Whether quick-and-easy, imaginative show-stoppers, special occasion, holiday-themed or adorably cute and kid-friendly, this new Six Sisters' Stuff cookbook features 110 scrumptious homemade dessert recipes, covering every sweet tooth craving. Step-by-step instructions make it easy to create delicious and imaginative confections using pantry staples including: Mississippi Mud Brownies, Homemade Twix Bars, Nutella Cheesecake, Key Lime Cupcakes, Samoas Popcorn and includes a chapter on super-fast no-bake treats like Mini Peanut Butter Cup Trifles.  Sweets & Treats with Six Sisters' Stuff  also features imaginative ways to share and showcase your homemade confections including: Ways to Package Treats, Dessert Traditions, Desserts Kids Can Make, and Companion Dessert Craft Projects.

    101" Stephanie Ashcraft has stepped up to the plate (and bowl, and serving tray) with an amazing collection of timesaving recipes.From South of the Border Pot Roast to Hearty Vegetable Soup to Cherries Jubilee, now anyone can make hearty, healthy dishes for the whole family the "throw-n-go" way. Simply throw several ingredients into the slow cooker, get on with life, and come home to a kitchen filled with the aroma of real home cooking. 101 recipes for main courses, side dishes, desserts, and more are included, along with suggestions for how and what to serve with each dish, time-saving meal preparation tips, and easy modifications to fit your families tastes.

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    . .Si King and Dave Myers love chicken. They also love eggs. In this, their biggest and best cookbook yet, the Hairy Bikers celebrate these most humble yet versatile of ingredients.What comes first? It's up to you. There are chicken soups and salads, eggy specials, an ultimate roasts section, smoky grills and hearty pies, everyday pasta and rice suppers, sensational spiced dishes and lots of ideas for making a little chicken go a long way. And to finish, there are irresistible puddings and cakes to peck at!Travelling the world to discover the very best chicken and egg recipes, Si and Dave have done it again. Chicken and Egg is a magnificent celebration of good food.

    Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.   In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    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.

    Think meaty stews, breakfast tacos, and tres leches cake. Home cooks will learn how to make them all—in addition to crunchy salads, slow-cooked meats, and fresh cocktails—in this collection of more than 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno. Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—this is down-home cooking and grilling at its most inspiring. Presented in a colorful package with more than 100 food and atmospheric photos, this cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

    In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He was a gaijin (foreigner), trying to make his name in a place that is fiercely opinionated about ramen. At first, customers came because they were curious, but word spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings. Soon enough, Ivan became a celebrity—a fixture of Japanese TV programs and the face of his own best-selling brand of instant ramen. Ivan opened a second location in Tokyo, and has now returned to New York City to open his first US branch. Ivan Ramen is essentially two books in one: a memoir and a cookbook. In these pages, Ivan tells the story of his ascent from wayward youth to a star of the Tokyo restaurant scene. He also shares more than forty recipes, including the complete, detailed recipe for his signature Shio Ramen; creative ways to use extra ramen components; and some of his most popular ramen variations. Written with equal parts candor, humor, gratitude, and irreverence, Ivan Ramen is the only English-language book that offers a look inside the cultish world of ramen making in Japan. It will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles.

    The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition.

    Dalby’s Buttermilk Scones, courtesy of James Herriot’s All Things Bright and Beautiful and Ichabod’s Slapjacks, as featured in Washington Irving’s The Legend of Sleepy Hollow. There’s homey comfort food like Connie May's Tomato Pie, created with and inspired by Connie May Fowler (Remembering Blue); Thanksgiving Spinach Casserole (Elizabeth Berg’s Open House); and Amish Chicken and Dumplings (Jodi Picoult's Plain Truth) . . . Sample salads, breads, and such soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay’s Shadow Song); Mr. Casaubon’s Chicken Noodle Soup (George Eliot’s Middlemarch); and Mrs. Leibowitz’s Lentil-Vegetable Soup (Frank McCourt’s Angela’s Ashes) . . . After relishing appetizers and entrees, there’s a dazzling array of desserts, including Carrot Pudding (Charles Dickens’s A Christmas Carol); Effie Belle’s Coconut Cake (Olive Ann Burns’s Cold Sassy Tree); and the kids will love C.S. Lewis's Turkish Delight from The Lion, The Witch, and the Wardrobe.Sprinkled throughout with marvelous anecdotes about writers and writing, The Book Lover’s Cookbook is a culinary and literary delight, a browser’s cornucopia of reading pleasure, and a true inspiration in the kitchen.Shaunda Kennedy Wenger enjoys creative cooking and writing children’s stories and articles. She is currently working on a novel. Her work has been published in Babybug, Ladybug, Wonder Years, American Careers, South Valley Living, and Short-Short Stories for Reading Aloud (The Education Center, 2000). She is an active member of the League of Utah Writers and the Society of Children’s Book Writers and Illustrators. She regards her monthly book club meeting as one life’s essential ingredients.Janet Kay Jensen is published in Healing Ministry journal and The Magic of Stories. She has received numerous awards for essays, poetry, and short stories, including three ByLine Magazine honorable mentions. A speech-language pathologist, she holds degrees from Utah State University and Northwestern University. She is writing a novel, teaches poetry classes to jail inmates, and is a literacy tutor. Married and the mother of three sons, she is a consultant at Utah State University.TASTY RECIPES AND THE BOOKS THAT INSPIRED THEMJo’s Best Omelette . . . Little Women by Louisa May AlcottNo Dieter’s Delight Chicken Neapolitan . . . Thinner by Stephen KingExtra-Special Rhubarb Pie . . . The Persian Pickle Club by Sandra DallasGrand Feast Crab Meat Casserole . . . At Home in Mitford by Jan KaronPersian Cucumber and Yogurt . . . House of Sand and Fog by Andre Dubus IIITamales . . . Like Water for Chocolate by Laura EsquivelBev's No-Fuss Crab Cakes . . . Unnatural Exposure by Patricia CornwellMacaroni and Cheese . . . The Accidental Tourist by Anne TylerVeteran Split Pea Soup . . . The Red Badge of Courage by Stephen CraneAlternative Carrot-Raisin-Pineapple Salad . . . Midwives by Chris BohjalianSummer’s Day Cucumber-Tomato Sandwiches . . . Women in Love by D. H. LawrenceRefreshing Black Cows . . . The Book of Ruth by Jane HamiltonDump Punch . . . Pride and Prejudice by Jane AustenNot Violet, But Blueberry Pie . . . Charlie and the Chocolate Factory by Roald DahlInnocent Sweet Bread . . . The Bluest Eye by Toni MorrisonDaddy's Rich Chocolate Cake . . . Fatherhood by Bill Cosby. . . and many other delectable dishes for the literary palate!From the Hardcover edition.

    • Solid backlist titles: The books in hardcover have netted 150,000 total, and each continues to net approximately ten thousand per year..• Updated package: Magnolia Bakery Cookbook and More from Magnolia are integrated into a new format (paperback with flaps) that includes a fresh design, a new introduction, and a new cover..• Nationally recognized brand: The bakery, which made a memorable appearance on Sex and the City , was sold in 2007 and there are now three New York City locations, all of which regularly have lines that stretch out the door and down the block..

    Get ready for Joe's vegetarian take on Lean in 15: The Shift Plan. Inside are a hundred flavor-packed vegetarian recipes, many of which are also vegan, plus three exclusive Body Coach HIIT workouts and a bonus abs workout. From Smoky Sweet Potato Chilli to "Creamy" Butternut Pasta, Veggie Lean in 15 features a fantastic range of meat-free dishes, all prepared in 15 minutes flat. The recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy and delicious way. There are also plenty of make-ahead ideas to get you prepping like a boss in no time at all. Joe has more than four million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. All of his books have been nonfiction number one bestsellers, and he has sold over 3 million copies in the UK.

    The book includes balanced international and regional American menus with 100 recipes from Ratatouille to Moroccan Tagine, New England Chowder to a Japanese Bento Box. With quick and easy recipes, fruit and veggie ideas for even the pickiest eaters, and an allergen-free index, Vegan Lunch Box Around the World is essential for every family raising healthy kids—and for anyone who packs a lunch.

    Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!"I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack Obama

    Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.