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  1001 Best Hot and Spicy Recipes...

  Dave DeWitt

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  Recipes for the most popular dishes from the collection of “the high priest of hot stuff,” the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist). For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new book is composed of the very best dishes from DeWitt’s collection of chile pepper-laden recipes from around the world that he’s acquired on his travels, from colleagues, and by researching authentic, obscure, and out-of-print cookbooks. The book is loaded with a vast array of hot and spicy favorites, including a huge variety of soups, stews, chilis, and gumbos; a broad selection of barbecue dishes for the grill; and a lengthy list of meatless entrees and vegetable options. Included are not just hundreds of spicy main dishes, but also a surprising array of zesty beverages, desserts, and breakfasts. In some chapters in this book, the recipes are grouped by type of recipe; in the others, they are organized in the order of chile peppers’ spread around the globe: South and Central America, Mexico, the Caribbean, U.S.A., Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. The book is truly the very best the world has to offer in terms of great spicy foods “When it comes to hellfire, no one can turn up the heat like Dave DeWitt.” —Steven Raichlen, author of Project Smoke

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  Let's Cook French A Family...

  Claudine Pépin

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  2016 IACP Award Finalist! According to Jacques Pepin, "the moment for a child to be in the kitchen is from the moment they are born." Previously published under the title Kids Cook French, Let's Cook French, written by his daughter Claudine Pepin, is a fun, interactive, bilingual family cookbook that introduces the art and joy of French cooking—featuring 30 classic recipes, along with notes on French culture and suggested menus for your next family soirée. With an emphasis on fresh ingredients and hands-on preparation, Let’s Cook French offers a total immersion in French culinary culture. Each page in English is mirrored in French and food terms are called out bilingually throughout, creating the perfect format for language learning. Featured are authentic French recipes that are easy for young chefs to follow, including starters, main courses, sides, and desserts. Sweet illustrations by Claudine’s father, legendary chef Jacques Pépin, and daughter Shorey, add charm to the pages throughout. Prepare with your family:   ·Vichyssoise   ·Boeuf Bourguignon   ·Salade Niçoise   ·Spinach in Bechamel   ·Crème brûlée   ·CrêpesWith this interactive cookbook and cultural guide, your child's imagination and creativity will be sparked, as will your deeper connection with them.Also available in this series: Let’s Cook Spanish and Let’s Cook Italian.Selon Jacques Pepin, « la place d’un enfant dans la cuisine doit se faire dès sa naissance ». Écrit par sa fille Claudine Pepin et précédemment publié sous le titre Les enfants cuisinent à la française, Cuisinons français est un livre de recettes familiales amusant, interactif et bilingue et une introduction à l’art et au bonheur de la cuisine française  – il comprend 30 recettes classiques, des anecdotes sur la culture française et des suggestions de menus pour vos prochaines soirées en famille. Avec un accent mis sur les ingrédients frais et des préparations pratiques, Cuisinons français offre une immersion complète dans la culture culinaire française. Chaque page de gauche rédigée en anglais est traduite en français sur celle de droite, les termes culinaires sont mentionnés dans les deux langues tout au long du livre, ce qui crée le format parfait pour un apprentissage bilingue. Sont mises à l’honneur des recettes françaises authentiques faciles à suivre pour les jeunes chefs, contenant des entrées, des plats, des accompagnements et des desserts. De savoureuses illustrations réalisées par le père de Claudine, le légendaire chef Jacques Pepin, et Shorey, sa fille, ajoutent du charme au fil des pages. Préparez en famille :   ·Une Vichyssoise   ·Un bœuf bourguignon   ·Une salade niçoise   ·Des épinards à la béchamel   ·De la crème brûlée   ·Des crêpesCe livre de recettes et guide culturel ludique éveillera l’imagination et la créativité de vos enfants et vous rapprochera encore plus d’eux.  Également disponible dans cette série : Cuisinons espagnol et Cuisinons italien.

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  AMISH CANNING AND PRESERVING...

  Josephine Fisher

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  If you were to ask people to tell you what it meant to be Amish, they would say, “It means living a simple, traditional life where the community is very tight knit, stay away from outsiders, and don’t use any technology invented after the dawn of the 20th century.” For the most part, this would be accurate. However, if that tenth person you asked happened to be Nana Ruth, my crooked backed, gnarled-faced, sharp-as-a-thumbtack grandmother, she would have a whole lot more to say about the matter. This is because, until the age of seventeen, Nana Ruth grew up in an Amish community known as the “Pennsylvania Dutch” out in Lancaster County, Pennsylvania.  
  When an Amish youth hit their late teens to early twenties, they’re allowed to go on a sort of “spring break” from being Amish, a ritual known as “Rumspringa.” Popular culture will often depict Rumspringa as a period of total anarchy for the participants, where they will wear scandalous clothing like t-shirts and jeans, dance to pop music they hear on the radio, and even watch daytime talk shows on the television. Plenty of partying and alcohol imbibing is included for good measure, just like many teens across the nation who are suddenly without parental guidance will indulge in. For Nana Ruth, though, Rumspringa was a far more mundane affair. 

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  The Pressure Cooker Gourmet -...

  Victoria Wise

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  “This book and the pressure cooker will become ‘must-haves’ in the kitchen of any smart cook who wants gourmet meals in half the time.” —Diane Phillips, author of The Ultimate Rotisserie Cookbook and The Soup Mix Gourmet 
   
  The Pressure Cooker Gourmet is by far the most creative collection of recipes available for this remarkable appliance. It gives you vast new possibilities for weekday cooking and expanded creative options for weekends, helping you prepare wonderful stews, roasts, and other traditionally labor-intensive dishes in a matter of minutes. Make these fantastic recipes and more in a fraction of the usual time! ·Quick Chicken with Garlic, Tarragon, and Red Wine (6 minutes) ·Mediterranean Lamb and Green Bean Stew (23 minutes) ·Brown Rice Risotto with Leeks, Fennel, and Fontina Cheese (33 minutes) ·Indian-Style Shrimp Curry with Potatoes and Tomatoes (10 minutes) ·Pork and Clams Portuguese Style (15 minutes) ·Not-So-Classic Red Beans and Rice with Thyme and Andouille Sausage (36 minutes) ·Acorn Squash with Celery Sage Stuffing and Tangerine Juice (15 minutes) ·Chocolate Almond Pudding Cake with Raspberry Sauce (17 minutes) 
   
  “Thanks to Victoria Wise I have learned every secret I always wanted to know when cooking with a pressure cooker.” —Teresa Barrenechea, author of The Basque Table 
   
  “Anyone committed to serving nontraditional foods fast and easy will find new ideas aplenty here.” —Booklist 
   
  “Provides dozens of recipes for today’s “100% Safe” pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes.” —Library Journal

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  Go With The Proven - The World’s...

  Susan Zeppieri

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  Beans, also known as pulses and legumes, have been present in human diets for thousands of years. Their benefits and nutritional value are massively significant and well-documented, so why have they been vanishing from our plates in recent years? In this guide, we will explore the incredible history of these nutrient-packed little morsels and everything we’ve learned about them throughout history, from their role in ancient medicine to the origins of chocolate and vanilla. This guide is intended to show just how much you could benefit from working more beans into your diet, and give you some tips on doing just that! 

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  Flavors under the Big Sky -...

  Stella Fong

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  Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country’s culinary trailblazers.   With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers’ markets, Montana's resources shine in a diverse array of savory and sweet applications.   Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country’s finest fare.

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