And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

    From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets.     Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, this title provides a wealth of ideas for making the most of the harvest. Additional recipes showcase the many ways that preserved foods can be used in finished dishes, from savory starters to flavorful main courses to sweet desserts.     From luscious jams and jellies to savory pickles and relishes, make the most of garden-fresh fruits and vegetables through preserving. With over 130 recipes, step-by-step techniques, helpful tips from professionals, and scores of inspiring ideas for ways to use preserves in other recipes, this comprehensive cookbook provides everything you need to master the art in your own kitchen.

    This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

    This full-color collection of one hundred simple, affordable recipes is perfect for committed vegans or anyone who wants to give vegan cooking a try. Packed with inventive, easy and 100% vegan dishes, this gorgeous book is sure to appeal—whether you are looking to take the leap, want to be a little kinder to the planet, need ideas to cook for a vegan friend, or simply want to put some more plant power in your everyday cooking. From Breakfast Muckmuffins to Beet Wellington, and Kinda-Carbonara to Bakewell Tart, Jack's easy, vibrant home cooking is tasty, tempting, and surprisingly uncomplicated.

    Written by a certified dietician, this creative cookbook gives kids the know-how and tools they need to become young chefs in the making! This edition features completely new material, including approximately 90 new recipes for all three meals of the day, as well as delicious drinks and desserts, the revised Food Pyramid, and approximately 30 puzzles!

    Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure:icy soups for steamy days (ceviche soup with ginger) and hot soups for cold days (winter duck soup)rustic potages (great green soup) and elegant consommes (beef madrilene)simple soups to start (Moroccan tomato) and complex soups that make a meal (beef short ribs in a pot)fifteen-minute specials (mussels and tomato soup) and those that simmer all day (pot-au-feu)a magical garlic broth, among other vegetable broths and bases, gives vegetarians hundreds of recipes to enjoy As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.

    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

    She is here to show you that a gluten-free life can be exciting and easy, without having to miss out on your favorite foods ever again. Why restrict yourself to the obvious soups, salads and fruit? What you really want are the recipes that you think you can't eat! From proper chicken chow mein to pad thai, doughnuts to lemon drizzle cake, cheesecake to profiteroles, French baguettes to pizza, plus dairy-free, vegan, veggie and low FODMAP options, Becky gives you all the recipes you'll ever need with tips and advice on how to make absolutely anything gluten-free.

     Instant Pot Cookbook: The Quick And Easy Pressure Cooker Guide For Smart People – Healthy, Easy, And Delicious Instant Pot Recipes teaches you how to use this revolutionary kitchen tool. You’ll also discover a wealth of Delicious, Easy, and Healthy Instant Pot Recipes for every meal of the day! The Instant Pot is faster than other cooking methods because it uses both pressure and heat to cook your food. It can cut your cooking times in half – or more! This insulated pressure cooker uses very little water and energy to cook your food. It can save you up to 70% on energy costs. Not only does the Instant Pot save you money, it also helps you slim down. You’ll get more nutrients from your pressure-cooked meals because the Instant Pot steams food quickly and evenly. Your food will even retain more of its beautiful, natural color! Here’s a preview of what you’ll get from this book: The History of Instant Pot Instant Pot Parts and Design What to Look for When Buying an Instant Pot The Differences in Pressure Cooking How to Clean Your Instant Pot Tasty Breakfast Recipes Hearty Lunch Recipes Delightful Dinner Recipes Healthy Instant Pot Snack Recipes Read this book for FREE on Kindle Unlimited - Download Now! Get ready to enjoy amazing pressure-cooked breakfasts like Breakfast Quinoa, Egg Muffins, and Quick Hard-Boiled Eggs. Your lunches can include Cilantro Lime Rice, Collard Greens, and Pot Roast. For dinner, you can look forward to Asian Pepper Steak, Ratatouille Vegetable Stew, and Pressure Cooker Spaghetti! Don’t wait – Get your copy of Instant Pot Cookbook: The Quick And Easy Pressure Cooker Guide For Smart People – Healthy, Easy, And Delicious Instant Pot Recipes Today!

    Now you can relieve your worst IBS symptoms by adopting a low FODMAP diet. FODMAPs are simple carbohydrates that can be the hidden culprits behind digestive disorders. The Low FODMAP 28-Day Plan, from New York Times and Amazon best-selling publisher Rockridge Press, is a straightforward 4-week plan for removing FODMAPs from your diet and banishing digestive pain forever. With easy guidelines and simple recipes, you’ll learn how to identify and avoid FODMAP foods, and make healthy and delicious FODMAP free meals in your own kitchen. With The Low FODMAP 28-Day Plan you will soothe your digestive system and make it easy to enjoy meals again, with:•105 recipes for delicious, nutritious low FODMAP dishes including Huevos Rancheros, Maple-Soy Glazed Salmon, Butterscotch Pudding, and Spiced Popcorn •A “symptom tracker” so you can log what you’re eating and how it affects your symptoms •An easy-to-follow quickstart guide to help you begin a low FODMAP diet •Comprehensive lists of foods to enjoy or avoid based on their FODMAP content, •10 tips for sticking to a low FODMAP diet when dining out

    The contents include: Just One Step Beyond Cooking; Fruits, Juices and Tomatoes; Jams, Jellies and Fruit Spread; Chutneys, Pickles and Relishes; Meats, Seafood and Vegetables; Low Sugar and Low Salt Recipes; Sweet and Savory Condiments, Gourmet Spreads and Salsas; Spreads, Meats, Vegetables and Prepared Foods; Fruit Leathers, Jerky and Rubs; From Harvest to Preserving.

    He recalls, month by month, the highs and lows of the past years, and anticipates the 12 months ahead - what'll be in season when, and when'll be the best months to crack on with such tasks as chick rearing and sheep shearing, haymaking and hedge laying.

    In Sinfully Easy Delicious Desserts, you'll find the quickest lemon tart, a lattice-free linzer (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the real thing, but easier to make), imaginative ways with ice cream, chic puddings and mousses to swoon over, and gooey pies with no-fault press-in crusts. Even soufflés for beginners. And you won't need a rolling pin, a pastry brush, or the skills of a professional baker.   As always, Alice's recipes are foolproof and well tested, and her tips for success will make all cooks—even those nervous about baking—confident in the kitchen.       Plus there are more than 100 ideas for spur-of-the-moment desserts that don't even involve baking, including fantastic ideas for ways to dress up a bar of chocolate, a pint of strawberries, a handful of dried fruit, fresh cheese, gingerbread, amaretti, and more.      And of course all those spot-on combinations for which Alice Medrich is so well known, such as Grilled Pineapple with Coffee Ice Cream, Lemon-Scented Peach Crisp, Salted-Caramel Banana Bread Pudding, and Coconut Pecan Torte.

    Every element of the book aims to make it incredibly easy to create great food of the highest quality and creativity, as only Wolfgang Puck can do. In addition to more than 100 recipes, the book features numerous cooking tips as well as advice on how to select the freshest ingredients, how to adapt recipes to the season, using the right cookware, and menu and wine selections.He is creator of some of the world's greatest restaurants such as Spago and Postrio. He is known for the fast-growing Wolfgang Puck Express, a line of cooking accessories, television appearances on the Food Network, and a line of soups and pizzas. He is author of five previous cookbooks. Wolfgang Puck is one of the most visible names and faces in the food business.

    This magnificent compilation celebrates the everyday practice of simple cooking and the enjoyment of eating—two of the greatest pleasures in life.From the award-winning authors of the beloved Canal House Cooking series comes Christopher Hirsheimer and Melissa Hamilton’s Canal House Cooks Every Day . This magnificent cookbook, inspired by Christopher and Melissa's popular daily blog Canal House Cooks Lunch, offers a year of seasonal recipes for the home cook.Canal House Cooks Every Day, the 2013 James Beard Foundation Award winner for General Cooking, is a handsome, red cloth-covered, 384-page book with nearly 250 recipes and over 130 lush photographs and illustrations. It’s home cooking at its best—by home cooks, for home cooks—and it’s pure Canal House.Regardless of the experience level of readers, Canal House Cooks Every Day will have them running to the kitchen to start cooking. The delicious, easy-to-prepare recipes celebrate the everyday practice of simple cooking and the enjoyment of eating. Christopher and Melissa use the best seasonal ingredients available to cook every day. Their recipes reflect the seasons, their appetites, their cravings, the occasions, and/or the demands of feeding their own busy families. This instant classic includes recipes for dishes as simple as a lunch of splendid summer tomato sandwiches or crackers spread with preserved lemon butter with smoked salmon and fresh chives to more complex meals like braised chicken with wild mushrooms and fine egg noodles.In addition to the recipes, this wonderful cookbook includes menus for all the great holidays throughout the year, plus twelve intimate essays—on picking a ripe tomato, making your own pasta, or foraging for wild mushrooms—that introduce each month and capture the feeling and vibe of that special time of the year. Cooking through this book, readers will become better cooks and gain an increased appreciation for the wonderful flavors and aromas of a home-cooked meal.Canal House Cooking has previously been featured for its inspiring recipes, friendly and knowledgeable voice, and drop-dead gorgeous photographs in a variety of publications including O, the Oprah Magazine, Bon Appétit, The New York Times, and The Wall Street Journal. Christopher and Melissa’s daily blog, Canal House Cooks Lunch, has thousands of daily followers interested in what these two women have cooked up that day. This wide fan base will be pleased to see the release of this dynamic duo's newest cookbook with accessible and easy recipes for home cooks.