A producer of NPR's All Things Considered takes readers on a culinary adventure in "this eclectic but cohesive cookbook" featuring 50+ cake recipes ( Publishers Weekly, starred review).Melissa Gray started as a baking novice, but soon became National Public Radio's Cake Lady. Every Monday she brought a cake to the office for her colleagues at NPR to enjoy. Hundreds of Mondays (and cakes) later, Melissa has lots of cake-making tips to share.F...

This comprehensive open access book enables readers to discover the essential techniques for load forecasting in electricity networks, particularly for active distribution networks.From statistical methods to deep learning and probabilistic approaches, the book covers a wide range of techniques and includes real-world applications and a worked examples using actual electricity data (including an example implemented through shared code). Advanced topics for further research are also...

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding...

Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (su...

The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike."Understanding" and "Pointers for Success" sections e...

Create fresh and delicious Chinese menus with these mouthwatering and authentic recipes for soups, appetizers and dim sum, main courses, vegetarian dishes, side dishes and desserts. Included are established family treats, such as piquant Hot and Sour Soup, crunchy Mini Spring Rolls, delectable Peking Duck with Mandarin Pancakes, and gloriously sticky Sweet and Sour Pork. There are also less familiar, but equally delicious, recipes including dainty Pork and Nut Dumplings, light and elegant ...

Recipes To Die For: A Victoria Squre Cookbook is a companion piece to the New York Times bestselling Victoria Square Mystery series.It contains 117 Recipes from the owner and vendors of Artisans Alley and Victoria Square -- Now updated to include recipes in Celcius and Gas Marks.COOKING IS RIGHT UP HER ALLEY!"Katie Bonner and the rest of the locals from Victoria Square invite you into their kitchens to share tantalizing reci...

Learn to make delightful and delicious macarons from the master baker whose gourmet confections "rival those in Paris" (Zagat).Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Cecile Cannone has mastered the art at her lauded MacarOn Café, where these beautiful, bite-sized treats are "feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling" ( New York Times).Now Cannone teaches her techni...

"Far from being just a gimmicky marketing ploy, Treme . . . is an engaging representation of the cuisine of modern-day New Orleans . . . Fascinating." — The Austin ChronicleInspired by David Simon's award-winning HBO series Treme, this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef Janette Desau...

"A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, explores dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes."Melissa Clark's recipes are as lively and d...

The New York Times–bestselling author of The Forest Feast returns with a gorgeously illustrated volume of 100 new vegetarian recipes for entertaining.When food photographer Erin Gleeson left New York City to live in a cabin in the woods of northern California, she embarked on a culinary adventure of vegetable-centric, seasonal cooking. In The Forest Feast Gatherings, she shares simple, healthy recipes that are easy enough to prepare after ...

An indispensable tool for your tailgating arsenal: a season’s worth of easy-to-make, sure-to-dazzle recipes from Steven Raichlen, the “gladiator of grilling” (Oprah). Curated from Raichlen’s bestselling Barbecue! Bible books, with more than 4 million copies sold, this is an appetizer-to-dessert selection tailored for game-day cooking—and competing.After setting out a game plan, including tips on how to build a menu, the importance of Brats, the necessity of aluminum drip pans, food...