Illustrated with 100 of his paintings, the book is accompanied by an elegant biographical portrait of the artist’s life and achievements.

    Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

    As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, creamy chocolate, and a sleigh full of savory treats to meet the entertaining needs of her neighbors.In The Pastry Queen Christmas, Rebecca shares nearly 100 traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Show-off desserts such as Chocolate Cookie Crusted Eggnog Cheesecake, Sticky Toffee Pudding with Brandy Butterscotch Sauce, and Warm Pear Ginger Upside-Down Cake with Amaretto Whipped Cream are the perfect toppers to a family-style feast of Texas Spice-Rubbed Roast Pork, Baked Apple Pear Chutney, Brown Sugar Bacon, and No-Peeking Popovers. Still hungry the next morning? No problem-this country girl does an impressive breakfast, too: Bite-Sized Sticky Buns, Sweet Potato Scones, Cast-Iron Skillet Potatoes, and Mexican Ranch Chilaquiles ought to fill you up.And if you're still looking for excuses to entertain this season, you'll find ooey-gooey baked goods wrapped up as gifts, homemade craft and décor ideas to make your home sparkle, and holiday-worthy menus guaranteed to make your gathering a Texas-sized success. Tree-trimming, cookie decorating, and Santas running down Main Street . . . Christmastime is here.

    A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Cafe in South Norwalk, Connecticut in 2005, the New York Times gushed, This new bakery is superb and proves it daily, and since then it has become a hot spot for discerning pastry aficionados across the Northeast. The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites. With John s simple-yet-elegant recipes and his easy-to-follow directions and techniques including how to make the best brownies and the lightest meringues The SoNo Baking Company Cookbook will be used in your home kitchen for years to come. John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident, intuitive baker. A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Cafe, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Cafe and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut."

    Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar's roots inform deep insights on Hawaiʻi's multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    In the six years since her first enormously successful vegetarian cookbook was published, there has been a huge increase in the number of people who choose not to eat meat. Linda's Kitchen, which contains over 200 delicious and inspiring new recipes, offers a blueprint for a vegetarian way of life but is also perfect for the thousands of people who are simply cutting down on meat for health reasons.The recipes have evolved from the kind of good food Linda cooks for her family and friends. They are simple to prepare and wonderful to eat. The dishes are healthy too: nutritionally well balanced and low in saturated fats. Many are suitable for vegans.For the newcomer to vegetarianism the seasonal menu-planning section, packed with ideas for different sorts of occasions - from family suppers to teenagers' parties, summer barbecues to a warming Sunday lunch - will show how easy it is to put together a vegetarian feast. The great recipes for Italian, Indian, Chinese and Mexican meals prove beyond a doubt that non-meat-eaters don't have to miss out on the fun of modern food.This is the cookbook for the way we are today!

    Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.

    . . . Almost every page could make you say, I didn’t know that!"Tampa Tribune"Gannon’s love for Florida comes through in a marvelous narrative style [that] doesn’t bog down in dates and reams of facts that historians find interesting, but others don’t."--Miami Herald"First rate . . . desperately needed . . . entertaining . . . fun!"--Orlando Sentinel"Gannon is a lifelong student of the history of his state, an acclaimed teacher, a masterful and tireless raconteur, and a superb stylist. Florida: A Short History showcases each of these strengths and talents and contains the latest archaeological and historical scholarship."--Florida Historical QuarterlyAs if Ponce de León, who happened on the peninsula in 1513, returned today to demand a quick reckoning (“Tell me what happened after I was there, but leave out the boring parts!”), Michael Gannon recounts the longest recorded history of any state in the nation in twenty-seven brisk, fully illustrated chapters.From indigenous tribes who lived along spring-fed streams to environmentalists who labor to "Save Our Rivers," from the first conquistadors whose broad black ships astonished the natives to the 123,000 refugees whose unexpected immigration stunned South Floridians in 1980, the story of the state is as rich and distinctive as the story of America.And it’s older than most people think. As Gannon writes, “By the time the Pilgrims came ashore at Plymouth, St. Augustine was up for urban renewal. It was a town with fort, church, seminary, six-bed hospital, fish market, and about 120 shops and houses. Because La Florida stretched north from the Keys to Newfoundland and west to Texas, St. Augustine could claim to be the capital of much of what is now the United States.”Gannon tells his fast-marching saga in chronological fashion. Starting with the wilderness of the ancient earth, he fills the landscape with Indians, colonists, pioneers, entrepreneurs, politicians, and the panorama of Florida today--“the broad superhighways that wind past horse farms, retirement communities, international airports, launch pads, futuristic attractions, and come to rest, finally, amidst the gleaming towers of Oz?like cities.” This revised edition concludes with a look into the twenty-first century, including “in-migration,” restoration of the Everglades, education, the work force, and the infamous 2000 presidential election.Michael Gannon is distinguished service professor emeritus of history at the University of Florida. Among other honors, he has received the first Arthur W. Thompson Prize from the Florida Historical Society and the decoration Knight Commander of the Order of Isabel la Católica from King Juan Carlos I of Spain. He is the author of the best-selling Operation Drumbeat and editor of The New History of Florida.

    Now, with his own restaurant empire growing, Danny shares his favorite recipes for bold, fun, and versatile Mexican food by way of L.A. You'll come away with the know-how and skills for cooking slow-braised pork shoulder with bacon and chiles for unbelievably flavorful carnitas, turning spiced fried chicken or Mexi-falafel into tacos and burritos, and how to make cotija and chile mashed potatoes that will impress all your friends (especially when served with brisket!).The book also includes stories about Danny's lifelong love of food, from the meals his mom made when he was growing up in the San Fernando Valley to a map of his favorite restaurants and hangouts in Los Angeles, how his time in prison led to his acting career and opening a restaurant, and his journey of becoming an AA/NA counselor. Like Danny's restaurants, Trejo's Tacos is generous, hospitable, and symbolic of L.A.'s vibrant Latino culture.

    When boats break down, wreck or call for help, Seychelle and her tug Gorda are on the scene. Accidents do happen, but in South Florida, when somebody dies at sea, all too often it is murder. The Seychelle Collection Boxed Set Books #1-4 brings readers the opportunity to buy the entire Seychelle Sullivan series at one low price.Book #1 SURFACE TENSION On a steamy Florida morning Seychelle is answering a Mayday call launched from the five-million-dollar Broward yacht called Top Ten. Seychelle has a personal stake in this rescue: her former lover, Neal Garrett, is the yacht’s hired skipper. But being the first to reach Top Ten leads to a bloody payday. A beautiful woman has been stabbed to death onboard. And Garrett is nowhere to be found. T o find out what really happened to Neal Garrett, Seychelle must retrace his last steps, through two murders and a horrific crime wave, to a final confrontation with someone who may want to kill her . . . or be her salvation.Book #2 CROSS CURRENTFor Seychelle Sullivan, life is all about making a living, making love, and keeping her eye on the beauty that still remains in her beloved Florida. Then her life takes a turn when her tug intercepts with a swamped fishing boat in the Gulf Stream. Inside the boat are a murdered woman and a little girl in a white dress.Seychelle returns to shore with a traumatized Haitian girl named Solange. Determined to protect Solange, and somehow keep her from being sent back to Haiti, Seychelle becomes obsessed with the forces that nearly killed the girl. To get the answers she needs, Seychelle must return to where it all started: in the waters of the Gulf Stream, where people died for their dreams of freedom– and a man with a machete did the work of the devil himself.Book #3 BITTER ENDThe third book in the Seychelle Collection is loosely based on the real South Florida murder of Greek immigrant tycoon Gus Boolis, once the owner of South Florida's Sun Cruz Casino Gambling boats. Seychelle didn’t see the sniper who picked Nick Pontus off at the helm of his yacht, but she knows that there are plenty of people in South Florida who wanted to see the gambling-boat tycoon dead: the Russian mobsters looking for a piece of his casino action, the Indian gamers who resent his competition, and the ecological activists fighting his plans to develop Fort Lauderdale’s waterfront. But it’s Molly, Seychelle’s former childhood best friend and Nick’s ex-wife whom the cops zero in on. And despite her bitter feelings and against her better judgment, when her back-from-the-blue friend asks for help, Seychelle can’t just weigh anchor and cruise. She’s got to dive in.Book #4 WRECKERS’ KEYIn the 1800s, Key West was built by wrecking skippers who in feats of derring-do raced to shipping disasters to save valuable cargos from the ocean depths. Today, as too many boats chase too few wrecks, salvage has turned into a cutthroat corporate enterprise. And when a friend is killed, Seychelle begins to suspect a chilling scenario: that modern-day wreckers are causing yachts to crash onto the reefs–and killing off whoever gets in the way.Nestor Frias was piloting a billionaire’s luxury power yacht on its maiden voyage when it ran aground. A few days later, Frias was dead. His eight-months-pregnant widow is distraught, and a host of questions surround both Frias’s death and the ship’s accident. When another man dies while asking questions, Seychelle navigates the dangerous shoals and channels of the case and her life, unaware that a greater danger is looming: a murderous human storm designed perfectly for her.About the AuthorChristine Kling is the author of five nautical thrillers and one anthology of short stories. She lives aboard her 33-foot sailboat Talespinner and travels wherever the wind and

    Every recipe is not only gluten-free, but also egg free, dairy free, soy free, white rice flour free, and bean flour free. Feel free to cheer!In The Healthy Gluten Free Life, Tammy Credicott shows you just how easy and budget-friendly living a healthy, gluten-free life can be. By giving detailed instructions and a host of tips on everything from choosing quality ingredients to techniques on make-ahead meals to save you time down the road, Tammy will inspire you to step back into the kitchen and enjoy cooking again.The Healthy Gluten Free Life is filled with over 200 mouth watering recipes for every meal of the day, including breakfasts, snacks, dinners, side dishes, desserts, and more. In addition, each delicious recipe is accompanied by captivating color photographs to help entice you to the final tasty dish. Beyond the recipes, The Healthy Gluten Free Life guides you on how to: * Choose flours that work best for you & the recipe you're working with * Replace dairy & eggs in your recipes easily and without fail * Differentiate between the multiple gluten-free flours and starches on the market, giving you the confidence to modify any gluten-free recipe you choose * Create a week's worth of school lunches that your kids will love and not be embarrassed byGet the taste & texture you remember from your pre-gluten free days with the added health benefits of whole grain flours, limited starches, lower sugar, and real, whole foods! The Healthy Gluten-Free Life helps bring your family back to the table, food allergies and all!

    Who knew it was possible to create a satisfying ice cream-like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue! VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there who’ve been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients—the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you’ll be astonished at just how tasty and rich this healthy alternative to the heaviness of “real” ice cream can be. With vice cream in the freezer, you’ll never yearn for milk-based ice cream again. More than 70 recipes for pure vegan ice creams, including preparation and ingredient tips. Includes a whole section devoted to raw vice creams. The Vegetarian Resource Group estimates that 2,900,000 Americans (or 1 percent of the population) are vegans. According to the National Institutes of Health, 30 to 50 million Americans are lactose intolerant.

    Unique flavors, prepared from top-quality ingredients combined with minimally processed milk from grass-fed cows, transformed Jeni’s Splendid Ice Creams, a small artisanal scoopery in Columbus, Ohio, into a nationally acclaimed (and beloved) brand.Now with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $59 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Her recipe for a milk-based American-style ice cream contains no eggs, which allows her amazing flavor combinations to shine. Filled with irresistible color photographs, this cone-tastic book contains 100 of Jeni’s signature recipes—from her Goat Cheese with Roasted Cherries to her Salty Caramel to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time.