Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious "Fork in the Road" recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters - and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish - and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast - truly an aha! idea - can go sweet or savoury, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don't run out to the store - the basic Carrot Cake is just as satisfying.

‘n Anderste, trots Suid-Afrikaanse Afrikaner kookboek waarin vertellinge van plaaslewe, doilies, koeksisters en ander Afrikaanse ikone saamgevleg word. Anna Carolina put uit die tallose invloede van die Suid- Afrikaanse platteland om iets unieks en eietyds, ‘n viering van ‘n ryk nalatenskap, aan te bied.

These fifty delicious and approachable shellfish recipes--which includes shrimp, crab, scallops, oysters, clams, mussels, and lobster--are perfect for busy home cooks who want to create satisfying dishes and who also may be new to cooking with shellfish. Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these fifty simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. Recipes include: Fried Shrimp, Lemon, and Herbs Grilled Shrimp on Lentil-Arugula Salad Crab and Blistered Cherry Tomato Fettuccine Mini Pizzas with Clams Mussels with Winter Squash and Green Curry Seared Scallops with Capers and Lemon Horseradish and Bread Crumb Baked Oysters Stir-Fried Lobster with Shiitake and Celery Crab and Endive Gratin

Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d'oeuvres - but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice's casual way of life. In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Try sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You'll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti.

Celebrate your favorite coffee shop and one of the most iconic television series of all time with Friends: The Official Central Perk Cookbook! Gather your friends on your favorite couch and prepare over 50 recipes inspired by the iconic Central Perk cafe from the beloved hit sitcom Friends. Friends: The Official Central Perk Cookbook offers a variety of recipes for chefs of all levels. From appetizers and small bites to drinks and desserts, each chapter includes iconic treats from the show and cafe. The latest in Insight Editions' best-selling line of Friends products has more than 50 recipes and beautiful full-color photography, as well as classic stills and iconic quotes from the show. This will be the year's best home cooking companion for fans of the show that has always been there for you.

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Create 75 of the most popular, post-worthy, and fun recipes straight from TikTok with The Unofficial TikTok Cookbook. Become the next viral sensation and make some delicious dishes that will impress all your friends with The Unofficial TikTok Cookbook. From whipped coffee to pancake cereal and mug cakes to seltzer slushies, you can find all the recipes you've seen on social media and have been dying to make in one place. Featuring simple, easy-to-follow instructions, you can now create the recipes you've seen all over the internet in the comfort of your own home. Whether you want to post your cooking creations online or just share them with your friends, this book is a must-have for chefs of all ages!

Cited Celebrity Masterchef, GBBO winners and by millions of ordinary cooks as the book that inspired them to cook, this is THE cookbook that should appear on a kitchen shelf in every home. With basics, such as white sauce, gravy and Victoria sponge, as well as indispensable recipes including sausage rolls, Chelsea buns and even new classics, like pesto and paella, you'll wonder how you survived without it! Even if you have the original, treat yourself (and your friends) to a new copy of this very special anniversary edition. Divided into 17 chapters from nibbles through to vegetarian meals, sauces, baking and even confectionery, it features over 950 recipes. There's a handy information section at the front, which gives tips on food storage, preparation and the best ways to cook different food types, such as rice, meat and veg. In this special 50th anniversary edition - with gorgeous gold-foiled cover - there are 50 new recipes to try along with the much-loved classics from previous editions. A must-buy book!

Traditional Salsas.

Vegetable Salsas.

Fruit Salsas.

Extra Hot Salsas.

Wild Combinations.

Unusual Salsas.

Sweet Salsas.

Index.

Hungry for your favorite meal from Chili's, P.F. Chang's, or The Cheesecake Factory? You can satisfy those cravings at home-without the expensive bill after dessert. Bestselling authors Bruce Weinstein and Mark Scarbrough are the authorities on getting the most out of your Instant Pot, having sold hundreds of thousands of copies of their Instant Pot Bible cookbooks. Now, they reveal the secrets to bringing all the flavor and excitement from dozens of beloved restaurants into your own Instant Pot-from Applebee's and Buca di Beppo to Olive Garden and Ruby Tuesday. Not only do these 175 original recipes taste like the real thing, they put you in control of the cooking. That means you can avoid processed foods, use the ingredients you prefer, and adjust each dish to meet your dietary needs. Plus, they have all been tested to work with every model of Instant Pot. With Instant Pot Bible: Copycat Recipes, any night can taste like dining out on the weekend, featuring original Instant Pot versions of: - Chipotle's Queso Blanco - Hale and Hearty's Chicken Pot Pie Soup - Red Robin's Creamy Artichoke and Spinach Dip - The Capital Grille's Lobster Mac-and-Cheese - P. F. Chang's Spicy Miso Ramen - Applebee's Three Cheese Chicken Penne - Buca di Beppo's World-Famous Meatballs - Cracker Barrel's Sunday Pot Roast - Cafe Rio's Sweet Pork Barbacoa Tostadas - Noodles & Company's Pad Thai with Shrimp - Popeye's Louisiana Kitchen's Cajun Rice - Marie Callender's Famous Golden Cornbread - The Cheesecake Factory's Marshmallow S'mores Cheesecake ...and other dishes inspired by Buffalo Wild Wings, Rao's, Outback Steakhouse, Red Lobster, TGI Friday's, and more!

Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you'll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You'll learn how to make Razza specialties such as: *Jersey Margherita, a new classic improving on Neapolitan tradition with * Meatball Pizza, the first time Richer has shared the recipe for Razza's legendary meatballs * Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella * Santo, topped with caramelized fennel sausage and drizzled with chile oil * Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions * And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven-so you'll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.

Get this collection of more than 450 Depression Era recipes, with nostalgic photos, illustrations and comments. Learn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking! A collection of over 450 recipes from the Depression Era "Back-to-the-Basics" recipes use ingredients common to most kitchens Includes household hints, weights and measures, a spice guide and even some period poetry Brief descriptions of positive aspects of life during the '30s are noted throughout the cookbook Written in a light style; nicely illustrated

In Tuesday Nights: Mediterranean, Chris Kimball and his team of cooks and editors at Milk Street deliver 125 simple, healthful recipes that are easy enough to tackle on a Tuesday night-but taste like they took all weekend. Drawing inspiration from Italy and the coast of France to Greece, Israel, Morocco, and beyond, this cookbook provides a fresh interpretation of Mediterranean meals that are as beloved for their health benefits as their robust flavor. Every Tuesday Nights recipe delivers big, bold taste and is ready in under an hour-with many ready in under twenty minutes. Using pantry staples and just a few other ingredients, these meals range from authentic classics to a treasure trove of new and unexplored recipes. Tuesday Nights Mediterranean is organized with the home cook in mind, gathering recipes in chapters such as Fast (under an hour), Faster (45 minutes or less), and Fastest (25 minutes or less), and will expand on the enduring popularity of the Mediterranean kitchen to help get dinner onto the table in a flash, any night of the week.

The bestselling author and Emmy Award-winning cohost of ABC s The Chew takes the intimidation out of cooking and shows you how to savor life fully every day with this gorgeous cookbook featuring more than 125 easy, healthy, and delicious timesaving recipes.

For many people, especially those who aren t quite at home in the kitchen, the idea of cooking a homemade meal can be terrifying, uninspiring, or just feel like a chore. In The Happy Cook, Daphne Oz makes cooking fun and relaxing, and shows anyone newbie or seasoned expert how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.

Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook.

Here are recipes for the whole day and the whole week, from Saturday dinner parties to quick-and-easy weeknight leftovers. With The Happy Cook, eating well is a breeze with delights such as:

Breakfast Crispy-Crunchy Honey-Thyme Granola, Chocolate Almond Breakfast Bars, and Coconut-Mango Pancakes

Lunch Kale and Plum Salad with Miso Vinaigrette, Warm Spring Pea Soup, Seared Garlic-Lime Shrimp Banh Mi and Philly Cheesesteak Quesadillas

Dinner Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot-Rosemary Glazed Lamb Chops

Dessert "Outlaw" Carrot Cake with Brown Sugar Buttercream, Better Brownies, Sour Apple Juice Pops, and Nutty Banana "Ice Cream"

The Happy Cook is all about real-life application and real-life success. Celebrate every occasion and every meal with mouthwatering, vibrant, easy food. It's not about perfection, as Daphne makes clear. It s about the confidence to get into the kitchen, have fun, and become a happy cook!

SEE ISBN 9780754834519 FOR THE UPDATED NEW HARDBACK EDITION - WITH MANY NEW RECIPES. This delightful recipe book opens with a brief history of afternoon tea traditions and etiquette and provides a guide to classic and speciality teas of the world, as well as information on how to choose, blend and make the perfect pot of tea. The 160 recipes that follow include timeless cucumber sandwiches with crusts removed, squidgy chocolate eclairs, and light-as-air scones with jam and cream. There are also contemporary recipe suggestions such as shallot, thyme and garlic cheese muffins, moreish peanut butter teabread, and chunky chocolate and banana cakes. This fabulous collection of teatime delights is sure to delight time and time again.