Inside, you'll find lots of terrific ideas for breakfasts, dinners, desserts and more, including:* Satisfying Breakfasts: from Spicy Pumpkin Pancakes to Banana-Nut Waffles and Cheesy Chile and Egg Bake* Comforting Casseroles: from Philly Beef Squares to Fajita Chicken Pot Pie and Louisiana-Style Shrimp Casserole* 30-Minute Dinners: from Barbecue Beef Cheese Melts to Buffalo-Style Chicken Nuggets and Turkey Cornbread Tostadas* Delightful Heart Smart Dinners for Two: from Curried Country Chicken to Fall Pork Dinner and Santa Fe Foldover* Impossibly Easy Pies and Pizzas: from Impossibly Easy Sloppy Joe Pie to Impossibly Easy Quesadilla Pie and Bewitched Double-Crust Cheese Pizza* Delicious Desserts: from Frosted Chocolate Malt Cupcakes to Impossibly Easy Toffee Bar Cheesecake and Peanut Butter-Chocolate Chip BarsYou also get tips on perfecting Bisquick favorites like pancakes, muffins and biscuits as well as a brief history of Bisquick over the decades. With more than double the number of recipes found in any other Bisquick cookbook along with over 100 tempting colorphotographs, this is truly the Ultimate Bisquick Cookbook!

    We all strive for a nightly dinner that is both a happy occasion and nutritionally fulfilling, but so often we feel we fall short. Busy family schedules, long work days, and the stress of meal planning leave us feeling overwhelmed and stuck in a mealtime rut. In"Feeding a Family," nutritionist and mom Sarah Waldman gives you the tools to reclaim dinner! Through forty complete menus organized by season, you'll discover healthy meals that are simple enough that they can be prepared on a busy weeknight. Sarah takes the guess work out of dinner by offering up the sides and desserts that perfectly pair with her entrees. Along the way, she offers tips on mealtime prep, ways to involve the kids, and ideas for turning leftovers into a different meal the next night. Gain confidence in shopping for, planning, and cooking simple, nourishing evening meals for your loved ones so that family dinners can be relaxed and fun."

    Modeled after her grandmother, Euna Mae, Amy's big-hearted lifestyle has become noticed by a disconnected world that is drawn to her mission of using food to love, welcome, and serve those around her. Amy encourages people to open their homes and their hearts, connecting with folks over food; and she offers home cooks simple, crowd-pleasing, comfort recipes, meals that can be prepared for whatever the hospitality affair. Recipes like Brown Sugar Chili over Cheese Grits, Cream Cheese Chicken Enchiladas, and Sam's Pulled Pork are perfect belly-fillers for gathering people in your home. And recipes like Comfort Chicken Pot Pie, Hello Dolly Brownies, and Layered Spaghetti Pie are ideal for giving to folks when they just need to feel loved. Combined with her refreshing enthusiasm and approachable recipes, Amy Hannon has ignited a passion in young cooks who are spreading their hospitality wings, and she has reignited that same passion in seasoned cooks who had forgotten how much joy comes from serving others. Love Welcome Serve, Amy's first cookbook, will encourage you to embrace hospitality so you can enjoy the life that happens when you make and serve food for your people.

    When her mother's health begins to fail, Erina Bridget Ring searches for something to do during the hours she spends at her mother's bedside. What she discovers is knitting--and a group of women knitters. But as she learns to knit and at the same time cares for her ailing mother, she finds that things at the knitting group are not what they seem to be.

    THERE’S ALWAYS SOMETHING TO CELEBRATE IN LIFE, AND THERE’S NO BETTER WAY TO CELEBRATE THAN WITH SOME DECADENT, MOUTHWATERING CAKE!NO MATTER YOUR CONFIDENCE IN BAKING, Mandy Merriman—the Blondie of the popular blog Baking with Blondie—is here to help you think outside the cakebox and create easy, delicious, beautiful cakes that you’ll definitely want to show off.WITH OVER 50 CAKE AND FROSTING RECIPES, you’re sure to find the perfect cake for any summer extravaganza, neighborhood bake-off, or cozy holiday retreat with flavors including• Hot-Fudge Sundae• Maple Cinnamon• Honey-Roasted Peanut Butter• Brown Butter Banana Salted Caramel• Chocolate-Dipped Strawberry• Cotton Candy• Fruity Pebbles• Caramel Apple Cider• Neapolitan• And more!SO DUST OFF YOUR APRON, mixer, and piping bags and get ready to create some buttercream joy!

    How It All Vegan! was a Book Sense 76 selection and has sold 50,000 copies to date.The Garden of Vegan: How It All Vegan Again! picks up where the first book left off. Tanya and Sarah, vegan chefs extraordinaire, have created truly delectable, truly original new recipes that manage to leave the animal products (including butter, milk, cheese and honey) where they belong, with their natural owners. Where How It All Vegan! was, in many ways, a bible for the uninitiated vegan, The Garden of Vegan goes one step further, offering recipes for a more sophisticated palate that add funky twists to familiar dishes bursting with color and flavor. At the same time, they are fun and easy to prepare, even for those of us who find boiling water a challenge.Whether you’re a full-time vegan or just interested in creating fabulous animal-free meals, The Garden of -Vegan will lead you into temptation with its inspiring -array of vegan goodies. So skip that steak and forget that fish. It’s time to discover how it all vegan, again!Two-color throughout, including numerous pictures.Praise for How It All Vegan!:"Written with sass, style, and a sense of humor . . . more than just a cookbook."—Bust"One of the most inviting cookbooks to come along in years."—Vegan.comTanya Barnard and Sarah Kramer appear to be mild mannered vegans, but when the two of them get together, they become mighty Vegan Warriors, writing cookbooks and kicking vegan ass! They live in Victoria, Canada.

    unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit.The two hundred recipes include Butternut Risotto, Chipotle Black-Eyed Peas with Maple Mashed Sweet Potatoes, Cauliflower Chickpea Curry, Pad Thai, Fettuccini No-Fredo, Cinnamon Pumpkin Soup, Banana Creem Pie, and Cowgrrrl Cookies. Two-color throughout, the book also includes sixteen full-color recipe photographs.Get healthy and energetic with Get It Ripe.In addition to being a registered holistic nutritionist, Jae Steele has authored numerous vegan cookzines and runs the blog Domestic Affair. She lives in Montreal.

    See tips, techniques and recipes galore to help you make the perfect pie. Have you always had trouble making a perfect crust? Find advice from the experts right here! Never make an "ok" pie crust ever again. You'll see recipes for fruit pies, cream and custard pies, and other pies such as pink lemonade pie and strawberry rhubarb pie. Get over 30 pages of nothing but helpful tips, techniques and recipes to make the perfect pie.

    Her father served in the military, and she traveled the world with him and her family. His assignments took them to Alaska, Virginia, Japan, Texas, and Germany, as part of the US Army's responsibilities in policing the world. This candid memoir recounts her family's life in new places and cultures following World War II. What was it like to be a child living in Japan seven years after the war? What was it like to be a thirteen-year-old living in Germany twelve years after the war? What was it like to grow up moving between cultures? This is the story of one family bound to service in the military at a time when the world was being redefined. For a young girl, it was the adventure of a lifetime as she learned the secrets of finding her own way in that new world. The author's story was informed by reading her father's diary, which offers up intimate and candid insight into the life of a typical soldier in a time of war. His entries describe his time serving aboard a battleship built for 800 soldiers--but carrying 6,000 to war. His tales--told from the perspective of a young soldier in southern England, Wales, and Scotland from 1943 to 1945--are glimpses into a life many will never know firsthand.

    Everything a busy traveler needs is easy to access: a neighborhood overview, city walks and tours, sights, handy food and accommodations charts, an appendix packed with information on trip planning and practicalities, and a fold-out city map.Rick Steves' Pocket Florence includes the following walks and tours:Renaissance Walk Accademia Tour: Michelangelo's David Uffizi Gallery Tour Bargello Tour Duomo Museum Tour

    And why not? "Joy" in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, "Joy of Cooking" has taught America how to cook, serving as the standard against which all other cookbooks are judged. "All About Pasta & Noodles" upholds that standard. While keeping the conversational and instructional manner of the flagship book, "All About Pasta & Noodles" is organized into chapters that include fresh pasta, sauces, filled and baked pastas, American noodle dishes, Asian noodles, dumplings, and more. The chapters incorporate more than 90 of "Joy's" best-loved recipes -- Spaghetti alla Carbonara to Spicy Szechuan Noodles to Bolognese Sauce. You'll also find rules for cooking pasta, step-by-step information for making homemade pasta, and suggestions for pasta shapes and sauces. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.Whether you belong to one of the millions of American households that already own a copy (or two) of "Joy, " or you have never cracked the spine of a cookbook before, "Joy of Cooking: All About Pasta & Noodles" is for you. It is a spectacular achievement, worthy of its name. "Joy" has never been more beautiful."The Indispensable Kitchen Resource...All-New, All-Purpose, and now All-in-Color"

    No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. Recipes include:Broccoli Saad with RaisinsIndian Cauliflower MashBeet Burgers on Romaine BunsI Can’t Believe It’s Not Salmon PatePapaya CarpaccioStuffed PeppersAnd much more!From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.

    What impact do food choices have on your health?  Have you ever been curious as to where your food came from, who grew it, and the path it took to get to your table?  Have you ever wondered how much of each natural resource was used to produce your food - in other words, the soil-to-table environmental cost?  In Whole Foods to Thrive, Brendan Brazier clearly explains how nutrient-dense, plant-based foods are the best choice - not only for your health, but also for the health and sustainability of the planet.  Versatile and packed with flavour, whole foods have an abundance of health benefits for those who want sustainable energy, high-quality sleep, physical strength, and mental sharpness.  Whole Foods to Thrive builds upon Brendan's stress-busting, energy-boosting approach to nutrition and food introduced in his acclaimed bestseller The Thrive Diet, and includes 200 delicious, easy-to-make, plant-based recipes that are all allergen-free and contain no wheat, yeast, gluten, soy, dairy, or corn.  It features recipes such as:Gorilla Food Green Tacos Quinoa Falafels Indian-Spiced Lentil Hemp Burgers Maple Crispy Rice Treats Visit www.brendanbrazier.com

    The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

    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.