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Cookbooks
- Gain confidence with the classics: Charcuterie and cheese board how-tos in the introduction help you achieve the perfect balance of texture, flavor, and visual appeal. With tips on arranging and ways to take your boards to the next level, you'll have an appetizer that looks as good as it tastes.
- Take boards beyond cheese and crackers: Push the boundaries of what a "board" is with ideas like a customizable baked potato and DIY Bloody Mary board, or grilled vegetable platter, proving that all different kinds of food are more fun when served as a board. And it's more than just snacks--even the grazing boards are hearty enough for dinner.
- Full-spread photos help you straddle the line between elegant and casual: The photography is both aspirational and inspirational; follow our tips to replicate it exactly or use it as a jumping-off point for your own creation.
- Choose your level of involvement: Whether you're in the mood to cook or you'd rather pick everything up at the grocery store (or something in between) we provide recipes with suggestions for store-bought alternatives.
An all-new collection of must-have recipes and surprising food facts from Alton Brown, drawn from the return of the beloved Good Eats television series, including never-before aired material
This long-anticipated fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown--Good Eats Reloaded and Good Eats: The Return. With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet.
Brown's surefire recipes are temptation enough: the headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown's unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of Good Eatscomes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike.
Good enough is a cookbook, but it's as much about the healing process of cooking as it is about delicious recipes. It's about acknowledging the fears and anxieties many of us have when we get in the kitchen, then learning to let them go in the sensory experience of working with food. It's about slowing down, honoring the beautiful act of feeding yourself and your loved ones, and releasing the worries about whether what you've made is good enough. It is. A generous mix of essays, stories, and nearly 100 dazzling recipes, Good Enough is a deeply personal cookbook. It's subject is more than Smoky Honey Shrimp Tacos with Spicy Fennel Slaw or Sticky Toffee Cookies; ultimately it's about learning to love and accept yourself, in and out of the kitchen.
Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
Scott says: This is a lovely, lively, and delicious book from a seasoned staff writer for the New York Times Food section, perfect for home cooks looking for a more relaxed, contemporary, and healthy way to make great French food, from French Onion Soup with Grilled Gruyére Sandwiches, Truffled Mac and Cheese, and Roasted Tarragon Chicken with Crispy Mushrooms to Asparagus Almondine, Roasted Butternut Squash with Lime and Hazelnuts, Brown Butter Scallops with Parsley and Lemon, Almond Milk Sorbet, and Lavender Lemonade. Bon appetit!
- The Migration of Desserts provides a global history of how desserts were established and discovered around the world
- The Fundamentals of Flavor provides a breakdown of ingredients and how they impact the flavor of your finished dessert
- Building Blocks guide you to make the foundations of every dessert from scratch
- Helpful techniques to ensure your dessert making experience is flawless
- Tips from seasoned industry professionals
- Chapters specifically dedicated to cakes, pies, cookies, pastries, puddings, custards, candies, drinks, and MORE
- Original photography and colorful archival images will have your mouth watering before you are done baking Satisfy any dessert craving you can imagine with Desserts: The Ultimate Cookbook.