Anthony Bourdain's wickedly funny-yet inspiring-memoir/expos , Kitchen Confidential, provides a gritty and behind-the-scenes look into life behind the kitchen doors. Bourdain's skillful storytelling captivates and shocks readers, stealing their appetite while leaving them begging for more. His passion for his trade shines through as he takes readers on the wild journey that is his culinary career as he goes from dishwasher to executive chef; from the East Village, to Tokyo, Paris, and back to New York again."Bourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois."-New York magazine --Newsweek
IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - The Washington Post - San Francisco Chronicle - BuzzFeed - The Guardian - Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy " Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them."--Food52 " Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes."--Grub Street
The secret IS in the sauce.
As more people get serious about cooking at home, they look to dress up old recipes. The easiest and most effective way of doing this is by using a sauce, salad dressing or marinade. The addition of one of these elements can turn a simple meal into a spectacular meal.
Grilled steak with a rich mushroom sauce. Pomegranate vinaigrette dressing on fresh greens. These are just two examples of the incredibly delicious yet easy-to-prepare recipes featured in this book, and many are accompanied by tips and techniques. Cooking school chef George Geary provides recipes such as:
- Salad dressings and salads -- creamy two-cheese italian, Chinese chicken salad, tabouli
- Stock-based sauces and brown and white sauces -- poultry stock, champagne sauce, bechamel
- Pasta sauces -- fast and easy marinara, wild mushroom sauce, slow-cooker garlic and onion tomato sauce
- Marinades and rubs -- Caribbean jerk marinade, American BBQ sauce, curry rub
- Salsas, butters and spreads -- watermelon salsa, gorgonzola scallion butter, smoked salmon cheese spread
- Dessert sauces -- milk chocolate sauce, pecan-praline sauce, raspberry coulis, almond crunch fondue.
500 Best Sauces, Salad Dressings, Marinades & More has 500 secrets that assure success for every new and experienced home cook.
Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years--Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta--as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics--from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.
Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish--a volume that will serve as a lifelong companion.
Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm.
Distinctive modern recipes include:
-Spring Radishes with Bacon Butter
-Super-Crust Spatchcocked Chicken
-Goat in Hay
-Argentine Whole Roast Lamb Sandwiches
-Butter Lettuce Salad with Ash-Cooked Eggs
-Cracklin' Studded Pullman Loaf
-Salt-Crust Baked Pork Belly with Hickory Nut Romesco
-Beef Cheek and French Onion Soup
-Spring Pickle with Bitter Green Salad
Good carbs are essential. They supply the feel-good, taste-good fuel to keep you strong, boost your energy and help you stay healthy. The Good Carbs Cookbook helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert. The recipes have short ingredients lists, are easy to prepare, quick to cook, long in flavour and full of sustaining goodness, so you feel fuller for longer. There is a nutritional analysis for each recipe and there are tips and helpful hints for the novice, nervous, curious or time-starved cook.
Single-serve cooking is one of the biggest challenges when trying to adhere to an eating plan. Most recipes are portioned for 4-6 servings, which means you'll be eating the same thing for a week or trying to adjust recipes and struggling to figure out proper cooking times and fractions of measurements. With keto, you also have the additional challenge of balancing your macronutrients--a few too many carbs or not enough fat and your recipe is no longer in the ketogenic zone.
No more fussing with recipes. No more eating leftovers. No more wasted food (or money ). No more cobbling together snacks and calling it a meal. No more temptation to give into carb-laden, nutrient-void, single-serving convenience foods. Just delicious recipes from "low-carb queen" and best-selling author Dana Carpender. Enjoy delicious keto burgers and smoothies, as well as quick skillet stir-fries and plenty of tasty meals that can be pulled together quickly or ahead of time.
"A little gem of a book filled with Furie's fabulous approach to practical magic. Bursting to the brim with easy-to-make recipes for all manner of seasonal goodies, Supermarket Sabbats will have you reaching for the bookcase as every Sabbat approaches."--Kristoffer Hughes, author of The Book of Celtic Magic
Enhance Your Sabbat Celebrations with Practical and Fulfilling Kitchen Witchery
Celebrate the Wheel of the Year and the Wiccan sabbats with recipes, spells, and rituals prepared using ingredients easily found at the supermarket. This book features a complete year's worth of magical practices that are just as effective when done with common items as rarer ones.
Organized by season, Supermarket Sabbats presents seasonally relevant magic, from formulas and correspondences to a full ritual for each of the eight sabbats. Discover how to banish negativity and make prosperity brews. Cast blessings of love and abundance, create magical protections and family crafts, and explore many more ideas that build upon the energies of the sabbats. Michael Furie combines ancient knowledge and traditions with twenty-first-century methods, providing you with the best of both worlds.
"Michael Furie has a gift for bridging the magical and the mundane. He captures the true essence of each season and reflects a marvelous array of techniques for harnessing and activating that essence in magical practice."--Tiffany Lazic, author of The Great Work
Since health expert and exercise physiologist Marco Borges first introduced his groundbreaking plant-based program in The 22-Day Revolution, the revolution has become a movement, motivating thousands of readers and followers worldwide to take control of their health, lose weight, and create better habits in just 22 days. Now Marco shares more than 150 mouthwatering recipes he's cultivated over the years working with high-profile artists including Jay Z, Jennifer Lopez, Pharrell Williams, Gloria Estefan, Shakira, and Beyonc --the food program is credited with creating some of the hottest bodies in Hollywood. Plant-based nutrition has taken center stage as more and more people achieve optimum health by significantly reducing their risk of serious health concerns like high cholesterol, heart disease, high blood pressure, and diabetes. The 22-Day Revolution Cookbook creates the road map for the journey. If you're looking to kick-start a healthy lifestyle, Marco has created four customizable meal plans that will help you reach your weight-loss and fitness goals--from serious weight loss to maintaining and building muscle. From decadent classics such as Mac 'n' Cheese and juicy Black Bean & Quinoa Burgers to the innovative flavors of the Teriyaki Veggie Bowl with Meatless Balls and Walnut Chili--The 22-Day Revolution Cookbook will delight your family and bring the incredible benefits of a plant-based lifestyle into your home. Foreword by Ryan Seacrest