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Discover the joy of creating your own pasta with the essential homemade pasta cookbook! This step-by-step pasta book shows you how easy it is to make delicious pasta (and even sauce!)―all completely from scratch. Teaching everything from mixing dough to drying pasta, this pasta making book for beginners and experts alike. Want to make farfalle with Bolognese? Ravioli with sun-dried tomato sauce? Gnocchi with pumpkin and sausage sauce? Open this pasta cookbook for dozens of simple pasta and sauce recipes that you can mix and match to make your perfect pasta night. A complete beginner's guide―Go from noodle novice to pasta pro with this simple pasta cookbook's 3 foolproof dough recipes, essential preparation techniques, and a tool selection guide. 65 tasty pastas―Farfalle, tagliatelle, ravioli, gnocchi…this pasta cookbook teaches you to make, shape, stuff, and cook all kinds of pasta. Easy sauces―Savor 30 homemade sauce recipes―topped off with ideal pasta serving suggestions. Never settle for premade pasta again!
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Go to cooking school in your own kitchen! In this cookbook for beginners and experienced cooks, America’s Test Kitchen teaches you cooking basics, from poaching the perfect egg to making Italian pasta from scratch. Learn how to cook with: • 80+ focused courses, from Pizza and Fried Rice to Fish on the Grill • Insights on cooking techniques, key takeaways, and the food science of each course • Demonstrations of a wide range of skills, progressing from basic to more advanced • Easy-to-digest sections, so you can stop reading and start cooking! • Infographic pages that dive deeper into each recipe and their ingredients Why should you salt food at multiple stages during the cooking process? How is olive oil really produced, and why do mushrooms benefit from water when sauteing? Come learn all this and more with The New Cooking School—your ultimate guide to cooking basics and kitchen hacks for cooking at home.
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NEW YORK TIMES BESTSELLER • 120+ recipes for delicious, soul-warming comfort food . . . and getting it ready in a hurry—from the author of Half Baked Harvest Every Day. Colorful. Convenient. Comforting. Mega-bestselling author Tieghan Gerard is busier than ever—always creating recipes, taking photographs, and collaborating with friends. In her fourth cookbook, she returns with a collection of more than 120 recipes that reflect the way she cooks now: simple ingredients, easy to get on the table, short on time yet big on flavor. Having cooked for her large family from a young age, Tieghan loves the feeling of sharing great food—and now she wants to share that feeling with you. This collection leans into the comfort food she’s known for, but with an eye toward getting it ready in a hurry. With many recipes doable in one pot or pan, most in under forty-five minutes, and a more-is-more focus on flavor (but not ingredients), you’ll be feasting fast. Start your day with Maple Bacon Pancakes with Bourbon Maple Syrup, snack on Cheesy Roasted Shallot Bread, and make Garlic Butter Steak Bites with Bang Bang Sauce your family’s new favorite. Enjoy delicious twists like Sheet Pan Mac & Cheese with All the Crispy Edges, and, of course, finish it all off with something sweet, like a Dark Chocolate Pistachio Cake with Cream Cheese Icing. Relying on basic ingredients and Tieghan’s signature knack for making sauces and dressings that you’ll want to double to keep on hand at all times, these recipes will make your meals feel like a warm hug. If you’ve ever needed a belly full of comfort and a plate bursting with fresh, unexpected flavors—and wanted it all right now—Half Baked Harvest Quick & Cozy is for you.
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Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.
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Bernadette, Eva, and Amy go on a spur-of-the-moment holiday to Provence for all the sensual joys of the French Riviera—beaches, fine dining, medieval villages—and a cooking class taught by a retired Michelin chef in a country inn. What awaits them when they arrive at Bernadette’s idyllic cottage overlooking the Mediterranean is more complex. Eva announces that she is immediately going to Italy and that Bernadette and Amy must not tell anyone. Friendships and romantic relationships are tested as everyone juggles Eva’s secrets and unexpected complications from Bernadette’s past. Enjoy the food, wine and art under blue skies and starry nights.
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Love and Lemons is back with make-now and make-ahead vegetarian recipes—including 100+ tested vegan options—for every kind of cook. Over the years, Jeanine Donofrio’s wildly popular Love and Lemons recipes and her bestselling books have become the go-to gold standard for incredibly simple, deeply flavorful, and nourishing vegetarian meals. From the feedback she’s gotten from her enormously engaged online community, she’s sussed out that her fans all love her fast, veggie-first approach to recipes that fit into their busy lives and make them feel good. But they also fall into two camps of homecooks: those who keep a folder of go-to recipes they can easily make right now, and those who like to plan ahead. Love and Lemons: Simple Feel-Good Food caters to both (and those of us who toggle back and forth). Each chapter—Breakfasts, Salads, Soups and Stews, Dinners, and Desserts—is divided into two parts: one for recipes you can make with minimal prep and ingredients and the second for food you can prepare ahead of time, like the perfect lasagna (with ideas for changing up the layers) and packable salads. Every recipe is supplemented by Jeanine’s trusted tips and flow charts that offer easy visuals on how to mix and match ingredients for fresh, must-eaes, whether you’re reusing ingredients or not. With recipes for Eat-the-Rainbow Blender Soups, a Mix-and-Match Tahini Cookies section, charts for satisfying grain bowls, and 3-in-1 recipes (three dinner dishes to make with one whole vegetable), Love and Lemons: Simple Feel-Good Food is a treasure trove of inspiring and easy ways to get delicious food on the table.
