<p><strong>Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award<br /><br /><br /><br />"[A]s good a read on the science of cooking as there is." —Mark Bittman, author of <em>How to Cook Everything</em></strong></p><br /><p>“Wolke, longtime professor of chemistry and author of the <em>Washington Post</em> column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —<em>Publishers Weekly</em></p>

<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

<b>Now a Netflix series!</b><BR> <BR> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards </b><BR> <BR> <b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><BR> <BR> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.<BR><BR>In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. <BR> <BR>Echoing Samin’s own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <BR> <BR>Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. <BR> <BR>With a foreword by Michael Pollan.

<b><i>--</i></b><br /><b><i>'A manual for living and a declaration of hope' Nigella Lawson</i></b><br /><b><i><br /></i></b><b><i>'A moving testimonial to the redemptive power of cooking. Generous, honest and uplifting' Diana Henry</i></b><br /><b><b><i><br /></i></b></b>There are lots of ways to start a story, but this one begins with a chicken…<br /> <br />There was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colours were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up – and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.<br /> <br /> <i>Midnight Chicken</i> is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for – a manifesto of <i>moments</i> worth living for. This is a cookbook to make you fall in love with the world again.<br /><br /><i><b>'A big old massive heart exploding love story' The Times</b></i>

<h3><strong>#1 Amazon New Release! ─ A Week of Delicious Keto Meals in One Hour of Meal Prep</strong></h3><p><strong>Low-carb, keto recipes that actually taste good:</strong> With over 1,000,000 fans, FlavCity is known as the go-to spot for healthy meal prep and keto recipes to help you lose weight. Bobby Parrish has been featured on <em>The Rachael Ray Show</em> and the Food Network and is proud to call himself a home cook, just like you.</p><p><strong>Tired of eating bland, boring, healthy food?</strong> Fans of FlavCity know that Bobby and Dessi Parrish know good food. On their hit YouTube channel, they’ve shown that you can lose weight on the keto diet without sacrificing the joy of delicious food. In <em>Keto Meal Prep</em>, the Parrish duo show you how to maximize your time and prepare seven days of healthy meals in one evening—and maintain your ketogenic diet. You’ll spend less time cooking and more time enjoying.</p><p><strong>Easy, creative, tasty meals:</strong> <em>Keto Meal Prep</em> includes more than 125 low carb recipes full of flavor. You’ll meet your weight loss goals with dishes perfectly calibrated to the ketogenic diet. Each easy-to-follow recipe can be prepped in advance, so when you’re tired and hungry, a healthy meal is just minutes away. Mix and match the base recipes and your meal combinations are endless.</p><p><b>This keto cookbook has you covered from morning to night</b> with recipes for protein-filled breakfasts, exciting lunches, crave-worthy dinners, tasty snacks, and keto desserts. Here’s what else you will find in <i>Keto Meal Prep by FlavCity</i>:</p><ul><li>50 keto meal prep recipes, each containing 2–3 components</li><li>25 individual keto-approved recipes</li><li>Detailed macros and carb count for each recipe</li><li>Allergen index for nuts, dairy, and eggs for each recipe, and with Paleo and Whole30 designation</li><li>Video tutorials that are live on YouTube</li><li>Tips for becoming a meal prep boss</li><li>Actual fan reviews and more!</li></ul><p><strong>If you liked the cookbooks <em>Simply Keto</em>, <em>The Easy 5-Ingredient Ketogenic Diet Cookbook</em>, <em>The Complete Ketogenic Diet for Beginners</em>, or <em>Keto Made Easy</em>, you’ll love <em>Keto Meal Prep</em>.</strong></p>

<b>Best-Selling vegetarian cookbook destined to become a classic.</b><br /><br /> Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads. <br /><br />More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

<b>Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways.</b><br /><br />Spices: You probably have a cabinet full of them, but do you know how to make the most of them? <i>Spiced</i> opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries--and when to add them for fragrant (not dusty) results. Add flavor--and texture--with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.<br /><br />&nbsp;&nbsp;&nbsp;&nbsp; #1: <b>Season smarter with salt and pepper. </b>You'll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt.<br />     #2: <b>Give meat and vegetables a rub.</b> We'll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.<br />     #3: <b>Bloom and toast.</b> Bring out ground spices' complexity by cooking them in oil; unlock dried chiles' fruity or nutty flavors by toasting them.<br />     #4: <b>Finish foods with flair.</b> Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.<br />     #5: <b>Let spices steep.</b> Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.<br />     #6: <b>Bake with spices.</b> Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

<b>The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.</b><br /><br />We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.<br /><br />The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech kitchens. Top chefs know: there is simply no other material quite like it. Classic illustrations of collectible pans and recipes for these or any cast iron products, combined with fresh takes on the best of American cooking, make the one-of–a-kind <I>Cast Iron Cookbook</I> an instant classic. <BR><BR>The recipes featured in <I>Cast Iron Cookbook</I> are tailored to the material's singular strengths, blending classic dishes like peach cobbler and fried chicken with modern fare like Duck with Apples, Moroccan Lamb-Stuffed Peppers, and Panko-Macadamia-Crusted Salmon.

Instant Pot Recipe Book