Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for Breakfast, Brunch & Lunch, Snacks, Beverages, Appetizers, and Dessert. Praise for Home Made Summer: “Think of van Boven as the activities director of your own culinary summer camp . . . Home Made Summer is a happy book, fun to look at, fun to read. It’s downright frivolous, in fact. And that’s what summer is all about.” — New York Times Book Review “In the last two years, she has published three cookbooks, Home Made, Home Made Winter and Home Made Summer, that exemplify the indie spirit: They're filled with her illustrations and do-it-yourself recipes, like hand-cranked ice cream, from-scratch mustards and Dutch-style beef sausages and croquettes.” —Food & Wine “Flipping through the pages feels a bit like stepping into a fantasy land, one with jars and jars of citrusy-tomato mayonnaise awaiting crab cakes and stacks of powdered sugar-dusted ‘ultimate puffy pancakes’ (topped with crème fraîche and berries in lieu of syrup).”  —LA Weekly “It’s tough to overlook the stunning savory dishes and focus on dessert, but dessert does not disappoint. We’ve chosen recipes that aim to mimic van Boven’s aesthetic: making the most of what’s freshest, and sharing it with those you love.” —Serious Eats “Think of van Boven as the activities director of your own culinary summer camp.” —New York Times   “Yvette’s attitude, like her recipes, is lighthearted and friendly, her header notes charmingly personal, and her thorough instructions chatty and fun.” —BookPage.com

    Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new. Recipes Mint Adjika Tsago’s Blackberry & Grape Sauce Savory Peach & Tarragon Salad Plov with Pumpkin, Chestnut & Walnut Zahir’s Stoned Chicken Vine Leaf Dolma Armenian Cognac Profiteroles Red Basil Sherbet

    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.

    In 2011, Carla began hosting ABC's "The Chew" and is now a familiar face to daytime television viewers across the country.Carla's specialty in the kitchen is enhancing great tastes while keeping preparation easy and getting reliable, accurate results. Carla believes that the only way to make transformative food is to cook it from the heart and in the spirit of joy and fun that she brings to the kitchen. "Cooking with Love "tells how, with tempting and inspiring recipes for all sorts of sumptuous dishes that "show the love." Carla also teaches and shares culinary basics while providing fun tips and funny and poignant tales of her personal experiences cooking with family, friends, and fellow chefs.From appetizers that include a fresh take on Down-Home Deviled Eggs with Smoky Bacon to gorgeous Spicy Carrot Ginger Soup to Carla's famously succulent Chicken Pot Pie to mouth-watering desserts like her Granny's unforgettably luscious, buttery Five-Flavor Pound Cake, Carla's beautiful, delicious recipes revolutionize comfort food.Comfort food never tasted so good

    Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    Here is a delightful and inspiring resource—in a bright and beautiful jacketed package—for weeknight cooks, weekend dreamers, and working parents who want to put great meals at the centre of the table where their family gathers.

    With 100 recipes, from the breakfast favorites that consistently rate the highest in views on the author's popular YouTube channel (like her Overnight Oats, 6 Ways) to original twists on one-pan and pressure-cooker meals, this book is for those of us who want feel-good meals made healthy, delicious, and quick.Dzung's recipes take the familiar and turns it ever-so-slightly on its head: Marinara sauce gets extra umami with the addition of fish sauce, while mac and cheese becomes more than an out-of-the-box staple when made fresh with kimchi. Lattes get an extra kick from bold Vietnamese coffee and sweet, floral lavender, and quinoa pilaf is mixed with a creamy curry-miso dressing. Dzung also teaches readers how to stretch groceries so they spend a little less money, how to plan meals seasonally, and how to match main courses with sides so plates look impressive and taste great. With quick snack ideas, recipe hacks, foolproof instructions, and genius tips for pretty presentation, The Honeysuckle Cookbook will be the friendly hand busy young cooks need to hold in the kitchen.

    Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she’d rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal.Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma’s house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child.Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today.Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking.

    And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

    Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn t going to cut it.Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It s comforting food made captivating by simply charring one ingredient or marinating another shaving some, or roasting a bunch.But because we don t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting and a whole lot more like dinner."

    It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

    Tacos may be the most universally loved, happy-making food on earth. After all, who can say no to a juicy, spicy Chile verde taco; a decadently deep-fried Baja-style fish taco; or a gloriously porky Carnitas taco? At Tacolicious, the San Francisco Bay Area’s most popular Mexican restaurant, tacos are a way of life. And now, in this hotly anticipated cookbook, co-owner Sara Deseran shares all of the restaurant’s tortilla-wrapped secrets. Whether you’re seeking quick and easy weeknight meals or inspiration for a fabulous fiesta, Tacolicious has you covered. With recipes for showstopping salsas, crave-worthy snacks, cocktails and mocktails, and, of course, tacos galore, this festive collection is chock-full of real Mexican flavor—with a delicious California twist.

    When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago's most delectable pies ever since.Since starting her career as a pastry chef at Trio, one of Chicago's top fine-dining restaurants, Haney dreamed of opening her own pie shop. Exhilarating and exhausting days spent creating fabulous new desserts to keep up with the restaurant's head chef--a then-unknown Grant Achatz, who would go on to culinary superstardom--left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: she needed to open her own store.Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.On top of all of this, The Hooser Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.'s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.

    It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

    The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.