home doesn’t have to mean hours in the kitchen. Put together a selection of these stylish dishes full of flavour and relax. This is food you can whip up at the end of a working day or during a busy weekend. Kathy Kordalis offers inspired ideas for creating dishes to share at home, whether you are serving brunch, lunch, dinner, nibbles with drinks or a family feast. Within each sharing menu there are lists of things to buy in, dishes that require simple preparation, plus recipes to cook from scratch. In Autumn, reflect the bounty of the harvest with dishes that include seasonal treats like squash, chard, beets and purple artichokes. Winter is a time for comfort food at its finest. It's dark, it's cold, it's probably raining. The only antidote is a cosy home and a dining table groaning with delicious things to eat. Serve comforting spiced tomato soup with cheese scones, a good old-fashioned beef stroganoff and chilli chocolate mousse. Come Spring it’s time to lighten up. Young vegetables with tangy dips, small bowls of pea and mint risotto, artichokes with the perfect vinaigrette and herb-garnished gin and tonics. Let it shine in Summer. Head outdoors and have fun with the barbecue, cooking seafood and setting up dazzling dessert stations for al fresco fun. Finally, embrace the art of feasting, whether cooking a special dinner for Valentine’s Day or celebrating a big event. Serve a stunning centrepiece rib of beef or a classic whole salmon served with sumptuous sides. Ultimately, it’s all about spending quality time at home and enjoying yourself.

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Book SynopsisBring the joy of Caribbean cooking to your kitchen and discover 80 varied and exciting recipes, from street food grills to one-pot stews, salads and rum-based cocktails. Caribbean cuisine offers a world of flavour from Jamaica to Trinidad and Tobago and everything in between, all the islands have their own unique dishes and cooking styles. In this sunshine filled book you’ll find recipes for mouth-watering hot sauces, spice rubs, fragrant marinades and cool chutneys as well as vibrant salads, BBQ wood grills and slowly simmered braises. Food is often eaten on the go from beach shacks or street vendors, who cook up fresh bites every day. Satisfying curries are always on the menu and are traditionally served with rice or Indian-style roti breads for wiping your plate clean, and vegetable sides. Meat is a big feature, often marinated, and fresh fish is readily available, particularly on the smaller islands, but there are plenty of vegetarian and vegan dishes to enjoy too. And let’s not forget the rum-based cocktails! Celebrate the fresh and vibrant colours and tastes of the Caribbean in your own kitchen with delicious and easy recipes, filled with lip-smacking flavour and guaranteed to transport you to paradise.

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Book Synopsis A gorgeous homage to coastal food and living filled with delicious recipes and dreamy photography of beaches, boats, and the sea.For ocean lovers and seafarers, this photo-rich cookbook features 65 vegetable-forward and pescatarian recipes to satisfy hungry sailors and surfers or to savor after a day of beachy languor. From the Captain''s Breakfast Sandwich to Vegetable Ceviche with Coco Leche de Tigre, Lemon and Herb Pasta with Shrimp, and Orange Cardamom Almond Cake, these recipes are easy enough to make in a galley kitchen on a sailboat or in a beach bungalow with limited equipment, and they all encourage seasonal, sustainable cooking. Eco-friendly travel and boating tips, plus vivid stories from the author''s far-flung nautical adventures, make this more than just a cookbook. Rife with stunning photography of coastlines, boat life, and briny-fresh dishes, The Sea Lover''s Cookbook is a treasure trove of tempting recipes, a love letter to the oc

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Book SynopsisUNOFFICIAL AND UNAUTHORIZED Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller and a martini the way they did fifty years ago at one of Roger Sterling's favorite haunts, The Grand Central Oyster Bar? Ever wonder how Joan Harris manages to prepare a perfect crown roast in her tiny apartment kitchen? Or about the connection between Jackie Kennedy's 1962 White House tour and Betty Draper's Valentine's Day room service order? The Unofficial Mad Men Cookbook serves up more than 70 recipes to satisfy a Mad Men appetite! From the tables of Manhattan's most legendary restaurants and bars to the Drapers' Around the World dinner, this book is your entree to the culinary world of Man Men-era New York. Packed with period detail, The Unofficial Mad Men Cookbook provides invaluable historical and cultural context for the food and drink featured in the show, tips on throwing a successful '60s cocktail party, and even a guide to favored Mad Men hangouts. Every recipe inside is authentic to the time. Whether you're planning a Mad Men-themed dinner party, need to mix up some authentic Mad Men cocktails, or just can't get enough of the show itself, this is your essential resource, a guide to all foods and drinks Mad Men. So hang up your coat, pour yourself a cocktail, and get ready to dine like Draper and drink like Sterling with The Unofficial Mad Men Cookbook. Includes a color photo insert of 16 dishes, plus additional black and white photos and other images of bars, restaurants, and food advertisements from the 1960s. RECIPES INCLUDE: * Playboy Whiskey Sour * Sardi's Steak Tartar * Connie's Waldorf Salad * Sal's Spaghetti and Meatballs * Pat Nixon's Date Nut Bread * Lindy's Cherry CheesecakeTrade Review"Border[ing] on culinary anthropology ... the cookbook offers an exhaustive history of New York dining in the 1960s, right down to the actual recipes used in Draper haunts like Sardi's and The Grand Central Oyster Bar." --Associated Press "Part cookbook, part annotated episode guide, this entertaining read has everything the die-hard Mad Men fan needs to host a fantastic cocktail party." --Library Journal "As fun as the book is, Gelman and Zheutlin offer solid, well-researched recipes that can be confidently served to guests." --Publishers Weekly "A culinary love letter to the award-winning drama." --The Boston Herald "Mad Men isn't all about booze-swilling: There are also meals--plenty of meals. This stylish cookbook offers recipes for food that appears on the show, whether it's Betty's Turkey Tetrazzini or Sal's Spaghetti and Meatballs." --AM New York "Surprisingly informative ... It becomes clear that all the meals and snacks prepared, consumed, offered, and rejected on the series tell a story... Use the book as a primer for seasons 1 through 4 while you wait impatiently, bowl of homemade Chex Mix close at hand, for season 5 to air at long last." --Bookforum "[I]t is obvious that I would greet the [Unofficial] Mad Men Cookbook with extravagant enthusiasm. And I couldn't resist [the] recipe for cream cheese and nut balls--the perfect appetiser for your suitably retro cocktail hour." --Nigella Lawson "Beautifully put together ... it has a retro feel with a touch of timelessness ... a must-have for any Mad Men fan." --Columbus Ledger-Enquirer "A treat! It's like going back to our parents' time and childhood with a very different eye in terms of where we are in the culinary world today. A fascinating culinary time warp." --Evan Kleiman, Good Food, KCRW (NPR) Los Angeles "offbeat salute to the AMC series" --The Baltimore Sun "Why give a ho-hum, everyday cookbook when you could give one that's Don Draper-approved instead? This book serves up more than 70 recipes from the show ... as well as oodles of historical detail ... The Unofficial Mad Men Cookbook is sure to appeal to foodies, history buffs, and Mad Men fans alike!" --BettyConfidential.com "Season 5 of Mad Men won't premiere until March, but that doesn't mean you can't get a jump-start on the festivities by throwing your very own soiree ... But stiff drinks aside, how do you ensure your retro menu is period-appropriate? For that, turn to The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men." --New York Post "While we desperately wait for the new season to arrive and console ourselves by watching AMC reruns and past episodes on Netflix, the book provides a new way of reliving the glory of the past, while building anticipation for the future." --TheDailyMeal.com "The Unofficial Mad Men Cookbook is so pure: '60s classics like mushroom canapes on melba toast, turkey tetrazzini, chicken kiev. We love it!" --The Art of Eating Magazine "Mad Men's seemingly authentic representation of 1960s America stems from its attention to historical detail--in terms of wardrobe, set dressing and cultural references--without ever crossing into kitsch. The food on the show is no exception ... Happily, every canape, chile relleno and deviled egg has been collected into the The Unofficial Mad Men Cookbook--a collection of recipes and historical context for nearly every bite or sip consumed on the show." --LA Weekly "A more classic selection of original New York recipes has perhaps never been assembled ... an entertaining collection, well-researched and ready for your weekend soirees and viewing parties." --The Bowery Boys "The Unofficial Mad Men Cookbook is a flashback to the days of My Three Sons, Leave it to Beaver, and the Donna Reed Show all wrapped up in a neat bundle with a fun romp through the food of that era. If you wish you had grown up in the 1960s, relish the idea of having a cocktail hour every night or wish it was still appropriate to wear a silk chiffon dress and pearls to go to the grocery store, you will love this book." --The Heritage Cook "If you can't wait for Mad Men and Jon Hamm's face to get back on the air ... whet your appetite with The Unofficial Mad Men Cookbook ... It takes home cooks back to the culinary world of 1960s America." --The Miami Herald "For the budding chef or burgeoning mixologist the recipes in The Unofficial Mad Men Cookbook are a chance to really test your throwback brawn in the kitchen with style, flair, and a touch of mid-century glamor. While for the seasoned foodie it is a walk through the history of the American table. And it is the definitive guide to all the best cocktails and snacks for your Mad Men premiere party--the party for which I am anxiously awaiting my email invitation." --Girl's Guide to the Galaxy "[The Unofficial Mad Men Cookbook] is like a nifty culinary time capsule ... it's the next best thing to being there." --AlDenteBlog.com "Authors Judy Gelman and Peter Zheutlin have paid as much attention to period detail as the show's creators by tracking down versions of recipes that would have been served during the Mad Men era." --San Antonio Express-News "In a volume that's equal parts cookbook and historical snapshot of 1960s New York, Mad Men fanatics Judy Gelman and Peter Zheutlin help readers savor nearly every sip and morsel swallowed by Don Draper and crew during the show's first four seasons." --Boston Globe Magazine "The ... authors and their team got it right. Thanks to loads of research, testing and attention to detail, The Unofficial Mad Men Cookbook ... will pull you straight into the scenes of the AMC Emmy Award-winning show's dining and drinking delights!" --SheKnows.com "Get the matches, light the stove, chill your glasses. Your menu's right here." --Jezebel.com "The ... authors have immersed themselves in Matthew Weiner's 1960s, keenly examining the series in search of the recipes shared in their book. And the recipes are spot on, from cocktails to canapes, every one introduced with a synopsis of the episode it was plucked from." --SeriousEats.com "Like a meal in a fine restaurant, The Unofficial Mad Men Cookbook is elegant in its presentation...extra attention to detail is what elevates this book over other cookbooks ... Even if you never cook a thing, it's still a good read." --UltraSwank.net "[A]s much a history lesson as a recipe collection." --The Tampa Tribune "[C]hock-full of recipes and back stories of the show's drinks, deserts and entrees." --Advertising AgeTable of ContentsIntroduction Cocktails Don's Old Fashioned and Roger's Martini Trader Vic's Mai Tai The Pierre Hotel's Irish Coffee P.J. Clarke's Sidecar and Vesper Classic Algonquin Cocktail Peggy's Brandy Alexander Sterling Cooper Jade and Bacardi Stinger Bridge Night Tom Collins The '21' Bloody Mary Stork Club Cocktail The Beverly Hills Hotel Royal Hawaiian Vodka Gimlet Peggy and Paul's Bacardi Rum Frappe Jane Sterling's Mint Julep The Dublin House Rusty Nail Canadian Clubhouse Punch and Lucky Strike Holiday Eggnog Joan's Blue Hawaii The Oak Bar Manhattan Playboy Whiskey Sour Appetizers Betty's Stuffed Celery Classic Shrimp Cocktail Sterling Cooper Blini and Caviar Pete's California Dip Oysters Rockefeller Jerry's Deviled Eggs Sardi's Steak Tartar Betty's Around the World Dinner: Gazpacho and Rumaki Palm Springs Chile Rellenos Rockefeller Fundraiser Hors d'Oeuvre Egg Rolls Sterling Cooper Style Forum of the Twelve Caesars' Golden Eggs of Crassus and Marinated Olives Barbetta's Roasted Fresh Peppers alla Bagna Cauda Salads Jackie Kennedy's Avocado and Crabmeat Mimosa Sardi's Hearts of Palm Salad The Palm's Wedge Salad Carla's Potato Salad Keens's Caesar Salad Connie's Waldorf Salad Main Courses Sole Amandine Waldorf Style with Julia Child's Potatoes Au Gratin Trudy's Rib Eye in the Pan Beef Wellington Betty's Turkey Tetrazzini Lutece Gambas au Beurre d'Escargot (Freshwater Prawns in Snail Butter) Sal's Spaghetti and Meatballs with Marinara Trudy's Flying Roast Chicken with Stuffing Joan's Stuffed Crown Roast of Pork Don's Corned Beef Hash Betty's Swedish Meatballs Miss Farrell's Fettuccine Alfredo Chicken Kiev Pineapple-Glazed Ham Desserts and Sweets Pat Nixon's Date Nut Bread Sally's Cocoa Fudge Cake Kitty's Pineapple Upside Down Cake Katherine Olson's Coffee Cake Henry and Betty's Apricot Apple Pie Faye Miller's Chocolate Chip Cookies Popcorn Balls Barbetta's Pears Baked in Red Wine alla Piemontese Lindy's Cherry Cheesecake Sally's French Toast (with Rum) When in New York...A Handy List of Mad Men Haunts

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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 Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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