Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time.

    Now Oprah has found ways to have her favorite meals while also controlling her weight, and in Food, Health and Happiness she shares not only her struggles with food but also the recipes that have allowed food to be a source of joy for her again. With help from the chefs who have cooked for her over the years such as Rosie Daley, Art Smith, Mei Lin, Taryn Huebner, and Sonny Sweetman, this is an extraordinarily personal cookbook while also being an invitation to Oprah’s many fans to eat both healthfully and happily. From simple pleasures such as “Unfried Chicken” or “Turkey Chili” to such celebrations of freshness as “Farro With Peas, Asparagus, Pesto and Cured Olives” and “Chilean Sea Bass with Lemon Fennel Chutney,” this is food as it should be: a source of happiness, a ritual to be shared, a celebration of life.

    Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    Will Bulsiewicz, or "Dr. B," illuminates in this groundbreaking book, the explosion of studies on the microbiome makes it abundantly clear that elimination diets are in fact hazardous to our health. What studies clearly now show--and what Dr. B preaches with his patients--is that gut health is the key to boosting our metabolism, balancing our hormones, and taming the inflammation that causes a host of diseases. And the scientifically proven way to fuel our guts is with dietary fiber from an abundant variety of colorful plants.Forget about the fiber your grandmother used to take--the cutting-edge science on fiber is incredibly exciting. As Dr. B explains, fiber energizes our gut microbes to create powerhouse postbiotics called short-chain fatty acids (SCFAs) that are essential to our health. SCFAs are scientifically proven to promote weight loss, repair leaky gut, strengthen the microbiome, optimize the immune system, reduce food sensitivities, lower cholesterol, reverse type 2 diabetes, improve brain function, and even prevent cancer. Restrictive fad diets starve the gut of the critical fiber we need, weaken the microbes, and make our system vulnerable.As a former junk-food junkie, Dr. B knows firsthand the power of fiber to dramatically transform our health. The good news is that our guts can be trained. Fiber-rich, real foods--with fruits, vegetables, whole grains, seeds, nuts, and legumes--start working quickly and maintain your long-term health, promote weight loss, and allow you to thrive and feel great from the inside out.With a 28-day jumpstart program with menus and more than 65 recipes, along with essential advice on food sensitivities, Fiber Fueled offers the blueprint to start turbocharging your gut for lifelong health today.

    From making your own sweet jams and preserving whole fruits, to the fundamentals of brining vegetables, Ball Back to Basics focuses on the building block techniques and classic recipes that every canner should know. The book begins with in-depth information on the equipment you need, preparing your fruits and vegetables, and food safety guidance. Each canning and preserving method is thoroughly explained with step-by-step photographs and beginner-friendly tutorials highlighting key steps. Packed with 100 foolproof recipes for the modern pantry, a wealth of variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy teaching cookbook is designed to ensure success.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    With The 5-Ingredient College Cookbook, you can cook simple, delicious meals on the tightest of budgets and in the smallest of spaces. College food has developed quite the culinary “reputation.” Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, and microwavable have become synonymous with college eating. But there IS a better way!Healthy cooking expert and cookbook author Pamela Ellgen brings you the latest in college cooking with The 5-Ingredient College Cookbook—the simplest college cookbook yet. By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves. NO MONEY? Each recipe in this college cookbook calls for no more than 5 main, affordable, tasty ingredients NO TIME? Tried and true, these college cookbook recipes take 30 minutes or less from beginning to “yum!” NO EXPERIENCE? Helpful illustrations demonstrate how to prep common produce and even how to properly use a knife NO PROBLEM! 100+ of the most popular, student-approved recipes in this college cookbook include 3 variations to keep each one interesting time and time again Don’t head to the cafeteria for overpriced soggy waffles or “controversial” mystery meat. With just 5 ingredients and 30 minutes you can enjoy any one of the delicious, college student favorites in this college cookbook, such as: Classic French Toast, No-bake Energy Balls, Mozzarella Sticks, Greek Pita Sandwiches, Thai Chicken Ramen, Creamy Chicken and Mushroom Fettuccine, and more

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that "doing it yourself" would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese's discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun "Make or buy" recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here's the full picture of what is involved in a truly homemade life -- with the good news that you shouldn't try to make everything yourself -- and how to get the most out of your time in the kitchen.

    In The Happy Cook, Daphne Oz makes cooking fun and relaxing, and shows anyone—newbie or seasoned expert—how to celebrate every day with delicious meals that are as easy to create as they are to enjoy.Like cooking with a good friend and a glass of wine, The Happy Cook is filled with friendly advice, expert tips, inspiring ideas, and best of all, 125 simple yet fabulous recipes, all using just a handful of ingredients, that will transform the most nervous or reluctant novice into a happy, confident home cook.Here are recipes for the whole day and the whole week, from Saturday dinner parties to quick-and-easy weeknight leftovers. With The Happy Cook, eating well is a breeze with delights such as:Breakfast—Crispy-Crunchy Honey-Thyme Granola, Chocolate Almond Breakfast Bars, and Coconut-Mango PancakesLunch—Kale and Plum Salad with Miso Vinaigrette, Warm Spring Pea Soup, Seared Garlic-Lime Shrimp Banh Mi and Philly Cheesesteak QuesadillasDinner—Truffle Salt Roast Chicken with Lentils and Squash, Cashew Soba Noodles with Fried Shallots, Sea Bass Roasted Over Citrus, and Apricot-Rosemary Glazed Lamb ChopsDessert—"Outlaw" Carrot Cake with Brown Sugar Buttercream, Better Brownies, Sour Apple Juice Pops, and Nutty Banana "Ice Cream"The Happy Cook is all about real-life application—and real-life success. Celebrate every occasion and every meal with mouthwatering, vibrant, easy food. It's not about perfection, as Daphne makes clear. It’s about the confidence to get into the kitchen, have fun, and become a happy cook!

    Ranck and Phyllis Pellman Good"Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. They are miracles for potluck meals, whether in

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    So when she became a vegan at age 20, she worried: How would she be able to afford that kind of lifestyle change?Then she discovered how to be plant-based on a budget. Through her popular website, Toni has taught hundreds of thousands of people how to eat a plant-strong diet while saving money in the process. With Plant-Based on a Budget, going vegan is not only an attainable goal, but the best choice for your health, the planet—and your wallet. Toni’s guidance doesn’t just help you save money—it helps you save time, too. Every recipe in this book can be ready in around 30 minutes or less. Through her imaginative and incredibly customizable recipes, Toni empowers readers to make their own substitutions based on the ingredients they have on hand, reducing food waste in the process.Inside discover 100 of Toni’s “frugal but delicious” recipes, including:5-Ingredient Peanut Butter Bites Banana Zucchini Pancakes Sick Day Soup Lentils and Sweet Potato Bowl PB Ramen Stir Fry Tofu Veggie Gravy Bowl Jackfruit Carnita Tacos Depression Era Cupcakes Real Deal Chocolate Chip Cookies With a foreword by Michael Greger, MD, Plant-Based on a Budget gives you everything you need to make plant-based eating easy, accessible, and most of all, affordable.Featured in the groundbreaking documentary What the Health

    His highly accessible program is filled with the practical tools, emotional support, and real-life wisdom readers need to get lasting results.Complete Keto is the first book of its kind, offering a truly comprehensive, integrative, and results-driven ketogenic diet program to create lasting change in your life. Expert trainer Drew Manning, author of the New York Times bestseller Fit2Fat2Fit, brings together his expertise in keto with the insights gained in his own weight loss journey, which he undertook in order to write his first book from an informed and empathetic perspective. He has done the experimentation on himself, so he knows what people go through when they begin a ketogenic program. In this book, readers will grasp the basics of keto; jump-start their journey with Drew's signature 30 Day Keto Cleanse; learn to use exercise alongside a keto eating plan; and find tools and strategies to help ensure their results can last and their lives can change for good.