Impressive occasion cakes and stunning bakes for gatherings are not forgotten - from a novelty frog birthday cake for a children's party, through a towering croquembouche to wow your guests at the end of dinner, to a gorgeous, but easy-to-make wedding cake that's worthy of any once-in-a-lifetime celebration.Throughout the book, judges'' recipes from Paul and Prue will hone your skills, while lifelong favourites from the 2020 bakers offer insight into the journeys that brought the contestants to the tent and the reasons why they - like you - love to bake.

     Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes:In the spring: Apricot Jam and Rhubarb SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

    Meat will be gloriously tender, flavors will combine beautifully - and all with minimal attention from the cook. This book celebrates slow cooking in all its forms. Its 200 recipes range from typical slow-cook fare - hearty, warming stews and pot roasts - to more surprising inclusions such as cakes and bakes. Acknowledging the different ways of approaching slow cooking, it contains two methods for each recipe: one using an electric crockpot, the other using a combination of traditional pots, pans, stovetop, and oven. A practical introduction demonstrates techniques step-by-step and provides information on key ingredients and how to use them for the best results. Find everything you need to become a slow-cook expert in this attractive, but great-value, technique resource and recipe book.

    As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, creamy chocolate, and a sleigh full of savory treats to meet the entertaining needs of her neighbors.In The Pastry Queen Christmas, Rebecca shares nearly 100 traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Show-off desserts such as Chocolate Cookie Crusted Eggnog Cheesecake, Sticky Toffee Pudding with Brandy Butterscotch Sauce, and Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream are the perfect toppers to a family-style feast of Texas Spice-Rubbed Roast Pork, Baked Apple Pear Chutney, Brown Sugar Bacon, and No-Peeking Popovers. Still hungry the next morning? No problem-this country girl does an impressive breakfast, too: Bite-Sized Sticky Buns, Sweet Potato Scones, Cast-Iron Skillet Potatoes, and Mexican Ranch Chilaquiles ought to fill you up.And if you're still looking for excuses to entertain this season, you'll find ooey-gooey baked goods wrapped up as gifts, homemade craft and décor ideas to make your home sparkle, and holiday-worthy menus guaranteed to make your gathering a Texas-sized success. Tree-trimming, cookie decorating, and Santas running down Main Street . . . Christmastime is here.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce. A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen. Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef. From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country. Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).

    Though far from traditional, the dishes remain true to one glorious hallmark of Indian cooking: fabulous spicing. Among the luscious offerings included here are yogurt and tamarind marinated grilled chicken, seared venison medallions with fig and roasted pomegranate khoa, and marinated lamb popsicles in fenugreek curry. Vegetarian selections abound, with dishes like portobello mushrooms in porcini cream curry, coconut curried vegetables, and jackfruit with cayenne and black cardamom. Recipes for naan, chapattis, raiti, and other sides, staples, vegetables, and desserts allow readers to prepare an Indian feast from beginning to end. As beautiful and sumptuous as the recipes it contains, Vij's is a delicious manifesto for a new style of Indian cooking.

    Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the dayno matter what's in the fridge.

    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.

    Formatted like the two previous best sellers in 2012 and 2013, this all-new book celebrates a full year of holidays--from Easter to Fourth of July, Halloween to Christmas--and all that comes with them: food, decorating, entertaining and crafts. It will be filled with mouth-watering photographs and lively graphics so it is every bit as pleasing and inviting as the first two books. The hosts of the show-all contributors to the book-are chef, best-selling author, and TV personality Mario Batali; Iron Chef's Michael Symon; Top Chef's Carla Hall; What Not to Wear's Clinton Kelly; and best-selling author and nutritionist Daphne Oz.

    Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out cooking session. More than 130 recipes!

    Her favorite phrase? Come on over! When Jeff heard those three words, he and his siblings knew company was coming and there would be good food to accompany their visit. A boy who loved to eat and make people laugh, Jeff was in heaven.Now the host of the Emmy-nominated The Kitchen on Food Network, Jeff still loves entertaining with his family. For Jeff, there’s no better way to create shared memories than over a good meal. In Come on Over he invites everyone to share in the fun, providing delicious recipes for all occasions, from game day to birthdays to brunch, along with fun stories from his life. Whatever the get-together, Jeff has the perfect food to make it memorable—and make everyone feel like family—with recipes such as:Early Bird Gets the Brunch . . . Come On OverSausage, Egg, and Cheese "MoMuffins"Marjorie Alice Ross Jones' Fried Pork Chops . . . for BreakfastHey Bro, We're Watching the Game . . . Come On Over . . . And Pick Up Some Ice on the WayBLT Sliders with Candied BaconPancetta and Parm PopcornCome On Over . . . I'm Throwing an Island PartyCrispy Plantain ChipsTakeout-Style Chinese Spare RibsDo You Smell That Meat Smoke? That's Right, It's Coming from my Backyard . . . Come On OverSmoked Cheez-ItsSmoked Honey-Glazed Cedar Plank SalmonSarah's Baking . . . Come On OverSarah's Famous Sea Salt Pecan Chocolate Chip CookiesNo-Bake Cookie Butter PieOverflowing with Jeff’s big personality, celebration-ready food for friends and family, and gorgeous food and lifestyle color photographs, this laugh-out-loud-funny cookbook will inspire you to pick up the phone and invite your favorite people to share good times, eat good food, and make wonderful memories.

    Consumers who love bread but must avoid gluten have long been at the mercy of mediocre products and high prices. With this timely cookbook, they can have their bread and eat it, too. Acclaimed author Analise Roberts developed these simple, foolproof recipes for the Zojirushi bread machine. Roberts' outstanding recipes range from simple and satisfying Basic Sandwich Bread to complex and scrumptious Golden Italian Bread with Raisins and Fennel. She also offers ethnic breads like Challah and Babka and seasonal delights such as the irresistible Holiday Breakfast Bread. Included are loaves, like Sundried Tomato Roasted Garlic Bread, that contain no eggs or dairy products.

    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 it is possible to feed your family a healthy, balanced diet (without depriving them of the things they like) even if you work full-time and don't have a lot of money. This book provides simple, wholesome and nutritious recipes for family meals; quick lunches, tasty puddings and cakes - and you don't have to spend hours slaving over a hot stove, or spend a fortune at the supermarket. There are menu plans, recipes, shortcuts and dozens of ideas for every meal, together with tried and tested tips to help you save your valuable time and money. Now everyone can be a yummy mummy or daddy in the kitchen. AUTHOR BIOG: Gill Holcombe is passionate about feeding her kids good food. She grew up before the culture of convenience food took hold - and knows how to cook. Having brought up three children on her own for over ten years, she says the proof of the pudding is in the eating, and has three fit, healthy teenagers with loads of energy - and no fillings in their teeth.