• Soft red polenta with chanterelle sauce and sour cream
• Creamed Jerusalem artichoke soup with truffles, fried Jerusalem artichoke peels, olive oil, and red peppercorns
• Red deer fillet with juniper berry sauce, tarragon roll, red Swiss chard stems, celeriac, and cranberry jam
• Hazelnut ice cream with olive oil, dark chocolate, and fleur de sel
• Fried and cooked beef tendons with honey in wild garlic sauce, with cold-pressed sunflower oil, vinegar, and wild herbs
• Chicken in white wine with root vegetables and new potatoes
• Prosciutto-wrapped monkfish with celeriac purée, peach cream, and olive oil jelly

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.

Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including:

Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)

When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.)

What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) 

Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. 

From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.

Behind the curtain of her happy on-screen persona, Valerie Bertinelli’s life has been no easy ride, especially when it comes to her own self-image and self-worth. She waged a war against herself for years, learning to equate her value to her appearance as a child star on One Day at a Time and punishing herself in order to fit into the unachievable Hollywood mold. She struggled to make her marriage to Eddie Van Halen — the true love of her life — work, despite all the rifts the rock-star lifestyle created between them. She then watched her son follow in his father’s footsteps, right up onto the stage of Van Halen concerts, and begin his own music career. And like so many women, she cared for her parents as their health declined and saw the roles of parent and child reverse. Through mourning the loss of her parents, discovering more about her family’s past, and realizing how short life really is when she and her son lost Eddie, Valerie finally said, “Enough already!” to a lifelong battle with the scale and found a new path forward to joy and connection. Despite hardships and the pressures of the media industry to be something she’s not, Valerie is, at last, accepting herself: she knows who she is, has discovered her self-worth, and has learned how to prioritize her health and happiness over her weight. With an intimate look into her insecurities, heartbreaks, losses, triumphs, and revelations, Enough Already is the story of Valerie’s sometimes humorous, sometimes raw, but always honest journey to love herself and find joy in the everyday, in family, and in the food and memories we share.

“This thoughtful, bighearted book is sure to be a hit with Bertinelli fans and those with an appetite for stories of hard-won self-acceptance. A warmly intimate memoir.” 

– Kirkus Reviews

“In a series of brutally frank essays, Bertinelli looks back on the emotional struggles and triumphs of her life. By turns raw and inspiring, this contains a little bit of wisdom for everyone.” 

– Publishers Weekly

A diagnosis of diabetes for yourself or a loved one can be frightening and overwhelming—especially when it comes to what to put on your plate. But with a few tweaks to your favorite dishes, managing diabetes doesn’t have to mean relegating yourself (or your sweetie) to culinary boredom.

Diabetic Cookbook for Two offers:

• 125 recipes tasty enough for anyone to enjoy, regardless of restrictions

• Handy nutritional information for all recipes, including carb counts

• Tips for cooking together and meal planning

• 10 ingredients to keep on hand for when you need to throw dinner together in a hurry

Create super-satisfying, heart-healthy, low-carb meals just for two with Diabetic Cookbook for Two.

By incorporating country staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for generations, Bianca offers no-frills, no-nonsense soul food dishes with a wholesome twist. These family classics, minus the meat, eggs, and dairy products, help keep traditional Southern foodways alive while allowing vegans, vegetarians, and anyone who cares about healthful eating to enjoy this satisfying down-home fare.
From cheese-free Ro*Tel dip and country-fried tempeh steak to eggplant jambalaya and smoky stewed okra and tomatoes, Cookin’ Crunk offers plenty in the way of classic Southern comfort food. There's also a bounty of sweet treats that includes cobblers, bread pudding, dark chocolate bourbon pecan pie, and peanut butter and banana "Elvis" cupcakes.

As a private chef to the rich and famous (including a president and a prime minister), for over 30 years, Alan Roettinger has learned a lot about what people hunger for and what satisfies. Learn his secrets for creating simple yet sophisticated, vibrant vegan dishes with a decidedly international flair and add joy and surprise to your menus, whether for everyday meals or celebratory gatherings.
 

Discover Alan's more than 100 delightfully artful, completely vegan recipes,and transform your meals from ordinary to extraordinary! With dishes like Artichokes and Fennel with Preserved Lemon and Saffron, Fig Jam with Port, Spicy Minted Slaw, Arabesque Garbanzo Beans, and Bananas en Papillote served with Pina Quemada Ice Cream, there's something to tempt every palate.

*What really happens to farm animals?
*What is the environmental impact of meat production?
*How can going veg can help global hunger?
*How does our food affect our health?

Included are tips to handle any situation:
* Talking to family, friends, and dates.
*Getting a delicious meal at any restaurant.
* Easily putting together a balanced diet.

Eating a vegan diet that is
free of animal products requires creativity. For those who are exploring
veganism for the first time, Vegan
Cookbook for Beginners will inspire you to create filling and flavorful
plant-based meals to please even the most skeptical carnivore. With more than
150 versatile vegan recipes, Vegan
Cookbook for Beginners will let you experience the benefits of improved health
and increased energy through eating vegan with recipes that are hearty,
comforting, and nutritious. Going vegan is a smart choice for your body and the planet,
and Vegan
Cookbook for Beginners will take the
guesswork out of cooking everyday vegan meals.

Vegan Cookbook for Beginners will help
you enjoy the benefits of veganism today with:

·     
More than 150
easy and delicious vegan recipes straight from Vegan Cookbook 

·     
2-week Vegan Cookbook meal plan

·     
Introduction to
the core principles of veganism

·     
Overview of the
health benefits of going vegan

·     
Advice on
equipping your kitchen and stocking your pantry from the editors of Vegan Cookbook

With help from Vegan Cookbook for Beginners, the
transition to a vegan lifestyle will be easy and enjoyable.

As awareness of the health
and environmental benefits of vegetarianism grows, millions of people are now switching
to a vegetarian diet. Vegetarian Cookbook for Beginners will
show you how to start a vegetarian diet so you can live with a clearer
conscience, lose weight naturally, lower your cholesterol, and decrease your risk
of chronic disease. Vegetarian Cookbook
for Beginners will teach you how
to cut out meat, without cutting out flavor and satisfaction. With more than
150 hearty, comforting meals to please the whole family, Vegetarian Cookbook for Beginners
makes it easy to start a vegetarian diet. 

Vegetarian Cookbook for Beginners will get you started on the path toward a healthy,
meat-free lifestyle with: 

·     
More than 150
simple and hearty Vegetarian Cookbook
recipes

·     
14-day Vegetarian Cookbook meal plan to get you
started

·     
Overview of the lasting
health benefits of going vegetarian

·     
Tips from Vegetarian Cookbook on transforming your
kitchen to be vegetarian-friendly

·     
Detailed
nutritional advice to make sure you get all your nutrients

·     
Practical tips
for a successful transition to a vegetarian diet

Vegetarian Cookbook for Beginners is your guide to experiencing the delicious, lifelong
benefits of going vegetarian.

In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.

Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.

Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.

Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.

Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

The Complete Joy of Homebrewing is the essential guide to understanding and making a full range of beer styles, including ales, lagers, stouts, pilseners, dubbels, tripels, and homerun specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow brewing instructions, and the latest insights in the art and science of brewing. Master brewer Charlie Papazian also explains the history and lore of beer, reveals the technology behind brewing, and shares countless tips on how to create your own original ales and lagers.

This completely revised and updated edition includes:

• An expanded and updated Beer Styles and Homebrew Recipe Formulation chart with easy-to-understand descriptions of key flavor and aroma characters
• Ingredient information for fifty-three beer styles
• A list of more than seventy-five beer types describing strength, hop aroma, bitterness, flavor, color, sweetness, and alcohol percentage
• Expanded chart on sixty-eight hop varieties, descriptions, and uses
• Eighty brand-new and revised favorite beer and mead recipes
• Beer kit tips
• Key information about using and understanding hops
• Revealing reasons why homebrew is the best . . . and much more!

Paired with the newly revised Homebrewer's Companion, Second Edition, this book will transform you from beginning brewer to homebrewing expert.

A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.

This completely revised and updated edition includes:

• More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.
• Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.
• All other chapters revised and expanded:
  • Expanded and updated charts, graphs, equations, and visuals.
  • Expanded information on using beer kits.
  • Thorough revision of mashing and lautering chapters:
    • Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.
    • Complete discussion of first wort gravity as a function of water to grist ratio.
    • Complete revision of infusion and decoction equations.
  • Revised and updated information on managing your fermentation:
    • Yeast pitching and starters.
    • Yeast starter growth factors.
    • Yeast and the maturation cycle.
• And much more!

Organized by growing cycles, the Field Guide gives detailed prescriptions for managing each season’s unique processes, such as

Winter

·       vine dormancy

·       root growth

·       canopy training

·       different root stocks

·       identifying various pathogens and bacteria

Spring

·       bud burst

·       flower cluster development

·       canopy construction

Summer

·       berry growth through verasion

·       respiration rate

·       water and nitrogen usage

·       phenolic metabolism

·       vigor control

·       irrigation and dry farming

Autumn

·       yield estimates

·       harvest

·       mechanical vs. hand harvesting

·       post-harvest vine management 

Also included are detailed studies on proper grapevine adaption to specific sites, and different agricultural systems, such as industrial, organic, sustainable and biodynamic.

“(The Field Guide’s) greatest value originates in its authors, each of whom deals with vineyard management in all seasons and a great range of terroirs and the physiological interpretation for each.”-- Mario Fregoni, Professor Emeritus of Viticulture,University of Piacenza and Honorary President of I.O.V. (International Organization du Vin)

This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.

This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests.

• Detailed information on how to properly stock a bar with the latest and greatest glassware and tools
• Expanded coverage on making exotic frozen/blended specialties and specialty coffees
• Experimenting with the new flavor/buzz in Bourbons and Scotches: honey
• The latest flavored rums, gins, ryes, and of course vodkas (buttered, waffle, sherbet, and marshmallow flavored are just a few new editions)
• New coverage devoted to craft distillers
• Fun, new ways to garnish drinks (even flaming options), rim, and serve drinks like a master mixologist
• Tips on creating unique punches and even non-alcoholic drinks
• The latest tips and advice on curing hangovers and hiccups

If you're interested in crafting traditional or modern cocktails, Bartending For Dummies has you covered.

Daphne Oz loves food. In fact, she’s built her career around this love of exploring and enjoying the world, bite after wonderful bite. But she knows first-hand how endless indulging robs you of the truly memorable moments – and makes it hard to stay healthy. On the other hand, restricting ourselves with too many rules means we stop enjoying mealtime and start missing out.

With four young children and a busy career, Daphne is intimately familiar with how hard it can be to find the right balance in our health and fitness goals, especially when living a full life. In this engaging book, filled with useful tips and gorgeous photography to inspire health and happiness every day, Daphne shares the techniques she’s used to get her mind, energy and body back on track after each pregnancy—without ever losing the joy of cooking, the fun of mealtime, and the stress-free pleasure of doing it intuitively. 

In the times when she’s looking to bring her body back into balance, Daphne lives by just four simple rules that remove the guesswork from healthy eating and let us relax and enjoy our meals again, knowing we’re making great choices. Those rules are:

• no gluten
• no refined sugar
• limit dairy
• take the weekend off 

Eat Your Heart Out includes a range of simple-but-special, deliciously nourishing recipes like

• Gluten-Free Banana Pumpkin Muffins
• Barbecue Pulled Chicken with Crispy Smashed Japanese Yams
• Spicy Crunchy Cauliflower Tacos with Ranch Slaw
• Feel-Good Turkey Meatloaf
• Nori Popcorn
• Banana Brulee
• Pistachio Dark Chocolate Energy Truffles

Your brain is your most important ally and most perilous foe on the journey toward long-term health and happiness, and Eat Your Heart Out equips readers to get their energy back, feel good and confident in their skin, and do it all while enjoying meals they love with people they love. Being healthy is a feeling of abundance, a chance to do and be all the things you want with your life. Daphne’s plan is a flexible approach of “and,” not “or,” so you can say goodbye to choices that don’t serve you and welcome all the pleasure that intuitively knowing how to feel good brings.

• A Whole30 refresher, including an updated introduction to the program, 5 steps to get you started, and tips for stocking your Whole30 kitchen.
• More than 150 recipes for main dishes, sides, dressings, and sauces.
• Easy tips that simplify meal planning and prep to save time and money.
• Recipe Remixes designed to turn one dish into two or three different meals.
• 10 exclusive, new recipes from community recipe creators.

Whether you’ve done the Whole30 once or five times—or just want to make a variety of satisfying, nourishing meals—this book will inspire you to change your life in 30 days with the Whole30 program.

Low-carb, keto recipes that actually taste good: With over 1,000,000 fans, FlavCity is known as the go-to spot for healthy meal prep and keto recipes to help you lose weight. Bobby Parrish has been featured on The Rachael Ray Show and the Food Network and is proud to call himself a home cook, just like you.

Tired of eating bland, boring, healthy food? Fans of FlavCity know that Bobby and Dessi Parrish know good food. On their hit YouTube channel, they’ve shown that you can lose weight on the keto diet without sacrificing the joy of delicious food. In Keto Meal Prep, the Parrish duo show you how to maximize your time and prepare seven days of healthy meals in one evening―and maintain your ketogenic diet. You’ll spend less time cooking and more time enjoying.

Easy, creative, tasty meals: Keto Meal Prep includes more than 125 low carb recipes full of flavor. You’ll meet your weight loss goals with dishes perfectly calibrated to the ketogenic diet. Each easy-to-follow recipe can be prepped in advance, so when you’re tired and hungry, a healthy meal is just minutes away. Mix and match the base recipes and your meal combinations are endless.

This keto cookbook has you covered from morning to night with recipes for protein-filled breakfasts, exciting lunches, crave-worthy dinners, tasty snacks, and keto desserts. Here’s what else you will find in Keto Meal Prep by FlavCity:

• 50 keto meal prep recipes, each containing 2–3 components

• 25 individual keto-approved recipes

• Detailed macros and carb count for each recipe

• Allergen index for nuts, dairy, and eggs for each recipe, and with Paleo

• Video tutorials that are live on YouTube

• Tips for becoming a meal prep boss

• Actual fan reviews and more!

If you liked the cookbooks Simply Keto, The Easy 5-Ingredient Ketogenic Diet Cookbook, The Complete Ketogenic Diet for Beginners, or Keto Made Easy, you’ll love Keto Meal Prep.

Please note: recipes indicated as being “Whole30 diet compliant” have not been independently evaluated for compliance by Thirty & Co., LLC d/b/a Whole30®

If you want to build a body you can be proud of without having to starve or deprive yourself of all the foods you actually like . . . and if you want 125 quick, easy, and delicious “fitness-friendly” recipes . . . you want to read this book.

What if I told you that just about everything magazines and trainers teach you about dieting is wrong?

What if you could build lean muscle and lose stubborn fat eating delicious foods that never make you feel like you’re “on a diet”?

What if you didn’t have to obsess over “clean eating” to get lean and healthy? In fact, what if you could “cheat” each and every day and still reach your goals?

In short, what if I told you that using food to build muscle, lose fat, and get healthy is much simpler and sustainable than you’ve been led to believe?

Well, I have good news.

You don’t need to follow a bland, boring, "bodybuilder diet" to get into the best shape of your life.

You can eat all of your favorite foods while transforming your physique, and you can do it faster than you ever thought possible.

And this book is the shortcut.

Here’s a “sneak peek” of what you’ll find inside:

The paint-by-numbers formula for creating effective meal plans tailored to your body, goals, and lifestyle.

How to use calories, “macros,” “micros,” food choices, and nutrient timing to improve your body composition.

13 delicious and easy-to-make breakfast recipes, like “BLT” Eggs Benedict, Heuvos Rancheros, High-Protein Banana Oatcakes, Spice Caribbean Oatmeal with Yogurt Swirl, and more.

11 mouthwatering salads and dressings, like Spicy Santa Fe Taco Salad, Grilled Mediterranean Salad with Sun-Dried Tomato Vinaigrette, Creamy Jalapeno-Cilantro Dressing, and more.

14 low-calorie snacks you’ll actually want to eat, like Blueberry-Coconut Pancake Batter Smoothie, Maple-Walnut Protein Muffins, Peanut Butter Protein Swirl Brownies, and more.

16 succulent beef and pork recipes that make savory lunches and dinners, like Beef Stroganoff, Beef Lo Mein, Parmesan-Crusted Pork Chops, and more.

18 tasty poultry dishes you’ll love again and again, like Curry Chicken, Mexican Meatloaf, Pollo Fajitas, and more.

8 flavorful seafood recipes like Creamy Fettuccine with Scallops, Graham Cracker-Crusted Tilapia, Seared Cod with No-Cook Mustard-Caper Sauce, and more.

11 appetizing side dishes like Crispy Squash Fries, Sweet Potato Chips, Roasted Garlic Twice-Baked Potato, and more.

10 delectable desserts that you can enjoy guilt-free, like Peach Cobbler, Maple-Raisin Bread Pudding, Triple Berry Crisp, and more.

Imagine . . . just 12 weeks from now . . . being constantly complimented on how great you look and asked how the heck you're doing it . . . 

Imagine enjoying the added benefits of high energy levels, no aches and pains, better spirits, and knowing that you're getting healthier every day . . .

The bottom line is you CAN achieve that "Hollywood body" without eating the same simple, tasteless meals every day.

Plus, a special bonus for readers!

With this cookbook, you’ll also get a FREE bundle of spreadsheets with the nutrition facts of every recipe in the book, 20 flexible dieting meal plans for building muscle and losing fat, and two free fitness eBooks that’ll teach you exactly what to do in the gym to get fitter and stronger than ever before.

So, scroll up, buy this book now, and begin your journey to a fitter, leaner, and stronger you!

Learn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking!

• A collection of over 450 recipes from the Depression Era
• “Back-to-the-Basics” recipes use ingredients common to most kitchens
• Includes household hints, weights and measures, a spice guide and even some period poetry
• Brief descriptions of positive aspects of life during the ’30s are noted throughout the cookbook
• Written in a light style; nicely illustrated