Hungry Girl mania is sweeping the nation! The New York Times bestselling phenomenon delivers even more yum-tastic recipes!An easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories.Recipes include: * H-O-T Hot Boneless Buffalo Wings *Sassy Southwestern Roll-Ups *Cheesy-Good Cornbread Muffins * Holy Moly Guacamole * HG's So Low Mein w/Chicken * Cheeseburger Lettuce Cups * Chocolate Chip Cookie Crisp Puddin' Shake * Swirls Gone Wild Cheesecake Brownies * Personal Pretzel-Bottomed Ice Cream Pie! And many more!Told with Lisa's signature wit and sassy style, these recipes are as fun to read as they are to make!

    If you’re a fan of the Weight Watchers New Complete Cookbook but are looking even more recipe choices, this new Weight Watchers collection will be an irresistible new kitchen companion. It’s packed with recipes that you’ll love, whether you’re cooking for a weeknight family supper, a casual backyard get-together with neighbors, or a festive gathering with friends.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    Over fifty full-meal, vegetarian, vegan, and gluten-free recipes from nutritionist Allison Day. From the creator of the award-winning food blog Yummy Beet, turn familiar and traditional tastes into healthy, one-bowl meals. Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel. For Allison Day, the nutritionist and food blogger behind Yummy Beet, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about.Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes (not to mention the dozens of mini recipes-within-recipes), these pages contain an innovative, easy-to-follow “Whole Bowls Formula” to build your own creations for quick, everyday lunches and dinners. Recipes include:Curried falafel and kale salad bowlsBlack bean bowls with butternut squash, black rice, and chimichurriOat risotto bowls with soft-boiled eggs, avocado, and hazelnut dukkahSunny citrus bowls with orange pomegranate salsa and lemon creamCarrot cake bowls with a cream cheese dollop and candied carrotsSouthern Cheddar Grits with Tomatoes, Kale, and Black BeansAlmost Noodle Salad with Radishes and BasilChili con Veggie with CornbreadMediterranean Pasta with Arugula, Peas, Yellow Tomatoes, and FetaGreek Mushroom Stifado with Horseradish Mashed PotatoesTuscan Bean StewBaked Polenta with Caramelized Onions, Mushrooms, and MarinaraUsing real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you’ll be eager to cook and eat her fun, foolproof, and inventive whole bowls.

    Perfect for parties, bed-and-breakfast hosts, or anyone who has a hankering for pie but doesn't want to spend hours in the kitchen, it's no wonder that mini pies and tarts are all the rage. From savory treats like Steak and Guinness Pies and Spinach Mushroom Quiches to sweet favorites like Pecan Cranberry Pies and Chocolate Raspberry Tarts, this book has something for every pie lover.   Here’s a sampling of the more than 50 recipes included:    Apple Pies  Chocolate Chip Cheesecakes  Ginger Peach Pies  Blackberry Malbec Pies  Maple Walnut Pies  Caramel Mousse Tarts  Shepherd’s Pies  Spicy Chicken and Cheese Empanadas  Cornish Pasties  Banana Dulce de Leche Pies  Blackberry Pies with Honey Lavender Cream  Toffee Almond Tarts  Strawberry-Rhubarb Pies  Plum Tarts with Citrus Cream  Peanut Butter Chocolate Pies

    Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.   In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    In addition to the recipes, each chapter begins with entertaining stories, legends and lore about Celtic peoples, their traditions and customs, and the history of their foods. Chapters include: Starters; Soups; Egg and Cheese Dishes; Barley, Oats and Cornmeal; Seafood; Poultry and Game; Meats; Vegetables and Salads; Breads; Cookies and Cakes; Desserts; and Drinks. All of these easy-to-follow, step-by-step recipes are adapted for the North American kitchen.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.

    Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.From the Hardcover edition.

    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.

    In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker. She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?   But what if you didn’t have to eat your favorites out of a container?    In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to   • stock your pantry with ingredients you can find at your local supermarket • season and master a wok for all your Chinese cooking needs • prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions • wrap egg rolls, dumplings, and wontons like a pro • steam fish to perfection every time • create vegetarian variations that will please everyone’s palate • whip up delectable sweet treats in time for the Chinese New Year  The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:   • Cold Sesame Noodles • Kung Pao Chicken • Classic Barbecue Spareribs • Beef Chow Fun • Homemade Chili Oil • Hot and Sour Soup • Chinatown Roast Duck • Moo Shu Pork • Dry-Fried String Beans • Black Sesame Ice Cream • And of course, perfectly fried Pork and Shrimp Egg Rolls!“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers CookbookFrom the Hardcover edition.