Microwave Cooking for One by Marie T Smith
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The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond — A mouthwatering collection of the
simple-but-scrumptious recipes that rotate through Ree Drummond's kitchen on a regular basis, including Perfect Pancakes, Cowgirl
Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life.
There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye
Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream,
Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.
In addition to detailed step-by-step photographs, all the recipes in this book have one other
important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident
cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)
Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis — Giada De
Laurentiis is one of America's most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling
cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking,
sharing her favorite tips and go-to dishes& #8212; all in her vibrant signature style — to get a delicious meal on the table
in a flash. After a full day, Giada, like most parents, wants nothing more than to sit down for a home-cooked dinner with her husband,
Todd, and their daughter, Jade. Weeknights with Giada rises to the challenge, delivering soups, sandwiches, pizzas, pastas, and meat
and fish dishes that come together quickly as stand-alone main courses — most in half an hour or less: Rustic Vegetable and Polenta
Soup, a hearty soul-warming one-pot dish, cooks in under twenty minutes; Lemony White Bean, Tuna, and Arugula Salad is a great meal
that's quickly assembled from pantry and fridge essentials; Spicy Linguini with Clams and Mussels is a fifteen-minute-or-less spectacular
pasta; and you can't beat Grilled Sirloin Steaks with Pepper and Caper Salsa, which are also ready in just fifteen minutes. From inventive
breakfast-for-dinner dishes and meatless Monday vegetarian recipes& #8212; both weekly traditions in Giada's house — to picnic sandwiches
and hearty salad recipes for reinventing leftovers, Weeknights with Giada reveals every secret in her repertoire. Even the desserts are quick
to mix and bake, should a craving — or a last-minute school bake sale — strike.
Here is Giada at her most inventive — and at her most laid-back. Flavor, freshness, and fun take
center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots
of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every
The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila — In her
debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to
food. The Homemade Pantry was born of a tight budget, Alana's love for sharing recipes with her farmers' market customers, and
a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she
learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade
versions were more satisfying, easier to make than she expected, and tastier.
Here are her very approachable recipes for 101 everyday staples, organized by supermarket
aisle — from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is
a celebration of food made by hand — warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg,
fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup,
you will discover the magic and thrill that comes with the homemade pantry.
Alana captures the humor and messiness of everyday family life, too. A true friend to the home
cook, she shares her "tense moments" to help you get through your own. With stories offering patient, humble advice, tips for
storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to
source for how to make delicious staples in your home kitchen
Mastering the Art of French Cooking Volume One by Julia Child, Louisette Bertholle & Simone Beck —
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and
Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans
how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to
reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly
artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations,
is revolutionary in its approach because:
• It leads the cook infallibly from the buying and handling of raw ingredients,
through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and
variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the
backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone's
• It adapts classical techniques, wherever possible, to modern American
• It shows Americans how to buy products, from any supermarket in the U.S.A.,
that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for
a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including
Since there has never been a book as instructive and as workable as Mastering the Art of
French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely
more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to
find the place of honor in every kitchen in America.
The Sweet Life: Diabetes without Boundaries by Sam Talbot — Sam Talbot is a professional chef,
restaurateur, surfer, painter, philanthropist, and, since the age of 12, type 1 diabetic. Yet he has not let the disease stop
him from living a rich life packed with energy, adventure, and achievement — culinary and otherwise. In his first,
much-anticipated book, he recounts how diabetes has affected but not compromised his life or career, and he shares his own
tips — alongside those from other famous diabetics like Halle Berry, Larry King, and Tommy Lee — on how to handle
everything from work and hobbies to relationships and travel with discipline and enthusiasm. To round out this advice, he
offers bits of foodie wisdom and 75 innovative recipes for fresh, all-natural dishes anybody, diabetic or not, can prepare
Heartfelt, entertaining, and backed by real-life experience and solid medical expertise, The
Sweet Life will give readers hope, inspiration, and the proof they need to realize that life with diabetes isn't about diabetes:
It's about living.
Julia's Kitchen Wisdom : Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child —
What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference
guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials,
remedies, and errors." Organized by large category and technique, it's a very handy reference guide for anyone reasonably
comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so
if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green
beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide
without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of
text, so we can find the answers to life's burning questions in a flash.
The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen by Frances Mayes and Edward Mayes — In all
of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks
to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her
first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes
prepared in a simple, traditional kitchen using robust, honest ingredients.
A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy,
this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties
stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes.
Lose yourself in the transporting photography of the food, the people, and the place, as Frances'
lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to
Dolci (desserts), this cookbook is organized like a traditional Italian dinner
It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to.—Norm Peterson, Arizona
My hubby keeps looking in the cookbook, and asks "when will you cook this recipe?"—Lori Hamby, Florida