购物车
个人中心
Oh Gussie!
￥166.09
Oh Gussie, am I thrilled to share my first cookbook! I love cooking for folks about as much as I love to sing. Nothing warms my heart as much as being with family and friends around a table sharing a meal. In my book, getting the whole gang in the kitchen together to cook is about as much fun as you can have. I grew up in the Appalachian foothills of north Georgia, where summers were filled with fresh peaches and sweet corn, fall was apple-harvest time, winter brought collard greens, and early peas signaled spring had arrived. My loving grandmothers and mother made thoughtful use of the bounty and taught me a lot about love and life as they passed down family recipes. I'm so happy to share family recipes for Maw Maw's Biscuits, Gram's Sheet Cake, and New Bride's Vegetable Beef Soup with y'all.I make my home in Nashville now, and spending time in the kitchen with my daughter is one of my greatest joys. We'll whip up Blueberry Cornbread Cupcakes, Crazy Daisy's Squares packed with butterscotch and pecans, or a big pitcher of orange Dreamsicle Punch, getting tickled the whole time. When cooking for the family, Chicken and Herb White Pizza, Three-Alarm Enchiladas, and Pork Tenderloin with Slow-Cooked Applesauce makes everybody happy and full.Celebrating with my bandmates from Little Big Town is always a good ol' time! Whether I'm cooking up Pineapple Casserole to take on the tour bus, baking a Chocolate Cherry Cola Cake for a birthday, or fueling late-night recording sessions with honey-and-vanilla-drizzled Fruit and Cheese Kebabs, we spend a good deal of time tapping our toes and licking our lips.We Southerners love our sweets and treats, and speedy Lazy Woman's Strawberry Pie, Fresh Glazed Apple Cake, and fluffy meringue-topped Grandmother's Coconut Pudding are sure to fit the bill!In these pages I've gathered heirloom family recipes, updates on Southern classics, and some quick dinners for modern families on the go. Let's sit a spell and enjoy a good visit in the kitchen!
Snacks
￥112.23
When it comes to cooking with Marcy, fun is the first ingredient!Call them snacks, appetizers, or tapas—little bites are the best way to go, and easy-to-carry treats and small-plate servings are all the rage. Marcy Smothers entices you with tidbits of information you won't see anywhere else and with delectable recipes that will make you a better cook, a savvier shopper, and a well-informed foodie.In Snacks, you are given: recipes Marcy has created for dishes and snacks that will delight your family and friends the culinary secrets she's learned from years of researching and talking about food her little-known tips on wine, kitchen gadgets, and cooking methodsSnacks takes you through the grocery store aisle by aisle. Unexpected recipes pop up, guiding you about what's best to put in your cart. From why you should take a bath with your strawberries to what the colored plastic tabs on your bread tell you, Marcy's insider insights will take your culinary passion from a simmer to a boil.
100 Days of Real Food
￥166.09
Simple, family-friendly recipes and practical advice to help you ditch processed food and eat better every day!Thanks to Michael Pollan's In Defense of Food, Lisa Leake was given the wake-up call of her life when she realized that many of the foods she was feeding her family were actually "foodlike substances." So she, her husband, and their two young girls completely overhauled their diets by pledging to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog. What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.
Cooking with Amar'e
￥157.15
An All-Star on the court and in the kitchenNew York Knicks power forward Amar'e Stoudemire receives loud cheers from excited fans when he's on the court, and he wanted to receive those same cheers when he's in the kitchen at home cooking for his family. After one particularly unsuccessful day of grilling for his kids, the frustrated hoops star called his personal chef, Maxcel Hardy III, who tried his best to explain some of the finer points of cooking on a charcoal grill.The dinner was not a hit with his family, but it was important milestone for Amar'e. Though his cooking experience up until then had been more limited to the basics, the popular pro ball player resolved to learn to cook crowd-pleasing, healthy meals for his family. And he wanted Chef Max to teach him.Cooking with Amar'e expands upon the in-home cooking lessons that began to take shape as Chef Max guided Amar'e through basic kitchen skills and techniques, ultimately imbuing him with enough know-how to host a dinner party for family and friends—and brag that he'd cooked the meal himself.An engaging chronicle of their seasons, Cooking with Amar'e features stories and more than 100 recipes, tips, and instructions on cooking techniques and preparation for home cooks at all levels. With delicious and easy-to-replicate meals, it allows beginners and practiced cooks to hone their kitchen skills and master dishes at their own pace. Amar'e proves that dads everywhere can be superstars in the kitchen.
Emeril's Delmonico
￥170.17
For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations. Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.
Prime Time Emeril
￥168.43
With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O'Donnell and Jay Leno, it seems that people can't get enough of Emeril Lagasse. Happily, here's Prime Time Emeril: More TV Dinners from America's Favorite Chef. It's another big helping of the food, the fun, and the man America has fallen in love with.Now Emeril's fans can cook more of the dishes they've seen him prepare on prime time television -- more than 150 of them. They're easy to understand and simple to follow, and the results are foolproof and pure Emeril.Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril's unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid -- recipes such as Hilda's Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style.Re-create Emeril's amazing appetizers, including Spicy Duck Empanadas with Cilantro Cream or Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom GumboKick it up more than a few notches with Mardi Gras Jambalaya, Tuna of Love, or Bamburgers. And Emeril has never been shy about dessert. Whip up one of his creations, such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou's Chocolate Praline Pie.So pick up this book and pick up a pan. You're ready for some prime time cooking with Prime Time Emeril.
Chef Paul Prudhomme's Pure Magic
￥94.10
Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find:Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and MushroomsAlso included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées.This collection of nearly 100 savory recipes brings out a symphony of flavors and smiles in the everyday dishes loved by all--meatloaf, mashed potatoes, salads, bronzed chicken--as well as Louisiana favorites such as gumbos, jamabalayas, and etouffees. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Slow Cooker Cooking
￥140.36
When someone says "slow cooker," do you think of pot roast or chiliNow you can think Slow Cooked Salmon, Caramelized Onion Soup, falling-off-the-bone Lamb You Can Eat with a Spoon, and Flourless Pear Anise Soufflé. If these dishes whet your appetite, it's time to take that slow cooker out of the closet, plug it in, and get ready for Slow Cooker Cooking.Lora Brody knows her appliances. She inspired a whole new generation of bread bakers with her best-selling bread machine books. Here she pushes the slow cooker to places no one ever expected it to go, inventing fruit bases for soufflés and ice creams, reducing milk and sugar to make Dulce de Leche, and infusing oils with herbs. In addition to creating innovative takes on one-pot meals such as classic New England Boiled Dinner, Venison Stew with Mushrooms, and Osso Buco with Gremolata, here you will find recipes for ingredients that are the basis for other dishes, such as Duxelles, Braised Chestnuts, and vegetable and chicken stocks. Vegetarians will enjoy recipes such as Rago?t of Leeks, Fennel, and Celery and Virtuous Lentil Soup, and dessert lovers will rejoice when they see recipes for Hazelnut Chocolate Fondue and Coconut Rice Pudding.Creative cooking in the slow cooker doesn't mean giving up any of the convenience associated with this popular appliance. You still add the ingredients to the pot and go about your day (or evening), letting the slow cooker do all the work.Thanks to the pot's sealed insert and consistently even heat, food cooks under ideal conditions to make it tender and bring out maximum flavor. Come home to a kitchen perfumed with an aroma that promises good things to eat and find a perfectly cooked dish to enjoy.
Chez Panisse Vegetables
￥204.87
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oilOr serve Corn Cakes with fresh berries for breakfast instead of cereal?Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
Kitchen Survival Guide
￥130.22
When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.
Saved By Soup
￥138.41
There is no better way to tap into today's soup craze than with this glorious cookbook, filled with more than 100 deliciously low-fat soup recipes. Author Judith Barrett lost pounds and inches using these mouthwatering recipes, each of which contains less than three grams of fat per serving. And cutting the fat posed no bar to creating soups with incredible flavor -- Black Mushroom and Spinach Wonton Soup and Creamy Fennel Soup with Shrimp both contain only one gram of fat. Barrett offers soups to be savored for every season. In the fall, Creamy Carrot Soup or Roasted Beet Borscht will delight you. Winter Squash Soup with Thyme or Real Gumbo with Okra and Chicken is sure to take the edge off the cold during the snowy months. Come springtime, there is Vidalia Onion Soup or Arugula Vichyssoise, and to beat the summertime heat, make a batch of Cool Cucumber and Yogurt Soup or Creamy Tomato Bisque with Shallots and Tarragon. You have a veritable calendar full of soup's pleasures at your fingertips. Soups "from the sea," like Mediterranean Fish Stew and New York Red Clam Chowder, will leave a briny tingle on your palate. If it's legumes you crave, try one of the unbeatable bean soups: Lentil and Portobello Mushroom Soup, Miami Black Bean Soup, Lemony Chickpea and Escarole Soup. Or experiment with the variety of international soup recipes that are offered, from Japanese Dashi with Soba and Scallions to Chinese Cabbage Soup with Cellophane Noodles to Italian Minestra of Swiss Chard and Rice.
Mastering My Mistakes in the Kitchen
￥195.87
For years, Dana Cowin kept a dark secret: From meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted to make. Now, in this cookbook confessional, the vaunted first lady of food and exceptional entertainer finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including Mario Batali, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high "yum" factor, a few key ingredients, and a simple trick that makes it special. With every dish, she acquires a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full-color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.
The Wheat-Free Cook
￥106.61
The Wheat-Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten-free grains, and offers tip on how and where to shop for gluten-free ingredients. On top of that, Jacqueline offers recipes for quick, modern gluten-free meals that are sure to appeal to the health-conscious cook, whether gluten-sensitive or not—after all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with all-purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat-Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat.
The Big Sur Bakery Cookbook
￥252.65
Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.Tucked behind a gas station off California's legendary Highway 1, the Big Sur Bakery is easy to miss. But don't be fooled by its unassuming location—stumbling across the Bakery, as countless visitors have done on their way up and down the Pacific Coast, will make you feel as if you've discovered a secret: a gem of a restaurant where the food, people, and atmosphere meld together in a perfect embodiment of the spirit of Big Sur.The three restaurant owners, chef Philip Wojtowicz, baker Michelle Wojtowicz, and host Michael Gilson, escaped the Los Angeles food scene to create their version of the ideal restaurant, nestled in the heart of some of the most beautiful country in the world. This is simple, wood-fired American cooking at its best, executed in a way that lets the ingredients—seasonal and often locally produced—shine. Weekend brunches feature thick, nine-grain pancakes and savory breakfast pizza topped with crisp bacon, fresh herbs, and pasture-raised eggs. At night, Phil offers classics like Grilled Prime Rib Steak with Red Wine Sauce along with twists on traditional favorites like Venison Osso Buco or Rockfish Scampi. And every meal should end with one of Michelle's great desserts, whether it's a homemade Peppermint Ice Cream Sundae or Hazelnut Flan with Roasted Cherries.But this is more than a cookbook; it's a yearlong glimpse into what it's really like to live in Big Sur, introducing the people and places that make the restaurant's renowned food possible, including Wayne Hyland, hunter and forager, Jamie Collins, organic row cropper, and Gary Pisoni, the eccentric vintner who supplies some of the restaurant's most beloved wine. With its outstanding photography, lively profiles, and dozens of must-make recipes, this book helps bring the experience of Big Sur home.
Living Raw Food
￥221.54
Picking up where the bestselling Raw Food/Real World left off, Sarma Melngailis invites us inside her glamorous restaurant, Pure Food and Wine, with dozens more recipes for fresh and vibrant juices, shakes, soups, simple dishes, main courses, desserts, and cocktails. Whip up an antioxidant-rich Goji Tropic Shake or a sweet, cleansing Cilantro-Pineapple Shake for delicious nutrition on the goCool down with a Cucumber-Mint Gazpacho Soup and an Heirloom Tomato, Fennel, and Avocado Pressed Salad with Caper Dressing, Pistachio, and MintFind out what makes the Chanterelle and Kalamata Olive Ravioli the restaurant's most beloved entrée Celebrate with a raw Thanksgiving dinner, complete with "dark meat" portobello, "white meat" large oyster mushrooms, stuffing, mashed celeriac, cranberries, and brussels sproutsSatisfy your sweet tooth with a Classic Sundae and Caramel Bars No juicerNo dehydratorNo problem! Sarma shows that raw food preparation doesn't have to be daunting, and she helps you work your way from the fastest, simplest, freshest recipes to immensely satisfying main dishes that you'll have a hard time believing are raw. A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful super?foods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs—and struggles—living on raw foods.Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie.
Better on Toast
￥153.95
Hot or cold, savory or sweet—there's nothing better than fresh, flavorful ingredients on a slice of perfectly toasted bread!Toasts are the ideal meal, whether you need a handheld lunch, a creative buffet for hungry guests, or a craveable midnight snack. Better on Toast features more than seventy elegantly simple recipes for toasts to appeal to every taste—from Hot Miso Crab to Shaved Asparagus with Serrano-Basil Butter to Lavender Ricotta. Jill Donenfeld layers flavors and uses quality, wholesome ingredients to make each recipe stand out, while her magical toasting techniques bring out the best in every bread, from thick-cut brioche to hearty grain to her signature gluten-free Quinoa Millet Bread. Let's have a toast!
Organic and Chic
￥157.15
"When I bring one of my sweets into the room—whether at a wedding or an intimate dinner party—the expressions on people's faces turn that celebration into a memory I'll never forget. That's what baking should be."Many people are coming to recognize the merits of eating organic ingredients, but the idea of "organic baked goods" may bring to mind food that is more boring than beautiful and delicious. But in Organic and Chic, custom cake baker Sarah Magid uses her background in jewelry and shoe design to create vibrantly colored, highly original, delicious organic cakes and other desserts that are perfect for all kinds of celebrations. Filled with gorgeous photographs, Organic and Chic features recipes for delectable baked goods you'll be excited to re-create and serve to family and friends, from modern floral cakes and cupcakes to rustic farmer's-market sweets made with seasonal fruits: Red Velvet Love Cake frosted with Vanilla Whipped Buttercream and garnished with edible flowers Vanilla-Bean Butter Cake filled with Sweet Chocolate Ganache and decorated with hand-sculpted butterflies Minty Strawberry Shortcakes, celebrating the bounty of the summer Goldies, a tasty tribute to America's favorite cream-filled sponge cake Whether you're preparing some simple Double Ginger Cookies for a block party or bake sale, or experimenting with a rich and luscious dark chocolate birthday cake, you can be confident that you're serving desserts that are gorgeous and flavorful without resorting to fake, chemical-laden ingredients. Magid offers detailed step-by-step decorating instructions and enough inspiration to help even the most novice baker create bold cake-decorating effects, including eye-popping flowers, hand-sculpted leaves, and metallic-painted brushstrokes. A must for every health-minded baker, this unique cookbook balances exquisite flavors, organic ingredients, and stunning visuals to help you create your own masterpieces.
Simple Italian Sandwiches
￥121.57
With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in Simple Italian Sandwiches.Eating in Italy is all about simple pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional toasted panini, crustless tramezzini, and crunchy bruschetta. In Simple Italian Sandwiches, Jennifer and Jason Denton offer up a collection of recipes for these classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough for the novice cook yet tasty enough for anyone with a sophisticated palate. From Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in minutes and require minimal cooking.With simplicity the governing rule for today's busy schedules, Simple Italian Sandwiches is the ideal cookbook for anyone who wants to prepare vibrant, flavorful food for family and friends, and then sit down and enjoy it with them.
Simple Italian Snacks
￥134.46
Americans are embracing the small plate craze. They are serving bite-size mini meals—tapas, bar snacks, antipasti, skewered vegetables—whenever they entertain. Simple Italian Snacks shows how to plan a menu for any gathering in the informal yet chic way that Italians have mastered. Here are recipes appropriate for an afternoon by the pool, a fireside get-together with friends, an intimate dinner for two, or a party for a crowd. The dishes, which can be served as hors d'oeuvres or presented as a meal, are easy to prepare, and many can be made ahead of time.The authors of the wildly successful Simple Italian Sandwiches include all-new bruschetta, tramezzini, and panini as well as classic Italian snacks such as Baked Eggs in Tomato Sauce and Rice Balls. They show us how to make any party an event and even include sparkly cocktails. The recipes in Simple Italian Snacks are quick yet incredibly sophisticated and, as always, delicious.
Lulu Powers Food to Flowers
￥196.54
From one of Los Angeles's premier caterers and event planners, here is a beautifully photographed cookbook filled with more than 100 delectable recipes and brilliant party-planning tipsLulu Powers, vivacious chef to the stars, has catered parties for a cache of A-list celebrities. What her clients love most is her irrepressible spirit and ability to create elegant yet unpretentious gatherings that feature fabulous food and festive cocktails. In Lulu Powers: Food to Flowers, she dishes out her secrets to enjoyable and stress-free entertaining. From a holiday brunch to a retro party, from a classic Fourth of July celebration to a casual winter picnic, here are dozens of inspiring ways to gather with friends and loved ones.For these creative events, Lulu provides the perfect menu and lays out everything you'll need to host an unforgettable gathering—from sublime cocktails to making a memorable atmosphere with flowers, music, and budget-friendly décor. Of course, the centerpiece of any Lulu Powers party is her delicious, expertly presented food, and the book reveals her best, most crowd-pleasing recipes, including:Mini Wild Mushroom Risotto CakesBurger Bites with Lulu's Special SauceHerb-Marinated Lamb ChopsMini Double-Stuffed New Potatoes Caramel-Fudge BrowniesButterscotch Pudding with Rum SauceThe recipes can be mixed and matched, and almost every dish can be prepared ahead of time, making party planning even easier.Lulu believes that everyone's capable of throwing a great party, and breaks down her inimitable style into simple elements, with hundreds of shortcuts and money-saving tips to ease the mind of even the novice host. She guides you through the party planning process, with loads of information about entertaining and hosting in a fun, relaxed manner. Armed with Lulu's recipes, tips, and party-giving secrets, you'll soon be throwing the best bashes on the block.
Chef Paul Prudhomme's Fork in the Road
￥130.51
Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious.For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes.To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys.Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month.From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook.Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
