In Sinfully Easy Delicious Desserts, you'll find the quickest lemon tart, a lattice-free linzer (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the real thing, but easier to make), imaginative ways with ice cream, chic puddings and mousses to swoon over, and gooey pies with no-fault press-in crusts. Even soufflés for beginners. And you won't need a rolling pin, a pastry brush, or the skills of a professional baker.   As always, Alice's recipes are foolproof and well tested, and her tips for success will make all cooks—even those nervous about baking—confident in the kitchen.       Plus there are more than 100 ideas for spur-of-the-moment desserts that don't even involve baking, including fantastic ideas for ways to dress up a bar of chocolate, a pint of strawberries, a handful of dried fruit, fresh cheese, gingerbread, amaretti, and more.      And of course all those spot-on combinations for which Alice Medrich is so well known, such as Grilled Pineapple with Coffee Ice Cream, Lemon-Scented Peach Crisp, Salted-Caramel Banana Bread Pudding, and Coconut Pecan Torte.

    And by loading her dishes with FWBs (that's foods with benefits, of course!), she ensures that every enticing bite provides the key nutrients your body craves to stay healthy and look amazing.From sliders and mac' and cheese to a lightened-up veggie lasagna and guilt-free BLTs, nothing is off-limits in the Pretty Delicious kitchen. Love Cali-fresh flavors? Try Candice's 470-calorie Fabulous Fish Tacos and a soul-soothing Albóndigas Soup. Making an intimate dinner for two? Almond Pesto Fettuccine with Pan-Seared Scallops or Grilled White Pizza with Mushrooms, Artichokes, and Parm are made to order. Hosting a crowd for brunch? A breakfast burrito bar or make-your-own-mimosas spread will start the weekend off right without weighing you down.And proving that you don't need to be a millionaire to eat like royalty, Candice shares her tips for being fab and frugal, as well as ideas for making smart switches in the kitchen that will save you calories and fat grams without compromising on flavor.For entertaining, for easy weeknight meals, and for simple snacks and everyday indulgences (to be enjoyed in moderation), Candice Kumai's collection of smart, sexy, and truly irresistible recipes is proof that even the most health-conscious cook can dish it up with style and flavor!

    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.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can't always spare the time to make everything from scratch, so you'll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanced and offer suggestions for alternatives should you not have all the ingredients at home, allowing you to be more sustainable and creative in the kitchen.With original food photography, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed Your Soul is set to become the new classic wagamama cookbook.

    Her gorgeous mouth-watering photography, strong friendly voice, and incredibly delicious recipes come together in this easy-to-follow cookbook that belongs in every kitchen.Beautifully depicting the foods we all want to be cooking and eating, Easy Gourmet is full of updated modern twists on your favorite classics like Chicken and Waffles, Maple-Glazed Duck, Miso Cod and Quinoa, and Sriracha Hot Wings.Her must-have recipes cover every meal and everything in between, all paired with stunning photography and clean, modern design. As a bonus, all the photographs in Easy Gourmet were taken and styled personally by Le - adding that signature I am a Food Blog touch.

    Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.From the Hardcover edition.

    As an actress, author, trendsetter, creator of goop.com, and host of the popular PBS series, Spain: On the Road Again, Gwyneth Paltrow is an icon of style and good taste around the world. As a young girl eating and cooking with her father, Bruce Paltrow, she developed a passion for food that has shaped how she lives today and strengthened her belief that time with family is a priority. Now in My Father's Daughter, Paltrow shares her favorite family recipes along with personal stories of growing up with her father, Bruce Paltrow. She discusses how he has influenced her in the food she loves, how she involves her kids in cooking, and how she balances healthy food with homemade treats. And, for the first time, Paltrow offers a glimpse into her life as daughter, mother and wife, sharing her thoughts on the importance of family and togetherness. Complete with 150 delicious ideas for breakfast, sandwiches and burgers, soups, salads, main dishes, sides, and desserts, this beautifully illustrated book includes full-color photos throughout, many featuring Paltrow at home with her family and friends. My Father's Daughter is a luscious collection that will inspire readers to cook great food with the people who mean the most to them.

    Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and this book will make it your kitchen too.With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more.Part Two is a collection of recipes (most of which are naturally gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert. If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.

    Michelle Smith, creator of the blog The Whole Smiths, has the answers. This cookbook, the first ever fully endorsed and supported by Whole30, offers a collection of 150 recipes to keep Whole30 devotees going strong. Many recipes like Spaghetti Squash Chicken Alfredo are fully Whole30-compliant, and all are gluten-free, but you’ll also find recipes with a careful reintroduction of grains, like the tortillas in the Chile Enchilada Bake. Some recipes include beans and legumes, so there are plenty of vegetarian options. There are even desserts like Chocolate Chip and Sea Salt Cookies! Throughout the book, icons help readers identify which recipes fit their dietary constraints (and which are easily adaptable), but perhaps most important of all, the recipes are a delicious way to help anyone achieve a long-term approach to good health.

    Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

    There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

    Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.

    Now, she brings her expertise to the game-changing air fryer appliance. Using high-powered, super hot, circulating air like a convection oven, air fryers crisp up your favorite "fried" foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up--meaning less time spent cooking and cleaning.      In The Skinnytaste Air Fryer Cookbook, Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. You'll of course find crave-worthy recipes for traditionally fried foods, such as Avocado Egg Rolls, Coconut Shrimp, Crispy Za'atar Chickpeas, and Pickle-Brined Chicken Tenders, but Gina also shows you how versatile the appliance can be. Perfectly roasted meats and vegetables like Pork Tenderloin with Soy-Apricot Glaze, Roasted Salmon with Creamy Dill Sauce, Tahini Cauliflower Steaks, and Charred Sesame Green Beans, along with baked goods like Homemade High-Protein Bagels and Garlic Knots are all executed beautifully in the compact air fryer. For those of us with a sweet tooth, The Skinnytaste Air Fryer Cookbook even offers low-cal desserts, including Italian Zeppole, Chocolate Chip Cookie Fries, and Banana Fritters. Many dishes are vegetarian, gluten-free, and keto-friendly--all called out with helpful icons--and every recipe includes nutritional information (with the most up-to-date Weight Watchers points found on the blog).

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.