These cookies are almost too beautiful to eat!
For bakers of all skill levels, this delightful book features 50 projects to try with a wide range of different decorating techniques: elegant cookies piped with royal icing, or fun and funky fondant cookies, or cookies made with amazing colored dough, or built up into awesome 3-D cookie sculptures! The projects are grouped according to the type of icing used, and a neat icon shows roughly how long it takes to make each one. And at the back of the book is a selection of cookie recipes, decorating tips, and a set of templates.
With step-by-step instructions and photography, each project features simple, elegant designs that are guaranteed to amaze and delight. (description from publisher)
The beautifully produced America, Farm to Table at times has the feel of being two different books sewn together. And that’s not a bad thing.
On one hand, celebrity master chef Batali comes through again with an inspired collection of appetizers, soups, main dishes, sandwiches, and desserts. Most of his more than 100 recipes, unsurprisingly, have an Italian spin. Standouts include a potato and salami cheesecake, black risotto with oysters and fennel, minestrone Genovese, and Batali’s grandmother’s fettuccine with sparerib sauce.
Complementing Batali’s pieces are the sections written by Webster, an editor at the Washington Post and self-described “culinary adventurer.” He has traveled to 14 cities across the country, interviewing a chef, and that chef’s supplier, in each. The result is a highly entertaining behind-the scenes look at the business of small farming. In Nashville, chef Erik Anderson of the Catbird Seat and chicken farmer Karen Overton colorfully explain the 60-day trip her chicks take from hatchling to entrée, snacking on oyster shells from the restaurant and listening to the radio in their barn (NPR, of course). And in Tampa, Webster meets chef Greg Baker and his pork producer, Rebecca Krassnoski, who coaxes her hogs to their final reward not by wielding an electric prod but by proffering blueberry doughnuts. (description from publisher)
Joy Wilson believes that everything is better with pie. And caramel. And definitely ice cream.
Her world is pretty sweet: she dabbles daily in butter and sugar as her blogging alter ego, Joy the Baker. Her new book, Joy the Baker Homemade Decadence, is packed with 125 of Joy’s favorite, supereasy, most over-the-top, totally delicious treats, such as Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies; Butterscotch Cream Pie with Thyme-Marshmallow Meringue; Mint Chocolate Chip Cake; and Strawberry Cheesecake Ice Cream.
After all, every day is an opportunity for sweets. (description from publisher)
Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable.
This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas. Featuring a year’s worth of meals for all occasions, Pork will have cooks of all skill levels salivating.(description from publisher)
No meal is complete without dessert! Popular food blogger Monica Holland brings you an enticing collection of comforting homemade classics with a modern twist in Lick the Bowl Good.
Find inspiration in her fun, whimsical recipes that reinvent old favorites and create exciting new flavor combinations. Enjoy dozens of irresistible recipes from: Grandma’s chocolate layer cake. Cream cheese swirl snickerdoodle blondies. Hummingbird cupcakes with mascarpone frosting. Pumpkin pie cake. Blueberry vanilla yogurt popsicles. Oreo stuffed chocolate chip cookies.
Brightened with full-color photography throughout, the carefully tested recipes are not only gorgeous to the eye, they’re achievable for both the experienced baker and those just venturing out into the wonderful world of baking.
Whether you need a bake sale treat or are having a midnight cravings for milk and warm-from-the-oven cookies, Lick the Bowl Good is sure to satisfy your sweet tooth. (description from publisher)
Why bore everyone at the dinner table with the same old cheese and sauce combination when you can have pizzas like The BBQ Porkabella, Steak ‘n’ Eggs, Spinach and Bean Quesadilla or Chicken ‘n’ Waffles?
With Revolutionary Pizza by Dimitri Syrkin-Nikolau you’ll be making tasty, one-of-a-kind pizzas that your friends and family will always remember. Dimo’s Pizza developed a cult following due to its delicious pizzas, specialty toppings and crazy selection of ‘zas, and this book takes all of that to the next level. With pies inspired by Chinese food, street vendors, dead celebrities, tasty salads, comic book characters, Southern desserts, late night food joints, Chicago staples and everything in-between, there’s truly a pizza for every mood and every craving.
If you want to make an over-the-top and unforgettable creation for your family and friends, Dimo has got you covered. You’ll never look at another cheese slice the same again. (description from publisher)
Jenny Keller, baker to the stars, is best known for her amazing dessert tables she makes for celebrity parties. The secret is she makes it simple with batch recipes and by doctoring boxed cake mix to easily bake a whole table full of treats.
Dessert table themes include *Princess Tea Party *Ice Cream Shop *Shipwrecked *Spring Garden *Love Is Sweet *Vintage Baby *Campout *Fall Bounty *Down on the Farm *North Pole Bakery You’ll also learn how to design the perfect dessert table, from choosing a theme to styling your sweets. Each theme has multiple desserts to fill the table, ranging from simple, crowd-pleasing sugar cookies to show-stopping, over-the-top cakes–and everything in between.
With Eat More Dessert you’ll create celebrity-status desserts that’ll dazzle your friends, family and kids. (description from publisher)
From Apartment Therapy’s cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen–plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more.
The Kitchn Cookbook offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be.
For Cooking: – 50 essential how-to’s, from preparing perfect grains to holding a chef’s knife like a pro plus 150 all-new and classic recipes from The Kitchn, including Breakfast Tacos, Everyday Granola, Slow Cooker Carnitas, One-Pot Coconut Chickpea Curry, and No-Bake Banana and Peanut Butter Caramel Icebox Cake.
For Your Kitchen – A shopping list of essentials for your cabinets and drawers (knives, appliances, cookware, and tableware), with insider advice on what’s worth your money, solutions for common kitchen problems like limited storage space and quirky layouts, a 5-minute-a-day plan for a clean kitchen, tips for no-pressure gatherings, and a look inside the kitchens of ten home cooks around the country, and how they enjoy their spaces
The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward. (description from publisher)
Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire Portlandia – and the way Portlandia’s residents enjoy and talk about food are a huge part of the show’s personality. Fred, Carrie, and director Jonathan Krisel take you to the dishes that define the show, from cult-raised chicken to Stu’s stews, from pickled veggies to foraged green salads.
Complete with new full-color finished food shots and illustrations, and paired with humorous stories, head notes, and sidebars from the loveable food-obsessed Portlandia characters, The Portlandia Cook Book is a funny cookbook, with serious recipes, for people who want to bring Portlandia right into their kitchens. (description from publisher)
It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you’re whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party’s in high gear and out comes the cheese plate–and yes, you’ve made all the cheeses on it. Even better–you made them all earlier that day with recipes from One Hour Cheese.
In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step – with every step photographed – exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories–Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps. (description from publisher)