Title search results
Showing 1 - 20 of 20771 items
The Official Bridgerton Guide to Entertaining: How to Cook, Host, and Toast Like a Member of the Ton
By Emily Timberlake, Susan Vu. 2023
Whether it's a sumptuous lawn party, a high tea, or a boozy late-night salon, this gorgeous cookbook delivers recipes for…
finger food, cocktails, and entertaining ideas that help you recreate the high society of Bridgerton in your own home.Host the perfect pique-nique, complete with the Duke's favorite Gooseberry Hand Pies and a rousing game of Pall Mall (played the Bridgerton way, of course). Create grazing boards with recipes like Roasted Pork Belly Skewers and Beet-Dyed Deviled Eggs that are perfect for a stylish watching party. Evoke the delightful decadence of Lady Danbury's Den of Iniquity with Sausage-Stuffed Mushroom Caps, an espresso martini, and an old-fashioned game of chance. These forty recipes have been developed with a modern audience in mind, offering mocktail, vegetarian, and gluten-free options to ensure that no fan is left hungry. They are presented alongside mouth-watering food photography, stills from the show, and sidebars explaining essential expertise, such as how to address a Marquis, execute the perfect curtsy, or build a macaron tower sturdy enough to last the night.It's time to entertain, Bridgerton-style.Gender Queer: A Memoir (Gender Queer Ser.)
By Maia Kobabe. 2019
In 2014, Maia Kobabe, who uses e/em/eir pronouns, thought that a comic of reading statistics would be the last autobiographical…
comic e would ever write. At the time, it was the only thing e felt comfortable with strangers knowing about em. Now, Gender Queer is here. Maia’s intensely cathartic autobiography charts eir journey of self-identity, which includes the mortification and confusion of adolescent crushes, grappling with how to come out to family and society, bonding with friends over erotic gay fanfiction, and facing the trauma and fundamental violation of pap smears. Started as a way to explain to eir family what it means to be nonbinary and asexual, Gender Queer is more than a personal story: it is a useful and touching guide on gender identity—what it means and how to think about it—for advocates, friends, and humans everywhere.Gender Queer: A Memoir Deluxe Edition (Gender Queer)
By Maia Kobabe. 2022
In 2014, Maia Kobabe, who uses e/em/eir pronouns, thought that a comic of reading statistics would be the last autobiographical…
comic e would ever write. At the time, it was the only thing e felt comfortable with strangers knowing about em. Then e created Gender Queer. Maia’s intensely cathartic autobiography charts eir journey of self-identity, which includes the mortification and confusion of adolescent crushes, grappling with how to come out to family and society, bonding with friends over erotic gay fan fiction, and facing the trauma and fundamental violation of pap smears. Started as a way to explain to eir family what it means to be nonbinary and asexual, Gender Queer is more than a personal story: It is a useful and touching guide on gender identity—what it means and how to think about it—for advocates, friends, and humans everywhere. This special deluxe hardcover edition of Gender Queer features a brand-new cover, exclusive art and sketches, a foreword from ND Stevenson, Lumberjanes writer and creator of She-Ra and the Princesses of Power, and an afterword from Maia Kobabe.Joy Bauer, New York City's hottest nutrition guru, has taken the nation by storm with The 90/10 Weight-Loss Plan. Now,…
Joy reveals the secrets to creating meals that will help you lose weight and keep it off. Following the 90/10 plan--an easy, balanced diet of 90% nutritious food and 10% Fun Food--Cooking with Joy is the perfect book for those looking to create healthy at-home meals. Only Cooking with Joy features:*Over 100 recipes for breakfast, lunch, dinner, AND DESSERT!*Joy's Guide to Navigating the Grocery Store*Kids in the Kitchen--a chapter devoted to kid-friendly meals and snacks.In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou
By Terri Pischoff Wuerthner. 2006
When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks…
of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family. Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.Mississippi Sissy
By Kevin Sessums. 2007
Mississippi Sissy is the stunning memoir from Kevin Sessums, a celebrity journalist who grew up scaring other children, hiding terrible…
secrets, pretending to be Arlene Frances and running wild in the South.As he grew up in Forest, Mississippi, befriended by the family maid, Mattie May, he became a young man who turned the word "sissy" on its head, just as his mother taught him. In Jackson, he is befriended by Eudora Welty and journalist Frank Hains, but when Hains is brutally murdered in his antebellum mansion, Kevin's long road north towards celebrity begins. In his memoir, Kevin Sessums brings to life the pungent American south of the 1960s and the world of the strange little boy who grew there."Kevin Sessums is some sort of cockeyed national treasure.” —Michael CunninghamMy 1980s & Other Essays
By Wayne Koestenbaum. 2013
Wayne Koestenbaum returns with a zesty and hyper-literate collection of personal and critical essays on the 1980s, including essays on…
major cultural figures such as Andy Warhol and Brigitte Bardot.Wayne Koestenbaum has been described as "an impossible lovechild from a late-night, drunken three-way between Joan Didion, Roland Barthes, and Susan Sontag" (Bidoun). In My 1980s and Other Essays, a collection of extravagant range and style, he rises to the challenge of that improbable description.My 1980s and Other Essays opens with a series of manifestos—or, perhaps more appropriately, a series of impassioned disclosures, intellectual and personal. It then proceeds to wrestle with a series of major cultural figures, the author's own lodestars and lodestones: literary (John Ashbery, Roberto Bolaño, James Schuyler), artistic (Diane Arbus, Cindy Sherman, Andy Warhol), and simply iconic (Brigitte Bardot, Cary Grant, Lana Turner). And then there is the personal—the voice, the style, the flair—that is unquestionably Koestenbaum. It amounts to a kind of intellectual autobiography that culminates in a string of passionate calls to creativity; arguments in favor of detail and nuance, and attention; a defense of pleasure, hunger, and desire in culture and experience.Koestenbaum is perched on the cusp of being a true public intellectual—his venues are more mainstream than academic, his style is eye-catching, his prose unfailingly witty and passionate, his interests profoundly wide-ranging and popular. My 1980s should be the book that pushes Koestenbaum off that cusp and truly into the public eye.The Accidental Connoisseur: An Irreverent Journey Through the Wine World
By Lawrence Osborne. 2004
What is taste? Is it individual or imposed on us from the outside? Why are so many of us so…
intimidated when presented with the wine list at a restaurant? In The Accidental Connoisseur, journalist Lawrence Osborne takes off on a personal voyage through a little-known world in pursuit of some answers. Weaving together a fantastic cast of eccentrics and obsessives, industry magnates and small farmers, the author explores the way technological change, opinionated critics, consumer trends, wheelers and dealers, trade wars, and mass market tastes have made the elixir we drink today entirely different from the wine drunk by our grandparents.In his search for wine that is a true expression of the place that produced it, Osborne takes the reader from the high-tech present to the primitive past. From a lavish lunch with wine tsar Robert Mondavi to the cellars of Marquis Piero Antinori in Florence, from the tasting rooms of Chateau Lafite to the humble vineyards of northern Lazio, Osborne winds his way through Renaissance palaces, $27 million wineries, tin shacks and garages, opulent restaurants, world-famous chais and vineyards, renowned villages and obscure landscapes, as well as the great cities which are the temples of wine consumption: New York, San Francisco, Paris, Florence, and Rome. On the way, we will be shown the vast tapestry of this much-desired, little-understood drink: who produces it and why, who consumes it, who critiques it? Enchanting, delightful, entertaining, and, above all, down to earth, this is a wine book like no other.A food lover's guide to all the best ingredients.Do you want to prepare an Asian meal as delectable as those…
in restaurants? Are you too intimidated by the exotic ingredients to try? And what's inside those mysterious bottles, bags, and boxes in your local Asian grocery store anyway?This handy Take it With You guide provides the answers. Author Linda Bladholm, who has lived, worked, cooked, and dined in locales as diverse as Singapore, Malaysia, Indonesia, Thailand, Japan, Hong Kong, China, Korea, Laos, and Vietnam, takes you on a tour of a typical Asian grocery store and expertly describes what you'll find.Make Your Next Shopping Trip a Successful and Fascinating Journey.Peppered with over 400 illustrations, plus stories about the ingredients used in every major Asian cuisine, this guidebook identifies and tells you how to use the vast array of meats, fruits, vegetables, noodles, tofu, rice, and delicacies. A bonus section of the author's favorite recipes will help you create savory, authentic dishes that will impress everyone-- and it will open a window onto the remarkable civilizations of the Orient.Between Harlem and Heaven: Afro Asian American Cooking for Big Nights, Weeknights, and Every Day
By Jj Johnson, Alexander Smalls, Veronica Chambers. 2017
Winner of the James Beard Award for Best American Cookbook“Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking…
is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean BrockIn two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.”This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons,- Feijoada with Black Beans and Spicy Lamb Sausage,- Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots,- Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life.Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre ThiamThe Gefilte Manifesto: New Recipes for Old World Jewish Foods
By Jeffrey Yoskowitz, Liz Alpern. 2016
The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook, The Gefilte…
Manifesto.Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.With plenty of one-pot meals, dinners ready in under half an hour, and innovative flavor combinations to spice up your…
go-to proteins, Everyday Dinner Ideas author Addie Gundry has the answers. This third book from the RecipeLion collection is poised to become a go-to resource for singles, couples, and families. Driven by the recipes homecooks search for most on the web like lasagna, salmon, pork chops, and ground beef, this book presents 103 great everyday dinner ideas that real people are searching for daily.The first in the RecipeLion series, presenting 103 easy recipes for accessible casseroles that are ideal for entertaining, everyday dinners,…
and even breakfast and desserts.From Cinnamon Roll Casserole to John Wayne Cowboy Casserole, the 103 casserole dishes in this cookbook are simple and stress-free, but each is packed with flavor, making them your go-to family favorites to whip up any day of the week. In 103 Family Favorite Casserole Recipes, Addie Gundry shows that a dish doesn’t have to be complicated to be creative. You don’t need multiple pots and pans to find flavor. And with the proper tools, tips and techniques, anyone can cook memorable meals. She teaches you how to whip up everything from Potato Chip and Chicken Casserole to Strawberry Icebox Casserole to Skinny Cheeseburger Casserole. A casserole is something to be shared—something warm, rich, and worthy of a gathering on its own. Every recipe is paired with a beautiful finished dish photograph that will make readers jump at the idea of casserole night.From a perfectly golden roaster chicken surrounded with herbed potatoes to soups, salads, and casseroles that make myriad uses of…
the resulting leftovers, Easy Chicken Recipes by Addie Gundry is perfectly poised to answer home cooks' twin boredom with and reliance upon the old standby: a chicken dinner. This book includes easy appetizers like spicy chicken potstickers, inventive casseroles like Frontier Chicken and noodle casserole, comforting soups, backyard favorites like Buffalo Chicken Sandwiches and more quick and easy weeknight dishes for the oven, the skillet, the slow cooker, and the grill. Each recipe is paired with a gorgeous, full-color, finished-dish photo.Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking
By Julie Ann Sageer. 2017
Contemporary Lebanese recipes from the host of PBS shows Cooking with Julie Taboulie and the Julie Taboulie’s Lebanese Kitchen. Since…
she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla—a stew of tomato, green pea, and lamb—to honey and rosewater-infused desserts. In these 125 recipes, you’ll learn how easy it is to make such Lebanese staples as fresh labneh (strained yogurt) and how to put together your own delicious, multi-purpose spice mixes. In addition to the delicious meat and chicken dishes, Lebanese cuisine offers a wide variety of vegetarian, pescatarian, vegan, and gluten-free dishes, usually with no substitutions whatsoever! Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between.Hotbox: Inside Catering, the Food World's Riskiest Business
By Matt Lee, Ted Lee. 2019
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food…
business few home cooks or restaurant chefs ever experience.Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up.Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book.More Bread Machine Magic
By Linda Rehberg, Lois Conway. 1997
Bread bakers have been clamoring for more of Linda Rehberg and Lois Conway's magic. They've responded with More Bread Machine…
Magic, a collection of 140 of their best new recipes!More Bread Machine Magic offers perfected recipes for an array of baked delights, from sourdough and pumpernickel loaves to sweet, savory, fat-free, whole grain, and sugar-free breads. More imaginative than the generic recipes that come with the machine, each recipe-tested in more than a dozen machines-features step-by-step instructions, hints, and creative suggestions for baking the perfect loaf, every time. There are also recipes for doughs that you prepare in the bread machine, fashioned by hand, and bake in a traditional oven, such as pizza crusts, focaccia, flatbreads, rolls, and even bagels. All recipes are adapted for 1-, 1 1/2-, and 2-pound bread machines.Recipes include: cinnamon-raisin bagels, Scandinavian rye bread, Irish soda bread, pesto spiral loaf, New England maple syrup bread, heavenly herb rolls, petite brioche, butterscotch apple bread pudding, challah, sun-dried tomato mozzarella bread, and many more!No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
By Leslie Bilderback. 2015
Discover how to make homemade ice cream and other desserts!In every country you'll find people eating ice cream on street…
corners, in markets, and in fancy restaurants. But the number of people who make it at home is much smaller. The reason? Making this sweet treat yourself is kind of a pain. Ice cream machines can be expensive, bulky and hard to store, or cheap and inefficient. But what if you could make your own ice cream at home without all of the fuss, for a fraction of the cost of buying it, and without any special equipment? No-Churn Ice Cream is a mouthwatering collection of shortcuts and classic culinary techniques that help you achieve delicious, artisanal results. All you need to make your quick and easy no-churn ice cream are the following simple tools:- A freezer- A whisk or electric mixer- A can opener- A bowl and a freezeable container, such as a loaf pan- A sweet tooth!Inside you'll find recipes for all the basic flavors, plus more complex and exciting flavors such as Pineapple-Peppercorn and Sweet Potato Marshmallow Swirl. Treat yourself with a decadent Stracciatella gelato or Bananas Foster sorbet, or cool off with some Lavender-Almond sherbet. Your flavor variations are limited only by your imagination. Why not add some bacon to that batch of chocolate-caramel ice cream? Leslie Bilderback, author of Mug Cakes, is here to show you how.Autentico: Cooking Italian, the Authentic Way
By Rolando Beramendi. 2017
Autentico is an introduction to the true flavors of Italy. From the bright notes of fresh olive oil to the…
hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authenticItalian food.Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world where culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly “authentic” food rule, culinary archaeologist, innovator and cooking teacher Rolando Beramendi has kept centuries-old culinary traditions alive. That’s authentic!In Autentico, Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be – not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you’ll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots from the times of Marco Polo and could have been served to the de’ Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy’s history, brought to life in the modern kitchen.Delicious Poke Cakes: 80 Super Simple Desserts with an Extra Flavor Punch in Each Bite
By Roxanne Wyss, Kathy Moore. 2017
Poke cakes mean fun and flavor in no time! With no stress and using ingredients already in your pantry, authors…
Roxanne Wyss and Kathy Moore will show you how to create flavorful cakes that will win rave reviews. Begin with a simple cake, whether made from scratch or from a box mix, but then transform it into something spectacular by adding an array of glazes, puddings, and sauces. Poking holes in the top of the cake allows the toppings to absorb into the cake, soaking every cranny and crumb with flavor, and producing a decadent dessert that is as effortless as it is delicious. Finish if off with a fluffy whipped topping or a sweet buttercream, and suddenly that everyday cake is new, unique, and oh-so-tasty. Inside Delicious Poke Cakes you’ll find 80 quick and simple recipes, along with tips and tricks that will have you snacking on poke cake in no time. Whether you prefer fresh fruit, rich chocolate, or even a more adult cake with a dash of alcohol, there is a poke cake for every occasion. Just poke, pour, and enjoy!