Forget the rules and get cooking with flavor-forward recipes from celebrity chef and social media superstar Nick DiGiovanni!

Home-cooked food doesn't need to be over-the-top, fussy, or time-consuming to be amazing. In Knife Drop, Nick DiGiovanni gives you the tools to become fearless in the kitchen and create easy, delicious meals.

Building on a foundation of staple recipes, like basic pasta dough or homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some collab recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more.

Knife Drop also includes Nick's expert advice on equipment, ingredients, and techniques, so home cooks at any level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef's knife and making a piping bag to pronouncing gnocchi the correct way.

These are creative recipes ANYONE can cook!

A Weissman once said...

...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it...we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees.

Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too.

How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life.

While you're at it, give it the Joshua Weissman--or your own--twist. As Joshua would say, If you don't like blue cheese, then don't use blue cheese. From simple staples to gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms.

With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes.

If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keep letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.

*#1 New York Times Bestseller - September 2021

Everyone knows flavor is important, right? But what's that secret sauce that turns eating into an unforgettable experience? It's the secret sauce that nobody seems to talk about enough--it's not flavor, it's texture! When flavor meets textures like creamy, chewy, or crunchy, the eating experience evolves into something entirely new and utterly fantastic. Flavor is one thing, but texture is what really makes the experience complete.

In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the Crunchy chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever tasted, french fries (of course), and arancini. Chewy is where you'll discover recipes like his personal never-been-shared recipe for New York bagels, jjolmyeon (spicy chewy noodles), and brown sugar boba tea. Aerated features a cheese foam, challah bourbon french toast casserole, and a lighter-than-air glazed donut. Creamy is where you'll indulge in one-pound-of-butter mashed potatoes, perfectly baked mac and cheese, and decadent tres leches. In Fluid you'll dive into juicy birria tacos, diner-style milkshakes, and matzo ball soup. Finally, Fatty features a 72-hour short rib with coffee caramel, hamachi crudo, and a Texas toast smashburger. Each chapter opens with an irreverent introduction to the featured texture that explains how it impacts flavor, written from the unique perspective that only Joshua can provide.

With Joshua Weissman, there is no compromising; he'll challenge you to think about cooking and food in an entirely different way. You'll experience cooking exactly as it's supposed to be--fun and maybe even a little dangerous!

A culinary masterclass taught by the master himself, Jacques Pépin's New Complete Techniques includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by photographs featuring Pépin himself.

Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish. Whether you're a home cook interested in learning basic skills, or a seasoned professional looking for pro-tips, Jacques Pépin'sNew Complete Techniques has something for everyone.An example of the range of topics covered includes:

• How to sharpen a knife
• How to peel an onion
• How to bone a chicken
• How to make decorative swans and flowers out of fruits and vegetables
• How to use an old refrigerator as a smoker for trout
  

The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.

This twenty-fifth anniversary edition is enriched with full-color photographs throughout.

This book will enable you take control of your Diabetes with delicious recipes & a Smart 3 Weeks Meal Plan. You will stop worrying about what you can, and can't, eat every day with this book as your guide. The delicious and flavorful recipes is specially tried to keep tracks of all carbs for every single meal.

Here's what you will find inside:

• A Complete 3 Weeks (21-Day) Meal Plan with delicious and flavorful Diabetic Recipes with Step-By-Step Instruction.
• Includes helpful information for people with Type 2 diabetes as well as exchange lists for diabetes.
• Healthy and tasty recipes-Every recipe includes the nutrition facts and can be served in less than 30 minutes.
• How to Develop Good eating Habits of foods to eat and avoid. How much you should eat and the exact quantity to eat.
• Diabetes Explained-Learn how nutrients affect blood sugar levels and how to keep record of blood sugar level.

So, if you've always wanted to try out to lose weight, or if you want to transform your health in a fun and enjoyable way, then this book: Type 2 Diabetes Cookbook and Meal Plan is for you

Grab Your Copy NOW to begin your journey to good health

Your SodaStream(R) Soda Maker can do more than you think

This Simple Steps(TM) recipe book shows you exactly how to get the most out of your SodaStream Sparkling Water Maker so you can make carbonated drinks, soft drinks, seltzer and mixed drinks at home and with natural, healthy ingredients

101 of our best, most popular recipes combined with pro tips and illustrated instructions make this book the perfect companion for anyone who owns a SodaStream

Our recipes are compatible with SodaStream Fizzi, Jet, and One Touch sparkling water makers.O

LEARN HOW TO:

• - Unlock your SodaStream's potential for AMAZING sodas
• - Make your own homemade syrups instead of buying commercially produced syrups.
• - Save money by making your own syrups/flavorings.
• - Make 101 of the best tasting soda drinks you've ever tried
• - Make homemade coca cola, root beer, and other favorite sodas...

LEARN HOW TO AVOID:

• - Flat or boring drinks
• - Over-filling or over-carbonating
• - Wasting money on commercial syrups
• - Unhealthy artificial flavors

Do you own a soda maker like the SodaStream, and are you interested in making delicious sodas that are healthier than sodas made with artificial flavors? Then this book is for you. All of our recipes and how to tips are designed specifically to be compatible with the SodaStream, and to help you get the most out of your investment.

ABOUT SIMPLE STEPS(TM) COOKBOOKS

Simple Steps Cookbooks are independently published, home kitchen-tested cookbooks which cover a range of diets and cooking-methods. Our team of chefs, writers and enthusiasts love to cook and love testing new kitchen products Our mission is to help our readers get the most from their cooking journey This book is not endorsed or authorized by SodaStream. However, the publisher (Simple Steps Cookbooks) stands behind the content of the book to be fully compatible with the SodaStream.

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY

NAMED ONE OF THE BEST BOOKS OF THE SEASON BY
Time - O: The Oprah Magazine - Bon App tit - Eater

A self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.

Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant's kitchen binders. It is written to Gabrielle's cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks--a head's up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.

Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune's most requested recipes--Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa'd Egg, Roasted Capon on Garlic Crouton, Prune's famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled Garbage--smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.

Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune's. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.

Praise for Prune

Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don't make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)--The New York Times

One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.--Publishers Weekly (starred review)

A collectible classic. With his cookbook in print again, Vincent Price lives on. -- NPR
The rare cookbook that is still relevant. -- Zanne Early Stewart, former editor, Gourmet
I think the recipes in this cookbook are classic and still resonate with Americans today. -- Chef Thomas Keller, Per Se and Bouchon restaurants
The Proust in all of us will relish the profiles of ghosts like Le Pavillon and the Forum of the Twelve Caesars in New York, the original La Pyramide in France and Bali in Amsterdam. -- The New York Times
Good cooking is where you find it, according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.
A perfectly preserved snapshot of food culture in 1965. Price used his considerable resources to collect extraordinary dining experiences across the U.S., Mexico, and Europe, and then documented and opined like a madman. -- Saveur
The real joy of A Treasury of Great Recipes is the way it transports you to another world. -- The New York Journal Review of Books

Advanced home cooks looking to dazzle a dinner party will want to check this out.--Publishers Weekly

ONE OF THE MOST EXCITING COOKBOOKS OF SPRING 2024: Epicurious - ONE OF THE BEST COOKBOOKS OF SPRING 2024: Eater

Take your home recipes and techniques to the next level with TikTok sensation and professional chef Sad Papi.

When Brandon Skier first created Sad Papi (@Sad_Papi) and started posting cooking videos to TikTok, he'd just lost his job as a chef at the beginning of the pandemic. He'd spent ten years working in the kitchen of some of the top restaurants in Los Angeles--learning all the secrets of the business, understanding how chefs take cooking to the next level and, as Brandon says, how to make it fancy. By the time his videos started going viral, his black hoodie, backwards baseball cap, and tattoos had become his signature. Soon after, he was listed among the rising cooking social media stars in The New York Times.

Just like his addicting videos, Make it Fancy teaches you how you can cook like a professional chef and elevate meals in a doable way--all while having fun in the kitchen. Before long, you'll be coming up with your own ways to enjoy staple and main dish recipes for unusual dishes like:

• Lime Leaf Peanuts
• Burnt Onion Powder
• Pistachio Dukkah
• Preserved Lemon Vinaigreette
• Puffed Beef Tendon
• Brussel Sprouts with Chorizo Breadcrumbs
• Duck Confit with Mole Poblano
• Pork Chop with Fennel Pollen and Pear Mostarda
• And more!

Get a quick start with your Victoria Cast Iron Tortilla Press and meet your goals for better health

This book shows you exactly how to get the most out of your Victoria Tortilla Maker so you can enjoy quick, easy to make, fresh home-cooked tortillas, tacos, empanadas and other flatbreads like a pro

No other book contains specific instructions and recipes for your Victoria Tortilla Press . Combined with 101 of the best, most popular tortilla recipes, this book is the perfect companion for anyone who owns a Victoria Cast Iron Tortilla Press and Pataconera

LEARN HOW TO:

• - make perfect corn or flour tortillas, every time
• - the trick to making very thin tortillas
• - how to store tortillas without sticking
• - make homemade corn and flour tortilla batter

LEARN HOW TO AVOID:

• - messy failures
• - wasted time
• - the same old boring recipes..

RECIPES INCLUDE:

• - appetizers
• - breakfast tortillas
• - tortilla snacks
• - lunch and dinner tortillas
• - dessert tortillas

Do you own a Victoria 8 inch Cast Iron Tortilla Press? Then this book is for you. All of our recipes and how to information are designed specifically for the Victoria Tortilla maker, and to help you with your lifestyle and health goals.

Get the most from your Anova Sous Vide Circulator with this well-researched, independent cookbook and guide from QuickStart(TM) Cookbooks Perfect for first-time users or seasoned chefs. Includes illustrated how to instructions, plus 101 of our best recipes written for the Anova.

Imagine making the best steak you've ever had, and amazing your friends and family with flavorful meals that melt in your mouth. Anyone can do that with sous vide, and this book will teach you how

Learn proper temperatures to safely cook meats, how to safely use plastic bags, and much more...

Independent advice on how to use your Anova to the fullest

LEARN HOW TO:

COOK ANYTHING SOUS VIDE - clear instructions with photos so you can spend your time eating amazingly delicious burgers or gourmet meals instead of reading and researching how

QUICKLY LEARN PRO TRICKS - how do you pre-cook and then braise meats to perfection? How do you choose the right plastic bags? And much more...

SPOIL YOUR FRIENDS AND FAMILY - easy to follow instructions and a wide range of recipes practically guarantee you will amaze your guests with meats that are meltingly tender, and recipes that are surprisingly flavorful

USE SAFE TEMPERATURES - to ensure you avoid getting sick from bacteria

COOK MEALS WHILE AT WORK - so your family can enjoy delicious home-cooked gourmet-quality meals without spending hours in the kitchen

LEARN HOW TO AVOID:

Over-cooking or Under-cooking meats

Plastic-poisoned foods

Spending too much money on equipment

Poor results

PLUS... 101 Delicious recipes showing exactly how to make:

Slow Braised Beef Short Ribs

Tender Sous Vide Burgers

Perfect NY Strip or Ribeye Steak

Chicken Teriyaki

Juicy Sous Vide Turkey Breast

Seared Salmon Filets

Spicy Garlic Shrimp

Mouthwatering Rack of Lamb

Lamb Vindaloo

Perfect BBQ Pulled Pork Shoulder

Perfect Poached Eggs

Classic Eggs Benedict

Flourless Chocolate Cake

Coconut Custard

Many, many more delicious sous vide masterpieces...

• 85 Amazing Kentucky Derby Recipes

• Christmas Recipes
• Thanksgiving Recipes
• Easter Recipes
• Kentucky Bourbon Cookbook
• Bourbon Cookbook
• Bread Pudding Recipes
• Baked Potatoes Cookbook
• Mashed Potato Cookbook
• Cold Salad Cookbook
• Mint Julep Recipe
• ...

The Effortless Sous Vide Cookbook serves easy, everyday recipes for restaurant-quality meals

It's easy to make perfectly cooked food with your sous vide, but finding the right recipes to do it night after night can be tricky. The Effortless Sous Vide Cookbook serves well-rounded, restaurant-quality meals for easy, everyday cooking. Featuring 140 no-fuss recipes, plus an overview of basic practices and new sous vide cooking techniques, The Effortless Sous Vide Cookbook transforms every kitchen into a Michelin-star restaurant.

The Effortless Sous Vide Cookbook includes:

• Over 140 Weeknight Recipes for making vegetables, fish and seafood, red meat, poultry, dessert, and even drinks!
• Sous Vide 101 covering the basic sous vide practices along with new techniques
• Quick Reference Guides featuring helpful charts to help you gage timing, temperature, and power to your model

Sous vide cookbook recipes include: Vegetable Halloumi Kebabs, Seared Wasabi Ahi Tuna, Rosemary Veal Chop, Peanut Chicken Satay, Duck Confit, Salted Caramel Cheesecake, Espresso Martini, and much more!

Make perfectly cooked meals a staple at your table with The Effortless Sous Vide Cookbook.

Kindle MatchBook: Get the Kindle Edition FREE when you purchase the paperback edition today There is nothing quite like sous vide cooking. Whether you are brand new to cooking with a thermal immersion circulator like the Anova Sous Vide Precision Cooker, or you are already a seasoned expert, this cookbook will show you exactly how to prep and cook 100 different recipes easily using your sous vide appliance. From simple cauliflower alfredo to innovative lamb and seafood dishes with complex flavor profiles that are still a breeze to make at home using your sous vide, you are guaranteed to enjoy this complete guide to producing restaurant quality dishes easily in your own kitchen using your Anova Sous Vide. This book empowers you to become a true sous vide master chef and wow your friends, family and neighbors with juicy, tender, perfectly cooked meats and veggies every time. This comprehensive resource ensures you'll be equipped to take on any sous vide challenge and enjoy elevated gourmet cuisine every night of the week. The Anova Sous Vide Cookbook is your all-in-one resource for enjoying the very best sous vide meals you've ever tasted This Anova Sous Vide Cookbook contains:

• 100 Easy to Follow Recipes using ingredients that are easily found at your local grocery store and that are ideal for cooking in your Anova Sous Vide Precision Cooker - each with complete nutritional information
• Delicious Sous Vide Meals For Every Occasion conveniently indexed and organized into chapters including Beef, Lamb, Chicken, Pork, Seafood, Vegetable, and Dessert recipes
• A Complete Overview of sous vide cooking with your Anova Sous Vide, detailing the essential information you need to know to earn your reputation as the local master chef
• Handy Charts and Indexes including temperature and conversion tables so all the information you need is at your fingertips

Recipes in this Anova Sous Vide Cookbook include: Bacon Wrapped Scallops, Garlic Butter Lamb Chops, Poached Lobster, Lamb Loin with Mint Olive Salsa, Honey Ginger Salmon, Juicy and Tender Swordfish, Rib Eye Steak, Spicy Eggplant, Teriyaki Salmon, and much more Grab this cookbook today and see for yourself what kind of world class dishes you can make tonight using your sous vide precision cooker

101 Popular and Easy-To-Make Recipes For Your Cast Iron Skillet or Pan

Cast iron cookware has made a comeback If you've recently purchased a cast iron skillet, dutch oven or pan, then this book can quickly give you the expertise you need to fully enjoy the benefits of cast iron cuisine.

The New Cast Iron Skillet Cookbook was written for today's reader - quick, short paragraphs with plenty of illustrations and easy-to-understand instructions. And, with 101 delicious and popular recipes at your fingertips, you'll always have a healthy meal ready for guests and family. Who is this book for?Anyone with a cast iron skillet

What's in the book:

• How to choose the best cast iron skillet
• How to clean your cast iron cookware
• How to season your cast iron skillets and pans
• A history of cast iron cookware
• Pro-tips

101 popular and deliciously healthy recipes

Here's a sample of recipes in the book:

• Asian Salmon Burgers with Spicy Mayo Sauce
• Asian Sesame Chicken and Broccoli
• BBQ Beef Brisket
• Blackened Tuna Steaks
• Braised Beef in Wine Sauce
• Braised Chicken Thighs with Lemon and Olives
• Brined Pork Chops
• Buttermilk Fried Chicken
• Cajun Style Chicken, Mushrooms and Onions
• Cheesy Chicken Nachos
• Crispy Fried Cod Fillets
• Crispy Salmon with Lemon-Butter Sauce
• Dry-Rubbed Flat Iron Steak
• Dry-Rubbed Pork Chops
• Flank Steak Fajitas
• Greek Style Burger
• Hearty Shepherd's Pie
• Mini Skillet Meatballs
• One-Pan Chicken Enchiladas
• Pan-Seared Thyme and Pepper Crusted Lamb Chops
• Pepper Crusted Beef Tenderloin
• Rosemary Roasted Veal Chops
• Seared Scallops and Spinach
• Seared Steak with Mushroom-Wine Sauce
• Skillet Chicken Pot Pie
• Skillet Chicken Sausage and Red Beans
• Skillet Roasted Chicken
• Skirt Steak with Chimichurri Sauce
• Spicy Panko Crusted Seared Salmon
• Steakhouse Rib Eye
• Sweet and Sticky Short Ribs
• Tasty Turkey Burgers
• The Perfect BurgerVeal Piccata