We've teamed up with COOKING LIGHT to offer a manual of over 250 recipes, 400 photos, hundreds of tips, and tons of fun, all to make you a fast, efficient, and (yes) healthy cook. Click on the book to get your copy!
The first-ever, all-goat book: meat, milk, and cheese. Click the jacket to get your copy of this ground-breaking book on the world's most consumed--and here's the kicker: most sustainable--animal.
More holiday baking ideas! This time, for the cookie jar. Click the picture of the jacket to get your copy.
Click on the book jacket for your copy. Simple steps, a hundred recipes, lots of motivational help, all in an easy plan that starts small and could change your life!
Every dish for just two--and no waste. Cut it, open it--and use it. It's a feast for twosomes.
Up, shaken, frozen, pitcher punches, shooters--here's a guide to drinks to make your next party a splash!
Our big compendium cookbook--900 new recipes, tons of cooking tips. You'll be an ultimate cook in no time.
Want to see a video on this book. Check it out here.
Get your muffins! The chocolate chip ones soon became a holiday tradition in our house.
America's favorite spread? Yes, but also the world's. Wait until you see all the no-cook Asian sauces, the African stew, the Filipino braise, and a host of favorites from breakfast to dessert!
Our brand-new pizza book. That's the squash, caramelized onion, and pine nut pie. And there are 89 more.
Spuds forever! We love everything about the potato--and in this book, we made our favorite vegetable front and center since every recipe is a main course with spuds aplenty.
Check out our fractured take-down of the top 101 food myths! Does an avocado pit stop guacamole from turning brown? Do you gain more weight if you eat at night? Do microwaves cook from the inside out? Has your grandmother been lying to you? No, no, no . . . and probably. Click the pic to order your copy today!
Start your holiday baking! It's one of our best-selling books--and a sure way to fill your holidays with treats galore!
Our hymn to porky backsides: American country ham, European dry-cured hams, wet-cured hams, and even fresh hams, the best pork roasts ever. FINE COOKING calls the book "a witty ode to pork." Click on the cover to get your copy.
WINNER OF THE 2009 GOURMAND AWARD at the Paris cookbook show for the "BEST COOKBOOK IN THE WORLD" for "easy recipes." Also a main selection of the Good Cook Book of the Month Club, a selection by NPR as one of the best cookbooks of 2009, and a favorite of the San Jose Mercury--they called us "culinary wonks."
brought on no doubt by that empty bottle of wine on top of the fridge
Bruce has his own blog. A knitting blog. Knits Men Want. It's a companion site to his new knitting book: ten rules every woman should know before she knits for a man--plus ten patterns men are guaranteed to like. And I do. I have some of the sweaters. And I wear them. Imagine that. Check on the cover to check it out.
A one-book compendium for America's favorite seafood
The book that started a whole career. A quarter million copies in print and still going strong!
So without much ado, let's keep cooking paella, just as we did in the hands-on classes aboard Holland America's smallest and most elegant ship, the Prinsendam. We've already got the protein browned in the olive oil, we've softened the aromatics in the pan, and we've added the wine, boiling it down to concentrate the flavors while scraping up all that lovely brown flavor in the pan.
Finally, home. We had a wonderful time on the cruise. (Here's another shot of the little fishing village of Portree on the Isle of Skye, Scotland, one of my new favorite places on earth).
But I've been away from this blog--and work, too--for way too long. I'm sorry for my absence here. The seas were rough. Rough like I've never seen them. We couldn't make it in to two ports because of gale-force winds. One night, they told guests to put trash cans next to their beds--"just in case." As we bobbed around in incredible lightening storms, the ship couldn't hold a steady satellite connection. I started several posts, then the connection would fail and all would evaporate into the internet ether. Sigh.
So now, back on dry land (but why is the house rocking?), I'm ready to post a full-on, two-set entry on paella know-how. We taught hands-on paella classes aboard the ship, using the technique from our latest book, COOKING KNOW-HOW. Here's what we did:
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