Sure to please both vegans and meat-eaters, this cookbook features Plum's flavorful, comforting dishes for brunch, soups, salads, entrées, desserts, and more. This photo-filled book features 60 recipes, including Pesto Plum Pizza, Good Old-Fashioned French Toast, Barbecue Oyster-Mushroom Sliders, Fresh Blueberry Shortcake, homemade vegan pasta, and more. Bring home delicious vegan cuisine with the Plum cookbook!

    It could also be to learn how she makes her bubbly, deep-dish fruit pies or to see the crisp pizzas that are sometimes covered with fresh flowers. It could be something deeper: Tara Jensen has learned to live a simple life, close to the land that feeds her oven. In her first book, she shares her philosophy of simple living and her trove of recipes with others. A Baker’s Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays. Along the way, Tara writes about how to live in a more peaceful world, shares stories from her own life, mourns romances lost, and celebrates the promise of a new relationship. Illustrated throughout with Tara's photographs and drawings, A Baker’s Year is a true American original destined to be a classic of cookbook shelves.

    She combed through community cookbooks and searched out long-lost heirloom recipes, sure-handedly reworking every recipe in her own kitchen. THE ALL-AMERICAN COOKIE BOOK celebrates regional gems from every corner of the country: Pennsylvania Dutch Soft Sugar Cookies, New York Black and Whites, New Mexican Biscochitos, Key Lime Frosties from Florida, and Mocha Espresso Wafers from Seattle. A sophisticated hazelnut chocolate sandwich cookie that was the closely guarded secret of an Oregon hostess is here, and so is a delightfully crisp (and easy to roll out) old-fashioned gingerbread cookie recreated from a handwritten 1880 notebook. Homespun classics abound: Chocolate Whoopie Pies, Caramel Apple Crumb Bars, Chocolate Chunk Brownies, and Caramel-Frosted Brown Sugar Drops. The collection also features devastatingly delicious contemporary creations like Chewy Chocolate Chunk Monster Cookies and Cranberry-Cherry Icebox Ribbons. For children and adults alike, one of the most exciting chapters will be the lavishly illustrated “Cookie Decorating and Crafts,” which includes everything from simple projects like Christmas cookies and Chocolate Gingerbread Bears to an elaborate gingerbread house. As Nancy Baggett tells the story of America’s heritage, she slips in fascinating bits of history, showing the evolution of our homegrown baking traditions.

    With classic as well as creative options, such as chicken & waffles, waffle sandwiches, and waffle sundaes, this new, beautifully designed and deliciously photographed title proves that waffles aren’t just for breakfast anymore.Who can resist the aroma of freshly baked waffles in the morning? Watching with anticipation as thick pats of butter melt into the indentations, before pouring sticky-sweet maple syrup over the top? Or the moment your fork sinks into a stack of waffles, dripping with goodness, and you taste the first bite? With this book, you can re-create these delicious moments and dozens more. Breakfast isn’t the only time to make good use of your waffle iron. With the recipes to prove it, this book shows just how easy it is to serve waffles for brunch, lunch, dinner—even dessert. Savory waffle sandwiches for a midday meal are a unique spin on classics like PB&J and BLTs. Or, try waffles studded with cheese and spinach or sweet corn and roasted red peppers for dinner. And for dessert, satisfy your sweet tooth with decadent chocolate or fruit-filled waffles topped with scoops of ice cream, toasted nuts, and more. The possibilities are endless. Each recipe includes easy instructions for standard or Belgian waffle makers; some can even be made in a stove top Hong Kong–style waffle maker with delicious results. Filled with tempting full-color photography and lots of batters and toppings to mix and match, you’ll have plenty of inspiration for every occasion.

    Eat for a week. Lose weight for the long term. Losing weight can be as easy as cooking one day per week. Meal Prep for Weight Loss equips you with the knowledge to properly prepare balanced meals ahead of time, so you can lose weight and keep it off. No crash diets, no spending hours in the kitchen.Balanced meals lead to better energy levels and fewer cravings, which lays the foundation for sustainable weight loss. And it’s easier to make these meals consistently if you plan ahead. Meal Prep for Weight Loss shows you how, with 3-recipe and 6-recipe weekly meal plans, accessible ingredients, and a wide range of fun, flavorful, batch-friendly recipes.Meal Prep for Weight Loss offers: Take back control—With meal prep, you are always in control of what you eat, how much you eat, and when you eat. Everything you need—Get started right away with detailed shopping lists, and instructions for cooking, portioning, storing, and reheating. Customizable plans—Switch up the different plans with a variety of tasty, meal prep ready recipes. Shed weight the healthy way—with full meal prep plans for well-portioned meals every day of the week.

    She’s ahead of the curve in so many ways: She’s been making kale salads since way before they were cool. She was using ancient grains to add heft to her salads long before the term was on the lips of every Whole Foods customer. She began experimenting with spice blends and condiments from around the globe well before they were a click away online. The world has finally caught up to this extraordinary chef, and she has distilled her eclectic, multilayered approach to salads and all things “saladish” into a must-have book for the home cook. Her casual, unconventional style comes to life in more than 100 recipes—each one a symphony of color, texture, and flavors that combine with unexpected punch. There’s intoxicatingly aromatic Toasty Broccoli, Curry Leaves, and Coconut; the quirky pairing of Watermelon with Chrysanthemum and Shiso; the addictive Roasted and Pickled Cauliflower; and exceedingly fresh New Potatoes with Soft Green Herbs. Organized seasonally, each chapter concludes with fun and funky party menus (a relaxed picnic lunch called “Summer to Go”; a New Year’s Day brunch that can be made ahead, so you can ring in the New Year with abandon). Each chapter features a timeline and an illustrated tablescape to help readers pull off a delicious and impressive spread like a pro.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

    Lines wind around the block, spurred on by the chance to try one of their unforget­table flavors, and these and countless others will be dreamed up in kitchens across the country with the help of Ample Hills Creamery. Featuring recipes for the most sought-after flavors—including Salted Crack Caramel, Ooey Gooey, and the Munchies—the book is organized by mood. Are you feeling nostalgic? Try a scoop of Black Cow Float. Or maybe you need a drink? Daddy’s Sundae, made with bourbon, will set you right. For kids and kids-at-heart, stories, activities, and hand-drawn characters appear throughout each chapter, offering games, helpful tips, and inspiration for creating new flavors. With mouthwatering photography and charming illustrations, Ample Hills Creamery is a definitive, cow-filled guide for ice cream lovers and DIY enthusiasts alike.

    Clarke's site welcomes millions of readers, and with good reason: Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the stealthy healthy ingredient swaps she's mastered so that you don't lose an ounce of flavor.In this essential cookbook for everyday cooking, Clarke shares more than 130 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover orphan ingredients and included Market Swaps so you can adjust the ingredients based on the season or what you have on hand. To help you make the most of your cooking, she's even included tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. As Clarke always hears from her readers, My family doesn't like healthy food, but they LOVED this! This is your homey guide to a healthier kitchen.

    Now this book serves up Magpie's seasonal menu for home bakers everywhere: the fruity, creamy, and nutty pies; hand pies, pot pies, and quiches; and even pie shakes and pie "fries," all fine-tuned to exacting standards and with lots of step-by-step instruction for that all-important crust. Baker-owner Holly Ricciardi's upbringing deep in the Central Pennsylvania countryside provided the basis for Magpie's perfect synthesis of classic favorites and new twists-alongside down-home favorites like Sweet Crumb Pie and Shoofly Pie you'll find Holly's bourbon-infused update of her great-grandmother's special butterscotch pie as well as the ingenious (and instant-sellout) Cookie Dough Hand Pies. More than 90 recipes also include sweets like:Cranberry Curd Mini Meringue PiesBlueberry Rhuby Rose PieChocolate Blackout PieAnd savories like:Summer Squash PieHam-Leek-Dijon PotpiesQuiche LorraineFrom crusts to crumbles and sumptuous savories to sweet confections, there's a Magpie pie for every occasion.

    Shake Shack's first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs.Follow Shake Shack's journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

    Of anticipation and excitement. Of good times—and, of course, great food. This book celebrates everything surrounding Christmas with 100 delicious bakes for the festive season, as well as dishes for the big day itself. Whip up tempting Christmas nibbles like Mini Potato Farls with Smoked Salmon, or Parmesan Palmiers, perfect for a party. Spice up your home—and get the kids involved, too—with Gingerbread Tree Ornaments and a Cinnamon Christmas Wreath. And, of course, there are plenty of delicious ideas for what to do with all those leftovers. Each chapter also includes spectacular recipes from Bake Off finalists, and Mary and Paul reveal the secrets to those classic Christmas dishes—whether it's Paul's perfect mince pies or Mary's ultimate Christmas pudding. Packed with everything from edible decorations and delicious gifts to party dishes and showstopping centerpieces, this book is the perfect Christmas companion.

    Some of the 125 tried-and-tested recipes are surprisingly simple, like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as the Kale Panzanella made with croissants, the Healthy White Chicken Chili made with hummus, or the Crispy Slow Cooker Carnitas made with cocoa powder. And just because the secret ingredients are surprising doesn't mean they're expensive or hard to find, either. Kelly is a busy mother of two, and she made sure every ingredient can be found in any supermarket. Her family-friendly recipes cover every occasion, from crowd-pleasing snacks and 30-minute entrées to make-ahead sides and holiday-worthy desserts.

    Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.