The follow-up to Cooking under Pressure takes the lid off pressure cooking in the modern kitchen, with plenty of ten-minute recipes for everything from Risotto with Butternut Squash and Sage to delicious desserts.
The James Beard Award-winning author of Fresh & Fast uses her expertise to provide a collection of 150 quick and easy vegetarian meals. Original.
In a book full of of anecdotes and full-color photos, more than 150 recipes from the state of Maine are organized by the shore, the sea, the forest, the farm, the garden, the dairy and the bakery, and include such dishes as Ham With Fried Apples, Corn Fritters With Maple Syrup, Classic Lobster Rolls, Pickled Fiddlehead Ferns and much more.
The author reflects on the role of food in her life while observing the dynamic nature of Southern foodways, in a volume that includes personal anecdotes and recipes that incorporate locally grown ingredients.
Presents a collection of 150 contemporary recipes of classic Southern dishes by a North Carolina Restaurateur of the Year, providing a healthier version of Southern cooking that incorporates local, seasonal, and artisanal ingredients.
Presents a behind-the-scenes look at the award-winning Spanish restaurant elBulli, describing a year in the lives of the thirty-five apprentices who were enlisted to help master chef Ferran Adriáa create his magic in the kitchen.
Most American have fond memories of the iconic Chef Boyardee brand, evoking nostalgia for a simpler time. Boiardi brings us the authentic recipes that inspired the brand, with recipes for sauces, meats, and pasta dishes.
In a cookbook organized by season, the author uses each chapter to focus only one fish caught during that season, providing ideas on how to prepare and spice up the fish, in a book with full-color illustrations and lists of alternative fish to substitute.