Cookbooks

This beautifully photographed volume of inspired cupcake recipes, the latest title in the best-selling American Girl collection of cookbooks, begins with a range of trusted cake and frosting options, then offers easy ideas for the many creative ways in which cake and frosting can be combined, added to, and embellished according to preference and the occasion.

American Girl Cupcakes features more than 50 fabulous recipes, from the classic to the fantastic. Try carrot cake cupcakes with cream cheese frosting, devil's food with easy chocolate ganache, or cupcakes with flavors like rocky road, cookies-n-cream, chocolate banana cream pie, salted caramel, blackberry coconut, cinnamon roll, and brown butter-honey. Once baked, you'll find ample inspiration when it comes to decorating, including everything from a simple swipe of frosting and scattering of sprinkles, to toasted coconut, marshmallows, fresh fruit, edible flowers, colorful glazes, crunchy nuts, ice cream, and more.

The latest title in the best-selling American Girl Cookbook collection, American Girl Cupcakes appeals to novice and experienced bakers alike with easy-to-follow directions, beautiful full-color photography, and simple ideas for decorating. You'll also find everything you need to create cupcakes with ease, from a list of useful tools and baking tips to suggested frosting-cake combinations and step-by-step instructions for decorating.

Table of Contents
Favorite Cupcakes
Double Vanilla Cupcakes
Yellow Cupcakes
Vanilla Cupcakes
Chocolate Cupcakes
Devil's Food Cupcakes
Carrot Cake Cupcakes
Gingerbread Cupcakes
Pink Velvet

Fruity Cupcakes
Triple Berry Cupcakes
Toasted Coconut Cupcakes
Apple Crumb Cupcakes
Lemon Blueberry Crunch Cupcakes
Tropical/Pina Colada Cupcakes
Mini Strawberry Cheesecakes
Pumpkin Chocolate Chip Cupcakes
Blackberry Coconut Cupcakes
Banana Split Cupcakes
Orange Creamsicle Cupcakes

Chocolate Cupcakes
Dark Chocolate Cupcakes with Peanut Butter Frosting
Mini Chocolate-Mint Cupcakes
Triple Chocolate Cupcakes
Molten Chocolate Cupcakes
Hot Chocolate Cupcakes
Rocky Road Cupcakes
Peppermint Mocha/Chocolate Peppermint Cupcakes
White Chocolate Raspberry Cupcakes
Cookies-n-Cream Cupcakes
Chocolate Banana Cream Pie Cupcakes

Specialty Cupcakes
Birthday Cake Cupcakes
Sundae Cupcakes
Salted Caramel Cupcakes
Unicorn Cupcakes
Piñata Cupcakes
Watermelon Cupcakes
Funfetti Cupcakes
Easter/Speckled Egg Cupcakes
Brown Butter-Honey Cupcakes
Cinnamon Roll Cupcakes with Cream Cheese Frosting
Cookie Dough Cupcakes

Frostings, Glazes & More
Basic Buttercream
Buttercream Flavors
Cream Cheese Frosting (w/ flavor variations)
Marshmallow Frosting
Meringue Frosting
Whipped Cream Frosting
Rich Chocolate Glaze
Gooey Chocolate Glaze
Vanilla Glaze (w/ flavor variations)
Easy Chocolate Ganache
Caramel Drizzle
Sugared Flowers & Petals

Join award-winning cookbook author Judith Choate in the kitchen and at the table as she and her family of foodies celebrate the new American home cooking. Within its beautifully photographed and delightfully illustrated pages, one will find a sophisticated, yet cook-friendly variety of recipes that meld influences from the fundamentals of traditional home cooking, classic follow-to-the-letter French techniques, contemporary California cuisine, exciting ethnic dishes, holiday classics and the most simple and satisfying of family meals.

- An introduction from a veteran and much-published chef to the new American home cooking with a strong emphasis on organics and local and sustainable produce
- Modern, produce-centric, organic, recipes--from French classics to California cuisine
- Fundamental generations-old recipes and techniques no home chef should be without: stocks, stews, soups, pastries and cakes, canning and preserving
- Richly photographed by renowned food photographer, Steve Pool; charmingly illustrated by Stephen Kolyer. 324 full color photographs, and 15 illustrations.

An American Family Cooks will be the Featured Selection for The Good Cook Bookclub 's late September catalog (announce date 9/8/13, in homes approximately 9/25/13).

Table of Contents

Some Thoughts About How We Cook
Shopping, Ingredients, Supplies, and Techniques

Drinks and Nibbles
Chris Talks About Wine
Making Hootch
Cocktail Treats
Grilled Red Devil Quail
Olive Swirls
Hummus
Spicy Bean Dip
Holy Guacamole
Scallop Seviche
Marinated Yogurt Cheese

Just Everyday Meals
Heirloom Tomato Salads
Every Night Salad
Octopus Salad
Braised Baby Artichokes
Boy Oh Boy! Bok Choy (Bok Choy Sauté and Bok Choy, Shiitakes, and Tofu)
Champ
The Chicken Pot Pie That Nana Made and We All Still Make
Pepper Steak
Beef Stew
Stuffed Cabbage
Mom's Crook Neck Squash
Chris' Paella
Roasting Chicken
Chicken Meets Lemon
Fried Chicken
Favorite Chicken
Chicken Under a Brick
Braised Lamb Shanks with Green Olives
Talking About Pork (Roast Loin with Garlic Scapes and Stuffed Pork Loin)
Pork Scallopine with Arugula Salad
Making Mole
Fancy Dining

Friday Still Means Fish
Steve's Every Night Shrimp Creole
Dungeness Crab at Home
Soft Shell Crabs
Scallops with Roe and Fiddlehead Ferns
Linguine with Clam Sauce
Salmon with Curried Carrot Couscous and Green Purée
Cod Cakes

What Would We Do Without Pizza and Pasta?
Pizza
Correcto Risotto - sample pages
Nana's Potato Gnocchi
Butternut Squash Ravioli
Raw Tomato Sauce
Meatballs and Spaghetti
Pork in Milk
Eggplant Parmigiana
Braised Radicchio
We Can't Forget the French

Grilled Cheese and Tomato Soup Days
Impromptu Soups
Black Bean Soup
Butternut Squash Soup
Corn Chowder
Talking About Sandwiches
Really, Really Good Cheese Sandwiches
Thin Yellow Boys

Country Cooking
Newsom's Country Ham
Fried Green Tomatoes
Corn Fritters
Digging Ramps
Waffles for Dinner
Annie's Brown Bread

Looking Back
Chris on Vinegar
Pickled Asparagus
Easy Pickles
Making Old-Fashioned Relish
Fresh Fig Relish
Making Jams
Making Sausage
Boston Brown Bread
Banana Bread with Canada
Making Bread

A Short Order Cook; Isn't Breakfast Great
Salt-Buzz Breakfast with Biscuits
Hash Browns
Mom's Waffles That We All Still Make
Scotch Griddle Scones
Laurel's Oatmeal Scones
Easy Cinnamon Rolls

We All Love Dessert
Chocolate Chess Pie/Cake
Devil's Food Cake
Pineapple Upside Down Cake
Laurel Makes Everybody's Birthday Cake
Lemon Meringue Pie
Shaker Lemon Pie
Strawberry-Rhubarb Pie and Some Others
Apple Pizza
Chocolate Chip Cookies
Ginger Cookies
Poached Pears

Mickey's Big Birthday
Easter
Scotch Eggs
Greek Easter Bread
Uncle Kol's Hors d'Oeuvres: Mini Black Bean & Corn Empanadas, Spinach-Feta Phyllo
Cups
Mickey's Easter Dinner Menu: Grilled Leg of Lamb au Jus and Chimmichurri; Potato
Gratin; Orange-Cumin Carrots; Grilled Asparagus; Roasted Baby Artichokes; Pearl
Onions and Cremini Mushrooms

Thanksgiving
Chris' San Francisco All-Day Thanksgiving: Champagne & Fried Eggs on Toasted
Baguette with Shaved Truffles and a Drizzle of Honey; Iced Vodka & Caviar with
Quail Eggs, Minced Red Onion, and Tiny Toasts; Traditional Turkey Dinner with All
the Fixings
Perfect Roast Turkey and Gravy
My Stuffing
Brussels Sprouts
Cranberry Ice
Easy Rolls, At Least I Think They Are

Christmas
Mickey's Christmas Dinner: Pickled Oysters and Caviar; Gougères; Foie Gras Torchon
with Quince Compote (Roasted Beet Salad for the Ladies); Lobster Bisque; Tournedos
Rossini on Potato Galette; Tournéed Vegetables; Cheese Board with Grapes and Pears;
Bûche de Noël
Making Fruitcakes for Christmas Giving
Date-Nut Bread
Cut-Out Sugar Cookies for Decorating
My Never-Fail Fudge

"Since I met Diane over a decade ago, she has shown an unwavering dedication to her family, to her farm and livestock, and most important to the quality of butter she produces on a daily basis. And over the years, she has given me a new understanding of, and appreciation for, commitment. As with anything she undertakes, The Animal Farm Buttermilk Cookbook is a product of thought and care.Through her recipes, devoted entirely to what she describes as the 'elixir of the human race, ' Diane draws you into the rhythms of life on a farm. It is all at once introspective and celebratory. It is a lifefilled with respect."
--Thomas Keller, The French Laundry

"The first time I tasted Diane's butter, I was blown away. And when I later sampled her buttermilk, it was a revelation: gorgeous globs of that golden butter suspended in creamy, tangy buttermilk. Of course I wanted to put it in everything! From the moment I met Diane, I've been in awe of her vision, passion, and dedication. Milking cows at dawn during those Vermont winters is not for the faint of heart! She set out to do something her way--making farmstead butter and real buttermilk--and has succeeded brilliantly. I've been lucky enough to not only know Diane, but to have visited her farm and have her cook for me--an absolute treat. She claims the dishes are simple, but those meals have become some of my favorite food memories and I always find myself eating long after becoming full at her table because everything is so delicious. This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round."
--Barbara Lynch, chef/founder, Barbara Lynch Gruppo

For anyone who's enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but "real"
dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made.

On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you'll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures.

You'll also find practical but unique recipes for using buttermilk--everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk
salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore--although
the best waffle recipe you'll ever find is in this book!

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S'Mores with Caramel Popcorn and Chocolate Sorbet.

But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home.

And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin's business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she's trying to highlight, and she gives you room to experiment as well--showing how to shape the wine to your own palate. Whether you're just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you'll find Goin's amazing glossary of cheeses--all featured at A.O.C.--along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.

With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin's dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.

At the turn of the century, pharmacies in Europe and America prepared homemade tinctures, bitters, and herbal remedies mixed with alcohol for curative benefit for everything from poor digestion to the common cold. Today, trendy urban bars such as Apothke in New York, Apo Bar & Lounge in Philadelphia, and 1022 South in Tacoma, as well as vintage and homegrown cocktail aficionados, find inspiration in apothecary cocktails of old. Now you can too! Apothecary Cocktails features 75 traditional and newly created recipes for medicinally-themed cocktails. Learn the history of the top ten apothecary liqueurs, bitters, and tonics that are enjoying resurgence at trendy bars and restaurants, including Peychaud's Bitters, Chartreuse, and Vermouth. Find out how healing herbs, flowers, and spices are being given center stage in cocktail recipes and traditional apothecary recipes and ingredients are being resurrected for taste and the faint promise of a cure. Once you've mastered the history, you can try your hand at reviving your favorites: restoratives, sedatives and toddys, digestifs, and more. Whether you're interested in the history, the recipes, or both, you'll love flipping through this beautifully presented book that delves into the world of apothecary cocktails.