The authors of Veganomicon take on the cupcakes in this sweet and sassy guide to baking everyone's favorite treat entirely clear of animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings with stunning full color photographs. Isa and Terry offer delicious, cheap, egg-free, and dairy-free recipes for standards like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), and Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), as well as innovative Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). The book also includes gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's own cupcake anecdotes. Dessert lovers and vegans rejoice when Vegan Cupcakes Take Over the World.

    First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entre.To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

    Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

    In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She’s become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za’atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets—such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam—round out the recipe collection. Susan’s personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger’s Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.

    Just like the rest of us, he doesn't always have as much time or energy as he'd like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare. Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly. Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques' timeless food and advice, and now includes beautiful photographs.

    Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out cooking session. More than 130 recipes!

    But at her country home in upstate New York, Allysa cooks a lot more than desserts. Now, in this full-color cookbook, she shares more than 90 of her favorite recipes for everyday meals—and invites you to experience the delights of country living, Allysa Torey–style.

    Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel.From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.What People Are Saying"John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing." --Paul Prudhomme, chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning Blends"In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens." --Mario Batali, Iron Chef, restaurateur, author"This book is an act of soul. Maestro Besh lives the life he cooks; he doesn't just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization." --Wynton Marsalis, musician"John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine!" --Daniel Boulud, chef, restaurateur, and authorA portion of the proceeds from the sale of this book will be donated to Cafe Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills, and operational training for successful entry into the hospitality and restaurant industries.

    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.

    Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.  Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    Also included are a Kitchen Basics chapter and an abundance of enticing photographs.

    An Internet phenomenon, What Katie Ate has received international attention and was even dubbed one of the best food blogs in the world by GOOP. Showcasing her extraordinary eye, this debut cookbook is a unique combination of food diary and how-to, with tips and tricks, photographs, recipes, and stories.Sharing more than one hundred simple culinary recipes drawn from Katie’s travels, dinner party cooking and foodie haunts, What Katie Ate emphasizes seasonal ingredients and irresistible flavors. Featured dishes range from Wild Mushrooms on Toast with Parmesan and Herbs to Roasted Pork Tenderloin with Apple, Prune & Pine Nut Stuffing and Cider Cream Gravy. What’s for dessert? Temptations include Coffee Hazelnut Frangelico Cake and Honey Baked Peaches with Vanilla Bean Créme Fraiche.Perfect for entertaining, this gorgeous cookbook minimizes the time spent in the kitchen and maximizes the time spent enjoying the meal with friends and family. Bringing together easy-to-cook recipes (using standard American measurements) with gorgeous world-class food photography, What Katie Ate will indulge all of your senses.

    The Instant Pot is a digital pressure cooker that allows you to cook different types of foods. However, unlike conventional pressure cookers, the Instant Pot provides many functionalities like rice cooking, slow cooking, steaming, yogurt making, browning pan, and warming pot.In this book you will learn about:· Instant pots· Different features of an instant pot· How to use an instant pot· Best tips and practices· Foods not to cook with an instant pot· Safety tips· How to clean an instant pot· Measurement conversion chart· 101 delicious and healthy recipesThe Instant Pot is a great kitchen appliance that you can own. It gives you more freedom and offers more options, as it allows you to make different dishes in less time and effort than using other kitchen gadgets and appliances. This book is all you need to start using your instant pot on a daily basis.Good luck and enjoy!

    The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.