Growing up on a farm in Kansas, Martina began helping in the kitchen at an early age, preparing fresh-from-the-field ingredients at her mother’s side. Meals and stories were shared daily around the table. It’s a tradition she continues with her own family as often as she can because real life is what’s worth celebrating. In this gorgeously photographed cookbook, readers will find more than 100 simple and satisfying recipes that entice with fresh, seasonal ingredients and downhome flavor. Whip up her family favorites like her mother-in-law Flavia’s Deviled Eggs, husband John’s Bacon-Wrapped Olives, or her go-to Grilled Shrimp Tacos with Chipotle Sauce and Slaw. Mix things up in your own kitchen by following Martina’s inspired ideas to feed a handful or a houseful.

    Margaritaville: The Cookbook is filled with recipes that bring the flavor of island living and the spirit of Jimmy Buffett's iconic song straight into your home. The first official cookbook from the beloved world of Margaritaville features laid-back favorites like the explosively good Volcano Nachos and the heaven-on-earth-with-an-onion-slice Cheeseburger in Paradise, alongside more sophisticated options that will wow your guests (Coho Salmon in Lemongrass-Miso Broth, anyone?). With its combination of recipes, stories, and gorgeous full color food and lifestyle photographs throughout, it is sure to put you in a Margaritaville state of mind! Margaritaville isn’t confined to single spot on the map -- the recipes draw inspiration from around the world, from Jerk Chicken to Tuna Poke with Plantain Chips and Jimmy’s Jammin’ Jambalaya. And we've got you all covered, from family-friendly Aloha Hotdogs to drool-worthy Vegetarian Burgers.It's 5 o'clock somewhere and no vacation is complete without a cocktail—preferably a margarita, of course! Margaritaville: The Cookbook is loaded with drink recipes to inspire your blissful island cocktail hour—from Jimmy's Perfect Margarita and Paradise Palomas to Cajun Bloody Mary's and the quintessential Key West Coconut and Lime Frozen Margarita.

    The book is divided into chapters such as Dairy, Poultry and Eggs, Bread, and Preserving, and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills.

    However, her win was never seen by the world--Vallery's season was pulled after just a few episodes when one of the judges became a focal point in a Me Too accusation. Rather than throwing in her whisk and lamenting all of the missed opportunities she hoped to receive (Book deal! Product endorsements! TV show!), she held her head high and hustled--which resulted in her getting press coverage everywhere from CNN to People magazine.Now, Vallery debuts her first baking book. With 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma's Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show, and of course sweets and breads inspired by her adopted hometown, New York City. Vallery's "when life gives you lemons, make lemon curd" philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life."Life Is What You Bake It is not only a collection of recipes but also an empowering book that shows us there's often more possible than we can even imagine."--Julia Turshen, bestselling author of Simply Julia, host of Keep Calm and Cook On podcast, and founder of Equity at the Table

    Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

    You'll find beloved classics, as well as dishes you might be surprised can be done successfully in a slow cooker. (Hello, slow-cooker creme brulee!) Whether you are looking to accommodate gluten-free, paleo, or vegetarian diets, or prefer slow-cooker meals perfectly sized for one or two people, this cookbook provides smart ideas, more than 100 recipe photos, and cooking hacks that will change the way you use your favorite fuss-free cooking appliance. Learn simple make-ahead tricks, convenient baking tips, and how to make two recipes at once using the same cooker, so you can simplify cooking and spend more time enjoying your family and friends around a wonderful, delicious meal.

    • Create a cupcake race car, a cupcake robot, or ravishing ring bling cupcakes for a birthday party. • Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. • Captivate Mom with a bouquet of long-stemmed mum cupcakes.• Build sand castle cupcakes with the kids. All you need are candies from the corner store, cake mix, and canned frosting. So what is new, Cupcake? • Lots of "EZ" projects that use just a few ingredients--perfect for kids and parties.• More pictures, brighter colors, bolder designs. • More faux-food creations--so real you won't believe they're cupcakes! • More comical critters and the cutest pets ever! • More irresistible party centerpieces to celebrate hobbies, from golf to knitting. • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice!

    You fought through War and Peace, burned through Fahrenheit 451, and sailed through Moby-Dick. All right, you nearly drowned in Moby-Dick, but you made it to shore—and you deserve a drink!A fun gift for barflies and a terrific treat for book clubs, Tequila Mockingbird is the ultimate cocktail book for the literary obsessed. Featuring 65 delicious drink recipes—paired with wry commentary on history's most beloved novels—the book also includes bar bites, drinking games, and whimsical illustrations throughout.Even if you don't have a B.A. in English, tonight you're gonna drink like you do. Drinks include:- The Pitcher of Dorian Grey Goose- The Last of the Mojitos- Love in the Time of Kahlua- Romeo and Julep- A Rum of One’s Own- Are You There, God? It’s Me, Margarita- Vermouth the Bell Tollsand more!

    With her engaging storytelling and gorgeous full-color photos, Shaye brings to life how to entertain simply yet beautifully without mortgaging the farm. Simple recipes, decorating advice, and projects make this an inspirational and aspirational sequel to her beloved previous books.

    And a bite of brown sugar pie was all it took."I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips."After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.Recipes? There are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.Add them all up and what have you got? One lip-smackin' southern feast!A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.

    Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.The new recipes reflect ethnic influences--Mediterranean, Moroccan, Asian--that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all--as did the original Fannie Farmer--to cherish the delights of the family table.

    Each episode showcased her classic-with-a-twist recipes and knack for hosting a good time. For three seasons, Tiffani’s fans were able to fall in love with her all over again. Now, in Pull Up a Chair, readers can bring home Tiffani's delicious food and warm hospitality. The 125 recipes in this debut cookbook are the kind that bring people together. Whether it’s Stuffed French Toast or her husband, Brady’s Favorite Short Rib Enchiladas for family-friendly meals, Curried Deviled Eggs or Boozy Date Milkshakes for special-occasion treats, or Mom’s Cream Cheese Pie—because you can’t forget dessert! With recipes and tips for pleasing the pickiest of eaters, feeding a crowd or pulling off a party in your PJs, plus gorgeous photography, Pull Up a Chair will be the book that fans and avid home cooks alike will want to include in their collection.

    Mouthwatering color photography provides inspiration throughout.Along with a wide variety of nourishing recipes, this valuable resource provides a concise introduction to the AIP and its benefits, tips on transitioning your diet, happy gut guidelines, a list of items to stock in your kitchen, time-saving techniques, foods-to-eat and foods-to-avoid lists, a one-week meal plan, and advice on reintroducing foods.You’ll start with basics and staples and continue with breakfasts, small bites, soups and salads, vegetables, meat-based mains, seafood dishes, desserts, and drinks. Among the healing food you and your family will love:Rosemary and Thyme FocacciaFluffy Plantain PancakesPork-Veggie Breakfast SkilletDairy-Free Vanilla-Maple CreamerLemongrass Chicken SoupHoney-Lime Chicken with Peach SalsaVersatile Pulled Pork CarnitasGut-Healing Turmeric GummiesMini Raspberry Cheesecakes  With The Autoimmune Protocol Made Simple Cookbook, you will find that flavorful food can go hand in hand with reducing inflammation, repairing your gut, and restoring proper immune function.

    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.

    But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.   When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine