Artisanal Kitchen

BECAUSE EVERY HOLIDAY IS AN EXCUSE TO EAT SOMETHING DELICIOUS Bake your way through the Jewish holidays with 25 insanely delicious, foolproof recipes-including Poppy Seed Hamantaschen for Purim, Coconut Macaroons for Passover, Apple Babka for Rosh Hashanah, jam-filled Sufganiyot for Hanukkah, and so much more. These dishes from master baker Uri Scheft, author of Breaking Breads, capture the Old World/New World/out-of-this-world flavors of contemporary Jewish and Israeli cuisine. A handy resource for classic Jewish holiday baking recipes (with flavors from both Europe and the Middle East), plus some with a creative twist, from a world-renowned baker, in this new addition to the Artisanal Kitchen series.

Learn to master the proportions of a classic Martini or effortlessly put the finishing touches on a Moscow Mule with this essential guide to making classic cocktails. With the guidance of master mixologist Nick Mautone, anyone can learn to create these classic cocktails at home. With recipes taken from Raising the Bar (Artisan, 2004), this jam-packed cocktail handbook will teach readers liquor fundamentals, basic mixing techniques, how to prep certain drinks ahead of time, and what drinkware to use for each cocktail. Within the pages are brunch staples like the Mimosa and Bloody Mary, but also cult favorites, including the Cosmopolitan and Margarita, and spirit-forward cocktails that never go out of style, like the Old Fashioned and Sazerac. With all these favorite recipes at their fingertips, home bartenders can rely on Classic Cocktails for foolproof, easy-to-make cocktails anytime. The essential cocktail recipes for every season and occasion in one compact, giftable handbook. Nick Mautone has worked in the hospitality industry for more than 35 years, most recently as the managing director for the iconic Rainbow Room in New York City. He previously managed restaurants, including New York's Gotham Bar and Grill and Gramercy Tavern. Mautone and his cocktails have been featured in the New York Times and Food & Wine and on CBS's The Early Show. He lives in Seattle with his wife and children.

Everybody loves game day, and some of us love game-day food even more. Here is the complete playbook for all the snacks, sides, and mains you'll need to feed the hungry crowd in your home or even at the tailgate. Impress with homemade Spinach Feta Pocket Pies and Quick Fried Chicken or go for the tried-and-true classics like the perfect guacamole, queso fundido, or a French dip. Drinks like spiked lemonade and a spicy bloody Mary keep the party going. The latest Artisanal Kitchen book tackles game-day cuisine with fan-friendly snacks and main dishes from Lucinda Scala Quinn's Mad Hungry: Feeding Men & Boys, Mad Hungry Cravings, and Mad Hungry Family.

Cheryl and Griffith Day, New York Times bestselling authors and owners of Savannah's must-visit Back in the Day Bakery, share 33 homespun recipes for delicious special occasion entertaining. Try Pumpkin Crunch Bars for a Thanksgiving table, Gingerbread Cupcakes with Lemon–Cream Cheese Frosting for a caroling party, Pecan Brittle as a hostess gift, and Salted Caramel Popcorn when it's time to pile into the den together and watch a favorite holiday movie.   This book has been adapted from The Back in the Day Bakery Cookbook (Artisan, 2012) and Back in the Day Bakery Made with Love (Artisan, 2015). The single-subject Artisanal Kitchen series grows with three holiday-helping books-featuring recipes from Cheryl and Griffith Day, owners of Savannah's must-visit Back in the Day Bakery and award-winning authors of the New York Times bestselling Back in the Day Bakery Cookbook and the national bestselling Back in the Day Bakery Made with Love. Cheryl and Griffith Day are the award-winning authors of the New York Times bestselling Back in the Day Bakery Cookbook and the national bestselling Back in the Day Bakery Made with Love. They founded Back in the Day Bakery in 2002, and it quickly became one of the "must-eat-at places" in Savannah. Cheryl's enthusiasm for enriching lives through the time-honored art of scratch baking is one of her most endearing qualities, along with a few dance moves she picked up in her days as a Soul Train dancer. Griff adds his pioneering spirit to the mix and is the master behind their flavorful breads and creative savory menu.

Nothing makes a statement like a celebration cake, especially when you bake it from scratch. Cheryl and Griffith Day, New York Times bestselling authors and owners of Savannah's must-visit Back in the Day Bakery, touch all the high points of American cake magic-coconut, red velvet, carrot with cream cheese frosting, chocolate (both traditional and flourless), spice, angel food, and the essential pineapple upside-down- with 36 truly decadent, showstopping creations. This book has been adapted from The Back in the Day Bakery Cookbook (Artisan, 2012) and Back in the Day Bakery Made with Love (Artisan, 2015). The single-subject Artisanal Kitchen series grows with three holiday-helping books-featuring recipes from Cheryl and Griffith Day, owners of Savannah's must-visit Back in the Day Bakery, award-winning authors of the New York Times bestselling Back in the Day Bakery Cookbook, and the national bestselling Back in the Day Bakery Made with Love.

Expand your pasta repertoire with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. Each is a simple dish, suitable for weeknight cooking but approached in a way that uncovers a newfound depth of flavor. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking. Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author. Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular A Good Appetite Dining Section column), Bon Appetit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's The Takeaway. Clark has written 42 cookbooks, including Dinner: Changing the Game, and most recently Dinner in an Instant and Dinner in French. She has also written books in collaboration, including Braise with Chef Daniel Boulud, The Last Course with former Gramercy Tavern pastry chef Claudia Fleming, The Deen Family Cookbook with Paula Deen, and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.

Nothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a $50 home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favorites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy "gravels" (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience. From Graham Cracker Ice Cream to Baked Rhubarb Frozen Yogurt to the One Night in Bangkok Sundae, these recipes-adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home and Jeni's Splendid Ice Cream Desserts-make up a must-have collection of decadent desserts. The single-subject Artisanal Kitchen series expands with an addictive compilation of foolproof homemade ice creams, frozen yogurts and custards, sorbets, and sundae recipes taken from the award-winning books by America's ice cream queen, Jeni Britton Bauer.

COOL DRINKS FOR HOT SUMMER DAYS With their thirst-quenching profile, crisp acidity, and vibrant fruit flavors, juicy summer cocktails are pure refreshment and just what we crave, whether lounging poolside or working the grill. And here, from expert mixologist and hospitality maven Nick Mautone, are over 45 no-fail recipes for the very best of them, from classics like the piña colada and the Tom Collins to the perfect margarita and a killer mojito. Includes cocktails with wine, like peach sangria, and even fruit-forward alcohol-free cocktails like virgin watermelon punch. Oh, and that world's best gin and tonic? The secret is ginger syrup. Making refreshing cocktails for the summer months is a breeze with this latest book in the Artisanal Kitchen series featuring tried-and-true classics and thirst-quenching innovations. Nick Mautone has worked in the hospitality industry for more than 35 years, most recently as the managing director for the iconic Rainbow Room in New York City. He previously managed restaurants, including New York's Gotham Bar and Grill and Gramercy Tavern. Mautone and his cocktails have been featured in the New York Times and Food & Wine and on CBS's The Early Show. He lives in Seattle with his wife and children.

Great barbecue and grilled meats are at the heart of summer cooking, and in this book from barbecue expert Joe Carroll, fire-cooked foods are approachable and downright delicious. With more than 30 mouthwatering recipes and six informational essays in this handy book-adapted from Carroll's Feeding the Fire-he proves that you don't need fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats at home. Barbecue Rules teaches the hows and whys of live-fire cooking: how to roast a pork loin (and what cut to ask your butcher for), how to create low and slow heat, why quality meat matters, and how to make the best sides to accompany the main event (the key is to keep it simple). With recipes for classics like Beef Brisket and Pulled Pork Shoulder and more adventurous flavors like Sweet Tea–Brined Poussins and Lamb Saddle Chops with Mint-Yogurt Sauce, there are recipes for every palate and outdoor occasion. This new Artisanal Kitchen book highlights summertime with more than 30 recipes for succulent barbecue, grilled meats, and sides, as well as lessons and tips from Brooklyn pitmaster Joe Carroll. Born and raised in northern New Jersey, Joe Carroll didn't grow up steeped in Southern barbecue culture. With a curious nature and a love of food, Carroll launched barbecue joint Fette Sau in Brooklyn in 2007, luring in equal parts hipsters and barbecue devotees. With his beer garden, Spuyten Duyvil, and his casual American steak house, St. Anselm, in Brooklyn, Carroll continues to expand, opening Fette Sau in Philadelphia as well. Carroll; his wife, Kim; and their twin daughter and son live in Brooklyn, New York. Nick Fauchald is a Brooklyn-based editor and author. He has worked as an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray and was editor in chief of TastingTable.com. Nick is the publisher of Short Stack Editions, a series of single-subject cookbooks, and cofounder of Little Sous, a culinary media company.

Party Food is the newest addition to the Artisanal Kitchen series, adapted from What's a Hostess to Do? (Artisan, 2013) by the ultimate hostess, Susan Spungen. Here is a collection of recipes that makes entertaining easy for any occasion-whether it's a cocktail hour, a brunch, a dinner party, or an elaborate holiday feast. Recipes for Lobster Salad, Tarragon Roasted Chicken, Potato Gratin, and Chocolate Soufflé make for an easy-to-make foolproof dinner menu that even complete novices can master; cheat sheets like Ten Quick Hors d'Oeuvres and Five Entrée Salads make entertaining a crowd cheaper and easier than ever; and recipes for high-stakes holiday meals like Roasted Fillet of Beef or Roasted Turkey Parts elevate the classic crowd-pleasers to dishes that guests will rave about for months.   Party Food, Holiday Cocktails, and Holiday Cookies, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.    The single-subject Artisanal Kitchen series grows with a book featuring excellent, easy-to-make recipes for party food from entertaining expert Susan Spungen.   Susan Spungen is a celebrated cook, food stylist, recipe developer, and author. She was the founding food editor and editorial director for food at Martha Stewart Living Omnimedia from its launch until 2003, and is now a contributing editor at More magazine. Her work as a culinary consultant and food stylist can be seen in many feature films, including Julie & Julia; Eat, Pray, Love; and Labor Day.

Holiday Cocktails is the newest addition to the Artisanal Kitchen series, adapted from Raising the Bar (Artisan, 2004) by master mixologist Nick Mautone. Holiday Cocktails provides dozens of foolproof ideas for successful entertaining at home, including the basics of cocktail making, choosing the right drink for the right occasion, and serving cocktails for a crowd. It's packed with easy-to-follow recipes for seasonal favorites, from nogs to grogs, as well as classics with a twist that work year-round, such as old-fashioneds and martinis, coffee-based drinks to serve in lieu of dessert, and even nonalcoholic cocktails that are a treat unto themselves. This is the perfect book to pull off the shelf year after year when you want to make any occasion a little more festive. Holiday Cocktails, Holiday Cookies, and Party Food, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season. The single-subject Artisanal Kitchen series grows with a book featuring easy-to-make cocktail recipes for holidays and other festive occasions.

There's no better way to prepare for the coming week than with a comforting meal, and here is trusted cookbook author Lucinda Scala Quinn with a collection of her best recipes for getting the family together on a Sunday night. Recipes for classic chicken dinners like Chicken Parmesan and Vinegar-Glossed Chicken, hearty beef stews, roasts, and appetizing sides like Maple-Thyme Roasted Carrots and Steamed Yet Crispy String Beans will make a satisfying dinner easier than ever. Everybody loves an excuse to gather around the table for a home-cooked meal, and these recipes will give you an excuse to do so more often.   The Artisanal Kitchen series turns to the best meal of the week, Sunday supper, with recipes from beloved cookbook author Lucinda Scala Quinn's Mad Hungry: Feeding Men & Boys, Mad Hungry Cravings,and Mad Hungry Family. Lucinda Scala Quinn is the founder of Mad Hungry, the headquarters for home cooks looking for proven recipes, strategies, and inspiration. She is the author of four cookbooks, including Mad Hungry: Feeding Men & Boys, Mad Hungry Cravings, and Mad Hungry Family, and appears regularly on both morning television and QVC with her top-selling Mad Hungry kitchenware line. Scala Quinn is the former senior vice president and executive editorial director of food and entertaining at Martha Stewart Living Omnimedia and the host of her own television show, Mad Hungry: Bringing Back the Family Meal, and she cohosted Everyday Food on PBS for six years. She lives and cooks with her husband and three sons in New York City. Find her on Instagram @madhungry.

Here to the rescue of everyone who has celiac disease or gluten sensitivity, or simply likes the idea of baking with alternative flours, come over 30 recipes for festive cookies, shortbread, bars, and more using oat flour, sorghum flour, teff, coconut flour, and nut flours. There are gluten-free versions of traditional favorites like Classic Ginger Cookies and Cutout Cookies. And wonderful new additions, including Chestnut and Pine Nut Shortbread and Quince and Orange—Filled Chestnut Cookies. In the latest addition to the Artisanal Kitchen series, baking expert Alice Medrich offers more than 30 gluten-free holiday baking recipes for festive cookies, shortbread, bars, and more adapted from her James Beard Award—winning book Flavor Flours.

Holiday Cookies is the newest addition to the Artisanal Kitchen series, adapted from Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies (Artisan, 2010) by Alice Medrich. Holiday Cookies provides dozens of foolproof recipes for cookies, bars, and savories of all textures, from simple holiday classics like Vanilla Bean Tuiles and Great Grahams to the more decadent Caramel Cheesecake Bars and Chunky Hazelnut Meringues. There are even some delicious savories that can double as hors d'oeuvres at the holiday buffet like Crunchy Seed Cookies and Salted Peanut Toffee Cookies. Holiday Cookies, Holiday Cocktails, and Party Food, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season. The single-subject Artisanal Kitchen series grows with a book featuring delightfully delicious cookies, bars, and savory treats for holiday baking by dessert master Alice Medrich.

Create extraordinary pizza at home with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. They redefined what a pizza could be and now show you how to make it your own. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking. Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author. Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular A Good Appetite Dining Section column), Bon Appetit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's The Takeaway. Clark has written 42 cookbooks, including Dinner: Changing the Game, and most recently Dinner in an Instant and Dinner in French. She has also written books in collaboration, including Braise with Chef Daniel Boulud, The Last Course with former Gramercy Tavern pastry chef Claudia Fleming, The Deen Family Cookbook with Paula Deen, and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.

STELLAR COOKOUT SIDES Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional recipes for fresh, sprightly, and green sides, like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw, as well as pickled vegetables that add refreshing high notes and contrast to a plate. These first-rate side dishes will elevate your barbecue.

Revel in the Italian way with vegetables. This curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn will transform the way you cook through the seasons and make every meal more satisfying. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.   Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author. Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular A Good Appetite Dining Section column), Bon Appetit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's The Takeaway. Clark has written 42 cookbooks, including Dinner: Changing the Game, and most recently Dinner in an Instant and Dinner in French. She has also written books in collaboration, including Braise with Chef Daniel Boulud, The Last Course with former Gramercy Tavern pastry chef Claudia Fleming, The Deen Family Cookbook with Paula Deen, and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.

Make the happiest meal of the day even happier with 33 recipes for baked deliciousness from Cheryl and Griffith Day, New York Times bestselling authors and owners of Savannah's must-visit Back in the Day Bakery. Whether you're hosting a brunch or feeding the family, try these irresistible recipes for authentic Old-Fashioned Buttermilk Biscuits; inspired muffins, coffee cakes, and quick breads; one beautiful Farmers'-Market Quiche; and so much more.   This book has been adapted from The Back in the Day Bakery Cookbook (Artisan, 2012) and Back in the Day Bakery Made with Love (Artisan, 2015). The single-subject Artisanal Kitchen series grows with three holiday-helping books-featuring recipes from Cheryl and Griffith Day, owners of Savannah's must-visit Back in the Day Bakery and award-winning authors of the New York Times bestselling Back in the Day Bakery Cookbook and the national bestselling Back in the Day Bakery Made with Love. Cheryl Day and Griffith Day are self-taught bakers who founded Back in the Day Bakery in Savannah, Georgia, in 2002. Their latest cookbook, Back in the Day Bakery Made with Love, is a national bestseller, and they were semifinalists for the 2015 James Beard Foundation Award for Outstanding Baker. Cheryl honed her skills in her mother's and grandmother's kitchens, and her enthusiasm for enriching lives through the time-honored art of scratch baking is one of her most endearing qualities (along with a few dance moves she picked up in her days as a Soul Train dancer!). Griff's interest in baking was piqued by the magical sourdough starter that his mother kept in the family kitchen when he was a child. He is a master of flavorful breads and creative savory dishes. Cheryl and Griff got married in their bakery, and the recipe for their wedding cake appears in their first cookbook, the New York Times bestseller The Back in the Day Bakery Cookbook.