<p><strong>An essential update of the perennial bestseller.</strong></p><br /><p><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.</p><br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>

<b>*OFFICIALLY LICENSED BY THE MAKERS OF THE INSTANT POT!*</b><br /> <br /><b>175 must-have recipes for everyone’s favorite cooking appliance—the Instant Pot—perfect for fast, delicious meals the whole family will love. </b><br /><br />Discover how easy cooking can be with the versatile Instant Pot that serves as everything from a pressure cooker to a sauté pan to a yogurt maker. The fast, programmable, and energy-efficient appliance makes it quick and easy to whip up any of these delicious, satisfying recipes in just minutes!<br /> <br />This essential cookbook provides 175 appetizing, flavorful recipes from breakfast through dinner including:<br /> –Bacony Poblano Hashbrowns<br /> –Moroccan Lamb Stew<br /> –Bourbon Barbeque Chicken Thighs<br /> –Double Chocolate Cheesecake<br /> <br />With dishes to suit every dietary need from vegetarian to gluten free, there’s something for everyone in this collection of Instant Pot recipes. Featuring an introduction to the Instant Pot’s features and tips for the best cooking results, soon you’ll be using your Instant Pot for every meal!

<b>The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos</b><br />  <br /> For twenty years, Mark Bittman’s <i>How to Cook Everything</i> has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.<br />  <br /> Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.<br />  <br /> By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

<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>Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's <i>New Rules</i>, with 200 </b><b>game-changing recipes driven by simple but transformative insights into cooking. </b><br />This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:<ul><li><b>Charred Broccoli with Japanese-Style Toasted Sesame Sauce</b> (Rule No. 9: Beat Bitterness by Charring)</li><li><b>Lentils with Swiss Chard and Pomegranate Molasses</b> (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)</li><li><b>Bucatini Pasta with Cherry Tomatoes and Fresh Sage</b> (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)</li><li><b>Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach</b> (Rule No. 39: Steam, Don't Boil, Your Eggs)</li><li><b>Pan-Seared Salmon with Red Chili-Walnut Sauce</b> (Rule No. 44: Stick with Single-Sided Searing)</li><li><b>Curry-Coconut Pot Roast</b> (Rule No. 67: Use Less Liquid for More Flavor)</li></ul>You'll also learn how to:<ul><li><b>Tenderize tough greens quickly</b></li><li><b>Create creamy textures without using dairy</b></li><li><b>Incorporate yogurt into baked goods</b></li><li><b>Trade time-consuming marinades for quick, bright finishing sauces</b>, and more</li></ul>The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just <i>work</i>--a book full of lessons that will make you a better cook.

<b>Mediterranean Healthy Kitchen is a way of life.</b><p> Many people associate the word ‘gourmet’ with cholesterol-laden and not particularly healthy dishes served in expensive restaurants. It’s very tasty, but only to be eaten on special occasions. No more.</p><p>The book presents a new concept in the Mediterranean cuisine, which is known as very healthy. A cuisine with a rich variety of tastes, fine dishes that are easy to prepare, and the freedom to enjoy an excellent meal every day – and stay healthy.</p><p>Mediterranean Healthy Kitchen cuisine is based on the following principles:</p> <ul><li> Fresh and top quality ingredients, which can be purchased in any local store and market.</li><li> Avoidance of deep-frying.</li><li> Avoiding the use of ingredients that are high in saturated fats (red meat, cream, butter etc.)</li><li> Simple preparation processes, cooking with equipment available in every home, and quick cooking.</li></ul><p>In this book you will find dozens of recipes and suggestions for including the recipes in gourmet home meals to serve to guests, on the holidays, as fast meals prepared after the day’s work, and for children.</p><p>“A must in every house…” – Israel's largest newspaper “Yedioth Ahronoth”</p><br /><br />

<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>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.

<p>Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.</p><p>In <em>Pressure Perfect</em>, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?</p><p>Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entre.</p><p>To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.</p><p>This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.</p>

<b>“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new <i>Joy of Cooking</i> is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of <i>The Magnolia Table</i></b><br /> <br /><b>“Generation after generation, <i>Joy </i>has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of <i>Salt, Fat, Acid, Heat</i></b><br /> <br /><b>In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of <i>Joy of Cooking </i>in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of <i>Joy</i> has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.</b><br /><br />John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve <i>Joy</i>’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores.<br /> <br />You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. <i>Joy</i>’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.<br /> <br />A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.<br /> <br />This new edition of <i>Joy</i> is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, <i>Joy</i> is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.