Edited by Gourmet magazine's editor-in-chief, this cookbook designed for today's modern palette offers over 650 recipes that can be prepared in 30 minutes or less, hundreds of vegetarian dishes, nearly 100 drinks, dozens of grilled dishes, nearly 100 seafood recipes, and over 300 desert.
Culls favorite entries from the popular magazine column to present a volume of weeknight recipes that focuses on flavor and nutrition, in a lavishly photographed and accessible collection that is complemented by menus and nutritional information.
A follow-up to Raw Food/Real World shares a new collection of raw-foods recipes inspired by New York's Pure Food and Wine restaurant, in a volume that features such options as Cucumber Mint Gazpacho Soup, Mexican Chocolate Brownies with Sweet Tamale, and Avocado Gelato.
A simple and accessible guide to canning and preserving meats, fruits, and vegetables in small batches year-round includes “low-tech� methods like oil-preserving, curing, and freezing, as well as traditional methods like water bath and pressure canning.
Curious armchair travelers, nostalgic food excursionists, and inventive home entertainers will adore this tour of Europe's legendary tearooms and salons. A delicious culinary and cultural experience as well as a treasure trove of recipes from top-notch destinations, this little gem lets readers in on the rituals of taking tea. Recipes like the Ritz's cucumber sandwiches, Claridge's famous raisin and apple scones, or chocolate scones from Edinburgh's Balmoral Hotel, as well as color photographs of tasty tea fare and European teahouses, bring the charm of afternoon tea to anyone's home.
Offers reduced-fat recipes ranging from "green chile chicken enchiladas" to "deep dark chocolate cake" designed to facilitate weight reduction and better health.
Features recipes for cupcakes, from classics such as devil's food to surprises like peanut butter and jelly, as well as frostings, fillings, toppings, and a wide selection of decorating and embellishment ideas, including stencil templates, and an equipment glossary.
Provides a wealth of recipes for homemade, low-calorie snacks including numerous options that can be incorporated into popular diet programs, in a volume that offers options for a variety of cravings and includes such fare as Spiced Popcorn, Pickled Cherries, and Curried Tuna and Spinach Quesadillas.
The Eat-Clean Diet Cookbook in particular has over 150 recipes. The book is full of pictures, tips, and delicious and easy-to-make recipes. It is divided into smaller sections for different categories: breakfast, soup, grains, proteins, sauces, one-dish-meals, vegetables, pasta, and dessert. I'm glad that Reno has included a category just for grains -- I'm not accustomed to eating grains, but the recipes look so good that I feel I'm going to enjoy trying them out. I'm especially eager to try out the various quinoa dishes, as I've never had quinoa before. I just hope our local supermarket carries these high-protein dried fruits and seeds.
A "Saveur magazine" chef describes her haphazard experiences as a student at New York City's French Culinary Institute, a journey during which she and her classmates tackled a range of challenges from veal calves and fish heads to broken eggs and cutthroat teachers.