The definitive guide to choosing, making, cooking and enjoying Italian pasta -- Comprehensive, full-colour identification guide contains fabulous close-up photographs of the huge array of dried and fresh pasta types and shapes, including regional varieties and unusual designer shapes. -- A step-by-step techniques section guides you through the secrets of making, cooking and serving pasta, and includes essential information on making your own pasta successfully by hand and machine, from cutting shapes and noodles to making flavoured and coloured pasta. -- Guidelines on how to cook and serve pasta, with useful tips on how to eat it, matching shapes to sauces, and which wines to choose. -- A colourful visual guide to the primary pasta sauce ingredients, such as fresh herbs and leaves, seasonings, spices, oils and vinegars, flavourings, fish and shellfish, vegetables, and cheese and cream. -- Includes a full-colour guide to essential pasta-making equipment. -- Featuring over 150 inspirational recipes, from classic favourites, such as Spaghetti Bolognese and Fettuccine all'Alfredo; regional specialities, such as Cappelletti di Romagna (little pasta hats stuffed with cheese and served with a meat sauce); to original contemporary ideas, such as Pasta with Ricotta, Saffron and Shredded Spinach, and Tagliatelle Tricolore. -- With over 800 glorious photographs, easy-to-read, informative text and enticing, tested recipes, The Pasta Bible is the definitive guide to the art of making, cooking and enjoying pasta. It is an essential book for every kitchen -- and every cook.

In a unique collaboration, Christian Teubner, the master pastry chef and world-renowned food photographer; Silvio Rizzi, European gourmet and food critic; and Tan Lee Leng, Chinese chef and food writer, have combined their knowledge and skills to produce this definitive cookbook: The Pasta Bible. The title of this book is no idle boast, for it is the most complete illustrated publication on Italian pasta and Oriental noodles that has ever been published in a single volume. Every conceivable type of pasta and noodle is described in the text and illustrated in the photographs. In addition to the comprehensive directory of dried noodles, pastas, gnocchi, and even dumplings - pasta secca - there are step-by-step instructions for making, cutting, and shaping fresh pastas - pasta fresca - at home. More than 150 recipes for soups and sauces, and pasta and noodle meals with cheese, vegetables, fish, meat, game, and poultry, and over 1,000 specially commissioned color photographs make it not only a valuable practical book for the kitchen but also a handsome gift for a friend or family member.

Can I get a “ramen” from the congregation?! Behold the Church of the Flying Spaghetti Monster (FSM), today’s fastest growing carbohydrate-based religion. According to church founder Bobby Henderson, the universe and all life within it were created by a mystical and divine being: the Flying Spaghetti Monster. What drives the FSM’ s devout followers, a.k.a. Pastafarians? Some say it’s the assuring touch from the FSM’s “noodly appendage.” Then there are those who love the worship service, which is conducted in pirate talk and attended by congregants in dashing buccaneer garb. Still others are drawn to the Church’s flimsy moral standards, religious holidays every Friday, or the fact that Pastafarian heaven is way cooler: Does your heaven have a Stripper Factory and a Beer Volcano? Intelligent Design has finally met its match—and it has nothing to do with apes or the Olive Garden of Eden. Within these pages, Bobby Henderson outlines the true facts– dispelling such malicious myths as evolution (“only a theory”), science (“only a lot of theories”), and whether we’re really descended from apes (fact: Humans share 95 percent of their DNA with chimpanzees, but they share 99.9 percent with pirates!) See what impressively credentialed top scientists have to say: “If Intelligent Design is taught in schools, equal time should be given to the FSM theory and the non-FSM theory.” –Professor Douglas Shaw, Ph.D. “Do not be hypocritical. Allow equal time for other alternative ‘theories’ like FSMism, which is by far the tastier choice.” –J. Simon, Ph.D. “In my scientific opinion, when comparing the two theories, FSM theory seems to be more valid than classic ID theory.” –Afshin Beheshti, Ph.D. Read the book and decide for yourself!

NEW YORK TIMES BESTSELLER TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions—and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno—a.k.a. The Pasta Queen—is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy’s most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it’s her viral Pasta Al Limone, a classic Carbonara, or a dish that’s entirely Nadia’s—like her famous Assassin’s Spaghetti—The Pasta Queen’s recipes will enchant even the newest of pasta chefs. Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country’s rich culinary heritage, along with stories about Nadia’s own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It’s just gorgeous.

Poultry enthusiasts unite! ATK has you covered from the basic to the spectacular with 500 recipes that deliver low-key dinners, game-day favorites, simple sandwiches, special-occasion showstoppers, and beyond. You can call chicken a lot of things. Blank canvas, weeknight go-to, lean protein, we've heard it all. But boring? That's where we draw the line. Sure, it might have started to feel a bit redundant. But that's not the chicken's fault. ATK is here with the inspiration you need. It's time those chicken pieces in your freezer got the respect they deserve. Chicken is the go-anywhere, eat-with-anything, highly transformable crowd favorite that always fills the bill. Find exactly what you're looking for (and more!) with a wide breadth of themed chapters, including Easy Dinners, Classic Braises, Breaded and Fried, Pasta and Noodles, Savory Pies and Casseroles, and appliance-specific recipes. There's even a dedicated chapter of recipes for cooking for two. And with an introduction detailing how to prep any chicken part, from pounding breasts and preparing cutlets, to whole bird skills like butterflying or breaking down a chicken, you'll be a poultry pro in no time. Cozy up to succulent roast chickens with sauces made from pan drippings, sink your teeth into the crispiest, crunchiest fried chicken you've ever had, try your hand at sous vide for unbelievably moist chicken, or fire up the grill for anything from kebabs to beer can chicken. Feel like wingin' it? Us too. Our favorite is our game-changing Korean Fried Chicken Wings, double-fried so they stay extra-crispy under their blanket of spicy, salty, slightly-sweet sauce. With over 500 recipes, you could eat chicken every night and never tire of it. (And yes, that's a challenge.)

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

The latest Bibles focus on two of the most popular foods in the world: chocolate and cheese. The Cheese Bible details the fascinating process of making cheese and provides an encyclopedia of various kinds. In addition, there is a vast array of recipes for everything from soups and salads to fondue and main dishes, and a special section on cheese and wine. The Chocolate Bible explores the history of cocoa and making chocolate as well as a selection of recipes for chocolate candies, desserts, drinks, and some unusual main courses. You can indulge your passion for chocolate or cheese with these visually amazing and comprehensive books.

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

The latest Bibles focus on two of the most popular foods in the world: chocolate and cheese. The Cheese Bible details the fascinating process of making cheese and provides an encyclopedia of various kinds. In addition, there is a vast array of recipes for everything from soups and salads to fondue and main dishes, and a special section on cheese and wine. The Chocolate Bible explores the history of cocoa and making chocolate as well as a selection of recipes for chocolate candies, desserts, drinks, and some unusual main courses. You can indulge your passion for chocolate or cheese with these visually amazing and comprehensive books.