A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice or seasoned.Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values:Chocolate Chip Scones  Cranberry Nut Bread  Lemon Cheesecake  Dessert Crepes  Strawberry Pie with Chocolate Chunks  Cinnamon Coffee Cake  Chocolate Peanut Butter Cupcakes  Raspberry Sorbet  Oatmeal Raisin Cookies  Soft Pretzels  Blueberry Cobbler  Chocolate Almond BrittleFree of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring I can't believe it's vegan!Complete with luscious color photos, this book will be an essential reference for every vegan.

    The concept is simple: fresh, easy ingredients, a few minutes prep, and let the oven do the work. Each chapter also includes a helpful infographic for how to build you own roasting tin dinner using whatever is in your fridge tonight. These quick, clever and delicious recipes are for anyone who wants to eat nutritious food made from scratch that fits around their busy lives. (And for anyone who doesn't like washing up).

    With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.

    These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    Delve into the history of Indian herbs and spices and learn how to match foods and flavors.

    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    For less than the cost of a dinner out, this new cookbook from Food Network star and best-selling author Sandra Lee will inspire you to re-think the way you cook. Her unique Semi-Homemade(r) cooking formula combines 70 percent ready-made and 30 percent fresh ingredients for fast, delicious results. Learn how to make the most of heart-healthy foods and smart ingredients like lean turkey, salmon, whole grain couscous, vitamin-packed sweet potatoes, and other "power foods." Includes more than 140 quick, easy and healthful recipes, plus gorgeous color photos of every recipe.

    Filled with creative and flavorful ideas for intimate dinners, group gatherings, and family meals, The Pioneer Woman Cooks: A Year of Holidays includes dozens of mouthwatering dishes (with nineteen recipes for Thanksgiving alone!), helping home cooks create a variety of delights.Whip up a Resolution Smoothie on New Year’s Day; Whiskey BBQ Sliders and Dr Pepper Cupcakes for The Big Game; Glazed Ham for Easter; Watermelon Sangria for a sizzling Fourth of July cookout; and perfect Popcorn Balls on Halloween. For Christmas, Ree includes special homemade treats, including Caramel Apple Rolls, Christmas Rum Cake, and a selection of smile-inducing cookies, perfect for Christmas deliveries to family and friends.Enjoy holidays all year ’round...Pioneer Woman style!

    As self-taught, curious cooks, Agatha Kulaga and Erin Patinkin have a straight-talking approach that is never too fussy and always encourages experimentation. Above all, they believe that cooking (and eating!) should be an adventure.With tips and anecdotes, exquisite photos, and pantry and kitchen tool essentials, Ovenly contains experimental yet perfected recipes for the most inventive and out-of-this-world breakfast pastries, desserts, and snacks.

    He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston.Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

     An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Savory Breakfast Rolls, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.

    Extremely healthy, beautifully simple and packed with fresh flavour, it's not your parents' Indian food.In 2014, barrister Nisha Katona had a nagging obsession to build a restaurant serving the kind of food Indians eat at home and on the street. The first Mowgli restaurant opened in Liverpool in late 2014, blowing away the critics and forming legions of fans.The simple dishes of a Mowgli menu are a million miles away from the curry stereotype. This unique collection of recipes and stories from the Mowgli Street Food restaurants brings you the best of their beloved menu, and much more. Try delicious snacks such as Fenugreek Kissed Fries or a Masala Wrap, and spice up your dinner with a whole host of delicious dahls. Discover how to recreate the iconic Angry Bird, the signature flavours of the House Lamb Curry, and of course, the secrets of the taste explosion that are Chat Bombs. And indulge in desserts, drinks and cocktails such as the Cardamom Custard Tart or a Sweet Delhi Diazepam.From the Mowgli Chip Butty to the iconic Yogurt Chat Bombs, Mother Butter Chicken to Calcutta Tangled Greens, this is the definitive collection of Mowgli's signature street food dishes to recreate at home.

    Now you can enjoy Tea with Bea in your own home with these easy-to-follow recipes. Cookies & bars are made to enjoy with a cup of tea. Be it lavender shortbread or double chocolate chip cookies, there’s something here to fill the cookie jars. Imagine afternoon tea and what spring to mind are traditional English Scones & Small Cakes. Bea provides the ultimate scone recipe and other sweet fingerfood, such as French macarons. When teatime calls for something special, turn to the Tarts chapter. With recipes for two types of dough, and golden whisky pecan custard pie and key lime pie, you won’t be stuck for ideas. Bea’s key to cake success is a handful of failsafe recipes that she can always rely on. The Cake chapter is devoted to staple recipes which can be embellished or layered to create the dazzling ideas in the Special Cakes chapter. And when only a Cheesecake will do, you’ll find plenty of choice here—from the simple to the sublime.

    As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography. Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.

    Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today, including:Mashama Bailey, chef of The Grey Jeni Britton Bauer, founder of Jeni's Splendid Ice Creams Melissa Clark, New York Times columnist and cookbook author Amanda Cohen, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, founders of Four & Twenty Blackbirds Karlie Kloss, supermodel and cookie entrepreneur Jessica Koslow, chef/owner of Sqirl Padma Lakshmi, star of Top Chef Elisabeth Prueitt, pastry chef and co-founder of Tartine and Tartine Manufactory Chrissy Teigen, supermodel and bestselling cookbook author Christina Tosi, chef and founder of Milk Bar Joy Wilson, of Joy the Baker Molly Yeh, of my name is yehThe Cherry Bombe team asked these women and others for their most meaningful recipes. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.2018 IACP Cookbook Award nominee for Compilations.