Here is the book that fans of the Big Green Egg have been waiting for!
The Big Green Egg is an enormously popular ceramic cooker known for its incredible grilling and smoking abilities, but it can also bake, sear, and roast. The EGG is so versatile, you may never use your indoor appliances again.
The Big Green Egg Cookbook contains more than 160 delicious recipes that utilize the unique cooking abilities of the EGG; many of the recipes were inspired by EGGheads (as passionate EGG users are affectionately known). Inside you’ll find inventive recipes that range from modern twists on tried-and-true barbecue favorites to gourmet recipes with sophisticated flavors.
An introduction that explains the product’s culture and history, helpful tips for cooking in the EGG, and extensive color photography complete this one-of-a-kind cookbook.
What started with a single-size EGG has now grown into a family of five models and an extensive complementary line of accessory products, each specially designed for the EGG. Used in tandem, EGGs and EGGcessories make an incredibly versatile and convenient cooking experience.
The Big Green Egg comes in five sizes with a model to suit the needs of every backyard chef, even ones who like to take their cookout on the road.
Extra-Large
205 pounds
24-inch cooking grid
452-square-inch cooking surface
Holds 2 (20-pound) turkeys, 24 burgers, 11 whole chickens, 12 steaks, or 14 racks of ribs vertically
Big enough to cook an entire meal for a crowd
Large
140 pounds
18-inch cooking grid
255-square-inch cooking surface
Holds 1 (20-pound) turkey, 12 burgers, 6 whole chickens, 8 steaks, or 7 racks of ribs
Most popular size, suits the needs of most families
Medium
95 pounds
15-inch cooking grid
177-square-inch cooking surface
Holds 1 (18-pound) turkey, 6 burgers, 3 whole chickens,
4 steaks, or 4 racks of ribs
Good for smaller families of two to four
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For more than fifty years, Bon Appétit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies such as double-lemon bars to party treats such as fresh strawberry-glazed cheesecake to unforgettable special-occasion finales such as a spiced chocolate torte wrapped in chocolate ribbons, Bon Appétit makes it a point in every issue to showcase desserts that make a delicious impression, no matter what the occasion.
Culled from Bon Appétit magazine’s extensive archives and including some never-before-published recipes, the Bon Appétit Desserts cookbook is a comprehensive guide to all things sweet and wonderful, designed to inspire both experienced home cooks and those just starting out in the kitchen. This collection of more than six hundred recipes features every kind of dessert: cakes (from layer cakes to coffee cakes, tortes to cupcakes), cheesecakes, pies, tarts, candies, puddings, soufflés, shortcakes, fruit desserts, ice cream, cookies, holiday desserts, and much, much more. In trademark Bon Appétit style, the book is rich with resources designed to make the dessert prep process as easy and as accessible as possible, including more than fifty inspiring four-color photographs, dozens of step-by-step illustrations, and tips straight from the Bon Appétit test kitchens. Sidebars in each chapter offer shortcuts, invaluable ingredient and equipment information, and options for adapting the recipes, including ingredient substitutions, suggestions on scaling recipes up or down, and, of course, plenty of do-ahead tips. Each recipe is also given a “whisk rating” from one to four to indicate the level of difficulty.
So what is it exactly that makes Bon Appétit desserts so special —and why do they have so many fans? Their proven combination of delicious new twists on classic recipes, each presented in a clear, easy-to-read format, means that Bon Appétit desserts have an appeal that feels both fresh and timeless. And Bon Appétit is a brand that has been trusted and respected for more than half a century. The delicious recipes in Bon Appétit Desserts have been meticulously tested in the magazine’s kitchens so that each one turns out perfectly—every time.
From Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild
Dear Friends,
When I was growing up, we had dessert every night. It wasn’t something that I really ever thought about, it just was. And of course, there was always a treat of some sort offered when my mom’s friends came over for coffee, when she and Dad played bridge every week, and when she hosted a dinner party.
My mom was a good cook and baker—she still is—so we had wonderful apple pies in the fall; terrific brownies, chocolate chip cookies, and shortbread in the winter; and fresh fruit cobblers and shortcakes in the spring and summer. And at my grandfather’s house in Maryland, my sisters and I took turns churning unforgettably good peach ice cream in a hand-cranked, salt-filled ice-cream maker.
Times have changed and so have desserts: Many are lighter and many are quick, and seasonality is more important than ever. Flavors that once would have seemed exotic—cardamom, pomegranate, lavender—are commonplace. But some things haven’t changed. Now, as then, a good dessert is all about that little hit of sweetness that gives any dinner its official wrap-up and launches us into the rest of the evening.
It has been said that the soul of a baker is different than the soul of a cook. Dessert making requires precision, and that’s where this book comes in. Each of the more than six hundred recipes here has been tested and retested by the experts in the Bon Appétit kitchens to guarantee sweet success every time. After more than five decades of publishing recipes for cakes, cookies, pies, tarts, cheesecakes, ice creams, and so much more, we’ve been able to pack a lot of info and expertise into these pages. So in addition to the recipes, you’ll find notes that let you know what to expect from each recipe; extensive tips and sidebars offering do-ahead suggestions and test-kitchen secrets; step-by-step illustrations to guide you through preparation; and thorough chapters on stocking your pantry, buying the most useful equipment, and mastering the essential techniques of dessert making. We want this to be your ultimate dessert resource, guidebook, and helpmate in the kitchen, whether you’re an enthusiastic beginner or a confident cook.
So go ahead and make something sweet for dinner tonight—I certainly will be. Because nothing provides the satisfaction, gets the attention, or creates memories like a great dessert.
––Barbara Fairchild, Los Angeles, California
Gift giving is a tangible expression of care and love. In this tradition, the recipes in Gifts Cooks Love: Recipes for Giving are a treasure trove of homemade foods ready to pack into tins, jars, boxes, and cellophane bags tied with a ribbon. From Orange Cardamom Marmalade and Salmon Gravlax to Bollywood Coconut Curry Popcorn Seasoning and Blueberry-Blackberry-Basil Margarita Puree, the recipes in Gifts Cooks Love will help you create the perfect handmade food gift for any occasion, year round. Sur La Table and Diane Morgan offer something for every level of cook—providing accessible recipes delivered with helpful kitchen tips and techniques, detailed ingredient notes, as well as guidance for artfully wrapping and presenting these forty edible gifts. For the beginning cook, a chapter is devoted to simple-to-make no-cook food gifts. Gorgeous full-color photographs encourage and motivate creativity, and each delicious recipe comes with a beautiful packaging and gift card idea; in some cases, an additional recipe that uses the original food gift. There are also ideas for combining several recipes to create themed gift kits. Gifts Cooks Love will show you how to turn your handcrafted, delicious food gifts into personal expressions of thoughtfulness. These are gifts that any cook will love to give or receive.
The Blue Chair Jam Cookbook is the definitive jam and marmalade book of the twenty-first century, approaching the nostalgic fruit kitchen with a modern, sustainable eye. Organized by the seasons, its recipes make the most of the freshest fruits and flavors, enabling both home and professional cooks to make vivid-tasting preserves throughout the year. The name for Blue Chair Fruit, Rachel Saunders’s Bay Area jam company, was inspired by Rachel’s vision of the nostalgic kitchen. The Blue Chair Jam Cookbook presents a personal approach to preserving that draws on Rachel’s ten years of jam- and marmalade-making experience. Unlike other works on the subject, this book clearly describes and illustrates each stage of cooking and testing for doneness, and addresses a wide array of technical questions about individual fruits and types of preserves.
Each of the over one hundred recipes contains the technical guidance and information needed to help ensure its success, and every season features flavor combinations ranging from the most simple to the most complex. An in-depth section examining different fruits and their varieties from a jam maker’s perspective makes this much more than a cookbook. All of this invaluable information springs to life in Sara Remington’s exquisite four-color photography, intimately inviting you into Rachel’s jam-making world.
Captain Edward John Smith
RMS Titanic, North Atlantic
April 15, 1912
Martin Luther King
Memphis, Tennessee
April 4, 1968
Napoleon Bonaparte
Defeated at Waterloo, Belgium
June 18, 1815
Alexander the Great
Babylon, Iraq
June 13, 323 B.C.
Diana, Princess of Wales
Paris, France
August 30, 1997
John F. Kennedy
Dallas, Texas
November 22, 1963
Gaius Julius Caesar
The Curia, Rome
March 15, 44 B.C.
George Armstrong Custer
Little Bighorn
June 25, 1876
Adolf Hitler
The Führerbunker, Berlin, Germany
April 30, 1945
Marilyn Monroe
Brentwood, California
August 5, 1962
Captain James Cook
Kealakekua Bay, Hawaii
February 14, 1779
John Franklin Candy
Durango, Mexico
March 4, 1994
Andrews McMeel Publishing’s My New Orleans by John Besh was awarded an International Association of Culinary Professionals (IACP) Cookbook Award in the American category at the 32nd IACP Annual Conference April 22. The IACP honors the world’s top gastronomic talents at the awards gala presentation, recognizing the top culinary professionals for their extraordinary contributions to the industry. This year, the IACP Cookbook Awards program celebrated its 25th year of applauding excellence and setting standards in cookbook publishing; 500 entries were submitted for consideration, making this year’s program one of the most competitive ever.
This marks the second year in a row an AMP title has won an IACP Cookbook Award. Last year, The Art and Soul of Baking by Sur la Table and Cindy Mushet won in the Baking category.
http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=911
“Mary Mac’s Tea Room is 65 years young and going strong—just like all us good ol’ Southern girls who get better with age. Awesome fried chicken, pot likker, greens, and cornbread—this is my kinda food, y’all.” ––Paula Deen
Tradition is very important in the South. John Ferrell knew this when he bought Mary Mac’s Tea Room, the Atlanta institution serving hungry diners since 1945. One tradition many restaurant owners cherish that John does not is keeping delicious recipes a secret from inquiring guests. In Mary Mac’s Tea Room: 65 years of Recipes From Atlanta’s Favorite Dining Room, 125 classic recipes are shared from the tea room steeped in tradition.
daily for years. One of the main ingredients that keeps people coming back to Mary Mac’s is its Southern hospitality. The dining room sees as many as 1,000 customers a day, and each diner is greeted personally and made comfortable with the help of Jo, the “goodwill ambassador” known for giving weary customers a huge smile and a helpful back rub.
Mary Mac’s Tea Room includes 125 classic recipes from the Atlanta landmark, along with employee biographies, celebrity and favorite guests (such as Cher and the Dalai Lama), historic and modern photography, old menus, postcards, and artwork from its colorful history. Regular customers and anyone who enjoys a hearty meal now have a chance to experience the sweet and savory Southern comfort of Mary Mac’s Tea Room in their own homes.
Longtime cookbook collaborators Roxie Kelley and Shelly Reeves Smith pool their talents again in At Our Table: Favorite Recipes to Share with the People You Love (Andrews McMeel Publishing, $24.99, June 8, 2010). This fifth cookbook in their series of illustrated cookbooks will have fans of good food and companionship pulling up a chair at the dining table.
A beautifully illustrated cookbook, At Our Table offers 125 simple and delicious recipes that emphasize how the experience of gathering for meals can energize us and help us recognize the richness and fullness of our lives. Recipes for appetizers, main dishes, sides, salads, breads, and desserts are offered along with timeless tips for cooking and kitchen preparation. Roxie’s popular conversational writing style and Shelly’s engaging illustrations bring it all together.
Friends and family will enjoy recipes such as:
- Kelly’s Tutti Fruity Dip
- Pork Tenderloin with Ginger Glaze
- Honey Whole Wheat Bread
- Cranberry-Orange Coffeecake
- And many more delectable dishes
Roxie and Shelley, friends and business partners for more than 30 years, have sold 150,000 books in their cookbook series. In At Our Table, they invite all of us to return to the table and savor time with family and friends along with real comfort food.
