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Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl’s collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you’ll soon be amazing your friends with the culinary versatility of your favorite beverage.
Any future biographical work on Richard Wright will find this bibliography a necessity; academic or public libraries supporting a program of black culture will find it invaluable; and it belongs in any library supporting American literature studies. Richard Wright has truly been well served. Choice The most comprehensive bibliography ever compiled for an American writer, this book contains 13,117 annotated items pertaining to Richard Wright. It includes almost all published mentions of the author or his work in every language in which those mentions appear. Sources listed include books, articles, reviews, notes, news items, publishers' catalogs, promotional materials, book jackets, dissertations and theses, encyclopedias, biographical dictionaries, handbooks and study guides, library reports, best seller charts, the Index Translationum, playbills and advertisements, editorials, radio transcripts, and published letters and interviews. The bibliography is arranged chronologically by year. Each entry includes bibliographical information, an annotation by the authors, and information about all reprintings, partial or full. The index is unusually complete and contains the titles of Wright's works, real and fictional characters in the works, entries relating to significant places and events in the author's life, important literary terminology, and much additional information.
An impressive collection of 500 recipes at your fingertips! Make the recipe all at once, if you have time; or, use the accompanying suggestions on what parts are best to make ahead separately if you’re short on time that day. Every recipe has been tested thoroughly on what’s best to make when, and how to store it, to give your results a just-made flavor. Included in this compendium of new recipes are a few fan favorites that have been thoroughly re-tested and adjusted for the best results if you need to make a component in advance. You'll find classic, international and modern flavors with recipes such as Breakfast Strata, Mini Chicken Empanadas, Olive Oil-Sea Salt Pita Chips, Chickpea Cakes, Cauliflower Gratin, Stuffed Eggplant, Mexican Lasagna with Turkey, Tequila-Lime Turkey Chili, Moroccan Chicken Salad, Beef Tamale Pie, Smoked Salmon and Leek Tarts, Blueberry Streusel Bars, Maple Pecan Pie, Flourless Chocolate Cake and Bourbon Whipped Cream. In addition you’ll find information basics for refrigerator and freezer storage, how to freeze egg yolks and egg whites properly, and the ultimate guide to storage containers – all to help give you the best tasting results!
From #1 New York Times bestselling author Nora Roberts comes a seductive and suspenseful novel of dangerous liaisons and family betrayals… Photographer Jo Ellen Hathaway thought she'd escaped the house called Sanctuary long ago. She'd spent her loneliest years there, after the sudden, unexplained disappearance of her mother. Yet the sprawling inn on an island off the Georgia coast continues to haunt her dreams. And now, even more haunting are the pictures someone is sending her: strange close-ups and candids, culminating in the most shocking portrait of all—a photo of her mother—naked, beautiful, and dead. Now Jo must return to the island, and to her bitterly estranged family. With the help of Nathan Delaney—who was on the island the summer her mother disappeared—Jo hopes to learn the truth about the tragic past. But Sanctuary may be the most dangerous place of all.
The Complete Slow Cooker is America's Test Kitchen's definitive guide to how to cook using a slow cooker. It builds on the success the test kitchen has had from years of testing and retesting slow cooker recipes and pushing the limits of what a slow cooker can do. Packed with 450 recipes, this blockbuster collection is for both new and experienced slow cooker cooks. The Complete Slow Cooker is a comprehensive collection of recipes for everything from Appetizers to Desserts. The 450 recipes include the stellar must-have recipes from our previous books as well as 80 all-new recipes. They cover an amazing range of food, from the expected, pasta sauce and beef stew, to the unexpected, wheat berry salad and crème brûlée. This new cookbook continues to raise the bar for slow cooker food with sophisticated foolproof recipes as only America's Test Kitchen can provide. ATK's test cooks continue to develop recipes that explore new ground; exciting new recipes include tuna braised in olive oil, brown bread, and granola.
A New York Times Bestseller--more than 400,000 copies sold The perfect for-two cookbook for newlyweds, college graduates, and empty nesters Learn the ins and outs of successful small-scale cooking from the experts at America's Test Kitchen. This groundbreaking resource was the first to re-engineer recipes to serve just two. We put our expertise to work to scale down 650 of our best recipes including the trickiest dishes, from soups and stews to stir-fries and meatloaf, even cakes and pies. We did the math to take the guesswork out of cooking for two so you can be sure that anything you want to make--whether it's lasagna or a batch of fudgy brownies or a fluffly yellow cake--will come out perfectly every time. The extensive introduction includes clever shopping strategies to reduce waste, smart storage tricks that help extend the freshness of key ingredients, and our picks for the most useful kitchen equipment for any two-person household.
With one simple, mostly hands-off technique, you'll unlock deep flavors in meat, poultry, seafood, and even vegetables in this authoritative guide of 200 foolproof, unique recipes. Braises are far from just stews! The treasured technique of cooking food slowly and gently in liquid is a pillar of cuisines around the world, and How to Braise Everything is a modern master class. You'll learn that a pot roast cooks much in the same way as a warm-spiced Moroccan lamb tagine, savory Spanish stewed chickpeas, or even a pot full of hearty bacon-enhanced collard greens. The elemental method is simple: Combine your main ingredient with a flavorful liquid, cook (usually) at a low temperature, and you're left with superbly tender meat or vegetables and a flavorful sauce or broth, both parts benefitting from an exchange of flavors. But this simplicity doesn't mean there's not a right and a wrong way to braise. When should you sear your meat before its bath? Should you presoak your beans? What's better for braising: the oven or the stove? You'll discover tricks to coax out as much flavor as possible from braised subjects in streamlined recipes. We cover comforting favorites like Old-Fashioned Pot Roast and classics like Chicken Cacciatore while also bringing the technique up to date, exploring international dishes with vibrant flavors like Mexican Chicken with Pumpkin Seed Sauce and Hake in Saffron Broth with Chorizo and Potatoes. Verdant vegetable sides like Braised Spring Vegetables with Tarragon and hearty bean dishes like Curried Lentils with Golden Raisins complete the meal.
Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways. Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries--and when to add them for fragrant (not dusty) results. Add flavor--and texture--with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon. #1: Season smarter with salt and pepper. You'll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt. #2: Give meat and vegetables a rub. We'll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own. #3: Bloom and toast. Bring out ground spices' complexity by cooking them in oil; unlock dried chiles' fruity or nutty flavors by toasting them. #4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too. #5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta. #6: Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.
2019 IACP Award Winner in the Compiliations Category On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most extraordinary recipes and innovations from the past quarter-century in this hands-on book packed with practical tips and techniques. These recipes tell the story of how Cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes. As fans know, a big part of what makes the magazine so trustworthy (and enjoyable to read) is the essays that accompany each recipe, tracing from initial brainstorming to aha moments (and the occasional catastrophe) to final success. Rarely republished since they first appeared, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe. In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, full-color photographs of each dish. Featured recipes include: Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that's completely dairy-free, the fastest roast chicken recipe, "oven-grilled" London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more.
Boost the Flavor of Everything You Cook! Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.