Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.

    

    In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.

    From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turningout the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.With more than 750 recipes and 650 variations, making a perfect piecrust, a heavenly biscuit, mouthwatering vegetables, or crispy fried chicken is attainable for any home cook. The recipes and directions are easily accessible to kitchen novices as well as seasoned cooks-there is plenty here for everyone.

    The No-Fuss Bread Machine Cookbook is the first and only collection of truly easy, hassle-free recipes that give you delicious homemade loaves of bread every time. With more than 150 recipes that use easy-to-find ingredients and require minimal work, this bread machine cookbook will set you up for baking success. Finally, a bread machine cookbook that shows you how to use your bread machine for its intended purpose—convenience! BREADS GALORE Enjoy endless variety with Vegetable Breads, Cheese Breads, Spice and Herb Breads, Holiday Breads, and much more… THAT LOOKS DELICIOUS Beautiful photos of bread recipes from each chapter will inspire your baking and have your mouth watering in no time! BAKE IT EASY With tips for operating and troubleshooting the latest bread machine models, your baking tech support is there when you need it. No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook does it all for you. It's that simple.

    Whether it's a striking all-white cake with a secret rainbow heart baked inside, a birthday cake complete with a surprise balloon in the middle, or the gorgeous rose cake that took the blogging world by storm, Amanda's creations are downright revolutionary—and tons of fun! In Surprise-Inside Cakes, she gives us fresh new ways to enjoy life's greatest occasions, with themes and cakes including:Celebrating Family—Stripe Birthday Cake, Paw Print Cake, Rainbow Cake Celebrating You—Leopard Cake, Herringbone Cake, Cowboy Boot Cake Celebrating Love—Kiss Cake, Ring Cake, Sunset Cake Celebrating Holidays—Jack-o'-lantern Cake, Rudolph Cake, Holiday Candle Cake Celebrating Life—Football Cake, Cherry Cake, Smiley Face CakeFeaturing a few classic favorite cakes from her blog and more than forty brand-new cakes—along with her easy-to-follow instructions and step-by-step photo tutorials—Surprise-Inside Cakes shows you how to replicate these incredible designs in your own kitchen.To make these dazzling cakes, you can start with one of Amanda's delicious, foolproof recipes for cakes and frostings, or use a boxed cake mix or favorite family recipe. With tips on how to bake a level cake, tricks using household items such as rulers, biscuit cutters, and cookie cutters to carve and shape cakes, and Amanda's simple yet stunning frosting and decorating ideas, you'll not only be re-creating these amazing cakes for occasions large and small, you'll soon be using her techniques to create your own surprises!And your friends and family will be thrilled and delighted when a beautiful cake opens to reveal a special gift inside.

    Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

    

    Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan's cooking.

    From basic to Mediterranean, traditional and ancient bread, the recipes throw a fresh light on this seemingly simple food with a multitude of flavours, and a twist on the older ones.

    From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.

    The Year in Cakes & Bakes, which accompanies the new series of Great British Bake Off, is a collection of recipes for every occasion to bake throughout the year. Divided into "Cakes," "Biscuits," "Breads," "Pies," and "Desserts," each chapter will follow a loose narrative journey through the year, starting with January and finishing with Christmas. Looking at the UK's long and rich baking heritage, The Year in Cakes & Bakes includes over 100 delicious recipes, from a Hogmanay Whisky Fruit and Nut Cake to a Bonfire Night Toffee Apple Pie, and from Lemon Easter Sugar Biscuits to a Spiced Figgy Sponge Pudding. With recipes from the contestants, traditional favorites, and new creations reflecting the way we bake today, as well as Mary and Paul's Showstoppers, Signature Bakes, and Technical Challenges, the book is for anyone who likes to celebrate a special occasion by serving something homemade with love.

    Find your favorite Bakehouse recipes: Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. To coincide with its 25th anniversary, Bakehouse co-owners Emberling and Carollo have crafted a cookbook that intimately blends the business's unique history and philosophy of service with never-before-published recipes for its best-loved baked goods.Features 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book.Showcases more than 50 color photographs and bountiful illustrations.Includes behind-the-scenes stories of the business that enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.Notably, the book includes a wealth of traditional Hungarian and Jewish foods.Bring home delicious and enjoy the Zingerman's classics (and discover new favorites!) in your very own kitchen.Contains 8 chapters featuring various topics that are full of fantastic recipes, as well as a recipe index so you can quickly find the one you're looking.Makes an excellent gift for any fan of Zingerman's or anyone who appreciates a good bakery treat.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

    It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI2020 IACP Awards Finalist - Chefs & Restaurants2020 IACP Awards Finalist - Food Photography & StylingA comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni.Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California.Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award-winning food photographer.Makes an excellent gift idea for any pasta aficionado or avid Italian cook.