Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.  Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .  Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed. Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.

    No more missing out on classics or favorite dishes, no more added costs with exotic new ingredients—in Keto Made Easy, Matt and Megha show you how to re-create non-keto recipes in easy, cost-effective, and delicious ways. Recipes include: Crab Mac ’n’ Cheese Fish Tacos Chicken Alfredo Hush Puppies Chocolate Chip Cookies Navajo Fry Bread Gyros Skillet Pizza Yellow Curry Keto Made Easy is on a mission to demonstrate to readers that every meal can be low-carb, satisfying, and great for the whole family.

    Over 200 delicious slow-cooker recipes to take the hassle out of cooking.Would you like to cut down on convenience food? Want to eat home-cooked meals but just donít have the time or energy to prepare them after a busy day? Then a slow cooker could be the solution for you. Requiring only minimal preparation, a slow cooker will cook your ingredients throughout the day or overnight, producing a delicious meal that will be ready to eat as soon as you are. Hamlyn All Colour: 200 Slow Cooker Recipes provides over 200 recipes for you to enjoy, with delicious ideas for breakfasts and light bites, meat dishes, vegetarian meals, fish and seafood dishes and desserts.Beautiful photographs and clear instructions make this book perfect for every cook.This book includes: Breakfast & Light Bites; Meat, Poultry & Game; Vegetable Dishes; Fish & Seafood; Desserts & Accompaniments.

    A delight for fans of Fluke's "New York Times"-bestselling series and for foodies everywhere, this beautifully packaged volume combines the most mouthwatering Hannah Swensen recipes along with new recipes and charming vignettes featuring favorite Lake Eden characters.

    Food isn't just fuel to them, it's their life. But, like many of us, they've found that the weight has crept on over the years. So they've made a big decision to act before it's too late and lose some pounds. In this groundbreaking diet book, Si and Dave have come up with tasty recipes that are low in calories and big on flavour. This is real food for real people, not skinny minnies. There are ideas for family meals, hearty lunches and dinners, even a few knock-out bakes and snacking options. The Hairy Bikers will always love their food - pies and curries won't be off the menu for long! - but using these recipes, and following their clever tips and heartfelt advice, you can bake your cake, eat it, and lose the pounds.

    Dalby’s Buttermilk Scones, courtesy of James Herriot’s All Things Bright and Beautiful and Ichabod’s Slapjacks, as featured in Washington Irving’s The Legend of Sleepy Hollow. There’s homey comfort food like Connie May's Tomato Pie, created with and inspired by Connie May Fowler (Remembering Blue); Thanksgiving Spinach Casserole (Elizabeth Berg’s Open House); and Amish Chicken and Dumplings (Jodi Picoult's Plain Truth) . . . Sample salads, breads, and such soul-warming soups as Nearly-a-Meal Potato Soup (Terry Kay’s Shadow Song); Mr. Casaubon’s Chicken Noodle Soup (George Eliot’s Middlemarch); and Mrs. Leibowitz’s Lentil-Vegetable Soup (Frank McCourt’s Angela’s Ashes) . . . After relishing appetizers and entrees, there’s a dazzling array of desserts, including Carrot Pudding (Charles Dickens’s A Christmas Carol); Effie Belle’s Coconut Cake (Olive Ann Burns’s Cold Sassy Tree); and the kids will love C.S. Lewis's Turkish Delight from The Lion, The Witch, and the Wardrobe.Sprinkled throughout with marvelous anecdotes about writers and writing, The Book Lover’s Cookbook is a culinary and literary delight, a browser’s cornucopia of reading pleasure, and a true inspiration in the kitchen.Shaunda Kennedy Wenger enjoys creative cooking and writing children’s stories and articles. She is currently working on a novel. Her work has been published in Babybug, Ladybug, Wonder Years, American Careers, South Valley Living, and Short-Short Stories for Reading Aloud (The Education Center, 2000). She is an active member of the League of Utah Writers and the Society of Children’s Book Writers and Illustrators. She regards her monthly book club meeting as one life’s essential ingredients.Janet Kay Jensen is published in Healing Ministry journal and The Magic of Stories. She has received numerous awards for essays, poetry, and short stories, including three ByLine Magazine honorable mentions. A speech-language pathologist, she holds degrees from Utah State University and Northwestern University. She is writing a novel, teaches poetry classes to jail inmates, and is a literacy tutor. Married and the mother of three sons, she is a consultant at Utah State University.TASTY RECIPES AND THE BOOKS THAT INSPIRED THEMJo’s Best Omelette . . . Little Women by Louisa May AlcottNo Dieter’s Delight Chicken Neapolitan . . . Thinner by Stephen KingExtra-Special Rhubarb Pie . . . The Persian Pickle Club by Sandra DallasGrand Feast Crab Meat Casserole . . . At Home in Mitford by Jan KaronPersian Cucumber and Yogurt . . . House of Sand and Fog by Andre Dubus IIITamales . . . Like Water for Chocolate by Laura EsquivelBev's No-Fuss Crab Cakes . . . Unnatural Exposure by Patricia CornwellMacaroni and Cheese . . . The Accidental Tourist by Anne TylerVeteran Split Pea Soup . . . The Red Badge of Courage by Stephen CraneAlternative Carrot-Raisin-Pineapple Salad . . . Midwives by Chris BohjalianSummer’s Day Cucumber-Tomato Sandwiches . . . Women in Love by D. H. LawrenceRefreshing Black Cows . . . The Book of Ruth by Jane HamiltonDump Punch . . . Pride and Prejudice by Jane AustenNot Violet, But Blueberry Pie . . . Charlie and the Chocolate Factory by Roald DahlInnocent Sweet Bread . . . The Bluest Eye by Toni MorrisonDaddy's Rich Chocolate Cake . . . Fatherhood by Bill Cosby. . . and many other delectable dishes for the literary palate!From the Hardcover edition.

    As self-taught, curious cooks, Agatha Kulaga and Erin Patinkin have a straight-talking approach that is never too fussy and always encourages experimentation. Above all, they believe that cooking (and eating!) should be an adventure.With tips and anecdotes, exquisite photos, and pantry and kitchen tool essentials, Ovenly contains experimental yet perfected recipes for the most inventive and out-of-this-world breakfast pastries, desserts, and snacks.

    Using straightforward, easy-to-follow techniques there are reliable recipes for biscuits, traybakes, bread, large and small cakes, sweet pastry and patisserie, savoury pastry, puddings and desserts.Each chapter transports you on set and showcases the best recipes from the challenges including Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from the show.There are step-by-step photographs to help guide you through the more complicated techniques and stunning photography throughout, making this the perfect gift for all bakers and Bake Off fans.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.  America's favorite food photography team shows how to create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can:• raise a big-top circus cupcake tier for a kid's birthday• plant candy vegetables on Oreo earth cupcakes for a garden party• trot out a line of confectionery "pup cakes" for a dog fancier• serve spaghetti and meatball cupcakes for April Fool's Day• bewitch trick-or-treaters with eerie alien cupcakes• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes

    After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and moms will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.

    Armed with two cookbooks and heaps of enthusiasm, he and a friend created the best vegetarian restaurant in Manchester, Greens, famous for its inventive, delicious food and terrific atmosphere.  The Accidental Vegetarian is the culmination of Simon’s culinary adventure. A confirmed meat eater, Simon had to rethink his cooking style as he opened his restaurant, and in this book he presents original and easy-to-prepare vegetarian recipes that will please even the most dedicated carnivore, and win over the most intimidated would-be chef. Simon borrows cooking styles and ideas from all corners of the globe to create unique combinations of ingredients that result in flavorful and interesting dishes such as Green Papaya Salad, Eggplant Tikka, Pumpkin Enchiladas with Mole sauce, Filo Strudel with Port Wine Sauce and Red Thai Bean Curry. From his more exotic inventions to good old favorites, The Accidental Vegetarian will help forever retire the bean-sprout and tofu image of vegetarian meals from the minds of people everywhere.

    Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.    • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.    • Includes more than 100 recipes and more than 200 full-color photographs.    • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.    • British edition has sold 150,000 copies.

    The proof is in the taste, and the taste never stops--from Toasted Coconut Sour Cream Cake to Devilishly Good Chocolate Cake; from a to-die-for Caramel Cake and a Holiday Yule Log to cheesecakes, coffee cakes, sheet cakes, pound cakes, bars, brownies, and those all-important frostings, here are 175 fast, foolproof recipes that will transform the art of home baking in America. Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking. In addition to the recipes are the Cake Mix Doctor's Q&A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.

    Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.