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A definitive collection of over 100 tantalizing recipes—including homey potpies, baked pastas, and rich chocolate desserts, as well as lighter yet equally delicious salads, starters, and sides—for comfort food lovers everywhere.
Over 100 nostalgic recipes and new favorites are brought to life through mouthwatering photography. From meaty ribs slathered with barbecue sauce to a slice of lemon meringue pie, these luscious foods will take you back to childhood. You’ll find all the over-the-top dishes that you crave—oven-baked mac and cheese, beer-battered onion rings, devil’s food layer cake—as well as recipes that are just as flavorful and comforting but a little lighter like BLT sandwiches, panini with grilled vegetables, crab louis salad, and pancetta-wrapped scallops, and apple granola crisp.
Sample recipes include: The Cobb Warm Spinach and Bacon Salad Egg Salad Sandwich Grilled Cheese and Creamy Tomato Soup Deviled Eggs Calamari with Spicy Marinara Fried Green Tomatoes Chicken Piccata Chicken and Dumplings Chicken Enchiladas Verdes on Gluten Free Corn Tortilla Cheesy Mushroom Risotto Real Sloppy Joes Shrimp and Grits Hearty Beef Stew Roasted Root Vegetables with Thyme Mac and Cheese Old-Fashioned Potato Salad Buttermilk Biscuits Apple Pie Lemon Meringue Pie with Graham Cracker Crust Devil's Food Cake with Marshmallow Frosting Caramel Bread Pudding
Rick Rodgers is an award-winning cookbook author, cooking teacher, food writer, and radio and television guest chef whose infectious love of good food reaches countless cooks every day. He has written over thirty cookbooks on a wide range of subjects, including the best-selling Thanksgiving 101 and Fondue and IACP Cookbook Award nominees The Carefree Cook and Kaffeehaus. Rodgers is the author or coauthor of more than then Williams-Sonoma titles, among them Essentials of Roasting and American in the best-selling Collection series. His recipes have appeared in Food & Wine, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appetit magazine.