75 deliciously simple recipes, offering advice and guidance on the easiest and quickest ways to feed two people without missing out on flavour or excitement
This book puts a simplified spin on the most efficient and exciting ways to cook for two. The recipes will provide inspiration for cooking for pairs, from couples to roommates, and scale down recipes to avoid food waste or excessive leftovers. Orlando Murrin brings to the table 75 delicious simple and speedy recipes, encompassing everything from impressive mains to desserts. These dishes have been carefully designed so that there are no leftovers or half-finished packages of ingredients, making cooking for two easier than ever. Whether you’re craving something special, such as Fillet Steaks with Flaming Sauce Diane, a “store-cupboard winner” of a Swiss Cheese Tart, or No-Cook Rocky Road Triangles to satisfy your sweet tooth, Two’s Company: Simple is the perfect companion for anyone who wants to make cooking for a pair both stress-free and enjoyable.
North Carolina native and award-winning Two Cups Flour blogger Jenn Davis knows the key to Southern baking—think fresh fruit, real sugar and full-fat buttermilk. And with this standout book, anyone, anywhere can experience some down-south magic.
Jenn blends her Southern sensibilities with a unique approach to flavor, reimagining crowd-pleasing classics with a twist. You’ll learn to make fluffy Blueberry Buttermilk Malt Pancakes and Mountain Molasses Cornbread, Pumpkin and Sweet Potato Pie and Chorizo-Jalapeño Scones. Plus, these easy-to-follow recipes feature must-have tips for mastering pie crust, layer cakes, cookie dough, quick breads and more. Impress your friends and family with festive Vanilla-Bourbon Marshmallows or a citrusy Sunshine Pie passed down for generations. Jenn’s creative use of everyday ingredients and clear, step-by-step instructions make each treat perfect for beginner bakers and pastry pros alike.
No matter where you live, these sweet and savory bakes will bring a touch of Southern comfort to your kitchen!
A gorgeous collection of simple, tasty pasta recipes you’ll return to again and again, any night of the week, from the author of the belovedSimple Cake.
In Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too.
Discover new favorite and beloved classics, like:
• Beet and Carrot Agnolotti with Sage-Hazelnut Butter • Creamy Wild Mushroom Gnocchi • Cacio e Pepe • Carbonara • Beef Short Rib Ragu and Pappardelle • Zucchini and Basil Casarecce • Wicked White Bolognese • Crispy Italian Sausage and Broccolini Orecchiette
Peppered throughout the book are recipes for side dishes, drinks, mains, and desserts, helping anyone recreate the laid-back elegance of la dolce vita at home. Seasonal menus showcase produce at its prime, creating pasta dishes that are singular and memorable.
The Shared Kitchenfeatures more than eighty beautiful vegetable-based dishes to share with loved ones and friends, with an emphasis on zero waste and nourishing whole-food recipes.
Shared dinners are an important ritual for many roommates: an opportunity to catch up over a home-cooked meal. Whether it happens weekly, monthly, or just when busy schedules align, it’s around these meals that we come together and make plans for a better future. Each of the sixteen chapters in The Shared Kitchen celebrates a common fruit or vegetable staple—from apple to zucchini—showcasing recipes that center the ingredient in fun and interesting ways. Good food and exciting recipes shouldn’t require expensive artisan ingredients; here, humble staples become the stars of the show.
Each chapter features different roommates who share their food rituals and dinner table discussions—if a global pandemic has taught us anything, it’s the value of what’s close to home: growing our own food, giving it away for free, and caring for each other around and beyond the dining table.
Alongside recipes for pies and cookies, delicious vegan salads, and heartier meals and desserts, this book is also about finding the pleasure and therapeutic joy from cooking with what you already have an excess of, whether it was grown in your garden, discovered at the bottom of your crisper drawer, or sold in cheap buckets at the market. The recipes themselves are plentiful and packed with flavor, but still simple enough for the beginner home cook to follow.
With foolproof instructions and delicious recipes home bakers create professional-quality homemade pies and tarts that look as good as they taste.
Take the intimidation factor out of modern pie decorating and impress even the most experienced bakers in your life with these 50 stunning recipes that are a feast for your eyes and taste buds. Experienced pie maker Helen Nugent guides you through each achievable step toward creating professional-looking, Instagram-worthy pies and tarts using simple, approachable tips and techniques that yield spectacular results.
Fillings for fruit pies, meringues, savory pies, galettes and more can be mixed and matched with different creative crust options so bakers can easily customize their pies for any occasion. Celebrate summer with a classic blueberry pie with a unique geometric crust, usher in fall flavors with the Autumn Leaves Salted Maple Pie or be the star of your next holiday gathering with Holly Wreaths Mincemeat Mini Pies. With an array of gluten-free and vegan pie crusts, readers can swap out the Everyday All-Butter Pie Crust with unique pie crust recipes, like the coconut or pretzel crust, that unlock new, fun flavors and adhere to any diet. No matter what you choose to make, you won’t believe how achievable it is for even the least-experienced baker to whip up a show-stopping pie.
More than 70 fast-fix recipes for food on toast, to take you from breakfast to bedtime.
Toast is perhaps the ultimate convenience food. Readily available and always satisfying, whether slathered in peanut butter with your morning coffee, topped with gooey melted cheese for lunch, or buttered and awash with beans for dinner, it’s a go-to staple morning, noon, and night. But why limit your toast options? It’s time to expand your repertoire, embrace exciting new tastes and textures and discover toasted treats from all around the world. This collection features over 70 recipes to cover all occasions from lazy brunches and healthy lunches, to tasty snacks and comforting evening meals. Try Eggs in a Hole, Peanut Butter Jelly Toast, Banana Bread French Toast, Lemon & Thyme Mushrooms on Toast, Gorgonzola & Anchovy Crostini, Stuffed Panini, Sesame & Sriracha Shrimp Toasts and more. Prepare to have your toast horizons expanded!
Full Color Photographs
7 x 8 1/2
No Gluten, No Problem Pizza- Kelli & Peter Bronski
From deep dish to thin crust, this is the definitive gluten-free guide to mouthwatering pizzeria-quality pizzas, flatbreads, calzones, and more!
You're about to learn how to make the best gluten-free pizza you've ever had.
For Kelli and Peter Bronski, pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission—to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza. Now, they deliver the spectacular result:
• Seventy-five recipes with all of the authentic flavor and texture of traditional pizza, but none of the gluten • Every step of the process explained, from making the perfect flour blends to launching your pizza into the oven—and everything in between • Fifteen (!) kinds of dough covering all the major pizza styles, including puffy Neapolitan, traditional New York, crispy Roman, buttery Chicago deep dish, and thick-crust Detroit and Sicilian pies
• Classic and creative flavor combinations, like Rustic Pepperoni, Thai Chicken, and Wild Mushroom • Grain-free and nutrient-rich pizzas, like Pesto Farinata, Cauliflower and Zucchini Crusts, and Teff and Buckwheat Doughs • Pizzas for every meal, like Chocolate-Hazelnut Dessert Pizza, Lox and Cream Cheese Breakfast Pizza • Fried and filled pizzas, focaccia, and flatbreads, like Montanara Pizza, • Calzones, Rosemary Focaccia, and Fig and Prosciutto Flatbread
Everyone deserves great pizza—and with this book, you can finally have it!
Mastering Pizza is a revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.
Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
Perennially popular pies get a fresh and indulgent twist by social media superstar and cook, food stylist, and photographer Linda Lomelino.
Discover the glorious possibilities of the humble pie. From the tart and fruity to the luscious and gooey, Lomelino’s Pies offers a delicious range of sweet pastries. World-renowned baker and food photographer Linda Lomelino presents a rich variety of pies, galettes, tarts, and more—from Peach and Strawberry Pie with Brown Butter to Nut and Caramel Pie; Hand Pies with Pears and Ginger; Fig Tart with Mascarpone, Rosemary, and Walnuts; and S’mores Pie. With lessons on making pie dough, forming decorative tops, and determining the best glaze, and with base recipes for pastries, sauces, and toppings, this book will help you perfect the art of pie.
Baking is as much about feeding someone’s heart and soul as it is about nourishing their body. It’s also about kindness and generosity: whether it’s a pie or a tray of cookies, baking is always meant to be shared. The Little Island Bake Shop by Jana Roerick features a collection of 80 easy recipes designed to satisfy almost any craving. Freshly baked muffins are a perfect start to the morning, while grab-and-go cookies make delectable treats throughout the day. Looking to make celebratory occasions even more special? Jana’s signature pies and cakes are as simple to make as they are delicious. The cookbook also includes a savoury dishes designed to nourish: comforting pot pies, satisfying quiches, lamb patties, and even homemade pickles. Lastly, a section devoted to the essentials—basic pastry doughs, frostings, glazes, crumbles, and custards—will have you mastering the basics in no time. The Little Island Bake Shop is a wonderful collection of everyday bakes designed for cooks of every skill level. From a Perfect Pound Cake to irresistible Chocolate Chip Cookies to a crowd-pleasing Sour Cherry Apricot Pie, this is simple comfort food at its best.
Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.
Impress and excite family and friends with 50 bold ideas for beautifully presented sharers from MasterChef UK’s Theo Michaels, including cheese, charcuterie, and beyond.
In this exciting follow up to Share, Theo Michaels’ Grazing & Feasting Boards provides everything you could possibly need to delight a crowd with beautiful boards and platters. Designed for effortless entertaining, this book contains the perfect combination of how-to instructions, shopping lists, and recipes to create sharers for unforgettable snacks, meals and social events. The cheese board is often the most anticipated delight of any festivity, and here the concept is taken to the next level, with recipes to suit all tastes and occasions. These beautiful boards are both aesthetically pleasing and easy to put together; picture an “Indian Thali Board”, with chutneys, curries, and sundries on a banana leaf, or “Summer Garden” treats of crudités, dips, and edible flowers brightening up any outdoor get-together. Casually entertain in style with recipes from Movie Night Boards to Bagel Boards, plus classic boards for cheeses “Wine Bites”. Chapters include Brunch Boards, Everyday “Big Night In” Boards, Globetrotting Boards, Seasonal Celebrations and Sweet Treats Boards. Whimsical, tasty and visually enticing, these stunning centrepieces will ensure that you are the life of any party!
A comprehensive, visual collection of more than 80 master recipes (with variations) for gluten- and allergen-free breads, muffins, scones, cakes, cookies, pies, tarts, and more, developed and refined by a baking instructor/pastry chef to achieve stellar results every time.
Despite the volume of gluten- and allergen-free baking books on the market, it’s still surprisingly difficult to find recipes that work every time. Enter Gluten-Free Baking at Home, a compendium of tried-and-true gluten- and allergen-free baked good recipes that everyone will love. Using customized flour blends, high-quality whole foods, and inventive flavor combinations, these recipes present gluten-free baking at its best. From cookies to cobblers, and quickbreads to muffins, all the beloved bakehouse classics are included, such as Chocolate Chip Cookies, Banana Bread, Brioche, and Biscuits. Using techniques from a long-time gluten-free baking master, you’ll learn how to make moist cakes, flakey pies, light and airy yeast breads, and so much more. The recipes are designed to be free of gluten, dairy, soy, nuts, and eggs—with numerous substitutions for each that still achieve wonderful results. Lavishly photographed with step-by-step instructions, this is an indispensable guide to gluten-free baking for everyone.
For ultimate winter indulgence, why not try a fondue! Indulge in fun retro food with a modern twist with this collection of delicious recipes created to share with family and friends.
Starting with the well-known melted cheese fondues from ski resorts around the world, recipes here include classics from the Alps, such as the archetypal Fondue Neuchatel, based on local cheeses and local wines, and the variation Raclette. But there are others, too, such as a Roasted Tomato Fondue and the Italian version, Fonduta and hot oil Fondues to try such as Fondue Bourguignonne. Also included are some delicious lighter choices, like stock fondues where food is cooked in a scented broth—try Fish & Seafood in Saffron & Tomato Broth, and Beef with Horseradish in Red Wine & Juniper Stock. Also included are some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini. And don’t forget the sweet fondues—there’s Chocolate with Orange & Chilli, or White Chocolate Fondue with Lemon and Gin.
This groundbreaking book is where pastry meets art. Recipes and designs for stunningly beautiful sweet and savory pies and tarts encourage you to unleash your creativity in the kitchen
Julie Jones, Instagram influencer and author of Soulful Baker and The Pastry School conducts online work-shops for pastry decorating and this is the book that her followers have been crying out for.
A collection of basic sweet, shortcrust and hot water pastry recipes at the start of the book can each be used for a variety of pies and tarts and with a wide range of fillings, both sweet and savoury.
Chapters on Fruit, Meat & Fish, Vegetables, Sweet Dairy and Cheese include 40 recipes that can all be adapted to variety of decorative approaches. The recipes suit small and large rounds and small and large squares, according to how many people you’re planning to serve for. In total there are more than a hundred decorative pies and tarts to feast your eyes on. Recipes include a linear fruit pie, a cheese lattice pie, a pumpkin baked pastry tile pie and a carrot and courgette flower pie. Every chapter includes exquisite photography by Andrew Montgomery of both the food and the inspiration behind it.
The New York Timesbestselling author ofFlour Water Salt Yeastteaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves.
If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven.
Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche.
Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.
Full Color Photographs
8 x 10
Don't Worry, Just Cook- Bonnie Stern & Anna Rupert
Bonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you.
In her latest cookbook, Don’t Worry, Just Cook, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food.
With her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, Don’t Worry, Just Cook doesn’t simply give instructions to create a dish, it also shares stories, lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen.
In this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. The simplicity and beauty of dishes like Ja’ala Herb Salad with Lemon Honey Dressing and Roasted Cauliflower Steaks with Tahini and Z’hug will impress even the cook! And the desserts, like the Pavlova Cake with Lemon Curd and Berries, Bonnie’s Rugelach, and S’mores Chocolate Bark have never been so fun or delicious.
Bonnie and Anna have also provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that will resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. Bonnie and Anna’s warm voices and subtle humor come through on every page. With 125 enjoyable and thoughtful recipes, and stunning photography, home cooks will turn to this instant classic time and time again to nourish themselves and the people they love.
Create a memorable and delicious serving board for any season or occasion with Dips, Spreads, Nosh
Featuring board building advice from charcuterie experts like Murray’s Cheese, Publican Market, The Cheese Store of Beverly Hills, Vermont Creamery, and many more, hosting has never been this easy. With full board recipes, easy-to-follow instructions, and full-color photography, as well as over 100 serving board recipes for any occasion, including Rustic Bakery Feta and Herb Quick Bread, Peanut Satay Dip, Elevated Party Mix, and more, you’ll never have a boring spread! Whether you’re looking for the gift for the hostess who has everything or want to expand your own entertaining collection, this book is sure to please.
Full Color Photographs
6 3/4 x 8 1/4
Delish Insane Sweets- Joanna Saltz & The Editors of Delish
The first dessert recipe collection from the editors of the wildly popular site and magazine, Delish
The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand’s second cookbook features 100 recipes: new classics and reader favorites that have been shared hundreds of thousands of times. You’ll find all the essentials (Snickerdoodles, Death By Chocolate Brownies, and Extra-Fluffy Vanilla Cupcakes), but also the crazy twists Delish is known for, like Crème Brûlée Cookies, Samoa Cheesecake Bars, and Moscow Mule Cupcakes—plus an entire chapter dedicated to over-the-top cookie cakes and skillet desserts. This indulgent book will appeal to food lovers who bake the way most of us do—sometimes with a boxed mix, sometimes from scratch; as therapy for a bad day; or to impress friends on Girls’ Night.
Recreate the tastes of Italy with over 65 delizioso recipes for pizza, calzone, focaccia, and more—buon appetito!
Hailing from the sunny south of Italy, and quickly popularized around the world, pizza is undoubtedly a fast-food favourite. Now more popular than ever with the rise of “craft” creations, its versatility of tastes, toppings, and types of bread, means that everyone can share in a slice of the action, and Craft Pizza will show you how. Without the need for elaborate equipment, you’ll be shown it’s possible that—with just the most basic, fresh ingredients—you, too, can make luscious handmade pizzas, calzones, and focaccias. If you’re a fan of the classics you’ll find recipes for a Margherita, Stromboli, or Pizza Piccante but, if you fancy something a little different, why not put your hand to the Pulled Pork Calzone or the Truffled Breakfast Focaccia. Once you master the basics of the pizza doughs and sauces, you’ll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat, and guaranteed to transport you to the vibrant streets of Italy—you’ll want every night to be "pizza night"!
Over 300 satisfying homemade soups and stews that bring warmth and flavor to the table.
With these versatile and essential recipes you can make stews, bisques, chowders, stocks, and more. This nutrient-packed collection contains family classics, traditional recipes, and regional favorites from around the world. These hearty, nourishing recipes are perfect for all seasons, so you can enjoy a light cucumber gazpacho in the summer, a spicy pumpkin soup in the fall, or a comforting French onion soup on a cold winter night. With these year round recipes, you can take advantage of each season’s freshest ingredients. This cookbook also includes a number of recipes that you can adapt for slow cookers, so you can set it and forget it. From hearty chowders to creamy bisques and rich vegetable stews, you’ll find inventive varieties sure to become family favorites. Inside you’ll find:
• with Pita Bread, Tomato and Beef Soup, Acorn Squash Soup, Indo-Chinese Hot and Sour Soup, and more. • Recipes for all palates utilizing meats, seafood, legumes, nuts, and grains, plus vegan and gluten-free options. • Additional recipes for broths, stocks, and chilled soups, and over a dozen breads for dipping in soups and stews. • A variety of family-friendly recipes designed to be ready in 30 minutes or less.
Soup doesn’t have to be an appetizer. These soups make great standalone meals perfect for potlucks, holiday parties, family dinners, cookouts, cold nights, lunches, and more.
There is nothing quite as comforting and nourishing as a warm bowl of soup—enjoy over 70 recipes for everything from broths and chowders to dunkers and dippers.
Nourishing, hearty, and often easy to whip up, soup is a staple that has true range and appeal to all. Soups are soothing, filling, and a great way to use up leftovers or pack in nutrition and vegetables for the perfect bowl of both virtue and comfort. From sensational starters to feel-good main courses, this book contains over 70 recipes for everything from a silky Butternut Squash Soup to a rich Langoustine Bisque.
There are soups for every occasion, all of them brimming with flavour. When in need of something good for the soul, look to Chicken Noodle Broth or Chilled Broad Bean, Pea and Mint Soup. For those cold winter afternoons that call for something earthier, Roasted Cream of Tomato Soup with Pesto or French Onion Soup with Gruyere Rarebit are just the ticket. For ultimate nourishment, try Italian Wedding Soup or a classic Minestrone. Dinner parties and special occasions may call for an ocean-based bowl such as Clam Chowder or Prawn Gumbo, whilst those keen for global tastes may lean towards Costa Rican Black Bean Soup, or Korean-style Beef Broth. Occasions that require more indulgent treats can be fulfilled with whipping up Boxing Day Turkey Soup or Lasagne Soup. This book is also complete with recipes for dunkers and dippers, with everything from toasties and sandwiches, to crisp-breads and wraps. Feel-good and tasty, this book is a soup bible no matter the reason or season!
Amazingly delicious and beautiful gluten-free, grain-free, dairy-free, and refined sugar-free desserts from the popular Bakerita blog
Rachel Conners began her blog as a hobby to share baking recipes with friends, but when she started to focus more on gluten-free, paleo, and vegan recipes to make things she could share with her sister, who was following a strict diet due to health concerns, Rachel quickly realized she was onto something. Bakerita surged in popularity as fans flocked to it for delicious and beautifully photographed recipes. Interest in gluten-free, grain-free, dairy-free, and refined sugar-free foods continues to grow in popularity, yet there are remarkably few books available focused just on desserts, and even fewer with recipes that even beginner bakers can make at home. That's where Bakerita comes in, offering recipes for everything from breakfast treats like Lavender-Lemon Raspberry Scones, pies and tarts such as Chocolate Mousse Pie, cakes including Mocha Chip Cheesecake, and updated all-time favorites like chocolate chip cookies, all made without any hard-to-find ingredients.
Full Color Photographs
8 x 9
Artisan Sourdough- Casper Andre Lugg & Martin Ivar Hveem Fjeld
Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide that demystifies this traditional bread that has been enjoyed around the world for generations.
For a growing number of people, eating heathy is more important than ever. We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.
In this encompassing guide, a pair of bakers show you how to master this traditional style of bread which has never been more relevant or popular and is a favorite of artisan bakers. Sourdough features fifteen no-fail recipes with clear, step-by-step instructions and photographs to help you make your own artisanal loaves at home.
The methods and recipes in Sourdough continue a tradition that is more than 5,000 years old: mix flour and water, then allow the dough to ferment and rise by itself. This extended fermentation process allows for maximum flavor—and easier digestion. With an emphasis on local, heirloom, and ancient grains, Sourdough introduces the natural ingredients used in artisan baking, teaches how to make a stable starter, and explains how to “set the leaven” to create perfect baked loaves. The book comes complete with cook’s notes and a trouble-shooting section to help you to avoid soggy bottoms, over baking, and other common problems.
Sourdough is an indispensable resource for bakers, and the perfect starter guide for the beginner bread baker.
Milk Bar is ready to become the voice of all things cake, with 100 delicious and creative recipes, plus 100 photographs.
In All About Cake, Christina Tosi takes us into the sugar-fueled, manically creative cake universe of Milk Bar. From two-minute microwave mug cakes to gooey Crock-Pot cakes, from Bundts and pounds to their famous cake truffles and, of course, their signature naked layer cakes, this book will help bakers of all levels to indulge in flavors like classic Birthday Cake and true originals such as Pretzel Cake with Stout Ganache and Honey Frosting. Along the way, Tosi reveals the method behind her team’s creativity—the formulas and matrices that will allow you to invent any cake flavor you can imagine.
Up your outdoor cooking game withFlavor by Fire,featuring Derek Wolf’s (@overthefirecooking) wow-inducing recipes for beef, pork, chicken, game, fish, and more.
In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Each chapter explores a specific protein’s taste and flavor considerations and then tours through impressive recipes including:
• Beef: Beer Marinated Bavette Steak with Creamy Corn Salsa, Coal Roasted Hanger Steaks with Thai Chili Sauce, Black Garlic New York Strips with Bone Marrow Butter, Spiced Rum-Marinated Tri-Tip
• Pork: Cotija Crusted Pork Skewers, Cocoa Molasses-Glazed Spiral Ham, Loaded Chorizo Sandwich with Chilean Inspired Pebre
• Chicken/Turkey: Rotisserie Chicken with Alabama White Sauce, Maple Whiskey Chicken Lollipops, Smoked Tequila Lime Spatchcocked Chicken, Honey Habanero Rotisserie Turkey Legs, Smoked Spiced Whole Turkey
• Fish/Seafood: Garlic-Crusted Tuna with Spicy Avocado Salsa, Baked Lobster with Buffalo Chive Butter, Coal-Roasted Lemon Herb Trout, Sweet Tomatillo Grilled Salmon, Seared Scallops with Beer Pan Sauce, Honey Sriracha Shrimp Skewers, Fire-Crusted Oysters Kilpatrick
• Game/Lamb/Duck: Cast-Iron Bison Ribeyes with Caramelized Red Wine Onions, Bison Steak Frites with Spicy Gremolata Butter, Coffee Crusted Elk Medallions, Hanging Leg of Lamb with Chimichurri Aioli, Smoked Honey Cider Lamb Ribs, Seared Duck Breast with Black Cherry Tamarind Sauce
With features on topics like brining, working with citrus, using alcohol in marinades, and more, you’re sure to both build on what you know and learn something new. No matter what flavors call to you, cooking over the fire will never be the same.
65 recipes for grilling, smoking, and roasting with fire
Cooking with fire is primal. There is nothing simpler—no metalwork, no fancy gadgets, just food and flame—allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavors. Cooking with Fire takes the best of these global artisanal techniques—from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more—and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.