After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.

     Nothing can discourage a home cook quite like being unprepared—running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success. Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?” Recipe highlights include:  Roasted Sweet Potato Salad with Dried Cranberries and Pecans  White Bean and Country Ham Soup  Braised Chicken with Mushrooms and Grits  Pan-Seared Pork Chops with Drunken Peaches  Cheesy-Jalapeno Hushpuppies  Blackberry Skillet Cobbler

    An exciting young talent, Chef Chloe is widely heralded as a rising star for her ingenious recipes that make vegan food delectable and accessible.Chef Chloe’s first-ever cookbook explains the vegan diet—how to get all your nutrition from a plant-based diet and why it’s so healthy—in her fresh, dynamic style, as she provides delicious, incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. What makes Chef Chloe’s recipes new and exciting is that she makes healthful vegan versions of America’s favorite foods, from comforting macaroni and cheese to creamy Fettuccine Alfredo to crave-inducing sliders and fries and adaptations of the most popular Chinese, Indian, and Mexican dishes. With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Here’s a way to enjoy family favorites and her coveted desserts—including the first publication of her Cupcake War-winning vegan cupcakes—without busting your belt.

    San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead – all these, and more, will be covered in River Cottage Every Day.As Hugh says:'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breath new life to familiar staples, like rice, spuds, beans, and your daily bread.Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'

    Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

    Tooler Doolus’s Oven Spaghetti and Bobbie’s Lemon/Lime Jell-O Cake Supreme, Ernie Mickler has collected another whopping batch of the“most magnannygoshus” recipes of the Very Deepest South. Previously known as SINKIN SPELLS, HOT FLASHES, FITS AND CRAVINS, this collection has a new name and a new cover that calls to mind its best-selling brother, WHITE TRASH COOKING. Same good eatin’, though. With color photographs by the author.

    What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen.This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!

    No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    “Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • The Atlanta Journal-Constitution • Garden & GunCelebrated pastry chef Kelly Fields has spent decades figuring out what makes the absolute best biscuits, cornbread, butterscotch pudding, peach pie, and, well, every baked good in the Southern repertoire. Here, in her first book, Fields brings you into her kitchen, generously sharing her boundless expertise and ingenious ideas. With more than one hundred recipes for quick breads, muffins, biscuits, cookies and bars, puddings and custards, cobblers, crisps, galettes, pies, tarts, and cakes—including dozens of variations on beloved standards—this is the new bible for Southern baking.

    Laura Calder reminds us that we don’t have to commit to mastering the entire canon of French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier souffl�. We can integrate a French dish into the menus already in our repertoire -- serve coq au vin as a main course, with gingerbread or ice-cream sundaes for dessert. Why not?French Taste is all about simplicity. If we get too caught up in the “how to” of French cooking, we miss the point. Yes, French cuisine has given the world impressive recipes and techniques, but the most valuable things the French have to offer when it comes to food are a sense of how to eat with joyful abandon, how to make food look as beautiful as it tastes and how to take time to enjoy good food in good company.

    Katie Morford has the key to a quick and easy for weekdays, slow and luxurious for relaxed weekends—you can turn your morning into an exercise in good nutrition and great taste. You'll find breakfasts that can be eaten at the table (Egg-in-a-Nest Pesto Pizzas), at the bus stop (Strawberries and Cream Spoon Smoothies), or on the run (Milk and Cereal Bars), all healthy alternatives to cold cereal and prepackaged bars that even picky eaters will love. Rise & Shine is tailor made for busy families who want to do mornings just a little bit better. It's a toolkit of ideas and inspiration to make a nourishing breakfast not only doable, but delicious.