In this irresistible book, the chefs from the bakery share their recipes for a delicious range of 60 bakes, from deliciously light cupcakes with pretty buttercream frosting to moist chocolate layer cakes and zesty lemon meringue pie. Hummingbird recipes not only taste great but also look spectacular - without resorting to fussy recipes and hours in the kitchen. The chapters include Cupcakes, Cakes (including loaf, layer, ring and cheesecakes), Pies, Brownies and Bars, Muffins and Cookies.

    Get ready to party your ass off without damaging your waist or wallet. With more than 100 recipes for healthy, vegan meals, sides, snacks, and cocktails, Party Grub helps you throw a bomb-ass party without serving gut grenades.From passed appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen Party Grub brings the flavor without the side of fat, calories, and guilt.

    But now you don't need to trek to Brooklyn for to-die-for cheesecake because you can whip up these cakes right in your own kitchen with the help of Junior's Cheesecake Cookbook .Alan Rosen, the grandson of Junior's founder, reveals the very recipe that made Junior's reputation -- the Original New York Cheesecake, unchanged since 1950. But that's just the start. There's Banana Fudge, Lemon Coconut, Strawberry Parfait, Brownie Swirl cheesecake...well, you get the idea...50 fabulous reasons to indulge.The must-have book for everyone who thinks a slice of cheesecake is a taste of heaven!Cheesecake 101 -- a course-in-a-chapter. See how a little babying (a water bath, keeping cooling cakes out of drafts) goes a long way to ensuring crust and filling perfection. Includes a trouble-shooting chart, and wonderful garnish and flourish how-to's. Junior's Favorites -- the original, plain and wonderful, then mounded with fresh fruit, glistening with glaze, laden with crunch, swirled with chocolate, pumpkin, even peanut butter and jelly Reasons to Celebrate -- Cherry Heart, Easter Egg, Christmas Tree, Stars & Stripes...festive cheesecakes for every occasion Did somebody say chocolate? Triple Chocolate, Chocolate Marble, Chocolate Crunch, Candy Bar Explosion...need we say more? Little Fellas -- small in size, big in flavor, fast to make because they're mostly all filling. Freezable too. (Junior's tip: Double the recipe, and defrost to enjoy any time!) Skyscrapers -- incredible cakes within cakes. Delicious homemade layer cakes (like devil's food) hold extra creamy layers of cheesecake. Terrific inside tips and mouthwatering full-color photos throughout

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    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!

    Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad. Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits. The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store. For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.

    Baking addict and food blogger, Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle's Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S'mores Fudge. Featuring a brand new selection of desserts and treats, the Sally's Baking AddictionCookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth--including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

    Armed with only a saucepan, a cake pan, and a sharp knife (and ingredients!), readers can be well on their way to a gorgeous batch of Jelly Shots.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

     Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

    Lorraine reinvents traditional favourites (her amazing brownies) but shows us neat shortcuts to cut the fat or the sugar-without losing any of the flavour. They are goodies with goodness. Each recipe has a comparison with a standard version so you can see just how much better for you Lorraine's way is. A perfect Christmas gift for every baker in your life - or buy it for yourself to have an indulgent but healthy Christmas.

    Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

    Home bakers will recognize classic treats such as profiteroles, peach cobbler, and spiced Bundt cake, and be delighted by the ways they are reinvented with chocolate stout, almond liqueur, and even Järmeister. Featuring more than 30 full-color photographs, the book also includes sidebars throughout with instructions for preparing funky cocktails that add a punchy compliment to many of the recipes. Whether you are a pastry perfectionist or a one-bowl beginner, a bonafide mixologist or just looking for a way to polish off a few dusty bottles, this cookbook is sure to become a favorite, its pages splattered with chocolate, sprinkled with sugar, and garnished with a twist.

    With classic as well as creative options, such as chicken & waffles, waffle sandwiches, and waffle sundaes, this new, beautifully designed and deliciously photographed title proves that waffles aren’t just for breakfast anymore.Who can resist the aroma of freshly baked waffles in the morning? Watching with anticipation as thick pats of butter melt into the indentations, before pouring sticky-sweet maple syrup over the top? Or the moment your fork sinks into a stack of waffles, dripping with goodness, and you taste the first bite? With this book, you can re-create these delicious moments and dozens more. Breakfast isn’t the only time to make good use of your waffle iron. With the recipes to prove it, this book shows just how easy it is to serve waffles for brunch, lunch, dinner—even dessert. Savory waffle sandwiches for a midday meal are a unique spin on classics like PB&J and BLTs. Or, try waffles studded with cheese and spinach or sweet corn and roasted red peppers for dinner. And for dessert, satisfy your sweet tooth with decadent chocolate or fruit-filled waffles topped with scoops of ice cream, toasted nuts, and more. The possibilities are endless. Each recipe includes easy instructions for standard or Belgian waffle makers; some can even be made in a stove top Hong Kong–style waffle maker with delicious results. Filled with tempting full-color photography and lots of batters and toppings to mix and match, you’ll have plenty of inspiration for every occasion.