Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide.BAKE WITH CONFIDENCE100+ sweet and simple dessert recipes for maximum deliciousness with minimal effortUse just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and moreEvery recipe has gorgeous color photography and step-by-step instructions that anyone can follow with easeANYTIME BAKINGAn approach unique among baking cookbooks, the chapters are organized by the basic tools you’ll need—such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed—so you can choose the recipes that are most convenient for you during any spur-of-the-moment cravingBOLD NEW RECIPES & CLASSICSSurefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma’s Best-Ever Chocolate Chip Cookies, “In Case of Emergency” One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many moreBONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma’s irresistible desserts with confidence

    The best news of all is that they're actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? In Doughnuts, prepare to be tempted by more than fifty recipes, including Chai, Huckleberry Cheesecake, and Red Velvet. Of course, the cookbook is also full of traditional recipes for favorites like Old-Fashioned Sour Cream and Chocolate Raised doughnuts, as well as vegan and gluten-free recipes. The mouthwatering photography and tasty recipes will leave readers and home cooks drooling and dreaming about doughnuts.

    Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County.

    This text is a healthy departure from the beaten track of baking, presenting obscure and delicious village recipes like the Italian prosciutto bread and honey-flavoured sourdough. A chapter is also included on breadmaking techniques, with easy-to-follow instructions and illustrations.

    Simply Scones features more than seventy luscious recipes for scones and spreads certain to delight both traditional and adverturesome palates:Sweet Scones: Oat Current, Triple Chocolate Chunk, Jam-Filled Walnut, Pistachio Fig SconesSavory Scones: Cheese, Hearty Grain, Pesto, Tex-Mex SconesSpreads: Apple Butter, Clotted Cream, Yogurt Cheese, Chocolate Nut Butter, Raspberry Cream Cheese SpreadPlus dozens more. Special sections tell how to make perfect scones, and how to serve a scrumptious afternoon tea. If you've never indulged in a batch of fresh-baked scones, there's no reason to miss out now!

    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.

     Hades wants Loyalty all to himself. So much so, that he does the unthinkable, and it may cost him more than he’s willing to pay. With blood on his hands and a guilty conscience, he has to make a decision that could potentially save someone else. Tinka’s involvement in the streets has finally caught up to her by the hands of her ex-boyfriend, Greg. When her brother, Hiro, is shot because of it, her father begins to reconsider giving her the reigns to his operation. Loyalty is harboring a secret that could possibly destroy the close bond of the Royal and Smith Family. Afraid of the consequences, she continues to dig a deeper hole for herself while unintentionally tearing her family apart in the process. Legend is forced to become a man, father, and provider much sooner than he ever imagined. When the pressure becomes too much, he allows it to lead him into a situation that may cost him everything including his relationship. Outside of their personal issues, an unexpected secret is brought to light that rocks the whole family. With life constantly throwing them curveballs, will this gang make it through their obstacles together, or will they realize that they’re better off apart?

    Order it now and start cooking like the stars!

    The Repertoire, as it is commonly known, is a shorthand guide to the cuisine of the master. This edition includes a special insert with introductory remarks from distinguished chef Jacques Pepin; the late George Lang, renowned food consultant; as well as Saulnier himself. Concise and incredibly comprehensive, it is the final word on the recipes, terminology, and techniques that make up classic French cookingYou won't find big glossy photos; meticulous lists of ingredients and instructions; or details about measurements, temperature and the like here. The Repertoire is a handy, highly portable, quick reference for those who are already well versed in the classic techniques.Here, professional chefs, restaurateurs, hotel proprietors, heads of wait staff, and anyone else who is passionate and knowledgeable about fine dining will find a definitive catalog of French culinary terms along with more than 6000 recipes, each briefly listed on just a few detailed lines. Inside, twelve convenient sections cover: Fundamental elements of cookeryGarnishes and SaucesHors d'oeuvreSoupsEggsFishEntrees--meat supplies such as livers, kidneys, and heartsEntrees--meat, game, and poultrySaladsVegetables and PastasSweetsSavouriesIt is certain to be a cherished volume for new chefs and a fitting replacement for anyone who has lovingly worn out their old edition.EXCERPTSAmong the innumerable books on cookery, a few are directed to the experts and the greatest number to the nonprofessional. As a source of reference, Le Repertoire de La Cuisine, is precious to both. For serious students of cookery, it's a handy guide that is extremely complete, reliable, and easy to understand.-- Jaques Pepin, Le Repertoire de La CuisineA priest in Nigeria will have very little in common with another priest from Guam, except their common faith in God and in the Bible. I venture to say the Repertoire has been and will continue to be the common bible for the cognoscenti of cooking. -- George Lang, Le Repertoire de La Cuisine

    Indeed, every occasion in the South comes with its own essential menu, and they’re all here in this collection of time-honored favorites.Want to show your team pride with the spread at your next tailgating bash? Patsy and Amy have got you covered with desserts that boast every color in the SEC. No matter the particular moment of life you encounter, this is your go-to encyclopedia of Southern cooking and traditions around the table.Bless Your Heart will do just that. These recipes are proven to comfort and satisfy your family and the people who may as well be kin. Whether the occasion is a holiday gathering, a garden party, or one of life’s unexpected events, food is the common denominator in the South. Lifelong Southerners Patsy Caldwell and Amy Lyles Wilson understand the craft of Southern cooking, and how few things are as nurturing as a meal lovingly prepared in the traditions of the South.There’s a recipe here for every situation in which a Southerner may find herself. From book clubs to baby showers, Patsy and Amy know exactly what flavors perfectly complement any of life’s occasions. You’ll enjoy the familiar stories of traditions in Dixie along the way, and no doubt pick up a new idea or two of ways to celebrate Southern culture, nourish your loved ones, and make new memories.Endorsements:“Bless your hearts, Patsy Caldwell and Amy Lyles Wilson, for trying to save the world one covered dish at a time. If we truly could eat our way to paradise, this collection of heavenly recipes would be just the ticket to get us there—and what a way to go!” —JOHN EGERTON, author of Southern Food: At Home, On the Road, In History

    Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

    Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.  In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.  Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.  This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

    It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.

    Now, with The South Beach Diet Dining Guide, Arthur Agatston, M.D. will give dieters a trusted resource to keep them on track wherever they go.The first part of the book features listings of over 75 of the most popular chain and family restaurants in America, including mall and airport listings. For each entry, the book provides an editorial overview and specific menu recommendations and nutritional information. The South Beach Diet Dining Guide focuses on what you can eat, not what you should avoid! The second part of the book covers suggestions on what to eat from different ethnic food categories, such as French, Italian, Mexican, Spanish, Indian, and Japanese.A bonus section for the business traveler will include an editorial overview and menu suggestions from South Beach-friendly restaurants in 15 of the most well-traveled cities: New York; Los Angeles; San Francisco; Boston; Chicago; Atlanta; Dallas; Cleveland; New Orleans; Kansas City; Minneapolis; Miami; Washington, DC; St. Louis; and Las Vegas.

     The first edition of The Juicing Bible won the 2000 International Cookbook Revue Award and has over 700,00 copies in print. It continues to be one of the bestselling juicing books in the marketplace. In response to consumer demand, we've decided to add more value to this comprehensive book with an additional 16 color photographs, which takes the total photographs up to 32. All the outstanding elements in this essential guide for anyone who wants to explore the wide-ranging nutritional and health benefits of juicing are still here:A market-leading 350 recipes -- delicious fruit and vegetable juices, tonics, cleansers, digestives, teas, roughies, smoothies, milk and coffee substitutes and frozen treats.Information on the seven body systems, including their importance to good health along with diet and lifestyle changes that will keep each system working as well as it can.Details on 80 common health concerns, with recommendations on how to use natural foods to combat each condition.128 illustrations of fruits, vegetables and herbs, plus information on their uses and healing properties, and advice on purchasing and storage.