Made with 58 easy do-it-yourself mixes. Better nutrition. No preservatives. Enjoy delicious breads, breakfasts, main dishes, appetizers and super desserts.

    Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good. In It's Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.

    From entrees and sides to snacks and desserts, you'll learn how to stock up the freezer so that something delicious is always on hand. This handy cookbook is divided into four easy sections: * "Now-and-Later" recipes explain how to make a double batch. Serve a casserole tonight and freeze one for later. * "Made-for-Later" dishes are those that come together easily and can be stored in the freezer for future needs. What a great way to take advantage of sales at the grocery store! * "Single Servings" are dinners and treats that are stored in single-serving portions. They're perfect for after-school snacking, late-night meals, and more. * "Creative Leftovers" help cut back on grocery bills. Store last night's extra food in the freezer, and then turn it into a fantastic new dish with the addition of a few kitchen staples. In addition, it provides: * Dozens of tips to help readers freeze foods and understand safe freezer storage practices. * Hundreds of full-color photos. * Great recipes, nearly all of which are submitted by home cooks. * The guarantee that every recipe was tested in the kitchens of Taste of Home, the world's #1 cooking magazine REVIEW

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.

    Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.From the Hardcover edition.

    Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker's Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. The King Arthur Flour Baker's Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy.

    German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted.From the Hardcover edition.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    Margaritaville: The Cookbook is filled with recipes that bring the flavor of island living and the spirit of Jimmy Buffett's iconic song straight into your home. The first official cookbook from the beloved world of Margaritaville features laid-back favorites like the explosively good Volcano Nachos and the heaven-on-earth-with-an-onion-slice Cheeseburger in Paradise, alongside more sophisticated options that will wow your guests (Coho Salmon in Lemongrass-Miso Broth, anyone?). With its combination of recipes, stories, and gorgeous full color food and lifestyle photographs throughout, it is sure to put you in a Margaritaville state of mind! Margaritaville isn’t confined to single spot on the map -- the recipes draw inspiration from around the world, from Jerk Chicken to Tuna Poke with Plantain Chips and Jimmy’s Jammin’ Jambalaya. And we've got you all covered, from family-friendly Aloha Hotdogs to drool-worthy Vegetarian Burgers.It's 5 o'clock somewhere and no vacation is complete without a cocktail—preferably a margarita, of course! Margaritaville: The Cookbook is loaded with drink recipes to inspire your blissful island cocktail hour—from Jimmy's Perfect Margarita and Paradise Palomas to Cajun Bloody Mary's and the quintessential Key West Coconut and Lime Frozen Margarita.

    Let MasterChef (TM): The Ultimate Cookbook help you make the leap from kitchen amateur to culinary master with tips and recipes from the show's most creative contestants and award-winning judges. Not only will you master the basics—how to season a pan, sharpen your knives, or make the perfect steak rub—but you'll also learn how to expand your own horizons, whether it's with an exotic new dish or a fresh take on the perfect filet. Enjoy more than 100 delectable recipes and 50 gorgeous photographs. From tender venison medallions to over-the-top seared lobster with bourbon and shallots, from perfectly crisp pan-fried potatoes to a decadent apple caramel spice cake, these recipes will help broaden your food landscape and perfect your home-cooked classics.With expert wine pairings from restaurateur and New York Times bestselling author Joe Bastianich and a foreword from Graham Elliot, an award-winning chef and Lollapalooza Culinary Director, MasterChef: The Ultimate Cookbook is all you need to take the next step in your own culinary journey.

    From fried grits and biscuits with gravy to chicken fried steak and gumbo, The Southern Cast Iron Cookbook takes you on a tasteful tour of the south.Never cooked with cast iron? The Southern Cast Iron Cookbook shows you everything you need to know. Discover how simple proper seasoning really is. Get tips for restoring old or heirloom cookware. Learn maintenance tricks that ensure your cast iron will last a lifetime.The Southern Cast Iron Cookbook includes: 100 American Favorites—Learn to cook up beloved southern staples in over 7 chapters—breakfast, bread and biscuits, fixin’s, seafood, poultry, meat, and dessert. Recipes for Every Kitchen—This cast iron cookbook keeps it simple with recipes that only call for a small selection of cast iron cookware. Caring for Cast Iron—Keep your cookware in perfect condition with the help of detailed guides on seasoning, maintaining, and restoring cast iron. Bring real southern tastes home with The Southern Cast Iron Cookbook.

    These days we're bombarded with so many messages about what to eat more of and what to eat less of and what to give up altogether, it can all get a little confusing and, let's face it, overwhelming. When there are so many passing fads and extreme diets out there, it's a relief to turn to a voice of reason, Australia's bestselling and most trusted cook, Donna Hay, for a realistic, sustainable and more balanced approach to fresher, healthier eating. Donna says: 'If there's one thing I've learned about myself, it's that I'm happiest when life is balanced. It rings true in all areas- work and play, friends and family, and, for me especially, food. Diets have never been my thing, I don't like the idea of anyone being on one! But I do love the way food can make me feel, uplifting me with energy, nourishing me with cosy goodness, or treating me with a little sweetness. LIFE IN BALANCE is about embracing food and all its benefits. Each chapter, from breakfast to baking, has simple recipes enriched with nature's superfoods - think leafy greens, bright fresh berries, creamy nuts and nourishing grains. Plus, I've profiled all my power pantry staples for you, like chia seeds, coconut sugar and raw cacao. Let this book help you find your own perfect balance, while enjoying every bite.' In a gorgeous new user-friendly square paperback format, featuring tactile paper stock and stunning photography, Donna packs in a wealth of ideas and information that you can trust, and flavours and tastes that will inspire you. From new ideas for power dinners to tempting grills, from super-charged breakfasts to low-carb options, LIFE IN BALANCE is full of super-satisfying recipes - nourishing, virtuous and delicious. And because we all need the occasional treat, there's also a few yummy better-for-you sweets. The only kind of diet that works, after all, is the balanced diet - the one you can sustain long term. And when your life is in balance, you feel great and it shows - from the inside out.

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    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.

    Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate sablee and pate sucree and recipes to use them in * Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.