Cookbooks, Food & Wine - Books

Taste of Home Copycat Favorites Volume 2

Cookbooks, Food & Wine

Versions of beloved dishes from Olive Garden, Panera Bread, Starbucks, Rib Shack, Arbys’, Applebee’s, The Cheesecake Factory, Chick-Fil-A and more are featured in this exciting cookbook. Keep these famous foods at your fingertips with Taste of Home Copycat Favorites, Volume 2!Don’t dial delivery, skip the drive-thru and save your tip money, because Copycat Favorites, Volume 2 brings America’s most popular menu items right to your kitchen. It’s never been easier to treat your family to their favorite restaurant foods than with this all-new follow-up to Taste of Home’s best-selling cookbook Copycat Restaurant Favorites (2019) Inside, you’ll discover 100+ entrees, pizzas, sandwiches, soups and desserts—all inspired by popular eateries and the brands you love. CHAPTERSEye-Opening BreakfastsCoffee Shop FavoritesBest Appetizers EverSpecial Soups, Salads & SandwichesPopular Pizza & PastaCopycat EntreesFavorite Odds & EndsDouble-Take Desserts RECIPESChicken Piccata (The Cheesecake Factory)Copycat Egg Bites (Starbucks)Copycat Shrooms (Houlihan’s)Chicken Nuggets (Chick-Fil-A)Margherita Chicken (Olive Garden)Rib Shack Copycat Mashed Potatoes (Rib Shack)Beef & Cheddar Sliders (Arby’s)Drive-Thru Chili (Wendy’s)Copycat Mac and Cheese (Panera)New Orleans Beignets (Café du Monde)Homemade Cheez-ItsCopycat Chick-Fil-A Sauce

The Okinawa Diet Cookbook: Recipes For Optimal Health, Vitality and Longevity

Cookbooks, Food & Wine

The Okinawa Diet Cookbook: Recipes For Optimal Health, Vitality and LongevityThis book has been designed for people who are looking to start cooking Okinawan food (especially known for longevity and optimal health), offering easy-to-follow recipes and essential tips to make each dish a success.Let's take a closer look at what this book has to offer:•100+ Okinawan Recipes: The book comes with well over 100 Okinawan recipes that are beginner-friendly. You will find recipes for Breakfast, Appetizers, Snacks, Soups & Stews, Main Dishes, Rice and Noodle Dishes, Side Dishes, Fermented Foods, Desserts, and Beverages.•Separated Sections for Vegetarian and Non-Vegetarian Recipes: The book also offers easy and time-saving navigation as it comes with separate sections for vegetarian and non-vegetarian recipes for each category.•The Top 5 Recipes: The book offers three unique sections where it covers the Top 5 Okinawan recipes. This includes Recipes for Festivals, 5-Ingredient Recipes, and Pack & Take With You Recipes.•Accurate Nutritional Information: Each recipe comes with accurate Nutritional Information Tables to help people know what nutrition they are getting and in what quantities.This book is perfect for anyone interested in Okinawan cuisine, known for its great health benefits, wellness, and simply delicious, wholesome food. "The Okinawa Diet Cookbook" is more than just a cookbook—it's a way to change your life, one meal at a time.

Cooking with the Authors of Summer Heat

Cookbooks, Food & Wine

Let the authors of Summer Heat tempt you with some mouth-watering recipes. Bacon-Wrapped Dates Stuffed with Pistachios, Decadent French Toast, Marinated Steak, Devil’s Food Cake, Beer-Steamed Mussels, Baked Apple with Custard Sauce, White Chocolate Cherry Scones. These are just a few of the wonderful dishes you’ll find in this unique cookbook. Each is linked to a novella in Summer Heat, a collection of sixteen sexy romances by New York Times, USA Today and other Bestselling Authors. The food is great, and each recipe will whet your appetite for one of the stories in the boxed set by giving you insights into the life of the author’s hero and/or heroine. So enjoy the fabulous food along with the outstanding prose from a seasoned group of authors.

L'abito non fa il cuoco

Cookbooks, Food & Wine

Di lui viene spontaneo dire che è uno chef e gentiluomo: pop, affascinante, simpatico, distante anni luce dallo stereotipo televisivo del cuoco "caratteriale", e come se non bastasse anche baciato da uno spontaneo carisma. Alessandro Borghese è una cook-star nata e in questo libro racconta se stesso e la sua vita avventurosa mischiando aneddoti e ricette. Dai manicaretti che gli cucinava il padre la domenica quand'era piccolo alla vellutata di finocchi con caviale di olive taggiasche, dalla gavetta come lavapiatti sulle navi da crociera alla cheesecake di pisellini con cipolle caramellate, passando per San Francisco, Parigi, la versione nostrana del pollo fritto e l'indimenticabile mousse di cioccolato bianco con salsa all'arancia e menta. In queste pagine troverete oltre 50 preparazioni originali che profumano inconfondibilmente di Mediterraneo, ma con quel retrogusto un po' glamour che vi farà venire subito voglia di sfoggiarle in una cena tra amici.

A Taste of History Cookbook

Cookbooks, Food & Wine

The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History.A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770!With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.

Alimenti fermentati per la nostra salute

Cookbooks, Food & Wine

La lattofermentazione è un processo semplice, richiede ingredienti che tutti abbiamo in cucina (sale e verdure) e produce alimenti vivi, pieni di enzimi, minerali, vitamine e probiotici. Questo metodo potenzia le proprietà degli ortaggi e consente di assumere fermenti benefici per l’organismo anche a chi non può consumare latticini. Facili da preparare, facili da conservare e irresistibili da gustare, le verdure lattofermentate sono un alimento sano e naturale, costituiscono una fonte di sostanze nutritive e si conservano a lungo. La piacevole gamma di sapori che le accompagna le rende facilmente inseribili tra le proprie abitudini alimentari. Alimenti fermentati per la nostra salute spiega come produrre da sé, con semplici ingredienti, verdure gustose, croccanti e salutari da avere a portata di mano ogni volta che si desidera uno stuzzichino per un aperitivo sano o quando occorre “arricchire” un pasto con sostanze nutritive e sapore. - I benefici delle verdure lattofermentate per la salute. - Semplici tecniche di lattofermentazione. - Lattofermentare crauti, asparagi, finocchi, cipolle, cetrioli, pomodori, carote e molti altri ortaggi. - Tante saporite ricette per incorporare le verdure lattofermentate in ogni pasto, dalla colazione al dessert!

Les secrets de la lacto-fermentation

Cookbooks, Food & Wine

La lacto-fermentation est un univers à part entière, un véritable continent culinaire longtemps laissé à mémé ou aux professionnels de l’agroalimentaire. Elle fait pourtant partie de notre quotidien, avec le fromage, le yaourt et le pain ! Aujourd’hui, la lacto-fermentation redevient tendance et accessible à tous. Elle est écolo, antigaspi, économique et idéale pour ceux qui veulent consommer local en respectant les saisons. Alors on dépoussière les classiques, de la faisselle au levain maison, et on s’en sert pour concocter de nouvelles préparations aux saveurs inédites et aux nombreux bienfaits pour la santé. En suivant quelques règles de base et avec un minimum de matériel, de nouveaux horizons culinaires s’ouvriront à vous en 30 recettes ludiques et délicieuses de boissons, sauces, produits laitiers, condiments, pain et légumes croquants originaux. Ce livre reste avant tout un ouvrage gourmand ; le but est de maîtriser la lacto-fermentation pour transcender les qualités propres de chaque aliment. Vous obtiendrez des résultats d’une nesse et d’une variété insoupçonnées

Tried and True Traditional Amish Recipes

Cookbooks, Food & Wine

Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the "Shoo Fly Pie" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about. I asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes!

The Raw and the Cooked

Cookbooks, Food & Wine

A cornucopia of culinary essays from “the Henry Miller of food writing. His passion is infectious” (Jeffrey A. Trachtenberg, The Wall Street Journal). Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: “To read this book is to come away convinced that Harrison is a flat-out genius—one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life.” From Harrison’s legendary Smart and Esquire columns, to current works including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men’s Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite. “[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.” —Jane and Michael Stern, The New York Times Book Review

Introduction: Nurturing Healthful Harmony for Busy Parents and Families

Cookbooks, Food & Wine

Dive into a culinary symphony that nourishes both body and soul. 'Savoring Connections: A Culinary Journey of Togetherness' is an enchanting exploration of mindful cooking, heartwarming rituals, and the art of shared experiences. Through delectable recipes, creative activities, and heartfelt anecdotes, this book weaves a tapestry of love, fostering connections that transcend time and resonate in every bite. Join us on a journey that celebrates the harmony of flavors and the melodies of togetherness—a symphony that lingers long after the last page.

Southern Living Bourbon & Bacon

Cookbooks, Food & Wine

"This is not a diet book," says author Morgan Murphy, who takes readers on a rollicking trip as he explores the South's favorite flavors. A high-proof adventure, Bourbon & Bacon includes 140 of the South's most amazing recipes that use one (or both) of these smoky ingredients. Morgan's collections of cocktails, new infusions, punches, appetizers, main courses, sides, and desserts will be a hit, whether you're hosting a cocktail party, backyard barbecue, or elegant dinner. For bourbon enthusiasts, Morgan rates more than 75 of his favorite whiskeys and takes readers on a cheerful tour of many of the South's top distilleries. Bacon lover? Well, of course you are. Bourbon & Bacon is full of bacon secrets, farm tours, bacon ratings, and tips and tricks to make the best of everyone's favorite meat.This authentic handbook to the South's most flavorful products has a forward by the two most famous voices in the food industry, Julian Van Winkle III of Old Rip Van Winkle Distillery and Allan Benton, of Benton's Smoky Mountain Country Hams. Together, with Morgan's hilarious Southern tales and irresistible recipes, Bourbon & Bacon is an essential guide for anyone who loves either bourbon or bacon.

Boards

Cookbooks, Food & Wine

Fun, flexible, unique holiday spreads, weeknight meal boards…even drinks and dessert options!Take boards beyond cheese and crackers and show off your effortless entertaining style with conversation-starting spreads that are sure to impress but give you the flexibility to make or buy components.Join food stylist, ATK cast member, and judge on the new Amazon Freevee competition show, ATK: The Next Generation Elle Simone Scott as she shares her tips for creating photo-worthy spreads, letting you in on trade secrets ranging from plating techniques to how she keeps things looking fresh on set (and all party long). Across 35 boards you’ll find over 150 of ATK’s foolproof recipes to build your board around or add that special homemade touch, from a platter-worthy Steak Frites to better-than-storebought dips, and everything in-between. Become an expert in stylish presentation: Elle gives tips with every recipe, letting you in on trade secrets like making the perfect cocktail garnish, how to swoosh hummus and dips with confidence, and how she keeps food looking fresh on set (and all party long).Gain confidence with the classics: Charcuterie and cheese board how-tos in the introduction help you achieve the perfect balance of texture, flavor, and visual appeal. With tips on arranging and ways to take your boards to the next level, you'll have an appetizer that looks as good as it tastes. Take boards beyond cheese and crackers: Push the boundaries of what a “board” is with ideas like a customizable baked potato and DIY Bloody Mary board, or grilled vegetable platter, proving that all different kinds of food are more fun when served as a board. And it's more than just snacks—even the grazing boards are hearty enough for dinner.Full-spread photos help you straddle the line between elegant and casual: The photography is both aspirational and inspirational; follow our tips to replicate it exactly or use it as a jumping-off point for your own creation.Choose your level of involvement: Whether you’re in the mood to cook or you'd rather pick everything up at the grocery store (or something in between) we provide recipes with suggestions for store-bought alternatives.

Hamlyn All Colour Cookery: 200 Low Calorie Recipes

Cookbooks, Food & Wine

For those of us wishing to follow a balanced and low-fat diet, it can be difficult to keep mealtimes interesting without reaching for those tempting calorie-laden ingredients. However, Hamlyn All Color: 200 Low Calorie Recipes is here to help - providing 200 simple and delicious recipes that take the hassle out of producing great, healthy food. There are also plenty of ideas for guilt-free sweet indulgences! From Chicken Burgers with Tomato Salsa and Crab & Coriander Cakes to Passion Cake Squares and White Chocolate Drops, there's a low calorie recipe for every occasion, complete with step-by-step instructions and a full-page color photograph to ensure perfect results for every chef, every time.

Das kleine Koch- und Backbuch für Potterheads

Cookbooks, Food & Wine

Einfach magisch! Gamps Gesetz der Elementaren Transfiguration besagt zwar, dass sich kein Essen aus dem Nichts "herbeizaubern" lässt, aber bei den Leckerbissen dieses Buches muss einfach Magie im Spiel gewesen sein! Die liebevoll gestalteten und vor allem köstlichen Gerichte aus der Feder von Tom Grimm vereinen den Zauber der Welt um den Hogwartsschüler Harry Potter und die Kulinarik der stinknormalen Muggleküche auf 128 vollgepackten Seiten. Lasst das Fest beginnen! Von herzhaft bis süß, von rustikal bis raffiniert, von fröhlich frisch bis gruselig düster, hier kommt jeder Potterhead voll auf seine Kosten – sei es was die Dekoration der Bilder oder den Geschmack der Gerichte angeht. Bei Butterbier und Kürbispastete fühlt man sich gleich, als säße man mit Harry, Ron und Hermine im gemütlichen Schrankraum des Drei Besen.

The Official Lore Olympus Cookbook

Cookbooks, Food & Wine

Feast like the gods with sixty food and drink recipes inspired by the world of Lore Olympus—with a foreword by Rachel Smythe, plus sumptuous illustrations and photographs throughout!Uncover the culinary secrets of the Lore Olympus pantheon with this official cookbook that breathes fresh life into traditional Greek cuisine. Organized by season, each chapter offers a recipe for any time of day—whether you are hankering for breakfast, lunch, dinner, or a bright pink mocktail! And if you want to party like an Olympian, there are four feasts at the end of each section to serve as inspiration for a themed party.In these delectable recipes:Discover the divinity of Persephone’s baklavaWork your own magic with a color-changing cocktail favored by HecateSavor mouthwatering souvlaki (with easy instructions for cooking in the oven if, like a certain King of the Underworld, you don’t have an outdoor grill)And more!The Official Lore Olympus Cookbook is a must-have for all fans of the Eisner Award–winning series.

La buena cocina

Cookbooks, Food & Wine

Una guía diseñada para ayudar a esos cocineros caseros que tienen que lidiar con todo un universo de ingredientes, recetas, y electrodomésticos en constante expansión para alcanzar esa tierra prometida que es un plato bien hecho.La buena cocina está destinado a convertirse en una pieza esencial del repertorio de cocina de cientos de miles de lectores en todo el mundo, una asombrosa y original obra que dirige los esfuerzos del chef a la vez que resuelve con rapidez todas las dudas que surgen en los fogones del aficionado.McGee ha creado en un solo volumen de fácil uso: la guía esencial para los amantes de la cocina, apta para todo tipo de cocineros: desde los principiantes que necesitan aprender, pasando por los que quieren conocer mejor las artes culinarias o los profesionales que buscan nuevos planteamientos teóricos para elaborar el mejor plato.La buena cocina destila todo el saber de la ciencia moderna de los alimentos y lo traduce en información útil: nos conduce del mercado a la mesa y nos explica la importancia de los ingredientes ya sean comunes o exóticos en el resultado final, así como las técnicas a emplear en su preparación, con un estilo directo y humilde que contagia su entusiasmo por la gastronomía.Reseña: «Esta nueva aportación de McGee volverá a ser una obra imprescindible para todo aquel que ame la cocina en cualquiera de sus variantes.»Del prólogo de Martín Berasategui

The Book of Tea

Cookbooks, Food & Wine

The Book of Tea discusses the impact of "Teaism" on all aspects of Japanese culture and life. Kakuzo elaborates on the relationship between tea ceremony and Zen and Taoism. He also talks about the tea masters and their contribution to the tea ceremony. Kakuzo spoke English from an early age, and so was able to make his writings accessible to the Western mind.

Kitchen Gear: The Ultimate Owner's Manual

Cookbooks, Food & Wine

Leading kitchen gear experts Lisa McManus and Hannah Crowley share what they really think about Dutch ovens, air fryers, grills, and more in this indispensable handbook for gear heads everywhereThe perfect gift for fledgling cooks, newlyweds, cooking nerds, and new homeownersEver wondered why your knives dull so quickly? Whether it's safe to stand next to a running microwave? If compostable dinnerware is really better for the environment?With its combination of straight-talking, science-backed advice from professional equipment reviewers Lisa McManus and Hannah Crowley, practical how-to guides, engrossing trivia, and beautiful full-color photography, Kitchen Gear is an indispensable source of collected wisdom you won't find anywhere else.Hannah and Lisa's unfiltered takes on which pieces are (and aren't) worth it: Spring for the high-end blender; rethink that knife block. And did you know you can make pour-over coffee with a dollar-store funnel?Improve your cooking with 100+ recipes that teach you what your gear is capable of: Use your sheet pan to make the easiest-ever layer cake. Make crispy fried garnishes in your microwave. Plus, use common tools in creative ways—fully-loaded nachos on the grill, anyone?Answers to all the hows, whys, and "wait, what?"s of your equipment: The question-and-answer format covers everything from frequently asked questions to real head-scratchers.Keep your tools in top condition: Season your pans the right way, de-stinkify silicone ice trays, and finally get that gunk off your toaster oven.Peek behind the scenes: Read all about the zany lengths Lisa, Hannah, and their team will go to for answers—from sawing coolers in half to programming knife-wielding robots. Stock your kitchen with the best of the best: A buying guide points you to the top performers from America's Test Kitchen's rigorous reviews.

The Barbuto Cookbook

Cookbooks, Food & Wine

A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ï¬?rst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a ï¬‚avorful restaurant showstopper adapted for straightforward preparation at home.

The Best American Food Writing 2020

Cookbooks, Food & Wine

The year’s top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.“These are stories about culture,” writes J. Kenji López-Alt in his introduction. “About how food shapes people, neighborhoods, and history.” This year’s Best American Food Writing captures the food industry at a critical moment in history — from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York’s premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live.THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

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