Betty Crocker Kids Cook

 

Betty Crocker Kids CookBetty Crocker Kids Cook
By Betty Crocker

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 Crocker Kids 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.

The Backyard Homestead Book of Kitchen Know-How

Backyard HomesteadThe Backyard Homestead Book of Kitchen Know-How: Field-To-Table Cooking Skills

By Andrea Chesman

Your backyard homestead is a success! The vegetables and fruit are abundant and the fresh eggs are delicious, but they’re more than your family can eat. Your pig is fattening up quickly; will you know how to fill out the cut sheet when it’s time to call the butcher? A backyard bounty can be overwhelming. Andrea Chesman’s indispensable guide to gathering, processing, preserving, and eating the fruits of your backyard homestead ensures that nothing goes to waste. Her experience and clear instructions equip you with the skills to make the most of everything you harvest!

Growing vegetables and raising livestock is only the beginning of a successful homestead – that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises and stews that can be adapted to different cuts of meat, rendering lard and tallow, pickling, making butter and cheese, making yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.

 

One-Hour Cheese

OneHourCheeseOne-Hour Cheese: Ricotta, Mozzarella, Chevre, Paneer–Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! by Claudia Lucero

One-Hour Cheese is a beginner’s guide to making cheese at home. It includes everything you need to know to make 16 original cheeses in less than 60 minutes, plus recipes for serving suggestions, accompaniments for building your own cheese plate, and three bonus DIY diary essentials (yogurt, butter, and ghee).

Meatless All Day: Recipes for Inspired Vegetarian Meals

MeatlessBy Dina Cheney

With an estimated 9 million Americans embracing a 100% vegetarian diet, as well as a whopping 100 million who eat at least one vegetarian meal per week, Meatless All Day is most definitely a cookbook for the masses! It starts with 45 power ingredients that make vegetarian food satisfying and delicious. Following are 80 recipes with headnotes that explain how these super ingredients lend dishes a meaty or fishy flavor, demarcate vegan recipes, offer tips for making many of the non-vegan recipes vegan, and provide ideas for rounding out entrees with side dishes and desserts. Whether you re eating at your favorite restaurant chain or following the lifestyles of celebrities like Ellen DeGeneres, Carrie Underwood, and Russell Brand, vegetarianism is a hot trend. Veggie-packed choices are everywhere so why not in your own kitchen with Meatless All Day.

The Scarpetta Cookbook

ScarpettaCookbookBy Scott Conant

Scott Conant’s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food Network shows like “Chopped” (as a frequent judge) and on Bravo’s “Top Chef.” He and his restaurants have been cited on such lists as Esquire‘s “Best New Restaurants in America.” The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant’s signature dishes – Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod – written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

By Ken Forkish

From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure – it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza – it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

The Joy of Gluten-Free, Sugar-Free Baking

80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

By Peter Reinhart & Denene Wallace, with photography by Leo Gong

The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.

After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.

Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions–and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.

Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:

  • Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia
  • Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels
  • Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles
  • Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies
  • Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting
  • Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie

With Reinhart and Wallace’s careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone’s craving for warm bread or decadent cake.

Simply Great Breads

Simply Great BreadsSimply Great Breads: Sweet and Savory Yeasted Treats from America’s Premier Artisan Baker
By Daniel Leader, with contributions by Lauren Chattman
Publisher: Taunton Press

If bread is the staff of life, then this book by renowned artisanal baker Daniel Leader is every home baker’s must-have cookbook. Featuring an amazing array of incredible delicacies made with yeast, it’s the perfect combination of easy and sophisticated recipes, with the keys to unlocking basics of working with yeasted doughs. Who can resist a collection of 50 mouthwatering treats, essential recipes for everyone who loves bread? The menu includes must-bake breakfast classics like crumpets and English muffins, and the three irresistible Bs: bagels, brioche, and bialys … timeless favorites such as Parker House rolls, ciabatta, and challah … plus waffles, cider doughnuts, beignets, babka, and monkey bread. Bakers of all skill levels will learn tips and trade secrets from Leader, who has shared his vast knowledge with people around the world.

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