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Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.
In Good Food No Fuss, Anne Willan proves that great meals don't have to be difficult. Here is a superb collection of 150 recipes and ideas that are easy to prepare yet full of flavor. With dishes such as Mussel Stew with Saffron and Cream, Hot Toddy Chicken Breasts, Spicy Lamb Hotpot, and Three-Cheese Macaroni -- not to mention mouthwatering desserts such as Mocha Chocolate Mousse -- this book will appeal to anyone who wants great food but who also wants to keep things simple. The key to quick, quality cooking is organization. To that end, Good Food No Fuss is split into eight sections that speed home chefs to the right recipe: Thirty Minutes to the Table, One-pot Ideas, Family Fare, No-cook Suppers and Salads, Lightly Vegetarian, Perfect for Parties, Fast Finishes, and Happy Endings. Each of these handy divisions includes more than a dozen recipes, hints, tips, wine recommendations, and variations on the theme. A sumptuous feast for the eyes as well as the taste buds, Good Food No Fuss is a must-have for great weekday family cooking. Book jacket.
Your new go-to collection of easy, family-friendly recipes, from popular chef and television personality Ryan Scott Emmy Award-winning celebrity chef (and dad) Ryan Scott knows well that family life is wonderful, but can be a very hectic business--stressing over mealtime shouldn't add to the madness! This heartfelt collection comes straight from his home kitchen's regular rotation into yours. Reflecting Ryan's colorful personality and practical approach, the recipes are kid-friendly and packed with clever hacks and pro tips for getting meals on the table (and cleaning up) quickly. There are no fussy cooking techniques or long ingredient lists; instead, the focus is on family-centered meals for even the busiest of days--irresistible recipes like Turkey Reuben Meatloaf, Broccoli-Cheddar Bow Ties, and Naturally Sweet PB&J Pancakes. Even crowd-pleasing desserts like Everything-But-the-Kitchen-Sink Cookies and Butterscotch Marshmallow Squares remain delightfully simple, for minimal stress and maximum fun.
Based on the Weight Watchers Winning Points program, these 245 recipes give the reader a blueprint for eating healthy to lose weight. No recipe is more than eight points per serving. Four 8-page full-color inserts.
The creator of the Clean Food Dirty City brand shares 100 simple, vibrant, gluten- and dairy-free recipes for looking and feeling your best. In her debut cookbook, Good Clean Food, health coach Lily Kunin shares plant-based recipes for irresistibly clean, wholesome food. With Lily’s less-is-more approach, you’ll learn how to create nourishing dishes, bowls, salads, smoothies, and more using gluten- and dairy-free ingredients. Her delicious recipes are complemented by the same vibrant, textured, and stunning photography that has become a trademark of her popular site Clean Food Dirty City. Organized by the way that food makes you feel—awakened, nourished, cleansed, restored, sustained, and comforted—Good Clean Food highlights key ingredients that support healthy eating and clean living. The book contains a flavorful mix of recipes, including: Falafel Bowl with Mediterranean Millet and Green Tahini Walnut Taco Salad + Avocado Pesto Zucchini Noodles Evergreen Detox Bowl Sunny Immunity Smoothie Bowl Salted Caramel Bonbons The book also features a “Bowl Builder” section that walks readers through the process of building the perfect grain bowl, and provides helpful advice on how to stock a healthy kitchen and prep for the week ahead. Helpful tips and recipes instruct on using the same ingredients from your pantry for beauty enhancement, like a raw honey-turmeric facemask and rosemary-coconut oil hair treatment. “I love this vibrant, welcoming cookbook! Instead of structuring itself around rigid rules and restrictions, it leads by delicious example—first with Lily’s story of how she healed herself through food, and then, most importantly, with dozens of fresh, wholesome, super-enticing recipes.” —Lukas Volger, author of Bowl
From acclaimed cookbook author, successful store proprietor, and regular guest on the Food Network's Barefoot Contessa, comes Summer on a Plate, a cookbook filled with simple but elegant recipes that showcase the spectacular fresh produce of the summer months. Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five years and understands summer's rhythms. She knows that while you may want to enjoy a picnic on the beach or a late supper on the porch, you don't want to spend the entire day in the kitchen, painstakingly preparing elaborate dishes. In Summer on a Plate she shares more than 120 recipes for delicious, no-fuss, memorable meals that celebrate the bounty of summer. Anna never confuses simple with ordinary. A distinctive first course of Avocado Mousse and Shrimp on Tortilla Chips comes together in a flash. Chilled Tomato and Cucumber Soup with Seasoned Croutons makes a light and refreshing midday meal, and Spicy Corn Fritters with Salmon Caviar Dip are just the thing to set out for your weekend guests when a sunny Saturday on the beach turns into breezy evening on the deck. Many dishes can go straight from the grill to the table, like Grilled Tenderloin of Beef with Fresh Herb Sauce or Perfect Whole Grilled Chicken with Plum Chutney. In the mood for seafood? Halibut Baked with Olives, Lemons, and Fresh Basil is a snap to prepare and full of fresh flavors. And what would summer be without salads? Serve Black Mission Figs with Goat Cheese and Upland Cress to begin a dinner party, while the Magret of Duck and Wild Rice Salad or the Asian-Flavor Beef, Pepper, and Spinach Salad are meals in themselves. If your favorite part of the meal is dessert (like Anna!) you won't be disappointed. Chocolate Chunk Orange Cake is a sweet ending to any meal (or even a sweet breakfast) and is just as satisfying with a cup of midafternoon coffee. Rhubarb Blueberry Pie or a Peach Tart with Almond Topping and a Cookie Crust take advantage of the best of summer fruits. The Coconut Lemon Layer Cake is a showstopper, or you can opt for a simple dish of dead-ripe berries lavished with a dollop of Crème Fraîche. Put summer on your plate and enjoy everything the season has to offer.
Presents quick to prepare and satisfying recipes derived from London's The Havelock's menu of Modern British dishes. This book includes winter-warming dishes such as Pot-roast chicken with Leek and Anchovies, delicious tarts including Crab, Tomato and Saffron and family puds such as Steamed Pecan, Maple, Norfolk Apple and Treacle Tart, and more.
No Faff, No Fuss, Just Food is a cookery book for people who have better things to do than slave over a hot stove. Filled with suggestions as well as recipes and thoughtfully peppered with pages for your own ideas, this book takes the lid off the simmering worries which many people have when cooking for themselves, family and friends – cooking should be fun, not scary, and reading this romp through possibly the most relaxed kitchen in the world will have you laughing as well as, very soon, cooking like you mean it! Recipes in No Fuss, No Faff, Just Food include main meals, snacks, basic techniques and – of course – chocolate cake! There’s no point in a recipe book with no chocolate cake in it and as a bonus, it is gluten and dairy free! Safety in the kitchen, from sharp knives to anaphylactic shock, avoidance of, is covered as well as some yummy recipes. If you only ever have one cookery book, make it this one.
Are your taste buds as demanding as your schedule? With busy work and social calendars and family obligations, few people have time to prepare elaborate meals during the week. But that doesn't mean you and your family are doomed to a diet of frozen dinners; with a little planning, anyone can prepare delicious meals even on hectic weeknights. In The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, Barbara Witt shows you how to cook for pleasure on the weekend and eat with pleasure during the week. Want a chicken potpie on Tuesday? No problem. Make the pie crusts and prep the filling on Sunday, and the dish is almost ready to go. Not sure what to do with the leftover fruit in the fruit bowl on Saturday? Turn those apples and pears into a chutney to serve with a pork dish on Thursday or with lamb chops on Friday. Clean, chop, and bag vegetables on Sunday to add to frozen beef broth for a quick and delicious soup, or make an Italian beef stew and use the leftovers to make a hearty pasta sauce. With a little advance work, the possibilities are endless. The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead includes detailed, step-by-step, mouthwatering recipes for sophisticated dishes like Garlicky Roasted Tomato Soup, Polenta with Gorgonzola and Caramelized Onions, Saffron Rice Pilaf, Five-Spice Baby Carrots, Short Ribs Braised with Three-Color Peppers, Trinidad Curried Pork, Mexican Meat Loaf, Leek and Fennel Pasta Sauce, and Bolognese Meat Sauce. Simple yet sumptuous dessert recipes include 30-Minute Lime Cheesecake and Apple and Currant Sour Cream Pie. Recipes for condiments that can transform a meal -- such as Asian Pear with Mango Chutney, Tomatillo and Green Chili Salsa, and Red Onion Confit -- round out this user-friendly volume. Witt even provides details on how to stock your pantry. After all, what's the point of having pasta sauce in the freezer if you don't have any pasta in the cupboard? The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead is for those who love good food and love to cook but just don't have the time during the week. Witt invites you to relax in the kitchen on the weekends and shows you that with a little planning, weekday meals can be just as wonderful as weekend meals.
Here are tips, tricks, and practical advice for dealing with issues that these dieters face every day: How to eat to maintain weight loss, the best way to deal with eating binges, what to do when dining out or facing temptations during the holidays, the safest times of day to eat high-carb foods, McCullough also provides information on new low-carb products, "secret weapons", mail-order sources, vitamin supplements, the use of "healthy fats" in cooking, and effective bounceback programs from periods of indulgence -- as well as 165 delicious recipes that never seem like a sacrifice.