Her gorgeous mouth-watering photography, strong friendly voice, and incredibly delicious recipes come together in this easy-to-follow cookbook that belongs in every kitchen.Beautifully depicting the foods we all want to be cooking and eating, Easy Gourmet is full of updated modern twists on your favorite classics like Chicken and Waffles, Maple-Glazed Duck, Miso Cod and Quinoa, and Sriracha Hot Wings.Her must-have recipes cover every meal and everything in between, all paired with stunning photography and clean, modern design. As a bonus, all the photographs in Easy Gourmet were taken and styled personally by Le - adding that signature I am a Food Blog touch.

    If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks  to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

    Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

    What makes it so special is that it represents different styles of Southern cooking--Miss Lewis's Virginia country cooking and Scott Peacock's inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You'll find all these treasures and more before you even get to the superb cakes (potential "Cakewalk Winners" all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

    - Shows beginning cooks how to do just what the title implies--and a lot more--without a hint of intimidations.- Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad.- Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success.- Hundreds of must-know hints, tips and short-cuts for those new to the kitchen.

    Enjoy your evenings around the dinner table with your friends and family. Sound too good to be true? Not if you plan your Week in a Day. Rachael Ray’s Week in a Day, the companion book to her hit cooking show of the same name, offers more than two hundred recipes that will help you prepare five nights’ worth of meals in a single day. The woman who taught America how to make a meal in 30 minutes is sharing more of her practical and easy tips that will have you eating well for days to come! Each week features its own theme, including From a Taco to Morocco, A Chicken in Every Pot, and Stew on This, allowing your taste buds to travel around the world with dishes such as Chicken and Chorizo Spanish Enchiladas, Argentine Chili with Chimichurri, and Zinfully Delicious Short Ribs. In addition, Rachael shows you how to fit all the groceries you need for three fabulous meals into a single bag with her special section, 1 Grocery Bag, 3 Meals. And you can enjoy bonus content and extra recipes for side dishes by scanning the QR codes displayed throughout. When the weekend rolls around, this book has everything you need to get ready for your Week in a Day. Come Monday night, you’ll be glad you did!

    In 2011, Carla began hosting ABC's "The Chew" and is now a familiar face to daytime television viewers across the country.Carla's specialty in the kitchen is enhancing great tastes while keeping preparation easy and getting reliable, accurate results. Carla believes that the only way to make transformative food is to cook it from the heart and in the spirit of joy and fun that she brings to the kitchen. "Cooking with Love "tells how, with tempting and inspiring recipes for all sorts of sumptuous dishes that "show the love." Carla also teaches and shares culinary basics while providing fun tips and funny and poignant tales of her personal experiences cooking with family, friends, and fellow chefs.From appetizers that include a fresh take on Down-Home Deviled Eggs with Smoky Bacon to gorgeous Spicy Carrot Ginger Soup to Carla's famously succulent Chicken Pot Pie to mouth-watering desserts like her Granny's unforgettably luscious, buttery Five-Flavor Pound Cake, Carla's beautiful, delicious recipes revolutionize comfort food.Comfort food never tasted so good

    So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home.Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, right now.

    It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven. Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.

    Award-winning celebrity chef Rocco DiSpirito changed his life and his health-without giving up the foods he loves or the flavor. He has lost more than 20 pounds, participated in dozens of triathlons, and-after an inspirational role as a guest chef on The Biggest Loserchanged his own diet and the caloric content of classic dishes on a larger scale. In The Now Eat This! Diet, complete with a foreword by Dr. Mehmet Oz, DiSpirito offers readers a revolutionary 2-week program for dropping 10 pounds quickly, with little effort, no deprivation, and while still eating 6 meals a day and the dishes they crave, like mac & cheese, meatloaf, BBQ pork chops, and chocolate malted milk shakes. The secret: Rocco's unique meal plans and his 75 recipes for breakfast, lunch, dinner, dessert, and snack time, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Now readers can eat more and weigh less-it's never been so easy!

    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.

    In a book with 60 full-color photos the star of the Food Network's Tyler's Ultimate celebrates the pleasures of cooking with wholesome, local, in-season ingredients by discussing how his life influenced his food philosophy and providing delectableTitle: Tyler Florence Family MealAuthor: Florence, TylerPublisher: St Martins PrPublication Date: 2010/10/12Number of Pages: 301Binding Type: HARDCOVERLibrary of Congress: 2010035300

    (When's the last time you ate an amuse-bouche at home?) It's about time for an appetizer cookbook that has fun with the concept of tasting an entire meal in one bite!With Tiny Food Party!, Teri Lyn Fisher and Jenny Park share super quick and easy recipes for little bite-size munchies—delightfully miniature versions of all your favorite foods! Thinly slice shallots, batter and fry 'em, add with a creamy buttermilk ranch sauce, and you've got dainty Bite-Size Onion Rings. Use mini cupcake tins to bake up sweet Little Cheesecakes! Or fill small rectangles of pie dough with Nutella and marshmallow, bake until crispy, decorate with icing—and sprinkles, of course—and you've got irresistibly charming Mini Homemade Pop Tarts. Tiny Food Party! includes Adorable Appetizers, Itty Bitty Entrees, Pint-Size Desserts, and Teeny-Tiny Cocktails that you can serve in shot glasses or tea cups. With full-color photographs of every single recipe plus tips and tricks for seriously downsizing your favorite recipes scattered throughout, this lighthearted little cookbook is lots of fun!

    . . she was hooked! Baking soon became a part of her daily life.In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.