Megs Friendly And Practical Slow Cooker Pork Recipes (Megs Friendly And Practical Cookbook Series 3)

Especially with cooler months coming along and the days are dark so much sooner. But, after watching her on the public television station, when I had the opportunity to try out this cookbook, I jumped at it. The book overall is well put together and speaks quality. A lot of time and effort was spent in the design process. There are a slew of ingredients, many of which, the typical home would not have on hand. Therefore, it would require a stop at the grocery story to stock up.

For me, the main issue was the amount of steps before placing all the ingredients into the crockpot to cook. So I do not have a lot of time to do very much prep to get the meal ready. What I can do in the evenings, I do. This is a book that would be great if you had someone who could do all the work for you, so that when you arrive home in the evening it is done. Or, you prepare on the weekends when time is a bit more plentiful. All in all, I did enjoy the cookbook and will use it more in the future. Once I get all the ingredients and a weekend ready to try another recipe out.

This review contains my own thoughts and opinions.

I received a complimentary copy of this book from the publisher. Aug 28, christianchicklit rated it it was amazing Shelves: I have a whole new appreciation for my slow cooker and what it can do after looking through this book.

Who is this book for?

While this book does provide some traditional slow cooker recipes for meals that can cook while you're out at work for the day, this book is a bit different and also includes some new recipes that show you how to utilize the unique benefits of the slow cooker cooking style to accomplish some amazing new feats. There are lots of recipes with new international flavors and styles. This is not just a collection of stew and chili recipes. I had never thought about poaching salmon in a slow cooker, but it seems to be a perfect process to cook salmon with the guarantee that you will not dry it out or overcook it.

And it only takes an hour to poach salmon in the slow cooker. In addition to a lot of main dish recipes this book also includes ideas for side dishes, breakfast, and some desserts cheesecake! My favorite part is that every recipe has a picture to show you what the end result should look like.

What a great update this recipe book gives to my old slow cooker. I've always loved that appliance and now there are so many more reasons to love it! I can't wait to try several of the recipes. I received a complimentary copy of this book from Blogging for Books in exchange for my fair and unbiased review. Aug 29, Monica rated it really liked it Shelves: Martha Stewart's Slow Cooker is full of beautiful, colorful photos to accompany the recipes in this book. Interestingly enough, Martha Stewart said she only recently started using a slow cooker and her mother didn't use one growing up.

However, she said she has been impressed with the slow cookers she has tried out in recent years and now thinks of it as a "smart cooker. There are chapters on meat, poultry, seafood, meatless, side dishes, breakfast, sweets, and stocks and sauces. My family eats more chicken and meatless dishes than other meats Martha includes.

I also think the recipes for basic stocks, sauces and jams will be good to use. I think I will use about a quarter of these recipes. I wish there were more than that but we don't cook much for seafood since we live in the middle of the country where we don't get a lot of really fresh seafood like they do in New England.

But the recipes I want to try look simple to follow with great pictures and good instructions. I received this book from Blogging for Books for this review. Sep 04, Nancy rated it it was amazing. Great Photos, Interesting Recipes The best thing about this cookbook, next to the recipes, is the mouth watering pictures of the finished dishes.

It made me want to try all of them. The recipes are good and generally easy to make. However, there are often several steps that are done before or after using the slow cooker. This has the advantage of increasing the flavor of most dishes, but also adds preparation time. The book features useful information such as the Slow Cooker Com Great Photos, Interesting Recipes The best thing about this cookbook, next to the recipes, is the mouth watering pictures of the finished dishes.

The book features useful information such as the Slow Cooker Commandments and The Basics, which are information included at the beginning of each chapter. The book contains recipes for meat, seafood, poultry, side dishes, stocks and sauces, breakfast and sweets. I found the content heavy on meat dishes. I would have preferred more meatless dishes. However, Spaghetti Boulognese is excellent. The chapter on sauces and stocks is very helpful. The slow cooker is an excellent device for preparing stocks.

• Tsur Mishelo - Score.
• Posts navigation!
• Trouble Is a Gift: A Story of Addiction, Recovery, and Hope;
• Categories?
• How to Use Bakeware to Shape & Bake No-Knead Rolls & More: From the Kitchen of Artisan Bread with Steve;
• Cookbook Details:.
• .

The chapter on fish was also useful. We eat a great deal of salmon. However, poaching in slow cooker makes it come out perfect. If you enjoy slow cooker cooking, this is a very helpful book. Aug 28, Aimee rated it it was amazing. This is another great Martha Stewart cookbook. I use my slow cooker a lot and this book is filled with wonderful recipes with great pictures included. There are the usual slow cooker recipes that I expected to find like beef stew and coq a vin, but there were a lot of recipes in here that surprised me like pho and Vietnames baby back ribs.

There are lots of international recipes that look great. There is also a section at the end for basic bases and sauces that I found very helpful. All in all t This is another great Martha Stewart cookbook. All in all this is a great new addition to my cookbook collection.

I received this book from Blogging for Books for an honest review. Feb 21, Sarah Lee rated it liked it Shelves: Okay, so the recipes are good and sound. Why I marked this down, Martha states that she is not a user of a crock pot and obviously does not understand that they are usually used by people to make life easier. Several recipes require precooking ingredients, cooking parts of the meal after the crock pot items are complete and others were just very complicated.

Also a lot of the recipes are things that the average user would already know how to do so I would have said it was a good book for people Okay, so the recipes are good and sound. Also a lot of the recipes are things that the average user would already know how to do so I would have said it was a good book for people using their first crock pot, except for the complexity of the recipes. Jan 08, Laura rated it liked it.

Great book for the tips and strategies, but if you use a slow cooker often you're going to have a lot of these recipes already. She really excels at veggies and sides; also, the pictures are great. While a lot of these have some prep beforehand, if you have the kind of slow cooker that also browns, these are still one-pot meals. It's a solid book, but I really expect groundbreaking, creative recipes from Martha and it kind of feels like she's hopping on the bandwagon here.

Sep 09, Mindy rated it really liked it. If you want to take your slow cooker to the next level, then this is the book for you. There is a nicely international selection of recipes, accompanied by delicious photos. There are tips to help you create more taste and texture in your slow cooked dishes, whether you follow these recipes or more familiar standbys. Professional chefs and confident home cooks Cookbook Review Rating: In addition to the inspirational food, Berselius writes evocatively about his homeland of Sweden, his foraging trips to upstate New York and being a restaurateur and chef in Brooklyn.

Berselius has his own distinctive style. Some of the the most impactful presentations are the most simple, yet belie the numerous processes that go into their creation. Techniques such as smoking, pickling and fermenting along with a fair bit of foraging mean that cooking from the book will require a fair amount of committment in terms of time, energy and organisation. Definately not the book to reach for when you come home late from work and need to rustle something up in 20 minutes.

Lichen, caramelised cream, pine mushroom, spruce and chanterelle; grilled eel head on a branch; mackerel and black locust; sourdough, smoked hake and toasted milk. The food ranges from delicate lenghts of pickled and compressed cucmber are artfully decorated pickled linden flowers to red in tooth and claw truffles made from pigs blood, butter and rose hip but always seem to evoke some wild Nordic landscape. Some readers may find the book a little po-faced and over serious.

Aska provides genuine insight into the mind of an exciting chef who is pushing the boundaries of his own creativity. As accomplished as Berselius obviously is, I get the feeling that there is much more to come from him. Roll on Aska book two. Professional chefs Cookbook Review Rating: Daniel Clifford is one of the most revered, respected and, at times, controversial chefs working in the UK today. Clifford is brutally honest in the fascinating autobiographical passages that begin each chapter, both about the industry and his personal life, making Out of My Tree as much of a page-turning blockbuster as it is a document of modern British haute cuisine.

Expect to be up to the early hours finishing it. This is unashamedly Michelin food, so the recipes are often long with numerous elements and many ingredients and replicating them will be demanding, requiring intricate and precise cooking. On very special occasions or simply when the urge to spend a whole weekend and a whole weeks wages on ingredients hits you.

We could be here all day. One of the many wonderful things about Out of My Tree is the warts and all approach. Of course there are the many triumphs; the insanely complicated Chicken, Sweetcorn, Truffle and Peas that won Clifford four perfect 10s on the Great British Menu and includes ballotine of chicken lined with spinach, stuffed with steamed truffled egg white and sweetcorn jelly to resemble an egg , wrapped in potato string and deep fried.

But there are also some embarrassing also rans such as parfait of banana, chocolate and a palm tree-shaped coconut tuile from all the recipes are dated that looks like it might have come straight from a TGI Fridays menu. Clifford and his publisher deserve a standing ovation for the obvious effort put into this book. A reported three years have gone into its production and it shows from the perfect food as someone who has been involved in the making of a cookbook, trust me that getting dishes of this degree of complexity to look immaculate on the page takes some doing to the extensive biography and numerous extras like interviews with past employees and the string of forewords by Sat Bains, Tom Kerridge, Claude Bosi and others.

Little details like illustrating the stock recipes with photos of how the finished product should look like elevate the book above the norm. This is unashamedly Michelin-starred, fine-dining, testosterone fueled stuff which may not appeal to every reader. Out of My Tree is the new White Heat, a once in a generation book. Enthusiastic diners will find the book truly eye opening. Progressive British Suitable for: Californian Nancy Singleton Hachisu, a recognised authority on Japanese cooking both in America and Japan where she has lived for over thirty years.

There is a huge range of recipes included in this veritable encyclopedia of Japanese food so you could easily find yourself dipping into it on a regular basis. Japanese food has become an everyday part of the British diet.

Upcoming Events

From udon at Wagamama to ramen at Bone Daddies, from robata grilled lamb chops at Roka to the omakase tasting menu at the three Michelin-starred The Araki, Japanese cuisine has become so prevalent that there are now even sushi counters in supermarkets. Japanese ingredients and techniques have also become part of many progressive British kitchens with dashi becoming almost as common as chicken stock.

But even the most ardent Japanophile chef will probably only have scratched the surface of a food culture with a recorded history dating back to the third century. This is the perfect primer for anyone wanting to deepen their knowledge of an endlessly fascinating subject. What is it about American-published cookbooks that makes them just so damn desirable? At over pages, the book has a certain authoritative weight and the glossy paper makes the full-colour photographs pop. Set aside that Grisham, the generous recipe introductions include plenty of culinary-related personal anecdotes and opinion, as well as cookery lore and background to the recipes themselves, making it a nighttime page-turner par excellence.

Dannette Tomczak; Praylow Meg Cookbooks

Despite an almost encyclopedic approach to global cuisine, you should have no trouble finding the vast majority of ingredients in a good supermarket. Only if you like cooking delicious food. Otherwise, give it a miss. Beginners and confident home cooks Cookbook Review rating: Buy this book Smitten Kitchen Every Day: Cook from this book Crispy tofu and broccoli with sesame peanut pesto Smoky sheet pan chicken with cauliflower.

Cook more from this book Smoky sheet pan chicken with cauliflower. Buy the book Smitten Kitchen Every Day: Cook more from this book Crispy tofu and broccoli with sesame peanut pesto. Restaurateur and seafood expert Rick Stein has been absolutely bloody everywhere. Tortillas, tacos, enchiladas, corn, chilies and avocado abound. A short section on staples like guacatillo sauce made with tomatillos, avocado and chilies and a list of essential Mexican larder ingredients make the book a perfect primer for the first-time Mexican cook.

Each of the seven chapters that cover breakfasts and brunch, street food, vegetables and sides, fish and shellfish, poultry, meat and desserts and drinks is prefaced by a short essay by Stein, which, combined with the comprehensive and informative recipe introductions and the vividly colourful location photography makes for a satisfying travelogue. Recipes are well written, easy to follow and for the most part straightforward to prepare.

Buy this book Rick Stein: Cook from this book Ensenada fish tacos Turkey breast with pasilla chipotle chilli butter sauce Mexican rice pudding with honeycomb. An enticing collection of sophisticated recipes for the home cook by a new name in food writing. Redzepi — why does that sound familiar? This is her debut book. The mostly overhead food photography by Ditte Isager is simple and uncluttered, allowing the dishes to speak for themselves. High-quality glossy paper means the reproduction of the images is so lifelike that you almost want to plunge a fork into the pages. Beef glazed celeriac with buttermilk sauce; cheese ravioli with brown butter egg yolks, parmesan and sage; kale and mushroom carbonara; quinoa salad with spiced onions; brownies with flaky salt and white chocolate chunks.

It seems that great care has been taken to make these recipes as accessible as possible so you should be able to find everything you need at your local supermarket. With everything from soups to pasta dishes and roasts to desserts including a twist on tiramisu with a cheesecake-like crust , you could easily find yourself reaching for the book on a daily basis. Buy this book Downtime: Cook from this book Roasted ratatouille with orzo Lasagne with sausage meatballs Danish apple dessert.

River Cafe 30 commemorates the thirtieth anniversary of one of the most influential restaurants in London. Before Ruth Rogers and Rose Gray opened what was a nine table lunchtime-only canteen for the architects and designers who work in the converted Thames Wharf warehouse in Hammersmith that houses the restaurant, there were only fake trattorias serving generic Italian fare. Taken purely as a collection of recipes, there is much to recommend River Cafe This is simple, delicious, ingredient-led food requiring, in most cases, minimal skill from the home cook.

However, this is not a book for the faint of wallet. Three decades of culinary history are condensed into two brief pages of text plus some architectural drawings, a sample of one of the first menus and an article published in the New Yorker magazine in Despite high production values, there is more than a whiff of cash-in about River Cafe Beginners and confident home cooks Cookbook Review Rating: Cook from this book Mezze paccheri, black pepper and langoustine Risotto al Amarone di Valpolicella Veal shin slow cooked with Barolo and sage.

Remove the legs from the wild ducks reserve these for another use , leaving as much skin on the breasts as possible. Remove the wishbone and innards. Place hay in the bottom of a large high-sided pot and rest the wild ducks on the hay. Set the hay afire, so it burns the wild ducks. Let the hay almost finish burning, then cover the pot with a lid to suffocate the flames. Let the wild ducks smoke for 10 minutes, then keep chilled until use. The wild ducks may be smoked a couple of days prior to use.

1. .
2. La Reine des Épées (French Edition).
3. A More Excellent Way.
4. Emotional and Ethical Challenges for Field Research in Africa: The Story Behind the Findings?
5. CURTAIN UP ON MY STAGE:Revisiting a Finger Lakes Childhood.
6. Easy Accountancy: Start-up Guide for the Self Employed, Sole Traders, Freelancers and Small Businesses?
7. See a Problem?.

Bake the Hokkaido squash in the oven at degrees Celsius for an hour, then let rest for about 30 minutes. Slice open the squash, remove the seeds and scrape out the flesh. Squeeze the lemon and orange and strain the juice. Blend the Hokkaido squash to a smooth pure, adding orange and lemon juice to taste. Sweeten with Acacia honey, if needed we never add salt. Grill the skin of the wild ducks on all sides. Roast the wild ducks in the oven at degrees Celsius for minutes, depending on their size, and let rest for five minutes.

Slice off the breasts and lay them skin-side down on the grill for a few seconds, then slice thinly and season with salt and toasted crushed coriander seeds. Fan out slices of wild duck on a plate. Place a spoonful of Hokkaido squash puree on the side and pour the brown butter-maple syrup-espresso sauce over the duck. Cook more from this book Baked white onion with tamari Turbot with fennel ravioli. Rinse and dry the fennel bulbs. Slice thinly on a mandoline and transfer to a pot, adding the grapeseed oil.

Bruise the lemongrass stalk with the back side of knife, then transfer to a tea bag along with star anise. Add the tea bag to the pot. Place a piece of wet parchment paper over the fennel and roast at medium heat until tender and caramelised. It may stick a bit to the bottom of the pot.

Remove the pot from the heat and let stand for a few minutes.

A Mega Announcement! - The Roasted Root

Stir the pot well so that the caramelised bits in the bottom dissolve. Return the pot to the heat. Let the fennel become tender and golden, then remove the tea bag. Blend the fennel smooth and add salt to taste. Elevate your barbecue by incorporating sous vide cooking into the menu plan. By cooking the f The results are simply sublime: Ribs, so juicy and tender the meat falls off the bone. Chops and chicken that stay moist and tender.

A Mega Announcement!

Perfect corn on the cob, vibrant veggies, tender potatoes. This book will show you how to do it all. Armed with the SousVide Supreme as your secret weapon, youll be cooking like a top chef and enjoying all the pleasures the barbecue season has to offer. This year, take the stress, anxiety, and hours of attentive turning, basting, and stirring out of traditional holiday cooking with Step-by-step instructions and a selection of chef-tested recipes guide you through the simple ways of sous vide cooking. Filled with sous vide recipes for tantalizing appetizers, entres, side dishes and desserts, as well as tips for planning and organizing meal preparation, and full-color photos showing food presentation, this book is the perfect holiday kitchen companion.

Today's newlyweds are contemporary and anything but traditional. Couples are more independent and their tastes are savvy because t With this collection of no-fail recipes for easy and delicious meals from two experienced family cooks here is all the help needed to start cooking together. Bold flavors peppered with international influences, decadent comfort foods, and plenty of meatless options are fresh, budget friendly and easy to make.

Prepare main dishes quickly after work or enjoy a leisurely romantic dinner for two. Indulge in a rich dessert or scrumptious appetizer that steals the show when your in-laws visit for the holidays. Specific recipes targeted to the most popular small appliances on today's bridal registries are also included to make the most of all those popular gifts. The ultimate gift for newly married or engaged couples, The Newlywed Cookbook features a modern design, full-color photography, and over 70 recipes for every occasion. So now you can create easy and delicious meals that are as new and exciting as the first year of marriage.

Twelve midcentury-era books featuring vintage cookbooks in varied shades of blue and green Various authors and publishers: Decorative blue and green cookbooks with lightly distressed overall wear are suitable for reading and kitchen inspired vintage book decor. Shop our beautiful decorative books, including vintage coffee-table books, curated collections of old books and a large selection of modern book decor, including our best-selling Modern Books by the Foot and Book Walls!

Shop our beautiful decorative books, including vintage coffee-table books, curated collections of old books and a large selection of modern book decor, including our best-selling Vintage and Modern ColorPaks and Book Walls! Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant.

And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon.

Species to be included in this landmark book were voted upon by birders across North America , votes in just four days! Each page includes authentic, detailed backgrounds depicting where each bird perches, nests, and feeds. Readers can learn about the bird they colored…characteristics and behaviors that make each bird unique and special. Perforated pages make each finished page easy to save and display. Camp Dutch Oven cooking A step by step primer on outdoor camp oven cooking.

Complete with illustrated guides and great recipe Twenty midcentury-era cookbooks featuring a curated mix of cooking selections. Decorative vintage cookbooks with moderate overall wear are suitable for reading and kitchen inspired vintage inspired kitchen book decor. Twenty vintage cookbooks featuring vintage cookbooks in neutral shades of gre Decorative cookbooks with moderate overall wear are suitable for reading and kitchen inspired vintage book decor.

Two vintage cookbooks in unified shades of green featuring The Horizon Cookbook and I Includes two volumes housed in original pictorial slipcase. Edited by Horizon Magazine. American Heritage Publishing Company, Inc. Ribbon-wrapped vintage cookbooks with moderate overall wear are suitable for gift giving, reading and vintage inspired book decor. Twelve vintage cookbooks featuring selections that highlight cooking around Decorative cookbooks with lightly distressed overall wear are suitable for reading and culinary inspired vintage book decor.

Strip away up to 16 pounds in two weeks with the weight-loss power of gourmet superfoods. Ever since the arrival of David Zinczenko's bestselling Zero Belly Diet-with its proven formula to rev up metabolism, melt away fat, and turn off the genes that cause weight gain-fans have been clamoring for more scrumptious, waist-slimming recipes to add to their weekly menus. Zinczenko answers the call in Zero Belly Cookbook-a collection of more than quick, simple, restaurant-quality meals that will improve how you eat, feel, and live.

Set your metabolism racing with the all-day fat-burning protein power of Spinach and Onion Strata and the superfood-packed Apple Pie Muffins. Quell hunger with low-calorie, belly-flattening takes on such indulgent favorites as Turkey Meatball Heroes with Onion and Peppers.

Including tasty dishes from such celebrated chefs as Jason Lawless, Susan Feniger, Chris Jaeckle, and Anita Lo, these tantalizing, easy-to-prepare recipes are specifically designed to target the fat that matters most to your health: Regardless of your health history, your lifestyle, or even your genes, Zero Belly Cookbook will give you the power to flatten your belly, heal your body, soothe your soul, and live better than ever.

Heis alsoa fabulously neuroticmanwhodirectshisenergyinto ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. But being a chef means that it's your job to make people happy, and so, to thank you for being there while he works out his issues, he offers you this collection of trulyexcellentrecipes, like roast beef with crispy shallots and smoky French dressing, a mind-blowing mayonnaise that tastes exactly like pho, or so many ways to make vegetables into sandiwches that you may never eat salad again.

A Super Upsetting Cookbook About Sandwiches will make you laugh, make you cry, and most of all, make you hungry. ANew York TimesBestseller Get the recipes everyone is talking about, handy nutrition facts, and stunning photographsin the deb Gina Homolka is America's most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you'd swear are anything but. It only takes one look to see why people go crazy for Gina's food: The Skinnytaste Cookbook features amazing recipes: As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself.

She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started "skinny-fying" her favorite meals so that she could eat happily while losing weight. With stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

Turn your kitchen into a secret weapon for losing up to 20 pounds in 28 days through the fat-burning power of food! Use food as me You will find over simple, effective, mouthwatering, family-pleasing recipes designed to evoke change in your body with a plan that celebrates food, thrives on variety, and has you eating five to six times a day according to a three-phase plan strategically designed to keep your metabolism burning at lightning speeds. On phase 1 you will cook to unwind stress and support your adrenals with nourishing breakfasts like Strawberry Pancakes, as well as delicious entrees like the Mediterranean Turkey with Wild Rice.

On Phase 2, you'll be cooking to unlock stored fat and feed the liver with protein-rich salads like the Grilled Turkey Bacon and Asparagus Salad, and luxurious dinners like Rosemary Pork Tenderloin with Mustard Greens. Then on Phase 3, it is time to use your kitchen to unleash the burn and ignite the Fast Metabolism hormones with high healthy fat meals like the Fried egg with Olive Oil Spinach.

You'll prepare dairy free creamy soups and stews like Leek and Cauliflower Soup, and serve crowd-pleasing dinners like Turkey and Bell Pepper Casserole. As you cycle through all three phases each week you'll add kindling to your metabolic fire with amazing snacks like sweet potato fries served with dips and dressings like Mango Salsa. And to top it all off, for each phase you'll be whipping up rich desserts and smoothies, like Coconut Almond Pudding and Blackberry Sorbet.

Plus plenty of vegetarian, vegan, and gluten-free options, such as a hearty lentil chili, savory Artichoke-Avocado Salad, and Garden Egg White Souffle. Full of helpful and affordable hints for cooking on each of the three phases, a wealth of freezer-friendly recipes to cook in bulk, and dozens of slow cooker options that can be prepared in under 5 minutes, this is the ideal tool for the busy mom, the on-the-go professional, or anyone who wants to make delicious, nutritious, home-cooked food part of his or her Fast Metabolism lifestyle.

America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long be Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialized chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks.

The recipes range from simple sweets to show-stopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining. A stylish revision of the classic cookbook from America's longest continually operating chocolate manufacturer. Includes more than 80 recipes, a primer on chocolate varieties and uses, and more than 25 full-color photographs. This perfect gift for chocolate lovers includes a new holiday recipe section with a guide to creating edible gifts like cocoa mixes and decadent fudge sauce.

Previous edition sold more than 65, copies. From the beloved restaurant, a cookbook featuring more than recipes that celebrates fresh produce, meals for sharing, and the