I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you'll use my recipes to make some best ever dishes of your own.' Tom KerridgeAs the most down-to-earth but high-flying chef on the food scene, Tom Kerridge has become known for his big flavours and beautifully crafted yet accessible food. And with more than 100 of his favourite recipes, Best Ever Dishes brings this spectacular cooking to the home kitchen.Tom starts with classics we all love such as tomato soup, chicken Kiev and rice pudding (plus a few new ideas of his own), then refines and elevates them to the best version that he has ever tasted. Give the Kerridge twist to a simple lasagne, and you'll discover that every mouthful is a taste explosion. Put a special spin on a chocolate tart, and you'll transform it into an exceptional, melt-in-the-mouth pud of the gods. With stunning photography by Cristian Barnett, this book really will change the way you cook.

    Sanjay Gupta as a healthy and humane diet, but no matter how beneficial it is—if it’s not easy, you won’t stick to it. Heather Nicholds knows this firsthand. Prior to her training in holistic nutrition, Heather was a devoted omnivore who found the idea of abandoning her comfort foods for a plant based diet a bit daunting. In The Plant Based Diet Meal Plan, Heather combines her proficiency in whole-food nutrition with her love of exciting food to deliver everything you need to enjoy the taste and benefits of a plant based diet.In The Plant Based Diet Meal Plan you’ll find: A 3-Week Plant Based Diet Meal Plan that includes weekly shopping lists and plant based diet menus for breakfast, lunch, and dinner A Plant Based Diet Overview that addresses specific health concerns, offers guidance for losing weight without feeling deprived, and reviews the top 10 plant based superfoods More Than 100 Plant Based Diet Recipes from smoothies and salads to mains and desserts, plus key macronutrient information Tips for Stocking Your Kitchen with the essentials for your new plant based diet Set aside your concerns about not knowing what to eat or feeling unsatisfied on your plant based diet. With The Plant Based Diet Meal Plan you’ll enjoy delicious, simple plant based diet meals that you’ll want to eat time and again.

    Registered dietitians and long-time vegans Jack Norris and Virginia Messina debunk some of the most persistent myths about vegan nutrition and provide essential information about getting enough calcium and protein, finding the best supplements, and understanding the "real deal" about soy.Covering everything from a six-step transition plan to meeting calorie and nutrient needs during pregnancy and breastfeeding, Vegan for Life is the guide for aspiring and veteran vegans alike, complete with an easy-to-use food chart, tasty substitutions, sample menus, and expansive resources.

    There is one kitchen tool Kenzie Swanhart (aka food blogger Cave Girl in the City) couldn't be without: her spiralizer. It makes eating more vegetables a cinch, and it's just plain fun to use. In Spiralize It!, she shares her passion and proves that you can indulge in your favorite foods by swapping carbs for a variety of veggies, from carrots and sweet potatoes to butternut squash and zucchini.Featuring over 100 imaginative recipes, this comprehensive cookbook appeals to all palates--Paleo, vegetarian, vegan, gluten-free, and anything in between. Get started, with: Plenty of recipes to satisfy cravings with guilt-free dishes and desserts, like Macaroni & Cheese and Not-Your-Average Carrot Cake Handy dietary icons plus nutritional information with every recipe Overviews of popular spiralizer brands to find the right one for you Spiralizer tips and tailored recipes to suit all spiralizer brands Whether you're feeding picky kids, raw foodists or the Paleo proud, this is the only spiralizer cookbook you'll need.

    With more than 150 recipes and glorious photos throughout, Salad as a Meal explores a culinary concept at once simple, elegant, and creative—no less than you would expect from the renowned chef and author of Simply French, The Provence Cookbook, and the Food Lover’s Guide to Paris.

    Many of these dishes are inspired by childhood favorites--but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining--it's like having Ina right there beside you, helping you all the way.From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again.

    A comprehensive cookbook with over 500 foolproof recipes covering every conceivable kind of soup--including Asian and South American recipes that have not previously appeared in American cookbooks--and sections featuring unusual ingredients, secrets for lowering fat, and more.

    Now, thanks to Maryana Vollstedt, busy cooks don't have to call up Mom in order to make delicious one-dish meals for family and friends. The Big Book of Casseroles boasts over 250 recipes (including low-fat and vegetarian dishes), plus handy planning, freezing, and storage tips. For hot-from-the-oven dinners equally at home in the dining room or on the kitchen table, cooks need look no further than The Big Book of Casseroles, because serious comfort food never goes out of style.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. (Even vegan pros will discover some new tricks!) Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!

    This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence.Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion.Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.

    Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

    Featuring endorsements from top medical experts and a food line in Whole Foods Market, Engine 2 is the most trusted name in plant-based eating. Now Esselstyn is presenting a powerful, accelerated new Engine 2 program that promises staggering results in record time. In just one week on The Engine 2 Seven-Day Rescue Diet, readers can expect to: Lose weight (up to 14 pounds)Lower total cholesterol (by 32 points on average)Drop LDL cholesterol (by 22 points on average)Lower triglycerides (by 75 points on average)Lower blood pressure by an average of 10/5 points.The Engine 2 Seven-Day Rescue Diet will bring the benefits of the Engine 2 program to a whole new audience of readers, by showing that all it takes is seven days to see incredible and motivating results!

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30. Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days.   Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.