She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food.  Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.From satisfying lunches to elegant dinners, Ina has tested these recipes over and over again, so you too can serve them with confidence to the people you love.

    Full-color photos.

    . . you shall eat and be satisfied."?—Deut. 8:8-10A Celebration of Classic Jewish Vegetarian Cooking from Around the WorldTraditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more. From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.

    Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too.For years, she’s been collecting, cooking, and Instagramming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics. Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.

    Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.

    Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun.

    (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats.  From “Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

    He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

    In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She’s become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za’atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets—such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam—round out the recipe collection. Susan’s personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger’s Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.

     In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.

    In recipes as simple and delicious as Stir-Fried Salt and Pepper Shrimp and Carpetshell Clams with Aioli, he wins over the hurried home cook.

    Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:How do I cook quinoa?What are the different kinds of tofu, and how do I know which to buy?How should I stock a great natural foods pantry?What are good alternatives to wheat pasta?What does “organic” mean?A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.

    Unfortunately, most people think that having diabetes means the days of enjoying these hearty classics are long gone, and that their favorite foods are a thing of the past. Author Robyn Webb shows that healthy eating doesn't have to mean giving up on favorite foods! Diabetes can be overwhelming, but it doesn't mean reinventing the wheel when it comes to cooking. Just a tweak here and there and familiar foods can remain favorites, guilt-free, and enjoyed every day.The American Diabetes Association Diabetes Comfort Food Cookbook creates a “go-to” collection of updated comfort foods for families that need to cook nutritionally sound and diabetic-friendly meals that will satisfy and soothe the souls of the member (or members) of the family with diabetes—and do the same for the rest of the family. No need to cook two meals to please everyone in the household. Now everyone can enjoy the same hearty and nutritious meals. This book will ease the stress of planning meals by offering easy and flavorful recipes and a menu planning guide that allows for mix and match meals that will keep everyone in the family happy, healthy, and satisfied.Filled with gorgeous original photography and a beautiful four-color design, this cookbook will look as good as it's meals. Sprinkled with helpful tips and time-saving advice, The American Diabetes Association Comfort Food Cookbook will not only make classic comfort foods healthier and diabetes friendly, it will make them a snap to prepare as well.Following a diabetic meal plan doesn't have to be a flavorless chore. Now everyone can enjoy the classic foods they know and love!

    And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on   • the basics, from choosing the right wood to getting the best smoker or grill• the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken   Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

    Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem  and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.