Pretend Soup lets young children put on the chef's hat with a grown-up there to help and guide. Together with an early childhood educator, Mollie Katzen combines her renowned cooking talents and her whimsical artistry in a recipe collection that is sure to excite budding young chefs--and teach them a thing or two along the way.

Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than simply a delicious dish: it's an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir-to be enjoyed and shared like a simmering pot of gumbo.

Craft unforgettable happy hours at home with this globally inspired collection of 100+ crave-worthy bar bites and cocktail pairings from the bestselling author of Booze & Vinyl and The New Cocktail Hour.Bring the world's best drinking food home and into your kitchen with this stylish recipe book featuring more than 100 drool-worthy, easy-to-prepare dishes. Award-winning food-and-drink writer Andre Darlington serves up creative bites and reimagined classics from around the globe-everything from quick nosh to wowing party-pleasers-to make Bar Menu the ultimate guide to boozy eating and entertaining at home. Whether you are a cocktailer looking for food pairings, or an armchair traveler eager to recreate iconic bar bites from the comfort of your own kitchen, this is your bible for hosting memorable cocktail hours. Companion drink ideas for every dish, 30+ cocktail recipes, quick history lessons, plus tricks and tips on everything from curating menus to batching drinks for a crowd of family and friends make this a cocktail hour cookbook unlike anything you've seen before.Recipes include Persian Saffron Pistachios, Piri Piri Shrimp Cocktail, Cacio e Pepe Frittata, Gin-Cured Gravlax, Cocktail Ramen Eggs, Italian Riviera Meatballs, Sticky Flanken Ribs, Jalapeno-Corn Sables, Mezcal Pudding, African Ginger Cakes, and many more.

When it comes to food cities, Miami is one to take seriously. It is a colorful culinary tapestry of local and international food traditions with emerging new talents and James Beard-recognized chefs setting the bar for adventurous, experimental, and exciting cuisine. Miami Cooks by Sara Liss celebrates this wonderfully unique food culture with seventy-five recipes by thirty-five of the city's leading chefs and mixologists. Sure, Miami is the Cuban food capital of America, but it also home to so many other cuisines-Peruvian, Venezuelan, Puerto Rican, Haitian, Jamaican-that tempt the palate. From savory duck carnitas tacos to a crab-crusted ribeye steak to a decadent caramelized strawberry (and not to mention, an array of refreshing cocktails), this book boasts recipes all designed for home cooks of all skill levels.

From quick, easy canapes to sophisticated party appetizers and amuses bouche that will really wow your guests, you'll find everything you need to entertain with style in Canapes. Whether you're looking for impressive dinner party ideas, or simple finger food Canapes has it covered. Over 200 delicious canape recipes including step-by-step sequences and beautiful photography of the finished plate as well as preparation, cooking and freezing advice. Plus invaluable know-how on how many you need per guest with tips on compiling a party menu if you're short on time or sticking to a budget for event catering. Make sure your event goes without a hitch with Canapes. Content previously published in Canapes (ISBN: 9781409375852)

The first major Spanish cookbook in two decades, from Jose Andres, recently named America's Chef of the Year by "Bon Appetit."

Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family--and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. "Tapas" by Jose Andres is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named "Bon Appetit"'s Chef of the Year, Jose is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:
- Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs
- Chicken including Catalan-Style Chicken Stew; Chicken Sauteed with Garlic; and Chicken with Lobster
- Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples
- Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams
All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafes, and sun-drenched coasts of Spain--and back again to dinner at home.
This is a breakthrough cookbook from an extraordinary chef.

Soup is the ultimate in healthy eating. Studies have shown that food, when blended with water, performs a remarkable nutritional trick: it remains in your stomach for longer, allowing the absorption of maximum nutrients while at the same time keeping you feeling full.In Just Soup, Henrietta Clancy shares the secrets of some of the world's best soups, from punchy Asian broths to the slow-cooked comfort foods of our childhood. Her delicious recipes are based on centuries of nutritional wisdom, and show that soup, so often overlooked as a starter or side dish, can take pride of place as the main meal.This book will quite simply change the way you eat.

This book is a lifesaver for the average busy person who needs to get tasty, healthy meals on the table on time, add spice and variety, and would like to enjoy doing it. Jan Thomson has turned simplicity, time saving, and culinary fun into an art all its own. In this book she offers hundreds of light and hearty "meals in a bowl" and a nearly endless choice of breads to be served on the side. She has tested and retested each recipe to reduce it to essential steps while preserving flavor, flair, and good healthy eating. The book includes 450 recipes, from elegant bisques to hearty stews, soups both meaty and vegetarian, and quickbreads plain, sweet, or tangy.

Recipes are presented in a clear, convenient format that reduces the errors that are the common result from cooking in a hurry. She offers a wealth of practical information about a variety of subjects, such as shortcuts for making soup stocks, substituting ingredients, and secrets that produce never-fail quickbreads. Thomson's book will become a standard for busy cooks who want to offer up lively eating without fuss and bother.

Bring the joy of homemade soup back into the kitchen. Featuring over 100 simple, easy-to-make recipes Ultimate Soup Maker is the perfect companion to your soup maker. Save time in the kitchen, cut costs and create delicious, nourishing bowls of soup at home. Why use a Soupmaker? VERSATILITY - from light lunches to something more substantial - soups can be healthy, comforting, hearty and nourishing, as well as easy to incorporate into your daily diet. SUPER QUICK - prepare family favourites such as Roasted Tomato and Leek and Potato soup in half the time. ECONOMICAL - soup makers not only reduce food waste but also precious time spent slaving over the hob and doing the washing up. Affordable models are stocked widely. HEALTHY - the average spend on fresh soup has doubled in the past 10 years. A recent rising trend on Amazon, soup makers are "the new juicers" allowing users to create fuss-free nutritious meals at home. CONVENIENCE - all recipes can be made from beginning to end in soup makers featuring a saute function or otherwise prepared in a pan before transferring to a soup maker. Each recipe serves four people and includes suggestions for additional garnishes. Discover the potential of soup making with this must-have, fully-illustrated cookbook.

It's time to make ramen! Featuring 28 ramen dishes, plus all the broths, toppings and elements you'll need (including making noodles from scratch), this fun deck of recipe cards has a soup for everyone. Just pick a card and dive in. . Easy-to-follow recipes . Classics + new twists . Includes plant-based options . Gorgeous illustrations

In this title, soups are made simple: 101 classic, tried and trusted cake recipes on 52 high-quality sturdy and wipe-free laminated cards contained within an attractive presentation tin box. Soups to suit every kind of occasion, from hearty lunch minestrones and supper chowders to elegant dinner party consommes and bisques. It features a wide range of soups, from Classic Tomato Soup, Chilled Pea and Ham Soup and Leek and Potato Soup to the more exotic Chiang Mai Noodle Soup and Crab, Coconut and Chilli Soup. It contains over 180 photographs, with every recipe clearly described to ensure perfect results every time. It includes a nutritional analysis of every recipe, and handy cook's tips and variations throughout. Here is a highly practical solution to unwieldy recipe books cluttering up the kitchen countertop while you are trying to prepare your food. Select the recipe card you want and prop it up so you can conveniently refer to it while cooking. And, the cards wipe clean easily. Soups are universally popular and this wonderful collection includes soups from every corner of the world. All the classic soups are here, plus many innovative new recipes with creative twists. You can choose from Vichyssoise, Roasted Tomato and Pasta Soup, Mushroom and Bean Soup, Artichoke and Fennel Soup, and Clam and Mushroom Chowder to name just a few. There are chilled soups, smooth soups, chunky soups, pasta soups, chicken and meat soups and seafood soups. All the recipes are illustrated with a fabulous photograph of the finished dish to guarantee perfect results every time, and a nutritional analysis is provided for each recipe.

Small, tasty bites are irresistible at parties, buffets and celebrations. In this selection, a variety of flavours, textures and tastes are inspired by cuisines of the Middle East, Morocco and Mexico. These appetizers, which are delicious served with a cocktail or aperitif before a main meal, or as part of a bigger spread, are all easy to eat and prepare. The only difficulty you will have is deciding what to make from this collection of choice morsels. There are chilled soups such as Gazpacho or Iced Melon Soup, deliciously tangy Lemon and Coconut Dhal Dip or hot and spicy Tamarillo Sauce. Fonduta, a wonderful cheese dip, is fun to eat; Cheese Fritters in Wonton Wrappers are a tasty fusion of east and west. Small rolls, patties and pies are always popular, and you could treat your guests to Wild Mushroom and Fontina Tarts or Spinach Empanadillas. These superb starters are illustrated in more than 170 photographs, with easy to follow instructions for each recipe, as well as a complete nutritional analysis to help you plan your menus.