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You Gotta Eat
A trained chef teaches you how to keep yourself fed in the face of stress, burnout, and exhaustion—and have fun doing it.
Delivery is expensive. Eating a spoonful of peanut butter is depressing. You can’t imagine having the energy to chop an onion. But somehow, you gotta eat. How does anyone feed themselves under these conditions?
Enter You Gotta Eat, a friendly, accessible resource for getting something on your plate when you have too much on your plate. Part cookbook, part pep talk, and part action plan, You Gotta Eat offers tips and tactics—plus ten “do exactly this” recipes—for making effortless food that’s nourishing, tasty, and even a little fun. Choose your current energy level and learn important kitchen skills:
- If you can open a package: Turn instant ramen into a feast
- If you can assemble a plate: Make a cheese board fit for a king
- If you can press a button: Whip up perfect eggs in the microwave
- If you can wield a knife: Turn any leftovers into a hearty casserole
- And dozens more ideas for living deliciously without impossible effort!
Whether you’re burnt out, depressed, overworked, a new parent, living away from home for the first time, or some combination of the above, let food editor, classically-trained chef, and nacho enthusiast Margaret Eby show you how to make your eating experience better—and easier—in every way.
Posted by Gaby Iori
Forking Good
For fans of NBC's The Good Place, a pun-filled and fully illustrated cookbook of 30 original recipes inspired by the philosophy and food humor of the hit show.
With its high concept, exceptional writing, eye-popping set design, stellar cast, meaningful explorations of what it means to be a good person, and clam chowder fountains, The Good Place has captured the hearts and minds of critics and viewers alike.
For the first time ever, fans can indulge their cravings for The Good Place with delicious, comforting, original recipes like “Macaroni and Socra-cheese,” “I Think Therefore I Clam (Chowder),” “I Kant Believe It’s Not Buttermilk Pancakes,” and more. Each recipe title references a philosopher or philosophical concept from the show and uses food analogies to explain those concepts to readers who, like Eleanor, can’t always follow Chidi’s lectures.
A refreshing and entertaining twist on cookbooks, Forking Good will help you plan your next viewing party as you re-binge your favorite show.
Yum-Yum Bento All Year Round
Yum-Yum Bento is back with 52 more easy seasonal-themed bento lunches.
From the depths of winter to the height of summer, a beautiful lunch can brighten any day. Japanese bento boxes are portable and pretty meals packed with healthy portions and plenty of cheer. And they’re outrageously cute! With Yum-Yum Bento All Year Round, you’ll fall in love with 52 tasty, in-season lunches. Spring into make-ahead action with packing tips, tutorials, side dish recipes, and more. From summer Sunshine Smiles to Christmas Gingerbread Friends, there’s a bento just perfect for your lunchbox today.
Selections from the Table of Contents:
Springtime Fun:
- Easter Chicks
- Dainty Daffodils
- Green Pea Brothers
Summertime Splash:
- Rainbow Sushi
- Cheerful Crab
- Seashell Fun
Fall Frenzy:
- A Pear Anywhere
- Fried Rice Jack-o-Lantern
- Pumpkin Twins
Winter Wonderland:
- Tomato Santas
- Rudolph the Red-Nosed Bagel
- Penguin Elves
Around the World in 80 Purees
Introduce your baby to a world of flavors with easy-to-make recipes for homemade baby food, featuring healthy ingredients, baby-friendly spices, and cuisines from India, China, France, Mexico, Morocco, and the rest of the globe.
Baby food is a terrific way to share the flavors you love, nurture development through wholesome ingredients, and encourage lifelong adventurous eating. So why limit your options to just bland mush? It’s time to think outside the jar! With Around the World in 80 Purees, you can create baby food inspired by the cuisines of India, China, France, Mexico, Morocco, and the rest of the globe. The recipes are quick and easy, with imaginative variations featuring your favorite spices and flavors. Continue the culinary adventure as your little one becomes a toddler by offering a range of internationally inspired simple solids. Broaden your baby’s palate by the spoonful!
Selections from the Table of Contents:
- Baby-Friendly Spices
- First Foods around the World
- Equipment
A Whole Wide World of Purees – For Babies 6 Months and Up:
- Indian Saag Masala
- Nigerian Isu
- Moroccan Figs and Apricots with Aniseed
- Chinese Congee
- English Peas with a Hint of Mint
A Spoonful of Flavor – For Babies 7-9 Months and Up
- Iranian Rosewater Vanilla Smoothie
- Ethiopian Niter Kibbeh
- Egyptian Fava Beans
- Japanese Carrot Soba
- Turkish Seasoned Lamb Kebabs
The Well-Seasoned High Chair – For Babies 10 Months and Up
- Mexican Atole
- Italian Pastina with Parmesan and Nutmeg
- Spanish Pasta Romesco
- Lebanese Muhallabia
- Taiwanese Lou Rou Fan
Leena Saini is a lifelong foodie who has written about global baby food for Baby Center and on the food blog Eat, Drink, Better. She’s also a regular contributor to masalamommas.com and Sally’s Place. She lives in New Jersey. Find her online at masalababyfood.com.
The Jersey Shore Cookbook
Whether you’re relaxing in your shore house or counting the days until your next beachside vacation, you can always eat your way down the shore when The Jersey Shore Cookbook is in reach. These timeless, delicious recipes represent the best edibles from the Garden State, drawn from 50 iconic and well-loved shore town restaurants, bakeries, and markets. Gorgeous full-color photography spotlights fresh local ingredients—clams, corn, blueberries, tomatoes, and more—along with profiles of the eateries and farmstands they come from. Add some atmospheric shots of the Jersey Shore and you’ve got the perfect roadmap for the best beach trip ever, even if you travel no farther than your very own dinner table.
Making Dough
Great pastry starts with great dough. And making homemade dough is easy as pie when you’ve got science on your side. Making Doughpresents simple formulas for creating a dozen different from-scratch doughs. The secret? Understanding how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. With tips and tricks from author Russell van Kraayenburg, anyone can make Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs. And thanks to Russell’s diagrams and plain-language explanations, it’s a snap to riff on his recipes and invent your own incredible pastries.
Table of Contents
Getting Started
Biscuit Dough
Scone Dough
Pie Dough
Shortcrust Dough
Sweetcrust Dough
Pâte à Choux Dough
Brioche Dough
Puff Pastry Dough
Rough Puff Pastry Dough
Croissant Dough
Danish Dough
Phyllo Dough
RUSSELL VAN KRAAYENBURG is the author of Haute Dogs (Quirk, 2014). His blog Chasing Delicious was a Saveur finalist for 2012’s best baking and desserts blog, and his work has been featured on such sites as Lifehacker, Co. Design, Business Insider, the Kitchn, Live Originally, the Daily What, Quipsologies, Neatorama, Explore, and Fine Cooking, among many other personal, cooking, design, and art blogs. He’s also written for publications such as Southern Living and Giada Weekly. He lives in Texas.
Posted by impart
