Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    From coffee and tea to milkshakes and slushies to mocktails and cocktails, this book features over 100 of your favorite beverages from the happiest place on Earth. Recipes are taken straight from your favorite restaurants and cafes throughout the Disney Parks and resorts. You’ll learn to make delicious, unique drinks without waiting in line including: -Coffees and teas, like Frozen Cappuccino from Joffrey’s and Teddy’s Tea from Jock Lindsey’s Hangar Bar -Fruity drinks and slushies like Frozen Sunshine from Beaches and Cream and the Goofy Glacier from Goofy’s Candy Company -Mocktails and cocktails like the Sparkling No-Jito from the Tambu Lounge or the La Cava Avocado from Mexico in Epcot -And dessert drinks like the Peanut Butter and Jelly Milkshake from 50's Prime Time Café or the Dole Whip Float from Aloha Isle Perfect for Disney fans everywhere who want to experience those familiar flavors right from the comfort of their home, The Unofficial Disney Parks Drink Recipe Book has all the recipes you’ll need to make luscious libations worthy of the Mouse himself.

    In her first book, Middleton reveals the secrets to hosting a successful party with recipes, tips and detailed instructions on how to throw a memorable event.

    Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.Praise for How to Cook Everything Vegetarian"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."—Mario Batali, chef, author, and entrepreneur"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

    You fought through War and Peace, burned through Fahrenheit 451, and sailed through Moby-Dick. All right, you nearly drowned in Moby-Dick, but you made it to shore—and you deserve a drink!A fun gift for barflies and a terrific treat for book clubs, Tequila Mockingbird is the ultimate cocktail book for the literary obsessed. Featuring 65 delicious drink recipes—paired with wry commentary on history's most beloved novels—the book also includes bar bites, drinking games, and whimsical illustrations throughout.Even if you don't have a B.A. in English, tonight you're gonna drink like you do. Drinks include:- The Pitcher of Dorian Grey Goose- The Last of the Mojitos- Love in the Time of Kahlua- Romeo and Julep- A Rum of One’s Own- Are You There, God? It’s Me, Margarita- Vermouth the Bell Tollsand more!

    From sheet-pan suppers to no-boil pastas, millions of home cooks want the ease of hands-off meals made using a single vessel. These flavorful recipes represent years of the test kitchen's best strategies for successful single-pan cooking, from staggering cooking times so everything finishes at once to developing an arsenal of no-cook sauces and sides.We flip the lid on several one-pot cooking assumptions; first, that it's always slow. Half of the 400+ recipes can be made in 45 minutes or less. Next, that the recipes serve an army: We paid attention to smaller family sizes by adding scaled-down variations serving two throughout the book. And we made some of the all-time best recipes more flexible with choose-your-own pan options such as Classic Chicken Soup that can be made in a Dutch oven, slow cooker, or pressure cooker. Finally, we realized that decluttering dinner didn't stop with using just one pot but also meant limiting the number of bowls.Today's one-pot recipes are more varied than ever. Skip takeout with Sheet Pan Pizza. Make date-night Classic Arroz Con Pollo for Two in a saucepan. Cook for a crowd using a roasting-pan "Walk-Away" Roast Chicken with Potatoes. Set and forget Slow Cooker Spiced Pork Tenderloin with Raisin-Almond Couscous, or get dinner on the table fast using an Instant Pot to make Cod with Warm Tabbouleh Salad. This assortment includes more than just dinner. Simplify breakfast with Sheet Pan Breakfast Sandwiches, or make one-bowl (or no-bowl!) Peach Cobbler or Classic Bread Pudding in your Dutch oven.

    In just a few short years, they’ve established an annual antiques fair, created a line of products (jewelry, clothing, stationery), and become contributing editors at Country Living. Now, the pair has written their first book, which tells their inspiring story while also serving up 50 simple and tasty recipes. Interspersed throughout are 19 easy projects to bring Farm Chick style to your kitchen.

    This is the kind of food that we all like to eat, served up with a chic twist.

    You’ll love Adrianna Adarme’s easy-to-follow instructions and will enjoy getting lost in her warm and comforting photographs. Organized by the months of the year and by categories as “Live,” “Do,” and “Make, ” this book offers ideas for activities, recipes, and DIY projects that make the little moments in life just as exciting as the big. Adarme gives us special (but totally doable) things we can do for others and ourselves. From quick recipes to easy crafts, she focuses on simple, inexpensive undertakings that have a big reward: happiness. The Year of Cozy will surely inspire you to march into your kitchen and craft closet to make something you can truly be proud of.

    If Ozzy Osbourne made cupcakes, these are the ones he'd want to eat.

    Tolkien. Divided by the time of day, these recipes use modern ingredients and culinary techniques, and American measurements. A great resource for Lord of the Rings parties, this book is a perfect way to experience real food that tastes like a fantasy!This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.

    Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “ a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic.Divided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat and Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, there’s a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, World’s Best Cake. Rustically chic craft projects—paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins—will captivate even those who are all thumbs.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    

    From the swamps of Dagobah to the forests of Endor and the deserts of Jakku, chef extraordinaire Strono “Cookie” Tuggs has traveled countless light-years to compile the galaxy’s most delicious recipes into this unique volume. With Cookie as your guide, journey to the streets of Black Spire Outpost and discover delectable delicacies such as Braised Shaak Roast, Nerf Kebabs, Mustafarian Lava Buns, Huttese Slime Pods, Spicy Mandalorian Stew, and much more.  Featuring seventy recipes—including sides, sauces, soups, breads, main courses, desserts, and drinks—this comprehensive cookbook is a hyperspace route to the tastiest treats in the galaxy, bringing a little taste of Black Spire Outpost right into your own home.