1–16 di 26 risultati

The Meat Lover’s Meatless Celebrations

Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, meatless” is an afterthought (with allergy- and animal- free options, to boot).

I can’t think of amore cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking.”-Mollie Katzen, author of Moosewood Cookbook

**Recensie(s)**

San Diego Magazine, November 2012 A meat eater herself, O’Donnell specializes in vegetarian dishes that promise you won’t miss the meat. Say good-bye to the bland and dry Tofurky! Tucson Citizen, 10/26/12 Think of tasty holiday recipes without the daunting challenge of whipping up a tofu turkey for Thanksgiving…This is a fun cookbook and the recipes and menu ideas are fresh and innovative. I highly recommend this collection. Portland Oregonian, 11/6/12 From Black-Eyed Pea Paella on New Year’s Day to Chicpea Crepes on Mother’s Day, she’s got all the food-centric celebrations covered with dishes that emphasize delicious flavors first, with their meatlessness being a secondary focus. Seattle Weekly, 11/9/12 The instructions are written more conversationally than some other cookbooks, peppered throughout with visual clues or other steps that make it feel like O’Donnel is in the kitchen with you, coaching you throughout the process. Whether you’re cooking meatless everyday or just some days, there’s no better coach to have on our team.
(source: Bol.com)

The Essential Indian Instant Pot Cookbook

**This authorized collection of 75 simplified Indian classics for the
immensely popular electric pressure cooker, the Instant Pot, is a beautifully
photographed, easy-to-follow source for flavorful weekday meals.**
_The Essential Indian Instant Pot Cookbook_ is your source for quick,
flavorful Indian favorites and contemporary weekday meals. With 75 well-tested
recipes authorized by Instant Pot covering every meal of the day, this is a
go-to resource for classic chicken, lamb, and vegetarian curries; daals,
soups, and seafood like fennel and saffron spiced mussels; breakfast delights
like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk
cake and fig and walnut halwa.

The China Study Cookbook

* Revised and Expanded Edition with More than 80 New Recipes
* Will be promoted by TCS website
* Promotion through BenBella Vegan’s network of plant-based contacts and newsletter
* Official companion to *The China Study*
* Featuring new photography and a larger size

The Big New York Sandwich Book

What better way to celebrate the Golden Age of the Sandwich than with the *Big New York Sandwich Book*. A gorgeous collection of more than 99 delicious sandwich recipes from a “who’s who” of talented chefs, such as Dan Barber, Daniel Boulud, Jean-Georges Vongherichten, Mario Batali, and beloved restaurants in New York City, it is a virtual map–in sandwiches–of New York’s diversity. From the classic deli-style sandwich to the exotic haute sandwiches, there is a sandwich for everyone. Heavily illustrated with images of the chefs and restaurants as well as beautiful full-color photographs of the sandwiches themselves, this book is a keepsake as well as a practical recipe book for big New York sandwiches.

The Ultimate Rice Cooker Cookbook

Rice cookers are perfect for how we cook today: Versatile and convenient, they have one-button technology, don’t take up too much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. This new edition takes note of the whole-grain revolution in U.S. kitchens and offers recipes for a host of new (and rediscovered) grains, like quinoa, millet, couscous, kamut, and spelt, whose popularity is rising fast. It focuses on a wider variety of rices, too, with lots of ideas for red, black, basmati, jasmine, and Arborio rices, as well as partially milled white rice, which looks and cooks like white rice but has the nutritional value of brown rice. The authors have also added a complete guide to the newer rice cookers that have come to the market since the original edition, including induction-cooking and pressure-cooking rice cookers and models that replace the old buttons-and-dials approach with more complex digital displays. Alongside many favorites from the first edition, from Carrot Basmati Pilaf and Italian Sausage Risotto to French Polenta and Maple-Cinnamon Rice Pudding, the 10th anniversary edition serves up more than 50 tempting new recipes, from a rich and soothing Sweet Brown Rice with Curry, Carrots, and Raisins to a warm and satisfying Millet, Winter Squash, and Sweet Pea Pilaf.

Top Secret Restaurant Recipes

#1 bestselling Top Secret Recipes series!

The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his bestselling Top Secret Restaurant Recipes, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including:

• Red Lobster® Cheddar Bay Biscuits
• Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake
• Romano’s Macaroni Grill® Penne Rustica®
• California Pizza Kitchen® Thai Crunch Salad
• Original Pancake House® Apple Pancake
• Chili’s® Southwestern Eggrolls
• Houston’s® Chicago-Style Spinach Dip
• Tony Roma’s® Baked Potato Soup

Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.

From the Trade Paperback edition.

**Recensie(s)**

Praise for Todd Wilbur#1 bestselling Top Secret Recipes series [Wilbur’s] problem isn’t that the recipes he’s devised aren’t good enough, it’s that they’re too good. Entertainment Weekly There is something magically compelling about the idea of making such foods at home…The allure is undeniable, and [the books are] stuffed with tidbits and lore you’re unlikely to find anywhere else. These probably come as close as you can get to the original recipes. Boston Herald This is the cookbook to satisfy all your cravings. Juli Huss, author ofThe Faux Gourmet The recipes are easy to follow and… by preparing your own versions of restaurant meals you will almost always save money. Arizona Daily Star [Wilbur’s] recipes use everyday supermarket ingredients to bring brand-name foods to the home kitchen. Perhaps not surprisingly, his recipes are not complex. If anything, they reflect how easy home cooking can be. Star Tribune (Minneapolis–St. Paul) The assignment: Find out how to make the tasty Jack Daniels Grill Sauce used by T.G.I. Friday’s restaurants. The client: Oprah Winfrey. The gumshoe: Todd Wilbur. Mission Impossible for even the most savvy food expert. But not so for Todd Wilbur, a crackerjack culinary sleuth. Pocono Record Many of [Wilbur’s] dishy imitations come, like a box of Cracker Jacks, with a surprise inside. Mademoiselle
(source: Bol.com)

Rachael Ray’s Look + Cook

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Rachael Ray’s Look + Cook by Rachael Ray
“Inexperienced cooks need more that just a few lines of laconic test to help them along.  Rachael Ray has coached a generation of rookies on her Food Network shows, talking and plopping and emoting her way through dish after dish.  Her latest books, *Rachael Ray’s Look + Cook*, shows what each stage should look like in big photos.  Betty Crocker, or more specifically, the 1976 edition of Betty Crocker’s Cookbook, used to be my bulletproof go-to recipe source. But now Ray fills that role.”  — *Time *magazine

From her cookbooks to her magazine to her daily talk show, Rachael Ray’s message remains the same today as the day she wrote her very first 30-minute meal—making delicious, knock-your-socks-off dishes should be fun, fast, fulfilling, and foolproof.
Rachael now presents her best idea yet: *Rachael Ray’s Look + Cook*—100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. You literally look along while you cook!
But that’s not all . . . at the back of *Rachael Ray’s Look + Cook*, you’ll find 125 bonus, never-before-published recipes, including 30-Minute Meals; Yes! the Kids Will Eat It; Sides & Starters; Simple Sauces & Bottom-of-the-Jar Tips; and Desserts. As if that weren’t cool enough, *Rachael Ray’s Look + Cook* also features accompanying real-time video available online for select recipes at www.rachaelray.com.
Rachael makes it easier than ever to prepare delicious home-cooked meals as you follow along with the step-by-step photographs or even the video! Having a last-minute dinner? No worries . . . you’ll wow the crowd with Gazpacho Pasta, Fancy Pants Salmon, or Almost Tandoori Chicken. Looking for some fun twists on classic dishes that will have your kids clamoring for more? The Open-Face Turkey Burgers with Potpie Gravy and the Coconut Fish Fry are sure to be family faves! Wondering what to do with those last spoonfuls in the jars lining your refrigerator door? Check out Rachael’s Bottom-of-the-Jar Sauces and add pizzazz to any meal with Salsa Dressing, Orange Bourbon Glaze, or Spicy Thai Peanut Sauce. Packed with the value that her fans love and have come to expect, *Rachael Ray’s Look + Cook* has a simple-to-follow recipe to fit every occasion.

The Dumpling: A Seasonal Guide

The Dumpling is the most comprehensive and wide-ranging anthology of traditional recipes available for those who love dumplings in every shape, size, and variety. Wai Hon Chu—who has worked in the in the kitchens of March, Clementine, and The Russian Tea Room, and is creator of El Eden Chocolates, named Best Gourmet Chocolate by New York Press—and Connie Lovett take dumpling aficionados on a culinary tour around the globe, offering more than 100 mouthwatering recipes that cover the full range of dumpling possibilities.

101 Things to Do With Ramen Noodles

Helpful Hints Soups Tomato Noodle Soup Minestrone Egg Drop Soup Beefed-Up Noodles Chicken Consomme and Noodles Creamy Mushroom Soup Creamy Chicken Noodle Soup Vegetable Beef Noodle Soup Summer Garden Soup Southwest Vegetable Soup Asian Beef-Noodle Soup Salads Spring Salad Summer Picnic Salad Zucchini Salad Taco Salad Three-Bean Salad Antipasto Salad Pasta Salad Oriental Chicken Salad Fruity Ramen Salad Water Chestnut Ramen Salad Sweet-and-Sour Salad Beef Beef Ramenoff Cheeseburger Ramen Creamy Beef and Broccoli Noodles Beef Provencale Marinated Beef Cheddar Beef Casserole Beef and Broccoli Stir-Fry Beefy Mushroom Noodles Beef Sukiyaki Vegetable Beef Noodles Beef n Potato Noodles Beefy Chili Noodles Ramen Burgers Spicy Beef Noodles Spicy Meat Loaf Cheese Roll Country Vegetable Beef Beefy Noodles with Gravy Chicken Creamy Chicken and Broccoli Spicy Chicken Cheesy Chicken Divan Chicken Lo Mein Chicken Hollandaise Chicken Veloute Chicken Curry Chicken Diablo Creamy Chicken Noodles Chicken with Mushrooms Chicken Allemande Chicken Alfredo Ramen Fajitas Italian Chicken Fiesta Chicken Cheesy Chicken Casserole Chicken n Asparagus Chinese-Style Ramen Chicken Milano Pork All-American Ramen Ham Omelets Pork Chop Ramen Cheesy Bacon Noodles Brats n Noodles Pork and Peppers Hungarian Skillet Meal Lean Pork Steak Tropical Ramen Seafood Cheesy Tuna Ramen Shrimp Ramen Cheesy Salmon Noodles Tuna Noodle Casserole Creamy Mushroom Shrimp Ramen Twice-Baked Tuna Casserole Garlic Shrimp N Veggies Family Favorites Meaty Spaghetti Cheesy Noodles Ramen Nachos Garlic Noodle Saute Creamy Alfredo Noodles Mexican Casserole Pizza Pasta Lasagna Primavera Pasta Beer Noodles Parmesan Noodles Cheesy Ranch Ramen ButteryChive Noodles Ramen Trail Mix Ramen Haystacks Chocolate Chinos Peach Treats Maple and Brown Sugar Ramenmeal Vegetarian Entrees Broccoli-Cauliflower Ramen Cheesy Vegetable Ramen Hollandaise Vegetables Veggie Saute Chinese Fried Noodles Tomato Saute Garlic Cilantro Noodles Chinese Veggie Noodles Corny Cheese Noodles

The Year-Round Harvest

Do you . . .
. . . love harvesting juicy heirloom tomatoes–but are at a loss for how to extend their shelf life?
. . . dig up buckets full of robust potatoes–but don’t know how to store them to resist rot?
. . . dream about growing vibrant, crisp greens into the colder months–but can’t come up with a system that works?
If so, this book is for you. Inside, you’ll find all you need to grow and store an abundance of fresh food that will leave you wanting more! Complete with variables to consider given your own growing situation, this one-stop guide features illustrations and trusted advice for getting your hands dirty and planting with preservation in mind.
In addition, you get 150 recipes–from Roasted Red Pepper Pesto and Dried Tomato Risotto to Lavender Blueberry Jam and Fresh Mint Chutney–that help you make your just-picked, homegrown harvest work for you in the most delicious and satisfying way.
With this valuable resource, you can forget limp grocery store offerings and instead enjoy your very own bright, flavorful–and nutritious–produce that’s in season every season!
(source: Bol.com)

Sweets and Candy: A Global History

With eye-popping colors and shapes, intense flavors, and curious textures, sweets and candy are beloved by people of all ages worldwide. They provide minor treats, lessons in economics for children, and colorful giveaways to mark festivities. They can be admired for beauty and novelty, make ideal gifts, and can even be used to woo. But these seemingly inconsequential indulgences are freighted with centuries of changing cultural attitudes, social and economic history, emotional attachments, and divergent views on the salubriousness of sugar. How did confectionary become so popular? Why do we value concentrated sweetness in such varied, gooey forms? And in the face of ongoing health debates, why persist in eating sweets?
From marzipan pigs and nutty nougat to bubblegum and bonbons, *Sweets and Candy* looks beneath the glamour and sparkle to explore the sticky history of confectionary. Methods for making sweets can be traced back to the importance of sugar in Arabic medicine and the probable origin of this practice in ancient India—a place where sweetness is still important for both humans and gods. Gorging on gobstoppers from these early candy antecedents to modern-day delectables, Laura Mason describes the bewildering and fascinating ways in which different cultures have made, consumed, valued, and adored sweets throughout history. Featuring a selection of mouthwatering illustrations and scrumptious recipes to try at home, this global candy trail will delight sweet-toothed foodies and history buffs everywhere.

The Slow Cook Book

No-fuss recipes for the ultimate comfort foods: soups, curries, chillies, casseroles, risottos, tagines, pot roasts, stews, and even desserts. With slow cooking, you can simply add some choice ingredients to the pot, let the slow cooker work its magic through the day, and come home to a delicious home-cooked meal – just ”set it and forget it”.

You don’t even need a slow cooker – each recipe gives instructions for both a traditional hob and oven method and a slow cooker method. Photographic guides show all the key preparation techniques step by step and explain which ingredients and cuts of meat work best, alongside practical advice on braising, stewing, poaching, pot roasting, and other techniques.

You may be on a budget and looking to transform cheap cuts of of meat into tender, rich meals, or just time-poor but wanting to make sure your family have a healthy, home-cooked dinner. You may be embracing nose-to-tail eating with unloved cuts, or trying to reduce your food waste by transforming leftover ingredients into delicious dinners. With The Slow Cook Book you can save time and money and have everything you need to prepare nourishing one-pot meals.

**Recensie(s)**

As the winter sets in, it’s all about hearty soups, casseroles, stews and one-pot wonders. This is exactly what this book is all about and these comforting recipes feature both the traditional and the slow cook method, with practical advice on braising, stewing, poaching, steaming and baking — Food & Wine * Food & Wine * The following recipes are a good way to start your slow cooking life… — Carolyn Hart * The Lady * From harissa shallot lamb shanks to tagines and Greek stifado, The Slow Cook Book is best for beginners — Metro (London) * Metro (London) * If you want to get creative, pick up a copy of The Slow Cookbook — Emily Peck * Home (Tesco) * As the winter sets in, it’s all about hearty soups, casseroles, stews and one-pot wonders. This is exactly what this book is all about and these comforting recipes feature both the traditional and the slow cook method, with practical advice on braising, stewing, poaching, steaming and baking — Food & Wine * Food & Wine * The following recipes are a good way to start your slow cooking life… — Carolyn Hart * The Lady * From harissa shallot lamb shanks to tagines and Greek stifado, The Slow Cook Book is best for beginners — Metro (London) * Metro (London) * If you want to get creative, pick up a copy of The Slow Cookbook — Emily Peck * Home (Tesco) * a collection of inspirational recipes (The Soup Book) * Country Homes & Interiors * one of the best books on soup I have read (The Soup Book) * Country Kitchen * a wonderful collection of more than 200 recipes…prepare to be inspired (The Soup Book) * Hello *
(source: Bol.com)

Skinny Italian

Skinny Italian: Eat It and Enjoy It – Live La Bella Vita and Look Great, Too! by Teresa Giudice
**Eat Spaghetti and Still Fit Into Your Skinny Jeans** To many of us, “diet” is a four-letter word. And rightfully so. Starving yourself thin or keeping track of each bite like pennies in your checkbook is no way to live. So what’s a girl with skinny jean dreams supposed to do? Teresa Giudice has the answer. In fact, she was born with it. The first-generation Italian-American mom of four and svelte star of *The Real Housewives of New Jersey* credits her knockout figure to her Old World upbringing. And now, in her fun, encouraging, and budget-friendly cookbook, she skewers the myth that looking fabulous has to be a chore. In *Skinny Italian*, she reveals how to: substitute tedious meal plans with simple, flavorful recipes; choose fresh, flavorful ingredients instead of counting calories; slow down and enjoy a faster metabolism; replace starvation with celebration by adopting an Italian attitude to cooking, eating, and entertaining; love food, love eating, and still love your body afterward! Teresa shows how anyone can master the cornerstones of Italian cuisine. Learn how to make six different tomato sauces from scratch, how to choose and use the right olive oil, and how to prepare over sixty Giudice family recipes straight from Salerno. From Gorgeous Garlic Shrimp to Beautiful Biscotti, you’ll want to make these sumptuous recipes again and again. Discover how easy and economical wholesome, homemade cooking can be. *Skinny Italian* is not a diet book. It’s an “eat it and enjoy it” book. Join Teresa and discover how gorgeous can be a sumptuous side effect to living *la bella vita*.

Raw Food, Fast Food: Simple Recipes, Faster Than Takeout

For too long raw cuisine has been seen as a luxury for those with time and money to spare. But the fact of the matter is that the ideology behind eating raw – to consume whole, fresh, and local foods, and to maximize their health benefits – is totally in keeping with the idea of “fast food.” All that it takes is some creative adjustment!
These sexy, hip and incredibly fast recipes prove how convenient a raw diet can be. Full of tips, information and beautiful photographs to accompany the simplest (but also the most delicious) living food dishes imaginable, this book is the perfect raw foods primer for busy families, young urbanites, and anyone looking to lose weight, feel healthier, and begin to glow!
An author and motivational speaker whose own life was transformed (lost over 215 lbs) by the power of raw foods, Philip McCluskey is ready to guide both seasoned chefs and culinary newcomers into this fun, energetic, and loving world of raw cuisine.
Feel your best ever while eating the real “fast food” – just as nature intended.
*** Soups** – 6 recipes, including my famous Spinach Bisque.
*** Appetizers** – 10 recipes to please any palette.
*** Entrees** – 11 recipes including raw pasta, burger, tacos, quiche, lasagna, and more!
*** Salads** – 7 recipes, including both green and fruit salads.
*** Desserts** – 6 recipes guaranteed to get your kids excited.
*** Smoothies & Teas** – 11 recipes to keep your light and juicy.
* Ingredients lists & nutritional facts
* Over 50 Recipes and 100 pages of Quick Raw Food Dishes
And, all the recipes are:
** * 100% Raw * 100% Vegan * 100% Vegetarian * 100% Dairy Free * 100% Gluten Free **

Quick and Easy Low-Cal Vegan Comfort Food

At last, vegan food that packs a heaping helping of comfort without the extra calories!

Alicia C. Simpson, the master of vegan comfort food, is back again with food that’s crave-worthy and conscience-friendly: 150 satisfying, flavorful, all-new recipes to enjoy from breakfast to dinner and anytime in between. However you define “comfort food,” Alicia’s got you covered with down-home Southern standards, Tex-Mex fiesta favorites, backyard BBQ fare, ole-fashioned one-dish meals, riffs on classic takeout—and a few surprises destined to become new standbys:

Baked Hush Puppies • Hoppin’ John • Sweet Potato Salad • Meatball Soup • Carolina BBQ Sammich • Chik’n Pot Pie • Kung Pao Tofu • Gyros with Tzatziki Sauce • Butter Rum Pound Cake • Ooey Gooeys • Mexican Hot Cocoa • and more!

Every recipe includes detailed nutritional data on calories, carbohydrates, fat, fiber, and more. Plus, suggested daily menus, ranging from 1,400 to 2,000 calories, make it easier than ever to start cooking food that’s good—in every sense of the word!

(source: Bol.com)