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"She's like a modern-day, southern-fried Erma Bombeck or Dave Barry." --Booklist Is the brand sticker still affixed to your sauté pan? Is your wok used solely as a receptacle for potato chips? Does your blender only see the light of day when Baccardi or Tequila is involved? If so, then welcome to the Kitchen Virgin Club. But don't despair--you're in the illustrious company of Susan Reinhardt: syndicated columnist, spokeswoman for skewed southern bellehood. . .and one truly lousy cook. In this cleaver-sharp new collection of food stories, culinary missteps, and recipes from yummy to yucky, Reinhardt comes clean--way clean--as the unapologetic product of a long line of talented, fascinating, funny women who have regular brushes with homicide by pot roast. From "The Toaster Oven is a Bee-otch" to "When Road Kill Makes it to Mikasa," as well as the titular tale of the socialite who shaved her fuzzy greens, these stranger-than-fiction accounts will have you laughing until milk spews out of your nose. And for those inspired to graduate from Kitchen Virgin to Kitchen 'Tute, there's "Bone Apple Cheat!"-- Reinhardt's own shortcut-to-real-food recipes. So next time you're tempted to make Taco Bell your last (okay, first) resort, crack open this book, have a laugh. . .and get cookin'. "So engaging. . .so honest. . .will make you laugh out loud." --The Asheville Citizen-Times "Like hanging out with your bluntest, most mischievous friend, the one who never fails to crack you up." --Chicago Sun-Times "Funny and touching. . .Reinhardt is not afraid to put it all out there." --The Pilot (N.C.) "Susan Reinhardt takes the naked, honest truth and sets it on fire in a blaze of laughter. . .will have you holding your sides the whole time." --Laurie Notaro, Autobiography of a Fat Girl "She can break your heart in one sentence and leave you laughing till you're breathless in the next."--Julie Cannon, True Love & Homegrown Tomatoes Susan Reinhardt is a syndicated columnist and feature writer whose work has appeared all over the world in major newspapers such as the Washington Post, London Daily Mirror, Newsday, and other Tribune Media and Gannett publications. Reinhardt has won dozens of awards for her writing, including several Best of Gannett honors and a Pulitzer Prize nomination. A long-time volunteer fund-raiser for Hospice, the United Way, the American Lymphoma and Leukemia Society, the PTO and other worthwhile and not so worthwhile causes, Reinhardt is also a proud member of the Not Quite Write Book Club, a group of ten women who drink wine and pretend to act literary. A true Daughter of the South, Susan Reinhardt was born in South Carolina, was raised in Georgia, and currently makes her home in Asheville, North Carolina, the jewel city of the Blue Ridge Mountains. She is married to jazz musician Stuart Reinhardt and has two adorable children. She still calls her mama every night.
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
'He's a regular guy - he's not a chef and he's not formally a cook, and he was a virgin in the kitchen ... I love his enthusiasm for food, having a laugh and for family, and I think, at the end of the day, that's what food is about. Viva Virgin Kitchen ' - Jamie Oliver 'One of the country's hottest young chefs'. - The Times Barry Lewis shot to fame by posting brilliant videos on his YouTube channel My Virgin Kitchen. The channel became an overnight hit, gathering millions of views and now has over 600,000 subscribers. With the backing of Jamie Oliver, Barry became a regular on Jamie's Food Tube channel. Having taught himself how to cook, Barry is passionate about encouraging others to take the plunge. He focuses on exciting recipes that all the family will love - all made easily, with simple ingredients. His recipes are healthy and delicious and focus on giving everyone the confidence to get stuck in. Whether you're looking for a quick dinner for everyone such as Coconut Crumbed Chicken or Mac 'n' Cheese; fantastic new ideas for pizzas or flapjacks; international influences like Cod Tagine; or hidden veggies in Carrot Cake Cupcakes or Pasta Bake - here is a wonderful collection of recipes to use again and again. If you're a virgin in the kitchen, you're in great company
As a teen, Raylene Thompson had a less than stellar reputation in the kitchen. In fact, her younger sisters would burst into tears at the mere thought of having to eat any one of her tasteless and unpleasant dinners. As her life progressed and took her to Asia to live for forty years, Raylene learned to rely on live-in housekeepers to prepare delicious meals for her, never learning to cook herself until she returned home to America to care for her aging parents. In a collection of family recipes that highlight cuisines from around the world, Raylene shares a multitude of her late mother’s tasty and easy-to-prepare dishes that combine great tastes from international kitchens and utilize crisp, fresh ingredients from local family farms and markets. Her delectable recipes include hot clam dip, melted brie in a crust, apricot nut bread, Flemish beer stew, teriyaki chuck roast, chicken satay and peanut sauce, English toffee ice box pudding, and soft and chewy peanut butter cookies. In this delightful cookbook, a daughter serves tribute to her late mother by sharing simple yet delicious recipes that teach home cooks around the world that preparing a wonderful meal is one of the best ways to show love.
Debi Mazar and Gabriele Corcos, hosts of the Cooking Channels's hit show Extra Virgin, bring together food, family, and style in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Devi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love. Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it. So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
From the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson's debut cookbook, featuring American classics, made her way. In Sunny's Kitchen, Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with an array of comfort foods. Sunny gives you the whole world in just a few bites: her southern Slow ‘n’ Low Ribs, a bit of Germany in her currywurst-inspired Pork Burgers with Spicy Ketchup, Asian influences in Spicy Noodle Bowls, and a classic Shrimp and Andouille Boil from New Orleans. Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.
A roadmap to help home cooks round out and enhance any meal, for any occasion with 1001 recipes for every type of side dish imaginable. Every cook struggles over making side dishes, from choosing what goes best with the main course to getting stuck in a rut making the same tired green beans and rice. But this destined-to-be-dog-ear'd compendium of side dishes changes all that; more thorough than any other cookbook, our first complete compilation of side dishes offers 1,001 perfect recipes for tonight and every night, whether you only have a few minutes or need your next dinner-party go-to. Chapters are organized by type of side dish to help you find just what you're looking for. For weeknight inspiration, Basics You Can Count On offers quick-and-easy recipes like Skillet-Roasted Brussels Sprouts you can make in just 10 minutes. Having company? Choose elegant sides from Dinner Party Winners, like a stunning Pommes Anna or Pearl Couscous with Caramelized Fennel and Spinach. Tasked with bringing a side to a potluck? Potluck Favorites offers recipes that everyone will ask for, like Chopped Caprese Salad. Reimagining your holiday table? The Holiday chapter mixes reliable standbys like Creamy Mashed Potatoes and Classic Bread Stuffing, with fresh, seasonal dishes, like Farro Salad with Butternut Squash and Radicchio and Garlic-Scented Mashed Sweet Potatoes with Coconut Milk and Cilantro. A Bread Basket chapter is included as are creative sauces and toppings for taking things up a notch.
Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.