Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir's most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

    After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

    The Year in Cakes & Bakes, which accompanies the new series of Great British Bake Off, is a collection of recipes for every occasion to bake throughout the year. Divided into "Cakes," "Biscuits," "Breads," "Pies," and "Desserts," each chapter will follow a loose narrative journey through the year, starting with January and finishing with Christmas. Looking at the UK's long and rich baking heritage, The Year in Cakes & Bakes includes over 100 delicious recipes, from a Hogmanay Whisky Fruit and Nut Cake to a Bonfire Night Toffee Apple Pie, and from Lemon Easter Sugar Biscuits to a Spiced Figgy Sponge Pudding. With recipes from the contestants, traditional favorites, and new creations reflecting the way we bake today, as well as Mary and Paul's Showstoppers, Signature Bakes, and Technical Challenges, the book is for anyone who likes to celebrate a special occasion by serving something homemade with love.

    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.

    Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

    Readers find the Vanilla Bean blog while hunting for the perfect chocolate cake or cinnamon roll recipe, or another everyday favorite. They stay for founder Sarah Kieffer's simple approach to home baking, the utterly transporting, dreamlike quality of her photography, and her evocative storytelling. Most of all, the Vanilla Bean blog celebrates the soulfulness of baking.Kieffer mastered the art of home baking while working in tiny kitchens in the back of coffeehouses and bakeries in Minnesota. She began the Vanilla Bean blog to create a culinary heritage for her family, but soon became passionate about making the joys of baking accessible for all. With recipes that help simplify the process behind complicated techniques, Vanilla Bean has built a dedicated following of several hundred thousand loyal readers and won several awards, including the Reader's Choice Award for best baking blog from Saveur.The Vanilla Bean Baking Book is Kieffer's debut cookbook, with 100 delicious tried-and-true recipes for the home baker. From everyday favorites such as Lemon Bread and Peanut Butter Cookies to inventive twists on classics such as Burnt Honey Buttercream Cake with Chocolate, Coffee Blondies, and Apple-Blackberry Turnovers, these irresistible treats will delight and inspire.

    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."

    City, Chopped, and Heat Seekers) Aarón Sanchez comes his fabulous new cookbook themed around 15 unforgettable Mexican flavor bases.You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours. Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love. And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!

    This friendly guide breaks it down for you, meaning you won’t need to calculate any complex measurement conversions. Just follow the tips and instructions and you’ll be whipping up smaller batches of cakes, brownies, breads, pies, and so much more.Exactly the right amount―Portioned for just 6 cupcakes or 12 cookies, these baking recipes make the perfect number for serving a small gathering or just yourself.Customizable recipe yields―All of the ingredients are measured by both weight and volume so it’s easy to double or triple a recipe if you need to make more.Simple kitchen equipment―These sweets can be made with standard bowls and pans, with no need for any specialty or mini bakeware.Create perfectly portioned treats anytime with the Small Batch Baking Cookbook.

    Cultural messages convince us that we no longer have time to cook, and food marketers spend billions persuading us that packaged, processed food is convenient, satisfying—and the key to happiness. Half of all our meals are now eaten outside the home. The result? Skyrocketing rates of heart disease and diabetes and unprecedented levels of childhood obesity. This crisis is movingly portrayed in author and activist Laurie David's new documentary (co-executive produced with Katie Couric), Fed Up!Luckily, we have a solution: Studies have clearly shown that eating home-cooked meals reduces obesity and develops lifelong healthy eating habits. There is an exciting movement afoot that involves a skillet, a few good knives, and some fresh ingredients: Home cooking is making a comeback.In The Family Cooks, David inspires parents and kids to take control of what they eat by making it themselves. With her long-time collaborator, Kirstin Uhrenholdt, David worked up more than 100 recipes that are simple, fast, "low in the bad stuff and high in the good stuff," and designed to bring kids into the cooking process. The authors also demystify cooking terms and break down basic prep techniques, creating stress-free meals that foster health, togetherness, and happy palates. The Family Cooks is the ideal companion for unseasoned chefs of all stripes, whether they're parenting or being parented.

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    THE AMISH COOK, a full-color cookbook based on Elizabeth's columns, compiles more than 75 traditional Amish recipes, photographs of the Coblentz farm, practical gardening tips, cherished family tales, and firsthand accounts of traditional Amish events like corn-husking bees and barn raisings. A truly unique collaboration between a simple Amish grandmother and a modern-day newspaperman, THE AMISH COOK is a poignant and authentic look at a disappearing way of life.‚Ä¢ ‚ÄúThe Amish Cook‚Äù column is syndicated in more than 100 newspapers nationwide.‚Ä¢ Elizabeth wrote THE AMISH COOK in longhand by the light of a kerosene lamp.‚Ä¢ Elizabeth has been a writer for the Amish newspaper, The Budget, for 40 years.

    Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.

    Nigella Kitchen answers everyday cooking quandaries--what to feed a group of hungry teenagers, how to rustle up a spur-of-the-moment meal for friends, or how to treat yourself when you're home alone--and since real cooking is so often about leftovers, here one recipe can morph into another . . . from ham hocks in cider to cidery pea soup, from "praised" chicken to Chinatown salad. This isn't just about being thrifty; it's about being creative and seeing how recipes evolve.With 190 mouthwatering and inspiring recipes, including more than 60 express-style recipes (30 minutes or under), Nigella Kitchen offers plenty of choice--from clams with chorizo to Guinness gingerbread, from Asian braised beef shank to flourless chocolate lime cake, from pasta alla Genovese to Venetian carrot cake. In addition, Nigella presents her no-nonsense kitchen kit must-haves (and crucially what isn't needed) in the way of equipment and magical standby ingredients. But above all, she reminds the reader how much pleasure there is to be had in real food and in reclaiming the traditional rhythms of the kitchen, as she cooks to the beat of the heart of the home, creating simple, delicious recipes to make life less complicatedGorgeously illustrated, this expansive, lively narrative, with its rich feast of food, is destined to be a twenty-first-century classic.' to 'A Food Network star offers a collection of more than 200 new recipes and aims to recapture the comforting simplicity of hearth and home, in a book with 200 color photos.