These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

    An all-natural bake shop that specializes in Southern baked goods, Donna Bell’s is owned by Pauley Perrette, the actress who plays Abby Sciuto on CBS’s NCIS, and her two best friends, Darren Greenblatt and Matthew Sandusky. It was named in honor of Pauley’s late mother, who is the beloved inspiration for everything they bake. It all started in 1993, when Pauley met Darren in New York City’s Hell’s Kitchen, just blocks away from where the shop is currently located. The two became inseparable friends and Pauley’s Southern mom would welcome Darren to their home with mouthwatering treats. Darren loved this food and soon left his successful career in fashion to open a food truck that sold Southern desserts at the Jersey Shore. Eventually he wanted to expand and turned to Pauley and their friend Matthew—who worked in the Los Angeles food industry—for help. Soon Matthew was on his way to New York to open Donna Bell’s Bake Shop with Pauley and Darren. With recipes for favorites like buttermilk biscuits, chocolate chip-almond scones, and peach streusel muffins; personal photographs from Pauley, Darren, Matthew, and Donna Bell herself; this is the story how one fantastic bake shop brings warmth and happiness—one treat at a time—to the urban jungle that is New York City.

    The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savory, and the simple. Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking. The chapters are classic: Breakfast Stuff • Cakes • Cookies • Pies, Tarts, Cobblers and Crisps • Two Perfect Little Pastries • Salty Side Up. The recipes are unexpected. And there are “Sweethearts” throughout, mini collections of Dorie’s all-time favorites. Don’t miss the meringue Little Marvels or the Double-Decker Caramel Cake. Like all of Dorie’s recipes, they lend themselves to being remade, refashioned, and riffed on.

    In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one “plate” at a time.Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one “plate” at a time. And each “plate” Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. Always the teacher, Rick begins each “plate” with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each “plate” with suggestions for working ahead. To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each “plate” with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find. Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes—Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan. And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics—Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry “Salsa.” Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard. 24 color photographs of finished dishes Photographs of Mexican location shots throughout

    Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and pierogi to fruit-flavored summer liqueurs. The photography—ranging across locales such as Warsaw, Poznan, the Tatra Mountains, and the Baltic Sea—showcases the Polish landscape and its influence on the country’s distinct cuisine.

    The result is pure alchemy -- a new kind of American cookbook that reinterprets the best of the world's food in 450 dazzling, original recipes.Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service, and selection of the Quality Paperback Book Club.

    Check it out!- Eggs Bene-Chick: 183 calories- Bring on the Breakfast Pizza: 127 calories- Ooey Gooey Chili Cheese Nachos: 216 calories- Big Bopper Burger Stopper: 202 calories- Dreamy Chocolate Peanut Butter Fudge: 65 calories- Lord of the Onion Rings: 153 calories- Rockin' Tuna Melt: 212 calories- 7-Layer Burrito Blitz: 277 calories- I Can't Believe It's Not Sweet Potato Pie: 113 calories- Cookie-rific Ice Cream Freeze: 160 calories- With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!And when you're not in your kitchen, check out HG's 10 mini survival guides, plus tips 'n tricks that'll help you make smarter food choices anywhere, anytime!

    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.

    Also included are a Kitchen Basics chapter and an abundance of enticing photographs.

    In The Happy Cookbook, the Doocys share favorite recipes, stories, and photos from their family life. In addition to beloved family dishes, this full-color cookbook includes recipes from friends like musician Kid Rock, professional golfer Greg Norman, and many more!The Happy Cookbook will not only appeal to Steve’s legions of Fox & Friends fans, but to anyone looking for accessible, fun, and delicious food that will inspire great meals for every day and for special occasions. The Happy Cookbook includes a range of yummy dishes for breakfast, lunch, and dinner, such as: Steve’s Breakfast Smoothie Eggs in a Nest Roma Tomato Flatbread Pimento Cheese Dip Bacon Corn Chowder Flaky Ham and Cheese Sandwiches Mamma Marie’s Meatballs Kid Rock’s Mom’s Chicken Pot Pie Ritz Cracker Breaded Pork Chop Buffalo Chicken Calzone Kathy’s Famous Sugar Cookies Betty’s Bourbon Pumpkin Cheesecake Offering an inside look at the Doocys’ home life—their food, stories, and infectious family spirit—The Happy Cookbook is all-American home cooking at its best: nothing fancy, and everything delicious!

    A brand-new collection of irresistible, light and simple step-by-step recipes using fresh ingredients by Jane Hornby, author of What to Cook and How to Cook It.

    Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike.Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

    Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

    The Turquoise Table is Kristin Schell's invitation to you to connect with your neighbors and build friendships. Featured in Southern Living, Good Housekeeping, and the TODAY Show, Kristin introduces a new way to look at hospitality. Desperate for a way to slow down and connect, Kristin put an ordinary picnic table in her front yard, painted it turquoise, and began inviting friends and neighbors to join her. Life changed in her community, and it can change in yours too. Alongside personal and heartwarming stories, Kristin gives you:Stress-free ideas for kick-starting your own Turquoise TableSimple recipes to take outside and share with othersStories from people using Turquoise Tables in their neighborhoodsEncouragement to overcome barriers that keep you from connectingThis gorgeous book, with vibrant photography and a ribbon marker, invites you to make a difference right where you live. The beautiful design makes it an ideal book to give to a friend or to keep for yourself. Community and friendship are waiting just outside your front door.

    "How to Break an Egg" is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety. If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your souffle is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color. The perfect reference for cooks at any level, "How to Break an Egg" will be your indispensable go-to kitchen resource. "In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of, "How to Break an Egg,"" --TomDouglas, restaurateur and author of "Tom's Big Dinners" "No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!" --Paula Deen, author of "Paula Deen&Friends: Living it Up, Southern Style" "How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as "How to Break an Egg" and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself." --James Villas, author of "Crazy for Casseroles" and "Biscuit Bliss" "This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. "Fine Cooking" has been one of my favorite culinary magazines for a long time and "How to Break an Egg" reflects their friendly, researched, and illustrated approach that I look forward to reading every month." --John Ash, restaurateur and author of "John Ash Cooking One on One" "A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen." --Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern