Cooking

13x9 the Pan That Can: 150 Fabulous Recipes

product image
$19.99
The most versatile pan in the kitchen delivers 150 must-have recipes

The 13x9 pan is the star of the kitchen, able to produce just about any dish from one-pan dinners to an easy big-batch dessert. This fresh collection of 150 on-trend recipes shows the pan's prowess--find gelatin shots, Cuban sandwiches, and vegetarian main dishes. Everyone's favorites are still here, but lightened for today's kitchens: make-ahead breakfast dishes, slab pies, Creamy Chicken Enchiladas, cakes, and comfort foods like Beef Stroganoff and gooey Cinnamon Rolls. Looking for something new for dinner? Try stews made in the oven, Warm Roasted Barley, Kale and Apple Salad or Tuna Noodle Casserole from scratch. With ideas to customize recipes, icons to denote Make-Ahead and Crowd-Pleasing recipes, health tips and nutrition for every recipe, this book has everything for a busy cook.
ISBN/SKU: 
9780544931862
Publication Date: 
2017-03-14
0

750 Best Appetizers

product image
$24.95

The quintessential book of appetizers for any occasion.

There are more than 750 recipes to choose from because we've tried to make sure home cooks have a selection to suit every possible occasion -- from a dress-down backyard barbecue to the most elegant sit-down dinner. We've also considered the need to satisfy a variety of dietary preferences, from strictest vegans to wide-ranging omnivores. And since we know busy families are probably doing lots of things at once, many recipes can be prepared ahead of time or, if so inclined, made in a slow cooker while busy doing something else.

The book is structured to cover a broad range of options. There are 16 chapters built around specific types of dishes, such as dips and spreads, or specific ingredients, such as fish and seafood or cheese. We've also categorized by presentation since it's such an integral component to appetizers, so chapters are organized by categories, such as "Wraps and Rolls" and "Sticks and Picks."

With so many recipes to choose from, home cooks have got the basis to get any gathering off to a lively start:

  • Easy tahini dip, tuna tapenade, roasted beet and goat cheese spread
  • Feta-spiked watermelon salsa with chili, apple salsa, Bloody Mary salsa
  • Watercress gazpacho, broccoli pesto shooter, shrimp bisque, cumin mint cooler
  • Pepper-wrapped chorizo, duck confit quesadilla, cannoli, beef sushi
  • Pancetta and potato bundles, buckwheat blini, spinach and artichoke tarts
  • Uptown croque monsieur, pinwheel party sandwiches, salmon sliders
  • Spicy sizzling shrimp, smoked salmon and avocado tartare, beer-battered oysters.
  • No matter how easy or perhaps difficult they may be to prepare, a tray of appetizers always seems celebratory, and there is nothing like home-cooked food to make people feel welcomed. Home cooks can use this book to create hors d'oeuvres that will delight their family and friends -- then relax and enjoy the party themselves.

    ISBN/SKU: 
    9780778802723
    Publication Date: 
    2011-08-11
    0
    Author: 
    Publisher: 

    A BOWL OF RED

    $19.95
    ISBN/SKU: 
    9780890965986
    Publication Date: 
    1994-09-01
    0
    Author: 
    Publisher: 

    Alton Brown: EVERYDAYCOOK

    product image
    $35.00
    NEW YORK TIMES BESTSELLER - This cookbook has 101 delicious recipes for home chefs of all abilities.

    My name is Alton Brown, and I wrote this book. It's my first in a few years because I've been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I've been cooking, but it's been mostly to feed myself and people in my immediate vicinity--which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here's EveryDayCook. There's still plenty of science and hopefully some humor in here (my agent says that's my "wheelhouse"), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they're pretty darned tasty. Highlights include:

    - Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes
    - Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars
    - Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, "EnchiLasagna" or "Lasagnalada"
    - Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip
    - Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks
    - Anytime: The General's Fried Chicken, Roasted Chile Salsa, Peach Punch Pops
    - Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie

    So let's review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an "award-winning and influential educator and tastemaker." That last part is from the PR office. Real people don't talk like that.

    ISBN/SKU: 
    9781101885710
    Publication Date: 
    2016-09-27
    0
    Author: 
    Publisher: 

    Art of Flavor

    product image
    $28.00
    As seen in Food52, Los Angeles Times, and Bloomberg

    Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.



    Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:

    - The Four Rules for creating flavor
    - A Flavor Compass that points the way to transformative combinations
    - "Locking," "burying," and other aspects of cooking alchemy
    - The flavor-heightening effects of cooking methods
    - The Seven Dials that let you fine-tune a dish

    With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.

    ISBN/SKU: 
    9781594634307
    Publication Date: 
    2017-08-01
    0
    Author: 
    Publisher: 

    Baker's Appendix

    product image
    $18.99
    The ultimate quick, yet thorough, reference for bakers, with every metric conversion and ingredient substitution you could want, plus 18 recipes for basic, fail-proof cakes, frostings, and cookies--with variations that combine to make dozens of desserts.

    Bakers will wonder how they ever lived without this indispensable resource, featuring:

    - Cups-to-grams conversions for ingredients
    - Basic recipes for cakes, quick breads, cookies, frostings, and more, with dozens of variations
    - Ingredient substitutions
    - DIY extracts, natural food colorings, sprinkles, and more
    - Decorating tips for cakes and cookies
    - Conversions for oven temperatures
    - Adjustments for baking at high altitudes
    - Volume charts for baking pans of all sizes

    ISBN/SKU: 
    9780451495747
    Publication Date: 
    2017-03-21
    0
    Author: 

    Best American Food Writing 2019

    $15.99

    New York Times best-selling author and James Beard Award winner Samin Nosrat collects the year's finest writing about food and drink.

    Best-selling author and winner of numerous awards, Samin Nosrat, selects the year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

    ISBN/SKU: 
    9781328662255
    Publication Date: 
    2019-10-01
    0
    Publisher: 

    BEST OF THE BEST COOKBOOK RECIPES

    product image
    $32.95
    @font-face { font-family: "Cambria"; }@font-face { font-family: "HelveticaNeue-Thin"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } Every year, the "Food & Wine "Test Kitchen evaluates over 150 cookbooks to select the 25 finest ones and single out the most exciting and fail-safe recipes from each. This year's Best of the Best collection celebrates these winning dishes from superstar authors such as Giada DeLaurentiis, Jamie Oliver, Alice Waters and Eric Ripert. To round out the collection, there's also a never-before-published bonus recipe from each author plus easy, accessible wine pairings. The wide variety of dishes includes Crispy Fried Salt-and-Pepper Shrimp, Roast Chicken with Ricotta and Sage, Brisket in Sweet-and-Sour Sauce, Green Garlic Souffle, Roasted Vegetable Enchiladas and Milky Way Tart."
    ISBN/SKU: 
    9781603202039
    Publication Date: 
    2011-10-04
    0
    Author: 
    Publisher: 

    Betty Crocker Cookbook, 12th Edition

    $29.99
    One of the best-selling cookbooks of all time, updated for a new generation of home cooks.

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.

    This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today's budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.
    ISBN/SKU: 
    9780544648920
    0
    Author: 
    Publisher: 

    BREADMAKING: ESSENTIAL GUIDE FOR BEGINNERS

    $9.99

    Making your own bread by hand is a simple pleasure and a great starting point for anyone looking to become a little more self-sufficient. Making bread can be therapeutic and creative and is achievable with even a basic level of culinary skill. Filling your kitchen with the delicious smells of baking bread is reward enough in itself but it is important that the finished product tastes great too. Food writer and culinary stylist Kathryn Hawkins covers the basic steps to get you started, including essential equipment and simple breadmaking techniques. Also included are 40 tasty bread recipes, from plain white to whole wheat loaves, sourdough to French baguettes, as well as recipes for flavored bread and international fare from every corner of the globe, including brioche, pita bread, naan, stolen, and soda bread. Charming artwork, simple instructions, and informative writing make Breadmaking an invaluable guide for anyone who's always wanted to make warm, delicious bread in their own home while becoming a little less reliant on processed, pre-packaged food. Get started today, and get ready to enjoy a lifetime of hot, fresh bread straight from your own oven.

    ISBN/SKU: 
    9781504800594
    Publication Date: 
    2016-03-22
    0
    Author: 
    Publisher: