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Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Be...
by Jennifer Smith

Language

English

Pages

270

Publication Date

September 13, 2018

Product Description
Customer Reviews
<h2>MASTER YOUR INSTANT POT!</h2><br /><h3>Enjoy these <b>500 Recipes for Any Budget. </b><br />Recipes are listed step by step in a clear and understandable manner.<br />With this cookbook, you will cook better, tastier and faster meals for yourself and your family.</h3><p><br /><br /><b>In this cookbook, you will discover…</b><br /><ul><br /><li>Amazing meals the whole family will love. </li><br /><li>Recipes for vegetarians anyone will enjoy. </li><br /><li>Most recipes made for anyone with a busy lifestyle. </li><br /><li>Detailed ingredient lists and precise cooking times so each dish turns out perfect. </li><br /><li>Easy-to-follow instructions on making each dish in an Instant Pot. </li><br /><li>Helpful tips and tricks on how to make each meal one your whole family will request time and time again. </li><br /><li>Plus much more helpful information. </li><br /></ul><br /><b>Eating is meant to be a shared experience and is a great time for family members to catch up with each other's day. A good meal gets them to the dinner table every time.</b><br />
Instant Pot Fast & Easy: 100 Simple and Delicious Recipes for You...
by Urvashi Pitre

Language

English

Pages

224

Publication Date

January 01, 2019

Product Description
Customer Reviews
<b>Fully authorized by Instant Pot—brand new recipes from the best-selling author of <i>Indian Instant Pot Cookbook </i>and</b><i><b> The Keto Instant Pot Cookbook</b></i><br /><br /><i>Indian Instant Pot Cookbook </i>by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with <i>Instant Pot Fast & Easy</i>, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
The Complete Cooking for Two Cookbook: 650 Recipes for Everything...
by America's Test Kitchen

Language

English

Pages

449

Publication Date

April 01, 2014

Product Description
Customer Reviews
<b>650 Recipes for EVERYTHING You'll Ever Want to Make. </b><br /><br /> Because smaller families shouldn't have to rely on recipes built for four or six, America's Test Kitchen has reengineered 650 of our best recipes to serve just two. Over the years we've discovered that scaling down a recipe isn't as simple as cutting the ingredients in half—cooking times, temperatures, and equipment need to be adapted as well. This comprehensive cookbook takes the guesswork out of cooking for two so you can be sure that anything you want to make—from Classic Beef Stew to Lasagna to a mini batch of Fudgy Brownies or a Fluffy Yellow Layer Cake—will come out right (and perfectly proportioned) every time. We'll also give you options when you're short on time. 150 recipes, including Chicken Saltimbocca and Pan-Seared Rib-Eye Steaks with Sweet-Tart Red Wine Sauce, can be on the table in 30 minutes or less. For those times when you want healthier fare, we've provided more than 100 recipes labeled "Light" such as Provencal Vegetable Soup and Poached Shrimp Salad with Avocado and Grapefruit, each with nutritional information listed in an easy-to-read chart in the back of the book. And we include chapters on for-two slow cooking, grilling, and baking pies, quick breads, cakes, and cookies. A 25-page manual teaches the basics of cooking for two, including clever shopping strategies to reduce waste, smart storage tricks help extend freshness of key ingredients, and our picks for the most useful kitchen equipment for any two-person household.
How to Cook Without a Book, Completely Updated and Revised: Recip...
by Pam Anderson

Language

English

Pages

272

Publication Date

August 28, 2018

Product Description
Customer Reviews
<b><i>New York Times</i> bestselling author Pam Anderson updates her classic cookbook—which put "cooking by heart" on the map—to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs.</b><br /><br />It's been 17 years since the blockbuster <i>How to Cook Without a Book</i> was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly. <br /><br />Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
The Dehydrator Cookbook for Outdoor Adventurers: Healthy, Delicio...
by Julie Mosier

Language

English

Pages

185

Publication Date

September 10, 2019

Product Description
Customer Reviews
<p><strong>Hearty meals for the trail—from your dehydrator to your destination.</strong></p><p>Want to dig into a warm, delicious meal in the wilderness without filling your pack with heavy ingredients? It’s easy with <em>The Dehydrator Cookbook for Outdoor Adventurers</em>. Just prep your favorite recipes from the book to dehydrate at home—to savor when you’re far from home.</p><p>This dehydrator cookbook includes easy instructions for cooking, dehydrating, storing, and reconstituting all kinds of foods. Try recipes for Lemony Lentil Salad, Salmon and Roasted Sweet Potato Hash, Porter-Infused Chili with Bacon, and more. Choose the perfect lightweight dishes to keep your body fueled while you trek, and learn how to pack provisions efficiently.</p><p><em>The Dehydrator Cookbook for Outdoor Adventurers</em> includes:</p><ul><li><strong>For every meal</strong>—Enjoy a variety of flavorful recipes for breakfast, lunch, and dinner (and don’t forget dessert!) from this dehydrator cookbook.</li><li><strong>Nutritious staples</strong>—Create your own combos with instructions for easily dehydrating individual foods like fruits, veggies, and grains.</li><li><strong>Planning and prep</strong>—You’ll be prepared with plenty of meal planning tips for your adventures, including a sample menu for reference.</li></ul><p>With <em>The Dehydrator Cookbook for Outdoor Adventurers</em>, you’ll be able to enjoy the fresh air—while enjoying tasty, nourishing meals.</p>
Dining In: Highly Cookable Recipes: A Cookbook
by Alison Roman

Language

English

Pages

303

Publication Date

October 24, 2017

Product Description
Customer Reviews
<b>Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (<i>Goop</i>) that set today’s trends and is fast becoming a modern classic.</b><br /><br /><b>“This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of <i>Salt, Fat, Acid, Heat</i></b><br /><br /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>San Francisco Chronicle </i>• NPR • <i>Epicurious </i>• <i>Newsday </i>• KCRW’s <i>Good Food </i>• <i>The Fader </i>• <i>American Express Essentials</i></b><br /><br />Alison Roman’s Salted Butter and Chocolate Chunk Shortbread<b> </b>made her Instagram-famous. But all of the recipes in <i>Dining In</i> have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. <br /><br />Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, <i>Dining In</i> is<i> </i>all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.<br /><br /><b>Praise for <i>Dining In</i></b><br /><br />“Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”<b>—Christine Muhlke, editor at large, <i>Bon Appétit<br /></i></b><br />“Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”<b>—<i>BuzzFeed</i></b><br /><br />“<i>Dining In</i> is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”<b>—Amanda Hesser, co-founder, <i>Food52</i></b>
The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes f...
by Coco Morante

Language

English

Pages

176

Publication Date

August 29, 2017

Product Description
Customer Reviews
<b>Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals.<br /></b><br />The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. <i>The Essential Instant Pot Cookbook</i> covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you're looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.
Salt: A World History
by Mark Kurlansky

Language

English

Pages

494

Publication Date

January 28, 2003

Product Description
Customer Reviews
<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.  Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i> </b>is a supremely entertaining, multi-layered masterpiece.</p>
The Complete Pegan Diet for Beginners: A 14-Day Weight Loss Meal ...
by Amelia Levin

Language

English

Pages

187

Publication Date

September 17, 2019

Product Description
Customer Reviews
<p><strong>Going Pegan—it’s good for you and good for the planet.</strong></p><p>Do you love healthy dishes that feature organic whole foods? Looking to drop pounds and feel better while still loving mealtime? Then <em>The Complete Pegan Diet for Beginners</em> is the perfect introduction to a new way of eating.</p><p>Ditch the refined and processed ingredients and reawaken your taste buds to the vibrant flavors of fresh foods that will satisfy your hunger and leave you feeling more energized. This total guide to Pegan dining makes it easy with a collection of great-tasting recipes, plus a handy meal plan to make sure you’re starting out on the right path.</p><p><em>The Complete Pegan Diet for Beginners</em> includes:</p><ul><li><strong>Pegan diet 101</strong>—Get the lowdown on this delicious diet focused around plant-based meals—with a side of sustainably sourced eggs, fish, or meat.</li><li><strong>Starting made simple</strong>—A 14-day Pegan diet jumpstart plan lets you dive right into a healthier lifestyle that will curb your cravings, regulate your appetite, and help you start losing weight.</li><li><strong>50 tasty recipes</strong>—Discover dishes for every meal, including naturally sweet desserts and snacks to satisfy late afternoon hunger pangs.</li></ul><p>Eating for a better you and a better world—<em>The Complete Pegan Diet for Beginners</em> shows you how.</p>
Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Language

English

Pages

269

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />“A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—<i>Refinery29</i> (The Best New Books of April 2019)</b><br /><br /> When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”<b>—<i>The New York Times Book Review</i></b><br /><br /> “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of <i>Gourmet</i> magazine with clear eyes, a sense of humor, and some very appealing recipes.”<b>—<i>Town & Country</i> (The Must-Read Books of Spring 2019)</b><br /><br />“If you haven’t picked up food writing queen Ruth Reichl’s new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”<b>—Soleil Ho, <i>San Francisco Chronicle</i></b>

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