What she thought would be a short-term experiment turned out to have a huge impact on her personally. After wading through their fair share of challenges, experiencing unexpected improvements in health, and gaining a preference for fresh, wholesome meals, the Leakes happily adopted their commitment to real food as their "new normal."Now Lisa shares her family's story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food prepared with easily found ingredients such as whole grains, fruits and vegetables, seafood, locally raised meats, whole-milk dairy products, nuts, natural sweeteners, and more.Filled with step-by-step instructions, this hands-on cookbook and guide includes:Advice for navigating the grocery store and making smart real food purchases Tips for reading ingredient labels 100 quick-and-easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, Cheesy Broccoli Casserole, The Best Pulled Pork in the Slow Cooker, and Cinnamon-Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks A 10-day mini-starter program, and much more.100 Days of Real Food offers all the support, encouragement, and guidance you'll need to make these incredibly important and timely life changes.

    This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.

    Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert.

    . . for life.- Apples for JamApples for Jam is a keepsake cookbook filled with savory recipes woven together by a rainbow of colors, memories, and lavish full-color photography.Tessa Kiros has circled the globe working in restaurants in Australia, Greece, Mexico, and London. Her extensive travel and multicultural background lend authenticity to more than 200 recipes, which are grouped by color and presented alongside vibrant photographs, sound cooking advice, and heartwarming anecdotes about friends, family, and the whimsies of childhood.Kiros shares a bevy of diverse and easy-to-prepare dishes playfully themed in colored chapters. An index references both specific foods and recipes. With memories of daisy chains, ice cream cones, circuses, and four-leaf clovers, Kiros shares her belief that good food sparks cherished memories that intensify life's melting pot of flavor. A sampling of the flavors includes:* Sage and rosemary mashed potatoes* Pecan butter cookies* Roast rack of pork with fennel and honey* Pomegranate sorbet* Roasted zucchini and tomatoes with thyme* Pan-fried sole with lemon butter

    Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.

    Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen. Whether it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Beginning with the ever-popular cupcakes and frostings, you'll find the much-requested recipes for the mouthwatering Magnolia's Famous Banana Pudding and sinfully rich Red Velvet Cake with Creamy Vanilla Frosting, all with helpful hints that let you achieve the same sweet results as the bakery. In the well-loved Magnolia style, Allysa Torey brings you new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting, Peaches and Cream Pie with Sugar Cookie Crust, and Apple Tart with Hazelnut Brown Sugar Topping. You'll also find breakfast treats like Cream Cheese Crumb Buns and Blueberry Coffee Cake with Vanilla Glaze; and afternoon snacks like Black Bottom Cupcakes, Walnut Brown Sugar Squares, and Oatmeal Peanut Butter Chip Cookies. From Banana Cake with White Chocolate Cream Cheese Icing to Heavenly Hash Ice Cream Pie, these are the desserts that Allysa makes for friends and family at home -- unfussy, straightforward, and simply delicious.Illustrated with eight pages of beautiful color photographs, as well as black-and-white stills that capture the daily life of the bakery, More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.

    Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.Praise for How to Cook Everything Vegetarian"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."—Mario Batali, chef, author, and entrepreneur"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual

    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.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

    Lewis and Poliafito celebrate these favorite elements—chocolate, for instance, or bananas—baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie.

    Here, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with Mexico, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be.

    In One Pan & Done, Molly Gilbert shows you how to use your oven to your advantage, letting it do most of the work to turn out juicy, crispy roasts, succulent vegetables, rich stews, flaky fish, and, of course, sweet treats. Think of it as fast slow-cooking, but with the benefits of baking, roasting, and broiling for concentrated, intense flavor every time. The best part is that with Molly's simple, hands-off recipes, you'll have time to savor your meal and enjoy your company. Whether you're an over-scheduled parent, a busy young professional, or even an accomplished cook, you deserve food that's big on flavor, but simple on steps.With Molly's recipes, you get in the kitchen, and you get out. Kick the oven door shut as you walk away--your meal is One Pan & Done.

    PB&J Cups. Chai Latte Lollipops. Cherry Cordials, Spicy Pralines, and the cult favorite, Beer and Pretzel Caramels. Plus candy bars - the Twist Bar, the Nutty Bar, the Coconut - Lime Bar, inspired by commercial favorites (Snickers, Twix) but taken to new heights of deliciousness. And the French-style sea salt caramels that Daniel Boulud claimed were better than those he'd tasted in France. Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy - and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery whose products have drawn the attention of The Early Show, Fox and Friends, the Cooking Channel, O, The Oprah Magazine, Real Simple, Food & Wine, GQ, and more.Doing for candymaking what Jeni's Splendid Ice Cream did for ice cream, The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that homecandymaking is meant to be fun. The flavor combinations, down-to-earth advice, and easy directions make this the guide to turn to whether making candy for a treat, a holiday, a gift, or a bake sale.

    From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.