No one does sweet like Hello Kitty! Filled with simple recipes, beautiful yet playful photography, and Hello Kitty’s signature charm, The Hello Kitty Baking Book is a cookbook that’s yummy through and through. From Hello Kitty Cake Pops to Chococat Cake and Pretty Bow Pumpkin Pie, there’s something for everyone to make and enjoy. Featuring over two dozen easy-to-follow recipes, The Hello Kitty Baking Book is the perfect cookbook for anyone who loves Hello Kitty, desserts, or both!
A blank recipe book to keep the bits of paper you seem to collect as well as family recipes that need a more permeant home. This blank recipe book is divided into sections that you can label as any section you need! (Main Dishes, Snacks etc). Featuring an index for recipe names with page numbers so you can easily find what you need, each section also has a different color built in tab to get to your recipe fast. With 200 pages the blank recipe book will easily hold 180 recipes. File away those awesome recipes you find online, in magazines or write them into this blank recipe book to preserve a loved cookbook from being tattered by being over used. Cherish passed down family recipes! This book also makes a great gift to anyone who cooks or bakes. The blank recipe book lovingly titled "Fill My Recipe Book" is the creation of blank recipe book enthusiast Nicolette Roux who loves to organize all sorts of recipes. - See her other blank recipe book: My Essential Oil Recipes - a blank recipe book. Available on Amazon. - Available this Christmas: A blank Christmas Planner to have the best Christmas ever!! Plan your meals and activities as well as keep track of gifts and greeting card sending.
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
With an emphasis on simple preparation and fresh foods, the author offers seasonal recipes for Forth of July picnics, Valentine's Day treats, and warming winter meals.
What could be better than standing on top of a mountain, snow sparkling, the slopes calling? Not much, except perhaps skiing down to a warm, home-cooked meal that comes together effortlessly.The Ski House Cookbook makes it all possible with 125 recipes that will keep you on the slopes or winding down with friends afterward, not stuck at the stove. Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, sautés, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen. And, to get you in the right frame of mind, each recipe is coded with a difficulty rating that corresponds to the familiar green dots, blue squares, and black diamonds of the slopes.Start the day with ’Twas the Night Before French Toast (assembled in advance and baked in the morning) to keep you going until lunchtime, when a Colorado Cubano (made in a flash from readily available deli meats) will refuel you for the afternoon. An entire chapter of après-ski snacks, including Green Mountain Fondue and Spicy Roasted Chickpeas, helps tide you over until dinner, which includes tempting options such as Roasted Pork Loin with Cherry Balsamic Pan Sauce, Mogul Beef Chili, and Roasted Brussels Sprouts with Bacon. Hearty soups and pastas and indulgent desserts round out this collection of recipes that will warm you up from the inside out.In addition to the irresistible recipes, The Ski House Cookbook offers practical information on cooking at high altitudes, a section on getting the most out of your slow cooker, and 50 beautiful full-color photographs of the great dishes and snowy landscapes that skiers love. So whether you’re hitting the slopes or just dreaming of days in the lodge, a double diamond pro or struggling down the bunny hill for the first time, here is your go-to guide to making easy, satisfying, and comforting winter meals.
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
WINNER OF THE JAMES BEARD AWARD AND IACP AWARD FOR BEST GENERAL COOKBOOK -- One of Epicurious' Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook for beginner cooks and foodies alike. At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. Here are some of the fresh, inventive meals that come together in minutes: Miso-Ginger Chicken Salad Rigatoni Carbonara with Ricotta Vietnamese Meatball Lettuce Wraps Peanut-Sesame Noodles White Balsamic Chicken with Tarragon Seared Strip Steak with Almond-Rosemary Salsa Verde Chocolate-Tahini Pudding Tuesday Nights is organized by the way you cook. Some chapters focus on time--with recipes that are Fast (under an hour, start to finish), Faster (45 minutes or less), and Fastest (25 minutes or less). Others highlight easy methods or themes, including Supper Salads, Roast and Simmer and Easy Additions. And there's always time for pizza, tacos, "walk-away" recipes, one-pot wonders, ultrafast 20-minute miracles, and dessert. Great food in quick time, every night of the week.
NEW YORK TIMES BESTSELLER • 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread—complete with turkey and stuffing, creamy green bean casserole, and pies—and menus for Christmas dinner; a New Year's Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters.
