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Throw together a deliciously memorable Italian dinner party from this collection of fifty recipes. From the kitchen of celebrated chef and television host Michael Chiarello, the deliciously simple recipes in this deck are sure to spice up any gathering. They range from crispy Sausage-Stuffed Olives to scrumptious Chocolate Panini and will have friends and family coming back for seconds, or thirds!
In this cookbook--packed with 130 recipes, gorgeous photographs, and inspiring entertaining ideas--Chiarello shares his secrets for celebrating in style and having fun doing it.
Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.
Recipes from the Top Chef: Just Desserts winner: “As a pastry chef for 25 years, this book inspires me to get into the kitchen and bake.” —Emily Luchetti, author of The Fearless Baker Yigit Pura is a sugar fiend . . . and a pastry dynamo. His striking desserts have sparked excitement and devotion from the top pastry kitchens of New York and San Francisco to the winner’s podium on Top Chef: Just Desserts. Now, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun—and simple—it can be to combine straightforward basics into beautiful, multilayered desserts. Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible melanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. Brimming with innovative recipes and classic techniques that will elevate your pastry game, this book inspires you to create your own sweet alchemy.
One pan + fresh ingredients = dinner for two! With an emphasis on reducing prep time and the usual sinkful of dishes, cooking instructor Carla Snyder serves up the ideal couple's guide to simple, complete, and truly delicious meals—imagine Balsamic Braised Chicken Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that can be made in one skillet, in less than 60 minutes. With recipes for home-cooked pasta, grains, sandwiches, beef, pork, chicken, and seafood, plus wine or beer pairings for each dish, One Pan, Two Plates will nourish couples, from newlyweds to empty nesters, every night of the week.
A compilation of favorite recipes from a group of internationally acclaimed chefs features more than 120 signature dishes from such cooks as Emeril Lagasse, Mario Batali, and Wolfgang Puck, along with preparation tips and personal anecdotes.
Nourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns—formerly of Bar Tartine—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for. • Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style • Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits • Complete with hand-drawn illustrations and 100 vibrant photographs As in Bar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking. The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event. • A groundbreaking project that connects seasonal cooking to raising one's personal vibration • Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs • Add it to your collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Six Seasons by Joshua McFadden, and Dining In by Alison Roman
This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!