The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
The 2014 Christianity Today Book Award Winner (Christian Living) Food is the source of endless angst and anxiety. We struggle with obesity and eating disorders. Reports of agricultural horror stories give us worries about whether our food is healthy, nutritious or justly produced. It's hard to know if our food is really good for us or for society. Our relationship with food is complicated to say the least. But God intended for us to delight in our food. Rachel Stone calls us to rediscover joyful eating by receiving food as God's good gift of provision and care for us. She shows us how God intends for us to relate to him and each other through food, and how our meals can become expressions of generosity, community and love of neighbor. Eating together can bring healing to those with eating disorders, and we can make wise choices for sustainable agriculture. Ultimately, redemptive eating is a sacramental act of culture making through which we gratefully herald the feast of the kingdom of God. Filled with practical insights and some tasty recipes, this book provides a Christian journey into the delight of eating. Come to the table, partake of the Bread of Life—and eat with joy.
"This innovative cookbook from America's most trusted test kitchen is your new answer to the question, "what's for dinner?" Open to any page for everything you need to cook a complete meal that your family will love, including step-by-step photos for every recipe. Dinner Illustrated is a modern approach to weeknight meals, with a revolutionary layout that makes it easy to open to any page and jump right into making one of our simple, globally inspired dinners. Each recipe appears as a fully illustrated roadmap to producing fantastic, fresh meals (salad and sides included) in an hour or less. No advance prep required; just gather your ingredients, pick up your knife, and follow along with the step-by-step photos until dinner is on the table. Side dishes are built right into the recipes. Along the way you'll pick up a helpful technique or two and learn about new ingredients to expand your culinary imagination. You'll become a faster cook, too, since we show you exactly when to prep each ingredient during the cooking process in order to get the work done efficiently (and without burning anything). And a simple approach doesn't mean simple flavors; there are options for all tastes and diets, including recipes like Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad; Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn; Stir-Fried Eggplant with Garlic-Basil Sauce and Rice; Cod in Saffron Broth with Chorizo and Potatoes; and Orecchiette with Broccoli Rabe and White Beans. Nutritional information for every meal is included as well, so you can choose the recipes that best fit your diet and the health needs of your family on a particular night"--
More Than 50 Irresistible Recipes That Will Get You High
Author: Editors of High Times Magazine
Publisher: Chronicle Books
This first-ever cookbook from High Times magazine—the world's most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and "budding" chefs, whether they're looking for the perfect midnight munchie or just to take dinner to a higher level.
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
A special new edition of the best-selling cookbook features a special heart-healthy section that reveals how to cut bad fats and cholesterol in meals, reduce stress, maintain healthy weight, quit smoking, and control heart disease risk factors, along with more than one thousand classic and contemporary recipes, nutritional breakdowns, how-to guidelines, cooking tips, and hints for menu planning and entertaining.