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The Crusader: Ronald Reagan and the Fall of Communism
By Paul Kengor. 2006
Based on extraordinary research: a major reassessment of Ronald Reagan's lifelong crusade to dismantle the Soviet Empire–including shocking revelations about…
the liberal American politician who tried to collude with USSR to counter Reagan's efforts Paul Kengor's God and Ronald Reagan made presidential historian Paul Kengor's name as one of the premier chroniclers of the life and career of the 40th president. Now, with The Crusader, Kengor returns with the one book about Reagan that has not been written: The story of his lifelong crusade against communism, and of his dogged–and ultimately triumphant–effort to overthrow the Soviet Union. Drawing upon reams of newly declassified presidential papers, as well as untapped Soviet media archives and new interviews with key players, Kengor traces Reagan's efforts to target the Soviet Union from his days as governor of California to the fall of the Berlin Wall and the collapse of what he famously dubbed the "Evil Empire." The result is a major revision and enhancement of what historians are only beginning to realize: That Reagan not only wished for the collapse of communism, but had a deep and specific understanding of what it would take––and effected dozens of policy shifts that brought the USSR to its heels within a decade of his presidency. The Crusader makes use of key sources from behind the Iron Curtain, including one key memo that implicates a major American liberal politician–still in office today–in a scheme to enlist Soviet premier Yuri Andropov to help defeat Reagan's 1984 reelection bid. Such new finds make The Crusader not just a work of extraordinary history, but a work of explosive revelation that will be debated as hotly in 2006 as Reagan's policies were in the 1980s.Just Feed Me: Simply Delicious Recipes from My Heart to Your Plate
By Jessie James Decker. 2020
A New York Times bestseller!Country music sensation, lifestyle guru, and New York Times bestselling author Jessie James Decker gives fans…
her favorite recipes in this charming and beautifully designed full-color cookbook.In her New York Times bestselling book Just Jessie, Jessie James Decker invited fans into her life, sharing personal moments, honest recollections, and a window into life with her husband Eric Decker and their children. Along the way she also shared some of her favorite recipes from home, showcasing the mouthwatering food that has nourished and delighted her family, leaving readers hungry for more of her home-cooking secrets. In this, her first cookbook, Jessie goes even further, opening her kitchen cabinets and inviting fans to sit for a spell and enjoy a great meal at the Decker dinner table. Just Feed Me gives fans what they want—simply delicious meals from the heart. Jessie shares down-home and simple-to-make recipes for drinks, appetizers, and full dinners—many Italian, Southern and Cajun dishes which were handed down to her from her mom. She also offers advice and inspiration for creating the warm, appealing scents and savory feel of her own kitchen, the heart of her household. Aspirational, beautiful, with fun, fast, and flavorful recipes, Just Feed Me is a family-friendly cookbook and keepsake that will leave Jessie fans asking for second helpings.Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes
By Jeanne Lemlin. 1992
Burnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces
By Cal Peternell. 2021
A gifty, funny, and practical guide to transforming the most lackluster of ingredients into a delicious meal, making bad food good…
and making good food even better, from the author of the New York Times bestselling and IACP Award–winning Twelve Recipes. Dinner is looking meh. Maybe the stove was left unattended for just a second too long for your original plan; maybe the on-sale meat at the supermarket isn’t looking quite worth the savings after two days in the fridge. Do you waste food and time trying to start from scratch, or money ordering takeout? No, you face up to the facts, step up your game, and transform that cooking conundrum into a delicious meal. The best way to do that? Follow the guidance of Cal Peternell, a chef coming out of the restaurant kitchen to meet cooks where they are with this funny, practical manual for making Bad Food Good. Though many pro chefs may be able to get their sustainably sourced, locally grown, 100 percent grass-fed, organic ingredients and gently guide them through careful preparation to a simply sublime dish, most of us don’t achieve farm-to-table perfection in every step of the process. From facing down third-day leftovers that have lost a little of their luster to the limits of their local supermarket’s quality, many home cooks start at a disadvantage. With his signature dry wit and years of experience cooking for everyone from high-end restaurant patrons to his hungry family, Cal Peternell is here to level the playing field with this bag of tricks for turning standard (or substandard) fare into a meal to be proud of, troubleshooting such situations as: Making the best of burned food (Burned your toast? Time to make Cheesy Onion Bread Pudding!) Hacking packaged food (including 5 variations on “Hackaroni and Cheese”) Things restaurants often do wrong and you can do better (including pesto, queso, bean dip, ranch, and more) Spicing up lackluster vegetables (Brocco Tacos dazzle both in name and in flavor) Snazzing up dishes with “special sauces for the boring” (including vegetable purees and an infinite variety of savory butter sauces) Cal also includes a series of hilarious Old Man cocktails, ranging from the Bitter Old Man (one part bitter, one part brandy) to the Wise Old Man (8 ounces water and a good night’s sleep). Up your cooking game by learning how to spin anything in your pantry or fridge into something special with Burnt Toast and Other Disasters.The Downing Street Years: 1979–1990
By Margaret Thatcher. 1993
This first volume of Margaret Thatcher's memoirs encompasses the whole of her time as Prime Minister - the formation of…
her goals in the early 1980s, the Falklands, the General Election victories of 1983 and 1987 and, eventually, the circumstances of her fall from political power. She also gives frank accounts of her dealings with foreign statesmen and her own ministers.A Love Affair with Southern Cooking: Recipes and Recollections
By Jean Anderson. 2007
More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents,…
fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took."I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips."After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.Add them all up and what have you got? One lip-smackin' southern feast!A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.Reboot your eating habits with Bon Appétit’s wildly popular online plan, now expanded for the whole year with four two-week…
seasonal plans and 140 recipes. With a foreword by Adam Rapoport.What began as an interactive post-holiday plan that puts an emphasis on home cooking and whole foods, the Bon Appétit cleanse has now been expanded for the entire year. Inside you’ll find four different two-week cleanse plans, one for each season, and 140 fabulous recipes that use fresh, flavorful, unprocessed ingredients. High in fruits, vegetables, and whole grains—with no refined flours, very limited dairy and saturated fats, little to no alcohol or coffee (and a small serving of dark chocolate!)—the program emphasizes eating mindfully, controlling portion size, and curbing grazing impulses. Empty calories are replaced with filling protein- or fiber-rich snacks.Following the principle that delicious home-cooked meals are the best way to develop long-lasting healthy eating habits, the tasty recipes in The Bon Appétit Food Lover’s Cleanse—most exclusive to the book—can be enjoyed throughout the year using a variety of seasonal ingredients. The food is enticing enough to convince you to give up everyday staples like white pasta, bread, and processed meats. With the Bon Appétit program, you’ll discover bold and rich fare such as Warm Brussels Sprout Slaw with Mustard Seeds and Walnuts (winter); Lemongrass Shrimp with Mushrooms (spring); Zucchini Tacos with Cabbage and Queso Fresco (summer); and Oven-Roasted Chicken with Grapes (fall).Designed to encourage good lifelong eating practices, The Bon Appétit Food Lover’s Cleanse is essential for healthy, appetizing, and satisfying food you can feel good about every day of the year.The FBI Way: Inside the Bureau's Code of Excellence
By Frank Figliuzzi. 2021
NATIONAL BESTSELLERThe FBI’s former head of counterintelligence reveals the seven secrets of building and maintaining organizational excellence"A must read for…
serious leaders at every level." —General Barry R. McCaffrey (Ret.)Frank Figliuzzi was the "Keeper of the Code," appointed the FBI’s Chief Inspector by then-Director Robert Mueller. Charged with overseeing sensitive internal inquiries and performance audits, he ensured each employee met the Bureau's exacting standards. Now, drawing on his distinguished career, Figliuzzi reveals how the Bureau achieves its extraordinary track record of excellence—from the training of new recruits in "The FBI Way" to the Bureau's rigorous maintenance of its standards up and down the organization. All good codes of conduct have one common trait: they reflect the core values of an organization. Individuals, companies, schools, teams, or any group seeking to codify their rules to live by must first establish core values. Figliuzzi has condensed the Bureau’s process of preserving and protecting its values into what he calls “The Seven C’s”. If you can adapt the concepts of Code, Conservancy, Clarity, Consequences, Compassion, Credibility, and Consistency, you can instill and preserve your values against all threats, internal and external. This is how the FBI does it.Figliuzzi’s role in the FBI gave him a unique opportunity to study patterns of conduct among high-achieving, ethical individuals and draw conclusions about why, when and how good people sometimes do bad things. Unafraid to identify FBI execs who erred, he cites them as the exceptions that prove the rule. Part pulse-pounding memoir, part practical playbook for excellence, The FBI Way shows readers how to apply the lessons he’s learned to their own lives: in business, management, and personal development.A Recipe for Cooking
By Cal Peternell. 2016
Celebrate the joys of a great day in the kitchen and a meal shared with family and friends with this…
follow-up to the bestselling, IACP Award-winning Twelve Recipes, featuring next level, home-cook-friendly recipes for occasions large and small.Twelve Recipes provided the basic techniques and recipes for essential home cooking. Now, A Recipe for Cooking takes home cooks to the next level. Cal Peternell gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. He organizes the recipes by season to help cooks plan their meals from first bite to last—how a meal should start, what should be the main attraction, what should be served alongside, and how to choose the perfect finish. Illustrated with charming color photos and drawings, A Recipes for Cooking offers a range of delicious, easy-to-master fare: Savory Tart with Onions, Olive, and Anchovies; Shredded Zucchini Fritters with Basil Mayonnaise; Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios; Fish and Shellfish Soup; Rolled Pork Loin Roast Stuffed with Olives and Herbs; Lasagna Bolognese; Belgian Endive Gratin with Gruyere and Prosciutto; and a Blood Orange and Buttermilk Tart. Each of Cal's recipes utilizes the freshest, most delicious ingredients of each season.Here are meals to share with close family and good friends—to laugh, drink, and cook with—as well as dishes that give you some quiet time in the kitchen, slicing, seasoning, and simmering. With food to make introductions, to commemorate, to celebrate, even, on occasion, to gently instigate, A Recipe for Cooking is Cal Peternell at his wittiest, warmest, and most inspiring.“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of…
people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing IngredientIn this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes.Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus.In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread.Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.Pig: King of the Southern Table
By James Villas. 2010
A nose-to-tail guide to the very best Southern pork recipes, from award-winning food writer James VillasThough beef, poultry, and fish…
all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas's Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles. A North Carolina native, Villas doesn't just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen's on Pawley's Island and Crook's Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South's favorite animal. Includes 300 recipes for pork dishes of all kinds, including appetizers, soups, sides, rice dishes, and even breads Features recipes like Cajun Boudin Rice Sausage, Bacon-Wrapped Pork Loin with Dates and Walnuts, Mississippi Spice-Stuffed Baked Ham, and Collard Greens with Pork Belly Offers more than just recipes—the book includes a pig-parts primer, a glossary of pig cooking terms, and cooking tips and sidebars throughout Written by James Villas, winner of two James Beard Journalism Awards and former food and wine editor of Town & Country magazine for 27 yearsWhether you're planning the perfect summer barbecue or just looking for new ideas for family dinners, Pig shares the secrets of great Southern cooking with every corner of the nation.Mad For Muffins: 70 Amazing Muffin Recipes from Savory to Sweet
By Jean Anderson. 2014
A comprehensive collection of muffin recipes from one of America’s most acclaimed food writersIn her new book, Jean Anderson, the…
legendary, award-winning food writer, brings her incredible talents to muffins. In seventy recipes, Anderson covers every kind of muffin imaginable, from Corn with Country Sausage to Swirled Mocha to Old Vermont Cheddar–Cranberry. With such a wide range of choices for every season, you can bake these comforting treats year-round. In addition, Anderson includes ten recipes for delicious spreads, such as Lemon Curd and Maple Butter, to enhance her tasty treats. This cookbook also makes a great gift. It’s the only handbook you’ll ever need on the subject.My Place At The Table: A Recipe for a Delicious Life in Paris
By Alexander Lobrano. 2021
In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson&’s, tells how…
he became one of Paris&’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women&’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it&’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: &“you must understand the intentions of the cook.&” At the city&’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano&’s &“little black book,&” an insider&’s guide to his thirty all-time-favorite Paris restaurants.Dinner Then Dessert: Satisfying Meals Using Only 3, 5, or 7 Ingredients
By Sabrina Snyder. 2021
Learn how to make easy, practical, mouth-watering meals in this first-ever cookbook featuring over 100 full-color photos from the genius…
chef behind the very successful, no-nonsense food website Dinner Then Dessert.“How do you make interesting and tasty meals for every member of the family?”That question inspired former private chef and mom Sabrina Snyder to post practical, reliable, and taste-tested recipes to the website she created, Dinner Then Dessert. Five years later, her website is one of the biggest food sites in America with millions of monthly views and more than 900,000 followers on social media. Incredibly, Sabrina’s famous Philly Cheese Steak recipe, which she posted the day before the Super Bowl, racked up 45,000 hits within the first five minutes!Now, in Dinner Then Dessert, Sabrina has selected some her favorite dishes from her vast trove of recipes, along with new fare to help cooks of all levels get great meals on the table every member of the family will love. Sabrina knows that cooking delicious meals day after day can be a challenge, even for professional chefs. Add in picky eaters, dietary restrictions, a busy schedule, and children, and it feels easier to order take out. But cooking at home doesn’t have to be difficult or boring. Inside Dinner Then Dessert you’ll find flexible fail-safe recipes; 3, 5, and 7 ingredient meals; skillet dinners; classic side dishes, slow-cooker recipes, irresistible desserts, and more.Enjoy sausage and fennel pasta, salmon with plum sauce; garlic honey chicken; easy breezy pot roast; sweet and spicy tilapia; roast pork loin; steak and potato hash; vegetable green curry; cilantro lime shrimp; and much, much more. Serve them up with tasty sides, including easy Mexican rice and rotisserie chicken potatoes, as well as flavorful desserts such as Nutella brownies and salted caramel chocolate tart. Dinner Then Dessert is packed with more than 100 full-color photos, easy-to-follow directions that teach you how to cook each recipe to match your skill level, variations of recipes made with ingredients you have on-hand, and advice on the best ingredients to stock your fridge and pantry.With Dinner Then Dessert, you’ll never have to struggle over what to make for dinner again!Crisps, Cobblers, Custards & Creams
By Jean Anderson. 2016
More than 150 recipes for crisps, cobblers, custards, and creams by one of America&’s most respected food writers It seems…
as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson&’s latest, Crisps, Cobblers, Custards, and Creams. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favorites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Crème, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Anderson&’s recipes are meticulously tested and offer something for everyone&’s tastes, any day of the year.From a Southern Oven: The Savories, The Sweets
By Jean Anderson. 2012
A collection of oven dishes both sweet and savory from a Southerner whose passion for them shows no sign of…
coolingNo one knows Southern cooking quite like Jean Anderson. A long-time food editor and the author of such books as A Love Affair with Southern Cooking and Falling Off the Bone, her encyclopedic knowledge of Southern food makes her the perfect author for this delicious down-home collection. If it's baked and it's from the South, you'll find it here.From a Southern Oven includes more than 150 recipes, both savory and sweet, classic and contemporary. You'll find appetizers and snacks, main dishes, sides, breads, and desserts that showcase such beloved Southern staples as pork and rice, sweet potatoes and Vidalia onions, butter beans, and blackberries and peaches. From Oven-Barbecued Chicken to Shrimp and Artichoke Hearts au Gratin to Blueberry Pecan Crisp, this book has it all. Throughout, Anderson dishes up juicy bits of history and lore about the recipes, while luscious full-color photographs offer mouthwatering inspiration. Southern cuisine is more popular than ever and who better than award-winning Southern cookbook author Jean Anderson to introduce you to the real thing?More than 150 reach-across-the-menu recipes from every corner of the American South that cover the homespun and the haute, among them dozens of easy casseroles, crisps, and cobblersJean Anderson, who's won six best cookbook awards, is also the author of Falling Off the Bone, A Love Affair with Southern Cooking, and The New Doubleday Cookbook`If you love Southern food in all its honest, soulful glory, this delectable collection of oven-baked goodness is an absolute must.Trisha's Kitchen: Easy Comfort Food for Friends & Family
By Trisha Yearwood, Beth Yearwood Bernard. 2021
125 comfort food recipes and family favorites that are simple to prepare and will bring loved ones together, plus fun…
family stories and photos, from country music star, Food Network star, and #1 best-selling author Trisha Yearwood Trisha Yearwood&’s fans know that she can cook up a comforting, delicious meal that will feed a family! Like her earlier bestsellers, Trisha&’s Kitchen will include new family favorites and easy-to-make comfort foods, with stories about her family and what&’s really important in life. The 125 recipes include dishes her beloved mother used to make, plus new recipes like Pasta Pizza Snack Mix and Garth's Teriyaki Bowl. Every recipe tells a story, whether it's her grandma's Million Dollar Cupcakes, or her Camo Cake that she made for her nephew's birthday. As Trisha says: "I love to cook now more than I ever have, because for me, cooking is about love. It's sharing a meal with family and friends and talking about our lives. It's working out thoughts in my head about what I need to conquer or accomplish while I'm working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly."Tokyo Cult Recipes
By Maori Murota. 2015
Enjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as…
miso, sushi, rice, and sweets.While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime.Tokyo Cult Recipes is packed with dozens of mouthwatering, easy-to-make recipes for miso, sushi, soba noodles, bentos, rice, Japanese tapas, desserts, cakes, and sweets, accompanied by helpful step-by-step photographs. This fabulous cookbook is also a visual guide to this extraordinary city, bringing it colorfully to life in gorgeous shots of food markets, Tokyo street scenes, Japanese kitchen interiors, and more.Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens
By Pati Jinich. 2016
Intriguing recipes for everyday meals from the host of the PBS series Pati&’s Mexican Table On her PBS TV series,…
now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners&’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. &“Sweaty&” Tacos with ripe tomatoes and cheese are so convenient they&’re sold on Mexican streets by bicyclists. Her grandmother&’s Cornflake Cookies feel just as contemporary now as they did then.Pati has &“Mexed up&” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker
By Michele Scicolone. 2009
In The Italian Slow Cooker, America's favorite cooking method, the slow cooker, is applied to America's most popular cuisine, by…
an award-winning authority on Italy.Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a bestselling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.