The New York Times Cooking No Recipe Recipes

The New York Times Cooking No Recipe Recipes
Author: Sam Sifton
Pages: 256
ISBN: 9781984858474
Available:
Release: 2021-03-16
Editor: Ten Speed Press
Language: en

Explanation of the Book:

The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed No Recipe Recipes to make weeknight cooking more inspired and delicious. Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking, has inspired millions of home cooks with his informal, improvisational No Recipe Recipes, published in his beloved regular newsletter, "What to Cook." Sifton's argument is a simple one: Cooking without a recipe is a kitchen skill every home cook can develop, it's easier than you think, and it's a way to make nightly cooking more satisfying and fun. Now NYT Cooking is making it truly easy for all home cooks to build their intuitive cooking confidence with a stylish, compact handbook of 100 no-recipe-required meals, each photographed and described beautifully and laid out with minimal suggestions of ingredients and approximate amounts, like a "glug" and a "fistful." With dishes like Weeknight Fried Rice, Fettuccine with Minted Ricotta, and Smothered Pork Chops with Onions and Sautéed Greens, this handy volume brings the brilliance of NYT Cooking's unfussy, delicious, improvisational approach to the dinner table night after night.

See You on Sunday

See You on Sunday
Author: Sam Sifton
Pages: 384
ISBN: 9781400069927
Available:
Release: 2020-02-18
Editor: Random House
Language: en

Explanation of the Book:

From the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family "A book to make home cooks, and those they feed, very happy indeed."--Nigella Lawson "People are lonely," Sam Sifton writes. "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.

The Essential New York Times Cookbook Classic Recipes for a New Century

The Essential New York Times Cookbook  Classic Recipes for a New Century
Author: Amanda Hesser
Pages: 960
ISBN: 9780393247671
Available:
Release: 2010-10-25
Editor: W. W. Norton & Company
Language: en

Explanation of the Book:

A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

Thanksgiving

Thanksgiving
Author: Sam Sifton
Pages: 160
ISBN: 9780679605140
Available:
Release: 2012-10-23
Editor: Random House
Language: en

Explanation of the Book:

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM From one of America’s finest food writers, the founder of The New York Times Cooking section, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. From the planning of the meal to the washing of the last plate, Thanksgiving poses more—and more vexing—problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times’s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time. With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, Thanksgiving: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how. Advance praise for Thanksgiving “If you don’t have Thanksgiving, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. It’s an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but it’s also a paean to the holiday and an evocation of both its past and its promising future. Sam Sifton’s Thanksgiving world is the one I want to live in.”—Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter “The charm of Sam Sifton’s Thanksgiving is that he proposes that home cooks treat this culinary Olympics like any other dinner party—don’t panic, deconstruct your tasks into bite-size pieces, and conquer that fear of failure. Sam could talk a fledgling doctor through his first open-heart surgery. It’s all here—from brining to spatchcocking, sides to desserts—and served up with a generous dollop of reassuring advice from one of America’s most notable food writers.”—Christopher Kimball, editor of Cook’s Illustrated and host of America’s Test Kitchen

Dinner in an Instant

Dinner in an Instant
Author: Melissa Clark
Pages: 160
ISBN: 9781524762964
Available:
Release: 2017
Editor: Clarkson Potter Publishers
Language: en

Explanation of the Book:

Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot(R)? I Bought One to Find Out," Melissa Clark's Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone's favorite countertop appliance. Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Cr me Brulee. Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners. Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark's most practical book yet.

How to Cook Without a Book

How to Cook Without a Book
Author: Pam Anderson
Pages: 290
ISBN: 9780767902793
Available:
Release: 2000
Editor: Clarkson Potter
Language: en

Explanation of the Book:

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

Arguing with Zombies Economics Politics and the Fight for a Better Future

Arguing with Zombies  Economics  Politics  and the Fight for a Better Future
Author: Paul Krugman
Pages: 464
ISBN: 9781324005025
Available:
Release: 2020-01-28
Editor: W. W. Norton & Company
Language: en

Explanation of the Book:

An accessible, compelling introduction to today’s major policy issues from the New York Times columnist, best-selling author, and Nobel prize–winning economist Paul Krugman. There is no better guide than Paul Krugman to basic economics, the ideas that animate much of our public policy. Likewise, there is no stronger foe of zombie economics, the misunderstandings that just won’t die. In Arguing with Zombies, Krugman tackles many of these misunderstandings, taking stock of where the United States has come from and where it’s headed in a series of concise, digestible chapters. Drawn mainly from his popular New York Times column, they cover a wide range of issues, organized thematically and framed in the context of a wider debate. Explaining the complexities of health care, housing bubbles, tax reform, Social Security, and so much more with unrivaled clarity and precision, Arguing with Zombies is Krugman at the height of his powers. Arguing with Zombies puts Krugman at the front of the debate in the 2020 election year and is an indispensable guide to two decades’ worth of political and economic discourse in the United States and around the globe. With quick, vivid sketches, Krugman turns his readers into intelligent consumers of the daily news and hands them the keys to unlock the concepts behind the greatest economic policy issues of our time. In doing so, he delivers an instant classic that can serve as a reference point for this and future generations.

The Vegetarian Chef

The Vegetarian Chef
Author: Susan Crowther
Pages: 208
ISBN: 9781632207555
Available:
Release: 2015-06-16
Editor: Simon and Schuster
Language: en

Explanation of the Book:

Mastering the Art of Recipe-Free Cooking “This information-packed book—part memoir, part recipe-free instruction—hums with the conviction of a talented, knowledgeable cook.” —Crescent Dragonwagon, James Beard Award-winning author Thanks to the constant availability of takeout, frozen dinners, and fast food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch on television, but not something to try at home. The Vegetarian Chef is a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The Vegetarian Chef is a commonsensical and creative approach to preparing delicious plant-based meals, focusing on principles, intuition, and integrity. Cooking is also explored holistically, incorporating aspects such as local ingredients and “green cooking.” From preparing simple salad dressings to simmering soup stocks to kneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need for culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The Very Best of Recipes for Health

The Very Best of Recipes for Health
Author: Martha Rose Shulman
Pages: 368
ISBN: 9781605291116
Available:
Release: 2010-08-31
Editor: Rodale Books
Language: en

Explanation of the Book:

From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week From its inception, "Recipes for Health" has been one of the New York Times's most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume. Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun. Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.

This Land

This Land
Author: Dan Barry
Pages: 400
ISBN: 9780316415484
Available:
Release: 2018-09-11
Editor: Black Dog & Leventhal
Language: en

Explanation of the Book:

A landmark collection by New York Times journalist Dan Barry, selected from a decade of his distinctive "This Land" columns and presenting a powerful but rarely seen portrait of America. In the wake of Hurricane Katrina and on the eve of a national recession, New York Times writer Dan Barry launched a column about America: not the one populated only by cable-news pundits, but the America defined and redefined by those who clean the hotel rooms, tend the beet fields, endure disasters both natural and manmade. As the name of the president changed from Bush to Obama to Trump, Barry was crisscrossing the country, filing deeply moving stories from the tiniest dot on the American map to the city that calls itself the Capital of the World. Complemented by the select images of award-winning Times photographers, these narrative and visual snapshots of American life create a majestic tapestry of our shared experience, capturing how our nation is at once flawed and exceptional, paralyzed and ascendant, as cruel and violent as it can be gentle and benevolent.

Elevated

Elevated
Author: Harvey Araton,Jeff Van Gundy
Pages: 400
ISBN: 9781641251938
Available:
Release: 2019-04-16
Editor: Triumph Books
Language: en

Explanation of the Book:

Howard Beck. Marc Stein. Jonathan Abrams. Chris Broussard. Ira Berkow. George Vecsey. Mike Wise. Selena Roberts. Lee Jenkins. All have graced the pages of The New York Times, entertaining readers with their probing coverage of the N.B.A.: a stage on which spectacular athletes perform against a backdrop of continuous social change. Now, their work and more is collected in a new volume, edited and annotated by Hall of Fame honoree Harvey Araton, tracing basketball's sustained boom from Magic and Bird to the present.Elevated provides a courtside seat to four decades of professional basketball. Both the iconic moments and those quieter, but no less meaningful times in between are here, from Wise riding around Los Angeles with a young Kobe Bryant on the eve of his first All-Star Game, to Stein declaring Giannis Antetokounmpo's "unspeakable greatness" to the world in a riveting profile. Rather than simply preserving the past, Elevated reexamines and further illuminates hoops history. This expertly curated collection features exclusive new writing by Araton and postscripts from the original journalists, revealing candid exchanges with NBA greats that didn't make the original newspaper edit and tracing the rise of a worldwide phenomenon from a contemporary vantage point.

Just Eat

Just Eat
Author: Barry Estabrook
Pages: 256
ISBN: 9780399580277
Available:
Release: 2021-02
Editor: Lorena Jones Books
Language: en

Explanation of the Book:

"Investigative journalist Barry Estabrook was often on the receiving end of his doctor's scowl. Realizing he had two options--take more medication or lose weight--Estabrook chose the latter, but was paralyzed by the options. Which diet would keep the weight off? What program could he maintain over time? What diet works best--or even at all? Over the course of three years, Estabrook tried the regimens behind the most popular diets of the past forty years--from paleo, keto, gluten-free, and veganism to the Master Cleanse, Whole30, Atkins, Weight Watchers--examining the people, claims, and science behind the fads, all while recording his mental and physical experience of following each one. Along the way, he discovered that all the branded programs are derived from just three diets. There are effective, scientifically valid takeaways to be cherry-picked . . . and the rest is just marketing. Perhaps most alarming, Estabrook uncovered how short-term weight loss can do long-term health damage that may go undetected for years. Estabrook contextualizes his reporting with an analysis of our culture's bizarre dieting history, dating back to the late 1800s, to create a thorough--and thoroughly entertaining--look at what specific diets do to our bodies, why some are more effective than others, and why our relationship with food is so fraught."--Provided by publisher.

Tiny Love Stories

Tiny Love Stories
Author: Daniel Jones,Miya Lee
Pages: 208
ISBN: 9781648290138
Available:
Release: 2020-12-08
Editor: Artisan Books
Language: en

Explanation of the Book:

“Charming. . . . A moving testament to the diversity and depths of love.” —Publishers Weekly You’ll laugh, you’ll cry, you’ll be swept away—in less time than it takes to read this paragraph. Told in voices that are honest, vulnerable, tender, and wise, here are 175 true stories that are each as moving as a lyric poem and convey a universally recognized feeling, all in fewer than one hundred words. There are stories of love found and love lost, and the sometimes rarest of loves, self-love. Stories of romantic love, brotherly love, platonic love. Stories of mothers and daughters, husbands and wives, strangers who dream of what might have been. And the oldest story of all—boy meets girl—their tale ends happily ever after, even though along the way the boy became a girl.

This Is 18

This Is 18
Author: Jessica Bennett
Pages: 225
ISBN: 9781683357490
Available:
Release: 2019-11-12
Editor: Abrams
Language: en

Explanation of the Book:

A stunning celebration of girlhood around the world, from the New York Times Featuring and photographed by young women, This Is 18 is an immersive look at what it means to be on the cusp of adulthood around the world and across cultures. Twenty-two empowering and uniquely personal profiles, expanded from the New York Times interactive feature and curated by Gender Editor Jessica Bennett, with Sandra Stevenson, Anya Strzemien, and Sharon Attia, give teen readers a rare glimpse at the realities and interests of their contemporaries. With stunning photography and a gifty design, This Is 18 is a perfect tribute to girlhood for readers of all ages.

Sheet Pan Everything

Sheet Pan Everything
Author: Ricardo Larrivee
Pages: 216
ISBN: 9780525610526
Available:
Release: 2021-03-16
Editor: Appetite by Random House
Language: en

Explanation of the Book:

NATIONAL BESTSELLER The simplest way to get a no-fuss delicious dinner on the table? The sheet pan! In the latest cookbook from Ricardo and team, you will find fuss-free, one-pan recipes the whole family will enjoy. Worried about what to make for dinner after a long busy workday? Take the stress out of cooking with these one-pan recipes! Lacking inspiration for flavorful meals the whole family will enjoy? Let the sheet pan will be the hero of your every meal! Love cooking, but hate cleaning up? Sheet pan meals are easy to make, and even easier to clean up! In this simple, beautiful, well-balanced cookbook, you will find more than 75 easy-to-follow recipes that are ready in a snap. Sheet Pan Everything has recipes that the whole family will enjoy, as well as strategies for how to plan your family's meals for the week. Inside are delicious recipes for any gathering, like Chicken Wings and Cauliflower with Honey-Mustard Sauce; Cheesesteak Subs; Parmesan-crusted Pork Chops; Cauliflower Tacos; Cheddar, Bacon and Baguette Strata; Beet, Chickpea and Pomegranate salad; Sheet Pan Raclette; Frangipane and Pear Tart; and Giant Ice Cream Sandwich. With recipes for weeknights, brunch, snacks, sweets, and entertaining, Sheet Pan Everything will inspire you with whole new ways to use your sheet pan!

Madhur Jaffrey s World Vegetarian

Madhur Jaffrey s World Vegetarian
Author: Madhur Jaffrey
Pages: 768
ISBN: 9780307816122
Available:
Release: 2014-07-16
Editor: Clarkson Potter
Language: en

Explanation of the Book:

In this James Beard Award-winning cookbook, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation to create a diverse collection of more than 650 vegetarian recipes featuring dishes from five continents. Madhur Jaffrey's World Vegetarian exemplifies Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on beans, vegetables, grains, and dairy explore the myriad ways these staples are enjoyed worldwide. Madhur balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. She demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on soups, salads, and drinks, as well as sauces and other flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Each section opens with a detailed introduction, where Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. And a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables. Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare Madhur offers, and nonvegetarians will enjoy experimenting with her global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking.

Vegetable Simple A Cookbook

Vegetable Simple  A Cookbook
Author: Eric Ripert
Pages: 256
ISBN: 9780525610809
Available:
Release: 2021-04-20
Editor: Appetite by Random House
Language: en

Explanation of the Book:

From one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author: J. Kenji López-Alt
Pages: 960
ISBN: 9780393249866
Available:
Release: 2015-09-21
Editor: W. W. Norton & Company
Language: en

Explanation of the Book:

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 No Time to Cook Book

The No Time to Cook  Book
Author: Elena Rosemond-Hoerr
Pages: 256
ISBN: 9781465443281
Available:
Release: 2015-04-07
Editor: Penguin
Language: en

Explanation of the Book:

The No Time to Cook Book contains over 100 quick and easy recipes you can cook in 20 minutes or less, from DIY sushi and stir-frys to Vietnamese feasts. There's no longer such a thing as having "no time to cook" as DK comes to the rescue with this innovative recipe book. Recipes are broken down into simple visuals, making them as easy to understand as possible. Smart infographics, colorful pie charts, and at-a-glance flow diagrams make every step clear. With over 100 recipes, you'll learn to mix the perfect salsa dips, throw together five-minute fajitas, or make a curry in a hurry.

Comfort in an Instant

Comfort in an Instant
Author: Melissa Clark
Pages: 160
ISBN: 9780525576167
Available:
Release: 2018-10-16
Editor: Clarkson Potter
Language: en

Explanation of the Book:

With 75 all-new recipes--50 of which can be made in under an hour start to finish--Melissa Clark brings her easy sophistication to comfort food classics for any electric pressure cooker, multicooker, or Instant Pot. The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious--and with less mess and stress than any other kitchen appliance. In Comfort in An Instant, Melissa Clark elevates the classics with her trademark deep flavors and special spins--without ever sacrificing ease: • Sriracha Turkey Meatloaf • Pesto Risotto with Cherry Tomatoes • Classic Matzo Ball Soup • Easy Weeknight Chili • Lemon Chicken With Garlic + Olives • Pimento Mac + Cheese • Chipotle Pork Tacos • Flourless Chocolate Truffle Cake Innovative and practical, Comfort in an Instant sets the gold standard for flavor, quality, and convenience.