In The Happy Cook, Daphne Oz makes cooking fun and relaxing, and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook.Here are recipes for the whole day and the whole week, from Saturday dinner parties to quick-and-easy weeknight leftovers. With The Happy Cook, eating well is a breeze with delights such as:Breakfast—Crispy-Crunchy Honey-Thyme Granola, Chocolate Almond Breakfast Bars, and Coconut-Mango PancakesLunch—Kale and Plum Salad with Miso Vinaigrette, Warm Spring Pea Soup, Seared Garlic-Lime Shrimp Banh Mi and Philly Cheesesteak QuesadillasDinner—Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot-Rosemary Glazed Lamb ChopsDessert—"Outlaw" Carrot Cake with Brown Sugar Buttercream, Better Brownies, Sour Apple Juice Pops, and Nutty Banana "Ice Cream"The Happy Cook is all about real-life application—and real-life success. Celebrate every occasion and every meal with mouthwatering, vibrant, easy food. It's not about perfection, as Daphne makes clear. It’s about the confidence to get into the kitchen, have fun, and become a happy cook!

    Healthy eating shouldn't be about fad diets, starvation or deprivation. Instead, Madeleine's philosophy is simple: ditch the junk and eat foods that heal your gut so you can shine from head to toe and really get the glow.Lavishly illustrated with sumptuous photography, GET THE GLOW is a cookbook to be savoured. Madeleine shares 100 delicious, wheat- and sugar-free recipes bursting with flavour and nutritional value leaving you feeling full and nourished. Every mouth-watering dish is easy to make, contains ingredients that can be found in your local supermarket and won't break the budget. You'll lose weight, feel healthier and will glow on the inside and out.Including a six-week plan and advice on kitchen cupboard essentials and eating out, Madeleine's down-to-earth and practical guidance will help you to embrace GET THE GLOW as a lifestyle for good. This book will inspire you to fall back in love with food, life, and yourself.

    Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:Magical Coconut Cookie BarsChocolate Chip Cream Cheese BrowniesPeanut Butter CrisscrossesNYC Black & WhitesKey Lime Shortbread RoundsCall Me BlondiesMacadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!

    While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine.Divided geographically, Eating My Way Through Italy looks at all the different aspects of Italian food culture. Whether it's pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.For anyone who follows Elizabeth on her blog Elizabeth Minchilli in Rome, read her previous book Eating Rome, or used her brilliant phone app Eat Italy to dine well, Eating My Way Through Italy, is a must.

    The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

    The food staff of Southern Living has uncovered and updated a treasure-trove of heirloom recipes that will be relied on for generations to come. These recipes will "stick around" and are staples for family get-togethers, church suppers, and covered dish dinners. They are unforgettable and memory evoking, and thus won't ever go out of style. From an aunt's famous buttermilk biscuits, to country-fried steak, homestyle meatloaf, double-crust peach pie, and homemade bread and butter pickles, over 200 of our highest-rated recipes have been selected for this unique collection of prized family favorites. As more consumers look for ways to enjoy family and home in today's economy, this is a perfect "feel good" book that brings back memories of "the good ole days" and has a classic vintage look but includes all the great flavors and expert advice readers expect from Southern Living. Perfect for the holiday season, this book is a celebration of Southern traditions, filled with all-time favorite recipes like those handed down from generation to generation.

    Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistro dishes served at Bouchon, interpreted and executed as they've never been before.

    From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

    Mirroring the show's sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert's journey through the culinary landscapes of regions from Tuscany to Sonoma to the Hudson River Valley. Food and travel photos throughout reflect Ripert's journey and highlight the inspirations behind each dish, while handwritten notes and hand-drawn illustrations give the book a uniquely personal feel.

     Nothing can discourage a home cook quite like being unprepared—running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success. Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?” Recipe highlights include:  Roasted Sweet Potato Salad with Dried Cranberries and Pecans  White Bean and Country Ham Soup  Braised Chicken with Mushrooms and Grits  Pan-Seared Pork Chops with Drunken Peaches  Cheesy-Jalapeno Hushpuppies  Blackberry Skillet Cobbler

    Pad Thai. Tuscan Bread Soup. Quesadillas. Couscous with Lamb. Authentic Italian Risotto. Good old American Shrimp Gumbo. These are dishes that Americans have learned to love over the last twenty years, a time of extraordinary culinary expansion. And Dean & Deluca, the great innovative food store in New York's SoHo district, was there.Now, together with a team from Dean & Deluca, renowned food writer and TV chef David Rosengarten has compiled an encyclopedic collection of recipes for these new classics, presented for home cooks in the clearest, simplest, and liveliest possible way. Drawing upon his vast culinary wisdom, Rosengarten explains everything from how to make the best green salad or a perfect pizza to how to choose your Chinese noodles, know your Indian spices, and serve your bouillabaisse. Here are two Thai methods for fluffy rice and seven steps to great French fries (and fifteen other potato recipes, from baked and mashed to Gaufrettes and Gratin Dauphinoise). Rosengarten's epic compendium is spiced with delightful information--from the etymology of "squash" to the history of bisques, from cassoulet controversies and gazpacho wars to trends in miniature corn.You'll find here definitive recipes for such traditional European classics as Cassoulet, Paella, and Pesto Genovese, alongside "new" favorites such as Frisée aux Lardons and Panzanella. Here too are Middle Eastern classics--Tabouli, Persian Rice Pilaf, and Lahmajun (Turkish pizza); Asian classics--Tom Yung Kung, Chicken Tandoori, and Tempura; and classics from the New World--from crab cakes to Posole Verde. You will also find old comfort foods, from clam chowder to meat loaf, as well as the latest innovations from our country's most innovative chefs. Along the way you'll learn how to feel for fresh fish, how to recognize wild mushrooms, and how to approach a chicken.If you learned to love it in the last twenty years, it's here--and now you can cook it brilliantly at home. Thanks to Rosengarten's enthusiasm, knowledge, and wit, The Dean & Deluca Cookbook is a delectable, delightful, friendly, and comprehensive guide to the new joy of cooking.

    Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire. According to Esquire magazine, cast iron cookware "will enrich your eggs and burgers, it's impossible to break and it will last longer than you."And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America's leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouthwatering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food, to soups and stews, biscuits and baked goods, fish, veggies and finally those sweet finales. And the book features favorite cast iron cooking recipes by well-known cooks such as Bill and Cheryl Jamison, Nick Malgieri and Allison Fishman. Special cooking lessons include cast iron cooking basics and how to enjoy open air cooking and grilling.This special culinary delight features great cooking stories and intriguing vignettes on the history and legend and lore of cast iron cooking. Each unique recipe, culled from cooks across the country, is illustrated with four-color photography. Published in a special flexible binding, this cookbook will be a keepsake treasured by all cooks.

    Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

    Someone’s hankering for pie; you can see the pie-longing in their eyes. They want a delicious flaky crust, something with buttery overtones. They want fresh fruit—not a vague whisper of berry in a butter cream, but overt chunks of apple, discernible bites of berry. But it’s just not done. You don’t serve pie at special events like fiftieth birthdays, dinner parties, silveranniversaries, or, God forbid, at a wedding. To which I reply, ‘Bullpuckies.’" And so begins Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy. Individual pie pops to replace tiredcupcakes. Surprising and wildly successful explorations with beer (Chocolate Stout Pudding Pie), exotic fruits (Yuzu-Ginger Rice Pudding Meringue Pie), and candy making (Earl Grey Truffle Tart). And there are the classics too—riffing on her German roots, her Hollywood background, and life on her Vermont farm—a Blueberry Brown Butter Tart, an Italian Plum Tart with a yeasted-dough crust, a tiramisu-inspired Espresso Tart, a Vermont Pizza Pie, and more. Including sweet, savory, layered, and miniature pies and tarts, Bullock-Prado presents these recipes with a voice that removes the intimidation factor and inspires readers to break out of the double-crust straitjacket and try her signaturecreations—and to laugh out loud along the way. For additional information, technique demonstrations, and more, please visit www.pieitforwardcookbook.com. Praise for Pie it Forward: “Delicious reworkings and inventions from Sandra Bullock’s sister, including a truly quick puff pastry that’s worth the price of the book.” —New York Times Book Review "A slice of heaven." —US Weekly "In Pie it Forward, Gesine Bullock-Prado satisfies even the most demanding sweet tooth." —National Examiner "Pie it Forward by Gesine Bullock-Prado grabs you with the delectable cover, and holds you with its mouth-watering recipes. My favorite so far, the unbearably amazing pear and rhubarb cardamom custard pie, tastes both cozy and original in the best way possible." —Campus Circle “Work your way through her beginning section on crusts—the thing that scares bakers off pies—and you will be an expert from puff pastry to pizza dough. . . . When you’ve conquered these, it really is time to “pie it forward” with Bullock-Prado’s compositions that turn pie into art. To see them and her technique go to pieitforwardcookbook.com because words don’t do them justice.” —Cookbook Digest

    After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.