Baking addict and food blogger, Sally McKenney loves to bake. Her famous Salted Caramel Dark Chocolate Cookies won Nestle's Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. Try her No-Bake Peanut Butter Banana Pie, her delectable Dark Chocolate Butterscotch Cupcakes, or her yummy Marshmallow Swirl S'mores Fudge. Featuring a brand new selection of desserts and treats, the Sally's Baking AddictionCookbook is fully illustrated and offers 75 scrumptious recipes for indulging your sweet tooth--including a chapter of healthier dessert options for those who follow a vegan or gluten-free lifestyle. With dozens of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss!

    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.

    And yet, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop)--until now. In Sugar Baby, Gesine Bullock-Prado offers totally unintimidating step-by-step advice; the simplest instructions; recipes for candy, confections, and treats that integrate stovetop work into finished desserts; and a hilarious voice. Organized by temperature and chemical stages, here are more than 100 recipes for lollipops, caramel, rock candy, chocolate mousse, macarons, marshmallows, pudding pops, cakes, and much more. Sugar Baby will satisfy even the most demanding sweet tooth.Praise for Sugar Baby:"Got a sweet tooth? Bakery owner Gesine Bullock-Prado's new cookbook, Sugar Baby, will school you in everything from rock candy to puff pastries. And Bullock-Prado --who has spent a lot of time in the kitchen with her actress sister, Sandra-- makes it look easy." -Ladies Home Journal “Truly, at her core, she like Dorie Greenspan or Rose Levy Beranbaum, is a dessert evangelist.” —Examiner.com

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

      Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.   There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.   These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.   Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.

    A collection of accessible Italian recipes, many culled from the author's popular ''Molto Mario'' cooking show, instructs home chefs on how to simplify and understand everything from purchasing ingredients to mastering elaborate preparation procedures.

    In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal--full of family and friends eating with their hands, double-dipping, and letting loose--that you never want to end.

    Fan favorite and the first and only woman to win on TV's Top Chef, she's also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard's best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef's process including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.

    As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year.As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination.

    Her goal was modest: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep. Sema is now 94 years old, and four generations of Wilkes help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Junior Blount, among other familiar faces, waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and southern cuisine, the rich volume is a tribute to a way of cooking-and eating-that must not be forgotten.

    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 this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries--all arrayed here--are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

    A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

    Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility.Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:Lemon Zest and Thyme Pimento Cheese Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette Okra Fritters with Creole Mustard Sauce Vegetarian Red Beans and Rice with Andouille Eggplant Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing Grilled Peach Ice CreamWhether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious."True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it's a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." --Hugh Acheson, author of A New Turn in the South"Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." --Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris"What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes...a look that needed to be taken." --John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group

    Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen