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  Eat More Tortillas

  Donna Kelly, Stephanie Ashcraft

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  From the authors of 101 Things to Do With Chicken and 101 Things to Do With Rice, 75 recipes that will change how you see the tortilla. Move over sliced bread; there’s a new fare in town.Tortillas are now an indisputable staple of the American diet. Expand your horizons beyond the humble quesadilla with the help of this funky new cookbook, Eat More Tortillas. Try Smoked Salmon Triangles, Sloppy Joe Tacos, Southwest Lasagna, Tortilla Cannolis…and the list goes on with 75 recipes for breakfasts, soups, salads, snacks, dinners, and desserts—each featuring the beloved tortilla. Whether you’re cooking a family meal, prepping for game day, snacking on the go, or navigating your first kitchen, this bargain cookbook will give anyone plenty of reasons to Eat More Tortillas.

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  Cooking Dirty - A Story of Life...

  Jason Sheehan

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  THE GRIT AND GLORY OF RESTAURANT LIFE, AS TOLD BY A SURVIVOR OF KITCHENS ACROSS AMERICA Cooking Dirty is a rollicking account of life "on the line" in the restaurants, far from culinary school, cable TV, and the Michelin Guide—where most of us eat out most of the time. It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried—a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

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  Julia M Usher's Ultimate Cookies

  Julia M. Usher

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  Delve into the world of cookie magic, where you can make everything from edible jewelry to cookie bacon and eggs! Organized by theme, each chapter is overflowing with luscious photographs and dozens of recipes and ideas. In carefully illustrated details, the author guides you to make perfect little cookie masterpieces.

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  How to Win a Cowboy's Heart

  Kathy Lynn Wills

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  This fun cookbook is full of charming cooking tips and advice for catching your man’s heart—through his stomach. The belly-filling recipes will satisfy the hardest working ranch hands, cowboys, farmers, and western-loving city folks. The recipes are organized into meals from the first date and “Hand Holdin’ in the Parlor” to when it’s time for “Impressin’ the In-laws.” The shopping list for a well-stocked western pantry will set you up for serving tasty grinds such as Sweet Potato Pancakes, All-Day Red Beans, Smothered Yardbird, Cowboy Cottage Pie, and Stewed Fruit with Sugar Dumplings when that dinner bell rings.

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  Everything Vegan - 250+ Easy...

  Vegetarian Times

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  A diverse and delicious collection of over 250 vegan recipes from the experts at Vegetarian Times magazine. Whether you’re vegan for a day, a week, a lifetime, or even just for lunch hour, you’re always on the lookout for deliciously satisfying animal-free recipes. Vegetarian Times Everything Vegan is the something-for-everyone vegan cookbook with hundreds of tasty, healthful recipes that can woo even omnivores to the possibilities of plant-based eating while wowing committed vegans and vegetarians. Beautifully illustrated and accompanied by a thoughtful and informative foreword by Neal D. Barnard, MD, Vegetarian Times Everything Vegan is a must-have resource for anyone who lives vegan, loves cooking, or is looking for healthy meal ideas with proven weight-loss benefits. Inside, you'll find: • 250+ easy, healthful recipes with nutrition information • 50+ beautiful full-color photos • Features, tips, and sidebars that provide helpful hints on food shopping, prepping ingredients, and speeding up cooking times

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  Supper at Richard's Place -...

  Richard L. Jones

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  “This collection of the home-style Southern dishes Jones prepares at his Queens, NY restaurant brims with familiar favorites.” —Publishers Weekly  Selected for inclusion in Food & Wine’s Best of the Best cookbook 2005    Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard’s Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones’ love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking.   From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes—some familiar, others updated and reconsidered to reflect both New York’s diverse influences and the country’s dietary trends—that is sure to delight anyone, anywhere, with a taste for soulful food.   The inclusion of recipes for breads and biscuits like Crusty Skillet Corn Bread and Sweet Potato Bread is a refreshing nod to homestyle cooking in this era of carbohydrate restraint, and his chapter on sauces, salsas, relishes and dressings includes some Southern surprises, like watermelon salsa. Chef Jones culminates the collection with his own special recipe for the Southern classic, Red Velvet Cake, among ten savory and simple desserts. Supper at Richard’s Place: Recipes from the New Southern Table will appeal to anyone craving fool-proof, kitchen-tested comfort food.  “In depth old-fashioned Southern cuisine.” —Midwest Book Review

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