A collection of 50 recipes for snacks and treats that are nutritious and simple enough to be prepared in 15 minutes or less. This book offers tasty (even to kids!) alternatives to the sugar- and fat-rich snacks that nutritionists tell us form far too large a part of the diets of many American children. It provides creative ideas to reverse the unhealthy diet habits of kids who may suffer from obesity, diabetes, high cholesterol, mood swings, and tooth decay. These recipes are fun, simple, and fast, and can be the start of a new tradition in family healthy eating.
Nigel Slater has won the admiration, hearts, and palates of the British cooking world. His irreverent and irresistible approach to preparing great meals with ease and imagination is sure to make a splash on this side of the Atlantic.
In this stunning book, Ina celebrates a relaxed and innovative style of entertaining that is as much of a joy for the host and hostess as it is for the guests. Arranged by season, Ina's 16 parties are more about assembling food than about cooking for hours.
This is the cookbook for working people looking for a lunchtime alternative to the snack machine or the fast food down the street. These are interesting and satisfying recipes for good lunches that promote afternoon energy and won't put on unwanted pounds. More than 100 great choices for healthy lunches in today's fast-paced work environment.
2004 IACP Award Nominee for General Category; In Rick Rogers' most comprehensive book to date, Carefree Cook replaces stress and fuss with creativity and ease. While Rodgers has included numerous quick ideas in this collection, many of his selections simmer and roast at a leisurely pace while the cook relaxes. Written in Rodger's appealing irreverent style, each of the 150 recipes here draws dazzling flavor from just a handful of ingredients.
Chef Kathleen is living proof that dramatic weight loss and great food can go together. A decade ago, when she was drafted to become the chef of one of the world's most luxurious spas on the Big Island of Hawaii, she weighed 205 pounds--not exactly a poster girl for a healthy lifestyle. But with her job at stake, she buckled down and came up with a cuisine she could be proud of. In Cooking Thin with Chef Kathleen, she shares her sassy philosophy and her just-plain-good food with home cooks.
Jacques Torres explains it all in clear, plain language, like a teacher at your side. Revel in Homemade Peanut Butterc Cups. How about Decorative Shortbread Cookies or Old-fashioned Macaroons? But that's not all. Jacques has included recipes for all his signature desserts. Every recipe is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate.
Rachael Ray, the popular host of "30-Minute Meals" and "$40 a Day" seen daily on the TV Food Network, puts the fun back into entertaining with this exciting collection of recipes, all designed to feed a crowd or smaller gathering in 30 minutes or less. Using her trademark free-hand style of cooking and readily available ingredients, Rachael makes "having people over" seem effortless. She offers helpful cooking and organizing tips throughout. When it comes to entertaining, Rachael believes that less is more. Keep it simple, and you will enjoy your own party more. Her recipes will make you look "way cool."
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
Pasta--fast, satisfying, nutritious, a boon to the time-starved but health-conscious cook--is one of America's favorite foods. Raichlen's inspired international pasta recipes range from Primavera Salad to Spicy Mussel Capellini to Penne Piperade.
The maximum flavor and minimum fuss of high-heat cooking can now be yours year-round, whether outdoors on the grill or indoors in your oven.
Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required.
A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.
With more than 2,000 recipes, this collection runs the gamut from soups, to sauces, to desserts, and anything you could imagine in between. Even non-vegetarians will want to try the simple yet creative dishes. Many of the recipes can be prepared in 30 minutes or less and all are accessible even to a novice. The book includes guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes.
Renowned for making food that looks gorgeous and tastes great yet minimal effort, Donna Hay's cookbooks have become international successes. Modern Classics follows a simple formula for each chapter. Chapters, including soups, salads, pastas, and pies, begin with a "basic" recipe. With step-by-step photos, cooks will be able to create increasingly sophisticated variations from this starter recipe.
2004 IACP Award Nominee for Compilations Category; Every year, New York magazine publishes two definitive guides to entertaining-one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home-they've all been tested-without spending the whole day in the kitchen.
Donna Hay gives cooks of all levels the confidence to create stylish meals on short notice. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals--as often as they like.
From Susie Quick, the founding food editor and stylist of Real Simple magazine, a new approach to quick-and-easy cooking. This beautifully designed and lavishly illustrated book is filled with terrific recipes for cooks looking for ways to prepare stylish, satisfying meals even when time is short.
Based on only three ingredients per recipe, Menu Cookbok is designed to streamline complex lives in stylish good taste. Recipe 1-2-3 helped launch a new movement in cooking: it stressed pairing down the elements in a dish in order to achieve depth and flavor based on three superb, perfectly cooked ingredients. More than 260 recipes reflect the new world tapestry of food and ingredients, drawn from Gold's vast international cooking experience.
Award-winning author and chef Rozanne Gold has brought together a unique collection of recipes that maximize flavor by eliminating extraneous ingredients...Every recipe distilled to save time, intensify flavor, and enhance the beauty of food...
It's no mere coincidence that the easy availability of fast food to school children, both in school cafeterias and off campus, is increasing as obesity among American kids is reaching an all-time high. Author Miriam Jacobs tackles the problem in this cookbook, which gives recipes and tips for harried parents concerned with their kids' nutritional well being. The recipes are designed to be easy and fast to prepare, nutritious and good to eat, and so much fun that even the kids will want to help.
Simple Cuisine presents the pioneering cooking of Jean-Georges Vongerichten. A new and versatile cooking style that maximizes flavor and simplicity while minimizing preparation time and effort. He replaced the heavy, tediously prepared essentials of classic French cooking with basic building blocks- vinaigrettes , flavored oils, extracted vegetable juices and simmered vegetable broths- to create a lighter cuisine.
More than 200 simple, original and delicious dishes including Sea Scallops with Garlic and Saffron Oil, Honey-Ginger Glazed Shallots, Lobster Poached in Lemon Grass Broth, Bouillon with Basil Dumplings, all of which are prepared using healthful cooking techniques like steaming and stir-frying. These extraordinary recipes will help you to cook like a four star chef in your home.
With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. Now, Simply Ming is here to make East-west easier than ever, without losing any of its savory appeal.
Although his latest cookbook may advertise itself as a housewife’s companion, Michael Richard pays homage to precision and technique with every recipe. To say the recipes are easy is not to say that they are simple: crème brulée and Galette des Rois appear in all their glory. The recipes are “easy” because of the assertive and clear directions provided by Richard, who also updates classics—like the “Chocolate Saint-Honore Lulu,” which adds a chocolate glaze to the Parisian favorite—and introduces bold flavor profiles found in the dishes like “Corn Cookies with a Smidgen of Curry.” Coupled with simple line drawings of the dishes that evoke Saint Exupery’s Le Petit Prince, Sweet Magic: Easy Recipes for Delectable Desserts is an asset to the kitchen professional and amateur baker of lazy Sundays, thumbing through her favorite recipes.
2004 James Beard Award Winner for the General Category; The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook’s Illustrated developed more than 300 flavorful recipes. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients.
Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.
This Cookbook is organized according to traditional categories, but it's also clearly cross referenced so that cooks in a hurry can quickly find recipes that meet special needs, such as one-pot suppers, low- fat recipe, and microwave meals. The "Investment Cooking" chapter contains advice on how to make several different meals in just three to four hours. "Cook Once - Eat Twice" offers menus of linked recipes, in which one dish serves as the basis for a second or even a third. Other exciting features include festive menus for those entertaining and even a full year of dinner menus for those too busy to plan balanced and varied meals every day.