This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking. Thawed contains the fundamentals of cooking through easy recipes, photographs, and basic guidelines for buying and storing food, grilling, and entertaining. After the first few years of college or even your first years starting a career and after you've had enough greasy pizza and microwave dinners, Thawed serves as a fool-proof start to your cooking repertoire. Thawed fuses timeless recipes with sugar and spice to bring you excitingly modern meals to pass on for generations. The recipes featured in Thawed have been tested and tasted by your peers, and the results are in...it's easy! Whether it's to impress the girl you just started dating, to gather friends together for a round of juicy gossip, or to celebrate youth, Thawed provides you with the cooking know-how and elegant meals that will leave your guests utterly astonished.

Learn how to craft truly beautiful fudge, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of fudge-making. This book will guide you through the fudge-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of classic fudge recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

From the celebrated European patisserie Petit Gateaux, comes the recipe book with one basic tart recipe and sixty variations. Once the ‘base’ recipe is perfected, you can experiment and make any tart you want!

The book for bakers everywhere―from beginners to experts―who would like to learn how to fill and decorate an infinite variety of tarts to perfection.

Discovering the joy of homemade patisserie has never been easier. French patisserie Petit Gateau equips even the most rudimentary of bakers with the skills to create beautiful tarts of an endless variety of colour and flavour, all with just one core recipe.

Chapters include:

• Dough – How do you make the perfect dough for little tarts?
• Examples – Exploring the best fillings for your tarts and the ways you can create unlimited variations.
• Almond Cream and Clafoutis Cream – How to create that perfect creamy layer...
• Crumble – Crunchy toppings for the perfect textured tart.
• Pastry Cream – A velvety texture with a rich vanilla flavour
• Fruit – From apples and pears to pineapple and rhubarb, how do you make your fruit to the perfect texture and sweetness for patisserie?
• Chocolate – Good chocolate is essential to a great tart and this book includes fifteen different types of ganache, as well as other chocolate-y fillings and toppings for you to get your chocolate fix.
• Party Time – Easter, Hallowe'en and Christmas are not the same without a special tart to mark the occasion.

Drawn from the author's ongoing column in TrueWest Magazine, this cookbook combines myths, nostalgia, and legends with usable, delicious, and fun recipes for use at home or on the trail--all with a western theme. Readers will be surprised to learn the stories behind some of their favorite recipes, and they'll find inspiration from the days of cooking along the trail or in the old iron cook stove in these dishes interpreted for a modern cook's kitchen.

Delicious and beautiful recipes from Martha Stewart's personal salad chef and the self-proclaimed "Bob Ross of salads." Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes-such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad-are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it's about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

Learn how to craft truly beautiful sweets, the way they used to do it. This vintage-style book is a kitchen staple for any creative cooks wanting to take a trip back to the golden age of sweet-making. This book will guide you through the sweet-making process, including a brief history of the sweet treats, confectionery techniques, the best kind of equipment to use and lots of recipes to try out. The How They Used To Do It series will take you back to the golden age of practical skills; an age where making and mending, cooking and preserving, brewing and bottling, were all done within the home. The series will instruct you in a whole range of traditional skills that have fallen out of use, putting old knowledge into new hands. Using household items, nifty hints and tricks, and a little creativity you will be surprised what you can achieve.

Get a taste of what it's like to be famous with recipes from your favorite film and television stars. Whet your appetite with Renee Taylor's ("The Nanny") "Aphrodisiac Appetizers." Dance the night away with John Travolta's ("Saturday Night Fever, Pulp Fiction") "Tuna Tar Tare Won Ton Crisps." Kick it up a notch with Jackie Chan's ("Rush Hour, Shanghai Noon") dangerous "Beef Fillet with Season Vegetables."

Still hungry?

Come back for second helpings of James Earl Jones' ("The Hunt for the Red October, Field of Dreams") "Chilean Sea Bass" and have a laugh with a friend over some of Chevy Chase's ("Caddy Shack, National Lampoon's Vacation") "Barbequed Chicken." Don't forget to save room for dessert. Anthony Hopkins' ("The Silence of the Lambs, Howards End") "Bara Birth" and Jamie Lee Curtis' ("Trading Places, True Lies") "Key Lime Pie" are to die for.

Filled with autographed photos, biographies, and fun facts, "Celebrities and Their Culinary Creations" is perfect for anyone who loves film or food and would make a great addition to any fan's collection.

Best of all, 50% of all profits of this book will be donated to Childrens Hospital Los Angeles Foundation.