THERE’S ALWAYS SOMETHING TO CELEBRATE IN LIFE, AND THERE’S NO BETTER WAY TO CELEBRATE THAN WITH SOME DECADENT, MOUTHWATERING CAKE!NO MATTER YOUR CONFIDENCE IN BAKING, Mandy Merriman—the Blondie of the popular blog Baking with Blondie—is here to help you think outside the cakebox and create easy, delicious, beautiful cakes that you’ll definitely want to show off.WITH OVER 50 CAKE AND FROSTING RECIPES, you’re sure to find the perfect cake for any summer extravaganza, neighborhood bake-off, or cozy holiday retreat with flavors including• Hot-Fudge Sundae• Maple Cinnamon• Honey-Roasted Peanut Butter• Brown Butter Banana Salted Caramel• Chocolate-Dipped Strawberry• Cotton Candy• Fruity Pebbles• Caramel Apple Cider• Neapolitan• And more!SO DUST OFF YOUR APRON, mixer, and piping bags and get ready to create some buttercream joy!

    . . ______________ Following her culinary adventure across Britain and primetime BBC2 cookery series, Nadiya presents her British Food Adventure, featuring mouth-wateringly delicious recipes from the programme and more . . . Whip-up classic British dishes with a twist. · Cayenne eggs benedict, soft poached eggs on an English muffin with smoked turkey rashers and cayenne hollandaise sauce. · A quick and easy grilled aubergine and feta tart on flaky, buttery puff pastry. · A West Indian tropical hit of fruity, fragrant pink peppercorn pineapple jam to top sweet scones and coconut cream. The ultimate exotic treat. ________ 'The best kind of cookbook . . . you can read it like a novel' The Times Nadiya Hussain was crowned the nation's winner of 2015's Great British Bake Off. Famed for her talent and adventurous flavour choices, she sets off on a journey around the country to meet some of the finest growers, producers and pioneers behind the best of modern British food. Inspired by her exploration, Nadiya has created over 120 easy and enticing new recipes that mix the local ingredients she encounters with her very favourite flavours, not forgetting a nod to her Bangladeshi roots. Her reinvented classics capture the diversity of twenty-first century Britain - of tastes and culinary influences that shape what we love to cook and eat today.Lavishly photographed, Nadiya's must-try recipes have got you covered from breakfast through to supper, whether you need fast mid-week meals, lunch on the hop, something a little bit special, or gorgeous pudding or party ideas. Motivated by her love of family and food, flavour and fun, this is Nadiya cooking in the way she knows best - inspiring the rest of us to do the same. ________ Look out for Nadiya's Family Favourites . . . Nadiya's latest cookbook ________ 'She baked her way into our hearts and hasn't stopped since' Prima

    With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country BouleRounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

    Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.

    This framework will touch everything in your kitchen from your ingredients, tools, pantry, to your cooking techniques, meal planning, and shopping habits. Once the framework is in place, you can make 100+ wholesome, mix and match recipes. You'll find Blueberry-Orange Breakfast Rolls, Banana-Coconut Baked Oatmeal, White Wine Spring Pasta, BBQ Black Bean and Quick Slaw Tacos, Crispy Pizza with Caramelized Onions, Chickpea Tikka Masala, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes.It’s true what they say—less is more. But this is also true—achieving simplicity is difficult. How do you know what to keep and what to get rid of? This comprehensive guide will hold your hand through the process and make dinnertime (and the kitchen) feel doable again. For best results, read this cookbook like a novel, from the beginning. Chapter 1: The Minimalist Kitchen sets the stage for how to make and use the recipes in Chapters 2–8: Breakfast, Main Dishes, Burgers Wraps & Sandwiches, Soups & Salads, Sides, Drinks, Dessert. Melissa’s recipes are the practical application of the minimalist kitchen—using a pared down kitchen to its full potential. You’ll find them to be vegetable forward and simple without compromising flavor. They’re intentionally designed to fit the rhythm of the week and labeled weekday, weekend, and make ahead accordingly. Weekday recipes are quick and efficient, while weekend recipes are slower and celebratory. Some recipes have make ahead components to increase efficiency and break up prep times. You’ll find ingredient lists ranging from 3 to 20 ingredients. But don’t be scared by the longer list, as most of the ingredients are sitting in your well-stocked pantry. Look for Melissa's minimalist tips offering recipe-specific advice, a seasonal produce guide, and a handy metric equivalents chart to take the stress out of cooking.Melissa Coleman is a home cook and baker, designer, wife, mama, and minimalist. Her popular blog, The Faux Martha, was named a Huffington Post Top 10 Food Blog and was selected as a Better Homes and Gardens Top 10 Baking Blog nominee and a Saveur Blog Awards Style & Design finalist. After spending three decades bouncing around the states, she’s happily planted under the snow banks of Minneapolis, MN with her husband, Kevin, and tiny sous chef, Hallie. Melissa cooks with the rhythm of the week—simple, modern, and mostly vegetarian on weekdays and slow and classic with a heavy dose of brunch on the weekend. She is in the process of decorating The Fauxhouse, their modern, city farmhouse. The Minimalist Kitchen is her first book, publishing in April 2018. Learn more about Melissa's design aesthetic and cooking philosophy at thefauxmartha.com.

    This is the perfect book for anyone who knows that love can be baked into a pie!A 16-time national pie-baking champion, Linda Hundt truly believes in the ability of pies to spread good will, one delicious bite at a time. In this sweet cookbook, she shares the heartwarming stories behind 52 of her signature pies. From classic to innovative, each delicious recipe is designed to inspire you to make (using the freshest ingredients) what will become your own family favorites. Among them: Mom Hundt's Apple Almond Pie, Linda's Best Browned Butter Coconut Chess Pie, Aunt Ella's Cherry Berry Berry Pie, Grandma Rosella's Vanilla Custard Pie, Yankee Dixie Pie, Mocha Hot Chocolate Pie, and many more. Eat Pie and Love Life!

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    Clarke's site welcomes millions of readers, and with good reason: Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the stealthy healthy ingredient swaps she's mastered so that you don't lose an ounce of flavor.In this essential cookbook for everyday cooking, Clarke shares more than 130 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover orphan ingredients and included Market Swaps so you can adjust the ingredients based on the season or what you have on hand. To help you make the most of your cooking, she's even included tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. As Clarke always hears from her readers, My family doesn't like healthy food, but they LOVED this! This is your homey guide to a healthier kitchen.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    Cocktails for Book Lovers blends these in a delectable book that will delight both readers and cocktail enthusiasts alike. This irresistible collection features 50 original and classic cocktail recipes based on works of famous authors and popular drinks of their eras, including Orange Champagne Punch, Salted Caramel and Bourbon Milkshakes, and even Zombie Cola. So dip in, pick your favorite author or book, and take a sip--or start at the beginning and work your way through. Cheers!Cocktails inspired by your favorite authors: - Charlotte Bronte - Dani Shapiro - Dorothy Parker - Ernest Hemingway - F. Scott Fitzgerald - Flannery O'Connor - Jhumpa Lahiri - Junot Diaz - Virginia Woolf - Wally Lamb - And 40 more!

    Let Mary take you from new cook to good cook or from good cook to great cook with Mary Berry's Cookery Course. With delicious recipes from soups, starters and mains to bread, puddings and cakes, you can master the foundations of cooking and build your culinary repertoire under the guidance of Mary Berry. You can learn how to cook Mary Berry's favourite recipes with ease and find out how Mary gets her roast chicken skin so crispy and how she ensures her apple pie doesn't have a "soggy bottom". Perfect the basics of cooking with 12 classic 'master recipes' such as leek and potato soup, chargrilled salmon fillets and Victoria sandwich cake with step-by-step instructions. Then cook your way to success with over 100 fail-safe recipes with photographs of each finished dish so you know what you're aiming for each time. Mary also offers advice on ingredients and how to keep a well-stocked pantry as well as teaching kitchen techniques such as whipping egg whites to guarantee perfect results every time. Mary Berry's Cookery Course is perfect for all home cooks who want to learn to cook 'the Mary Berry way'.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    The groundbreaking Whole30 program has helped countless people transform their lives by bringing them better sleep, more energy, fewer cravings, weight loss, and new healthy habits that last a lifetime. In this cookbook, best-selling author and Whole30 co-creator Melissa Hartwig delivers over 150 all-new recipes to help readers prepare delicious, healthy meals during their Whole30 and beyond.  More than 150 recipes for main dishes, sides, dressings, and saucesTips to simplify, plan, and prepare meals to save time and moneyVariations to turn one easy dish into two or three meals Whether you’ve done the Whole30 once or five times—or just want to make a variety of satisfying, nourishing meals—this book will inspire you to change your life in 30 days with the Whole30 program.

    Using the revolutionary new alkaline diet, it’s packed with recipes, tips and tricks to help you transform your daily routine from hectic and hurried to harmonious and holistic.Organic gourmet vegetarian cook, Natasha Corrett, and leading nutritional therapist Vicki Edgson combine their expertise in this fully illustrated guide to eating a balanced, alkaline diet that keeps the body in mind. They clearly explain the principles and benefits of this kind of eating, identifying both alkalizing and acid-forming foods, and offering the modern cook a host of flavorsome, easy-to-prepare recipes recommended for different times of the day and different stages of life.The first section deals with the basics: the principles of healthy eating, the sources of and role played by vitamins, carbohydrates and protein, the identification of alkalizing and acid-forming foods and the ways in which an alkaline diet can nourish the body without placing the digestive system under strain. Learn how to boost your immune system, increase energy levels, maintain blood sugar levels and focus your mind through healthy eating.The second section features mouth-watering recipes, from the first smoothie of the morning, through delicious salads and mains to the last healthy snack of the day. Accompanied by beautiful photographs, each recipe illustrates just how easy it is to prepare delicious and nutritious food that will make you feel great.

    That the best foods don't come with a special prize inside. That health doesn't come in a package or have a nutrition label.Sarah Matheny, creator of the popular blog and the New York Times bestselling book Peas and Thank You, returns with even more mouthwatering recipes that are guaranteed to please the whole family.More Peas, Thank You deliciously pairs vegetarian recipes and stories from a mainstream family eating a not-so-mainstream diet. "Mama Pea" has lightened up family favorites like cinnamon rolls, tacos, lasagna and brownies, using fresh, nutritious ingredients. From hearty breakfasts to easy snacks and tempting desserts, there's something here for everyone to love.So pull up a chair at the Peas' table and visit that place where delicious food and family fun intertwine. There's always room for more.