Maximum flavour. More than 100 quick, simple and slimming recipes from Kate Allinson and Kay Featherstone, authors of Pinch of Nom, the bestselling cookbook of 2019.From all-in-one family favourites to batch-cook basics and speedy sweet treats, Pinch of Nom Quick & Easy is packed with dishes so delicious you won’t even notice they’re slimming. With tasty, satisfying meals such as Veggie Satay Noodles, Creamy Cajun Chicken Pasta and Apple and Apricot Oaty Crumble, you definitely won't feel like you're missing out. Featuring Pinch of Nom’s trademark big flavours, these recipes use easy-to-find ingredients to create meals that everyone will love – whether they’re watching their waistline or not.'These fast, healthy recipes are so easy and made with simple-to-find ingredients. We’re so proud of this food that the whole family can enjoy together.' – Kate & Kay

    No idea they’ll need to live in filth, rely on dilapidated equipment and deal with a belligerent boss. Will the mouth-watering food she creates, the wonderful people they meet and the glorious French countryside help them salvage their dreams of life abroad or will they need to rethink their future?Perfect for fans of Peter Mayle’s A Year in Provence, Janine Marsh’s My Good Life in France and Beth Haslam’s Fat Dogs and French Estates.

    Everything is going smoothly until the end of the night when she finds a dead man on the floor of her carriage.Who could have done this? Was it his friends, drunk and rowdy as Mae drove them back to their hotel? Or could it have been the sorority girl who seemed to be expecting the man at one of the carriage stops?With the help of her friend, Ross, the stable owner and retired lawman from Texas, and her big grey horse called Steel, Mae is determined to find out who is responsible for the death, but she soon learns that some people are equally determined to make sure she never does.

    It begins with a love story and weaves a true-life tale of life in a small house with lots of children in 1956.Best of all the treats in this book is the reminder that the most precious gifts, the ones that last longest and mean the most, aren't brought by Santa and aren't under the tree. They're the memories of people and places that live in our hearts forever.Because we need a little EXTRA Christmas this year . . .

    With her simple, step-by-step Cheese by Numbers method, she breaks down the cheese plate into its basic components--cheese, meat, produce, crunch, dips, garnish--and shows you how to create stunning spreads for any occasion. That Cheese Plate Will Change Your Life celebrates the ways in which cheese brings people together and how crafting a cheese plate can be a meditative, creativity-bolstering act.With fifty easy-to-follow maps for delicious, photo-worthy cheese plates, this book is everything you need for a dinner party, wine nights with friends, or an evening of self-indulgence.

    And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. In the same way Zora Neale Hurston documented and shared oral histories of the South before its keepers passed on, Martin will tell the stories of her people. She has organized the book into 12 chapters highlighting the key ingredients of this cuisine—from shrimp and oysters to poultry and sugarcane—and the recipe and customs that surround each. The 100 recipes are for accessible home-cooked meals that readers can make on a weeknight or for a celebration—with stories to be savored along with the food. Each chapter is punctuated with an essay explaining the context for the ingredient, whether it’s picking and putting up blackberries each February to shrimping every August or celebrating Fat Tuesday with a king cake. This is a cookbook, but the underlying messages of heeding environmental warnings and highlighting the Cajun woman’s authority in the kitchen showcase the book’s compelling media hooks. Martin also documents the region’s traditions, from the Blessing of the Boats at the beginning of every fishing season to Mardi Gras and the many dozens of ways to make a Cajun gumbo.

    She knew her fresh start would be exciting, but she never expected it to be tinged with enthralling adventure, romance that’s sweet as sweet can be … and murder!Adorable and resilient, former NYC chef Claire Andersen is no stranger to second chances. She and her stock trader husband George had decided long ago to trade in their life of ambition for one of quaint & quiet adventure—by opening up a cozy neighborhood coffee shoppe on the ground floor their Brooklyn brownstone. He was the coffee-connoisseur, she was the baker extraordinaire. Claire was so happy, she could just die. But fate had other plans—it came for her husband instead.After George’s passing, Claire decides (with a nudge from her doting foster daughter Al) to trade in her life of brews and baked goods for breakfast—bed and breakfast, that is! And what better setting in which to start over than Galway, Maryland—a charming, snowy mountain town (and favorite cross-county ski destination of Claire’s youth).All is well in Claire’s new B&B venture—and with her new oven constantly in use, it’s mouth-watering, even—until her first guest is murdered in-house. It’s not long until one of the suspects Claire questions about the murder winds up dead, too. Suddenly, Claire finds herself starting over yet again—and trading in her hostess hat (she’d just dusted it off, too!) for a secret life as an amateur sleuth.But it’s not all B&B business and bodies: Claire also finds herself in the throes of not one, but two potential romances—each more toe-curling and butterflies-in-the-stomach inducing than the other.Alongside her trusty new pal Evelyn (who’s feisty enough to make anyone blush) and her faithful bloodhound Rupert, Claire races the clock to get to the next victim—before the killer does. And she knows she’d better hurry. Because if the killer catches her first, she might run out of second chances.Author's Note: This book contains a non-binary character whose preferred pronouns are they/them. If the notion of a non-binary character (and its resultant use of grammar) is offensive, then this book is not for you!

    

    

    Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing—from bento to yakisoba—and then learn to make it at home! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. Perfect for foodies and anime-lovers alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese artform.

    I recently rented the most adorable little apartment on top of my favorite bookstore coffee shop on Main Street in Holiday Hills, the charmingest of charming small southern towns. I spend my days ghostwriting a cozy mystery series for a well-known author, and maybe just a minute or two crushing on the town’s police chief. But of course, I’d never let that cat out of the bag. I'm still dealing with my recent divorce, and no matter what my bestie says, I'm so not ready for anything in the romance department.Speaking of cats, my little Burmese, Cooper, follows me around like he’s my guard dog. Thankfully, Holiday Hills is animal friendly. Everyone’s got a cat or dog, and that crazy old woman on the back end of town has the funniest talking parrot.Oh, that crazy old woman, she’s a local celebrity, which can be a lot of trouble for her daughter. How do I know? Because that’s me. I’m the crazy old woman’s daughter.The good news is everyone loves my mother, including me. The bad news is she recently died, and when she did, she opened up a whole new world for me, one I’d always thought was fictional. The magical world.Now I have witchy powers, a talking cat, and a knack for finding dead bodies in my quaint little town.Ones that haven't died by accident.My name is Abby Odell and I’m a witch.Who knew? I sure didn’t. Thanks for that, Mom.

    She’s supposed to have ‘abilities’ to see more than most, but she’s suppressed them for years. However, if she wants to help Ellie, then it’s time to dust off her pointy hat and get back on that metaphorical broomstick.With her brother-in-law in custody, her wicked twin back in town, not to mention a smoking hot chef raising her temperature, Morgana has more than enough to distract her. Can she hone her skills again in time to find the real murderer?

    Find every recipe prepared on 21 seasons of public television's top-rated cooking show all in a single compendium, including the new season that debuts in January 2021. You'll also get the latest equipment and ingredient ratings drawn from the show's equipment testing and taste testing segments.Cook along with Bridget and Julia and the test kitchen chefs as the new episodes of the 2021 season air with new recipes like Chicken Schnitzel, Smashed Burgers, and Yeasted Doughnuts. Every recipe that has appeared on the hit TV show is included in this cookbook along with the test kitchen's indispensable notes and tips. A comprehensive shopping guide shows readers what products the ATK tastings and testings team recommend and it alone is worth the price of the book. Behind-the-scenes candid photos and sidebar information gives fans of the show an inside look at what goes into each episode.

    100 easy recipes—under $10 to make—with less than 10 net carbs per serving! The keto diet shouldn’t be complicated, boring, or expensive! The DIRTY, LAZY, KETO Dirt Cheap Cookbook by USA Today bestselling author Stephanie Laska makes keto “doable” for everyone. You don’t have to break the bank to go keto with The DIRTY, LAZY, KETO Dirt Cheap Cookbook. Stephanie Laska lost 140 pounds by solving the problem of not having enough money or time to eat healthy. In The DIRTY, LAZY, KETO Dirt Cheap Cookbook, she shares 100 budget-savvy “dirty, lazy,” keto recipes the whole family will love—all containing ten grams of net carbs or less and costing less than $10 to make the whole recipe! These recipes are built around common ingredients (you can pronounce and will use over and again—no waste) found in your local supermarket; nothing pretentious or expensive is required. DIRTY, LAZY, KETO recipes are stress-free but without skimping on taste. You’ll also find tips to stretch that bottom dollar plus strategies to reboot leftovers but in DISGUISE along with signature entertaining and relatable stories from your best girlfriend, Stephanie. Lose weight while enjoying familiar comfort food favorites—all under ten net carbs per serving!

    The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple meals. The Flavor Equation, an Indian cuisine cookbook is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time and gives you the science behind it. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.

    That is, until she finds the main suspect with a knife in his chest, taking his dying breaths.With the help of her two best friends and the local small town gossip vine, Tilly uncovers clues to help the police solve the case. But her plan backfires when the Sheriff believes the evidence leads to Tilly being the killer.Can Tilly discover who committed the murder and prove her innocence before her reputation and life are ruined?

    With this alluring and vibrant cookbook, fans of the PBS series and anglophiles alike can stage every stylish element of this cultural staple of British society at home. Spanning sweet and savory classics—like Battenberg Cake, Bakewell Tart, toffee puddings, cream scones, and tea sandwiches—the recipes capture the quintessential delicacies of the time, and the proper way to serve them. This charming cookbook also features a detailed narrative history and extols the proper decorum for teatime service, from tea gowns and tearooms to preparing and serving tea. Gorgeous food photographs, lifestyle stills from the television series and recent movie, and character quotes bring the characters of Downton Abbey—and this rich tradition—to life in contemporary times.

    But when a murder in Cozy Hollow points to the café as a likely cause, Scarlett must put all fears aside to solve the mystery before everything she’s fought to keep is lost—or worse!Cozy Hollow might never be the same again.The Cozy Café mysteries are light, cozy mysteries featuring a family-focused café owner who discovers she’s a talented amateur sleuth—and a magnet for animals.Other books in the series:Book 1 Sweet SaboteurBook 2 Candy CorruptionEnjoy a FREE sweet treat recipe in every book!

    Lifelong vegans, part-timers, and aspiring vegans are a diverse and eclectic group of people from all walks of life and backgrounds, and yet, there’s very little out there in mainstream media that reflects this new reality.The Evolving Vegan cookbook celebrates both flavours and stories from a wide array of plant-based eateries all across North America, proving that a plant-friendly diet is truly accessible to all! In this book, you will meet Cyrus Ichiza from Ichiza Kitchen in Portland, whose Taiwanese mother inspired him to share his Southeast Asian roots through authentically flavorful vegan dishes. You’ll learn legendary behind-the-scenes secrets of San Francisco’s Peña Pachamama, a Bolivian plant-based restaurant that serves national dishes like pique macho and aji de fideo. And you can finally conquer veganism once and for all, without sacrificing the delicious flavours you love.Containing recipes from many different countries and cultures, and including helpful tips for lifelong and transitioning vegans alike, Evolving Vegan takes you on a food-based road trip to explore the vibrancy of veganism across North America.

    Author Durkhanai Ayubi’s parents, Zelmai and Farida Ayubi, fled Afghanistan with their young family in 1987, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide, Australia in 2009, their vision was to share an authentic piece of the Afghanistan the family had left behind—a country rich in culture, family memories infused with Afghanistan’s traditions of generosity and hospitality. These recipes have been in the family for generations and include rice dishes, curries, meats, dumplings, Afghan pastas, sweets, drinks, chutneys and pickles, soups and breads. Some are celebratory special dishes while most are day to day dishes. Each has a story to tell. With beautiful food and location photography, this compilation offers valuable insights into the origins and heritage of Afghan cuisine and a fresh perspective to one of the oldest civilizations. • Authentic recipes from an Afghan kitchen. • Inspiration and ideas for special and everyday dishes, combined with stories about the ritual and significance of Afghan ingredients and recipes. • A vivid and enriching story about how food connects people and communities, showing how food anchors us to our ancestry and can also be a bridge that connects us to people with very different experiences of life. • With more than 65 million refugees, asylum seekers or displaced people worldwide, there is a poignant universality in this story, regardless of where in the world the story starts and ends. • Approximately 100 recipes that have been in the family for generations, especially adapted for the home cook. • Breathtakingly beautiful food photography and family photos.

    what could possibly go wrong? Out-of-work actress, Sophie LaFleur is ready for a scene change. When she discovers she’s inherited both a house and pub in quaint Friendship Harbor, Maine, she’s thrilled. This is exactly what she needs— fresh start, fresh air and fresh faces. What she doesn't need is a trouble causing llama named Jack Kerouac or a hunky, disinterested pub manager who just so happens to live in her guesthouse. Just when you think it can’t possibly get worse, it does. Two words. Dead. Guy.Now the new girl in town is public enemy number #2. The honor of #1 currently belongs to her inherited ornery llama, which just so happens to be the suspect in the death of a well loved, elderly man. Except Sophie quickly learns he isn’t as well loved as she first thought. She also suspects that his death might not have been at the foot of her cantankerous llama. Sophie didn’t leave the theatrics of L.A. just to be caught up in llama drama... or a murder investigation.

    With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Expect to see today's craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.

    Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.   Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond.

     The Little Library Christmas is a collection of 50 festive recipes from Kate Young, the Little Library cook. From edible gifts and cocktail party catering, to the big day itself and ideas for your leftovers, this book will guide you through the Christmas period with meals, treats, tipples and – of course – plenty of reading recommendations. Beautifully photographed throughout and in a gorgeous, giftable, format, this is the perfect book to put under your tree this Christmas.

    From Joey Campanaro, the lovable chef and owner of popular Little Owl restaurant in New York City!Big Love Cooking features 75 accessible recipes infused with Mediterranean flavors inspired by Joey's Italian-American family.This is simple, authentic food, with generous servings and nourishing, shareable meals.• Includes stories from the restaurant, historical NYC photographs, and conversational advice• Dishes include Little Owl Crispy Chicken, Ricotta Cavatelli with Tomato Broth, Bacon, and Fava Beans, and Brioche French Toast with Stewed Strawberries.• Features warm, inviting photography that emulates the family-style mealsWith accessible recipes and familiar ingredients, this cookbook is perfect for big family meals that will please a crowd.Recipes include mouth-watering dishes like Littleneck Clams with Juicy Bread, Mom-Mom Pizza, and Pork Chop with Parmesan Butter Beans.• Big Love Cooking is a return to hearty platters and heartwarming comfort food with a strong sense of place.• Perfect for cooks interested in Mediterranean cuisine and Italian-American favorites• A great gift for the home cook that is interested in hearty, delicious Italian meals over trends• Add it to the shelf with cookbooks like Carmine's Family-Style Cookbook by Michael Ronis, The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow, and The Frankies Spuntino Kitchen Companion & CookingManual by Peter Falcinelli, Frank Castronovo, and Frank Meehan.

    bread, loafAran is a beautiful cookbook from an artisan bakery in the heart of Scotland with the same name. In it, Great British Bake Off star Flora Shedden shares her simple, modern recipes and a window onto a picturesque life below the highlands, with stunning location photography and stories about the people and the place that inspire her creations.With a clean and fresh design, Aran is both whimsical and contemporary, and would be a perfect gift or self-buy for beginners, established bakers, armchair travelers or any lovers of baked goods!Sweet and savory recipes take you from breakfast, through elevenses, through to your afternoon tea and after-dinner sweet treats, and include Poppy morning rolls, Twice baked almond croissants, Peach, chocolate and almond brioche, Poached quince porridge, Pork apple and sage sausage rolls and Banana, date and chocolate loaf cake.

    In a quest to better understand this vast heartland of Asia, Caroline navigates a course from the shores of the Caspian Sea to the sun-ripened orchards of the Fergana Valley. A book filled with human stories, forgotten histories and tales of adventure, Caroline is a reliable guide using food as her passport to enter lives, cities and landscapes rarely written about. Lit up by emblematic recipes, Red Sands is an utterly unique book, delving into 'the last blank on the map' while bringing in universal themes that relate to us all: hope, hunger, longing, love and the joys of eating well on the road.

    Max has inspired thousands of people across the world to rethink their approach to consumption and made it his mission to turn the tide on plastic and breathe new energy into the leftovers that are typically destined for the trash. In his first cookbook he shares 80 of his tasty, healthy recipes that will help you save money, food and eat well. Get your taste buds watering with recipes for sumptuous Spaghetti Bolognese, Crunchy Cauliflower Curry and Leftover Veggie Nachos in a Hurry just to name a few!MORE PLANTS->LESS WASTE INCLUDES: Simple, accessible ingredients that celebrate the power of plants and wholefoods at their bestAll-natural home hacks from DIY deodorant to Citrus Bomb House CleanserLife tools you need to add value to what you already own and set you on the path to living more sustainably21-day zero waste challenge

    Everyday. Simple. Sabrina Ghayour's new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavors, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.Recipes include:Baked sweet potato & za'atar chipsPomegranate molasses & honey glazed meatballsKabab koobidehMarinated steak with labneh, pul biber butter & onionsChilled pistachio & cucumber soupChorizo, goats' cheese & cumin borekGoats' cheese, vegetable & za'atar filo tartAlbaloo polow (lamb & sour cherry rice)Harissa chicken noodle lettuce cupsTahini, almond & orange browniesSaffron & sesame shortbreadsTurmeric, orange & coconut rice pudding

    She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.

    Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors.Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate--with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.

    Drink? is the first book of its kind, written by a scientist and rooted in 40 years of medical research and hands-on experience treating patients. Professor David Nutt cuts through the noise to explain its long- and short-term effects, making complex science digestible and taking readers through the journey of alcohol inside the bodyand brain from the very first sip.Drink? holds the key to all the questions you want (and need) to know the answers to, covering mental health, sleep, hormones, fertility and addiction.He will illuminate our minds on what 'responsible drinking' truly means and equip us with the knowledge we need to make rational, informed decisions about our consumption now and in the future.This book attempts to do this in a language every drinker can understand and sheds light on how such a simple molecule can induce so much pleasure and pain at the same time.

    But what else is sh*t - and what's actually not sh*t? Is it all as bad as we feel like it is most of the time?No part of our weird world and strange behaviour is spared as our long-haired guru tells us what he reckons about it all - and amps up the flavour with some eye-watering stories from his early years before a sweary video about pasta sauce shot him to global fame.With Nat's nine no-nonsense rules, you'll be on the road to being a better d*ckhead faster than you can say 'quarantine spirit risotto with parzley on top'. And if you screw it up- it doesn't bloody Parramatta, champ.Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O'Leary.

    Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey—a longtime editor of Whisky Advocate and author of the definitive guide Tasting Whiskey. In this book, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys as well!). In this book, you'll find it all:An overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers.Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water matters.Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time. Numerous interviews with master distillers, still makers, and other artisans at the top of their field.Tasting notes throughout so you can identify the whiskeys you might want to try next.Every chapter contains a variety of unique, often behind-the-scenes photography. And with whiskey as the subject, this is a class where you'll want to do the homework!

    Nikki McArthur aka ‘A mother in France’ opens up a window to her world and invites you to journey with her through the positive and negative experiences of the process of moving, settling, making a living and raising a family in a new country. Woven within the pages of the family’s experiences are a treasury of facts and information making it not only a fascinating read but a useful guide to living in France.Uncovering the thought processes behind why the family decided to move to France and how they went about it, the book reveals how to prepare for a move abroad, house hunting tips and the buying process. Discover what it was like when they arrived, the main difficulties and challenges they faced with settling in as a family, renovation challenges and experiences of developing a business and making a living. Follow the ups and downs of family life in France from pregnancy and childbirth through to adulthood with fascinating details on education, health, cultural differences and raising bilingual children. An intriguing mixture of facts backed by true life experiences and comparisons and a compelling read for anyone interested in or considering moving abroad.

    

    Author Annette Whipple encourages children to engage in pioneer activities while thinking deeper about the Ingalls and Wilder families as portrayed in the nine Little House books. This valuable companion provides brief introductions to each Little House book, chapter-by-chapter story guides, "Fact or Fiction" sidebars, plus 75 activities, crafts, and recipes that encourage kids to “Live Like Laura” using easy-to-find supplies. Thoughtful questions help the reader develop appreciation and understanding for stories. Every aspiring adventurer will enjoy this walk alongside Laura from the big woods to the golden years.

    **The latest in the bestselling Roasting Tin series**75 DELICIOUS FAVOURITES FROM AROUND THE WORLDThese all-in-one tin recipes are perfect for weeknight dinners, make-ahead lunchboxes and family favourites.Just chop a few ingredients, pop them into a roasting tin and let the oven do the work!

    CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread filled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

    At the heart of it all, the goal is simple—a tender, flaky crust and perfectly balanced filling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in profiles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.

    Welcome to the Queens Night Market. It’s had well over a million visitors since 2015, and there’s little wonder why: The food is delicious, the energy infectious—and the $6 price cap, irresistible. Many of the participating vendors are first- and second-generation immigrants living in Queens—the most diverse urban area on Earth! In The World Eats Here, they share their prized recipes and tales of home. You’ll meet Wanda Chiu of Hong Kong Street Food whose pan-fried noodles remind her of cold winter mornings before school. And Liia Minnebaeva will blow you away with her Bashkir farm cheese donuts—a treat from her childhood in Oktyabrsky in western Russia. Affordable, easy, and dizzyingly diverse—get ready to enjoy flavors from all over the world in one place. Whether it’s Filipino dinuguan or Haitian diri ak djon djon, each recipe connects the reader with a small piece of an immigrant story—which is to say, the American story. Though each is entirely unique, they all demonstrate the importance of one thing: Food brings people together, and nowhere else could that be more true than at the Queens Night Market.

    Our story begins with falling in love with France, specifically the enchanting Dordogne. We weren’t the first and we won’t be the last. The region was an inspiration to prehistoric man, as the earliest known works of art are to be found in the nearby caves of Lascaux. From the 1000 chateaux perched on towering cliffs overhanging the meandering Dordogne River to the countless plus beaux villages (most beautiful villages) dotting the region, it is truly a magical place.The first book is a roller-coaster ride of the ups and downs of making the dream a reality, beginning with, Oh my God, are we really doing this?! To looking for the home, getting a loan, wading through the red tape of actually moving, and studying French! Finally, the most important part of making “our” dream come true, adopting a baby girl to make the journey complete.

    A proper family feast of a cookbook!' Tom Kerridge ‘This is a gorgeous book.’ Nigella Lawson ‘Lennie and Jessie are as madly entertaining to read as they are to be around. They are also brilliant storytellers so every recipe is as personal as it could be: a classic Jewish chopped liver served on Friday night dinners, aromatic Beef Stifado eaten on Greek holidays or an orange and pistachio cake created by son and brother. I adore this family.’ Yotam Ottolenghi‘This book encapsulates humour, kindness, bucket loads of love and, most importantly, good food. I’m so happy to have the Ware family in my life and in my kitchen.’ Sam Smith 'damned good food' The Telegraph ‘Mum. Guess what?’‘What Jessie?’‘We’ve written a cookbook’.‘I know darling! Do you think anyone will want to buy it?’‘Well, it’s the recipes we’ve made our guests – the really good ones. Like the Sausage and Bean Casserole we made Ed Sheeran, the Drunken Crouton and Kale Salad we made Yotam Ottolenghi and the two Blackberry and Custard Tarts we served Nigella.''You ate a whole one before she arrived, darling.''It’s a bloody good recipe mum.'Cooking through Table Manners is like having Jessie and Lennie at the table with you: brash, funny and full of opinions.In true Ware style, their cookbook is divided into Effortless, A Bit More Effort, Summertime, Desserts and Baking (thanks to Jessie’s brother Alex), Chrismukkah (Christmas, Hanukkah and celebrations) and, of course, Jewish-ish Food.These delicious, easy dishes are designed for real people with busy and sometimes chaotic lives with the ultimate goal of everyone eating together so unfiltered chat can flourish.

    From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.

    In Drink What You Want, John breaks down the science of mixology (yes, it's a science) and explains the rules of drink-making. Most important, you'll learn how to tweak any drink, both classic and creative, to your preferences and moods. Are you adventurous or traditional? Sweet or bitter? Brown liquor or clear? While giving newbies a rundown of cocktail culture, lingo, and etiquette, John turns the "cocktail book" concept on its ear by infusing a traditionally formal topic with his fresh, conversational voice. Mixology geeks and bottomless brunchers alike will revel in the craft of the cocktail, from classic to modern to funky. Cocktails are about creativity and setting the mood, and Drink What You Want overflows with both.

    The Easy Puerto Rican Cookbook is packed with 100 classic recipes made simple, so you can create mouthwatering meals in your own kitchen with ease.Discover dozens of weeknight-friendly recipes, including a number of dishes that take 30 minutes or less to prepare and serve. Simplify your routine with recipes containing five ingredients or fewer, one-pot meals, slow-cooker dinners, and more. The authentic recipes in this Puerto Rican cookbook focus on whole foods, so you get all of the incredible flavors of traditional cuisine without the salt, fat, and processed ingredients.The Easy Puerto Rican Cookbook includes:100 delectable recipes―Get a true taste of the island with delicious recipes for every meal, from cocktails and small plates to entrees, desserts, and beyond.Staples from scratch―Try 16 staple recipes like Chicharrón de Cerdo (Fried Pork Belly), Mojo Criollo (Garlic Marinade), and Pique (Puerto Rican Hot Sauce).Your Puerto Rican pantry―This beautifully designed Puerto Rican cookbook offers a guide to stocking your kitchen with essentials like annatto seeds, guava paste, and more.If you’ve been searching for a Puerto Rican cookbook that simplifies traditional recipes without sacrificing flavor, look no further―The Easy Puerto Rican Cookbook has everything you need.

     Explore the workings of a small-scale, organic family farm and experience the rhythm of farm life. In the spring, visit the chicken coop, till the fields, and tour the farm machinery. When summer comes, plant corn, meet the pollinators, and head to the county fair. In the fall, make pies and preserves, harvest pumpkins, and put the fields to sleep. Winter activities include trimming and pruning the orchard, seed shopping, and baking bread. To conclude your year on the farm, learn what you can do to support the farmers who pick our carrots and raise the cows for our milk. A glossary defines key sustainable farming terms.

    Whatever your reason, maybe you don't quite know where to start. After all, doesn't going vegan mean you have to give up tasty snacks, cool shoes, a sense of humor, and your leather couch? (Nope, nope, no way, well . . . eventually.) Covering everything from nutrition (you will get enough protein, promise) to dating (vegans have better sex. It's true) to fitness (you want to lift a car over your head? Sure), Jasmin Singer and the team at VegNews bust all the myths and give you all the facts about a plant-based lifestyle. With 30 easy recipes to get you started, The VegNews Guide to Being a Fabulous Vegan will help you adopt a lifestyle that's better for you, the animals, and the planet. And what's more fabulous than that?

    This book outlines the magical uses for many well-loved, traditional beverage ingredients found throughout time. Readers learn what potions are, what purpose they serve, and how to create their own brews, bitters, vermouth, and kombucha, as well as how to blend the perfect tea for their magical desires. Included:: •Getting to Know Your Spirits •Adding Magic to Your Daily Activities •In the Kitchen •In the Bar •Fruit Feeling Frisky (Making Sodas and Syrups) •Herbal Beers, Mead, and Cider •What to Do with Leftover Potions?

    Alicia Wolf developed her recipes using the principles of the "Heal Your Headache" diet developed by Johns Hopkins neurologist, David Buchholz, which is one of the most recommended plans by health practitioners for treating migraine through diet.

    Comprised of more than seventy authentic Chilean recipes, organized seasonally for maximum freshness, and tweaked ever-so-slightly to fit neatly into the US market, this book creates an accessible, authentic, and uniquely Chilean cooking experience. It marries Pilar’s family recipes and Eileen’s astute writings, which make even those who have never visited Chile feel like they have found home. Seasonality is the backbone of the Chilean table—each of the four seasonal sections will include a short opening essay to prepare the reader for the bounty of the season. A unique fifth section is included for La Once, or tea time, which transcends the seasons but is quintessentially and irrevocably Chilean. Mouthwatering recipes will include:   ​Caramelized onion empanadas Double crusted spinach pie Grilled steak soup Pickled chicken thighs Spicy pork ribs Tomato shrimp stew Dulce de leche thousand layer cake Chilean white sangria So many more!

    5-Ingredient Cooking for Two simplifies small-batch cooking to its core, highlighting wholesome, healthy recipes requiring only 5 everyday ingredients--perfectly portioned for any twosome.5-Ingredient Cooking for Two gives you a rundown of streamlining your dishes with budget-savvy shopping lists and step-by-steps on meal planning. You'll find 100 deliciously easy two-person meals, from Breakfast Quesadillas to Blueberry Clafoutis, as well as 10 effortless cooking techniques designed to elevate each flavorful dish--and please more than just two palates.5-Ingredient Cooking for Two includes:Top it off--Whether you're cooking for company or whipping up a romantic meal, transform your dishes with special finishing touches like vibrant garnishes, tasty variations, and pairing tips.In a pinch--Short on time? Cooking for two is even quicker with recipes for 30-minute meals, one pan or one pot, freezer-friendly foods you can make ahead, and more.Trick or two--Cut down your cook times and costs while cooking for two with a look at the essential tools and ingredients, as well as help with making your own spice blends, buying in bulk, and minimizing food waste.Scale down your plates without sacrificing taste with 5-Ingredient Cooking for Two.

    Award-winning food writer and blogger Stacie Billis delivers 50 winning recipes for preparing easy, flavorful chicken dinners anywhere, from the stovetop to the grill, in the oven or an Instant Pot.

    In these illuminating pages, Frances Mayes, the author of Under the Tuscan Sun and many other bestsellers, and New York Times travel writer Ondine Cohane reveal an Italy that only the locals know, filled with top destinations and unforgettable travel experiences in every region. From the colorful coastline of Cinque Terre and the quiet ports of the Aeolian Islands to the Renaissance architecture of Florence and the best pizza in Rome, every section features insider secrets and off-the-beaten-path recommendations (for example, a little restaurant in Piedmont known for its tajarin, a pasta that is the perfect bed for the region's celebrated truffles). Here are the best places to stay, eat, and tour, paired with the rich history of each city, hillside town, and unique terrain. Along the way, you'll make stops at the country's hidden gems--art galleries, local restaurants, little-known hiking trails, spas, and premier spots for R&R. Inspiring and utterly unique, this vivid treasury is a must-have for anyone who wants to experience the best of Italy.

    Thoughts of tomatoes in his chowder made him see red. So he proposed a bill to make it a crime to add tomatoes to clam chowder. New Yorkers were offended! A war of words raged, until finally a duel of chefs settled the matter once and for all. The story behind the great chowder cook-off of 1939 is told by author Anna Redding with gusto, humor, and, of course, good taste.

    What you buy, cook and eat has a much bigger impact than the bag you carry it in. Inspiring, practical and above all simple, The Less Waste No Fuss Kitchen is designed for busy people who want to make simple changes without rethinking their whole lives.Lindsay Miles, of Treading My Own Path and Less Stuff, will help you to: Avoid single-use packaging, even at the supermarket.Switch up your daily staples to reduce your carbon footprint.Make the most of your pantry, fridge and freezer to avoid food waste.Confidently adapt recipes to use what you have.There really might be such thing as a (waste) free lunch.

    One luxury cruise ship heading to the Bahamas. And an elusive killer running amok with a penchant for cleavers.After overstuffing her husband with a button-bursting amount of cookies and cakes, Ruth Shores—charmed mother, grandmother, wife, and retired pastry chef—decides to take a dream job in the kitchen of the brand-new, luxury cruise ship, Splendor of the Seas. Luggage rolling behind her, she sets out on her first day, and it's everything she imagined. That is, until she runs into the rudest, most inconsiderate person she’s ever crossed paths with: Loretta Moran.That’s okay—Ruth refuses to allow a stranger to ruin her idyllic new life. But when a body is found in the kitchen, both women become prime suspects in a murder investigation. Compelled to prove their innocence, Ruth and Loretta must work together, all while desperately covering up a mouse running loose in the dining room. Can they set their differences aside to unveil the real killer before they both lose their jobs—or worse, their lives?Pranks. Scandals. Cover-ups. All wrapped up in this fun and quirky cozy mystery!Killer Cleavers and Cupcakes is the first book in this nutty, lighthearted Cruise Ship Cozy Mystery Series. So, get nestled in a cozy chair, pour your favorite beverage, and get ready for an exciting Bahamas escapade aboard the Splendor of the Seas!

    In Foolproof Fish, we show you how versatile they all are by providing approachable recipes, most of which you can make with more than one kind of fish. You're guaranteed a flavorful meal no matter what you bring home from the market or monger. We'll broaden your seafood scope by incorporating it into any course--vibrant appetizers like Sizzling Garlic Shrimp and Peruvian Fish Ceviche with Radishes and Orange, lots of easy weeknight meals like Moroccan Fish and Couscous Packets and Tuna Steaks with Cucumber-Peanut Salad, elegant dinner party fare like Roasted Salmon with Orange Beurre Blanc, or comforting soups like Cod in Coconut Broth with Lemon Grass and Ginger. Even bring the fish fry home with grease-free Fish and Chips and Shrimp Po' Boys. And the recipes are foolproof: no fish fillets sticking to the grill or rubbery scallops. In addition to getting you to cook from the sea, this book offers a fish education. Master key techniques from shucking oysters for Grilled Oysters with Spicy Lemon Butter to serving up a whole fish after making Whole Roast Snapper with Citrus Vinaigrette; learn substitutions so you can work with what's available to you; and explore topics that matter to you, like nutrition and sustainability.

     Mee first started cooking when Crohn’s disease, rheumatoid arthritis, and Hashimoto's brought her debilitating daily pain. When conventional treatments couldn’t help, Mee found relief in a surprising place: her kitchen. Through relentless recipe testing, she put her condition into remission and completely restored her health with gut-friendly whole foods, most of which she grew and harvested on her family’s farm outside of Nashville, Tennessee.   Once Mee was well, she opened a farm-to-table restaurant, sharing locally grown and seasonal foods with her community—some of whom drive hours to get a taste of Pinewood’s Grain-Free Fried Chicken. Pinewood Kitchen is unique in that every meal is created with the intention to serve everyone with the same deliciousness regardless of dietary restrictions. Whether you want to eat healthier or you have diabetes, lupus, celiac, Crohn’s, multiple sclerosis, rheumatoid arthritis, or another autoimmune issue, you’ll find a wealth of delicious, nutritious recipes. You’ll also discover: ·       The importance of intestinal health and how to improve your own gut microbiome  ·       Which foods are nutritional powerhouses and which you must avoid  ·       How to eat real food every day without breaking the bank Mee is living proof that you can change your fate by what’s on your plate—her recipes will help you prepare delicious food that brings you and your family together around the table.

    Unvarnished is a candid, voice-driven, no-holds-barred look at the workings of a bar, and the foundation of The Varnish’s success: attention to hospitality and an abiding belief in the nobility of service. Alperin and veteran bartender and writer Deborah Stoll push back against the prevailing conceit that working in the service industry is something people do because they failed at another career. They offer fascinating meditations on ice as the bartender’s flame; the good, the bad, and the sad parts of vice; one’s duty to their community as a local; the obsessive, compulsive deliberations of building a bar (size matters); lessons from Sasha Petraske—Eric’s late partner, mentor, and the forefather of the modern day classic cocktail renaissance—and the top ten reasons not to date a bartender. At the book’s center are the 100 recipes a young Jedi bartender must know before their first shift at The Varnish, along with examples of building drinks by the round, how to Mr. Potato Head cocktails, and what questions to ask when crafting a Bartender’s Choice. A sexy, gritty, honest look at the glamour-less work of a glamorous job, written with the intimate honesty of The Tender Bar, the debauched inside view of Kitchen Confidential, and the social commentary of Waiter Rant, Unvarnished will take its place among these classics of the service set.

    There is only one Pie Room, and it is here in all its steampiped and marbled glory." --ThrillistDiscover the definitive pie bible from self-confessed pastry deviant, chef and London’s King of Pies, Calum Franklin.Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury, veggie and meat, including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts.Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers.Say hello to your new foodie obsession and get ready to create your very own pie masterpiece.

    PLUS find a new generation of whole-grain recipes perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend, bringing "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies.We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Rice and Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas.Standout Recipes from the First Best-Seller Include: - Old-Fashioned Birthday Cake - A little melted white chocolate makes the cake tender and moist. - Extra-Crunchy Fried Chicken - Our kitchen developed a coating so crisp you can hear the crunch - Flaky, Tender Pie Crust - A spoonful of vinegar helps GF flours create just the right structure. - Real Sandwich Bread - Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread. - New York-Style Pizza - Ground almonds give the crust just the right chew and promote browning.Plus from Volume 2: - More than 150 recipes from muffins to casseroles to yeast breads to desserts - Exciting recipes such as Chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake - Many dairy-free variations of baked goods using alternate diary products - Baking recipes using the all-purpose gluten-free flour blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads - Nutritionals for every recipeCustomer Review: "I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can't wait to try other recipes but right now I am focused on making bread."

    and cook them along with the cast of the hit TV show Cook's Country. The homegrown recipes cover both classic and regional favorites from small-town America to the big city. Season 13 recipe highlights include fresh takes on homey foods such as Cheesy Stuffed Shells, One-Batch Fried Chicken, and Dutch Apple Pie as well as newly created recipes for Amish Cinnamon Bread, Eggplant Pecorino, and Greek Chicken. This cookbook has it all, from fluffy omelets, pancakes, biscuits, and muffins to plenty of desserts, cakes, cookies, pies, and more.In addition to more than 475 foolproof recipes, there is information on the backstory and inspiration behind many of the dishes. A comprehensive shopping guide lists all of the winning products featured on the TV show including ketchup, strawberry jam, and vanilla ice cream.

    Best-selling authors and fermentation experts Kirsten and Christopher Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavors.

    With this fondue cookbook, you’ll dive into 75 deliciously dippable recipes ranging from classic cheese dishes to savory desserts that will elevate any get-together from mundane to memorable. Cook. Dip. Enjoy.Check out what else this fondue cookbook includes:Fondues and don’ts—Discover why swirling your dipper in a figure eight is good and eating straight from your sharpened long-handled fondue fork is bad.Beyond conventional—Not only do the recipes in this fondue cookbook feature chocolate and cheese dishes, there are also lesser-known favorites and techniques like Fondue Bourguignonne.Cheese wisely—Learn how to select the proper cheeses to ensure your meals taste like they were imported from a Swiss restaurant.Treat yourself and your guests to the tasty flavors found in this essential fondue cookbook.

    Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favorite restaurants' dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora's most unique savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.For cooks of all levels, from anywhere in the world who loves to dine on this Southwestern region's foods, this cookbook welcomes you to bring Sonora's best and most iconic tastes into your own kitchen.

    It's the easiest and safest way to preserve food, and nature provides all that's required: plants, salt, and the beneficial lactic acid bacteria found everywhere. When we ferment a food, we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level.Today fermented foods have become fashionable among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other parts of the world. In fact, many non-native plants have become too successful, and they are considered invasive or even "noxious weeds." Wouldn't it be better to sustainably harvest the seasonal bounty and ferment these tasty plants rather than trying to eradicate them with herbicides?In Wildcrafted Fermentation, Pascal Baudar provides all the basics needed to make creative ferments at home. From simple wild sauerkrauts and kimchis to hot sauces, savory pastes, non-dairy cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes to inspire even the most jaded palate. The recipes can be easily adapted by people who buy seasonal and local produce, or who harvest from their own gardens. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro.Wild-gathering greens, stems, roots, berries, fruits, and seeds is a great way to work with your local terroir and reconnect with nature in a deeply rewarding and positive way. As Baudar writes, "Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment."

    With so many cookies to choose from—and some brownies and bars, for good measure—you’re sure to have the perfect treat to share no matter who you’re baking for.Erin compiled this impressive collection of cookies so that you can have the best flavors for every season, holiday and party. Even better, most recipes can be made in a single bowl to cut down on cleanup, and there are so many delicious choices! Welcome the return of autumn with Dark Chocolate–Dipped Pumpkin Biscotti and Maple-Pecan Shortbread. Savor cozy winter days with Peppermint Sugar Cookies or Hot Cocoa and Marshmallow Sno-Cap Cookies. Or nix the cake and bake up a batch of Happy Birthday Cake Batter Cookies this year. With this cookbook, you’ll have everything you need to make your celebrations effortlessly sweet.

    But, just because it's hidden, doesn't mean it's forgotten. Filled with lush ingredients, many picked fresh from the field, you'll find a traditional Romanian plate loaded to the brim with vegetables and lean proteins, never lacking in flavor.And nestled in those hidden hills and winding landscapes, lies a culture as rich and decadent as their meals. Journey through the countryside with over 80 recipes as unique as the people who have been perfecting them for centuries, all the while learning about the folklore and traditions that have steeped Romania in mystical mystery for so long.

    Their book reveals this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land. Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased.

    Each delectable dish is a labor of love—and a proud celebration of Pinoy culture. This Filipino cookbook makes home cooking quick and easy, bringing the flavors of the islands to your own kitchen.The Easy Filipino Cookbook begins with an in-depth history of Filipino food as we know it, as well as culinary influences from around the world. These tasty and traditional Filipino recipes are also simple enough for any home cook and so delicious you’ll feel proud to share with everyone. Kain tayo—let’s eat!The Easy Filipino Cookbook includes:Regional recipes—This Filipino cookbook gives you a look into flavor profiles for dishes hailing from Luzon, Calabarzon, Bicol, Visayas, and Mindanao.Pinoy prep—Discover essential tools, techniques, and ingredients for popular Filipino dishes, as well as adaptations for an electric pressure cooker or Instant Pot®.Masarap menu—Cook your way through 100 easy-to-make, classic, and favorite Filipino dishes—including some yummy party menu inspiration to complete any celebration.The Easy Filipino Cookbook is the quintessential guide to the unique sweet, sour, salty, and bitter flavors of the vibrant and diverse Filipino culture. Mabuhay!

    This is not surprising, given the demands of busy families and confusing, conflicting research about what diet is really best for health. Nourish offers the solution parents have been waiting for when it comes to deciding what and how to feed their families. Authors Reshma Shah, MD, a plant-based pediatrician and affiliate clinical instructor at Stanford University School of Medicine, and Brenda Davis, RD, a world-renowned expert and pioneer in plant-based nutrition, will empower parents to become the experts of nourishing their families.  Parents will learn:   How a diet centered around plants can optimize health, prevent chronic disease, care for our planet, and be an act of radical compassion. Nutrition specifics for all the stages of childhood—from pregnancy and breastfeeding all the way through adolescence. Tips, strategies, and mouthwatering recipes to bring all of this information to their dinner tables as they transition to plant-based eating.

    You’ll learn how to safely and ethically forage, and how to use wild plants in herbal medicines including teas, tinctures, and salves. Plant profiles include clear, color photographs, identification tips, medicinal uses and herbal preparations, and harvesting suggestions. Lists of what to forage for each season makes the guide useful year-round. Thorough, comprehensive, and safe, this is a must-have for foragers, naturalists, and herbalists in Arizona, southern California, southern Colorado, southern Nevada, New Mexico, Oklahoma, western and central Texas, and southern Utah.

    Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

    Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud leader of her own Michelin-starred restaurant.Exhilarating and inspiring, Wine Girl is the memoir of a young woman breaking free from an abusive and traumatic childhood on her own terms; an ethnography of the glittering, high-octane, but notoriously corrosive restaurant industry; and above all, a love letter to the restorative and life-changing effects of good wine and good hospitality.

     Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a mid-week meal, but never out of place for a weekend gathering with friends. Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:  Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.  Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.  Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.  Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.  Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.  Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.

    Unlike some other Italian cookbooks, The Complete Italian Cookbook will help you make beloved dishes in your own kitchen with more than 100 authentic recipes from all over the country.Get a true taste of Italy with traditional recipes for appetizers and drinks, risottos and polentas, pastas and sauces, pizzas and breads, meat and seafood, and of course, desserts. If you’ve been searching for comprehensive Italian cookbooks that offer go-to recipes your Nonna would approve of, look no further―The Complete Italian Cookbook is your new passport to culinary adventures. Buon appetito!A standout among Italian cookbooks, this one includes:Classic recipes―You won’t need other Italian cookbooks with 100+ time-honored recipes that maintain the true preparation techniques, cooking methods, and fresh, seasonal ingredients of traditional Italian cuisine.Sample menus―Explore multi-course menus, including a Hearty Make-Ahead Supper, a Vegetarian Feast, and a Traditional Roman Supper.Regional tour―This book goes beyond other Italian cookbooks to offer a brief guide to each region’s famous foods, like the peppers, figs, San Marzano tomatoes, and lemons the Amalfi Coast is known for.All Italian cookbooks should be this thorough! The Complete Italian Cookbook has everything you need to master the art of true regional cooking from the comfort of your home.

    In a world where everyone seeks to be special and pride themselves on their differences, there is one common bond that unites us all—basicness. And while some rock the Ugg boots and drink pumpkin spice lattes more than others, we can all still appreciate the simple pleasures that mimosas, avocado toast, and acai bowls bring. And that’s okay! Basic Bitchen celebrates and embraces the basic bitch lifestyle through food, offering step-by-step recipes for the most fundamental (and delicious) of all dishes. Recipes include: -Basic Bitch Lifeblood, a.k.a. the Pumpkin Spice Latte -Mom’s Definitely-Not-Sicilian Sicilian Caesar Salad -“I Could Eat This, Like, Every Day” Sushi Rolls -A Deeply Personal Cauliflower Pizza -Way Too Easy (If You Know What I Mean) One-Sheet Pan Dinners -Antidepressant Red Velvet Cake Pops In addition to these easy, flavorful crowd-pleasing recipes, Chowhound editor Joey Skladany provides tips and tricks, such as how to build a pantry and cooking tools that every chef needs so you can take your cooking skills beyond the microwave and make meals all of your friends will enjoy.

    It's still popular today due to its abundance of heart-healthy ingredients, fresh flavors, and simplicity in preparing. The 5-Ingredient Mediterranean Cookbook is your guide to easily incorporating this lifestyle to make tasty meals any night of the week-fast.From Roasted Red Snapper to Minty Watermelon Salad, learn how to make delectable, seasonal, healthy meals-all with just five simple ingredients. Stock up your pantry with Mediterranean essentials, find out how to select the best fruits and vegetables, and then get started making quick, nutritious meals. Living the Mediterranean diet hasn't been this fast and easy in hundreds of years.5-Ingredient Mediterranean Diet includes:Mediterannean 101-101 wholesome, nutrient-dense recipes for breakfast, lunch, dinner and even dessert.Pro tips-Get hints and tricks with each recipe to help you prep, store, and swap ingredients with ease.Protein choices-Enjoy recipes that are easily tailored for whatever protein you prefer, like fish, chicken, beef, or even lentils and hummus.Let the 5-Ingredient Mediterranean Cookbook help you take advantage of this healthy and tasty lifestyle-all with simple ingredients.

    

    Tea farmer Christine Parks and enthusiast Susan Walcott cover it all from growing tea plants and harvesting leaves, to the distinct processes that create each tea’s signature flavors.   In this comprehensive handbook, you’ll discover tea’s ancient origins, learn about the single plant that produces white, green, oolong, and black teas, and discover step-by-step instructions for plucking, withering, and rolling. Simple recipes that highlight the flavor of tea and creative uses for around the home round out this must-read for tea fans.

     Through its in-depth look at drinking culture throughout Latin America, this gorgeous book offers a rich cultural and historical context for understanding Latin spirits. Ivy Mix has dedicated years to traveling south, getting to know Latin culture, in part through what the locals drink. What she details in this book is the discovery that Latin spirits echo the Latin palate, which echoes Latin life, emphasizing spiciness, vivaciousness, strength, and variation. After digging into tequila and Mexico's other traditional spirits, Ivy Mix follows the sugar trail through the Caribbean and beyond, winding up in Chile, Peru, and Bolivia, where grape-based spirits like pisco and singani have been made for generations. With more than 100 recipes that have garnered acclaim at her Brooklyn bar, Leyenda, including fun spins on traditional cocktails such as the Pisco Sour, Margarita, and Mojito, plus drinks inspired by Ivy's travels, like the Tia Mia (which combines mezcal, rum, and orange curacao, with a splash of lime and almond orgeat) or the Sonambula (which features jalapeño-infused tequila, lemon juice, chamomile syrup, and a dash of Peychaud's bitters), along with mouthwatering photos and gorgeous travel images, this is the ultimate book on Latin American spirits.

    

    After all, writing about food is, inevitably, writing about life.This diverse, dazzling collection of food writing includes memoirs, essays, short stories and poems, all commissioned specially for the collection by Miranda York, editor of At The Table magazine.

    From seasoning and heating the pan to must-have companion tools, you’ll be ready to wow family and friends with 100 delicious recipes. What’s more, if you give it the proper care, your cast iron skillet will last a lifetime.

      If eating clean foods is a priority, then you know how difficult it can be to find snacks, treats, bars, and baked goods with suitable ingredients at the store. With the recipes in this cookbook, you don’t have to give up desserts or compromise your snacking.   All you need are a few real food ingredients you’re likely to already have in your pantry like fruit, nuts, seeds, oats, alternative flours (almond flour and coconut flour) and natural sweeteners (honey, maple syrup, and coconut palm sugar) to create delicious, treats such as:    Double Chocolate Banana Bread | Pumpkin Spice Coffeecake | Chocolate Mug Cake | Raspberry Crumble Bars | Apple Nachos | Coconut Dip | No-Bake Magic Bars | Peanut Butter Cup Cheesecake   All of the recipes inside are naturally gluten-free, and you’ll also find customizable dietary options to fit the needs of your family, from dairy-free and nut-free substitutions to tips for swapping out ingredients and storage.   The cookies, bars, balls, baked goods, smoothies and frozen treats will satisfy the craving for a healthy dessert, make a happy find inside a lunchbox, or as a midnight guilt-free treat!

    Kelsey combines real foods like lean protein, fresh veggies and vibrant produce and ties them together with creative sauces to create clean, complete meals that will keep you full, energized and feeling fantastic. Start the day off right with filling breakfasts like the Chunky Paleo Granola & Fruit Bowl and Bacon, Dill & Sweet Potato Mash. Get your greens in the delicious way with Creamy Chipotle-Ranch Chicken Salad and Citrus-Marinated Carne Asada, served over cilantro-lime cauliflower rice for an extra serving of vegetables. Indulge while still eating healthy with Kelsey’s cleaned-up versions of take-out classics like the Sesame Chicken Lettuce Wrap Bowl and comfort foods like the Perfect Meatloaf and Mashed Potato Bowl, and satisfy your sweet tooth the easy, Paleo-way with desserts like the Microwave Double Chocolate Cake Bowl.Whether you’re a Paleo devotee, a low-carb newbie or simply trying to decrease the dairy and gluten in your diet, this book has everything you’re looking for, right in one bowl.

    

    The best part is you don’t need to fuss with frying to whip up these fun, flavorful treats at home. The Easy Baked Donut Cookbook shows you how mouthwatering―and mess-free―donuts can be right from your oven or donut maker, providing plenty of tried-and-true tricks and tasty recipes for beautifully baked donuts, donut holes, mini donuts, and more.From sweet staples, such as Old-Fashioned Cake Donuts to creative savory bakes like Jalapeno-Cheddar Cornbread Donuts, this donut cookbook serves you dozens of delightfully simple recipes to match every craving, along with perfectly paired frostings, glazes, and toppings.The Easy Baked Donut Cookbook includes:(Do)nuts and bolts―Learn the ins and outs of baking with foolproof advice on mastering measurements, knowing your oven, time-saving shortcuts, and tons of troubleshooting tips.Time to make the donuts―This donut cookbook offers dozens of step-by-step recipes for cake and yeasted donuts―including holiday-ready Gingerbread Donuts, and even drool-worthy Doggie Donuts for your pup!Hole new world―You’ll find donuts for every season and reason in this donut cookbook with easy recipes for donut holes, pops, and other donut-inspired desserts, like Coffee and Donuts Trifle and Quick and Easy Beignets.From classic Old-Fashion Donuts to dunk in your morning coffee to fun Pizza Donuts your kids will love, Easy Baked Donut Cookbook has everything you need to whip up bakery-worthy baked donuts―no fryer required.

    With the local Bigfoot festival just days away, there many who stand to benefit from Kevin’s death - from the well-known Sasquatch believer Roy Turner, to the event organizers who profit from the festival each year, to the Bigfoot “researchers” who despised Kevin. In between working at her aunt’s bakery café, Jean finds time to slip into the woods and the festival campground in her quest to uncover the truth. But will her hunt lead her straight into a bear’s den - or worse, into the hands of a killer? This is a humorous cozy mystery featuring a strong female protagonist, some unusual friends and family, and a mystery that needs solving! It has no graphic gore, bad language or sex.

    Discover how to get the most out of your new appliance while cooking up quick, easy recipes you can make and serve tonight.From hot Cinnamon Rolls to Sweet Potato French Fries and Southern Fried Chicken, this complete air fryer cookbook for beginners helps you make sweet and savory meals in a snap. Delight friends and family at breakfast, lunch, and dinner with delicious takes on classic comfort dishes.The Essential Air Fryer Cookbook includes: 75 Fast, flavorful favorites—Dig into tons of tasty air fryer cookbook recipes that your family will crave, featuring easily sourced and inexpensive ingredients. All-in-one—Discover everything you need to air fry in a flash. Learn how the appliance works as well as how to make a wide variety of everyday staples, including cook time and temperature. Appetizing images—Pick new plates to try from this must-have air fryer cookbook’s lip-smacking selection of full-color recipe photos. Make your air fryer sizzle with this complete air fryer cookbook for beginners.

    And because they use less oil than traditional frying, they’re better for your waistline. Discover a new, healthier way to enjoy the fried foods you crave.

    An inspiring collection of more than 90 recipes for jams, jellies, chutneys, curds, ketchups, marmalades, pickles, cordials, vinegars, oils, and even liqueurs and breads, Preserving the Season is an excellent resource for any gardener. Also included are easy-to-follow recipes that use your homemade preserves as ingredients! With charming, personal anecdotes from the author, sentimental notes, literary quotes, helpful tips and variations, and historical fun facts interspersed throughout, this delightful guide is an engaging and insightful source of inspiration from start to finish!

    

    Almost every vegetarian and vegan cookbook focusses on the whole-wheat/kefir/green cleanse/salt lamp/lentil aspect of living a cruelty-free diet. But what about those of us who actually dream of a greasy burger all day and all night, but simply can’t justify eating animal products? Or those of us who just wanted to opt out of the environmentally unsustainable meat industry? Or anyone who is just keen to broaden their culinary horizons, and dip a toe in the waters of veganism? If any of these ring bells, then this is the cookbook for you. Inside this epic volume you’ll find easy-to-follow recipes for: Tater Tot Nachos, drowning with Vegan Cheese; Cobb('s Your Uncle) Salad; Veggie-Lasagna Cupcakes; Super Salty (Substitute) Bacon Burger; Deep Fried (Seitan) Chicken Wings; and more. Unlike other vegan cookbooks that you might’ve come across, this book won’t have you searching through a spice market for five hours just to find all the ingredients. These recipes are supermarket-ready and can be made by even the most novice chef. Because who said that living without meat meant that you couldn’t get greasy AF? They were wrong, and this book is (cruelty-free) proof.

    The Complete Dehydrator Cookbook is your all-in-one guide to easy, affordable home drying, pairing delicious dehydrated foods with easy-to-navigate guidance to get you drying in no time.Whether you’re preserving seasonal crops or making protein-packed camping snacks, this dehydrator cookbook takes you through the ins and outs of dehydrating, storing, and rehydrating a wide variety of foods. The Complete Dehydrator Cookbook is also brimming with 125 simple dehydrator recipes for everything from stews and curries to herbal teas and spice blends to ready-to-eat breads, crackers, and cookies.The Complete Dehydrator Cookbook includes:A to Z drying―Explore the essential equipment you’ll need, troubleshooting tips, and detailed directions on how to dehydrate more than 75 different kinds of food, including fruits, vegetables, herbs, nuts, yogurt, tofu, meat, pasta, rice, and more.Dehydrated dishes―Enjoy a variety of deliciously healthy recipes in this dehydrator cookbook, including just-add-water instant meals, and snacks like fruit leathers, chips, and jerky.Low temp, big flavors―Raw foodists will find plenty of low-temp, plant-based foods to make, like Mixed Vegetable Bread, Sweet and Salty Dried Almonds, and Double-Chocolate Biscotti.Whether you’re on the go or snacking at home, the portable dishes in this dehydrator cookbook will add some deliciousness to your pantry.

    Whether you’re picking up this time-honored tradition again or just starting out, The Beginner’s Guide to Canning teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more.This beginner’s guide starts your canning journey with an easy primer laying out all the essential information about pressure and water bath canning. In the first chapter, you’ll find several easy, sure-fire hits, like Low-Sugar Berry Jam and Dilly Beans, including step-by-step illustrations. From there, try your new skills with any of the 90 comforting classics and new twists that are sure to tickle your taste buds.The Beginner’s Guide to Canning includes:Safe & practical―Explore the nuts and bolts of canning, including a look at the necessary equipment, ingredients, and fundamental rules of safe canning.Savor the seasons―With dozens of delicious, easy-to-follow recipes, you can preserve seasonal flavors to enjoy all year round, like Apple-Peach Butter and Simple Spaghetti Sauce.Spread the love―A whole chapter is dedicated to delicious, giftable treats, like Rhubarb Chardonnay Jam, Raspberry-Chocolate Ice Cream Topping, and Pepper Jelly.Can you preserve it? Yes, you can with The Beginner’s Guide to Canning.

    But what are the stories we tell ourselves about the kitchen, and how do we first come to it? How do the cookbooks we read shape us? Can cooking be a tool for connection in the kitchen and outside of it?In these essays thirteen writers consider the subjects of cooking and eating and how they shape our lives, and the possibilities and limitations the kitchen poses. Rachel Roddy traces an alternative personal history through the cookers in her life; Rebecca May Johnson considers the radical potential of finger food; Ruby Tandoh discovers other definitions of sweetness through the work of writer Doreen Fernandez; Yemisí Aríbisálà remembers a love affair in which food failed as a language; and Julia Turshen considers food’s ties to community.A collection to savour and inspire, In the Kitchen brings together thirteen contemporary writers whose work brilliantly explores food, capturing their reflections on their experiences in the kitchen and beyond.

    We may not chase down woolly mammoths nowadays, but paleo eating is still vital. The Big Book of Paleo Cooking delivers 175 mouthwatering, paleo-centric recipes and 6 weeks of meal plans, providing a low-carb dietary road map that can help promote weight loss and boost energy. The core of paleo cooking remains timeless--fresh proteins, nuts and seeds, and unprocessed fruits and vegetables. Not only will you eat healthier, but you'll be kicking wheat and dairy, conquering food allergies, and addressing autoimmune disorders while feeling fully satisfied. The Big Book of Paleo Cooking includes: Plenty of options--These paleo recipes span every meal and include snacks, beverages, and sauces. Customized control--Choose from 6 weeks worth of meal plans to address weight loss, live allergen-free, and eat autoimmune-safe. Tasty substitutions--Discover replacement ingredients and kitchen tips to help you incorporate paleo-friendly foods. When you're ready to switch to a new lifestyle, this paleo cookbook will show you how.