See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet

If you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the years—some that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gathering dust in your home.

With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are:

• Indian pineapple curry
• Spaghetti pizza
• Ratatouille-paella
• Raspberry cupcakes
• And mushroom risotto!

The recipes are simple yet creative—perfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet

Author -

Oliver Brachat trained as a chef in Black Forest, Germany. After working for a handful of top German restaurants he discovered his love for photography while vacationing in the US. He joined Christian Teubner’s studio for food photography and trained as a food stylist. His work has been published in countless cookbooks, culinary magazines, and food websites, sometimes under the pseudonym Marc O. Finley.




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The Quick and Easy Organic Gourmet: Delicious, Healthy Meals Without Meat, Wheat, Dairy, or Sugar

Designed for vegetarians, vegans, the allergy-stricken, and those who are interested in food as a means of healing, The Organic Gourmet offers imaginative and mouth-watering recipes for pastries, cookies, muffins, breads, casseroles, and more, with simple directions for preparing and inventing unlimited variations to suit moods, cravings, and busy schedules.
The Quick and Easy Organic Gourmet: Delicious, Healthy Meals Without Meat, Wheat, Dairy, or Sugar

Author -

Leslie Cerier, "The Organic Gourmet" is an internationally recognized chef, educator and author of 5 cookbooks specializing in local, seasonal, organic, vegetarian and gluten-free foods that are pleasurable, delicious and good for you and the planet. www.lesliecerier.com

Leslie Cerier

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SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET BOOK'S –


1) Excellent cookbook,more than recipes, but how to cook too. - I have hundreds of cookbooks and have been cooking a long time. This cookbook stands out on my shelf. I could never make a really good stir fry until Leslie explained the steps and possible stir fry combinations to me in her cookbook. She also has excellent recipes for sometimes difficult to find vegan,wheatless and sugarless recipes. I love this cookbook.

By A Customer on April 13, 1997


2) Very good vegan cookbook - This is a very good vegan cookbook (which does contain some fish recipes). The ingredients are the same ones you will find for most vegan and macrobiotic cookbooks. The recipes are dairy and meat free and are very family friendly.

By Mrs. L.G. on November 8, 2008

Cooking Light

Cooking Light has scores of delicious, nutritious recipes in every issue! Find out why it is the most popular food magazine in the country.

SAMPLE CUSTOMER REVIEW ON GROCERY AND GOURMET MAGAZINE –

1) My favorite magazine - I have been a huge fan of COOKING LIGHT magazine for the past few years. I started reading it when I would visit my folks over the holidays. I borrowed a copy of one of my mom's CL issues and loved the results I got when I tried the Korean Bolgoi (grilled strips of beef in a sweet, salty marinade). I was immediately hooked on the magazine. I eventually started receiving a subscription to COOKING LIGHT. I have been a subscriber to both BON APPETIT and GOURMET magazines, let me just say that I think COOKING LIGHT is vastly superior to those magazines (although I do like reading them) because the recipes are not so high end (i.e expensive) and involves expensive, hard to find ingredients. I also enjoy the health tips and articles the magazine provides. I have tried a lot of recipes from COOKING LIGHT and they are all delicious as well as healthy. This magazine is not just about eating healthy but staying healthy too.

December 2, 2007

By E. Anderson

2) No Longer about 'Light Cooking' - I've been receiving Cooking Light Magazine for about 8 years now. It was my Bible. I cook from scratch A LOT and everyone knew that every single, solitary recipe I made came from Cooking Light...until now. Over the course of the last year the magazine took a turn for the worse when it comes to providing good, solid, HEALTHY recipes! Healthy, Light...that is the point of the magazine, isn't it? I can find recipes in every other cookbook out there that have dinners with 15+ grams of fat for one small serving! For instance, in the most recent Dec 2010 edition there is a Truffled Wild Mushroom lasagna. Sounds delish, right? Well, why wouldn't it be when one small serving has 424 calorie and 18g of fat!

And in an effort to include different types of foods, there is often page after page of obsecure recipes that ask for items that are very expensive and hard to find (and I live in Chicago next to the country's largest Whole Foods!)

If you are interested in 'cooking light' may I suggest the magazine 'Healthy Cooking'. I've only received 2 magazines so far but seriously folded over nearly every page in the magazines indicating the recipes I want to try!

November 23, 2010

By Jodie

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