Easy does it! That's the mantra of today's busy cook. And what could be easier than quick loaves -- no-fuss, no-muss starters, main dishes, sides, breads, and desserts?
When it comes to quick loaves, it's time to think outside the box. And that's exactly what award-winning cookbook author Jean Anderson has done here. She offers up tips for trimming prep time, such as recipes for make-ahead bread, cake, herb, and spice mixes, as well as tricks for speedy cooking, such as making mini meatloaves in muffin pans.
The 150 recipes include everything from exotic new quick loaves to familiar classics. On the savory side there's Little Thai Turkey Loaves, Bobotie (a mildly curried South African lamb loaf), Quick-Mix Five-Ingredient Meatloaf, and Blonde Lasagna. For something sweet, try Frangelico Torte, Key Lime Mousse, or Shenandoah Blackberry Cake with Browned Butter Frosting.
Ever the teacher, Anderson shows you how to cook on fast-forward without dirtying every pan in the kitchen. Indeed, many of her recipes require one bowl, one measuring cup, and one loaf pan.Talk about easy!

Quick Loaves: 150 Breads and Cakes, Meat and Meatless Loaves

Cookbooks, Food & Wine

Anderson, Jean

Baking

William Morrow Cookbooks

Book by Anderson, Jean, Buchan, Ruth

Half a Can of Tomato Paste and Other Culinary Dilemmas: A Cookbook

Buchan, Ruth

HarperCollins, Publishers

Compared to today's racy new food processors, early models seem positively antiquated. Among the cutting-edge innovations: mini bowl and blade inserts for standard models ... kinder, gentler dough modes that knead yeast doughs to perfection ... reversible blades, one side for grinding, one for chopping ... powerful braking actions that allow you to control the degree of chop ... sleek keypads that make clean-up a breeze.
The new generation of food processors, so powerful, so versatile, needs a new deriver's manual, a cookbook to teach you how to use them to their best advantage. Process This! is that book.
Award-winning cookbook author Jean Anderson has spent two years putting the new processors through their paces and developing recipes specifically for them. (Don't worry, they work in older machines too; in fact they'll make them perform better than ever.)
Anderson has turned some 150 popular recipes upside-down, changing the order of mixing so that you can now prep almost anything by processor. Flaky piecrust? No problem. Patés, rustic or refined? A snap. Melt-in-your-mouth shortbread? You bet. Salsas and guacamole with plenty of texture? Sure thing. Asian stir-fries? Of course. Feathery cakes? Why not? Anderson has even turned the food processor into a bread machine, using it to do everything but shape and bake.
Throughout Process This! you'll find dozens of time-saving tips and techniques. Why not mince parsley while you crumb bread? With meatloaves and casserole toppings so often calling for both, it makes sense. Why not processor-grate strips of lemon-zest? It's easy if you add a little sugar or salt. Chop onions and bell peppers in tandem? Whiz together all the dry ingredients for a cake or quick bread, then cut in the butter instead of creaming it separately? This is one-bowl mixing at its best.
Process This! is much more than a cookbook, however. Its dictionary of foods teaches you how to slice, dice, chop, shred, and purée everything from apples to zucchini. There's even a handy table of equivalents to tell you exactly how many slices of bread you need for one cup of crumbs or how many onions it takes for one cup of coarsely chopped.
The 150 recipes range from simple to sophisticated: Two-Pepper Parmesan Wafers ... Chicken Liver and Red Onion Jam Paté ... Instant Icy Avocado Soup ... Penne with Midsummer Tomato Sauce ... Crispy Parmesan-Crumbled Chicken ... Ossobucco ... Old-Timey Corn Custard ... Two Potato Gratin with Bacon and Leeks ... Cheddar Scones ... Focaccia ... Frozen Lemongrass-Mango Mousse ... Toasted Hazelnut Tart ... Rugelach.
Whether you are a new cook, an experienced one, or even a professional, you will find Process This! as indispensable as your food processor.

Process This!: New Recipes for the New Generation of Food Processors plus Dozens of Time-Saving Tips

Using the latest innovations in supermarket convenience foods and a lifetime of experience as a great home cook, award -- winning, bestselling author Jean Anderson dishes up comforting pot pies and casseroles, main -- dish salads, warming soups and stews, up -- to -- the -- minute stir fries, zesty pastas, and more -- all as fabulous as they are fast.
Jean Anderson has written more than twenty cookbooks. She was inducted into the James Beard Cookbook Hall of Fame and has won four Tastemaker Awards. Cooking in a crunch?
Along with great recipes, here are some of the helpful hints you’ll find in One -- Dish Dinners.
<ul>
<li>Cook speedy casseroles in the microwave, but brown them in the broiler.</li>
<li>Freeze fresh ginger and slice off portions as needed.</li>
<li>Stir orange marmalade or peanut butter into spicy stews to mellow their heat.</li>
<li>Whisk dressings right into the salad bowl to cut back on dirty dishes.</li>
<li>Quick -- chill cold soups in a shallow metal baking dish in the freezer.</li>
<li>Make quick work of cutting sun -- dried tomatoes by cutting with scissors.</li>
<li>Preheat a serving bowl for pasta by draining the cooking water into the bowl.</li>
</ul>

One-Dish Dinners: 275 Great-Tasting, Easy Recipes Using Fresh, Frozen, Canned, and Other Convenience Foods

Main Courses & Side Dishes

Process This! is the award-winning cookbook for the new generation of food processors. With 150 recipes for everything from guacamole to strawberry shortcake, plus dozens of time-saving tips and techniques, Process This! is one-bowl mixing at its best.

Process This: New Recipes for the New Generation of Food Processors Plus Dozens of Time-Saving Tips

More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took.
"I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips."
After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.
Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.
Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.
Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.
Add them all up and what have you got? One lip-smackin' southern feast!
A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.

A Love Affair with Southern Cooking: Recipes and Recollections

Cooking Education & Reference

The 1991 edition of the travel guide to Portugal.

The Penguin Guide to Portugal 1991 (Travel Guide, Penguin)

Travel

Europe

Penguin??Books

'Fireflies' are non-fiction books on a variety of topics covering all areas of the curriculum, from science to citizenship. The teaching notes are full of practical suggestions for using the books. They have been updated in line with the simple view of reading and the renewed Primary Framework for Literacy.

Oxford Reading Tree: Level 7: Fireflies: Glorious Mud

Reference

Words, Language & Grammar

Oxford University Press, USA

Written by a team of experienced authors, the texts provide examples of all the required text ranges including reports, explanations, instructional texts, recounts and biography. Each book is strikingly illustrated providing early readers with clear visual cues to the words and meaning of the text. In turn, the text provides plenty of practice in reading the prescribed high-frequency vocabulary and the context words related to the topic. Available either as a mixed pack of six different titles or as a class pack of six of each of six different titles.

Oxford Reading Tree: Stage 7: Fireflies: Pack (6 Books, 1 of Each Title)

Education & Teaching

Lee, Mary

Berry, Shilo

Toms, Jessie

Birchell, Brian

Calcutt, Sue

Schools & Teaching

Oxford University Press

Recipes from forty-four restored and recreated historic villages across the United States, all adapted to modern cooking techniques, are accompanied by historical and descriptive commentaries

Recipes from America's Restored Villages

Regional & International

Ballantine Books

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Books by Anderson, Jean