Cookbooks, Food & Wine - Books

Upscale Downhome

Cookbooks, Food & Wine

Recipes for affordable meals presented so polished you'd never know their "lowbrow" origins, complete with tips and tricks that prove fabulous hosting doesn't have to break the bank.Rachel Hollis, blogger and founder of "The Chic Site," which reaches over 600,000 users a month, delivers this swoon-worthy cookbook packed with delicious and easy comfort food that's sure to wow at both family suppers and the fanciest dinner parties. Rachel puts a finger-licking gourmet twist on classic American favorites in sections that include recipes for:*Casseroles: balsamic bacon-wrapped meatloaf, bacon and green chili mac n'cheese *Potluck: loaded baked potato salad, seven layer salad*Dips: grilled guacamole, corn dip, chili cheese dip, pizza dip*Sips: strawberry rosemary moonshine, Grandma's sweet tea*Somethin' Sweet: banana pudding parfaits, Mema's carrot cake Packed with big flavor and simple enough for a beginner home cook to master, Upscale Downhome focuses on great-tasting food and beautiful presentation that is guaranteed to impress. This is the kind of food that we all like to eat, served up with a chic twist.

Williams-Sonoma Potato

Cookbooks, Food & Wine

From a helping of hearty home fries to a slice of buttery pommes Anna to a savory Spanish omelete, potatoes are a favorite ingredient throughout the world. Served on the side or as a main dish, they are by far the most versitile vegetable we know. Williams Sonoma Collection Potato offers more than 40 recipes, including the classics as well as inspiring new ideas. In these pages, you will find a dish to suit any occasion, whether it's a light potato salad for a spring picnic or a savory potato tart with ham and Gruyère for a supper with friends. This vividly photographed, full-color recipe collection appeals to both novice and experienced cooks.

Mom and Me in the Kitchen

Cookbooks, Food & Wine

So what do you remember about your kitchen as you were growing up? What all went on there besides cooking and dishwashing? Did your mom preside—and how did you know it was her domain? Mom and Me in the Kitchen is filled with choice stories from bestselling cookbook author, Phyllis Pellman Good, along with her selection of stories and memories from the thousands of followers of the Fix-It and Forget-It.com blog and Facebook page. The memories and stories are deliciously entertaining! And they cover these subjects:What mealtime was like in my childhood home.Who cooked.What foods we each anticipated.What happened to picky eaters.Did everyone sit down and eat together?What we talked about.Kitchen accidents and embarrassing moments.Was Mom home?Who was involved.What happened.A special meal that Mom made for me.What was on the menu.Why I'll never forget it.How I learned to cook.It was all because of Mom. Or, it was all because Mom wasn't there.The first meal I made.What I learned never to do again.If I could go back to one time in the kitchen with Mom while I was growing up …What happened.Why that time still stands out to me.Good chance you'll laugh and cry. Guaranteed that you'll revisit your own growing-up kitchen and think about life with your kids in the kitchen. These personal stories and tenderly told memories include choice recipes from some cherished moms!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Brutto

Cookbooks, Food & Wine

"BRUTTO EST EN FAIT BELLISSIMO, UN LIVRE DE CUISINE PARFAIT POUR LES AMOUREUX DE LA VRAIE CUISINE TOSCANE. TOUT SIMPLEMENT GÉNIAL."Stanley TucciBrutto ma buono : moche mais bon.Russell Norman propose des recettes florentines faciles à réaliser pour tous les cuisiniers. Honnête, chaleureux et sincère, BRUTTO est une lettre d'amour à la cuisine simple de l'une des plus belles villes d'Italie.

Molto Batali (Enhanced) (Enhanced Edition)

Cookbooks, Food & Wine

This book is enhanced with exclusive video of Mario Batali in his kitchen and discussing the creation of Molto Batali resulting in a large file that may take longer to download than expected. For Mario Batali, privilege is also a responsibility. Dedicated to giving back, the renowned chef believes that sharing is crucial to living a fulfilling life -- especially at the table. That spirit of togetherness is at the heart of Molto Batali, a collection of festive and delicious recipes meant for sharing with family and friends throughout the year. From lush summer salads to hearty winter braises, the seasonal dishes in Molto Batali -- all easy to prepare and made with simple ingredients -- enliven any dinner table, from a weeknight meal to a holiday celebration. Better yet, the recipes are organized into perfectly paired combinations for stellar meals. Each month features a sumptuous main course such as Leg of Lamb in a Clementine Crust; three toothsome pastas such as Wine-Stained Gemelli with Sausage "Meatballs" and Eggplant; four delectable veggie sides such as Sauteed Rutabagas with Chiles, Mint, and Maple; a rustic, flavorful soup such as Green Garlic Soup; and an indulgent dessert such as Nectarine and Black Pepper Cheesecake. The tantalizing recipes in Molto Batali reflect Mario's passion for food and family, his belief in the importance of eating together, and the joy that comes when we share lovingly made meals. This same spirit of community and family informs the charitable work of the Mario Batali Foundation, the mission of which is to feed, protect, educate, and empower children -- encouraging them to dream big while providing them with the necessary tools to become an active force for change in today's world.

Bobby Flay's Boy Gets Grill

Cookbooks, Food & Wine

The Iron Chef returns to his grilling roots in this sequel to his bestselling book Boy Meets Grill.Boy Gets Grill is set in Queens, on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. Thissquarely ins Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.The question isn't “Can I grill this?” but “Is there a reason not to grill this?” Usually the answer is “Go ahead and try it!” Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easyiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the “Big Parties” section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

Inside the Test Kitchen

Cookbooks, Food & Wine

This interactive edition has been optimized for iPad and iPad mini and can also be read on your iPhone. Tyler Florence does updated comfort food like no one else, but comfort food’s never been updated like this. Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways. This enhanced edition of Inside the Test Kitchen invites you to: - Shop quickly and easily: Pick out which recipes you want to make and email a shopping list to yourself. - Use Cook Mode: When you’re ready to start cooking, switch to landscape view to display the recipe in step-by-step instructions that you can see from across the counter. - Connect with Tyler: Navigate to Tyler’s Twitter and Instagram feeds without closing the ebook. Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting. For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it. Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns. Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.

Impromptu Friday Nights

Cookbooks, Food & Wine

The ultimate guide to hosting dinner parties of every size, from choosing guests to choosing themes—includes recipes and menu plans. Almost everyone likes to socialize over a meal. Supper clubs that bring people together to enjoy a meal are natural enablers. The concept of supper clubs (hosting regular dinner parties) seems simple, but the "how to" can be daunting. Impromptu Friday Nights shows the reader how to set up supper clubs, provides options for different club formats, from large and formal to small and informal, and includes sample menus with recipes. Author Paul J. Kenny and his wife have been in many different types of supper clubs for most of their adult lives. They have been in large, formal clubs, small, informal ones and several others in between. Through these experiences, Paul has learned what works for a group and what doesn't. As part of these clubs, he has been writing menus and recipes for years. He is a foodie and comes from a long line of foodies who love to entertain. "Paul Kenny's Impromptu Friday Nights directs the reader to focus on the most important building blocks of successful culinary entertainment . . . In an era of over-promising, misleading complexity, and verbosity this book simplifies the task, empowers the host to shine, and grants him/her success every time." —Lucien Vendôme, former director of culinary innovation for Nestle

Weelicious Lunches (Enhanced Edition) (Enhanced Edition)

Cookbooks, Food & Wine

The founder of the wildly popular Weelicious blog and author of Weelicious offers dozens of recipes and tips for healthful and flavorful lunches for kids of every ageWeelicious, Catherine McCord’s first book based on her wildly popular website, has become a beloved cooking essential for families everywhere. But while moms can control what their kids eat at home, they don’t see what happens once the kids head out the door. Determined to improve what kids eat at school and on-the-go, McCord now offers innovative solutions for quick, delicious, easy-to-make, kid-tested and mom-approved lunchbox meals little ones and their older siblings won’t be tempted to swap, including: • Chicken Satay Bites• PB&J Pancake Sandwiches• Pumpernickel Tuna Melt• Chicken Salad Roll Up • Chopped Veggie Salad•Tomato Soup with Grilled Cheese Croutons• Carrot Hummus• Cinnamon Pita Chips• Chocolate Graham Crackers• Nature CookiesFilled with beautiful color photographs, lists of lunchbox favorites, ideas for clever lunchbox products, tips for picky eaters, facts on food allergies, and dozens of recipes, Weelicious Lunches makes it easy to get kids eating healthy.

5 Ingredient Indian

Cookbooks, Food & Wine

Cooking Indian food from scratch doesn't have to be complicated. With Chetna Makan's newest book, you can make flavourful Indian dishes with five simple ingredients.Combining bold flavours and straightforward cooking methods, Chetna has created recipes and her signature spice blends to make and enjoy delicious Indian cuisine with minimal fuss. Recipes include delicious main meals like a Tandoori Roast Chicken, Palak Paneer, or a Cod Fish Curry; dals such as Palak Dal (Spinach Lentils) and Whole Masoor Dal (Brown Lentils) , snacks such as Masala Papad and Sev (Gram Flour Noodles), and sweet treats such as Saffron Rice Pudding and Rasgulla, all with just five ingredients.Chapters Include:- Spice blends such as Chaat Masala and Tandoori Masala to build the foundations of your meals- Snacks such as Onion Pakora, Crispy Aubergine and Paneer Vada- Veg such as Cauliflower Sabji and Green Bean Stir Fry- Dals such as Palak Dal (Spinach Lentils) and Sabut Masoor Dal (Brown Lentils)- Fish such as Cod Curry and Curry Leaf Prawns- Chicken such as Chicken Tikka and Tandoori Roast Chicken- Rice such as Herby Pulao, Mushroom Rice and Chole Chawal (Chickpea rice)- Breads such as Roti, Paratha and Uttapam- Chutneys and Salads- Sweets including Wholemeal Laddoo, Saffron Kheer and Masala ChaiWith 5 Ingredient Indian, discover how to bring a taste of India into your kitchen with these effortless yet impressive dishes.

Hummingbird Bakery Spring Weekend Bakes

Cookbooks, Food & Wine

This is an extract from the bestselling Cake Days by The Hummingbird Bakery.From Britain’s favourite bakery, a selection of the perfect recipes to bake on a beautiful spring weekend, from Apple Blossom cupcakes to a fun Grasshopper pie.About the authorTarek Malouf was born in London and studied at London and Los Angeles universities, where he discovered American desserts. After working for ABC News in the UK and enjoying American desserts on trips to the USA, he decided to set up The Hummingbird Bakery on Portobello Road. The Bakery's home-cooked cupcakes, pies, brownies and other high-quality American desserts were a huge success and the Bakery now has branches in South Kensington, Islington and Soho plus a mobile bakery that tours festivals and events around the UK.Visit the website at www.hummingbirdbakery.com.

Williams-Sonoma Salad

Cookbooks, Food & Wine

Salads bring out the best in fresh seasonal ingredients, whether they are delicate spring lettuces paired with soft goat cheese or crisp autumn apples tossed with toasted pecans. Williams Sonoma Collection Salad offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find inspiring salads designed to suit any occasion throughout the year—from an informal summer picnic to an elegant dinner with friends. This vividly photographed, full-color recipe collection appeals to both novice and experienced cooks.

Taste of Home Celebrations

Cookbooks, Food & Wine

Tried-and-true recipes, tips, hints and hosting ideas make for memorable moments all year long…and this latest book from Taste of Home is here to help! From barbecue buffets to festive yuletide menus, the perfect party planner is at your fingertips with Taste of Home Celebrations. Take the worry out of hosting and get ready to impress with party-planning timelines, complete menus, easy decorations and so much more. Whether you’re planning an evening to watch fireworks, hosting game night, baking a birthday cake, throwing a holiday bash or ringing in the New Year, let this all-new Taste of Home Celebrations be your guide!CHAPTERS Spring Gatherings Valentine’s DaySt. Patrick’s DayMarch MadnessMardi Gras BashEaster DinnerMother’s Day BrunchBaby Shark Birthday PartyKaraoke Party Summer Bashes Juneteenth CelebrationFather’s Day BarbecueIndependence DayFirework Watching PartyAround the CampfireWet & Wild Pool PartyTailgating Fun Autumn Gatherings Bewitching HalloweenDay of the Dead Get-TogetherThanksgiving DinnerBlack Friday BuffetApple Picking Fun Holiday Celebrations Christmas-Movie Watching PartyCookie ExchangeVintage Holiday Happy HourChristmas Morning BuffetFormal Holiday MenuGingerbread House Decorating New Year’s Blow Out

Milk!

Cookbooks, Food & Wine

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

Petits dîners sans prétention

Cookbooks, Food & Wine

Je n'ai jamais adhéré à l'idée qu'un dîner devait relever du spectacle. Moi, ce que j'aime, c'est simplement réunir des gens que j'apprécie et cuisiner pour eux des plats sans prétention, dans une ambiance décontractée, en m'autorisant à ne pas être parfaite, et sans qu'il y ait d'occasion particulière (autre que le plaisir de manger, bien entendu).

De kunst van simpel koken

Cookbooks, Food & Wine

Alice Waters zette met haar revolutionaire filosofie, die zij sinds de jaren zestig van de vorige eeuw verkondigt en waarbij het gebruik van verse, lokale en seizoensproducten centraal staat, een beweging in gang die vandaag de dag nog altijd vele internationale chef-koks inspireert. In De kunst van simpel koken neemt Waters je bij de hand en leert je alles over haar manier van koken. De meer dan 250 recepten zijn eenvoudig, subtiel en rustiek. Van de lekkerste salades tot taarten en ovengerechten. Alles draait om smaak en om het gebruik van goede producten. Kook volgens de volgende simpele maar belangrijke basisrichtlijnen: Eet lokale en duurzame seizoensproducten Eet uit eigen tuin Conserveer, composteer en hergebruik Kook en eet samen Eten is bijzonder

Morso dopo morso

Cookbooks, Food & Wine

Il cibo è nutrimento: non solo fisico, ma anche emotivo, spirituale. Grazie al cibo possiamo riflettere sulla nostra storia personale, sulle connessioni che intercorrono tra noi e i nostri familiari, i nostri amici, e riscoprire le meraviglie del mondo naturale – che Aimee Nezhukumatathil conosce così bene. Dopo il successo di Un mondo di meraviglie, la poetessa volge il suo sguardo a una vasta gamma di cibi, da frutti esotici come il rambutan e il mango a piatti tradizionali come il lumpia e il risotto, fino ad arrivare a ingredienti semplici presenti in qualunque dispensa, quali la cipolla e il burro. Ciascuno è un portale per esplorare temi più ampi: il passato doloroso che ha segnato il viaggio attraverso il mondo di prodotti bramati dall'Occidente, e il presente in un'America che ama sempre meno i suoi cittadini di pelle scura – i mischia-mischia, come si autodefinisce Nezhukumatathil paragonandosi al prelibato dessert tropicale halo-halo. Morso dopo morso è un ricco diorama sul mondo del cibo e della natura, un invito alla lentezza e all'apprezzamento dei piccoli piaceri della vita, perché "la cucina è un fatto di reazioni chimiche, una trasformazione da crudo a cotto, da ingrediente a piatto. È la trasformazione stessa, e non solo il prodotto finale, a recare bellezza. Dal seme alla pianta, dal bocciolo al frutto, da bambino a adulto".

La Saison

Cookbooks, Food & Wine

Embark on a delightful culinary adventure with Manon Lagrève’s third cookbook, La Saison. This enchanting collection proves that French cuisine can be savoured throughout the seasons. Let Manon guide you from her charming London home kitchen to her family's heartwarming kitchen in France, as she celebrates the finest produce each season has to offer.From the crisp, refreshing salads of summer to the soul-warming stews of winter, La Saison is your ticket to a year-round feast of flavours. Each chapter begins with a seasonal tipsheet, showcasing the freshest fruits, vegetables, poultry and fish to inspire your shopping list. Manon’s French heritage and effortless approach to seasonal eating are at the heart of this book, making it easy for you to embrace this philosophy too. Designed for the modern home cook, the recipes blend traditional French flavours with clever shortcuts, ensuring minimal time in the kitchen without compromising on taste. Whether you’re preparing a quick weeknight dinner or a lavish celebratory feast, her recipes are perfect for any occasion.Celebrate your favourite holidays with Manon's delightful creations, from an elegant Easter lunch with cake, to a festive Christmas dinner and seasonal tipple. With over 80 accessible recipes, La Saison will inspire you to replicate the seasonal French way of eating, no matter where you are in the world.

100 recetas de pan de pueblo

Cookbooks, Food & Wine

Edición ampliada y revisada de las recetas delautor de Pan de pueblo para elaborar todo tipo de panes artesanales.100 recetas de pan de pueblo es un libro tan esperado como único, un amplio catálogo de recetas del patrimonio panadero español.Por primera vez, se explican las fórmulas pensando en el panadero casero, de una forma clara y sencilla, a través de más de 800 fotografías paso a paso y mediante un inagotable repertorio de trucos y técnicas fáciles.De la mano de Ibán Yarza, uno de los mayores divulgadores del pan casero, conoceremos la sorprendente variedad de panes de todos los rincones del país se muestra de forma accesible el pan gallego con su interior jugoso, la delicada miga del pan candeal o sobado, las clásicas hogazas de pueblo, las tortas de aceite, pero también el universo de las cocas dulces y saladas o la bollería, con ejemplos festivos clásicos como el roscón de Reyes, la coca de Sant Joan o la ensaimada, o bien especialidades estacionales que usan productos locales y de temporada.100 recetas de pan de pueblo aborda de modo ameno y divertido la misión de dar a conocer el tesoro del pan tradicional de toda España.

A Curious History of Vegetables

Cookbooks, Food & Wine

Featuring gardening tips, recipes, and beautiful full-color pencil drawings of each vegetable, this book for farm-to-fork aficionados and gardeners with an esoteric bent explores the secret history of 48 well known and rare vegetables, examining their symbolism, astrological connections, healing properties, and overall character. A fascinating introduction to vegetable gardening and cooking, A Curious History of Vegetables sets horticulture in its historical, cultural, and cosmological contexts. The author offers his deep understanding of the theory of biodynamic gardening and useful tips on light and warmth, ground covers, composts, crop rotation and weeds. Woven in with folk tales and stories from history, each entry also includes delicious historical recipes for each vegetable.

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