Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.” Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls. Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you. So pull up a seat at Trisha’s Table and dig in!

    Cultural messages convince us that we no longer have time to cook, and food marketers spend billions persuading us that packaged, processed food is convenient, satisfying—and the key to happiness. Half of all our meals are now eaten outside the home. The result? Skyrocketing rates of heart disease and diabetes and unprecedented levels of childhood obesity. This crisis is movingly portrayed in author and activist Laurie David's new documentary (co-executive produced with Katie Couric), Fed Up!Luckily, we have a solution: Studies have clearly shown that eating home-cooked meals reduces obesity and develops lifelong healthy eating habits. There is an exciting movement afoot that involves a skillet, a few good knives, and some fresh ingredients: Home cooking is making a comeback.In The Family Cooks, David inspires parents and kids to take control of what they eat by making it themselves. With her long-time collaborator, Kirstin Uhrenholdt, David worked up more than 100 recipes that are simple, fast, "low in the bad stuff and high in the good stuff," and designed to bring kids into the cooking process. The authors also demystify cooking terms and break down basic prep techniques, creating stress-free meals that foster health, togetherness, and happy palates. The Family Cooks is the ideal companion for unseasoned chefs of all stripes, whether they're parenting or being parented.

    An exciting young talent, Chef Chloe is widely heralded as a rising star for her ingenious recipes that make vegan food delectable and accessible.Chef Chloe’s first-ever cookbook explains the vegan diet—how to get all your nutrition from a plant-based diet and why it’s so healthy—in her fresh, dynamic style, as she provides delicious, incredibly appetizing, inventive recipes she has created, from savory starters to decadent desserts. What makes Chef Chloe’s recipes new and exciting is that she makes healthful vegan versions of America’s favorite foods, from comforting macaroni and cheese to creamy Fettuccine Alfredo to crave-inducing sliders and fries and adaptations of the most popular Chinese, Indian, and Mexican dishes. With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Here’s a way to enjoy family favorites and her coveted desserts—including the first publication of her Cupcake War-winning vegan cupcakes—without busting your belt.

    With this smart cookbook, readers learn Bob's secret to making rich, creamy Vanilla Bean Cheesecake in just 25 minutes. He's even got a recipe for Most Excellent Macaroni and Cheese that tastes just like it was oven baked — but takes only six minutes in the pressure cooker! In all, this cookbook contains 117 time-saving ways for readers to treat loved ones to the goodness of home-cooked food and still have time to sit down and enjoy it with them. Enhanced with over 50 full-page color photos, Smyth sewn binding, and plenty of tips from Bob, this cookbook is a must-have for pressure cooker novices and pros alike.

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

    But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food.Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.

    Children will love the yummy fruit roll-ups. Everyone will be thrilled at how easy it is to preserve fruits, vegetables, and herbs without chemicals or preservatives. Animal lovers will enjoy making treats for dogs, cats, and birds.   With more than thirty years of food drying experience, author Mary T. Bell offers straightforward and practical instructions for drying everything from apples to zucchini, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Readers will also find innovative and delicious recipes for cooking and baking with dried foods. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.

    It’s also the go-to place for anyone looking to throw a phenomenal celebration, and now their recipes and party secrets are yours in this essential guide for every occasion--from luxe soirées like a sparkling engagement celebration, or an exotic Moroccan-themed bash, to crafty kids' parties, such as a bike parade and picnic, or a forest fairy tea party. Inside are recipes for Trophy's most prized flavor--red velvet!--as well as their popular everyday flavors like salted caramel and triple chocolate, and unique ones such as piña colada, and a gluten-free orange almond rose. You’ll also get the basics on how to dream up party themes, create DIY crafts, as well as decorating and entertaining ideas, and insider baking and frosting tips, all from Trophy founder Jennifer Shea.

    From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

    Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:Magical Coconut Cookie BarsChocolate Chip Cream Cheese BrowniesPeanut Butter CrisscrossesNYC Black & WhitesKey Lime Shortbread RoundsCall Me BlondiesMacadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!

    German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:Rhubarb and Raspberry Swedish FlopDanish KringleSecret-Ingredient Cherry Slab PieGerman LebkuchenScotch-a-RoosSmoky Cheddar-Crusted Cornish Pasties. . . and more, which will make any kitchen feel like a Midwestern home.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    It contains millions of neurons - as many as you would find in the brain of a cat - and is home to the microbiome, an army of microbes that influences your mood, weight and immune system.In this fabulous companion cookbook, Dr Clare Bailey, GP and wife of Michael Mosley, has teamed up with nutritionist Dr Joy Skipper to create a collection of delicious, healing recipes, all expertly balanced to help you fine-tune your diet and reset the equilibrium in your gut.The Clever Guts Diet Recipe Book has all the tools you need to transform your gut and change the way you eat for ever.

    When Candace Nelson started Sprinkles, America's first cupcakes-only bakery, in 2005, people thought she was crazy. "What else do you sell?" they'd ask. But Sprinkles sold out on opening day . . . and hasn't slowed down since! Now, in her first cookbook, Candace opens up her recipe vault to bring you 100 irresistible desserts she can't live without. You'll learn all the secrets for making 50 beloved Sprinkles Cupcakes, from iconic red velvet to new flavors created exclusively for the book, like crv®me brvªlv©e. But Candace doesn't stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts, and Michael Strahan. The Sprinkles Baking Book is filled with all-American classics that will appeal to everyone in your family and on your dinner party guest list. So, don't hold back. Treat yourself to this sweet cookbook and share in the fun!

    Perfect for a wide-range of one-pot meals big enough to feed the whole family, the Dutch oven is the ideal cooking vessel for braises, stews, pot roasts, homemade breads, and just about anything else you can think of. In this Dutch oven cookbook, you will find new twists on one-pot Dutch oven classics, as well as recipes for homemade pizza, savory tarts, fruit-filled pancakes, and other out-of-the-box delights.The Modern Dutch Oven Cookbook contains: Over 100 Recipes serving delicious, foolproof and fuss-free recipes for breakfast, lunch, dinner, dessert, and snacks Recipe Key designating gluten-free, vegetarian, dairy-free, vegan, and under 30-minute recipes An Essential Overview covering everything you need to know about cooking with your Dutch oven every day, including how to pick and maintain the perfect Dutch oven for you Recipes in The Modern Dutch Oven Cookbook include: Pumpkin Blueberry Bread, Hearty Beef Stew, Spanish Paella, Duck with Olive Sauce, Braised Rosemary Lamb Shanks, Kale and Squash Lasagna, Pear Crisp, and much more!"This is the ultimate one-pot cookbook for soups, stews, roasts, and so much more...I highly recommend this book to anyone who is bored with the same ol' skillet and pot dinners."–Reader, Amazon Verified Purchase