Recipes fit various schedules and all sizes of cookers. Each recipe has both long- and short-time cooking instructions.

A New York Times bestseller, this cookbook established Mable Hoffman as a premier cooking enthusiast--well-deserved praise for one who has spent decades extolling the benefits of slow cooking. Her easy and affordable recipes for appetizers, soups, and main dishes are designed to bring out that "simmered-in" flavor that only slow cooking can provide. In addition to the new recipes, this edition contains many others that have been revised to reduce fat and calories.

2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.

The Crock-Pot Ladies Big Book of Slow Cooker Dinners is a lifetime of delicious dinner ideas that are as easy to make as they are flavorful. The Crock-Pot Ladies walk the walk of raising busy families and feeding them well. Meet Heidi, Katie, and Sarah, three awesome cooks who preside over households that together include ten children along with a variety of husbands, grandchildren, and other relatives—all while they maintain super-busy work-at-home schedules that fill most of each day. The hundreds of thousands of readers of their wildly popular website, Crock-Pot Ladies, rely on them for nutritious and tasty recipes that deliver variety over monotony, comfort over pretense, and, above all, quick prep work over laboriously fancy productions. In this book, their first, featuring 275 recipes—over half of which are brand new and not available on their website—the Crock-Pot Ladies use easy-to-shop-for, available-anywhere ingredients to build terrific soups and stews, dips and spreads, sides and casseroles, and, especially, protein-packed main courses for big appetites. Experts at cooking for the freezer, the Ladies serve up 25 freezer meal plans, covering 5-, 7-, and 10-day plans, that use the many freezer-friendly recipes in the book. Nobody knows Crock-Pots and other slow cookers like the Crock-Pot Ladies, and The Crock-Pot Ladies Big Book of Slow Cooker Dinners is chock-full of tips and tricks that show you how to get the most from any model or size of slow cooker. This is a book you can rely on, day in and day out, weekdays and weekends, for fabulous dinners that don't demand time that you don't have.

Recipes for complex meals that come together in no time.Just because you're short on time doesn't mean you have to sacrifice healthy, flavorful homemade food. Thanks to Emilie Raffa's The Clever Cookbook, readers can cut down on cooking time while still creating delicious, complex meals.The highlight of the book is Emilie's incredibly delicious recipes, such as 30-Minute Chicken Piccata, No Sweat Gratin with Brown Rice, Zucchini & Tomatoes and Quick Chicken Stir-Fry with Oven Roasted Broccoli. The recipes are easy and fast, thanks to her clever shortcuts and flavor tricks.Here are some of Emilie's kitchen shortcuts:- Use a wide skillet to cook everything fast (i.e. tomato sauce, pot pie filling and meat sauce).- Cook pasta in less water-it boils faster and the extra starchy cooking liquid creates silky pan sauces. And these are some of her easy taste-boosting tricks:- Save and freeze all parmesan cheese rinds to add to soups and stews for a delicious nutty flavor.- Use the 7-6-5 method for grilling pork tenderloin-sear for 7 minutes, flip and sear for 6 minutes, shut off the heat and let it rest for 5 minutes with the lid closed. Perfectly tender pork every time!Emilie's classic culinary training, knack for creative recipes, savvy shortcuts and flavor tricks will help readers prepare mouthwatering, healthy meals quickly and with ease.

Named one of the best cookbooks of 2016 by the Washington Post. Faster, Easier, Tastier and Healthier Than Takeout Kelly Kwok, founder of Life Made Sweeter, provides great new flavors to try in your slow cooker. These simple and delicious recipes will have your favorite Asian dishes waiting for you right when you get home. With the press of a button, you can make authentic dishes that are healthier and tastier than their restaurant counterparts. You'll experience a wide variety of flavors; choose spicy, vegetarian, noodles or rice. There are even recipes that have 5 ingredients or less. Extra long day? Kelly’s fuss-free one-pot and skillet recipes will have dinner on the table in 30 minutes or less—and with only one pan to wash, cleanup will be a breeze. Whether you're in the mood for General Tso's Chicken, Pad Thai Noodles with Chicken, Beef Chow Fun, Panang Curry, Mapo Tofu or Tom Yum Hot and Sour Soup, you can have fast, delicious meals every day of the week the easy way.

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Over 100 million Americans go on some sort of diet each year, searching for that single elusive meal plan that will result in optimal health. But it’s clear that a one-size-fits-all diet simply doesn’t work--we are just too different from one another to follow the exact same diet and see identical results. How is it that some people thrive on a vegetable-centric diet, or can drink milk without gassiness or bloating? An important factor in what makes us unique is the genetic variability we’ve inherited from our ancestors, and what our great-great-grandparents ate could have a bigger impact on our health than we once thought. The Heritage Cookbook will help make sense of how our ancestors’ genes affect our health today. As New York Times bestselling author Russ Crandall searched through his own genetic heritage to connect the dots between his family history and unique dietary needs, he stumbled upon the burgeoning field of nutritional genomics and the scientific links between genetics, nutrition, and health. Teaming up with nutritional researcher Kamal Patel, the two friends spent years methodically investigating the relationship between food and the human genome. Navigating the complex tapestry of modern ethnic groups, they break down the most common ancestries found in the United States, identifying both vital and problematic foods that interact with the ancient and recent genetic adaptations nestled in your DNA. To ensure that you can fully utilize this research, they walk you through the process of tracing your family tree and taking your first genetic test, in order to determine your unique heritage and paint a broad picture of who you are at a genetic level. As with his celebrated debut, The Ancestral Table, Crandall painstakingly combed through traditional and historical cuisines from every corner of the world to develop a magnificent, timeless cookbook fitting for any kitchen. Featuring over 400 beautifully (and deliciously) crafted recipes organized by region, The Heritage Cookbook presents itself in a way that lets you build a healthy and delicious diet regardless of your unique background. Moreover, these timeless dishes that span the globe--like Traditional English Roast, German Sauerbraten, Pakistani Sindhi Biryani, or Filipino Pochero--reunite us with our recent ancestors, and will fill your home with the aromas of kitchens long past. Comprehensively researched and masterfully sculpted, The Heritage Cookbook is a rare triumph that asks big questions and delivers big answers, all while thoughtfully connecting each of us with our forebears (and one another). Equal parts elegant cookbook, deeply personal memoir, and nutritional game-changer, The Heritage Cookbook is the next big step in how we approach food and health.