And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

    Even if you (think) you hate vegetables, give Andrea a chance, and she'll show you how delicious they can be!This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss. This revised edition returns with the exquisite recipes you loved before, and now features 4-color photography to whet every appetite! There's no need to wait any longer, get your family eating vegetables every night, bring tasty veggies to work in lunches, or boost your own nutrition!

    Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender—most taking less than thirty minutes.The chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With The Vitamix Cookbook they’ve created mouthwatering food you’ll want everyday: breakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes soups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!) entrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood sauces and dressings drinks, including nut milks, juices, and even cocktails desserts, including sorbets, ice creams, milkshakes and baked desserts Throughout The Vitamix Cookbook, you’ll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.

    But this is more than just a cookbook—it’s a treasure chest that will help you build health-promoting habits and recipes of your own for a lifetime. Once a bacon-loving skeptic, Heather knows first-hand how overwhelming yet rewarding the transition to a plant-based, gluten-free diet can be, so she’s included essential, everyday know-how for folks seeking to adopt and maintain a healing whole foods diet.Fans of YumUniverse.com, Heather’s inspirational food blog, and new readers alike will discover unique recipes that are as delicious as they are beneficial. With hearty dishes such as Skillet Crusted Sweet Potato Gnocchi and Cardamom Cream Chia Pudding with Raspberries, as well as divine desserts such as Mexican Unfried Ice Cream and Chocolate & Salted Caramel Stack Cake, Heather’s recipes will have you saying �yum” and finding joy in clean foods that respect and nourish your body.A plant-based, gluten-free diet is delicious and doable. So say goodbye to temporary dieting and embrace healthy, incredible dishes as part of your long-term wellness adventure!

    She will also provide recipes that highlight these unique flavor combinations so you can make use out of every canned good! From jams, jellies and preserves to pickles and relishes to drunken fruit and pressure canning, this book has something for everyone. Some recipes will require the use of pressure canners, but not all.Make your mama proud but don't tell her you can can better than her!

    Days go by incredibly fast with work, time spent in traffic, kids and family and sometimes mixing up a proper lunch or dinner is the last of our concerns. But don’t you wish it was different? Don’t you wish you could eat a nutritious meal every day without the hassle of mixing and supervising it above the stove? Let me tell you that it is possible and it has one answer – slow cooking! A crock pot resolves all your cooking problems regarding time and money and it is capable of allowing you to cook a wide range of recipes to satisfy the tastes of even the pickiest eaters.Collecting 1001 recipes between its pages, this book is an invaluable collection for both beginners and experts in slow cooking. No more blanching, boiling, simmering or roasting on the stove. Instead, just chop ingredients up and mix them in your crock pot then turn it on and allow it to do its magic! It’s that simple and easy! Each recipe is straightforward and it requires easy to find ingredients, as well as some very basic cooking skills.

    Regularly priced at $5.99. Read on your PC, Mac, smart phone, tablet or Kindle device. If you are tired of searching for the perfect desert for yourself, family or friends then search no more. Cookies are well-known around the globe. Cookies can be found in traditional cuisine in all cultures and they grace our tables during all kinds of occasions. What makes them unique is fact that they are almost always simple to prepare and allows you to experiment with flavors and textures. Cookies can be very firm so they need to be dunked in tea or milk, they can be crunchy or even soft and chewy. In this book you will find different types of cookies from all around the world, like American, Italian, French and German cookies. Cookies can be easily bought in the store but if you really want quality cookies, made with selected ingredients, then homemade cookies are just the right thing. In this book you will also find recipes for gluten-free cookies that will satisfy even the most demanding connoisseur. Download this book NOW and discover: The best cookies from all around the world Learn how to make delicious homemade cookies with simple ingredients World famous cookies Preparation of homemade cookies the easy way – suitable for absolute beginners That homemade cookies are easy to make Hurry! For a limited time you can download “Cookies101" for a special discounted price of only $2.99 Download Your Copy Right Now! Just Scroll to the top of the page and select the Buy Button. ————— TAGS: Cookies, Baking, Recipes, Desserts, Cakes, Cooking, Cookie Bar

    Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika’s menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food.With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC’s most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award—winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.

    A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Cafe in South Norwalk, Connecticut in 2005, the New York Times gushed, This new bakery is superb and proves it daily, and since then it has become a hot spot for discerning pastry aficionados across the Northeast. The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites. With John s simple-yet-elegant recipes and his easy-to-follow directions and techniques including how to make the best brownies and the lightest meringues The SoNo Baking Company Cookbook will be used in your home kitchen for years to come. John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident, intuitive baker. A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Cafe, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Cafe and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut."

    Paleo Primer is a great resource to help readers get quickly acquainted with the principles of Primal/paleo/evolutionary health living and eating. The first half of the book lays out the basics, with humorous and memorable cartoons to convey the key messages and lay the foundation for an effective daily routine. You'll learn how to get your mind right for lifestyle transformation, understand which foods to eliminate and why, follow step-by-step plan to get started, and even enjoy a list of "lifesaving books and websites." The recipes section contains over one hundred delicious, easy to prepare dishes that are organized into enticing categories like, "How to Pimp a Salad" and "Cheats of Champions." Paleo Primer also offers preparations suitable for busy weekdays, and others for relaxing weekends. Paleo Primer was written by Keris Marsden and Matt Whitmore, a British couple who operate a unique and extremely popular fitness and wellness facility called Fitter London. Their vast knowledge base, deft teamwork, and highly refined sense of humor shine through in these pages. It is a truly entertaining and deeply impactful read-a great gift idea to introduce a family member, friend, or loved one to Primal/paleo living.

    With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country BouleRounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

    Free radical-fighting blueberries, nutrient-rich kale, or protein-packed spinach--every fruit and vegetable you can think of pairs up in this juice bible for devoted followers of the juice craze that's sweeping the nation. A passionate green juicer for over five years, author Farnoosh Brock shares her knowledge, discoveries, best tips, and lessons learned from her years of green juicing! She gives you the good, the bad, and the ugly so you can make smart and informed decisions as you learn how to heal your body and return it to harmony using healthy plants from your farmer's market, garden, or produce aisle.Brand new to juicing and want to know why you should bother? Don't know the unique benefits of juicing over eating raw foods or making raw green smoothies?Uncertain how your body will react to green juicing with a sensitive stomach? Wondering how to stay motivated after the initial excitement wears off? Farnoosh talks you through all of those situations, and gives you tips on how to manage each as you move forward in this journey. She also includes nutritional information and details on the benefits of juicing for life! Whatever your fitness regimen, health goals, or daily routine--this is a comprehensive resource discussing every aspect of the wonderful world of juicing!

    It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.

    Her chapters include Weekdays, Party Days, School Days, Summer Days, Beach Days, Game Days, Diet Days, Cheat Days, and Delta Days. In Weekdays, she shares her recipe for The Good Chicken and her Farro and Salmon Bowls, both of which stand up against the rigorous scrutiny of her three daughters. Diet Days includes humorous, tongue-in-cheek recipes like Fat Lady Soup and the Bone Broth recipe that had her local butchers concerned. Game Days includes tailgate favorites, School Days has lunches that can withstand backpack jumbling, and Party Days shows exactly how to impress a house full of guests and avoid pre-party panic. Every page is imbued with Heiskell's bubbly personality and spirit, and the recipes are designed to be easy and fuss-free--and guaranteed to please. Come On Over! will inspire anyone looking to cook every day of the week!