Chuck E. Cheese and Friends Party Cookbook
Chuck E. Cheese and Friends Party Cookbook

Author: Weldon Owen

Publisher: Simon and Schuster

Published: 2024-03-19

Total Pages: 198

ISBN-13:

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Chuck E. Cheese and his friends are throwing a party – and you’re invited! In this fun, all-ages cookbook, Chuck E. can’t wait for you to see the recipes – and parties! – he and his friends have in store. Get ready to eat and dance the day away! In the Chuck E. Cheese and Friends Party Cookbook, the gang has fun and tasty parties they want to share with you. From Chuck E.’s Game Night party to Jasper T. Jowls’ Howlin’ Hootenanny and Helen Henny’s All-day Breakfast Sleepover, there’s a party for every occasion! Each party is chock full of delicious, themed recipes – from tasty Vamples for your next Halloween party and French toast dippers for your kid’s slumber party, to a Bella’s favorite quesadilla pizza from her Festive Fiesta, and more! Accompanying the recipes are fun games, jokes, links to video dance parties, and other activities to make each party even more memorable. Share some of Pasqually’s hilarious jokes, listen to DJ Munch’s remix of “Chuck E.’s Happy Dance,” or cut loose with the spring sensation that’s sweeping the nation, the “Spring Break Breakdance.” With great party ideas and delicious recipes that the whole family can pitch in to help make, the Chuck E. Cheese and Friends Party Cookbook will help make your kid’s next celebration one to remember! THE PERFECT GIFT for kids of all ages, especially aspiring young chefs. BRING CHUCK E. CHEESE TO YOU: With dozens of fun, tasty, easy-to-make recipes and QR codes to interactive videos, get all the fun of a Chuck E. Cheese without ever leaving home! FOR THE FANS: Whether your favorite character is Munch or Helen Henny, the Chuck E. Cheese and Friends Party Cookbook features each and every rockin’ character from Chuck E.’s awesome crew. DOZENS OF RECIPES: From pizzas to milkshakes, Southern food to Spanish food, from breakfast, to dessert, this cookbook will have a recipe kids will love!

Chuck E. Cheese and Friends Party Cookbook
Chuck E. Cheese and Friends Party Cookbook

Author: Chuck E. Cheese

Publisher: Simon and Schuster

Published: 2024-03-19

Total Pages: 65

ISBN-13:

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Chuck E. Cheese and his friends are throwing a party – and you’re invited! In this fun, all-ages cookbook, Chuck E. can’t wait for you to see the recipes – and parties! – he and his friends have in store. Get ready to eat and dance the day away! In the Chuck E. Cheese and Friends Party Cookbook, the gang has fun and tasty parties they want to share with you. From Chuck E.’s Game Night party to Jasper T. Jowls’ Howlin’ Hootenanny and Helen Henny’s All-day Breakfast Sleepover, there’s a party for every occasion! Each party is chock full of delicious, themed recipes – from tasty Vamples for your next Halloween party and French toast dippers for your kid’s slumber party, to a Bella’s favorite quesadilla pizza from her Festive Fiesta, and more! Accompanying the recipes are fun games, jokes, links to video dance parties, and other activities to make each party even more memorable. Share some of Pasqually’s hilarious jokes, listen to DJ Munch’s remix of “Chuck E.’s Happy Dance,” or cut loose with the spring sensation that’s sweeping the nation, the “Spring Break Breakdance.” With great party ideas and delicious recipes that the whole family can pitch in to help make, the Chuck E. Cheese and Friends Party Cookbook will help make your kid’s next celebration one to remember! THE PERFECT GIFT for kids of all ages, especially aspiring young chefs. BRING CHUCK E. CHEESE TO YOU: With dozens of fun, tasty, easy-to-make recipes and QR codes to interactive videos, get all the fun of a Chuck E. Cheese without ever leaving home! FOR THE FANS: Whether your favorite character is Mr. Munch or Helen Henny, the Chuck E. Cheese and Friends Party Cookbook features each and every rockin’ character from Chuck E.’s awesome crew. DOZENS OF RECIPES: From pizzas to milkshakes, Southern food to Spanish food, from breakfast, to dessert, this cookbook will have a recipe kids will love!

The Southern Living Party Cookbook
The Southern Living Party Cookbook

Author: Elizabeth Heiskell

Publisher: Time Home Entertainment

Published: 2018-10-23

Total Pages: 646

ISBN-13: 0848759109

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This new essential guide to entertaining is divided by occasion, offering a fresh lineup of menus and ideas from Oxford, Mississippi's go-to caterer for every celebratory scenario life serves up. In this update to the best-selling book of our mothers' and grandmothers' era, Elizabeth's tell-it-like-it-is voice provides a twist to the classic Southern advice that is a refresher for entertainers of any age or experience. Packed with delicious recipes from the original book like Smoked Salmon Canapes, Hot Cheese Squares, and Brandy Alexanders, the book also includes popular picks from the current pages of Southern Living as well as Elizabeth's treasured recipe box. The Southern Living Party Cookbook is an entertaining handbook loaded with lifestyle tips and hilarious Heiskell stories, along with lush photography to help you get the look from table setting to plated dish.

Shaya
Shaya

Author: Alon Shaya

Publisher: Knopf

Published: 2018-03-13

Total Pages: 441

ISBN-13: 0451494164

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An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Dinner: A Love Story
Dinner: A Love Story

Author: Jenny Rosenstrach

Publisher: Harper Collins

Published: 2012-06-19

Total Pages: 329

ISBN-13: 0062080911

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Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2015-09-21

Total Pages: 1645

ISBN-13: 0393249867

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The Wok: Recipes and Techniques
The Wok: Recipes and Techniques

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2022-03-08

Total Pages: 672

ISBN-13: 0393541223

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#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

FOODHEIM
FOODHEIM

Author: Eric Wareheim

Publisher: Ten Speed Press

Published: 2021-09-21

Total Pages: 305

ISBN-13: 198485853X

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NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET

Cooking the Cowboy Way
Cooking the Cowboy Way

Author: June Naylor

Publisher: Andrews McMeel Publishing

Published: 2009-10-20

Total Pages: 244

ISBN-13: 0740790749

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Almost 100 recipes celebrating the cowboy lifestyle, plus cooking secrets, photos & stories from real cowboy cooks, ranchers & locals across North America. Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. In Cooking the Cowboy Way, he takes you on a journey around the country to amazing places full of food, history, and people who have an appreciation for the land. These places where life and living (and that always includes cooking and eating) come alive in the spirit of the cowboy. In Cooking the Cowboy Way, you’ll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you’ll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more. Cowboys live life by a simple code that is shared through their rustic lifestyles and the delicious recipes found in Cooking the Cowboy Way. Cowboy cooks, ranchers, and locals from across North America share their recipes, cooking secrets, photos, and stories about their unique and proud way of life. From the Lone Star State to the Grand Canyon State, and from Florida to Alberta, Canada, cowboys have a way with the land and the food that comes form it. Each chapter focuses on a different location, including the Wildcatter Cattle Ranch in Graham, Texas; the Bellamy Brothers Ranch in Darby, Florida; the Homeplace Ranch in Alberta, Canada; Rancho de la Osa in Tucson, Arizona; and more. Praise for Cooking the Cowboy Way “Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that’s a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation’s ranches.” —Dallas Morning News “[Grady Spears and June Naylor] went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e., dinner parties and backyard cooking). The results sound great.” —Texas Monthly

Betty Crocker Kids Cook
Betty Crocker Kids Cook

Author: Betty Crocker

Publisher: Houghton Mifflin Harcourt

Published: 2015-09-29

Total Pages: 160

ISBN-13: 0544570030

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Whether starting from scratch with the basics of measuring and kitchen safety or creating a meal for the family, Betty Crocker Kids Cook is both teacher and creative outlet. Betty Crocker has been helping kids in the kitchen since 1957 with the publication of Betty Crocker’s Boys and Girls Cookbook. Betty CrockerKids Cook provides the same blend of teaching and creativity, helping today’s kids learn to cook and have fun at the same time. The book has 66 I-want-to-make-that recipes, plus engaging illustrations and photos of each recipe that blend whimsy and practicality. The book covers Breakfast, Lunch, Snacks, Dinner and Desserts as well as kitchen essentials, including cooking safety and nutrition basics. This is the book that will teach kids to feel comfortable in the kitchen, whether assembling a healthy snack like Strawberry-Orange Smoothies or whipping up a dinner of Impossibly Easy Mini Chicken Pot Pies with Fresh Fruit Frozen Yogurt Pops for dessert.