General cookery and recipes Books

Book SynopsisDiscover the cuisine of a secret part of southernmost Tuscany, known as La Costa D’Argento — the silver coast, in the second edition of Acquacotta. In this cookbook, Tuscan-based, Australian-born writer and photographer Emiko Davies has compiled and adapted her Italian family’s best-loved recipes from Capalbio, Monte Argentario, Giglio Island and inland to the hot springs of Saturnia and the ancient Pitigliano. It is a celebration of the region that's named for the shimmery salt-and-pepper sand along this part of the Tyrrhenian Sea, its rolling hills, long beaches, overgrown fig trees, rambling vineyards – and rich culinary history. The latest iteration of Acquacotta features a beautiful new cover and a vegetarian and gluten-free index that highlights a different side to Italian cuisine. In words and pictures, Emiko guides readers through the use of local ingredients, as well as sharing the history of rustic, storied dishes including scampi and potato soup, hand-rolled strozzapreti noodles, spinach and ricotta tortelli, chestnut gnocchi and the classic fig and chocolate bread, pagnotella. Plus, of course, the book’s namesake acquacotta, a quintessential Maremman peasant dish that captures the spirit of this special place. Trade Review‘Acquacotta is a serious and authoritative homage to the foodways of this little-known but lovely corner of Tuscany, its history, its influences, its landscape and its wonderful produce. Every dish in this book respects local knowledge and tradition and thanks to the author’s brilliant photography, its essential nature is revealed for all to see and understand. I love it.’ – Stephanie Alexander

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Book SynopsisThe next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes.Trade Review'A gem for the inexperienced and experienced...this is a most useful book to add to any cookery shelf.' (Yorkshire Gazette & Herald, 30th May 2012)Table of ContentsWhy Cook? ix Getting Started 1 Breakfast 41 Appetizers and Snacks 69 Salads 107 Soups and Stews 135 Pasta and Grains 171 Vegetables and Beans 215 Meat 263 Poultry 305 Seafood 345 Breads 381 Desserts 419 Making Menus 458 List of Lessons 460 Index 464 Converting Measurements 486

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Book SynopsisCreative meals for wherever life takes you!Chef Adam Glick has traveled the world cooking in tiny galley kitchens, in campers, and over campfires. Along the way, he's developed skills for making the most of limited kitchen space and using resources from the environment to create innovative, delicious recipes even on the road. Learn his techniques for outdoor and small-space cooking and make restaurant-worthy meals on your next outdoor adventure, including everything from:Preparing for your next road trip by planning for meals ahead of timeCooking a delicious meal over a fire at your campsite or in your backyard Outfitting the kitchen in your tiny home or recreational vehicle for success Learning the art of presentation and infusing rich flavors into every dish With more than 75 recipes that cover breakfast, lunch, dinner, desserts, and more, Adam will help you bridge the gap between cooking in a modern kitchen and cooking in less-conventional spaces. Accompanied by stunning images of epic landscapes and fascinating stories from Adam's travels around the globe, Live Free, Eat Well shares the skills and recipes you need to cook outside or on-the-go, wherever you want to be.

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Book SynopsisThere is a new cookbook in town. Not just another. This one has the longest recipe to make. Not challenging enough? Edible art and music is possible. Your dinner will become an unforgettable experience for your guests even before you start eating. Your meals won’t be a still life painting on a table anymore or a cooking tv show to impress your friends. And its not just the simple how to bake a carrot cake, it’s a totally new and different one. Groundbreaking in its content. The Creative Chef takes us in his world of creativity and cooking and helps us to make our lives more beautiful when cooking for others. Do you know how to make music out of chocolate? Which scents go well with Russian Vodka and which stories go well with mushrooms? The innovation in your capacities as a chef doesn’t come only with new ingredients and presentation but mostly through these stories that will change not only the way you cook but also how to be inspired by the interconnection of food with everything around you. It´s not so much about cooking and recipes, but more about creating an amazing eating experience. It's full of tips, ideas, and instructions for activities and presentation on and around the dinner table and magic to turn your dinner party into an amazing food experience. You have to have this unique and groundbreaking cookbook, you dig? Don’t stop playing with your food!

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Book SynopsisSuccessor to the massively popular The Just Bento Cookbook - Everyday Lunches To Go, the emphasis in Makiko Itoh's new book is on healthier options and speedier prep. It will appeal to newcomers seeking practical guidance; busy adults and college students who want quick, easy, healthy, and convenient lunch alternatives; parents who want to make nutritious and appealing school lunches for their kids.Trade ReviewPraise for The Just Bento Cookbook: “Itoh guides readers to build a beautiful bento lunch that is also nutritious and filling for both adults and children. Recommended for fans of bento lunches and anyone trying to get out of a lunch rut!” –Library Journal“Equal parts recipe book and bento how-to, The Just Bento Cookbook is an elegant guide to making lunch more fun. Filled with lovely boxed lunch ideas that can be made for one or more, depending on how many lunches you plan on packing.” –Serious Eats “The Just Bento Cookbook is packed with recipes for savory dishes that will make a tasty dinner or lunch. Most of the recipes include several variations using different proteins and make-ahead tips.” –Seattle WeeklyTable of ContentsTABLE OF CONTENTS Introduction Basic Bento Rules Build Up Your Stash Bento SafetyMAKE-AHEAD BENTOS1. Meatballs and mini-burgers • Teriyaki Meatballs • Tomato Ketchup Meatballs • Italian Meatballs • Sweet and Sour Meatballs • Japanese Chicken Meatballs • Pan-fried Meatballs and Mini-burgers • Mediterranean-style Spiced Mini-burgers2. Chicken • Steamed Chicken with Sesame Sauce • Easy Chicken "Ham" • Chicken and Beansprouts with Umeboshi Sauce • Crispy Fried Chicken with Chili • Maple Chicken Teriyaki • Grilled Garlic Chicken3. Soboro • Japanese Dry Curry • Classic Japanese Soboro • Meat Soboro with Miso and Eggplant • Dandan-style Spicy Meat Sauce • Bento-friendly Spicy Meat and Tofu • Mini Shepherd's Pie • Tuna Soboro4. Pork • Pork and Vegetable Rolls • Sweet and Sour Crispy Sesame Pork • Baked Mini-tonkatsu • Stir-fried Miso Pork with Eggplant and Peppers • Ginger Pork with Peppers • Sweet and Spicy Bacon-wrapped Broccoli • Bacon-wrapped Tofu5. Beef • Bibimbap • Sesame-miso Beef • Stir-fried Steak with Rosemary and Orange • Roast Beef for Bentos • Cold Roast Beef with Wasabi Ginger Sauce • Roast Beef Salad with Southeast Asian Flavors6. Egg • Chicken Omu-rice • Marinated Hard-boiled Eggs • Egg Salad with Miso • Japanese Rolled Omelette • Egg Crepes • Egg Parcels • Mini Quiche7. Fish • Lemon Butter Tilapia • Spicy Pan-fried Fish Nuggets • Salted Salmon • Salmon Soboro • Tuna and Ginger Nuggets • Salty-sweet Simmered Sardines8. Tofu and Vegan • Tofu Donburi Bento • Baked Tofu • Ginger Tofu Teriyaki • Tofu Soboro • Fried Tofu Roll-ups • Bean and Pea Curry • Green Lentils and Brown Rice9. Rice Sandwich • Ham and Egg Rice Sandwich • Egg-wrapped Rice Sandwich with Bacon Rice Filling • Rice Burger with Swiss Chard and Cheese • Tuna Salad with Dried Shiso Leaves • Brown Rice Sandwich with Japanese Omelette and Edamame Filling10. Low Carb, featuring Shirataki Noodles and Konnyaku • Stir-fried Shirataki Noodles • Rice and Shirataki Pilaf with Shrimp • Shirataki Chicken "Ramen" in a Lunch Jar • Shirataki with Sesame • Chicken and konnyaku "noodle" peperoncino • Spicy Simmered KonnyakuEXPRESS BENTOS 1: "Instant" Soup in a Thermal Lunch Jar 2: Mediterranean Pasta Bento 3: Yakisoba Bento 4: One-pan Bento 5: Deconstructed Taco Salad Bento 6: Wrap Bento 7: Appetizer Bento 8: Stir-fry Bento 9: Salad Bento 10: Tasty sandwich ideasMORE RECIPES How to Cook Rice and Other Grains Side Dishes: Vegetables • Roast Asparagus with Balsamic Vinegar • Asparagus with Sesame Seeds • Asparagus Mimosa Salad • Spicy Broccoli • Broccoli Florets with Bacon and Garlic • Broccoli-stalk Kinpira • Salted Cabbage • Carrots Cooked in Soup • Carrot Shirishiri • Max's Lemon Carrot Salad • Miso-peanut Green Beans • Sautéed Mushrooms • Sake-steamed Mushrooms • Tricolor Peppers with Anchovies • Braised Pepper and Eggplant • Caponata • Potato and Corn Salad • Cheesy Potatoes • Spinach with Sweetcorn • Spinach Namul • Spinach with Bonito Flakes • Marinated Vegetables Side Dishes: Japanese Vegetables • Burdock Root Kinpira • Burdock Root Tataki • Simmered Kiriboshi Daikon • Kiriboshi Daikon Salad • Buttery Kabocha Squash • Lotus Root Salad • Spicy Stir-fried Lotus Root • Lotus-root and Tofu Burgers with Sweet and Sour Sauce • Simmered Soy Beans with Konnyaku • Crunchy Stir-fried Soy Beans • Edamame Cheese • Hijiki Seaweed with Carrots and Shiitake • Hijiki Seaweed with Garlic • Simmered Konbu Seaweed • Nori Seaweed Bento • Wakame Seaweed and Cucumber in Vinegar Sauce • Wakame Seaweed and Beansprout Stir Fry Little Bento Side Dishes • Miso Soup Balls • Tomato Soup Balls • Decorative Sausages • Other "Gap Fillers" Dashi Stock Recipes • Katsuobushi and Konbu Seaweed Dashi Stock • Rice Sprinkles • Konbu Seaweed Dashi Stock • Shiitake Dashi Stock • Chicken Stock Tools and equipment Types of Bento Boxes Bento Box Accessories Glossary Index Resources

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Book SynopsisForget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans. This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest. Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.

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Book SynopsisIt is hoped that readers of this text will savour mushrooms like never before after experiencing their intuitive-raising effects, and treat celery with new meaning as it boosts sexual desire and psychic awareness. The book examines food in terms of its "magical energy".

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Book SynopsisIn somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle;  Daniel Humm, Eleven Madison Park, and NoMad, NYC;  Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans;  Dominque Crenn, Atelier Crenn, San Francisco;  Daniel Patterson, Coi and Loco'l, San Fr

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Book SynopsisAndrew McConnell’s Supernormal is one of Australia’s most loved restaurants inspired by the cooking of Hong Kong, Seoul, Tokyo and Shanghai, opening on Melbourne’s Flinders Lane in 2014 to great acclaim, followed by this cutting-edge cookbook first published in 2015. This refreshed 2023 edition features a striking new cover and includes the recipe for his iconic lobster roll and 88 more diverse dishes across eight chapters. Beautifully photographed by Earl Carter, it celebrates the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles and the addictive qualities of pipis and XO. It’s about midnight snacks and lunchtime feasting. It’s about bringing flavours from Asia, Europe and Australia together in surprising and traditional ways. And of course, it’s about sharing great food and eating well. Trade Review"From smoked eggplant with furikake to whole roasted lamb shoulder with mint paste and Sichuan sauce; it's a Merry Christmas indeed." Australian Gourmet Traveller "As with anything carrying the name of Melbourne’s most prolific restaurateur, this softcover volume is impeccably stylish." Canberra Times "If you feel like you could do with a stretch, Supernormal could be the book for you." Geelong Advertiser "One for the fans, of which there are — justifiably —many." Weekend Australian

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Book SynopsisWidely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of 'cookbook' that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity. 

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Book Synopsis80 sweet and savory recipes for any Halloween lover to bake if you dare! Whether you're looking for cute and classic or ghoulish and gory, this book spans the spooky spectrum and has you covered for the entire season. From the very first crisp day of fall, our attention eagerly turns to one of the most beloved times of the year—sweater weather, leaf peeping, and yes, pumpkin spice! But autumn baking takes the cake. Here esteemed author Cayla, known for turning everyday recipes into colorful, eye-catching treats, features tons of different techniques, allowing both beginners and baking experts to hone their skills this holiday season. Invite some friends over to enjoy some Caramel Apple Cake Pops, decorate a Candy Corn Cake, snack on some Pumpkin Pull-Apart Bread, and whip up a batch of Glow-in-the-Dark Witch's Brew! Complete with all the classic flavors of fall, recipes include: Chocolate pumpkin cupcakes Poison apple cake Marshmallow cobweb cake Voodoo doll brownies Jack-o-lantern stuffed peppers Butcher's knife mug topper cookie Skull calzones Bleeding heart panna cotta Cauldron hot chocolate Glowing ghost cake So many more! Trade ReviewPraise for Cayla Gallagher’s work "Author of Unicorn Food and Mermaid Food, Cayla Gallagher, is back in the kitchen with the third book in her Whimsical Treats cookbook series, Reindeer Food: 85 Festive Sweets and Treats to Make a Magical Christmas. This winter, follow her journey to new realms of sweetened confectionery goodness . . . If there’s one sure thing about cooking with Gallagher, it’s this: Your holiday table will look (and taste) better than ever before! . . . Gallagher’s fun recipes provide the perfect foundation for a cozy, vibrant Christmas at home. Find your new family favorite dessert, and savor every minute spent baking warmth into the frostiest season of the year." —Flea Market Décor “Innovative and adorable culinary creations." —Forbes "[Gallagher's] no-bake cheesecake is colorful and fun. The hardest part is just waiting for it to set! . . . It uses only a handful of ingredients and has plenty of steps, like crushing cookies and mixing cream cheese, that are ideal for getting young children involved." —TODAY.com "With a sweet tooth as big as my entire mouth, I am a huge fan of goodies! And there is no one who has a better handle on making sweets look as fun as they taste than Cayla Gallagher. Get ready to dive deep into a treasure trove of delectable tasty treats that might have you eating the pages of this book!" —Joel Comm, New York Times bestselling author "Cayla creates the most magical treats in this truly enchanting, colorful, and festive book. You can't help but smile as you turn each page, to discover new and exciting recipes, perfect for any special occasion!" —YouTuber Lindsay Ann Bakes, Food Network’s Cupcake Wars winner “Cayla of Pankobunny creates delicious homemade fried doughnuts and fills them with every color of the rainbow . . . Not only are these doughnuts incredibly pretty, they are incredibly delicious too!” —Pantreze “Whether you have early morning classes or late night study sessions, [her] chocolate chip scones are the perfect treat . . .” —Pottery Barn Teen "Filled with pastel and unicorn prettiness! There’s a wide variety of sweets treats and recipes that are great for the novice or advanced baker.” —YouTuber and blogger Christina, of Christina's Cupcakes "I've always swooned over Cayla's beautifully shot videos on YouTube and Instagram and I'm thrilled that her easy-to-follow recipes have been compiled in this fabulous book. I'm sure my daughter will have a blast making these sweet unicorn treats when she's old enough, but until then, I'm making them for myself!" —Amber Spiegel of SweetAmbs and SweetAmbsCookies “I might be a magician but nothing close to Cayla Gallagher's magical recipes in the kitchen. From rainbow cinnamon rolls to watermelon fugde. How does that even work?” —Julius Dein

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Book SynopsisNik Sharma, blogger at A Brown Table, Serious Eats columnist, and author of the bestselling cookbooks The Flavor Equation and Season, brings us his most cookable collection of recipes yet in Veg-Table. Vegetable-focused recipes are organized into chapter by plant family, with storage, buying, and cooking methods for all. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics and resulting in a recipe collection of flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Veg-Table includes Sharma's first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn't mean strictly vegetarian; bring plants and meat together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Nik's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, highly cookable recipes.

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Book SynopsisGood food makes everyone feel warm and cared for—the essence of hygge. In Tasting Hygge Leela Cyd shares the recipes that make her most happy. She organises the book into five sensory experiences (Calm, Bright, Warm, Spiced and Smooth). These are dishes to delight and love, each one accompanied by a gorgeous photograph.Trade Review"Each of the 50 recipes has been carefully thought through and will provide a warm and cared-for feeling for the person lucky enough to sample the result." -- Choice Magazine

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Book SynopsisIna Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition.The Barefoot Contessa Cookbook is the book that kicked off America’s obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. The Barefoot Contessa Cookbook was born.Packed with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina’s Perfect Roast Chicken, a creamy French Potato Salad, and irresistibly fluffy Coconut Cupcakes. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.Featuring a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they’ve been collecting her cookbooks and watching her shows for decades or they’re discovering The Barefoot Contessa Cookbook for the first time.

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Book SynopsisHow to select, care and get the most our of the most versatile pot in the kitchen? It features delicious recipes for one-pot meals, from stews to desserts. From the authors of the Cast Iron Skillet Cookbook, The Dutch oven is the most versatile pot in the kitchen. Savoury to sweet, soups to stews to the perfect pot roast, the Dutch oven is the original slow cooker, braising meats to flavoursome tenderness. Here, from the author of the Cast Iron Skillet Cookbook, is a delicious collection of recipes - current, sophisticated, easy to prepare - that take full advantage of this capable pot. These tantalising dishes are sure to become core additions to your kitchen repertoire.Trade Review"These authors have an instinctive sense of all-American cooking."—Corby Kummer, The New York Times Book Review"Sharon Kramis has the very rare gift of making any dish she cooks sparkle. And her daughter inherited her mother's great culinary talents. Follow their receipes and be prepared for aplause when you serve them."—Marion Cunningham, author of Lost Recipes"In this companion to their successful Cast Iron Skillet Cookbook, James Beard protégé Sharon Kramis and longtime chef Julie Kramis Hearne show off the many virtues of the Dutch oven. With full-color photographs throughout, The Dutch Oven Cookbook offers more than 70 easy-to-prepare recipes for all occasions as well as useful tips for selecting and caring for this beloved kitchen standby."—Lone Star Library"In this follow-up to their successful “Cast Iron Skillet Cookbook,” Sharon Kramis and Julie Kramis Hearne show off the many virtues of that kitchen standby, the Dutch oven. Whether the model in hand is a well-used and blackened garage-sale find, or the latest celery-green item from Le Creuset, this thing really cooks. This is the pot for slow cooking, simmering pot roasts and chicken stews. It works on the stovetop and in the oven."—Delaware Online“Delectable one-pot meals.” —Addicted to Saving

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Book SynopsisWhether they are riding the range under a blazing Texas sun or a cool Montana moon, or working on a hollywood sound stage, cowboys and cowgirls can work up a hearty appetite. Real cowboys can ride, shoot, rope…and cook!The All-American Cowboy Cookbook is filled to the brim with favorite recipes from the country's most famous western stars from the Silver Screen and television to rodeo heroes and cooks on real working ranches. The collection also features recipes from some of the best cowboy balladeers ever to lasso a microphone.In The All-American Cowboy Cookbook, you’ll find delicious recipes including: John Wayne’s Famous Grits James Arness’ Gunsmokin’ Chili Clint Eastwood’s Western Spaghetti Roy Rogers’ Chicken and Dumplings James Garner’s Chilies Rellenos Walter Brennan’s Clam Chowder Gene Autry’s Peanut Butter Pie Inside, you will find a variety of cowboy traditional dishes as well as cherished family recipes from Annie Oakley star Gail Davis and a breakfast delight from Gregory Peck.Singers George Strait, Johnny Cash, Waylon Jennings, and Michael Martin Murphey are among those who have shared their mouth-watering recipes. Your taste buds will giddy up for recipes from Brooks & Dunn, Patsy Montana, Randolph Scott, the Sons of the Pioneers and a corral full of more than 150 other cowboy stars.Loaded with nearly 200 classic photographs and saddlebags full of Old West memories and fun trivia teasers, The All-American Cowboy Cookbook is sure to cause a stampede to the dinner table when you holler, "Come and git it!"

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Book SynopsisClassic French preserving techniques updated for a modern audience.Trade Review"Ginette Mathiot holds the honoured place in the heart of French home cooks that Mrs. Beeton occupies in Britain, or Julia Child in the US."—The Daily Mail on Ginette Mathiot "The supreme authority on French home cooking. "—The Examiner on Ginette Mathiot "Ms. Mathiot studied and taught at the Sorbonne when 'home economics' still had the status of an academic discipline and her book has sold more than 6 million copies." —The New York Times on Ginette Mathiot "This cookbook is not so much a lesson in classic French cuisine as it is in smart, sensible cooking. It's no surprise to learn that Ginette Mathiot was the Home Ec teacher of Home Ec teachers and oversaw the curriculum at La Sorbonne. "—The Atlantic on Ginette Mathiot "Ginette Mathiot (1907–1998) taught three generations of French families how to cook. The author of over 30 cookbooks, running the gamut of French cuisine, this legendary food writer has brought together a definitive collection of classic French recipes."—Australian Woman on Ginette Mathiot "Comparing Mathoit's recipe for ratatouille with that of Child seems to support the point; though the recipes feature nearly identical ingredient lists, Mathoit presents hers in 50 words, while Child uses 320 words for hers."—NPR on Ginette Mathiot "Mathiot is France's Claudia Roden - a wise voice to heed in the kitchen."—The Guardian "An exquisite book." —SuperChef.com "Even the quickest glance through the book reminds me how much of the book's knowledge is still relevant today."—Food in Jars "Classic French techniques for a contemporary audience."—Town and Country "[A] comprehensive classic."—Library Journal

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Book SynopsisCas Clarke originally combined her two most successful books to create THE ESSENTIAL STUDENT COOKBOOK. This fully updated version of the bestselling compendium puts everything into one modern and redesigned volume for the aspiring student cook. Based on Cas''s own experience, it gives basic guidance on essential equipment, what to take for the store cupboard and how to cope with the vagaries of cooking in hall. The recipes are completely straightforward and assume no prior knowledge. They take into account the student''s limited means and time but also cater for the odd occasion when they might want to splash out or entertain friends.

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Book SynopsisIn this provocative and entertaining book, Robert Shemin, a multimillionaire and successful entrepreneur and motivational speaker, has a secret for you: rich people are not that smart. In fact, they''re Idiots, and if you want the wealth and fulfilment you''ve always desired, you need to be an Idiot, too. In HOW COME THAT IDIOT''S RICH AND I''M NOT?, Shemin shows how the average ''smart'' person''s tendency to over-think can be financially crippling, and reveals simple principles for getting and keeping spectacular wealth. Follow the ''Path of the Idiot'' with Shemin and realize the mistakes that smart people invariably make: they take small steps, effectively paralysed by fear of failure, instead of acting decisively; their vanity prevents them from admitting ignorance, instead of finding the right person to help them achieve their dreams. By following Shemin''s step-by-step programme, you''ll be setting big goals, leaving your comfort zone, embracing the knowledge learned from failurTrade ReviewIf you've spent your life doing 'all the right thing s' but still feel like you're running in place financially, do yourself a favour and buy this book. * T. HARV EKER, author of SECRETS OF THE MILLIONAIRE MIND *This book shows the average person not only how to get rich, but create, connect and contribute greatly. Open the door to a better future now by absorbing what Shemin has to say. * MARK VICTOR HANSEN, co-creator of the CHICKEN SOUP FOR THE SOUL series *

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Book SynopsisOLIVE, one of the UK''s top food magazines, pick 100 of their very best chicken recipes.Cook, eat, explore the best recipes from OLIVE magazine.OLIVE magazine is known for its delicious recipes loved by foodies and fans of easy-to-follow recipes alike. Now OLIVE is here with a series of stylish, collectable cookbooks for every the every day kitchen, and with a photo for every recipe, you will know exactly what you are aiming for. From lazy Sunday roasts and super-fast, mid-week suppers to meals with friends and recipes from afar, OLIVE present 100 of their very best chicken recipes.

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Book SynopsisOne of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Ag

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Book SynopsisThe Original Road Kill Cookbook is an outrageous, devastating response to the call of the open road. It is the ingenious solution sought by the free-spirited American who wants to participate in Mother Nature’s bounty.  It doesn’t matter if you drive an off-road 4 x 4 or a delicate, aging Plymouth—Road Kill will help you by telling you where to find this highway supermarket, what to do while there, and how to fix your yellowline yummies.  “Viewed objectively, Peterson’s book is hilarious.”—John Own, Seattle Post Intelligencer “I’ve known Buck since he was just able to run over animals. Trust him . . .”—P. Richter, Professional Guide “With this book, no gaps in game cookery remain unfilled.”—Sports Afield “I look at deer crossings in a whole new (head) light.”—D, Penfo

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Book Synopsis

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Book SynopsisAn all-new collection of more than 125 delectable recipes that reflect the way we really eat: sometimes healthy, sometimes indulgent—delicious, either way Food Swings offers a range of simple and satisfying recipes that speak to both sides of your food brain. Here you’ll find the perfect go-to dish for when you want to eat light or for when you are in the mood for something more indulgent. The first half of the book, “Virtue,” provides recipes for your controlled side, while the other half, “Vice,” is for when you need to feel the wind in your hair. All of it is meant to be enjoyed equally in this fun something-for-everyone collection. So whether you’re a home cook looking for new inspiration, a big eater who is ready to party, or a human who might be occupied with watching your waist, you will find what you are looking for in Food Swings. Those who are eating gluten-free, dairy-free, meat

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