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.

    Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

    It’s having people over. The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect.   NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Vogue • Food & Wine • Eater • Food52 • Bon Appétit • Epicurious • Chowhound • Forbes • Grub Street • A PEOPLE 2019 FOOD FAVORITE“Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.”—Eater   An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week.   Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52   “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street   “The recipes will provide well for friendly dinner parties, while still being straightforward enough to cook quickly on a midweek evening after work.”—Vogue   “Roman's recipes are elegant but straightforward, impressive but actionable, with an emphasis on easy vegetables (like peppers with yuzu), homespun desserts (like blackberry and cornmeal cake), and show-stopping entrees (like lamb chops for the table).”—Esquire

    Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."-Gwyneth Paltrow, author of My Father's Daughter"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."-Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.comMelissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends.Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon.In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumble; Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more.Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    Now this Julia Child of the Net generation and host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star ’tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family’s kitchen, where meals became moments. In Cookin’ for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion. • Back-of-the-Fridge Bachelor Brunches: Sometimes what lurks in the back of our fridge isn’t that inspiring, unless it’s been there long enough to strike up a conversation. No groceries, no problem! With just a few leftovers, whip up a scrumptious Sartu di Patate, or a Pasta Frittata that tastes like you’d planned it for days. • (Dysfunctional) Family Pizza Night: Bring your family and thighs closer together with the Giosia familia recipe for Rustica Pan Pizza, Puttanesca Panzerotti, and Traditional Italian Frittelle smothered in a creamy chocolate-nougat fondue. • Makeover Meals: We all get stuck in a rut sometimes, whether it’s the same boring dish, hairstyle, or boyfriend. It’s time for an upgrade! Turn ordinary dishes on their head with inspired crispy Tuna Sliders, smoky Chicken Risotto, and juicy Meatloaf Kebabs. • Plus Nadia’s creative menus for Hi-Speed Suppers, Girl’s Night In, Veg-Head Specials, Student Shkoff-fest, and a special chapter devoted to everyone’s favorite food group: Bacon!  I know—we had you at “Bacon.” But there’s more! Loaded with gorgeous photos, more than fifty original recipes, sanity-saving “Nadvice,” a Bitchin’ Party Guide, and a hunky team of food correspondents—Panos, the Spice Agent, and Hans—Cookin’ for Trouble will take your meals from square to sassy faster than you can say “Tsaketa.”* *and for newbies, there’s an Italian Slang Dictionary!From the Trade Paperback edition.

    It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

    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.

    Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30. Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days.   Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.

    Let MasterChef (TM): The Ultimate Cookbook help you make the leap from kitchen amateur to culinary master with tips and recipes from the show's most creative contestants and award-winning judges. Not only will you master the basics—how to season a pan, sharpen your knives, or make the perfect steak rub—but you'll also learn how to expand your own horizons, whether it's with an exotic new dish or a fresh take on the perfect filet. Enjoy more than 100 delectable recipes and 50 gorgeous photographs. From tender venison medallions to over-the-top seared lobster with bourbon and shallots, from perfectly crisp pan-fried potatoes to a decadent apple caramel spice cake, these recipes will help broaden your food landscape and perfect your home-cooked classics.With expert wine pairings from restaurateur and New York Times bestselling author Joe Bastianich and a foreword from Graham Elliot, an award-winning chef and Lollapalooza Culinary Director, MasterChef: The Ultimate Cookbook is all you need to take the next step in your own culinary journey.

     Renowned nutritionist and cooking instructor Madhu Gadia delivers a wonderful new recipe collection that is perfect for vegans looking for fresh ideas, as well as anyone who savors healthy, light recipes that don?t compromise on authenticity. Unlike most Indian vegetarian cookbooks, this unique collection avoids dairy and eggs, highlighting vegetables, and making use of soy products and other simple substitutions. It also offers nutritional analyses, as well as notes on serving, history, and variations.

    The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat.Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entre.To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

    The authors of Veganomicon take on the cupcakes in this sweet and sassy guide to baking everyone's favorite treat entirely clear of animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings with stunning full color photographs. Isa and Terry offer delicious, cheap, egg-free, and dairy-free recipes for standards like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), and Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), as well as innovative Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). The book also includes gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's own cupcake anecdotes. Dessert lovers and vegans rejoice when Vegan Cupcakes Take Over the World.