Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home.

Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, right now.

As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the super computer to turn big data into delicious recipes, Briscione realised that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour - and it led, in time, to The Flavor Matrix. A ground breaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavour-pairing manual anyone will ever need.

With this book, Carolyn invites readers into her kitchen, this time to deliver mouth-watering keto soups and stews that are quick and simple to prepare. As always, Carolyn knows that taste comes first, even for home cooks with dietary restrictions, so the focus is on making low carb, high-fat meals that rival their non-keto counterparts. Carolyn's mission is to prove to the world that special diets need not be boring or restrictive and that low-carb and gluten-free dishes can be just as good as or better than their conventional counterparts. It's astonishing what can be done with a bag of almond flour, a stick of butter, and a willingness to experiment!

Who wants to eat meat without potatoes? Chicken without rice? Chili without cornbread? Sides can really make the meal. (Sometimes even taking center stage, as Aunt Annie's sweet potato casserole tends to do at the holidays.) Add the perfect compliment to all of your favorite dishes with the delicious--and deliciously healthy--recipes in this book. With many gluten-free and sugar-free options, there's sure to be something for everyone.

tawaw [pronounced ta-WOW]: Come in, you're welcome, there's room. Acclaimed chef Shane M. Chartrand's debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Metis father and Mi'kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawaw: Progressive Indigenous Cuisine, a book that traces Chartrand's culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family's acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes - including Chartrand's award-winning dish "War Paint" - along with personal stories, culinary influences, and interviews with family members, tawaw is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal.

Most people are familiar with classic Italian pesto, a green sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, salt, and olive oil. But Leslie Lennox, founder of the award-winning artisanal pesto company Hope's Gardens, shows us that pesto need not be limited to its original ingredients-and that creative pestos can serve as building blocks for all manner of flavorful dishes, just like any good "mother sauce." In Pesto: The Modern Mother Sauce, Lennox introduces readers to a new way to think about pesto. In the right proportion, almost any combination of plants, garlic, nuts, cheese, seasoning, and oil can make a delicious sauce-especially when you're using what's on hand, what's local, and what's in season. Lennox offers up several favorite pesto recipes, and then takes these simple sauces a step further. They serve as the building blocks for 97 kitchen-tested recipes for breakfast, lunch, dinner, and more. From risotto and ramen to chicken fajitas and swordfish kebabs, everything tastes better with pesto!

IACP AWARD FINALIST: The IACP Julia Child First Book Award, Presented By The Julia Child Foundation for Gastronomy and the Culinary Arts For ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the apres-ski culture and mountain town life. Apres-ski is more than just an afternoon beer in the lodge. It's an opportunity to gather with friends and family over delicious food and drinks during the cold winter months. This cozy cookbook invites home cooks of all levels to embrace the apres culture all season long, whether they're the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace. There are recipes for every meal-because yes, you really can "apres all day"-including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. "Tatchos" for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day. There is a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more. Ski bums, outdoor enthusiasts, and anyone who lives in cold climates will appreciate the hearty recipes and beautiful photography of mountain scenery. FOR ANYONE IN COLD CLIMES: Apres-ski isn't just for skiers, and neither is this cookbook-anyone can apres, at any time of day! The recipes in this book are perfect for anyone who lives somewhere with cold winters or loves the mountains or the idea of mountain living. GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns, Apres All Day encapsulates a way of life. This is a lovely gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains. COMPELLING PACKAGE: Apres All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend. Perfect for: * Home cooks who love the mountains and mountain dwellers who like to cook * Skiers and snowboarders of all levels * Anyone who enjoys snow activities and the apres-ski culture * Those who live in places with cold winters * Armchair travelers

Best-selling title now updated with 16 pages of photos associated with recipes throughout the book! Friendly chatter, cheery farm stands, bushels of produce, baskets of fruit and Mason jars overflowing with just-picked blooms. The farmers' market is in full swing! With everything in sight locally grown, there's just no better place to find the absolute freshest foods. In Farmers' Market Favorites you'll find the best, tried & true recipes to get the tastiest meals on the table. Wake up your family to Blueberry Buckle Coffee Cake or pancakes topped with Fresh Raspberry Butter. For lunch, whip up Dilly Chicken Sandwiches or Ranch BLT Wraps with a yummy side of Crispy Zucchini Fritters or Tangy Summer Slaw. If you're having girlfriends over for a plant swap, serve Sunflower Strawberry Salad and Garden-Fresh Gazpacho with slices of Aunt B's Sweet Butter Bread. And everyone will ask for seconds of Apple Blush Pie and Mom's Blackberry Cake. We've tucked in lots of market shopping tips, along with a handy conversion chart for when it's off-season and fresh ingredients just aren't available. And in the spirit of the saying, "Use it up, wear it out, make it do or do without," we've included crafty tips for reusing favorite vintage finds. So, come along with us to the farmers' market for wholesome, delicious food and where old-fashioned neighboring is still a part of every day. 222 Recipes.

Whisk up perfection in no time! Elevate your next culinary creation from forgettable to fantastic by crafting your own signature concoction. You know the saying: Behind every great salad stands an even greater dressing. With Dressings, you're sure to never run out of options! This is the only dressing bible you'll ever need -- full of useful ideas for any season and for any occasion. New to making dressings, sauces, and dips of your own? No problem! Dressings includes: - Over 200 recipes for marinades, dips, and sauces, many of which include less than four ingredients and take less than five minutes to prepare - Chapters dedicated to vinaigrettes, creamy dressings, bold flavors, sauces and dips, the sweet stuff, and oil infusions - Classic favorites such as Pesto Potato Salad Dressing, No-vinegar Vinaigrette, Lemon-Thyme dressing, and many more From rose water vinaigrette to smoky ranch, Dressings gives you the tools to spice up any meal. Fresh ingredients deserve a dressing to match, and the recipes inside couldn't be easier to make. Save yourself a trip to the store (not to mention the expense of store-bought dressings) and give your meal a much-needed kick with dressings!

Traditional Asian home cooking - with a modern twist! A journey across a continent of incredible flavours and smells, ingredients and inspiration - this book brings together all the best home cooking, street food favourites, healthy fakeaways and crowd-pleasers in one award-winning collection. Cambodia * China * India * Indonesia * Japan * Korea * Malaysia * Philippines * Singapore * Sri Lanka * Thailand * Vietnam Over 110 modern, delectable and easy recipes meet any craving, from Korean fried chicken, a warming Bibimbap, spicy Dan Dan Noodles, a hearty Beef Rendang, a zingy Papaya Salad, Banh Mi on-the-go or satisfying Masala Dosa to share with friends. Includes essential tips to ensure an authentic fragrance at the heart of every recipe, and 20 simple spice pastes, all taking 10 minutes or less to prepare. Packed with vegetables, herbs and spices, all the recipes centre around the maxim: practical, simple, healthy and delicious! This is the fully updated edition of the award-winning Lemongrass and Ginger.

A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food. Born in Italy, Anna Francese Gass came to the United States as a young child and grew up eating her mother's Italian cooking. But when this professional cook realized she did not know how to make her family's beloved meatballs-a recipe that existed only in her mother's memory-Anna embarked on a project to record and preserve her mother's recipes for generations to come. In addition to her recipes, Anna's mother shared stories from her life in Italy that her daughter had never heard before, fascinating tales that whetted Anna's appetite to learn more. So, Anna began reaching out to her friends whose mothers were also immigrants, and soon she was cooking with dozens of women who were eager to share their unique memories and the foods of their homelands. In Heirloom Kitchen, Anna brings together the stories and dishes of forty strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food. Organized by region, the 100 tantalizing recipes include: Magda's Pork Adobo from the Phillippines Shari's Fesenjoon, a walnut and pomegranate stew, from Iran Tina's dumplings from Northern China Anna's mother's meatballs from Southern Italy In addition to the dishes, these women share their recollections of coming to America-stories of hardship and happiness-that illuminate the power of food, and how cooking became a comfort and a respite in a new land for these women, as well as a tether to their native cultural identities. Accented with 175 photographs, including food shots, old family photographs, and ephemera of the cooks' first years in America-such as Soon's recipe book pristinely handwritten in Korean or the measuring cup Anke tucked into her suitcase before leaving Germany-Heirloom Kitchen is a testament to female empowerment and strength, perseverance, diversity, and inclusivity. It is a warm and inspiring reminder that the story of immigrant food is, at its core, a story of America. Profiled women and countries: Gina (Calabria, Italy) Maria (Calabria, Italy) Lisetta (Sardinia, Italy) Kanella (Greece) Stacey (Scotland) Emilia (Ukraine) Tsilia (Ukraine) Marina (Moscow) Bea (Serbia) Monika (Poland) Susanne (Hamburg, Germany) Anke (Berlin, Germany) Tina (North China) Daisy (South China) Chizuko (Japan) Soon (Korea) Magda (Philippines) Lydia (Philippines) Khurshed (India) Shobhana (India) Shari (Iran) Cheri (Iraq) Lucy (Armenia) Irene (Lebanon) Shekaiba (Afghanistan) Fethie (Palestine) Nikita (Haiti) Janet (Mexico) Haydee (Puerto Rico) Rocio (Peru) Angela (Cuba) Maria (Dominican Republic) Morgana (Brazil) Sheila (Panama) Jennipher (Ghana) Safoi (Morocco) Amina (Egypt)