Other books that might interest you

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  Cooking for Friends

  Gordon Ramsay

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  A New York Times Top Holiday Cookbook from the multi-Michelin starred British celebrity chef, restauranteur and television host. 
   
  In Cooking for Friends, award-winning chef, world-renowned restaurateur, bestselling author, and Hell’s Kitchen star Gordon Ramsey offers us more than 100 exceptional recipes from his own family table. The holder of ten Michelin stars and once ranked as one of the world’s most powerful celebrities by Forbes magazine, the sometimes intimidating Ramsey displays his softer side, sharing the scrumptious dishes he serves to his own family and loved ones. This intimate, full-color cookbook is not a collection of royal feasts for the lofty and privileged. Gordon Ramsey is Cooking for Friends—with all the warmth, care, and love that entails.

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  The Definitive Buckwheat...

  Manny Sullivan

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  What ingredients do the health conscious, personal trainers, fitness gurus and master chefs use? 
  Buckwheat 
  This High Protein, High Fiber and Gluten-free alternative is a delicious substitute that helps those trying to get those necessary daily nutritional values in an easy to obtain ingredient that goes great with plenty of dishes! With this carbohydrate alternative, you can create easy-to-make and less expensive dishes such as:Breakfast PorridgeChocolate Chip CookiesCoffee CakeRisottoPoached Egg GalettePizzaAnd Even Waffles! 
  Save money, save time and save your waistline by switching to Buckwheat today!

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  Artisanal Preserves -...

  Madelaine Bullwinkel

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  “Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies.” —Gale Gand, James Beard Award–winning pastry chef   A how-to guide that is perfect for eager cooks and seasoned preservers alike, providing one-hundred foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all.   Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.   Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.   “A remarkable culinary windfall.” —Charlie Trotter, James Beard Award–winning chef

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  Eggs All Day

  Small Ryland Peters &

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  You'll be spoilt for choice with this eclectic collection of 100 recipes that make the most of the versatility of eggs.
  There's no doubt about it; we love our eggs! They form a major part of our daily diets, whether eaten as a high-protein breakfast or brunch, whipped up into a nourishing lunch and dinner, or even transformed into delicious desserts and bakes. This book begins with a guide to basic egg cookery; you'll learn to boil, poach, fry, scramble, coddle and bake your eggs, as well as a few classic skills for separating and whisking yolks and whites. Once you've mastered these basics, delicious recipes to try include everyday plates like a Steak & Egg Brunch Skillet or Spanish Omelette, to the more adventurous Korean Bibimbap or Turkish Menemen. Sweet treats include everything from Baked Alaska to Sponge Cake and finally things really get interesting with protein smoothies and even foamy egg-white cocktails!

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  Milwaukee Food - A History of...

  Lori Fredrich

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  A local food writer exploreshow a humble Midwest town developed a food scene unlike any other American city and became a culinary destination of its own.   Milwaukee’s culinary scene boasts more than the iconic beer and bratwurst. It possesses a unique food culture as adventurous as any dining destination in the country. Sample the spreads at landmark hotels like the Pfister that established the city’s hospitable reputation, as well as eateries like Mader’s that cemented it. Meet the producers, chefs and entrepreneurs who helped expand Milwaukee’s palate and pushed the scene to the forefront of the farm-to-fork movement. Milwaukee native and food writer Lori Fredrich serves up the story of a bustling blue-collar town that became a mecca for food lovers and a rising star in the sphere of urban farming.

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  What's New Cupcake? -...

  Karen Tack, Alan Richardson

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  Learn how to make crazy-fun cupcakes with these easy recipes for any holiday or special occasion! No one knows more about making whimsical, delicious, and eye-catching single-serving treats than Karen Tack and Alan Richardson. And the dynamic duo of cupcake creativity is back with a brand-new batch of easy, entertaining, and unique decorating ideas that will delight the whole family.  What’s New, Cupcake? keeps the baking bonanza going with all-new designs, ranging from kid-pleasing robots and race cars to elegant long-stemmed roses to hilarious Chinese takeout container cupcakes that will fool your friends. Drawing inspiration from holidays, hobbies, and adorable animals, and made with only a few ingredients for easy-yet-impressive assembly, this cookbook will provide tons of fun, inspiration, and, of course, tasty desserts for cupcake fans of all ages. It’s a sweet treat almost too good to eat—but definitely too delicious to miss.

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