New Release Books by Mindy Fox

Mindy Fox is the author of Antoni: Let's Do Dinner (2021), Antoni in the Kitchen (2019), Antoni in the Kitchen Signed Edition (2019), Ginger (2016) and other 7 books.

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11 results found

Antoni: Let's Do Dinner

release date: Jan 01, 2021
Antoni: Let's Do Dinner
Antoni Porowski shares 80 of his favorite weeknight recipes to help fans make it from Monday to Friday in one piece. Antoni''s personal philosophy is to keep his cooking simple and healthy during the week so he can indulge on the weekends--but while the recipes in this book are wholesome, they don''t skimp on comfort or flavor. Fans of Antoni''s deliciously straightforward dishes will not be disappointed with his fresh take on weeknight meals.

Antoni in the Kitchen

release date: Jan 01, 2019
Antoni in the Kitchen
The food guru and breakout star of the Netflix smash hit Queer Eye unveils the stylishly accessible, healthy recipes fans have been waiting for

Antoni in the Kitchen Signed Edition

release date: Sep 09, 2019
Antoni in the Kitchen Signed Edition
The food guru and breakout star of the Netflix smash hit Queer Eye unveils the stylishly accessible, healthy recipes fans have been waiting for

Ginger

release date: Nov 01, 2016
Ginger
Mindy Fox''s recipes are the cream of the crop showing home cooks that you don''t need a lot of space to pack in a lot of flavor.

Olives And Oranges

release date: Aug 01, 2015
Olives And Oranges
By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets. The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragu and handmade pasta at the elbow of her Italian “grandmother” on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand. In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean “language of flavor” can help you follow your instincts and make your own great meals based on what you have, too. You’ll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad. The opening chapter introduces “small plates”— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragu and Homemade Lasagna. Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crcme Caramel to the rich but light Lemon Olive Oil Cake. Each of the recipes in the book is identified as “Quick-Cook” or “Slow-Cook” so you can choose which fit best into your schedule. “Flavor Tips” throughout the book suggest ways to modify the dishes so you can use what’s freshest and most available. The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City’s East Village. This is her first book.

The Craft of Baking

release date: May 08, 2012
The Craft of Baking
James Beard Award—winner Karen DeMasco, who first came to national attention as the pastry chef of Tom Colicchio’s Craft, Craftbar, and ’wichcraft restaurants from 2001 to 2008, approaches the art of baking in a unique way. Building on the savory cooking philosophy of using seasonal ingredients to create dishes with pure flavors, Karen makes acclaimed desserts that are both simple and elegant. Now, she shares her secrets and techniques in her first cookbook, The Craft of Baking, designed to help home bakers think imaginatively in order to expand their repertoires with new and fresh combinations. Using the bounty of the seasons as inspiration and Karen’s clear instructions, both beginners and experienced bakers will find it easy to let their creativity take the reins. Learn how to make Karen’s celebrated sweets, such as Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce, White Chocolate Cupcakes with White Chocolate Cream Cheese Buttercream, and Raised Cinnamon-Sugar Doughnuts. Then check out the tips on "varying your craft" to transform Grandma Rankin’s Cashew Brittle into Pumpkin Seed Brittle and to alter a cobbler recipe to make Rhubarb Rose Cobbler in the spring or Mixed Berry Cobbler in the summer, for example. Karen’s suggestions for "combining your craft"–such as serving Almond Pound Cake with Apricot Compote and Lillet Sabayon–reveal how easy it is to take desserts to the next level. Karen’s ingenuity is boundless. All types of sweets, from muffins and scones to pies and cakes to ice creams and custards, are her mediums for exploring flavors. With Karen’s simple techniques, unique flavor combinations, and inventive ideas, The Craft of Baking will change the way you think about baking and equip any home cook with the skills and creativity to create amazing, one-of-a-kind desserts.

Perfectly Roasted Chicken

release date: May 28, 2018

The Perfectly Roasted Chicken

release date: Jan 01, 2013
The Perfectly Roasted Chicken
Previously published in hardcover as A Bird in the Oven and Then Some, this re-titled and re-jacketed paperback brings home the satisfaction of cooking and eating a perfectly roasted chicken. The rewards for nominal effort are many a home filled with heady cooking aromas; tender, pull-apart meat and crisp golden skin; plus the exciting prospect of being able to make any number of delicious meals from the leftovers.The Perfectly Roasted Chicken takes this time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Mindy Fox presents 20 new ways to roast a chicken, as well as 80 delicious ideas for sides and dishes to make with the surplus. Her exuberance and love for pure ingredients and straightforward, vibrant flavors comes across in smart upgrades on uncomplicated classics, such as Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia and Farroto with Roast Chicken and Herbs, and inspired new ideas, like Salami-Barded, Salt-Roasted Chicken with Fennel Slaw and Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio. More than just another chicken book, this is an engaging and exciting take on a beloved dish. Making use of easy techniques, Mindy Fox creates beautiful and outrageously good dishes that express a well-traveled palate, including Peruvian Roast Chicken with Avocado Salad, Cordoban Gazpacho with Shredded Roast Chicken, and Chinese Roast Chicken Buns with Scallion and Spiciy Hoisin Sauce. So whether you re looking for new ways to make a perfect roast chicken, or inspired ideas for roast chicken soups, salads, sandwiches, small plates, pastas, brunches, lunches, or dinners, The Perfectly Roasted Chicken truly rules the roost."

Bringing it Home

release date: Jan 01, 2017
Bringing it Home
Simmons is always looking for ways to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. Here she shares her best recipes and food experiences from her travels, and her Top Chef culinary adventures with the world''s most notable chefs. The book includes ingredient tips, cooking techniques, and behind-the-scenes stories that will appeal to fans and food lovers everywhere.

A Bird in the Oven and Then Some

release date: Jan 01, 2010
A Bird in the Oven and Then Some
Presents recipes for roasted chicken, meals that feature the leftover meat, and side dishes.

The Perfectly Tossed Salad

release date: Jan 01, 2012
11 results found


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