As the current star of her Food Network show, Valeries Home Cooking, and co-host of the networks Kids Baking Championship, as well as having spent years acting on television, Valerie Bertinelli has made a name for herself in households across America. But to really know Valerie, is to spend time in her kitchen. Inspired by her familys cooking legacy, Valerie specializes in showing fans how to make dishes their own families will love that are for the heart and soul. As she often says, theres a story behind every recipe and Valerie shares them in this gorgeous cookbook, where home cooks will find more than 100 recipes that are easy to make and innovative--theyre just as fresh, vibrant and down to earth as Valerie herself. Many of these classic comforting recipes have an original twist like Bloody Mary Tea Sandwiches, Lobster BLTs, Quick Rotisserie Chicken Gumbo, and Smores Popcorn. These mouthwatering dishes will become your go-tos, whether youre having breakfast or lunch on your own, friends are joining for last-minute cocktails and small bites, or the whole family is coming together for a hearty dinner and dessert.
Oxmoor House
|
9780848752286
|
Hardcover
A Grandfather's Lessons
By PeĢpin, Jacques
The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Ppin is one of the nation's most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved "helping" him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing "food that is plain, but elegant, and more than anything, fun." In the process, he proves himself as inspiring to her as he is to the country's greatest chefs.Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly - even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.
Rux Martin/Houghton Mifflin Harcourt
|
9780544824393
|
Hardcover
Icebox Cakes
By Sagendorph, Jean
Icebox cakes feature crisp wafers and billowy whipped cream layered together and chilled overnight, where they transform into a heavenly cakelike texture. In this tempting cookbook, eager cooks can start with the Old School, a classic pairing of chocolate wafers and lush whipped cream, before moving on to fantastic combinations such as Luscious Lemon with its lemon curd filling and ladyfingers or the Black Forests cherries and mounds of chocolate-kirsch whipped cream. Ideal when made a day or two in advance, these minimum-fuss cakes promise maximum friends-and-family cheer.,
Chronicle Books
|
9781452112213
|
Hardcover
Finding the Flavors We Lost
By Kuh, Patric
The multiple-James Beard Award-winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for "artisanal" foods in a world dominated by corporate agribusiness.We hear the word "artisanal" all the time - attached to cheese, chocolate, coffee, even fast-food chain sandwiches - but what does it actually mean? We take "farm to table" and "handcrafted food" for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called "artisanal" food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.Kuh begins by narrating the entertaining stories of countercultural "radicals" who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today's crop of young chefs and artisans. Finding the Flavors We Lost also analyzes how population growth, speedier transportation, and the societal shifts and economic progress of the twentieth century led to the rise of supermarkets and giant food corporations, which encouraged the general desire to swap effort and quality for convenience and quantity.Kuh examines how a rediscovery of the value of craft and individual effort has fueled today's popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves "artisanal"? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it today - and what its future may be.
Ecco Press
|
9780062219541
|
Print book
Flavor Flours
By Klein, Maya
Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours - wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes - including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffl Cake, and Blueberry Corn Flour Cobbler - take the flavors of our favorite desserts to the next level.
Artisan; 1St Edition edition
|
9781579655136
|
Hardcover
Guy Fieri Family Food
By Fieri, Guy
The Food Network superstar and New York Times bestselling author dishes up flavorful All-American family-friendly meals for weeknights and weekends alike.As one of Food Networks biggest stars, Guy has taken America on a cross-country tour in Diners, Drive-Ins and Dives. Hes challenged great home chefs at their culinary expertise in Guys Grocery Games. Hes shared his greatest hits in Guy Fieri Food, and went all out in the great outdoors in Guy on Fire. Now, in Guy Fieri Family Food, he brings fun to the table with delectable dishes everyone will love.Family meal planning couldnt be easier with Guys tips, fun-filled ideas, and best-loved recipes. Influenced by his Californian background, this full-color cookbook is packed with fresh, flavorful recipes, fabulous photos, and, of course, Guy Fieri flair. Every family favorite is here, from burgers and sandwiches to grains and greens to pasta and noodles. Guy even includes chapters like One for the Week, a budget-friendly big weekend cook "that keeps on giving through the hectic workweek"; All Hands on Deck, with Kebab Night, Pizza Night, and a Chili Bar that get the kids involved; and Under Pressure, where hearty dishes are made in the pressure cooker in a fraction of the time they usually take.Whether its Turkey and Roasted Poblano Burger with Crushed Avocado, Fire-Roasted Fieri Lasagna, Buffalo Chicken Soup, Sweet Italian Pepper Poppers, Balsamic BBQ Short Ribs, or Deep Fried Ice Cream "Boulders," Guy Fieri Family Food includes tasty, crowd-pleasing meals that make weeknights easier, weekends more fun, and everything more delicious!Guy Fieri Family Food is illustrated with color photos throughout.
William Morrow
|
9780062244734
|
Hardcover
The Broad Fork
By Acheson, Hugh
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits.
Clarkson Potter
|
9780385345026
|
Hardcover
Of All the Gin Joints
By Bailey, Mark
True tales of celebrity hijinks are served up with an equal measure of Hollywood history, movie-star mayhem, and a frothy mix of forty cocktail recipes.Humphrey Bogart got himself arrested for protecting his drinking buddies, who happened to be a pair of stuffed pandas. Ava Gardner would water-ski to the set of Night of the Iguana holding a towline in one hand and a cocktail in the other. Barely legal Natalie Wood would let Dennis Hopper seduce her if he provided a bathtub full of champagne. Bing Crosby's ill-mannered antics earned him the nickname "Binge Crosby." And sweet Mary Pickford stashed liquor in hydrogen peroxide bottles during Prohibition. From the frontier days of silent film up to the wild auteur period of the 1970s, Mark Bailey has pillaged the vaults of Hollywood history and lore to dig up the true -- and often surprising -- stories of seventy of our most beloved actors, directors, and screenwriters at their most soused.
Algonquin Books; 1St Edition edition
|
9781565125933
|
Hardcover
The Home Distilling and Infusing Handbook, Second Edition
By Teacher, Matthew
Create your own signature blends at home with the fully updated and newly expanded edition of The Home Distilling and Infusing Handbook, featuring dozens of creative infusion recipes!. Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes fifty unique recipes from some of todays leading mixologists, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, and Blueberry Bourbon. Cheers, and bottoms up!
Cider Mill Press; 2 edition
|
9781604335354
|
Paperback
Fat, Stressed, and Sick
By Reid, Katherine
Presents the scientific evidence that glutamate - aka MSG - in processed food contributes to a suite of preventable inflammatory diseases.Fat, Stressed, and Sick makes the case that processed food compromises health not just because of added sugar, salt, and fat, but also because these foods contain significant amounts of glutamate - aka MSG. MSG makes food deliciously addicting. What was not well-known until described here is that most of the MSG in processed food is created during food manufacturing. As the authors show, food processing of protein alone adds 10 grams or more a day of MSG to the average American diet - a statistic that may surprise you.The book details the research linking dietary glutamate to a suite of inflammatory diseases: obesity, diabetes, autism, addiction, depression, and cancer, to name a few.
Valeries Home Cooking
By Bertinelli, Valerie
As the current star of her Food Network show, Valeries Home Cooking, and co-host of the networks Kids Baking Championship, as well as having spent years acting on television, Valerie Bertinelli has made a name for herself in households across America. But to really know Valerie, is to spend time in her kitchen. Inspired by her familys cooking legacy, Valerie specializes in showing fans how to make dishes their own families will love that are for the heart and soul. As she often says, theres a story behind every recipe and Valerie shares them in this gorgeous cookbook, where home cooks will find more than 100 recipes that are easy to make and innovative--theyre just as fresh, vibrant and down to earth as Valerie herself. Many of these classic comforting recipes have an original twist like Bloody Mary Tea Sandwiches, Lobster BLTs, Quick Rotisserie Chicken Gumbo, and Smores Popcorn. These mouthwatering dishes will become your go-tos, whether youre having breakfast or lunch on your own, friends are joining for last-minute cocktails and small bites, or the whole family is coming together for a hearty dinner and dessert.
A Grandfather's Lessons
By PeĢpin, Jacques
The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Ppin is one of the nation's most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved "helping" him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing "food that is plain, but elegant, and more than anything, fun." In the process, he proves himself as inspiring to her as he is to the country's greatest chefs.Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly - even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.
Icebox Cakes
By Sagendorph, Jean
Icebox cakes feature crisp wafers and billowy whipped cream layered together and chilled overnight, where they transform into a heavenly cakelike texture. In this tempting cookbook, eager cooks can start with the Old School, a classic pairing of chocolate wafers and lush whipped cream, before moving on to fantastic combinations such as Luscious Lemon with its lemon curd filling and ladyfingers or the Black Forests cherries and mounds of chocolate-kirsch whipped cream. Ideal when made a day or two in advance, these minimum-fuss cakes promise maximum friends-and-family cheer.,
Finding the Flavors We Lost
By Kuh, Patric
The multiple-James Beard Award-winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for "artisanal" foods in a world dominated by corporate agribusiness.We hear the word "artisanal" all the time - attached to cheese, chocolate, coffee, even fast-food chain sandwiches - but what does it actually mean? We take "farm to table" and "handcrafted food" for granted now but how did we get here? In Finding the Flavors We Lost, acclaimed food writer Patric Kuh profiles major figures in the so-called "artisanal" food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.Kuh begins by narrating the entertaining stories of countercultural "radicals" who taught themselves the forgotten crafts of bread, cheese, and beer-making in reaction to the ever-present marketing of bland, mass-produced food, and how these people became the inspiration for today's crop of young chefs and artisans. Finding the Flavors We Lost also analyzes how population growth, speedier transportation, and the societal shifts and economic progress of the twentieth century led to the rise of supermarkets and giant food corporations, which encouraged the general desire to swap effort and quality for convenience and quantity.Kuh examines how a rediscovery of the value of craft and individual effort has fueled today's popularity and appreciation for artisanal food and the transformations this has effected on both the restaurant menu and the dinner table. Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves "artisanal"? Does the high cost of handcrafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor? Eye-opening, informative, and entertaining, Finding the Flavors We Lost is a fresh look into the culture of artisan food as we know it today - and what its future may be.
Flavor Flours
By Klein, Maya
Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours - wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes - including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffl Cake, and Blueberry Corn Flour Cobbler - take the flavors of our favorite desserts to the next level.
Guy Fieri Family Food
By Fieri, Guy
The Food Network superstar and New York Times bestselling author dishes up flavorful All-American family-friendly meals for weeknights and weekends alike.As one of Food Networks biggest stars, Guy has taken America on a cross-country tour in Diners, Drive-Ins and Dives. Hes challenged great home chefs at their culinary expertise in Guys Grocery Games. Hes shared his greatest hits in Guy Fieri Food, and went all out in the great outdoors in Guy on Fire. Now, in Guy Fieri Family Food, he brings fun to the table with delectable dishes everyone will love.Family meal planning couldnt be easier with Guys tips, fun-filled ideas, and best-loved recipes. Influenced by his Californian background, this full-color cookbook is packed with fresh, flavorful recipes, fabulous photos, and, of course, Guy Fieri flair. Every family favorite is here, from burgers and sandwiches to grains and greens to pasta and noodles. Guy even includes chapters like One for the Week, a budget-friendly big weekend cook "that keeps on giving through the hectic workweek"; All Hands on Deck, with Kebab Night, Pizza Night, and a Chili Bar that get the kids involved; and Under Pressure, where hearty dishes are made in the pressure cooker in a fraction of the time they usually take.Whether its Turkey and Roasted Poblano Burger with Crushed Avocado, Fire-Roasted Fieri Lasagna, Buffalo Chicken Soup, Sweet Italian Pepper Poppers, Balsamic BBQ Short Ribs, or Deep Fried Ice Cream "Boulders," Guy Fieri Family Food includes tasty, crowd-pleasing meals that make weeknights easier, weekends more fun, and everything more delicious!Guy Fieri Family Food is illustrated with color photos throughout.
The Broad Fork
By Acheson, Hugh
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits.
Of All the Gin Joints
By Bailey, Mark
True tales of celebrity hijinks are served up with an equal measure of Hollywood history, movie-star mayhem, and a frothy mix of forty cocktail recipes.Humphrey Bogart got himself arrested for protecting his drinking buddies, who happened to be a pair of stuffed pandas. Ava Gardner would water-ski to the set of Night of the Iguana holding a towline in one hand and a cocktail in the other. Barely legal Natalie Wood would let Dennis Hopper seduce her if he provided a bathtub full of champagne. Bing Crosby's ill-mannered antics earned him the nickname "Binge Crosby." And sweet Mary Pickford stashed liquor in hydrogen peroxide bottles during Prohibition. From the frontier days of silent film up to the wild auteur period of the 1970s, Mark Bailey has pillaged the vaults of Hollywood history and lore to dig up the true -- and often surprising -- stories of seventy of our most beloved actors, directors, and screenwriters at their most soused.
The Home Distilling and Infusing Handbook, Second Edition
By Teacher, Matthew
Create your own signature blends at home with the fully updated and newly expanded edition of The Home Distilling and Infusing Handbook, featuring dozens of creative infusion recipes!. Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes fifty unique recipes from some of todays leading mixologists, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, and Blueberry Bourbon. Cheers, and bottoms up!
Fat, Stressed, and Sick
By Reid, Katherine
Presents the scientific evidence that glutamate - aka MSG - in processed food contributes to a suite of preventable inflammatory diseases.Fat, Stressed, and Sick makes the case that processed food compromises health not just because of added sugar, salt, and fat, but also because these foods contain significant amounts of glutamate - aka MSG. MSG makes food deliciously addicting. What was not well-known until described here is that most of the MSG in processed food is created during food manufacturing. As the authors show, food processing of protein alone adds 10 grams or more a day of MSG to the average American diet - a statistic that may surprise you.The book details the research linking dietary glutamate to a suite of inflammatory diseases: obesity, diabetes, autism, addiction, depression, and cancer, to name a few.