Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old-fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen.First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed.This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.Check out the cookbook blog at mennonitecommunitycookbook.com

    With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna.Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.

    Dreena also maintains an active website (www.everydayvegan.com) and blog (www.vivelevegan.blogspot.com) and has cultivated an enthusiastic audience for her family-oriented, nutritious recipes. In this, her third cookbook, Dreena turns her attention to celebratory food--imaginative, colorful, and delectable vegan fare perfect for all kinds of events, from romantic meals for two to dinner parties to full-on galas. Many of the recipes are kid-friendly, and all are appropriate for everyday meals as well.The book includes 125 recipes and sixteen full-color photographs, as well as meal plans, cooking notes, and advice on vegan wines and beers. Recipes include Lentil & Veggie Chimichangas, Thai Chick-Un Pizza, White Bean Soup with Basil & Croutons, Tomato Dill Lentil Soup, Olive & Sundried Tomato Hummus, "Creamy" Cashew Dip with Fruit, Cr�pes with Maple Butter Cream, 5-Star Ice "Cream" Sandwiches, and Hemp-anola (Dreena's take on granola).Come celebrate with Dreena and impress your guests with these tempting animal-free recipes.

    It’s no wonder everyone is enjoying the convenience and great taste of these healthy meal and snack alternatives. Bring your blender or juicing machine into the twenty-first century with the most updated versions of Cherie’s recipes to be found anywhere. More than just refreshment, these recipes enhance your energy and boost your mental and physical health. Enjoy simple, tasty recipes for: ·           Healing juices and smoothies that will help fight the flu, infections, and aging skin ·           Low-carb juices and smoothies that will help you lose weight ·           Green smoothies that pack a powerful punch of phytonutrients and antioxidants ·           Recipes that are perfect for kids and moms on the go ·           Workout and body-building drinks·           And more!

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

     Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes:In the spring: Apricot Jam and Rhubarb SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

    As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts.More than a cookbook, RAWvolution is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks, RAWvolution addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet.There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine.

    Raymond also includes nutrition information that is vital to a healthy vegan lifestyle, as well as tips on stocking a vegan pantry, innovative substitute ingredients for all the foods you love, and suggestions on how to experiment with vegan dishes and make each mouthwatering recipe your own. Her collection of recipes includes such savory dishes as:• Apple-Pecan French Toast• Hash in a Flash• Thai Spring Rolls with Spicy Peanut Dipping Sauce• Déjà Vu Sloppy Joes• Spanish Tomato Soup• Basic Baked Tofu• Millet Salad with Curry-Ginger Dressing• Pumpkin Scones• Ten-Minute Brownies• Coconut TapiocaAnd much more!Whether you’re a curious but passionate newcomer or already a dedicated pro, the Student’s Go Vegan Cookbook has enough variety, simplicity, and strategies for you to make tempting vegan food for every meal—every day of the week!

    She has her finger on the pulse of how and what America likes to eat." -- Tom Colicchio, author of Craft of Cooking "A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes. Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen. Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.

    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.

    From school run to bedtime, Rachel has suggestions that even the fussiest eater will love. Treat your loved-ones to nourishing, delicious food with this indispensable, inspirational recipe collection full of wise words, clever hints and tips and, above all, Rachel's irresistible recipes.CHAPTER BREAKDOWN– Breakfast & Brunch– Lunch– Sunday Lunch– Supper– Snacks and treats– Baby Food– Desserts– Sweets– Basics– Plus handy sections explaining meal planning, home freezing, healthy eating and much more!Rachel Allen was brought up in Dublin and at the age of eighteen left to study at the prestigious Ballymaloe Cookery School. Today, she not only teaches at the school, she also writes regular features for national publications, presents highly acclaimed television programmes which have been broadcast internationally and in her spare time authors bestselling cookery books.

    Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.

    First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entre.To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

    Feed your mind.  Depression, ADHD, memory loss, agitation: These may seem like inevitable byproducts of modern lives spent multitasking, not getting enough sleep, and operating on digital overload. But while much of the brain’s work still remains a mystery, a growing body of scientific evidence suggests that the food you eat directly affects how well your brain functions. Brain health also plays a significant role in staving off diabetes, heart disease, and Alzheimer’s disease. In The Healthy Mind Cookbook, Rebecca Katz has harnessed the latest research on the brain to identify the foods that can improve the brain’s ability to control cognition, emotion, and physical function—all of which dictate memory and mood. She then translates the very best of brain science into the kitchen, using delicious nutrient-dense foods as a tool for promoting a healthy mind from childhood through the golden years.  With a culinary pharmacy listing the benefits of key ingredients, complete nutritional details for each dish, and flavor-packed recipes for every meal of the day, including Avocado and Citrus Salad, Sweet Potato Hash, Turkish Lamb Sliders, and Chocolate Cherry Walnut Truffles, The Healthy Mind Cookbook will help lift the fog of everyday life so you can reach your full physical and mental potential.From the Hardcover edition.