Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

    After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.

    The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration elevate this entertaining and essential kitchen resource for both beginners and accomplished home cooks.

    From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special--Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

    The object of the exercise is to persuade you to eat more vegetables. Many more vegetables. And I hope to do so not by shouting from a soapbox, but through sheer temptation..."Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights. He's come up with an abundance of veg-tastic recipes, including a couscous salad with herbs and walnuts, lemony guacamole, linguine with mint and almond pesto and tomatoes, baby carrots and broad bean risotto, new potato gnocchi, a summer stir-fry with egg-fried rice, a winter stir-fry with Chinese five-spice, a tomato, thyme and goat's cheese tart, a spring onion galette, roasted new potatoes with harissa, curried bubble and squeak, pea and parsley soup, quinoa with leeks and squash, baba ganoush, beetroot and walnut hummus, and spinach and new potato curry...With more than two hundred recipes, River Cottage Veg Every Day! is a timely eulogy to the glorious green stuff.

    Michelle Smith, creator of the blog The Whole Smiths, has the answers. This cookbook, the first ever fully endorsed and supported by Whole30, offers a collection of 150 recipes to keep Whole30 devotees going strong. Many recipes like Spaghetti Squash Chicken Alfredo are fully Whole30-compliant, and all are gluten-free, but you’ll also find recipes with a careful reintroduction of grains, like the tortillas in the Chile Enchilada Bake. Some recipes include beans and legumes, so there are plenty of vegetarian options. There are even desserts like Chocolate Chip and Sea Salt Cookies! Throughout the book, icons help readers identify which recipes fit their dietary constraints (and which are easily adaptable), but perhaps most important of all, the recipes are a delicious way to help anyone achieve a long-term approach to good health.

    This is the winning system of "Fix, Freeze, Feast," a cookbook that has already attracted an enthusiastic following among busy families. Millions of shoppers save money by buying groceries in bulk - trays of boneless chicken breasts, pairs of flank steaks, flats of ripe tomatoes. But savings can quickly turn to losses if those bulk quantities spoil in the refrigerator or lie forgotten - unlabeled and unrecognizable under lays of ice crystals - in the back of the freezer. In the new paperback edition of "Fix, Freeze, Feast," authors Kati Neville and Lindsay Tkacsik offer a complete system for taking full advantage of bulk purchasing and advance preparation to ensure no food is ever wasted. They show how easy it is to get organized, prepare ahead, and be ready to put healthful, satisfying meals on the dinner table (or breakfast table, or even brunch table!) at a moment's notice. Theirs is a cookbook price-conscious shoppers will love and warehouse club members shouldn't be without. Cooks will find 125 delicious, healthful recipes to choose from Each one includes directions for dividing, preparing, and storing raw ingredients; a second set of simple direction is included for thawing, cooking, and enjoying the food. Designed for the way people cook today, "Fix, Freeze, Feast" meals are lighter and fresher than traditional bulk-cooking recipes, with a focus on simple stews and stir-fries, quick grilled or broiled main courses, and popular ethnic meals such as Beef Fajitas and Cashew Chicken Stir-Fry. "Fix, Freeze, Feast," also includes ready-to-bake cookie doughs, soups, side dishes, smoothies, and snacks. With these innovative techniques and recipes, dinner is always in the freezer!

    Finding creative ways to use basic ingredients such as kale, blueberries, and wild rice, Thrive Foods recipes are plant-based and nutritionally complete. They utilize the power of superfoods such asmaca, chia, hemp, and chlorella and avoid ingredients like wheat, yeast, gluten, soy, dairy, and corn.If you're looking for sustainable energy, high-quality sleep, physical strength, and mental sharpness to meet modern-day demands, Thrive Foods is your go-to recipe source.

    In her latest cookbook, Copeland showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York's Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetablefeasts. Feast is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet. Recipes include: Whole Wheat Semolina Peach Pancakes Kabocha Squash Soup with Spiced Fennel Butter Raw Kale and Strawberry Salad Tartine for Four Seasons Angel Hair with Lentils and Oyster Mushrooms Artichoke Enchiladas Strawberry Rye Squares

    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

    Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art.Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including:Rainbow CavatelliPolka Dot FarfalleEmoji RavioliAvocado GnocchiHearts and Stripes PappardelleArgyle Lasagna Sheets6-Colored FettucineYou’ll also find recipes for spectacular sauces and fillings, such as:Golden Milk RaguPecorino Pepper Sauce with BroccoliniRoasted Tomatoes with Basil Oil and BurrataSpiced Lamb Yogurt SauceRustic Squash FillingClassic Ricotta FillingPepperoni Pizza FillingFeaturing beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!

    All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat. With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat--such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake--for any occasion. Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevate this book into something truly special.

    "They want to be part of something, even when they can't identify that longing as a need. They show up. Feed them. It isn't much more complicated than that." Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton's See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive ("You are not a feudal landowner entertaining the serfs"), and they derive from decades spent cooking for family and groups ranging from six to sixty.From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook's library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.