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A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient. Gelatin is back and exploding on the culinary scene. According to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it’s time to take the gelatin explosion to its heights. In Jiggle!, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin. Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats ‘n’ Beets). Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.
This handy cookbook teaches new-to-intermediate Linux users the essential skills necessary to manage a Linux system, using both graphical and command-line tools. Whether you run Linux in embedded, desktop, server, or cloud or virtual environments, the fundamental skills are the same. This book aims to get you up and running quickly, with copy-paste examples. Carla Schroder provides recipes that cover specific problems, with discussions that explain how each recipe works, as well as references for additional study. You'll learn how to: Use systemd, the new comprehensive service manager Build simple or complex firewalls with firewalld Set up secure network connections for Linux systems and mobile devices Rescue nonbooting systems Reset lost passwords on Linux and Windows Use dnsmasq to simplify managing your LAN name services Manage users and groups and control access to files Probe your computer hardware and monitor hardware health Manage the GRUB bootloader and multiboot Linux and Windows Keep accurate time across your network with the newest tools Build an internet router/firewall on Raspberry Pi Manage filesystems and partitioning
What's not to love about the pressure cooker? Using pressure created by super-heated steam, the pressure cooker can cut cook times by 70 percent, meaning dinner is on the table faster, and with significantly less energy use. Your dinner will be more nutrient-rich because vitamins and other good things won't be lost in evaporating steam. And it will taste delicious and succulent because none of the food's moisture has been allowed to escape. Finally, today's modern pressure cooker has been re-engineered for safety and ease of use, including the development of the electric pressure cooker.
With more than one thousand recipes and eighteen hundred color photographs, this in-depth cookbook provides aspiring cooks with all the basics, as well as innovative and unexpected foods, instruction in hundreds of cooking techniques, nutritional guidelines, entertaining advice, and tips on selecting wine.
Transform your convenient and affordable frozen ingredients into a fresh, home-cooked meal in less than 30 minutes with these 100 quick and easy recipes—no thawing required. If you’re not someone who plans out their weekly menu days in advance, then this cookbook is for you. Thanks to your freezer, you can create more than 100 different recipes for fresh, delicious meals that you can devour in less than 30 minutes. No need to wait hours for the ingredients to thaw and defrost, simply grab your ingredients and start cooking. Filled with simple solutions to your dinner dilemmas, The 30-Minute Cooking from Frozen Cookbook allows you to spend less time shopping, prepping, and planning your meals and spend more time doing the things you actually enjoy! Save money and eliminate food waste by storing the ingredients you buy in the freezer, keeping them fresher for longer. Cooking from frozen ingredients is a quick, cost-effective way to feed your family and with this cookbook to guide you, it is now easier—and tastier—than ever.
An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
The All New Ultimate Southern Living Cookbook has something for everyone - from the beginner cook to the expert chef. Make this one of the indispensable tools in your kitchen!
Chocolate chip-filled recipes that “run the gamut from a variety of cookies and candies to muffins, pies, tarts, puddings, cakes and ice cream desserts” (San Bernardino Sun). One of the greatest pleasures of life is biting into a warm chocolate chip cookie straight from the oven. Now imagine it’s Chocolate Chip Bread Pudding or Chocolate Chip Angel Cake with Chocolate Marshmallow Frosting. The Essential Chocolate Chip Cookbook offers forty-five recipes that cover all the dessert bases—cookies, cakes, candies, brownies, tarts, frozen treats, and more. Chocolate chips saturate these recipes inside and out, so there’s also a guide to the differences between these tiny indulgences. Using milk, semisweet, bittersweet, and white chocolate, Klivans encourages readers to discover their favorite chocolate chip recipes by, of course, tasting them all! “If you keep chocolate chips stashed in your fridge or cupboard and want to whip up something beyond the usual chocolate chip cookies, you’ll find 45 creative ideas in The Essential Chocolate Chip Cookbook.” —Tampa Bay Times
THE INSTANT NATIONAL BESTSELLER • Brittany Williams lost more than 125 pounds using her Instant Pot® and making all her meals from scratch. Now she shares 125 quick, easy, and tasty whole food recipes that can help you reach your weight loss goals, too! Brittany Williams had struggled with her weight all her life. She grew up eating the standard American staples—fast, frozen, fried, and processed—and hit a peak weight of 260 pounds. When her 4-year-old daughter’s autoimmune disease was alleviated by a low-sugar, dairy-free, grain-free, whole-food-based diet, Brittany realized she owed her own body the same kind of healing. So on January 1, 2017, she vowed to make every meal for a year from scratch, aided by her Instant Pot®. She discovered that the versatility, speed, and ease of the electric pressure cooker made creating wholesome, tasty, family-satisfying meals a breeze, usually taking under thirty minutes. Not only did the family thrive over the course of the year, Brittany lost an astonishing 125 pounds, all documented on her Instant Loss blog. Illustrated with gorgeous photography, Instant Loss Cookbook shares 125 recipes and the meal plan that Brittany used for her own weight loss, 75% of which are recipes for the Instant Pot® or other multicooker. These recipes are whole food-based with a spotlight on veggies, mostly dairy and grain-free, and use ingredients that you can find at any grocery store. The clearest guide to navigating your Instant Pot® or other multicooker that you’ll find, Instant Loss Cookbook makes healthy eating convenient—and that’s the key to sustainable weight loss.
“A guide to nurturing your marriage through food . . . The book has everything a couple needs to build a life together in the kitchen.” —Relish Decor This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms. “What’s better for couple’s cooking than a book based solely on recipes for newlyweds? Check out Sarah Copeland’s inventive, easy-to-execute dishes that are perfect for a pair.” —Brides “Celebrates the joy of cooking for two, but the recipes aren’t necessarily scaled that way, making enough for dinner guests, leftovers or simply to satisfy bigger appetites. The savory recipes span the globe, with influences from Asia, the Mediterranean and the Mideast, among other places.” —Columbia Daily Tribune “It aims to inspire you to bring the love of your relationship and to translate it into the food you prepare together. While none of the recipes are difficult by any means, they’re all dishes that you’d be proud to put on your table, whether that table belongs to a newlywed couple or not.” —The Huffington Post