Rachael Ray's Look + Cook Rachael Ray's Look + Cook

Just when you thought Rachael Ray couldn't make preparing dinner any easier, she offers a book of 100 simple main courses, all illustrated with step-by-step photos. Cooks who aren't quite sure what dishes are supposed to look like along the way will gain confidence from the six images that accompany each entry, highlighting ingredients, techniques, and in-progress recipes. As You Like It citrus soy stir-fry calls for shelled edamame and a seeded and thinly sliced bell pepper; photos show just how these should appear when they're ready to go into the skillet. One photo supporting the individual Florentine frying-pan pizza depicts dough pressed into a skillet and being filled before baking--so there's no question about whether the reader is doing it correctly. All recipes include a photo of the finished product, too. Chapters are quintessential Ray: "Cozy Food" (cherry tomato and ravioli soup with store-bought ravioli; shepherd's pie stuffed potatoes), "Make Your Own Takeout" (Real-Deal rellenos), "Fancy Fake-Outs" (Moroccan Lemon-Olive Chicken), " Yes, The Kids Will Eat It' " (chicken & broccolini with orange sauce), and, of course, "30-Minute Meals." Ray fans should find more of what they love in this book: easy meals that will please most crowds. (Check Catalog)

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

The focus is on creating simpler yet appetizing dishes that save time and minimize stress in the kitchen in bestselling author (Barefoot Contessa Cookbook) and Food Network guru Gartens latest. She showcases recipes that utilize fewer ingredients, limited to those easily found in supermarkets or specialty food stores. She also stays away from time-consuming cooking techniques, instead making unusually good use of her oven for everything from easy parmesan risotto and French toast bread pudding to spicy turkey meatballs. Despite the relative simplicity of these dishes, they are still elegant enough to be served at dinner parties, especially the roasted figs and prosciutto, fresh salmon tartare, and the mouthwatering, easy Provençal lamb. Gartens vegetable dishes are particularly appealing and varied, including scalloped tomatoes, garlic-roasted cauliflower, and potato basil purée, and her desserts are equally strong, with easy cranberry and apple cake and fleur de sel caramels. Full-color photos accompany each recipe and are enough to send any hungry soul immediately into the kitchen. True to her trademark style, Garten once again shows that delicious food can be prepared with a minimum of fuss, even with guests on the way. (Check Catalog)

The Ultrametabolism Cookbook: 200 Delicious Recipes That Will Turn on Your Fat-Burning DNA

From the Three-Time "New York Times" Bestselling Author of "Ultraprevention, Ultrametabolism, " and "The Ultrasimple Diet"
In "UltraMetabolism," Dr. Mark Hyman brought the new science of weight loss to the general public. By learning to work with the body instead of against it, you can ignite your natural fat-burning furnace and reprogram your body to burn fat and keep it off for good.
Simply put, eat the right foods and send instructions of weight loss and health; eat the wrong foods and send messages of weight gain and disease.
"The UltraMetabolism Cookbook" puts Ultra-Metabolism into overdrive with 200 convenient, easy-to-prepare, and, of course, delicious recipes for the right foods that will bring on a lifetime of good health and healthy weight.
The first part of the book reacquaints the reader with the UltraMetabolism plan and then offers a wide variety of delicious, easily prepared dishes for both Phase I -- the three-week detoxification of your system -- and Phase II, which rebalances your metabolism in four weeks and offers the way to a healthy metabolism for life!
Look your best, feel your best, perform at your best, and eat such fantastic meals as Roasted Shrimp, Turkey and Red Bean Chili, and Ratatouille. And that's just Phase I!
As you progress through the UltraMetabolism plan and enter Phase II, you'll add satisfying, flavor-packed appetizers -- Curried Deviled Eggs with Cashews, anyone? -- as well as many more new salads, meats, fish, shellfish, soups, poultry, grains, vegetables, breakfast foods, and snacks. And there are lots of plant-based options and bean dishes for vegetarians.
In addition to the clear, cutting-edge science and great recipes in "The UltraMetabolism Cookbook," you'll find countless ideas of how to integrate the UltraMetabolism way of eating into your lifestyle, from quick weeknight suppers to entertaining and holiday meals.(Check Catalog)

The America's Test Kitchen Family Cookbook: Cookware Rating Edition

This bestselling ringbound cookbook, now revised and updated with an all-new 50-page cookware buying guide, delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. With the addition of our Guide to Kitchen Equipment and the America's Test Kitchen Buying Guide, this cookbook is even more timely and valuable--a kitchen essential you cannot live without. (Check Catalog)

Tartine Bread

Chad Robertson (co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine, Bar Tartine) brings his master Tartine Bread technique to those who may not have the chance to try the famed Bay Area loaves hot out of the oven. This "baker's guidebook" is divided into four parts: Basic Country Bread; Semolina and Whole-Wheat Breads; Baguettes and Enriched Breads; and Day-Old Bread. Robertson's basic recipe is explained in depth with numbered steps, and consists of making a natural leaven and baking in a cast-iron cooker. The author's passionate tone and tales of baking apprenticeships, along with top-notch step-by-step photos, elevate the title from mere manual to enjoyable read. The later sections include variations on the basic recipe; bread-to-use recipes for sandwiches; bruschetta; and salads and entrees made with croutons and breadcrumbs. The sophisticated and clean design, exceptional photos, and padded cover give the book a luxurious feel. (Check Catalog)

Good Eats: The Middle Years

"Good Eats 2: The Middle Years" picks up where the bestselling "Good Eats: The Early Years" left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, "The Middle Years "is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and--of course--recipes. "Brown's particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as "Fit to Be Tied" (meat roulades), "Crustacean Nation" (crab), and "Ill-Gotten Grains" (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With hundreds of entertaining photographs, along with Brown's inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself. (Check Catalog)

Nigella Kitchen: Recipes from the Heart of the Home

The many fans of Lawsons television shows will welcome this newest entry in the ever-growing series of cookbooks the ingenious and pneumatic kitchen diva has produced. Lawson is at home with any number of different cuisines, including Japanese, Italian, South African, Mexican, Australian, Thai, Korean, and her own native British cookery. In the last category she presents a spatchcocked Cornish game hen and intense gingerbread enriched with Guinness stout. She favors hearty meats such as lamb shanks and ham hocks. And she has special affection for dishes that one can easily serve at parties, ennobling even humble pigs in blankets with some decidedly sophisticated puff pastry. Recipes emphasize meticulous preparation and freshness of ingredients. The book includes a series of useful kitchen tips that Lawson has collected over the years. They range from tea-stain removal to easy pasta measuring. Occasional Briticisms may puzzle American readers, but they are far from insurmountable. (Check Catalog)

Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery

At long last, the owner of New York City's legendary Fat Witch Bakery shares her top-secret recipes for decadent and delicious brownies, blondies, and bars
Patricia Helding's rich, intensely chocolatey Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies--baking and selling over 2,000 each day. In Fat Witch Brownies, Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections.
With over 50 recipes that can be baked in the same 9 x 9-inch pan and require fewer than 10 ingredients, Helding shows that baking from scratch is neither expensive nor time-consuming. All of her recipes include ingredients from local grocery stores, and are ready to serve in one hour or less. Beginning with tips on the proper tools, timing, and techniques, continuing with five chapters of recipes, and finishing with fabulous frostings, Fat Witch Brownies allows you to explore the versatility and richness of brownies and bars and create the incredible desserts in your very own kitchen that have made Helding's bakery famous. (Check Catalog)

The Book of Tapas

The huge popularity of Spanish food has grown even more following the publication of the iconic "1080 Recipes," and the best-loved type of Spanish food is tapas. Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life. Served in bars all over Spain, good tapas is all about the perfect marriage of food, drink and conversation.
Now, for the first time, the "1080 Book of Tapas" presents a complete guide to this convivial way of eating with over 200 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow, and include the most popular tapas dishes from "1080 Recipes," along with many brand new recipes from the Ortegas' definitive collection. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire.
Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. "1080 Recipes" has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication. Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide. (Check Catalog)

Quick Cart Controls: Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery

At long last, the owner of New York City’s legendary Fat Witch Bakery shares her top-secret recipes for decadent and delicious brownies, blondies, and bars

Patricia Helding’s rich, intensely chocolatey Fat Witch brownie is a New York obsession, an internet sensation, and arguably the very best brownie to be found on the planet. Unlike other bakeries that feature a range of desserts, Fat Witch, launched by Helding in 1998, specializes only in brownies—baking and selling over 2,000 each day. In Fat Witch Brownies, Helding showcases for the first time her favorite spins on the classic chocolate brownie with creations like the Banana Bread Brownie and the Breakfast Brownie, and she expands her repertoire even further with recipes for other scrumptious bar-shaped confections.

With over 50 recipes that can be baked in the same 9 x 9-inch pan and require fewer than 10 ingredients, Helding shows that baking from scratch is neither expensive nor time-consuming. All of her recipes include ingredients from local grocery stores, and are ready to serve in one hour or less. Beginning with tips on the proper tools, timing, and techniques, continuing with five chapters of recipes, and finishing with fabulous frostings, Fat Witch Brownies allows you to explore the versatility and richness of brownies and bars and create the incredible desserts in your very own kitchen that have made Helding’s bakery famous. (Check Catalog)