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    But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps, and crumbles. The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Pastries from the La Brea Bakery, a follow-up and companion to Breads from the La Brea Bakery. The recipes are designed with the novice baker in mind (baking tools and ingredients are indexed with brief explanations of importance), but the book courts all levels of baking experience. For the more advanced, Silverton shows how to visually accentuate her creations with richly colored fruits and sugars that create varying caramelized effects in delicious ways. Dough recipes include bobka, brioche, and croissants; in the more decadent sweets department are recipes for cookies, tarts, scones, and an entire chapter on doughnuts. Once you get stuck in La Brea you'll have a deliciously hard time getting out. --Teresa Simanton

    It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.

    Now he'll change the way you make--and think about--tacos forever.    TACOS is a deep dive into the art and craft of one of Mexico's greatest culinary exports. We start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next we master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally we explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.    But TACOS is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.From the Hardcover edition.

    That changed when she met her soon-to-be-boyfriend and they started cooking nutrient- and vegetable-rich meals. She not only fell in love with food again, but she also discovered that setting goals and sticking to them is easier and more gratifying when paired with someone else. Mincing garlic and sautéing onions together eventually led the couple to marriage—proving that good food really is the universal connector! These 100+ flavor-packed recipes are designed to be cooked and enjoyed by two people, plus they’re all gluten-free, dairy-free, and plant-centered. They include homemade alternatives for all the foods you love to share, such as brunch, takeout, and sweet treats. Indulge in Cardamom Banana Bread Pancakes with Candied Coffee Walnuts, Cornflake “Fried” Chicken, General Tso’s Cauliflower, and Chocolate Tahini Brownie Bites. Pick your partner—near or far—and get ready to get healthy. Praise for Healthier Together

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    These 100 make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully. With beautiful color photographs and lots of practical information such as how to pack foods to travel, Modern Potluck is the ultimate book for gathering friends and family around an abundant, delicious meal.

    Enjoy quick but satisfying weeknight dinners such as Creamy Pancetta Pasta with Mushrooms and Parmesan or Chestnut and Pea Risotto with Truffle Oil. Thinking of entertaining? You’ll find dinner-party delights such as Rioja-Braised Lamb Shanks with Chorizo or Twice-Cooked Chicken Kievs.Everyday Easy offers something for every chef and every occasion, whether you’re looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.

    By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.

    No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, andfor those who actually like to share their cookieshow to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie.

    In her anticipated first cookbook, Karlynn covers everything you need to know about being a modern-day old-fashioned baker: from setting up your kitchen and stocking your pantry, to making pie dough and releasing a Bundt cake from its pan.Once you've got the basics covered, you'll be ready to bake time-honored desserts like Saskatoon Berry Pie, Thick and Chewy Chocolate Chip Cookies, and No-Bowl Chocolate Vinegar Cake. Then, jazz things up with these recipes' modern twists: White Chocolate Saskatoon Galette, Chocolate Buttercream-Stuffed Chocolate Chip Cookies, and Root Beer Float Cupcakes. And, of course, there's the recipe that started it all: the almost-lost Prairie favorite, Flapper Pie. When Karlynn first posted this recipe on her blog, it went viral, drawing enthusiastic and sentimental responses from readers everywhere who wanted to reminisce about their childhood and family food memories.An approachable book for every skill level, Flapper Pie and a Blue Prairie Sky covers all the cherished bake goods from Karlynn and her family. Featuring more than 120 recipes from cakes to candies, doughnuts to dainties, and pies to puddings, with the same gorgeous photography that has made The Kitchen Magpie a go-to blog for passionate home bakers, this book is a delicious demonstration of the comfort and closeness that baking can bring. Flapper Pie and a Blue Prairie Sky is destined to become a classic to be shared through the generations.

    The Instant Pot® Electric Pressure Cooker Cookbook will teach you to create a variety of healthy, easy-to-make recipes with confidence. From savory breakfasts and hearty stews to decadent desserts and more, this Instant Pot® cookbook is sure to satisfy everyone at the table.In the pages of this bestselling Instant Pot® cookbook you’ll find: 100+ no-fuss meals with options for vegetarian, gluten-free, and Paleo-friendly diets Low-maintenance recipe guidelines including pressure levels and cooking times Handy prep-time labels that specify meals that cook in 20 minutes or longer (45+ minutes), as well as kid-friendly dishes Perfect for beginners or long-time enthusiasts, this Instant Pot® cookbook is your A-Z guide for all things Instant Pot®."For this busy mom, [the Instant Pot] was like learning to cook all over again…until I got this Instant Pot cookbook. Whether you are new to the Instant Pot or you are a pressure-cooker pro, this Instant Pot cookbook needs to be in your kitchen!" —Julie Clark, Tastes of Lizzy T blog“This Instant Pot cookbook has everything you need to know to use your Instant Pot…I highly recommend [it], It has been the best purchase I made since getting my Instant Pot.” ―LMFerron, Amazon Top 500 Reviewer

    So much so that they've been happily lining up for a cone or signature sundae ever since, and now you can make her delicious ice creams, sorbets, and toppings at home! Arranged in the book by season--with the focus on using local, fresh fruit and herbs in combinations that are both familiar and surprising--you will find recipes for most flavors imaginable and even those a little unimaginable. From childhood favorites to avant-garde, adult-only fare, including the classic Vanilla Bean to the exotic Cardamom to the adventurous Balsamic Strawberry and the comforting Maple Bacon (try a scoop on oatmeal for a special winter breakfast treat!), these ice creams and sorbets are both simple and fun to make. Of course, they're even more fun to eat!

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    I want to prove how easy baking can be. Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one.Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve.And for baking veterans, this book tells you why you're doing what you've been doing all these years.Here’s to baking that just works.