As host of Food Network’s hit show
Chopped, Ted Allen presides
in pinstripes and sneakers while chefs scramble to cook with mystery
ingredients. But at home, Ted is the one chopping the vegetables and
working the stove, trying unusual ingredients and new techniques, from
roasting earthy sunchokes in a piping-hot oven to develop their
sweetness or transforming leftover pinot noir into complexly flavored
homemade vinegar. In fact, it’s discoveries like these that propel him
into the kitchen nightly—that, of course, and eating the delicious
results with friends! Now Ted invites likeminded cooks to roll up their
sleeves, crank up the stereo, and join him in the kitchen for some fun.
While there are mountains of cookbooks featuring five-minute,
three-ingredient, weeknight recipes for harried households, here is a
book for food lovers who want to lose themselves in the delight of
perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a
showstopping triple-layer cake. Ted is just such a cook and in his
latest cookbook he shakes up expectations by topping bruschetta with
tomatoes and strawberries; turning plums, sugar, and a bay leaf into an
irresistible quick jam; putting everything you can think of on the
grill—from ribs and pork shoulder to chiles and green beans; and
modernizing the traditional holiday trio of turkey, stuffing, and
cranberry sauce with fresh ingredients and a little booze. And where
there’s a will to make something from scratch, Ted provides a way, with
recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons,
breads, quick jam, marshmallows, and more.
With more than 100 amazing recipes and gorgeous color photographs throughout,
In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.
In
A Girl and Her Pig, April Bloomfield takes home cooks on an
intimate tour of the food that has made her a star. Thoughtful,
voice-driven recipes go behind the scenes of Bloomfield's lauded
restaurants--The Spotted Pig, The Breslin, and The John Dory--and into
her own home kitchen, where her attention to detail and reverence for
honest ingredients result in unforgettable dishes that reflect her love
for the tactile pleasures of cooking and eating. Bloomfield's innovative
yet refreshingly straightforward recipes, which pair her English roots
with a deeply Italian influence, offer an unfailingly modern and fresh
sensibility and showcase her bold flavors, sensitive handling of
seasonal produce, and nose-to-tail ethos. A cookbook as delightful and
lacking in pretention as Bloomfield herself, "A Girl and Her Pig"
combines exquisite food with charming narratives on Bloomfield's journey
from working-class England to the apex of the culinary world, along
with loving portraits of the people who have guided her along the way.
Fire up your oven with recipes from what Paula Deen calls one of the
"must-eat-at-places" in Savannah. Nationally recognized and locally adored
for its decadent homespun desserts and delicious rustic breads, Back in
the Day Bakery is a Savannah landmark. As Paula Deen says in her
foreword, Cheryl and Griff Day "bake decadent treats, but they also bake
wonderful memories that stay with you forever."To celebrate the
bakery's tenth anniversary, this duo has written a book filled with
customers' favorite recipes. It's packed with Cheryl and Griff's baking
know-how plus recipes for their famous Buttermilk Biscones,
Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more
Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box
Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible
full-color photographs of food and behind-the-scenes bakery shots will
give readers a glimpse into the sweet daily life at the bakeshop.
Celebrating family traditions, scratch baking, and quality ingredients,
The Back in the Day Bakery Cookbook is like a down-home bake sale in a
book.
With more than 300,000 Twitter followers, a heaping helping of
controversy, and a rich supply of attitude and humor, Humphry Slocombe
is not your average ice cream shop. Yet the ice cream is what matters,
and they make it in dozens of glorious, unique, and delightful flavors.
This tasty book collects 50 recipes for these idolized and iconoclastic
flavors, as well as surprising sundae combinations and popular toppings
such as marshmallow and crumbled curry cookie. More than 50 color
photographs, dozens of graphics and drawings, and first-person essays
and scenes from the shop present a delicious foray into this scoop of
San Francisco s incredible food scene.
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