In her anticipated first cookbook, Karlynn covers everything you need to know about being a modern-day old-fashioned baker: from setting up your kitchen and stocking your pantry, to making pie dough and releasing a Bundt cake from its pan.Once you've got the basics covered, you'll be ready to bake time-honored desserts like Saskatoon Berry Pie, Thick and Chewy Chocolate Chip Cookies, and No-Bowl Chocolate Vinegar Cake. Then, jazz things up with these recipes' modern twists: White Chocolate Saskatoon Galette, Chocolate Buttercream-Stuffed Chocolate Chip Cookies, and Root Beer Float Cupcakes. And, of course, there's the recipe that started it all: the almost-lost Prairie favorite, Flapper Pie. When Karlynn first posted this recipe on her blog, it went viral, drawing enthusiastic and sentimental responses from readers everywhere who wanted to reminisce about their childhood and family food memories.An approachable book for every skill level, Flapper Pie and a Blue Prairie Sky covers all the cherished bake goods from Karlynn and her family. Featuring more than 120 recipes from cakes to candies, doughnuts to dainties, and pies to puddings, with the same gorgeous photography that has made The Kitchen Magpie a go-to blog for passionate home bakers, this book is a delicious demonstration of the comfort and closeness that baking can bring. Flapper Pie and a Blue Prairie Sky is destined to become a classic to be shared through the generations.

    This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead – all these, and more, will be covered in River Cottage Every Day.As Hugh says:'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breath new life to familiar staples, like rice, spuds, beans, and your daily bread.Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'

    This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

    Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as:Fried Squash Blossoms with RicottaBuricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza Fresh Ricotta and Egg Ravioli with Brown Butter Grilled Quail Wrapped in Pancetta with Sage and Honey Sautéed Cavolo Nero Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato Olive Oil Gelato In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza—when you’re cooking these dishes there will be a line out your door as well.

    Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast."When I first heard the name 'Joy the Baker, ' I immediately felt happy and warm. I couldn't help it. And in the years I've gotten to know Joy the Person--and her beautiful, warm, comforting style of food--I can say without hesitation that she absolutely lives up to her name." --Ree Drummond, The Pioneer Woman"Joy bakes with her complete heart and soul, writes from the gut, and makes us feel that we too can make magic in the kitchen." --Sara Kate Gillingham-Ryan, cookbook author and creator of TheKitchn"The best thing would be to have Joy the Baker actually bake all these things with you in your kitchen. The next best thing is reading her book, written with the exact same charming, hilarious in-person style that makes you feel like she's right there with you, sharing the recipes that come from her heart and soul." --Sarah Gim, TasteSpotting"Joy is who made me want to bake. Stumbling on her blog was one of the luckiest and most inspirational things that has happened to me. She's an insanely talented writer and an even better baker." --Emma Stone, actress

    Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

    Bake up all your favorites, without the animal products, with 100 fantastic vegan baking recipes from bestselling cookbook author Kris Holechek Peters.Packed with cruelty-free cookies, cakes and pastries rich in flavor, The 100 Best Vegan Baking Recipes provides everything novice bakers and seasoned chefs need to go vegan with an indulgent flair, including: •Easy-to-make recipes •Classic baking tips and tricks •Creamy frostings, icings and toppings •Simple substitutions for eggs and dairy The 100 Best Vegan Baking Recipes features mouthwatering takes on traditional treats as well as the author’s own delectable creations: •Boston Cream Pie •The Ultimate Brownies •Mixed Berry Pie •French Toast Muffins •Baked Chocolate-Glazed Donuts •Pain Au Chocolat •Baklava Bread •Strawberry Lemonade Cheese Pie •Sweet Cream Apple Streudel •Black Forest Cake •Herbed Pizza Dough •Chocolate Chip Pecan Cookies

    Like its sister volume on the basics (The Professional Pastry Chef: Fundamentals of Baking and Pastry, 2002, 0-471-35925-4), this book, which covers such subjects as modernistic desserts, chocolate work, and sugar and marzipan creations, is designed to meet the needs of today's pastry kitchen. This definitive reference features clear explanations, step-by-step how-to photos, and meticulous recipes - all presented in a lively, reader-friendly style.

    In The Happy Cook, Daphne Oz makes cooking fun and relaxing, and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook.Here are recipes for the whole day and the whole week, from Saturday dinner parties to quick-and-easy weeknight leftovers. With The Happy Cook, eating well is a breeze with delights such as:Breakfast—Crispy-Crunchy Honey-Thyme Granola, Chocolate Almond Breakfast Bars, and Coconut-Mango PancakesLunch—Kale and Plum Salad with Miso Vinaigrette, Warm Spring Pea Soup, Seared Garlic-Lime Shrimp Banh Mi and Philly Cheesesteak QuesadillasDinner—Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot-Rosemary Glazed Lamb ChopsDessert—"Outlaw" Carrot Cake with Brown Sugar Buttercream, Better Brownies, Sour Apple Juice Pops, and Nutty Banana "Ice Cream"The Happy Cook is all about real-life application—and real-life success. Celebrate every occasion and every meal with mouthwatering, vibrant, easy food. It's not about perfection, as Daphne makes clear. It’s about the confidence to get into the kitchen, have fun, and become a happy cook!

    Each chapter centers on a different spice--some familiar, like vanilla, cinnamon, and ginger; others less expected (especially in sweet preparations), such as peppercorns, chiles, and cardamom. With fascinating histories, origin stories, and innovative uses for each spice, this book will inspire readers to rediscover and re-stock their spice drawers, and raise their desserts up to a whole new level of flavor.

    Classic recipes such as quiche lorraine and New York cheesecake are demystified and presented in a clear and accessible step-by-step format.If you want to produce the perfect tart, bake a cake fit for a king, or serve up a souffle that won't sink, Illustrated Step-by-Step Baking will guide you through every single stage with clear, illustrated, step-by-step instructions that have proved so popular with DK's readers.

    Inspired by the authors' personal weight loss journeys, these healthy recipes, all under 400 calories, provide a wealth of ingredient option substitutions for comfort food main dishes, flavorful side dishes and yummy desserts. Each recipe includes mouthwatering photography, easy-to-follow instructions for swapping out healthy, low-calorie ingredient substitutions, and complete nutritional information including fat content, carbs and sugar and salt intake. Features vegetarian and gluten-free choices and tips for stocking a healthy pantry from ordinary grocery store options plus advice for making the best choices at the salad bar.

     In the cult classic movie-turned-Broadway production, the eternally optimistic protagonist of Waitress expresses her hopes, dreams, fears, and frustrations through the whimsically named pies she bakes each morning. Sugar, Butter, Flour celebrates this art of baking from the heart, with foolproof and flavorful pies for seduction, pies for mending a broken heart, pies for celebrating new beginnings and pies for all the little milestones that come afterwards. Taking its inspiration from the iconic mile-high pies of the diner case, Sugar, Butter, Flour offers an array of showstopping pies, each with a twist that puts it over the top; from rum-spiked cookie crusts to hidden layers of passion fruit preserves, these are familiar favorites with hidden depths. The ideal gift for anyone who has ever eaten her feelings or baked away the blues, Sugar, Butter, Flour proves there's a perfect pie for every occasion - and that everything looks better with pie.

    The Instant Pot® Electric Pressure Cooker Cookbook will teach you to create a variety of healthy, easy-to-make recipes with confidence. From savory breakfasts and hearty stews to decadent desserts and more, this Instant Pot® cookbook is sure to satisfy everyone at the table.In the pages of this bestselling Instant Pot® cookbook you’ll find: 100+ no-fuss meals with options for vegetarian, gluten-free, and Paleo-friendly diets Low-maintenance recipe guidelines including pressure levels and cooking times Handy prep-time labels that specify meals that cook in 20 minutes or longer (45+ minutes), as well as kid-friendly dishes Perfect for beginners or long-time enthusiasts, this Instant Pot® cookbook is your A-Z guide for all things Instant Pot®."For this busy mom, [the Instant Pot] was like learning to cook all over again…until I got this Instant Pot cookbook. Whether you are new to the Instant Pot or you are a pressure-cooker pro, this Instant Pot cookbook needs to be in your kitchen!" —Julie Clark, Tastes of Lizzy T blog“This Instant Pot cookbook has everything you need to know to use your Instant Pot…I highly recommend [it], It has been the best purchase I made since getting my Instant Pot.” ―LMFerron, Amazon Top 500 Reviewer

    In Cook without a Book: Meatless Meals, best-selling author Pam Anderson encourages readers to eat meat-free a day or two a week and makes it easy to do so with recipes for simple, fun vegetarian and vegan meals that are made from accessible, wholesome ingredients. To help readers prep their kitchens for meatless cooking, she includes tips and techniques for stocking the pantry and refrigerator. Instead of presenting complicated, inflexible recipes, she lays out blueprints with ingredient options for everything from hearty breakfasts and fun salads and sandwiches to satisfying main courses—so readers can craft a rewarding dish exactly to their personal tastes.Colorful, comprehensive, and perfect for parents, caretakers, and singles and couples alike, Cookwithout a Book: Meatless Meals will show all aspiring vegetarians that eating a little (or a lot) less meat can be simple, healthy, and totally delicious.