Judy Alter cooks in a four-by-six kitchen where zoning laws forbid built-ins but allow anything that plugs in. She cooks with a hot plate, a toaster oven, and a large refrigerator/freezer. Given these limitations, she has developed a new approach to food, one that she says lets her get in touch with the food itself. By choice, she does not have an Insta-Pot, an air-fryer, a microwave. Her menu choices are dictated by her cooking facilities-and she loves it. She shares her tiny kitchen tips and recipes, developed over the past couple of years, in Gourmet on a Hot Plate.Alter is the author of three previous cookbooks: Cooking My Way through Life with Kids and Books, Texas is Chili Country, and Extraordinary Texas Chefs, and a contributor to Bake, Love, Write and We'd Rather Be Writing. Her recipe for Doris' Casserole has been included in so many books it's almost an American classic by now.

Make Delicious, Awe-Inspiring Dishes With Easy Gourmet Sometimes you just want to make something simple, but you don't want to skimp on taste. Stephanie Le, creator of the popular site, I am a Food Blog, has recipes that are a cinch to make, yet bursting with flavor. So, whether you are a new cook, suddenly cooking for a hungry family, or you've just always been intimidated by what goes on in the kitchen and are ready to take a stab at it, you'll make dishes that'll impress your family and friends. Stephanie will guide you through even the most complex techniques. In no time you'll be breezing through dishes like Maple-Glazed Duck, Miso Cod and Quinoa, Braised Beef Brisket and Raspberry Pistachio Pavlova. Her must-have recipes cover every meal and everything in-between, all paired with her signature stunning photography. No matter how little you know in the kitchen, you'll be able to produce amazing dishes that'll surprise your family and friends and have them wondering if you secretly ordered from their favorite restaurant.

BrokeAss Gourmet is the premier food and lifestyle blog for folks who want to live the high life on the cheap. The blog features recipes that are always under $20, along with great advice on inexpensive but delicious beers, wines, and cocktails, plus other topics relating to the BrokeAss Gourmet lifestyle. The site and its vivacious founder, Gabi Moskowitz, have garnered thousands of followers and received national publicity, including being featured on MSN Money and Time.com. Gabi has also contributed several videos to "Appetites,” the number-one food app on iTunes. Now this first ever The BrokeAss Gourmet Cookbook offers more than 200 delicious and easy recipes for a variety of meals, from soups and starters to main dishes and desserts. And once the pantry is stocked, all the other ingredients can be bought for $20 or under.

Making gourmet meals for two is the perfect way to grow closer to your sweetheart, whether you are a new couple, empty nesters, or somewhere in between. With romantic tips to help you spice up your love life, and over 100 delicious, high quality recipes such as Brazilian Red Snapper and Tuscan Potato Soup, you'Äôll never want to go out to dinner again.

“A fast track to culinary bliss.”—Frank Bruni, New York Times • “A sort of Rachael Ray for young foodie urbanites.”—Boston Globe Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other. • Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine. • Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market. • Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more. Packed with recipes, menu plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure. Praise for The Amateur Gourmet “For anyone seeking to venture beyond toaster meals into the pleasurable world of sautéing and braising, Roberts is the perfect guide.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook “A funny little guide—thanks to Roberts’ comic timing and frequent kitchen flops—to savoring life’s flavor in pursuit of good eats.”—New York Daily News “Amateurgourmet [online] is a food-world must read, offering an intelligent and witty view of food culture. . . . Now Roberts moves to the head of the table with his new book.”—Denver Post “A delightful and compelling new voice in the food world.”—Michael Ruhlman, author of Charcuterie and The Reach of a Chef

Elevate your hot dogs with this creative and informative cookbook including recipes for both classic and adventurous sausages, buns, and condiments, as well as gorgeous photos and detailed history for each recipe The classic cookout staple gets a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine. Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions and beautiful photos for inspiration. Each of these hot dog styles from around the world is accompanied by an in-depth look at history and tasty traditions. The perfect summer cookbook, this indispensable guide will make your grilling extraordinary.

Hands-on, inquiry-based, and relevant to every studentOCOs life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6OCo12. This collection of 15 hands-on experimentsOCoeach of which includes a full set of both student and teacher pagesOCochallenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight the lessonOCOs connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?"