This book takes us on a tour of the very best in baking our nation has to offer - from Eccles cakes to Cornish pasties, Chelsea buns to Scottish gingerbread.Over 120 classic recipes, as well as numerous adaptations and suggestions, cover the whole range of baking skills from sweet jam tarts to savoury game pie. These are recipes that have been passed through the generations, as well as those from the Bake Off contestants.With trips to notable landmarks from baking history - Melton Mowbray and Sandwich among the more famous, as well as locally loved secrets from towns and villages around the country - the book highlights the importance of baking as part of our national heritage.Whether you want to try your hand at the delicate art of petticoat tails shortbread or dish up a hearty steak pie to a hungry family, you will be looking between the pages of The Great British Book of Baking time and time again, as Linda Collister has brought together the very best recipes from around the British Isles.Get your wooden spoons at the ready!

    And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! Topics in this book include "The Starter," "The Ingredients," "The Sponge," "The Two Things You Must Always Remember," "The Dough," "The Rising," "The Baking," and "Amazing Facts."

    What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made—French comfort food. Collected here are recipes from friends and acquaintances Hillary Davis has made while living in France, recipes handed down through the years as well as modern family remakes of the originals. With these resources, plus referring to her hundreds of well-worn cookbooks, Davis has brought together her favorite comfort food recipes from France, with a hope that they will inspire and charm you, showing just how fabulous good home-cooked food from France can be. Hillary Davis , food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.

    Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.

    Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.  America's favorite food photography team shows how to create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can:• raise a big-top circus cupcake tier for a kid's birthday• plant candy vegetables on Oreo earth cupcakes for a garden party• trot out a line of confectionery "pup cakes" for a dog fancier• serve spaghetti and meatball cupcakes for April Fool's Day• bewitch trick-or-treaters with eerie alien cupcakes• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes

    I guess.C) what? I wasn' t sleeping, I was resting my eyes. Can you repeat the question?D) just kind of . . . normal.You answered D, right? Meatless eating is healthy, inexpensive, ecologically friendly, and even hip. What's not to like?But it's not always easy being green. The salad bar can get pretty uninspiring after a while, and you don't even want to know how much salt lurks in that can of tomato soup. Enter the Carle sisters: Megan (the long-time vegetarian) and Jill (the skeptical carnivore) are the dietary divas of yummy, doable dishes for teens and young adults. In this new book (their fourth), they offer the tips, tricks, and tasty recipes they use to feed themselves and their friends in style--veggie style.The Carles make cooking easy for cash-strapped, kitchen-shy vegetarians, starting with instructions on how to set up a basic veggie kitchen on the cheap. And they keep it simple with 90 recipes organized into student-friendly chapters, from "Cheap Eats" to "Impressing Your Date," "Dinner for One" to "Party Food," plus a desserts chapter packed with vegan options. Every page bursts with color photographs. Whether you're sharing Pasta Primavera with your roommates, taking a Caramelized Onion Tart to a party, grabbing a Roasted Red Pepper and Avocado Wrap on the run, or buttering up your sweetie with Mushroom Ravioli, College Vegetarian Cooking will break you out of the ramen rut--without breaking your budget.

    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.

    Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it started. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars: brownies, blondes, and marshmallow cereal treats are baked in a bread loaf pan - which happily serves two when cut down the middle. Newly married couples (and empty-nesters) will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: have your own personal-sized cake and eat it, too.

    It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes.Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.

    The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

    But at home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. In fact, it’s discoveries like these that propel him into the kitchen nightly—that, of course, and eating the delicious results with friends! Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, sugar, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, stuffing, and cranberry sauce with fresh ingredients and a little booze. And where there’s a will to make something from scratch, Ted provides a way, with recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, quick jam, marshmallows, and more.With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.

    Gordon will share all sorts of useful tricks and tips from his years as a professional chef, making this the only cookery course you'll ever need.

    Enjoy quick but satisfying weeknight dinners such as Creamy Pancetta Pasta with Mushrooms and Parmesan or Chestnut and Pea Risotto with Truffle Oil. Thinking of entertaining? You’ll find dinner-party delights such as Rioja-Braised Lamb Shanks with Chorizo or Twice-Cooked Chicken Kievs.Everyday Easy offers something for every chef and every occasion, whether you’re looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.

    This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!

    Debbie Brown combines her exceptional flair for color and design with her unique fondant modeling skills to simplify her eye-catching cake designs, some of which you may have never dreamed you could achieve.This cake cookbook is filled with cakes which will appeal to children of all ages. Instantly lovable animal cakes include a Friendly Frog, Sporty Spider and Noah's Ark, while the Fairy Toadstool, Dotty Dragon and Alien Spaceship are among a number of fantasy ideas. Sports fans will enjoy the Soccer Player and Formula 1 Car. Keep older children entertained with the Glitter Bag and Make-up, meanwhile younger children will adore the Playful Kitten on a Ball of Wool and the Cute Yellow Chick.Ideal for beginners and experienced cake makers alike, each easy-to-follow cake recipe is clearly illustrated with step-by-step photographs and a full-page color picture to guarantee success every time.Cake recipes include:Formula 1 CarPlayful KittenFarm TractorLittle Bo PeepSkull & CrossbonesDream CastleAlien SpaceshipCute Chick