In this cookbook, you’ll find a variety of recipes that showcase the versatility of chili in different types of dishes, including appetizers, soups, stews, main courses, and even desserts.

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.

A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest.

As the student council president election continues, so does the conflict among the princes with poor Alex caught in the middle! Will working together on a mercy mission be the key to mending the fractured relations between the young Princes?

Omfatter: London, Paris, Rom og Athen

Cuisines from the four Southern states of India are a foodie’s delight. The subtle flavours and rich taste are dominated by coconut, curry leaves, tartness agents, etc. The ingredients used are all local and available in a home kitchen. Vaishnaavi Ramesh and Mehul Vora bring these timeless vegetarian recipes of home in their book Southern Delicacies. Enjoy the full meal that is simple, healthy and uniquely South Indian.

Tampa Bay Magazine is the area's lifestyle magazine. For over 25 years it has been featuring the places, people and pleasures of Tampa Bay Florida, that includes Tampa, Clearwater and St. Petersburg. You won't know Tampa Bay until you read Tampa Bay Magazine.

'ANGLO-INDIAN DELICACIES' is an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, ranging from typical English Roasts and Pasties to mouth watering Gravies and Curries, Pepper Water, Fries, Pulaos, Savouries, Sweets, Christmas treats, etc. picking up plenty of hybrids along the way. A few home brewed wines are also included to round off the extensive flavours and tastes. Old favourites such as Pork Bhooni, Devil Pork Curry, Meat Glassy (fruity Meat Curry), Mango Chutney Dhal, Calcutta Cutlets, Fish Kedgeree, Double Onions Meat Curry, Bengal Lancers Shrimp Curry, Salted Tongue, Salted Beef, Corned Beef, Kuk Kuls, Rose Cookies, Dhol Dhol, Beef Panthras etc have been given a new lease of life. It is an easy and unpretentious guide to delectable Anglo-Indian Cuisine. The easy-to-follow directions make cooking these delicacies, simple, enjoyable and problem-free. Anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight besides having a rendezvous with History. As with the earlier books, it will make a useful addition to a personal Anglo-Indian Recipe Collection.

Americans would swear that the Maryland blue crab, Maine lobster, morel mushroom, or perhaps shrimp DeJonghe are delicacies out of this world because they are surprisingly unique and tasty. But have you ever heard of delicacies such as hakari, smalohove, casu marzu, stracatto dasino, and lutefisk? Meanwhile, others talk about lox, tete de veau, and balutthe list goes on. Welcome aboard to the Global Delicacies gravy trip around the world. Fasten your belts and relax. Our chefs and waitresses are going to serve you with some global delicacies on our expedition. Each and every delicacy will be explained to you, including the source of the foodmammal, reptile, insect, fish, plant, or seaweedand the location that the delicacy comes from. You will be provided with recipes, medicinal properties, and nutritional values of each delicacy. Be warned, however, that you may find some delicacies offensive and distasteful. You may choose what you want to eat and discard what you do not want to eat. This is a learning curve on your part about global delicacies. This might bring cultural relativism at your doorstep.

Tampa Bay Magazine is the area's lifestyle magazine. For over 25 years it has been featuring the places, people and pleasures of Tampa Bay Florida, that includes Tampa, Clearwater and St. Petersburg. You won't know Tampa Bay until you read Tampa Bay Magazine.