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.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    As Chef Bobby Flay can attest, “the recipes are as mouthwatering as they look.”           For Katie, cooking isn't just about the food. It’s about the whole experience: the atmosphere, the stories that each ingredient tells, and, of course, the people who share the meal. Katie’s vision of a complete entertaining experience continues with Endless Summer Cookbook—where the cooking reflects the distinctive flavors of her home in the Hamptons.                                                                      From photography to design to the recipes themselves, Endless Summer Cookbook evokes the delicious flavors of the best season of the cook’s year. Included are salad Niçoise, peach blueberry cobbler, figs wrapped in prosciutto, a pizza thrown onto the grill, steak tacos served with avocado and fresh cilantro, and much, much more. Katie also offers ideas for wine pairing and easy entertaining. Endless Summer Cookbook—with its stunning photography and fresh, easy recipes—brings to mind the ultimate summer fantasy of lazy, luxurious days at the beach.

    “[Indian Instant Pot Cookbook] has been very popular and for good reason. Whether you're giving an Instant Pot or receiving one, this is the book for you."–Seira Wilson, Amazon.com Senior Books EditorIt’s tempting to dine out when you think about the intricacies involved in making traditional dals and curries. But Indian Instant Pot Cookbook combines the technique of pressure-cooking with classic Indian foods to give families an easier (and healthier) way of preparing authentic Indian meals. Join Urvashi Pitre, who is best known as the “Butter Chicken Lady,” as she shares the how-to’s of creating delicious Indian dishes of all types in Indian Instant Pot Cookbook.Indian Instant Pot Cookbook offers: 50 Easy, Authentic Recipes that are ready in 60 min or less and require minimal ingredients Tried and Tested Guidance from Indian cuisine experts and Instant Pot pros alike Useful Tips for substituting ingredients and stocking your kitchen with the right tools and spices “The recipes [in Indian Instant Pot Cookbook] are simple to prepare and average about 10-15 minutes prep time. Who doesn’t love saving time in the kitchen?!.”—Amee’s Savory Dish blog“[Indian Instant Pot Cookbook] is filled with recipes that will help me expand my love of Indian cooking.”—Pressure Cooking Today blog

    In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:Breakfast RisottoVietnamese Roast ChickenTomatoes and Goat Cheese with Balsamic Cranberry SyrupFalafelPhilly CheesesteaksCreme Brulee-- and much more. Make It Fast, Cook It Slow is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.

    . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

    Along with 250 beautifully photographed recipes, the book delivers more than 100 great cooking tips from Food Network Kitchens, plus a helpful list of the chefs' pantry essentials.

    This comprehensive cookbook captures 10 seasons of the show and features more than 500 foolproof recipes.

    Her books are infused with the sights and sounds, the arts, the culture, the family connections and loyalties, and the crime and corruption of a private world beyond the reach of the millions of tourists who visit the city each year. Perhaps most of all, Leon’s novels are known for their mouth-watering descriptions of food. Multicourse lunches and dinners at home with his wife, Paola, and his children, delectable snacks grabbed at a bar with a glass of wine or two, or a working meal at an unassuming neighborhood trattoria in the course of an investigation have all delighted Commissario Brunetti, as well as Leon’s countless fans. And then there’s the coffee, the pastries, the wine, and the grappa.In Brunetti’s Cookbook, Donna Leon’s best friend and favorite cook, Roberta Pianaro, brings to life those fabulous Venetian meals: orrechiette with asparagus; ravioli with squash, butter, and sage; artichokes stuffed with prosciutto; baked branzino; and pork stew with porcini and polenta —these are just a few of the nearly one hundred recipes for antipasti, pasta, fish, seafood, meat, and dessert in Brunetti’s Cookbook, ready for you to prepare and savor at home. The traditional Italian recipes are joined by excerpts from the critically acclaimed novels, four-color illustrations, and original essays by Donna Leon on food and life in Venice. Charming, insightful, and full of personality, they are the perfect addition to this delightful book.

    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

    The Love & Lemons Cookbook features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals.    The beloved Love & Lemons blog has attracted buzz from everyone from bestselling author Heidi Swanson to Saveur Magazine, who awarded the blog Best Cooking Blog of 2014.    Organized by ingredient, The Love & Lemons Cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just shows up in a CSA box. The book also features resources to show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients, so that readers always have something new to try.Stunningly designed and efficiently organized, The Love & Lemons Cookbook is a resource that you will use again and again.

    From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.

    There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry's original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, 'a good' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary.Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson's sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.

    Bursting with his iconic personality, the book will follow his hot-rod trips around the country, mapping out the best places you′ve never heard of. Wherever he goes, Guy showcases the amazing personalities, the fascinating stories, and most important, the outrageously good food provided by these American treasures. Replete with recipes, photos, and memorabilia, and featuring Guy′s hilarious voice and rampant enthusiasm for these hidden culinary gems, UNTI DINERS #2 is the perfect gift for the his countless fans and for lovers of the American food scene.

    In Martha Stewart’s New Pies and Tarts, the editors of Martha Stewart Living include 150 recipes: Some are savory, some are sweet; some are simple enough for a weeknight, while others are fancy enough for special events. Throughout, readers will find plenty of fillings and crusts, basics, and techniques for creating flavors and textures for every taste—from down-home classics that come together easily with fresh berries and stone fruits to modern tarts layered with chocolate ganache or finished with a wine glaze. There are also individual hand pies, savory comforts like quiche and potpie, holiday-worthy desserts for nearly every  occasion, and much more. Chapters feature pies and tarts for everyone: Classic (Lattice-Top Blueberry Pie, Pumpkin Pie), Free-form (Apricot-Pistachio Tart, Apple Butter Hand Pies), Sleek (Caramelized Lemon Tart, Chocolate Mousse Tart with Hazelnuts), Dreamy (Frozen Chocolate–Peanut Butter Pie, Butterscotch Praline Cream Pie), Rustic (Cheddar-Crust Apple Pie, Blackberry Jam Tart), Layered (Rainbow Puff-Pastry Tarts, Chocolate PearTart), Dainty (Roasted Fig Tartlets, Cranberry Meringue Mini Pies), Artful (Peach-Raspberry Slab Pie, Pumpkin and Ricotta Crostata), Holiday (Neapolitan Easter Pie,Gingerbread-Raspberry Snowflake Tart), and Savory (Leek and Olive Tart, Summer Squash Lattice Tart).  As is expected from Martha Stewart, this book is at once a feast for the eyes and the palate, as well as a practical teaching tool. Each dish is accompanied by a lush, four-color photograph. Throughout the book are simple instructions for decorative crusts and finishing techniques (latticework, cutouts, classic edgings). A complete Basics section of tools, pantry staples, and dough recipes (pâte brisée, cream cheese dough, press-incookie crusts, puff pastry), plus plenty of tips and make-ahead tricks, help readers along the way. Whether making an effortless, free-form galette or the perfect latticeworkpie, bakers of all skill levels will look again and again to Martha Stewart’s New Pies and Tarts. Martha Stewart Living magazine was first published in 1990. Since then, more than three dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television program.