"YouTube(R) sensation Clara Cannucciari shares her treasured recipes and commonsense wisdom in a heartwarming remembrance of the Great Depression

"Clara Cannucciari is a 94 year-old internet sensation. Her YouTube(R) Great Depression Cooking videos have an army of devoted followers. In "Clara's Kitchen," she gives readers words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a "pull yourself up by your bootstraps" philosophy of living. In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other treats Clara gives readers practical advice on cooking nourishing meals for less. Using lessons she learned during the Great Depression, she writes, for instance, about how to conserve electricity when cooking and how you can stretch a pot of pasta with a handful of lentils. She reminisces about her youth and writes with love about her grandchildren and great-grandchildren. "Clara's Kitchen "takes readers back to a simpler, if not more difficult time, and gives everyone what they need right now: hope for the future and a nice dish of warm pasta from everyone's favorite grandmother, Clara Cannuciari, a woman who knows what's really important in life.

"Great recipes from a celebrated resort."

Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Cafe. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the cafe staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors.

With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the cafe's selection of top sellers -- from warming soups to desserts -- indulging in such culinary favorites as: Whiskey-smoked salmon chowder Ymir curry bowl Whitewater veggie burger Runaway train wrap Peppercorn, brandy and gorgonzola sauce Crackle top snowy mountain cookies Whitewater brownies.

Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes.

Think only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense "BBQ Sauces, Rubs & Marinades For Dummies" shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember.

Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meatBuild a BBQ tool setCraft your own saucesSmoke and grill like a proMarinate like a masterChoose the perfect time to add sauceRub your meat the right wayWhip up fantastic sidesAdd flavor with the right fuelPlan hours (and hours) aheadCook low and slow for the best resultsAvoid flavoring pitfallsTurn BBQ leftovers into ambrosia

Complete with helpful lists of dos and don'ts, as well as major barbecue events and associations, "BBQ Sauces, Rubs & Marinades For Dummies" is the secret ingredient that will have your family, friends, and neighborhoods begging for more.

'I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!' NIGELLA LAWSON 'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT From Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious. In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home. Recipes include: Parsi omelette Charred sweetcorn and paneer salad Persian scorched rice Parsi kheema Kedgeree - a Parsi version Prawn Patio Mango poached in jaggery and saffron Cardamom doughnuts Blending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook - it is a love letter to the Parsi culture and its people. 'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSON

Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or vacuum cooking. This will not suit the candymaker who uses open-fire cooking. Here is only one example in a hundred where a formula that is suitable for the large candy factory will not give good results in the medium shop. The large candy manufacturer has his highly paid executive to take care of all his problems, but the smaller manufacturer has his hands full with making and selling his products. He is only too likely to neglect the candymaking end. That is why this book should be of particular interest to the retail and medium-wholesale candymaker. The man who must know his business from A to Z should find this work a treasury of candymaking.

This title helps to bring the tastes, textures and traditions of this classic Chinese style of dining to your own home. Whether steamed or fried, vegetable or meat, roll or dumpling, there is a delicious bite here to tempt everybody's tastebuds. You can try classic Yam Cake, steamed Jicama Dumplings, crispy Sesame-coated Chicken, world-famous Roast Pork Dumplings or irresistible Deep-fried Wontons. It offers 100 photographs that include step-by-step images and inspirational pictures of each finished dish, making it simple to create professional-looking morsels. It includes nutritional notes that are provided for every recipe. It covers various cook's tips that explain unusual ingredients and techniques, and variations provide ideas for ringing the changes. Dim sum is a traditional style of eating, where bite-sized tidbits are served for shared dining. This beautiful book makes authentic Chinese dim sum accessible to the home cook. It opens with a practical introduction to the cuisine, with essential information on ingredients and equipment. More than 25 recipes follow, with a diverse selection of dishes from all over China. There is something for every occasion, with vegetable, shellfish, poultry or meat offerings. Choose from Chive Dumplings, Quail's Eggs Sesame Toast, Beef Cakes, or Pork and Cabbage Dumplings. Photographs show tricky stages of preparation, as well as the finished dish, so it is easy to see the results you are aiming to achieve. With easy-to-follow instructions and plenty of tips and variations throughout, this book will be a perfect addition to the kitchen shelf of every keen cook.

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!

The Mandala Kitchen sheds light on which foods and lifestyle choices can either promote or damage your gut health, and offers a collection of easy, delicious and nourishing recipes to heal your gut and as a result strengthen your immune system, improve your mood and assist in weight loss. All the recipes have been designed to be time saving as well as family friendly. Includes A Gentle Start - a meal suggestion to start healing your gut; Lunchbox- ideas and recipes for on-the-go gut health; Gut healing recipes for children- child-friendly meals.

Imagine a table laden with homemade scones and muffins, freshly made sandwiches and savouries, biscuits and cookies, cakes and pastries of all varieties, and seasonal fruit jams. Afternoon tea is a perfect treat, to be enjoyed by everyone whenever you can, not just a ritual for high days and holidays. This delightful recipe book presents 200 delicious dishes to serve for afternoon tea. It opens with a brief history of afternoon tea traditions and etiquette. A guide to specialty teas of the world follows, and of course information on how to choose, blend and make the perfect cup of tea. There are recipes suitable for traditional high tea, family afternoon tea, teatime celebrations or an indulgent get-together - and recipes to suit the different seasons, as well as to suit different appetites. All the well-known classics such as Victoria Sponge, Bakewell tart, chocolate cake and malt loaf are included, and of course savouries such as sausage rolls, mini quiches, cheese straws and more. Learn how to make your own crumpets, English muffins, teacakes and preserves. Enjoy classic cucumber sandwiches, mouthwatering chocolate eclairs, and fruit teabreads. Whether you are planning an alfresco tea in the sun or tucked up by the fire after a winter walk, this collection of delights - beautifully photographed throughout - is a must for all teatime lovers.

This is a collection of over 500 traditional recipes from the National Trust. The recipes range from starters to puddings and provide a source of the best of traditional British cooking, from medieval braised rabbit with prunes to 'tum-tickling puds' such as Apple Hat and College Pudding and delicate desserts Damson Snow and Marbled Rose Cream. A collection of the best traditional British recipes from the National Trust. The recipes range from starters to puddings and provide a source of the tastiest food that has stood the test of time in British cooking, from medieval braised rabbit through shepherd's pie and toad in the hole to 'tum-tickling puds' such as apple hat and college pudding and delicate desserts damson snow and marbled rose cream. Though the emphasis is on the practical, the book includes the historical background for some of the key dishes within the book, from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century Mulligatawny soup (derived from a Southern Indian dish). The National Trust have researched the archives to find an authentic but delicious taste of history.

Martin Price has been cooking for HRH Princess Haya and her family for many years, and she describes him as 'the soul of our home'. His recipes have been enjoyed by the family and their visitors but, until now, have not been available for the general public to enjoy. A harmonious mix of international cookery, The Private Chef includes everything; from soup, snacks, and starters to biscuits, cake, and dessert. Traditional British dishes such as Shepherd's Pie and Cawl sit alongside Arabic staples such as Lamb Saluma and Ouzi. The recipes are delicious, and easy to follow. With stunning food photography and behind-the-scenes shots in the kitchen and gardens of Dalham Hall, Newmarket this is a perfect gift for anyone who enjoys food.