Month: May 2019

Dutch Baby

Pancakes: Dutch Baby (United States). Photography: Haarala Hamilton (page 119)

Billions of people around the world consider breakfast the most important and comforting time of the day, but in recent years, the morning meal has undergone a cultural transformation. Breakfast has evolved from a basic necessity into an area of exceptional culinary innovation with the popularity of weekend brunch, all-day breakfast menus at restaurants, and the millions of breakfast hashtags that can be found on Instagram.

Breakfast: The Cookbook recognizes the rise of breakfast cuisine with an authoritative collection of 380 delicious recipes for the home cook. Written by breakfast expert Emily Elyse Miller breakfast, founder and pioneer of the global culinary series The Breakfast Club, this book contains extensive research on dishes from around the world.

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Pan-seared Salmon with Cilantro-mint Chutney

Pan-seared Salmon with Cilantro-mint Chutney

Pan-seared Salmon with Cilantro-mint Chutney, Photography by America’s Test Kitchen

Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavour of your cooking, along with foolproof recipes that put these simple techniques to work.

Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries–and when to add them for fragrant (not dusty) results.

Add flavour—and texture—with homemade blends (you’ll eat your spinach when it’s topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you’ll find yourself not only spooning chilli powder into the chilli pot but making the chilli powder yourself, or flavouring desserts with saffron or cardamom rather than just cinnamon.

  1. Season smarter with salt and pepper. You’ll learn about brining, using peppercorns of all colours, and making finishers like sriracha salt.
  2. Give meat and vegetables a rub. We’ll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
  3. Bloom and toast. Bring out ground spices’ complexity by cooking them in oil; unlock dried chiles’ fruity or nutty flavours by toasting them.
  4. Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
  5. Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
  6. Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

Spiced: Unlock the Power of Spices to Transform Your Cooking, America's Test Kitchen

Spiced: Unlock the Power of Spices to Transform Your Cooking, is available at Amazon.com and Amazon.ca

 

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Blueberry Naked Cake

Blueberry Naked Cake

Blueberry Naked Cake, Photography by Carolin Strothe/Sebastian Keitel

The healthy recipes for these beautiful baked goods cut down on sugar or cut it out altogether, thanks to the imaginative use of natural ingredients. As a bonus, many of the recipes are also gluten-free and dairy-free.

Discover how to bake more than 70 delicious low-sugar and sugar-free recipes, including healthier versions of favourites such as carrot cake, muffins, gingerbread, and hot cross buns. Every recipe tempts with a stunning photo of the finished cake or baked good.

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Rum Punch Reinvented

Rum Punch Reinvented

Rum Punch Reinvented | Photography by Ruth Jenkinson

Celebrate summer with over 50 fabulously fruity tropical drinks from tiki mai tais to Cuban mojitos. Discover the origins of these classic cocktail recipes and get the low down on rum, tequila and other popular spirits. If you need a break from the booze, many recipes feature a “lose the booze” option with all the fruity flavour but none of the hangover. Non-alcoholic cocktails can be just as fun!

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Tomato panzanella with corn, cucumbers, and herb salad

Tomato PanzanellaPhotography by EE Berger

Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cookbook of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavours, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.

Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. Over 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.

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Chicken Stew with Saffron-Scented “Dumplins”

Chicken Stew with Saffron-Scented "Dumplins"

Photography by Lauren Angelucci McDuffie

Smoke, Roots, Mountain, Harvest by Lauren McDuffie, writer of the award-winning food blog Harvest and Honey (and a Saveur Best Blog finalist for “Best New Voice”), captures the flavours and modern cooking techniques of Appalachia and the Blue Ridge Mountains in this evocative cookbook.

Here are more than 70 recipes that use modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. (more…)

Six-Foot Sub Baguettes

Six-Foot Sub Baguettes

Photography by Linda Pugliese

The Executive Editor of SAVEUR magazine, author Stacy Adimando draws from her Italian heritage and her love of Italy’s traditional abundant antipasti spreads to create 75 recipes for easy, generous plates and platters meant for grazing and sharing.

Organized by season and ranging in size from bites—such as Stuffed Mussels with Bacon and Garlic Breadcrumbs, Baby Root Vegetables with Vinaigrette, and Prosciutto and Pecorino Biscuits—to larger platters, like Baked Squash with Chile Oil and Crispy Seeds, Thinly Sliced Tuscan Pork Loin, and White Clam Pizzas with Scallion and Bacon, these are generous dishes to serve to family and friends for gatherings of any kind. (more…)

Beignets with Chocolate Sauce

Beignets with chocolate sauce

Photography by Eugenia Uhl

The spotlight in this third book from the star of New Orleans Cooking with Kevin Belton is on the festivals and celebrations of the Big Easy and surrounding areas. New Orleans is known as the Festival Capital of the World, hosting dozens of annual festivals that showcase the unique food and multicultural heritage of the city. (more…)

Seven-Layer Strawberry Torte

Strawberry Torte

Photography by Zac Williams

Donna Kelly’s French Toast begins with simple, classic French toast recipes and takes readers on an adventure of different styles, stuffings, toppings, and techniques to turn simple breakfast bread into decadent desserts, hearty sandwiches, and even casseroles.

Recipes include Crunchy Graham Dipping Sticks and Maple Cream Syrup, Stuffed Croissant, Shrimp Croissant Casserole, Raspberry Cheesecake French Toast, Ham and Swiss Monte Cristos, Kentucky Hot Browns, Seven Layer Strawberry Torte, and many more. (more…)

Penne alla Caprese

Penne alla Caprese

Photography by Bill Milne (copyright Sterling Publishing, Inc.)

In Whatever Happened to Sunday Dinner?, Lisa Caponigri presented a year’s worth of delicious and authentic Italian menus for the entire family to enjoy. Now she’s back with another 52 dinners, but with a fresh new seasonal approach that reflects the cuisines of Piemonte (winter), Campania (spring), Sicily (summer), and Tuscany (fall).

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