At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible face=Calibri>- until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the 19th and 20th centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.

Discover new flavors with this foolproof introduction to Korean cuisine! The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores. The step-by-step 110 delicious recipes in this book include: Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry Korean BBQ favorites like bulgogi and kalbi shortribs Desserts like sesame-soy milk pudding and ginger jelly Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice--this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

From Carbonara to Sweet Potato Gnocchi with Brown "Butter" and Sage, join chef Brianna Claxton for vegan recipes that will show you a whole new way to eat Italian. Whether it's cheese, butter, pancetta, or any number of ingredients, it can seem impossible to eat delicious Italian classics while staying vegan. Not anymore. Join Brianna Claxton (founder of plvntfood) for a unique tour through pastas, sauces, and signature dishes perfect for sharing. Start by learning how to make a variety of pastas from scratch. Whether you want straightforward semolina dough or a more creative dinner built around activated charcoal "squid ink" pasta, you'll learn how to do it. Brianna also covers techniques for filled pastas and shaped pasta. Then move on to recipes and techniques for the vegan cheeses and meats that are essential for cooking Italian. With amazing versions of staples including parmesan, mozzarella, and calamari, you can make all this and more: - Baked Pasta: Sausage and Ricotta Stuffed Shells, Lasagna Bolognese, Baked Rigatoni, Penne Arrabbiata Parmesan, and Orechiette with Pesto Cream and Walnut Crumble - Fancy Pasta: Pancetta and Pea Linguine, Roasted Fennel and Sausage Rigatoni, Sweet Pea and Tarragon Alfredo, Short Rib Ragu with Pappardelle and Ricotta, Kale Alfredo with Chorizo and Farfalle, and Linguine with White Clam Sauce - Filled Pasta: Beet and Tarragon Tortellini, Ricotta and Chicken Mezzalune with Marsala Cream Sauce, Sun-Dried Tomato Ricotta Agnolotti with Asparagus Sauce, Lemon Cappelletti with Pistachio Cream, Raviolo al' Uovo, and Lobster Ravioli with Saffron Mascarpone Cream - Other Italian Mains and Sides: Fennel Gratin, Ratatouille, Wild Mushroom and Sage Risotto, Insalata Mixta with Lemon Poppyseed Vinaigrette, Caprese Salad, Cured Olives with Rosemary and Citrus, English Pea Arancini, The Perfect Charcuterie Board, Stuffed Banana Peppers Whether you are a vegan longing for your Italian favorites or simply interested in reducing your dependence on animals, Vegan Pasta Night will become a go-to resource for both weeknight meals and special occasions.

Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.
Whether you've picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay's Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.
Bobby knows how you shop and cook and knows you think "I want burgers tonight"-not "I want to do a main course on the grill." As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.
A truly comprehensive grill guide, Bobby Flay's Grill It! also includes:
* Bobby's take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
* A list of indispensable grilling tools
* A guide to stocking the perfect grill pantry
* A resource guide for high-quality ingredients, supplies, and accessories
Simply put, Bobby Flay's Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.

This title helps you enjoy the robust, fiery tastes of this unique cuisine with over 70 authentic dishes and more than 500 step-by-step photographs. You can learn how the geography, history and culture has informed the country's food traditions. It features over 70 delicious recipes that include classic cabbage kimchi, rice cake soup, oyster rice, salmon teriyaki, braised beef strips with soy and ginger, pickled garlic and sweet rice punch. You can create your own authentic Korean meal, with a soup and a variety of side servings including kimchi and vegetable dishes, along with a fiery beef main, such as pork belly with sesame dip. Every recipe is shown step-by-step and has a full nutritional analysis. The cuisine of Korea is suffused with spice and fire as well as complex and subtle flavours. This book starts with a fascinating introduction to the geography, history and food traditions of Korea. The following chapter on Equipment, ingredients and basic recipes shows the individual ways of preparing and serving food, along with the flavourings, spices and garnishes that characterize the Korean style. The seven main recipe chapters focus on Kimchi; Soups; Rice and noodles; Fish and seafood; Meat dishes; Vegetables, salads and tofu; and Sweets, cakes and drinks. Use this new book with its detailed reference section, over 70 authentic recipes and more than 500 inspiring pictures to experience the spicy delights and intense flavours of an international cuisine that has a deserving place in every kitchen.

Kwoklyn Wan is back with 80 classic Chinese dishes that use only five ingredients. Alongside a basic store cupboard of five essentials - salt, pepper, soy sauce, sugar and oil - you can make a feast of easy dishes using the bare minimum.

All your favourites are here - from Tom Yum Soup to Prawn Toast, Sweet Chilli Salmon and Lemon Chicken, Sweet and Sour Pork Balls or Beef in Oyster Sauce, Aubergine Fritters and Chilli Ginger Crispy Tofu - and all use only five key ingredients, all of which are readily available from supermarkets or local stores.

Ditch the takeaway or delivery Chinese food and make your own at home - no fuss, less money, and more healthy.

Lunigiana is a rugged and untamed mountainous region of Tuscany, flanked by the Liguria coastline and Emilia Romagna, whose cuisine has been shaped by its distinctive landscape and location. Author and stylist Annette Joseph realised a dream in 2016 when she and her husband purchased and renovated a stunning medieval fortress, aptly named La Fortezza (The Fortress), in this little-known area. Enamoured by its rich food heritage, medieval food history, and long-lasting traditions, Joseph sought out authentic and traditional dishes from the best chefs, home cooks, and slow food purveyors in the region. This book showcases these rustic recipes, some of which have been enjoyed for centuries. Lunigiana s cuisine brings together the flavours of both the coast and the mountains as well as drawing inspiration from the neighbouring regions. It is home to a unique selection of ingredients, such as chestnut flour, and its specialties are often still prepared the ancient way, in a cast-iron Dutch oven known as a testo over an open fire. Lunigiana is also recognized as a UNESCO-certified slow food region, and Joseph s recipes highlight slow food practices, such as using produce from your own garden, sourcing seasonal ingredients from local producers, and preserving traditional cooking methods. Breathtaking photographs by David Loftus highlight the beauty of Lunigiana s cuisine and countryside, as well as La Fortezza s dreamy vineyard, orchards, and kitchen garden, where Joseph collected, tested, and developed her recipes. This book is an incredible culinary and visual journey into an undiscovered region in Italy and a must-have for anyone who loves Italian food and culture.

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page. She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. "French Provincial Cooking" should be approached and read as a series of short stories, as well written and evocative as the best literature.

The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as 'what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French specialty.

One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelet: 'As everybody knows, there is only one infallible recipe for the perfect omelet: your own.'

The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game, and Sweet dishes.

The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelets, eggs 'should not really be beaten at all, but stirred, ' whereas for scrambled eggs, they should be 'very well beaten') are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time.

A hardback edition of "French Provincial Cooking" has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling "Elizabeth David Classics."

Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.
From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions,
DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sur), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere."

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:
        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

Willard Roth is a topnotch cook who grew up in a sprawling Iowa farm family. He has always loved food growing it, preparing it, eating it. As a Mennonite church leader and journalist, he is as well-known for the dinners he prepares as he is for his sermons or editorials. The man has traveled North America and much of the world, always making notes about the great meals he's eaten. Then he's routinely gone home and fiddled around in the kitchen until he can make the dishes he's loved eating. In this book are recipes inspired by the food made by his Mennonite mother and grandmothers. Other recipes are inspired from the monasteries he's visited in Ireland and England. There are recipes of the food he's eaten in Ghana, Jamaica, Cyprus, the Netherlands, India, and Nepal. Roth mixes his keen food memories with his years of experience in the kitchen to create recipes that work for the home cook. Among his Soup recipes are Thai Coconut Shrimp, Chilled Melon Mint, and Hawkeye Corn and Chilies Chowder. His Small Plates recipes include Cheese Grits with Chunky Tomato Sauce, and Corn Leek Bake. Among his Mains are Lemon Turkey Stir-Fry with Pasta, Monastery Cornbread Casserole, Hearty Polenta Florentine, and Pecan Crunch Salmon Bake. Plus Beer-Braised Short Ribs and Balsamic Honey-Glazed Lamb Chops. Cooks will also find Chutneys, Cordials, Rum Sauces, and Relishes. And lots of Vegetables and Salads. You'll love the tons of Cakes, Candies and Cookies, Pies and Puddings, and Fruit and Frozen Desserts. Willard Roth breathes hospitality and gives us the tools to practice it ourselves, along with unforgettable, easy-to-prepare recipes. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Discover Rome's incredible food through the city's stories and its people. The Eternal City is a maze of winding cobblestone streets, where ancient history waits at every turn. Within these storied laneways, Rome's culinary traditions are honoured and transformed by local chefs, pizza makers, cheesemongers, butchers, wine experts, bakers and more - who make Rome one of the great food capitals of the world. Visit the places where Romans eat every day, from the trattoria to the home kitchen, through the dishes that define these locations. With 70 recipes shared by iconic eateries, chefs, and Maria's family and friends, The Eternal City is a love letter to Rome that takes you past the monuments, and into the lives of modern-day Romans. This is an invitation to their tables. Embrace la dolce vita and pull up a chair.

Fresh off the success of their first cookbook, 30-Minute Mediterranean Diet Cookbook, authors Deanna Segrave-Daly, RD and Serena Ball, MS, RD, present their newest collection of 125 healthful and delicious recipes based on the Mediterranean lifestyle. Forget about fad diets and the latest trends - this book features recipes for pasta, whole grains, roasted vegetables, hearty breads dipped in olive oil, and more, all of which can be made in 30 minutes or less, and some in just 20 minutes. The recipes are budget friendly too, for anyone with a family to feed, and there are healthy kitchen hacks throughout for saving time in the kitchen. Most of the recipes are easily adaptable for gluten-free, dairy-free, egg-free, nut-free, and vegetarian lifestyles, and just like the authors' best-selling first book, the recipes are impeccably tested by a registered dietician, and they taste great too - Greek Zucchini Pita Nachos, Broccoli-Cheese Risotto, Artichoke Cheese Strata, and more.

The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana.

Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.

More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.

“In the world of preserving, Joel MacCharles and Dana Harrison are the masters, the authority. Batch packs everything you’ll ever need to know about preserving into one cohesive bible. Joel and Dana’s passion project takes a deep dive into the fundamentals of preserving and offers both simple and adventurous, and totally flavor-forward recipes.” —Chef Curtis Stone, New York Times bestselling author and chef/owner of Maude Restaurant

Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.

With their signature approachable and fun style, Joel and Dana showcase techniques for a variety of skill levels, explain how to batch your recipes to make two preserves at once, give you multiple options for preserving in ten minutes or less, and serve up mouthwatering center-of-the-plate meals that take your preserves from the pantry to the table. With personal anecdotes, creative and incredible recipes, and beautiful photography and illustrations, Batch will show you how to incorporate preserving into your life and your community.

This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.

This cookbook focuses on Italian cookery. Each of the over 100 recipes features colour photographs. Each recipe is rated for ease of preparation, for ease of use and understanding. There is also an indication of how long a dish will take to prepare.

George Calombaris, Australia's favourite celebrity chef, is back with the ultimate book for delicious home cooking and impressive entertaining, full of his very best recipes, stories and a whole lot of love. Just George takes readers through the recipes that have shaped George's life and career, from growing up in the Melbourne suburbs with his Cypriot mother and Sicilian-Greek-Egyptian father, to his decade working on MasterChef and more than two decades running successful restaurants across Australia. With the perfect edit of mid-week meals, dishes to impress, restaurant favourites and must-know meals for every home cook, Just George is full of the sort of food that George is known for: fun, inspirational and full of goodness. Of course there are plenty of the delicious Greek dishes with a twist (tarama chicken sandwich or slow cooked lamb with chickpeas and tomato, anyone?) alongside favourites from his restaurants (including a new take on that ancient grain salad). And then there's the food he cooks at home with his family (like the osso buco he made for Nigella, or health-focused vegetable-forward meals that don't skimp on taste), and recipes passed on from some of George's fellow foodies. Just George is for every cook, and recipes are graded for difficulty and time. Says George: 'Some recipes are SUPER EASY, so go there if you're not feeling really energetic but just want to eat something delicious. I'm not kidding around with you: this stuff really is easy. Others require a little bit of EXTRA LOVE, meaning maybe there's a few more steps, ingredients or time involved, but nothing crazy. And trust me, it's always worth it. And then there are the recipes that I DARE YOU to try. These might incorporate equipment or techniques that we use in the restaurants. Often there are alternative instructions in case you don't want to go the whole way, but I know - from our restaurant regulars and from everyone I've met through MasterChef - that there are so many of you out there who are looking for the challenge. And I think you're up to it'. It's about good food, yes, but more than that, Just George celebrates the unparalleled joys of being in the moment and cooking for people you love.

As a companion book to the Emmy Award-nominated television series Moveable Feast with Fine Cooking, the book by the same name will take viewers on a culinary journey across America, where they will meet some of the country's most innovative chefs, rising culinary stars and food artisans. Along with host - and chef - Pete Evans, featured chefs share their recipes, tips and techniques for using fresh regional ingredients to create delicious home-cooked meals. Highlighted throughout are ingredient-gathering adventures - from bow fishing for redfish after dark in Louisiana to harvesting California's farm-fresh avocados - with chefs and food purveyors as a way to inspire home cooks everywhere to discover new ingredients. From New England to the Midwest, Deep South, southern California and all the way up to the Pacific Northwest, home cooks will celebrate the spirit of 'pop-up' cooking-spur of the moment 'culinary jams' - as they learn first-hand how local food treasures can be the beginnings of a great dish. Recipes from over 40 different chefs (with more than 100 recipes total) are accompanied by photographs of the food, the adventure and the spontaneous post-cooking feast in some stunning and unexpected locations.

Using just six common spices-cayenne, coriander, cumin, turmeric, mustard seed, and asafetida-chef Ruta Kahate presents 60 delicious recipes that are easy to prepare but deliver rich, complex flavor. These dishes-including tons of nourishing veggies, raitas, grains, and dals-are fresh, healthy, and versatile enough to mix and match with your everyday cooking. And they feature Instant Pot variations for maximum ease. Serve up a quick lunch of Mustard Shrimp alongside a cool lettuce and citrus salad. Short on time after a busy day? Instant Pot your supper with a comforting Coconut Beef Stew. Prep a double batch of Parsi-Style Rajma on Sunday and enjoy it throughout the week-the flavors only get better over time! With stories from Ruta's culinary life around the world, plus vibrant, colorful photography that reflects the lively recipes within, 6 SPICES, 60 DISHES is a must-have for anyone who wants super-tasty, healthy meals that come together in a flash.