Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet. From meal planning and shopping to prepping, cooking, and serving, you'll save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever. With 200 family-pleasing recipes and 60 taste-tempting color photographs, you'll be able to serve up a fast, delicious, diet-conscious meal every night of the week.The South Beach Diet Super Quick Cookbook includes:* Grab-and-Go recipes for healthy eating on the go* Cook Once, Eat Twice dishes that maximize your time in the kitchen* Recipes for Two that minimize waste and leftovers* Nearly instant recipes that are ready in 15 minutes or less* Tips for Super-Quick, Budget-Conscious Shopping* Ideas for getting the most out of your pantry and freezer

    But the horticultural reasons for choosing lavender go far beyond its beauty. Lavender attracts beneficial insects, requires little water once established, and is deer resistant.In The Lavender Lover's Handbook, lavender grower Sarah Bader teaches gardeners how they can successfully grow this beloved plant. Featuring the 100 easiest, most stunning lavenders available today, this beginner's guide provides a complete checklist of the color, fragrance, size, and foliage of each plant, in addition to basic pruning, spacing, and planting requirements. The text is rounded out with tips on how to harvest, cook, and craft with this wonderful herb.Its abundant variety, hardiness, fragrance, and culinary uses make lavender one of the most popular and versatile plants. And now, with this practical and accessible guide in hand, it's easier than ever to grow at home.

    This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

    This whimsically feminine book is a tribute to the women in our lives - mothers, mothers-in-law, grandmothers - and the important lessons we learn from them.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

     In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    In Milk & Cookies, pastry chef Tina Casaceli shares classic family recipes, as well as favorites from her bakery. More than 45 good-enough-to-eat photographs, can-do baking formulas, and a friendly Greenwich Village vibe make this cookbook too tantalizing to resist.

    From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.

    Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.

    With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

    Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.

    But the locals clamored for more, so owner Nancy Silverton--to ever-widening acclaim--introduced everyone's favorite sweets, including cookies, tarts, crisps, and crumbles. The irresistible sights and smells of a good local sweets shop permeate her second cookbook, Pastries from the La Brea Bakery, a follow-up and companion to Breads from the La Brea Bakery. The recipes are designed with the novice baker in mind (baking tools and ingredients are indexed with brief explanations of importance), but the book courts all levels of baking experience. For the more advanced, Silverton shows how to visually accentuate her creations with richly colored fruits and sugars that create varying caramelized effects in delicious ways. Dough recipes include bobka, brioche, and croissants; in the more decadent sweets department are recipes for cookies, tarts, scones, and an entire chapter on doughnuts. Once you get stuck in La Brea you'll have a deliciously hard time getting out. --Teresa Simanton

    If her roots are in the South, your grandmother's recipe box probably includes a dish or two you've longed to recreate.How about her legendary chicken and dumplings or the loaves of zucchini bread she always baked from her garden's summertime bounty? Does your mouth water when you think back on her Sunday pot roasts or the hash brown casserole she always made on Thanksgiving morning? You remember the strawberry pudding cake she whipped up for special birthday dinners? The meals you enjoyed at your grandmother's table may very well have been your first exposure to the notion of Southern hospitality and the idea that we really can show our love through food.Faye Porter's "At My Grandmother's Knee" celebrates grandma's cooking and the stories from the grandchildren whose own memories are sure to spark a few of your own. Throughout this collection, you'll sit at the tables of dozens of Southern grandmas and sample recipes that have made them famous with their family for decades. Don't be surprised if you see a few of your own family favorites along the way.

    For years, Bay Area residents and out-of-towners have packed the house--and lined up out the door--for the salads, curries, rice, and stir-fries served at Burma Superstar, a beloved Burmese restaurant with four locations in the San Francisco Bay Area. This collection of recipes includes favorites like Tea Leaf Salad, Samosa Soup, Pumpkin Pork Stew, Garlic Noodles, and Black Rice Pudding that have made the group of restaurants one of the most recognizable in the Bay Area but it also takes readers into the kitchens of Burmese home cooks, whose style of cooking drives menu inspiration. As Burma--now called Myanmar--opens up to the world after a half century of seclusion, there has never been a more exciting time to share the multi-ethnic flavors of Burma Superstar.