Sections include “eat your vegetables, ” “a hill of beans, ” “from the Root Cellar, ” “Righteous Rice and Great Grains, ” and “Pasta and Friends. The big book of sides shares • more than 100 information-packed entries on vegetables alone, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, Apple, with a complete list of special-occasion meals and suggested side dishes Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Cherry, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, and Feta Salad; and Butternut Squash and Potato Gratin.
The Big Book of Sides: More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More: A Cookbook #ad - Think about it: what’s a burger without fries, or barbecue without coleslaw, turkey without stuffing, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again.
Side dishes make the meal. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.
The Healthy Sides Cookbook: Easy Vegetables, Pastas, and Grains for Every MealLiberty Street #ad - Discover more than 300 inspired recipes that are big on flavor and short on effort. Perfect pairings for every meal!In The Healthy Sides Cookbook, side dishes finally get their due. Tested and perfected by the experts at cooking light, this handy cookbook covers weeknight classics such as Roasted Rosemary Fingerling Potatoes; holiday crowd-pleasers like Sage and Apple Stuffing; and new favorites including Zucchini Ribbons with Pecorino.
Chapters are organized by ingredient, grains, so you can easily look up new ways to use your favorite produce, and pastas. In addition to recipes, you'll also find:Simple ingredient swaps to satisfy a wide range of palates. Prep-ahead pointers for easy weeknight meals. A "perfect pairings" index to help select the best matches for your mains.
The Healthy Sides Cookbook: Easy Vegetables, Pastas, and Grains for Every Meal #ad - Complete nutrition informationfilled with bright color photos and genius cooking tips, The Healthy Sides Cookbook is a go-to guide for making every meal memorable.
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations: A Baking BookRodale Books #ad - And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Each of the 100 recipes, from katharine hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting. From the beloved author of the bestselling Cake Mix Doctor series and American Cake comes a delicious tour of America’s favorite treats, cookies, and candies.
In american cookie, the new york times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. Iacp award finalisteach of america’s little bites—cookies, wafers, brittles—tells a big story, candies, and each speaks volumes about what was going on in America when the recipes were created.
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations: A Baking Book #ad - Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies.
The Gramercy Tavern CookbookClarkson Potter #ad - One of the best new york restaurants, a culinary landmark that has been changing the face of American dining for decades, stories, now shares its beloved recipes, and pioneering philosophy. Opened in 1994, gramercy Tavern is more than just a restaurant. Its impeccable, welcoming and convivial atmosphere, fiercely seasonal cooking, and steadfast commitment to hospitality are unparalleled.
It has become a new york institution earning dozens of accolades, including six James Beard awards. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur danny meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market.
The Gramercy Tavern Cookbook #ad - Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes. With 200 sumptuous photographs and personal stories, the gramercy tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family.
The Best Pasta Sauces: Favorite Regional Italian Recipes: A CookbookBallantine Books #ad - The islands of sicily and sardinia take advantage of the bountiful seafood from the Mediterranean and game from the mountainous terrain: Pork Ragù with a Hint of Dark Chocolate and Cinnamon; Red Mullet Roe with Garlicky Bread Crumbs; Rich Lobster Sauce. In southern italy, simple, frugal ingredients meld into satisfying and delicious flavors: Sweet Pepper and Lamb Ragù with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula.
The first cookbook to explore the best, cooking teacher, most authentic Italian pasta sauce recipes from a regional perspective, by food writer, and Milan native Micol Negrin. The culinary odyssey begins in northern italy, where rich sauces are prepared with fresh cream or local cheese: Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto.
The Best Pasta Sauces: Favorite Regional Italian Recipes: A Cookbook #ad - Complete with mouthwatering color photographs and detailed maps of the various regions, The Best Pasta Sauces lets you travel to Italy without ever leaving your kitchen. Central italy is known for sauces made with cured meats, and extra-virgin olive oil: Spicy Tomato, sheep’s milk cheeses, Onion, and Guanciale Sauce; Smashed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce.
Negrin also provides a primer on saucing the italian way, vital ingredients for every Italian kitchen, the basics for handmade pastas, the key to cooking pasta al dente, perfect wine pairings, and the best food shopping sources around the United States.
Perfect Pies & More: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion: A CookbookBallantine Books #ad - Happy dance!”—david venable, QVC host and author of In the Kitchen with David. Now a perfect blue-ribbon pie and other scrumptious delicacies are as close as your own kitchen!Praise for Perfect Pies & More and Michele’s Pies “Stuart’s recipes are rooted in tradition and in a sense of how fresh-baked treats can serve as a powerful sense-memory later in life.
Hartford courant “Baking and eating fiends, ready your stretchies. Stuart’s second book gives the people what they want. Daily candy“you owe yourself a visit to Michele’s Pies, where pie fillings range from fruits and nuts to butterscotch to just about everything in between. The new york times “michele is the undisputed champion of pies, and now she’s sharing even more sweet treats from the oven! Her home-cook–friendly recipes are creative, easy, and delicious.
Perfect Pies & More: All New Pies, Cookies, Bars, and Cakes from America's Pie-Baking Champion: A Cookbook #ad - In her newest cookbook, perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. New twists on old favorites: pineapple-pomegranate pie with coconut crumb, lemon crunch bars • perfect for a cup of tea: applesauce cake, double chocolate bundt cake, key lime-blackberry chiffon pie, maple whipped cream, classic meringue, blueberry-blackberry turnovers, double chocolate walnut cookies, perfect pies & bars: blondies, orange creamsicle Pie, Bread Pudding • TOP THIS: Caramel Sauce, Almond Joy Pie • WHIMSICAL PIES: Thin Mint Chocolate Cookie Pie, Cannoli Party Dip Pie • CRUSTS & More also serves up tips, techniques, Buttercream Sprinkled throughout with mouthwatering photos, Raspberry Glacé, Chocolate Whipped Cream, Cranberry-Orange Walnut Bread • LOVIN’ SPOONFUL: Apple Crisp, Walnut Crumb Topping • COOKIES & TOPPINGS: Pretzel Crust, Oreo Cookie Crust, and the secrets behind several of Michele Stuart’s National Pie Championship winners—including Banana Coconut Pecan Delight.
. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, cookies, as well as the wonderful cakes, and other sweet treats that became their family tradition.
Nancy Silverton's Pastries from the La Brea Bakery: A Baking BookVillard #ad - Many of her recipes are surprisingly quick and easy—not to mention incredibly tasty—like her crisps, cobblers, and her ever-popular scones, and crumbles, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Like my bread, these are pastries you want to eat every day. From the introductionwhen celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery’s shelves of artisanal breads, she knew that they couldn't be just any sweets.
They’re familiar, uncomplicated, and satisfying. Silverton also deftly teaches the delicate art of confections—here you'll find Almond Bark, English Toffee, and Lollipops—and demystifies the sometimes intimidating technique of doughnut making. The crowning touch is her detailed section on morning pastries, the fine-textured traditional brioche, the famous and flexible croissant, where she guides us to mastery of the classic doughs: the quick and rich bobka, and the pièce de résistance: puff pastry.
An important book from a baking and pastry icon, like Nancy Silverton’s acclaimed Breads from the La Brea Bakery, Pastries from the La Brea Bakery, is a bible of the craft for bakers everywhere. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of.
Nancy Silverton's Pastries from the La Brea Bakery: A Baking Book #ad - She offers an array of quickbreads and quickcakes for all tastes including Madeleines, and her tarts bring out the best qualities of the finest ingredients, and Cranberry-Almond Tea Bread, from the intense, Canellés, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, that complement perfectly her hearty, full of texture and flavor, rustic pastries, country-style breads and have people lining up morning after morning.
Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit.
CrustKyle Books #ad - Richard's first book dough, the julia child award, was winner of the Guild of Food Writers' Award for Best First Book, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award. The master of French breadmaking. Sainsbury's magazine'Master baker Richard Bertinet reveals how you can become an artisan bread maker at home.
Food & travel'this book will be a great help if you want to make your own sourdough, baguettes, brioche, ciabatta or bagels. With stunning step-by-step photography, simple advice and helpful techniques throughout, Crust is a worthy following to a remarkable debut. And then he takes a look at speciality breads, using a range of flours and flavours - why not try making Spelt Bread or experiment with Bagels and Pretzels? He follows by exploring the Croissant and all its wonderful variations as well as covering other deliciously tempting sweet breads such as Stollen and Brioche.
Crust #ad - . He begins by mastering the mighty Sourdough and making your own ferments so that you can make bread anytime. The recipes are clearly laid out and the pictures are helpful and beautiful at the same time. Independent magazinerichard Bertinet's revolutionary and simple approach gives you the confidence to create really exciting recipes at home.
Levant: New Middle Eastern FlavoursKyle Books #ad - These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry including olive oil, sumac, tahini, za'atar, she updates classic flavour profiles to dazzling effect. These recipes represent the way more and more people eat and cook today.
Among them are cauliflower `steak' with pomegranate Molasses, Jerusalem Artichoke and Beef Stew, Roasted Beetroot Hummus, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. The mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base.
Levant: New Middle Eastern Flavours #ad - But here rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. In levant, she offers more than 100 recipes that represent a new modern style. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking.
She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time.
Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet: A CookbookClarkson Potter #ad - There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen. Grub streetthe cast-iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A must-own book.
Or preheat the pan in the oven and you’re ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake. With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard.
Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet: A Cookbook #ad - A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Druckman’s creations leap off the page, and better yet, inspire you to grab a skillet. San francisco Chronicle. Heat the skillet for a few minutes, get a crunchy crust on a kimchi-topped hoecake, and you can brown cheesy arepas, add some butter to sizzle, or blister naan right on the stovetop.
The Dumpling Galaxy CookbookClarkson Potter #ad - With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. Flushing jiaozi master helen You’s guide to what many consider the best shuijiao or boiled Chinese dumplings in town.
New york magazine. From one of eater's 38 best restaurants in america—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New york times critic pete wells calls helen you "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan.