The fully updated and revised edition of the cookbook that generations of Americans trust, with more than 375 new recipes--including for air fryers, multi cookers, slow cookers, and more--everything the modern home cook needs to confidently cook today.
For the past 100 years, Betty Crocker has helped generations of American home cooks, and this is the trusted recipe book that they've come to trust. This 13th edition of the Betty Crocker Cookbook is radically refreshed and made with busy families in mind, with more than 375 exclusive, new, and on-trend recipes. Look for 5-ingredient, air fryer, multicooker, and slow cooker recipes throughout, plus ways to use up your on-hand ingredients, dependable cooking guides, and much, much more. For the health-conscious, you'll find a new veggie-forward chapter, plus gluten-free and vegan recipes, with full nutritional info for all of the 1300+ recipes.
Perfect for makers of any cooking level, this foundational tome offers an introduction to basic kitchen tools and staples plus charts for cooking times and storage, measurement conversions, as well as inspirations to be creative in your cooking. As a complete kitchen guide, it's everything a home cook needs for confident cooking and baking at your fingertips, with chapters on appetizers and salads, cookies, cakes, and desserts, and all eating occasions in between. Now in a durable, lay-flat, book format, this comprehensive and indispensable book makes it possible to channel your inner Betty and share great food with those you love.
This essential guide for today's home cook delivers reliable and delicious recipes for every occasion:
![Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]](https://www.bristolbookstore.com/sites/bristolbookstore.com/files/imagecache/product_list/isbn_images/9781607749707.jpg)
"Learn the template, and any cocktail you can think of is within reach."--Food & Wine "Too bad all college textbooks weren't this much fun."--Garden & Gun "A must for amateur and pro mixologists alike."--Chicago Tribune "If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you'll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?"--Steven Soderbergh, filmmaker
![Farm Table: [A Cookbook]](https://www.bristolbookstore.com/sites/bristolbookstore.com/files/imagecache/product_list/isbn_images/9781984862662.jpg)
"A heartwarming and uplifting book. The recipes are utterly gorgeous."--Nigel Slater "Julius is a true artist and his talents are an inspiration."--Courteney Cox Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. Recipes include: - Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam
- Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas
- Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce
- Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.
The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a cookbook with 90 delicious, entirely gluten-free bread recipes made from easy-to-find ingredients--a perfect gift for health conscious foodies and bakers!
With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zoë François have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy--even in beer and Scotch whiskey. But the thing they miss most? Bread. Based on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook--most of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway "Rye" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes--plus 100 black-and-white instructional photos and 40 gorgeous color images--the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day!
Discover how to make more than 200 easy, delicious, and affordable recipes with only four ingredients or less in the third edition of the hugely popular Home Bartender. From classic cocktails to alcohol free mocktails, this bartender's bible has everything any host, hostess, or hobbyist could need to be the perfect home bartender.
Making drinks at home has never been easier for the busy mixologist, and you don't need expensive liquor or exotic and obscure ingredients to make a craft cocktail. This book contains perfect, classic, and budget versions of old favorites--such as the Martini, Old Fashioned, Manhattan, Cosmopolitan, Margarita, and Gin and Tonic--as well as new drinks that will keep you coming back for more.
Inside this bartender's bible you'll find:
Spend less time mixing and more time hosting with The Home Bartender: The Third Edition.
This updated edition makes a great gift for:
"A new beverage is the pride of the bartender, and its appreciation and adoption his crowning glory," declared Jerry Thomas (1830-85), the most famous bartender of his era. Known as "the father of American mixology," Thomas developed the showy techniques practiced at his saloons throughout California and New York. From hot whiskey toddies to wedding punch to "temperance drinks," this extensive compilation of timeless recipes will delight modern-day mixologists and their guests.
"There are so many bartending recipes in this book, it's doubtful you'll need any other guide." -- The Paperback Stash.
In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and study--botched attempts and inspired solutions--have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple--how ice forms and how to make crystal-clear cubes in your own freezer--and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.
Arnold's book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.
Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you're in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard--one that no bartender or drink enthusiast should be without.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION The Craft of the Cocktail was the first real cookbook for cocktails when it first published in 2002, and it has had a remarkable influence on bartending. With this new edition, the original gets a delicious update, bringing expertise from Dale DeGroff, the father of craft cocktails, to the modern bar for a new generation of cocktail enthusiasts. The beloved histories, culture, tips, and tricks are back but all are newly revised, and DeGroff's favorite liquor recommendations are included so you know which gin or bourbon will mix just right.
Filled with party prep wisdom, from stocking your pantry to building a menu, Party Tricks equips you to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won't stop talking about it--and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party. HOW WE COOK AND EAT TODAY: We've never had better access to a comprehensive variety of pantry ingredients, and it's changing the way we host, cook during restorative nights at home, and eat at restaurants. Trends like charcuterie boards, tinned seafood, and "girl dinner" are perfect examples of the move away from complicated, time-intensive recipes toward small plates and platters of assorted bites. This book makes it easy to throw together delicious, satisfying meals made up of the things you love for parties and for party-of-one brunches, lunches, or dinners. EASY, ELEVATED BITES: Who doesn't love the ease of appetizers? Tapas, snacks, and light bites offer the best low-lift, high-reward approach to entertaining. This book elevates your app game with recipes that require just a few ingredients but feel fancy nonetheless. KNOWLEDGEABLE AUTHOR: Anna Hezel is a cookbook author and food journalist who has published in The New York Times, Bon Appétit, GQ, Rolling Stone, The Wall Street Journal, New York Magazine, Eater, Food52, and more. Her popular Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados was named a Bon Appétit Best Cookbook of Spring 2023 and a WIRED Best Cookbook of 2023, and praised by Ryan Seacrest as "a fun read, packed with great facts, recipes, and recommendations for tin-thusiasts like myself and those who are fans but just don't know it yet." Perfect for:
WINNER OF THE 2024 JAMES BEARD AWARD FOR BEST BEVERAGE WITH RECIPES BOOK
Slow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients--whether foraged or purchased from the store--into incredibly unique beverages and cocktails.Organized by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honoring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more.
Beautifully photographed by the author's wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist's guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece.
This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.