Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations—pie-deas—it's almost like having Erin in the kitchen baking pies with you.

    Her unique geometric style uses fruit and dough cut and woven into stunning shapes to highlight color and texture. With an elegant symmetry that matches their knockout flavor, her dazzlingly intricate and inventive designs look difficult to produce, but can be achieved with little more than a knife, ruler, and some patience.In Pieometry, Lauren reveals her secrets, sharing stories about her designs and the inspiration behind them. Warm and funny, she recounts the spectacular piesasters that led to some of her best creations, and breaks down her most beautiful designs, describing how to make naturally-colored dough, intricate weaves, and striking cut-out patterns. Pieometry provides clear, step-by-step instructions, accompanied by helpful photographs, which any patient baker can follow to build these pies from bottom crust to top in their own kitchens. Lauren makes it easy to mix and match doughs, fruits, fillings, and designs, and each recipe includes suggestions for alternative ingredients. Best of all, the beautiful finished pie and tart photos are just as much of a treat to look at as the pies are to eat. But even if you make a mistake here and there, her flavors save the day!When it comes to flavor, Pieometry offers a balance of sweet and savory pies that are a feast for the senses, including:Of a Shingle Mind: Honey ricotta tart with an herbed pastry shell and beetsBerried Treasure: Lavender blackberry cream with a shortbread crust and berriesWave of Wonders: Cardamom coffee cream with a shortbread crust and pearOnce in a Tile: Pumpkin black sesame pie with a black sesame crustC and Easy: Butternut bacon macaroni and cheese pie with a whole wheat cheddar chive crustSquiggle Room: Grilled cinnamon pineapple pie with a basic butter crustWhether you want to impress at the holidays or just spruce up a family meal, Pieometry is your guide to transforming a rustic traditional dessert into a modern masterpiece.

    Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920's to the 1970's. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking. The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy. This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.

    The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in the Freezer offers a simple and economical alternative, featuring dozens of recipes designed to be prepared and frozen for future use.With 100,000 copies sold, this book gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees-everyone who needs to eat-will find fast and easy answers to the question, "What's for dinner?"

    Shannon Martinez and Mo Wyse are here to challenge them all, one inventive dish at a time. Determined to do things differently, they built a restaurant in Melbourne called Smith & Daughters. The instant crowds told the story; these were the bold flavors people had been waiting for. From Shannon's take on meatballs and garlic prawns, to Chilean shepherd's pie and a tantalizing line-up of desserts and drinks, these are recipes for anyone who appreciates creative, good food – vegan or otherwise. The chef of the duo, Shannon, comes from the perspective of a carnivore and combines science, innovation and whimsical methods to create dishes and flavors that aren't the norm for vego/vegan food. She instead tries to replicate the tastes and textures of meat that is the opposite of bland, predictable vegan food. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters: A Cookbook (that happens to be vegan) offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From 'chorizo' and potato, Spanish 'meatballs' in a saffron almond sauce, chipotle cashew 'cheese', 'tuna' and green pea croquettes to doughnuts, avocado and corn icecream, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.

    Now, But My Family Would Never Eat Vegan! serves up 125 all-new, scrumptious, satisfying recipes—organized around 20 too-familiar objections to eating vegan as a family:Don't have time to cook elaborate family dinners? Whip up an easy weeknight solution: Quick Cauliflower Curry, BBQ Chickpea Salad, or Cheesy Quinoa & Veggies.Worried about satisfying the "meat and potatoes" eaters? Wow them with Lazy Vegan Chile Relleno Casserole, Jackfruit Carnitas Burrito Bowl, or Ultimate Twice-Baked Potatoes.Hosting a special event? Try Pizzadillas for game day, Champagne Cupcakes for bridal showers, Maple-Miso Tempeh Cutlets for Thanksgiving, or Herbed Tofu Burgers for your next potluck.Easy-to-follow, bursting-with-flavor recipes—free of all animal products!--make it easier than ever to please vegans and non-vegans at gatherings. Even your most skeptical relatives will be begging for more!

    The book will be released to coincide with Lorraine’s BBC2 prime time 6-part cookery series.So whether you want to just grab a spoon and dive in solo to a decadent dessert like Chocolate Mousse with Raspberries, or whether you’re putting together a crowd-pleasing menu of French Onion and Sage Soup with Big Fat Gruyère and Mustard Croutons followed by Moroccan Pesto Fish with Caramelised Onion and Haricot Beans with Minty Pine Nut Couscous for a fun and relaxed evening in with friends without the fuss, Lorraine demonstrates how to effortlessly pull off scrumptious food that is a pleasure to eat.Make melt-in-the-mouth fish, fragrant curries and hearty soups infused with herbs and spices, whip up naughty desserts, vibrant salads and quick pasta dishes in minutes and create gorgeous juicy steaks with 2012’s queen of cookery.

    With gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy, this is a cookbook people can turn to after completing a Whole30, when they’re looking to reintroduce healthful ingredients like tortillas, yogurt, beans, and legumes. Recipes like Chipotle Chicken Tostadas with Pineapple Salsa or Black Pepper Chicken are easy enough to prepare even after a busy day at work. There are no esoteric ingredients in these recipes, but instead something to suit every taste, each dish clearly marked if it is Whole30 compliant, paleo, gluten-free, dairy-free, and more. Alex includes delicious variations, too, such as using lettuce wraps instead of taco shells, to ensure recipes can work for almost any diet. And for anyone looking to stick to their Whole30 for longer, at least sixty of the recipes are fully compliant.

    The transition to a keto diet can be difficult, but this “induction” phase doesn’t have to be! Bestselling author of The KetoDiet Cookbook, Martina Slajerova, explains the first tricky few weeks as your metabolism readjusts to burning fat rather than carbs. Every recipe in The Keto-Induction Cookbook is designed to meet the special nutrient requirements of the induction phase. Just some of the dishes you’ll be enjoying include: -Breakfast Chili -Anti-Inflammatory Egg Drop Soup -Ricotta & Pepper Mini-Tarts -Avacado Power Balls -Salmon Ramen -Dulce de Leche Fudge -Chocolate Electrolyte Smoothies From quick "keto-flu" remedies and curbing cravings, to avoiding pitfalls like incorrect macronutrient balances and “zero-carb” approaches, The Keto-Induction Cookbook puts you on the right path to lose weight, get healthy, and enjoy all the benefits of the ketogenic diet for the long-term.

    There is also a Spring and Summer collection and an Autumn and Winter collection so that the availability and freshness of ingredients is assured.The recipes are both savoury and sweet, main meals and light snacks and have influences and flavours from around the world.

    Infused with her signature humor, style, and personal stories, Crazy Sexy Kitchen redefines the kitchen as headquarters for America’s wellness revolution. The goodness born in the Crazy Sexy Kitchen will reach deep into the rest of your life—enriching your health, your home, your heart, and the planet. Crazy Sexy Kitchen gives readers all the tools and know-how needed to adopt a joyful and vibrant Crazy Sexy Diet and Lifestyle. What is the Crazy Sexy Diet and Lifestyle, you ask? A nutrient-dense, plant-happy approach to eating and living that harmonizes your beautiful body at the cellular level. It’s a celebratory way of life that’s deeply connected, healthy, awake and engaged. Now that’s SEXY! Like a long, luxurious meal, Crazy Sexy Kitchen is laid out in courses. You’ll start with a detailed review of the Crazy Sexy Diet. Next you’ll learn how to stock your culinary arsenal. Kris will show you how to find the best kitchen tools and equipment, and prep you with basic culinary skills and lingo. Handy symbols like, gluten-free, soy-free, kid-friendly—and for the time pressed—Crazy Sexy Quickies, help you to easily identify the recipes that are perfect for your dietary needs. Not sure how to put a whole meal together? No problem. Crazy Sexy Kitchen covers that, too—with a hearty dose of menu plans and recipes to inspire and delight. Joined by Whole Foods chef, Chad Sarno, Crazy Sexy Kitchen offers over 150 delicious, nutrient-dense recipes designed to nourish the mind, body, and soul. From juicing to planning a three-course meal, Crazy Sexy Kitchen has all the essentials to fill your kitchen (and life!) with health, happiness, family, friends, and good times.

    From the incredible seafood of the north Pacific coast, and the mole of Oaxaca, to the spices and salsas of Yucatan and Quintana Roo, no one better captures the foodie essence of a country like Rick.With the trademark beautiful photography and evocative design of Rick's books, The Road to Mexico is a must-have cookbook for Autumn 2017.

    Step by step, Pirello guides you to an understanding of the causes of this country's major health problems and offers solutions that show how to create change, whether you are taking the first tentative steps toward healthier eating or are ready for a full- on commitment to embracing a completely plant-based diet and vegan lifestyle.Armed with the information and advice that Pirello has presented in her accessible signature style, which has already garnered tens of thousands of loyal fans for her books, shows, and articles, anyone will be able to take those first critical steps on the way to total health and wellness.As practical as it is inspirational, this book also features cooking techniques, advice for stocking a pantry, and more than 125 vegan recipes, including "makeovers" of family favorites.

    If you think vegan lunchtime means peanut butter and jelly day after day, think again! Based on the wildly popular blog of the same name, Vegan Lunch Box offers an amazing array of meat-free, egg-free, and dairy-free meals and snacks. All the recipes are organized into menus to help parents pack quick, nutritious, and irresistible vegan meals. Ideal for everyday and special occasions, Vegan Lunch Box features tips for feeding even the most finicky kids. It includes handy allergen-free indexes identifying wheat-free, gluten-free, soy-free, and nut-free recipes, and product recommendations that make shopping a breeze.

    Through these eighty recipes, Pepper teaches you how to make all her hits. You’ll find playful twists on Thai classics, such as Fried Chicken Larb, which is all crunch with lots of lime, chile, and fish sauce, and Pad Thai Brussels Sprouts, which bring the fun tastes and textures of pad thai to a healthy sheet of pan-roasted vegetables. And there are the traditional dishes Pepper grew up with, like khao tod crispy rice salad and tom zapp hot and sour soup.Pepper shares stories about her life, too, such as how she used to sell sweet-savory kanom krok coconut-and-corn pancakes to commuters when she was ten years old in Thailand (now she makes them with her granddaughter, Luna, as a treat) and how, once she moved to the United States, she would cobble together tastes of home with ingredients she could find in her new homeland, like turning shredded cabbage and carrots into a mock-papaya salad. Influenced by Thailand, California, and everywhere in between, Pepper’s mouthwatering recipes and sharp sense of humor will satisfy anyone craving a taste of something sensational, whether that’s a peek into America’s most-talked- about family’s kitchen or a rich and spicy spoonful of Massaman Beef Curry.