Cooking

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

With over 2.2 million copies in print, the widely acclaimed The Silver Palate Cookbook is firmly established as a contemporary classic. Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

A Princess of Mars is the first of eleven thrilling novels that comprise Edgar Rice Burroughs' most exciting saga, known as The Martian Series. It's the beginning of an incredible odyssey in which John Carter, a gentleman from Virginia and a Civil War veteran, unexpectedly finds himself on to the red planet, scene of continuing combat among rival tribes. Captured by a band of six-limbed, green-skinned savage giants called Tharks, Carter soon is accorded all the honor of a chieftain after it's discovered that his muscles, accustomed to Earth's greater gravity, now give him a decided advantage in strength. And when his captors take as prisoner Dejah Thoris, the lovely human-looking princess of the city of Helium, Carter must call upon every ounce of strength, courage, and ingenuity to rescue her-before Dejah becomes the slave of the depraved Thark leader, Tal Hajus!Excerpt:Her oval face was beautiful in the extreme, her every feature finely chisled and exquisite, her eyes large and lustrous and her head surmounted by a mass of coal black, waving hair, caught loosely into a strange yet becoming coiffure. Similar in face and figure to women of Earth, she was nevertheless a true Martian--and prisoner of the fierce green giants who held me captive, as well!

I found this book among the piles my mother in law was going to throw away, so I snagged it. This is the 1982 version - nearly 30 years old, and what surprises me is how classic the lady's taste is. Not one thing was "trendy" for the time, or made me go "ewww - I'd never think of doing that now. How ugly." She's just kind of timeless in her perfection. And, of course, it's all "perfection" in this entertaining book, and something I am positive that I will never even attempt because I just plain don't need that kind of "perfection" in my life. But it's fun to look at, and fun to read, and inspires me to go just a LITTLE "Stewart-ish" when preparing Thanksgiving and Christmas dinners this year.

Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire.    • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook.    • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie.    • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.   • James Peterson has more than 1 million cookbooks in print.

Published in 1975, Ragtime changed our very concept of what a novel could be. An extraordinary tapestry, Ragtime captures the spirit of America in the era between the turn of the century & the First World War. The story opens in 1906 in New Rochelle, NY, at the home of an affluent American family. One lazy Sunday afternoon, the famous escape artist Harry Houdini swerves his car into a telephone pole outside their house. Almost magically, the line between fantasy & historical fact, between real & imaginary characters, disappears. Henry Ford, Emma Goldman, J.P. Morgan, Evelyn Nesbit, Sigmund Freud & Emiliano Zapata slip in & out of the tale, crossing paths with Doctorow's imagined family & other fictional characters, including an immigrant peddler & a ragtime musician from Harlem whose insistence on a point of justice drives him to revolutionary violence.

Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

Containing walks and detailed maps from throughout the city, Secret Stairs highlights the charms and quirks of a unique feature of the Los Angeles landscape, and chronicles the geographical, architectural, and historical aspects of the city’s staircases, as well as of the neighborhoods in which the steps are located.From strolling through the classic La Loma neighborhood in Pasadena to walking the Sunset Junction Loop in Silver Lake, to taking the Beachwood Canyon hike through “Hollywoodland” to enjoying the magnificent ocean views from the Castellammare district in Pacific Palisades, Secret Stairs takes you on a tour of the staircases all across the City of Angels.The circular walks, rated for duration and difficulty, deliver tales of historic homes and their fascinating inhabitants, bits of unusual local trivia, and stories of the neighborhoods surrounding the stairs. That’s where William Faulkner was living when he wrote the screenplay for To Have and Have Not; that house was designed by Neutra; over there is a Schindler; that’s where Woody Guthrie lived, where Anais Nin died, and where Thelma Todd was murdered . . .Despite the fact that one of these staircases starred in an Oscar-winning short film—Laurel and Hardy’s The Music Box, from 1932—these civic treasures have been virtually unknown to most of the city’s residents and visitors. Now, Secret Stairs puts these hidden stairways back on the map, while introducing urban hikers to exciting new “trails” all around the city of Los Angeles.

Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis's Virginia country cooking and Scott Peacock's inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You'll find all these treasures and more before you even get to the superb cakes (potential "Cakewalk Winners" all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

This is the best cookbook I have ever read through, filled with post-its, borrowed from the library and then bought, spilled olive oil on, tried a bunch of recipes from, and started evangelizing to friends. It's awesome. Because they test everything. You aren't just getting a bunch of recipes, you are getting hours and hours of painstakingly thorough research and development to create the BEST recipes. (They also review pots, pans, and kitchen gadgets.)Being a Virgo, I appreciate precision. Being human, I appreciate good food. This book is lovely on both counts. Lastly, they try to make recipes *fool-proof*. Big win.So far I have made several cookie recipes: the peanut cookies and the chocolate chip were big hits. The classic mac and cheese was also popular, and I'm making my second batch of baked beans right now.I also love that if I find a recipe I like, I can look it up on their website and print it out (requires subscription).I have just recently started to really learn how to cook, and what always demoralized me in the past is spending a long time on a recipe and then it just being OK, or worse, being bad. After buying the ingredients, figuring out the recipe, and timing things, I want to get a WIN for my efforts. With this book, as long as I follow the directions, I get something delicious. Awesome!

From the best-selling author of Kitchen Confidential comes this true, thrilling tale of pursuit through the kitchens of New York City at the turn of the century.By the late nineteenth century, it seemed that New York City had put an end to the outbreaks of typhoid fever that had so frequently decimated the city's population. That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

In 1954, in the cookhouse of a logging and sawmill settlement in northern New Hampshire, an anxious twelve-year-old boy mistakes the local constable’s girlfriend for a bear. Both the twelve-year-old and his father become fugitives, forced to run from Coos County–to Boston, to southern Vermont, to Toronto–pursued by the implacable constable. Their lone protector is a fiercely libertarian logger, once a river driver, who befriends them.In a story spanning five decades, Last Night in Twisted River–John Irving’s twelfth novel–depicts the recent half-century in the United States as “a living replica of Coos County, where lethal hatreds were generally permitted to run their course.” From the novel’s taut opening sentence–“The young Canadian, who could not have been more than fifteen, had hesitated too long”–to its elegiac final chapter, Last Night in Twisted River is written with the historical authenticity and emotional authority of The Cider House Rules and A Prayer for Owen Meany. It is also as violent and disturbing a story as John Irving’s breakthrough bestseller, The World According to Garp.What further distinguishes Last Night in Twisted River is the author’s unmistakable voice–the inimitable voice of an accomplished storyteller. Near the end of this moving novel, John Irving writes: “We don’t always have a choice how we get to know one another. Sometimes, people fall into our lives cleanly–as if out of the sky, or as if there were a direct flight from Heaven to Earth–the same sudden way we lose people, who once seemed they would always be part of our lives.”

A New York Times Best Seller!Fix-It and Forget-It Cookbook — that knock-it-out-of-the park, slow-cooker cookbook — is back in a REVISED and UPDATED form. The book has already sold more than 5 million copies, so we didn't want to spoil it!We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series:1. Brand New: 100 new recipes for slow cookers.2. Brand New: "Prep Time," "Cooking Time," and "Ideal Slow-Cooker Size" are included for each recipe.3. Brand New: 4 pages of basic and very helpful "Extra Information": "Substitute Ingredients for When You're in a Pinch" "Equivalent Measurements" "Kitchen Tools and Equipment You May Have Overlooked" "Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated"4. Brand New: 1 page of "Tips for Using Your Slow Cooker: A Friendly, Year-Round Appliance."5. Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book.6. Brand New: A second color—a rich purple—for recipe titles, contributors' names and addresses, the words "Tip" and "Variation," and the numbered instruction steps.7. Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout.8. Brand New: 1 page of tip-in color, right inside the front cover. 9. Brand New: 2 pages of review excerpts to position the original book's success, immediately following the tipin page of color.10. Revised: An improved Index!11. Revised: A personal Introduction to the book by author Phyllis Pellman Good.12. Revised: Good's personal comments and voice throughout the recipes.We've learned a lot since the original Fix-It and Forget-It Cookbook first quietly appeared. Now you and your customers can benefit with this new edition of the beloved favorite — Fix-It and Forget-It Cookbook REVISED and UPDATED!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Taking its place next to Breakfast at Tiffany's and In Cold Blood on the Modern Library bookshelf is this new and original edition of Capote's most famous short stories: "A Christmas Memory, " "One Christmas, " and "The Thanksgiving Visitor." All three stories are distinguished by Capote's delicate interplay of childhood sensibility and recollective vision, evoking a strong sense of place.

From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes--a perfect gift with all the toppings!With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave…Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes!In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise…to the occasion and get baking!