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Clarkson Potter
$17.99 $12.91

Start with healthy ingredients and take delicious meals out of your slow cooker any night of the week.From appetizers to desserts ...and everything in between, the 200 recipes in American Heart Association Healthy Slow Cooker Cookbook will surprise you with their variety and depth of flavor. Braised Curry-Rubbed Chicken slow cooks among Middle Eastern spices, including ginger, cumin, cinnamon, and curry, in a pool of citrus juice and honey. Cioppino with White Wine features a saucy tomato base that simmers until scallops, mussels, and bite-size pieces of mild fish are added to finish this hearty fish stew. Vegetables, beans, and beef stew together to make for a mouthwatering rustic Country Cassoulet, and chopped zucchini, tomato, and basil along with bulgur and provolone cheese are packed into Italian Artichoke-Stuffed Bell Peppers that cook until tender. With some easy planning before or after the slow cooking, such as browning meats or boiling water for pasta, you’ll have tasty meals chock full of good nutrition on your kitchen table night after night.This cookbook includes nineteen full-color photographs as well as information on the benefits of slow cooking and how a slow cooker can help you eat well. The best way to ensure good food comes out of your cooker is to put only good-for-you ingredients into it, and with American Heart Association Healthy Slow Cooker Cookbook, you’ll learn how much your slow cooker can do for you while you’re enjoying a healthy lifestyle. The slow cooker, America’s favorite kitchen appliance, has become increasingly versatile and sophisticated, and now it can support a heart-smart diet, too. Under the spell of its low heat, lean meats, whole grains, legumes, vegetables, and fruits transform into succulent meals. read more

Clarkson Potter
$45.00 $21.99

Martha Stewart's Cooking School, Lessons and Recipes for the Home Cook By Martha Stewart"Imagine having Martha Stewart at your sid...e in the kitchen, teaching you how to hold a chefÆs knife, select the very best ingredients, truss a chicken, make a perfect read more

Clarkson Potter
$27.50 $16.53

Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and co...oking them with the techniques they knew. Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book. read more

Clarkson Potter
$35.00 $25.17

Known for his delicious and gorgeous baked goods, John Barricelli of the SoNo Baking Company in Norwalk, Connecticut, has become a... local celebrity. In The Seasonal Baker, he brings everyday baking with fruits and vegetables within reach for home cooks, offering 135 sweet and savory recipes for all seasons.             John patiently walks readers through his recipes for breakfast treats, quick breads, poached fruits, cookies, pies, cakes, quiches, pizzas, and more. He shares his Pears “Belle Hélène,” using the fall’s bounty and including suggestions for how best to submerge fruit for poaching. His Strawberries Romanoff—perfect for summertime—comes with tips on how to gently clean the berries so they retain their beautiful shape. The Blueberry Cheesecake in Glass Jars offers a delightful, picnic-style presentation for company. He presents Joan’s Carrot Bars with Cream Cheese Frosting and Spiced Pecans for a cozy winter treat.  Pumpkin Whoopie Pies with Cinnamon Cream are a hit with all ages, perfect for Thanksgiving when pumpkin harvest is in full swing. He steeps and softens sun-dried tomatoes for Cheese Focaccia with Summer Squash, and guides you through making Grilled Pizza with Figs and Ricotta, great from summer through early fall, and which can be made in the oven.             In his follow-up to his acclaimed The SoNo Baking Company Cookbook, John showcases the diversity of the produce, keeping us connected to the seasons. He also includes a definitive shopping guide on how to buy and prepare fruits and vegetables, and how best to store them for later use. This rich collection of recipes, great for beginning bakers and pros alike, is accompanied by gorgeous four-color photography, as well as Barricelli’s family stories. These are the recipes that he makes at home with his children, and they will inspire you to add his seasonal family favorites to your own standbys. Often simple enough for anyone to make, these dishes are mouthwateringly beautiful and approachable enough to make during the week.Through fall, winter, spring, and summer, this is the book you’ll turn to again and again for recipes that feel like home. read more

Clarkson Potter
$35.00 $17.27

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealt...h of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.  Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover. read more

Clarkson Potter
$30.00 $25.50

What could be better than standing on top of a mountain, snow sparkling, the slopes calling? Not much, except perhaps skiing down ...to a warm, home-cooked meal that comes together effortlessly.The Ski House Cookbook makes it all possible with 125 recipes that will keep you on the slopes or winding down with friends afterward, not stuck at the stove. Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, sautés, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen. And, to get you in the right frame of mind, each recipe is coded with a difficulty rating that corresponds to the familiar green dots, blue squares, and black diamonds of the slopes.Start the day with ’Twas the Night Before French Toast (assembled in advance and baked in the morning) to keep you going until lunchtime, when a Colorado Cubano (made in a flash from readily available deli meats) will refuel you for the afternoon. An entire chapter of après-ski snacks, including Green Mountain Fondue and Spicy Roasted Chickpeas, helps tide you over until dinner, which includes tempting options such as Roasted Pork Loin with Cherry Balsamic Pan Sauce, Mogul Beef Chili, and Roasted Brussels Sprouts with Bacon. Hearty soups and pastas and indulgent desserts round out this collection of recipes that will warm you up from the inside out.In addition to the irresistible recipes, The Ski House Cookbook offers practical information on cooking at high altitudes, a section on getting the most out of your slow cooker, and 50 beautiful full-color photographs of the great dishes and snowy landscapes that skiers love. So whether you’re hitting the slopes or just dreaming of days in the lodge, a double diamond pro or struggling down the bunny hill for the first time, here is your go-to guide to making easy, satisfying, and comforting winter meals. read more

Clarkson Potter
$15.00

With luscious recipes for everything from Chili-Cheese Crunches to Mocha Kahlua Sherbet, The Fat-Free Junk Food Cookbook puts an i...rresistibly fresh spin on healthy cooking for the whole family. 10 illustrations. 128 pp. National publicity. 20,000 print. read more

Clarkson Potter
$60.00 $41.65

Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of Southern cook...ing will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book. Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical. It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats. A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home. read more

Clarkson Potter
$99.99 $52.79

In her first ever boxed set, bestselling cookbook author and Food Network star Ina Garten, the Barefoot Contessa, unites her initi...al three titles in one beautiful package.            Here are the books that started it all for Ina Garten, who turned a passion for food into a successful specialty food store in the Hamptons and is now beloved by millions for her Barefoot Contessa television show and cookbooks. The Barefoot Contessa Cookbook, Ina's first book, has all of the fabulous, easy recipes that won Ina a loyal following at her retail shop, including Perfect Roast Chicken, French Potato Salad, and those irresistible Coconut Cupcakes. In Barefoot Contessa Parties! Ina shares her very best menus, divided by season, for fuss-free yet gorgeous entertaining, from a summer garden lunch for eight to an intimate fireside dinner for two. Barefoot Contessa Family Style is full of crowd-pleasers you'll make again and again, like roasted asparagus showered with freshly grated Parmesan and a French toast made with challah and just the right amount of grated orange zest and pure vanilla extract to make it sing.   Together, these three titles form a timeless collection perfect for every home cook, whether accomplished or amateur, and for every occasion, whether a weeknight dinner with family or a larger, more festive gathering. With stunning photography and Ina's helpful tips, this boxed set makes the perfect gift for those who love to cook. read more

Clarkson Potter
$37.50 $30.21

From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of C...raft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a “fly-on-the-wall” experience of visiting the Craft kitchen for themselves. Dishes are divided–like the Craft menu itself–into categories of meat, fish, vegetables, potatoes, grains, desserts, and pantry, and then further delineated by technique–roasting, braising, sautéing, etc.–with abundant suggestions and technical tips. Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.As he did in his James Beard award-winning book, Think Like a Chef, Colicchio uses Craft of Cooking to teach, tell his story, and offer inspiration to cooks of any skill level. With more than 100 full-color and black-and-white photographs, Craft of Cooking is destined to become a staple of home cooks everywhere—the one “restaurant cookbook” they can’t live without. read more

Clarkson Potter
$25.00 $18.28

The ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to ...grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot.Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braised meats, succulent vegetables, sweet jams and savory sauces, decadent desserts. This is the slow cooker book to end them all. read more

Clarkson Potter
$30.00 $20.13

An original book on the craft of mixology is a rare gem. Gary Regan’s The Joy of Mixology is such a gem, one whose genius lies in ...Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own. For example, once you understand that the Margarita is a member of the New Orleans Sour Family, you’ll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula. In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, you’ll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartenders’ wares and select spirits and liqueurs, and the origins of many cocktails, you’ll feel as though you’re behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare. With more than 350 drink recipes, The Joy of Mixology is the ultimate bar guide. Ground-breaking and authoritative, it’s a must-have for anyone interested in the craft of the cocktail. read more

Clarkson Potter
$35.00 $18.33

For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the m...oment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.“I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.”—John Grisham“I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang read more

Clarkson Potter
$10.00 $6.93

Whether it's a quiet glass of Chardonnay in a well-heeled wine bar or tequila shots at 2 a.m., drinking has a way of leading to hu...nger. All too often, we cave in to the booze munchies and settle for 7-Eleven fare or a dreadful diner. But there is another way. A better way. A Quick Couscous Chicken Biryani, Authentic Smoky Chicken Burritos, and even Spicy Thai-style Pork Burgers can be delectable and, more importantly, achievable with The Drunken Cookbook.  Replete with satirical commentary on the vicissitudes of inebriation, The Drunken Cookbook also includes a series of tests to help the reader determine how drunk he or she is. Blessedly, The Drunken Cookbook takes into account the reader's intoxicated state and limited capacity to understand directions; safety warnings are a feature of each recipe, and risky techniques (like deep-fat frying) are excluded from the text. read more

Clarkson Potter
$13.00

From Nourishingly Nutritional to Decadently Delicious—Smoothies for Everyone!Smoothies are not simply drinks for the health consci...ous. These quick and filling, tasty "meals on the go" are surging in popularity among people from all walks of life. It's easy to see why. Not only are these refreshing treats nutritious, they're also mouthwateringly delicious! In Ultimate Smoothies, you'll find easy-to-make recipes for the most delectable energy boosting smoothies, freezes, and blasts imaginable. Donna Pliner Rodnitzky shares more than 125 of her yummiest creations, including:·Honey, I Ate the Banana Smoothie ·The Chicago Berries ·Last Mango in Paris ·Oh My Papaya ·Peach Blanket Bingo ·Shaked-Pear in Love ·Peter, Peter, Pumpkin Smoothie ·And many more!With a nutritional analysis for each recipe, you can create both healthy and delicious treats from home in this delightful countertop partner to Ultimate Juicing. read more

Clarkson Potter
$29.95 $13.82

Following up on his bestselling diet plan, VB6, the incomparable Mark Bittman delivers a full cookbook of recipes designed to help... you eat vegan every day before 6:00 p.m.--and deliciously all of the time. Whether you call it flexitarian, part-time veganism, or vegetable-centric, the plant-based, real-food approach to eating introduced in Bittman's New York Times bestselling book VB6 has helped countless people regain their good health, control their weight, and forge a smarter, more ethical relationship with food. VB6 does away with the hard and fast rules, the calorie-counting, and the portion control of conventional diets; it's a regimen that is designed to be easy toa dopt and stick to for a lifetime.  When Bittman committed to a vegan before 6:00 pm diet, he quickly realized that everything about it became easier if he cooked his own meals at home. In The VB6 Cookbook he makes this proposition more convenient than you could imagine. Drawing on a varied and enticing pantry of vegan staples strategically punctuated with "treat" foods (including meat and other animal products), he has created a versatile repertoire of recipes that makes following his plan simple, satisfying, and sustainable.  Breakfasts, the most challenging meal of the day for some vegans, are well represented here, with a full range of hot cereals, whirl-and-go-dairy free smoothies, toast toppers, and brunch-worthy entrees. Lunches include hearty soupls, sandwiches, beans, grains, and pastas to pack along wherever the day takes you, and more than a dozen snack recipes provide the perfect afternoon pick-me-up to banish the vending-machine cravings that can undo a day of eating well. Dinners are flexitarian, focusing on vegetable-forward meals that are augmented by a range of animal products for fullest flavor, satisfaction, and nutrient density. A chapter devoted entirely to "building blocks"--make-ahead components you mix and match--ensures that a flavorful and healthy meal is never more than a few minutes away. If you've thought of trying a vegan diet but worry it's too monotonous or unfamiliar, or simply don't want to give up foods you love to eat, Bittman's vegan and flexitarian recipes will help you cook your way to a new, varied and quite simply better way of eating you can really commit to...for life.   read more

Clarkson Potter
$32.50 $21.12

In his cookbook debut, P. Allen Smith, America’s best-known gardener and garden designer, celebrates the bounty of each season wit...h recipes of flavorful fruits, vegetables, and herbs at their garden-fresh best. P. Allen Smith’s Seasonal Recipes from the Garden features 120 recipes: 30 for each season. These are dishes that everyone loves to eat. Taking delicious advantage of ingredients as accessible as bell peppers and carrots and as beloved as fresh peaches and tomatoes, the recipes are Allen’s favorites, most from his own kitchen and some adapted from family and friends. They are perfect for those who garden as well as anyone who simply enjoys fresh food. They include:SPRING: Chilled Pea Soup with Bacon and Whipped Cream; Grilled Salmon Sandwich with Lemon-Dill Mayo; Salad of Asparagus, Edamame, Arugula, and Cheese; Radish Top Pasta; Speckled Strawberry Ice CreamSUMMER: Savory Grit Cakes with Oven-Smoked Tomatoes; Zucchini and Lemon Salad; Aunt Martha’s Corn Pudding; Rosemary-Garlic Smoked Pork Tenderloin; Peach Moon TartFALL: Parmesan Pecan Crisps; Roasted Red Pepper Soup; Citrus-Glazed Turkey Breast; Goat Cheese and Leek Tart; Allen’s Favorite Sweet Potato PieWINTER: Cranberry Spice Cocktail; Slow-Cooker Lamb Stew; Savory Rosemary Butternut Squash; Tiny Orange Muffins; Old-Fashioned Blackberry Jam CakeThe recipes, many of which are Southern-inflected, include delightful personal stories, full of Allen’s much-loved wit and charm. All-American Blueberry Muffins evoke memories of him and his siblings roaming the woods searching for wild berries; Lady Peas with Red Tomato Relish reminds him of shelling peas with Ma Smith in his grandparents’ kitchen after supper; and Blue Cheese and Onion Cornbread conjures up the great sweet-versus-unsweet Southern cornbread debate.Allen offers cooking tips as well as advice on selecting fresh vegetables. There is also a how-to guide with basic gardening suggestions for growing the best varieties of produce. If you are new to gardening edibles, you’ll learn that you should consider starting with zucchini (the most “overachieving” of vegetables) and herbs (a windowsill gives you all the space you need). So, as Allen says of gardening and eating, those well-matched passions, “Dig in!” read more

Clarkson Potter
$32.50 $15.72

Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas i...n Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.  On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.  With this book, you’ll learn:   • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries    • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results    • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior    • How to cook steak consistently and perfectly every time    • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins    • How to make no-knead Danish that are even better than the ones at your local bakery    • How to smoke vegetables to make flavorful vegetarian dishes    • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi    • How pressure cooking sunflower seeds can transform them into a creamy risotto    • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun. read more

Clarkson Potter
$19.99 $11.88

From the New York Times Bestselling author of The Biggest Loser cookbooks: amazingly simple, super-speedy, and decadent recipes th...at taste sinful but are 100 percent guilt-free Devin Alexander lives by the motto that "twenty minutes in the kitchen can save you 3 hours on the treadmill!" The chef and author of The Biggest Loser Cookbook  has maintained a weight loss of fifty-five pounds for almost twenty years by transforming the decadent dishes that we all crave into fantastic lo-cal indulgences.  Now, she shows us how to make those mouthwatering favorites in mere minutes. Because—let's face it, we want what we want and we want it NOW! With simple, super easy-to-follow recipes for delectable dishes such as Unbelievable Easy Chicken Parmesan, Carmelized Apple Buuter-Topped Pork Chops, Bacon Cheeseburger,  and even a Peppermint Brown "Pizza," you can now whip up fantastic, slimming meals in the time it would take to go through the drive-thru. read more

Clarkson Potter
$25.00 $17.33

Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them ...to highlight their unique flavors, with this seasonally organized field guide and cookbook. While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts. read more

Clarkson Potter
$35.00 $18.77

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' mar...ket bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways. read more

Clarkson Potter
$35.00 $16.66

After more than twenty years of running Barefoot Contessa, the acclaimed specialty food store, Ina Garten published her first coll...ection of recipes. The Barefoot Contessa Cookbook was an overnight sensation, but it's the kind of success that can only be grounded in years of experience. In it, Ina shared her ideas for familiar food but with outstanding flavor and -- most important of all -- recipes that really work.Now, with Barefoot Contessa Parties! Ina shares secrets she has gleaned from her years not only as a caterer but as a dedicated party giver. The keyword here is fun. Ina's parties are easy to prepare and fun for everyone, including the host. Forget those boring Saturday-night dinners that just won't end. With Ina's advice, you're certain to have all your friends saying, "Wasn't that fun!"Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup.Ever since Ina published her first book, people write, e-mail, and stop her on the street to say how much they love the food. She's reached new heights here with recipes like sour cream coffee cake--the ultimate breakfast treat. Salads? The red lettuce, balsamic onions, and blue cheese; Chinese chicken salad; and panzanella may be the best you've ever tasted. Filet of beef is easy to make for a fancy dinner with oh-so-good gorgonzola sauce, or sliced into sandwiches and served with lobster rolls for a Superbowl party. And fans of The Barefoot Contessa Cookbook will be delighted to find the recipe for the Lemon Cake they drooled over but only saw pictured, right here in this book.With so many great ideas and recipes in these pages for you to use, your friends will start to wonder why your parties are always so much fun. read more

Clarkson Potter
$25.00 $11.32

Food-sharing is the hot new thing in the "getting dinner on the table" conversation, and in The Soup Club Cookbook, four friends s...hare not only their formula for starting a soup club--which gives you at least three meals every month when you don't have to worry about dinner--but also 150 fantastic recipes for soups and sides and storing tips for stretching those meals across the week.   The Soup Club began when four friends (who, between them, have four husbands and ten hungry kids and several jobs) realized that they didn't actually have to cook at home every night to take pleasure in a home-cooked meal. They simply had to join forces and share meals, even if they weren't actually eating them together. Caroline, Courtney, Julie, and Tina happen to be neighbors, but a soup club is for anyone: colleagues, a group of workout buddies, a book club. All you need are a few people who simply want to have more home-cooked food in their lives.In a soup club each person takes a turn making soup--and sometimes other dishes for sides or for when everyone needs a break from soup, so if a club has four people, in a month each person will have dinner delivered three times--a dish that can start as a full meal and stretch into more dinners or lunches or even morph into a sauce. Soup is forgiving, versatile, and perfect for sharing; it can be spiced to taste, topped elaborately or not at all, and dressed up or down. It travels well and reheats beautifully.  The Soup Club Cookbook also has dozens of tips for cooking in quantity and for tailoring soup to individual tastes and needs. Here, too, are simple guidelines for starting your own soup club, anecdotes, and a few cautionary tales  that will inspire anyone to share food and eat well.  Recipes include quick and easies, classics, twist on favorites, and dozens of flavor-rich new crowd pleasers:     * Carrot Coconut and Chicken Chili,    * Senegalese Peanut Soup    * Faux Ramen    * Red Lentil Curry Soup    * Potato Cheddar Soup    * Sun Dried Tomato Soup    * Jeweled Rice Salad    * Cheddar Cornbread,    * Summer Corn Hash    * Soy Simmered Chicken Wings read more

Clarkson Potter
$30.00 $13.49

NAACP Image Award WinnerA mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of bla...ck women and creating 80 healthy recipes to help everyone live longer and stronger. After bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family, she turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century. read more

Clarkson Potter
$35.00 $16.54

Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans wit...h her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.  No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.  GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. read more

Clarkson Potter
$29.99 $14.99

Owning your kitchen is about being in charge when you cook—understanding how flavors work together, how to improvise with ingredie...nts you have on hand, and, above all, how to feel confident and stress-free when making meals. In Own Your Kitchen, Anne Burrell gets you in that groove by sharing the recipes she makes when she's relaxed and cooking at home.Anne has designed these 100 recipes to get you comfortable with dozens of essential techniques—like how to create a perfect omelet, how to butterfly a chicken for an easy roast, and how to bake a focaccia to doll up any meal. Along the way, she offers priceless tips: such as what can be made ahead (like her garlic-ginger-soy-citrus marinade that can be used with just about anything or a freezer staple like fish stock) or how to coax flavor out of a chicken with a garlic rubdown.More than anything, though, Own Your Kitchen will build your repertoire with impressive twists on classics like Carbonara Frittata, Olive Oil–Poached Salmon, Grilled Hanger Steak with anchovy-butter sauce, and—maybe best of all—Hawaiian Pork Roast. Anne will walk you through her seasonal faves, like Zucchini Cannelloni, Wilted Romaine Salad with Toasted Hazelnuts (great crunch!), and Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce. When at the farmer's market, you'll keep in mind her Spring Veggie Stew with bright asparagus and sugar snap peas (or, as Anne suggests, any combo of spring veg) and the super easy Crispy Crunchy Kale Chips.These are recipes that will work every time. And with Anne by your side, reminding you to set up, taste, season, check, and be patient, you'll also get in on the secrets (including tricks for bouncing back from mistakes) that she's picked up over the years in some of the best restaurant kitchens and from working with people trying to be better home cooks, just like you.So, get comfortable in your kitchen. You own it! read more

Clarkson Potter
$29.99 $20.82

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based ...recipes in her debut cookbook, inspired by her wildly popular blog.Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate. read more

Clarkson Potter
$32.50 $16.39

Food Network’s most beautiful star reveals her secrets for staying fit and feeling great in this gorgeous, practical book with hea...lthy recipes including nutritional information, and personal lifestyle and beauty tips. Finally answering the question her fans ask most often, “How do you stay so trim?,” Giada De Laurentiis shares the delicious easy recipes and tips she uses to maximize energy and remain fit. Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into a month of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, Giada’s Feel Good Food is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest. read more

Clarkson Potter
$14.99 $10.62

Sweet-tart lime. Bright cherry. Creamy vanilla. Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, ...the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it’s easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that’s as sweet (or not) as you like—minus any artificial colors, flavors, or sweeteners.            In Make Your Own Soda, you’ll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You’ll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive. read more

Clarkson Potter
$16.00 $10.88

From French Toast to Fried Chicken, Delicious Gluten-Free Foods!Think you have to give up bagels, biscuits, and breads just becaus...e you're on a wheat- or gluten-restricted diet? Think again! If you suffer from wheat or gluten allergies, inside The Gluten-Free Kitchen you'll discover a world of foods you never knew you could enjoy—foods such as cornbread, cinnamon rolls, and coffee cake; or even pancakes, pizza, and pumpkin pie! Both novice and experienced cooks will enjoy such tantalizing dishes as: ·Sour Cream Breakfast Muffins ·Blueberry Cobbler ·Ham and Cheese Pocket Pies ·Onion Rings ·Fried Chicken ·Simply Sinful Chocolate Cake ·And much, much more! "This book offers a wealth of tips and helpful hints for successful gluten-free cooking . . . including recipes most of us grew up enjoying."—Cynthia R. Kupper, C.R.D., executive director of the Gluten Intolerance Group "An excellent source of gluten-free recipes that taste good and are easy to prepare."—Suzanne R. Curtis, Ph.D., R.D., Department of Nutrition and Food Science, University of Maryland read more

Clarkson Potter
$35.00 $20.04

Long gone are the days when only “a meat and two veg” qualified as a real meal; today, says Sara Foster, “salads are meals, sandwi...ches and quesadillas qualify as respectable grown-up dinners (or breakfasts or lunches, for that matter), and eggs can be eaten any time of day.” In this new cookbook, Sara acts as a mentor to the rest of us, sharing her passion for practical, comfortable cooking at home with more than 100 recipes for everyday meals.As the owner of two of the mid-Atlantic’s busiest gourmet markets, Sara shares her professional knowledge about ingredients and techniques, incorporating the changing trends in cooking, health, and entertaining. Formal is out; instead we want relaxed, versatile recipes that are full of flavor but don’t require precision cooking or fussy techniques. We want to approach cooking with a sense of comfort and ease, and Sara Foster’s Casual Cooking teaches us how: it is relaxed yet refined homey yet sophisticated, showcasing the kind of meals we all want to eat—and will actually cook, day in, day out. In Sara Foster’s Casual Cooking, Sara will help you navigate both the kitchen and the market with greater ease, resulting in satisfying meals that won’t take all day to make. The recipes include the most popular dishes at Foster’s Market and her own personal favorites, and all feature the updated Southern flair that has made her one of the South’s best-known cooks.From easy party platters to assemble for impromptu guests to ingenious ways of turning a bag of spinach, a package of sausages, or a ball of pizza dough into a fresh and fabulous dinner, here finally is a cookbook that reflects the way we really eat today. read more

Clarkson Potter
$25.00 $15.84

For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans... of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.As inspiring as it is practical, Meatless features 200 recipes—each accompanied by a gorgeous photograph—for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include: -Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos-Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes-Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries” read more

Clarkson Potter
$19.99 $14.78

Bring more whole, real ingredients into your kitchen and replace processed foods with the 120 plant-based recipes in Pure Food.  A... busy mother of three who was frustrated with trying to find healthy, organic snacks for her kids, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Veronica’s home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar.      Organized by month to take advantage of seasonal produce, Pure Food shares Veronica’s easy vegetarian recipes, many of which are vegan and gluten-free, too.    • January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding    • April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews    • July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger    • November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing   With 18 color photographs and tips for "cleaning" your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food shows the simple steps you can take to make your cooking and living more healthful. read more

Clarkson Potter
$18.00 $16.70

From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially a...dapted for use in American kitchens. read more

Clarkson Potter
$35.00 $18.97

As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophist...icated yet accessible fare. Whether you’re dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal can–and should–be the ultimate dining experience. At last, in Tyler’s Ultimate, he shows us how to get these spectacular results in much less time. Tyler believes the ultimate meal brings together good food, good friends, and good times–with Tyler’s Ultimate as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, he’s sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best. Make no mistake: Tyler’s approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a “wow!” experience, his recipes feature bright, exciting flavors that sing on the tongue yet don’t require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including can’t-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire. Filled with recipes for sensational, all-American food, Tyler’s Ultimate is the all-around, everyday great cookbook his fans have been waiting for. read more

Clarkson Potter
$32.50

You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if yo...u're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you."Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time. read more

Clarkson Potter
$24.99 $12.27

No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of ch...oices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long. read more

Clarkson Potter
$25.00 $12.26

At long last, the holy grail of gluten-free vegan baking: airy, light, and tender breads, from Erin McKenna, founder of BabyCakes ...NYC and Erin McKenna's Bakery NYC and the visionary who also cracked the code of vegan frosting   For two decades, a gluten sensitivity forced Erin McKenna to ignore the bread basket that accompanies dinner at her favorite restaurants. Brunch was even worse: flaky croissants, biscuits, bagels . . . As an act of self-preservation, she tried to pretend they didn’t exist. After pioneering vegan and gluten-free dessert baking at her beloved bicoastal bakery, Erin set about righting this wrong, tackling the beautiful treats in those forbidden bread baskets. The result is all the savory bread a gluten-free vegan guy or gal could want and more, including English Muffins, Cinnamon Raisin Bread, Sweet Potato Sage Rolls, Pizza Dough, Corn Tortillas, Puff Pastry Dough, Pretzels, Scallion Pancakes, even a simple and perfect Sandwich Bread. And since you can’t say “bread” without saying “butter,” she created a rich and creamy vegan butter unlike anything else, too. The world’s bread basket just got a whole lot fuller. read more

Clarkson Potter
$25.00 $16.66

A latest collection of vegan, gluten-free and refined sugar-free recipes by the proprietor of BabyCakes NYC and BabyCakes in Los A...ngeles features revised versions of classic favorites, including gingerbread pancakes, honey buns and German chocolate cake.Title: Babycakes Covers the ClassicsAuthor: McKenna, Erin/ Donne, Tara (PHT)Publisher: Random House IncPublication Date: 2011/04/12Number of Pages: 144Binding Type: HARDCOVERLibrary of Congress: 2010025330 read more

Clarkson Potter
$45.00 $25.95

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a ne...w style that adapts to every occasion and every level of cooking expertise. 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. read more

Clarkson Potter
$26.00 $12.54

NEW YORK TIMES BESTSELLERUsing just one pan, you can stew, steam, sauté, simmer, braise, or roast your way to a fuss-free meal—and... minimal cleanup to boot. At the end of a busy day, you want to serve a delicious home-cooked dinner, a complete, all-in-one meal that can be prepared with little effort and few pans to wash. The editors of Martha Stewart Living present a brand-new collection of 120 recipes—organized by vessel—to help you do just that, all while adding savory new dishes to your weekly rotation. One Pot is an exciting new way to approach everyday cooking: Imagine perfect pasta dishes for which everything goes in the pot at once (yes, that’s pasta, tomato, garlic, basil, and water all cooked together), dinner-party ready roasts with tender vegetables, and down-home casseroles, along with wholesome fish, chicken, and vegetarian dishes. You’ll get incredible flavor payoff from dishes such as comforting Chicken and Dumplings, easy Baked Risotto with Carrots and Squash, healthy Broiled Striped Bass with Tomatoes, hearty Pork Chops with Bacon and Cabbage, and the delectable Skillet Chocolate-Chip Cookie—each of which takes less than an hour from start to finish. Here, too, are a dozen outstanding recipes for surprising and simple desserts that can be ready when you are. With chapters devoted to your essential cooking vessels—stockpot, skillet, slow cooker, and more—this book is sure to streamline your meals and to satisfy the people you share them with. Recipes include: DUTCH OVEN: Beef Stew with Noodles, Chicken and Dumplings, Baked Risotto, Texas Red Chili, Cajun Stew SLOW COOKER: Pulled Pork, Corned Beef and Cabbage, Classic Pot Roast, Lamb Shanks and Potatoes, Garlic Chicken with Barley SKILLET & SAUTÉ PAN: Spinach Pie, Poached Cod with Tomatoes, Three-Cheese Lasagna, Macaroni and Cheese, Stir-Fried Chicken with Bok Choy ROASTING PAN & BAKING DISH: Rib-Eye with Root Vegetables, Roast Chicken with Herb Butter, Salmon with Kale, Roast Beef with Acorn Squash, Tuscan Pork Roast PRESSURE COOKER: Short Ribs with Potato-Carrot Mash, Kale and White Bean Soup, Chicken Cacciatore; Easy Chickpea Curry, Beef Stroganoff STOCKPOT: Classic Chicken Soup, Split Pea Soup, Gemelli with Pesto and Potatoes, Corn and Shrimp Chowder, Pasta with Farm-Stand Vegetables DESSERTS: Peach Crumble, Skillet Chocolate-Chip Cookie, Baked Blackberry Custard, Raspberry Sorbet, Molten Chocolate Cupcakes read more

Clarkson Potter
$18.99 $12.17

The only vegetarian cookbook designed to satisfy every member of the family. It can be challenging to create nutritious family mea...ls that appeal to everyone at the table, including the picky eaters. But Nava Atlas has solved the dilemma with a collection of down-to-earth recipes reflecting the way families really eat. Flexible, adaptable, and filled with ways to make wholesome food more attractive to children, The Vegetarian Family Cookbook tackles breakfast, lunch, dinner, and snack time like no other vegetarian cookbook on the market.Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals, with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, and Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens of delicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products. Whether you are a committed vegetarian or are simply cutting back or eliminating meat for economic, ethical, or health reasons, The Vegetarian Family Cookbook makes this an appealing, stress-free decision. read more

Clarkson Potter
$19.95 $13.30

Bestselling cookbook author and New York Times op-ed columnist Mark Bittman anthologizes his popular recipes from the Minimalist s...eries in this easy-to-reference slipcase set of four miniature cookbooks: (1) Small Plates and Soups; (2) Pasta, Pizza, and Grains; (3) Meat, Fish, and Poultry; (4) Vegetables.      This boxed set contains over 160 recipes ideal for the harried chef who is still interested in serving delicious meals. Mark Bittman, renowned for the quick and easy recipes featured in his weekly New York Times food column, prunes his collection in order to minimize the effort and ingredients required for each dish featured in this anthology. The ideal size and packaging for gift giving, this small slipcase set of cookbooks makes a thoughtful housewarming or holiday gift for the everyday gourmand or novice chef. read more

Clarkson Potter
$16.00 $12.74

Ellie Krieger, the host of Food Network’s Healthy Appetite and New York Times bestselling author, has revised and updated her 12-w...eek wellness plan, now with 25 new recipes for nutrition-packed meals and snacks, plus dozens of tips for apps and web sites to help you make the best choices for a healthy body.This is an easy-to-start, simple-to-maintain, scientifically sound, 12-week program of small steps—just three each week—such as starting a food journal, choosing healthy fats and proteins, and replacing refined grains with whole grains. Now with 65 recipes, this revised edition helps you free yourself of junk food cravings and replace additive-laden fake food with healthy, real food for better sleep, more stamina, and a slimmer waist—all while eating delicious food. And you won’t be forbidden to eat a single thing! Krieger also tells you what technology to use for tracking your fitness progress and finding others who share your interests. At the end of twelve weeks, you will be armed with easy recipes (she includes the nutritional breakdown for all of them)—such as Poached Salmon with Mustard-Dill Sauce, Whole-Grain Rotini with Tuscan Kale, Pita Pizzas, and numerous easy, satisfying meals, to get you off the diet rollercoaster and eating healthy, so staying fit will be second nature. read more

Clarkson Potter
$35.00 $20.91

The first real cookbook for cocktails, featuring 500 recipes from the wolrd's premier mixologist, Dale DeGroff. Covering the entir...e breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques—the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar. read more

Clarkson Potter
$25.00 $12.60

A New York Times bestseller, I Quit Sugar is week-by-week guide to quitting sugar to lose weight; boost energy; and improve your m...ood, and overall health, with 108 sugarfree recipes.Sarah Wilson thought of herself as a relatively healthy eater. She didn't realize how much sugar was hidden in her diet, or how much it was affecting her well-being. When she learned that her sugar consumption could be the source of a lifetime of mood swings, fluctuating weight, sleep problems, and thyroid disease, she knew she had to make a change.What started as an experiment to eliminate sugar--both the obvious and the hidden kinds--soon became a way of life, and now Sarah shows you how you can quit sugar too:* follow a flexible and very doable 8-week plan* overcome cravings* make food you're excited to eat with these 108 recipes for detox meals, savory snacks, and sweet treats from Sarah Wilson and contributors including Gwyneth Paltrow, Curtis Stone, Dr. Robert Lustig (The Fat Chance Cookbook), Sarma Melngailis (Raw Food/ Real World), Joe "the Juicer" Cross, and Angela Liddon (Oh She Glows)I Quit Sugar makes it easy to kick the habit for good, lose weight, and feel better than ever before. When you are nourished with delicious meals and treats, you won't miss the sugar for an instant. "When I quit sugar I found wellness and the kind of energy and sparkle I had as a kid. I don't believe in diets or in making eating miserable. This plan and the recipes are designed for lasting wellness." -- Sarah Wilson read more

Clarkson Potter
$27.00 $16.45

Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredient...s that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish.Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two.  The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so,  it may change everything about the way we eat today. read more

Clarkson Potter
$24.00 $19.38

A cookbook and backyard gardening and homesteading guide for women who want to grow food efficiently, cook seasonal recipes, or ev...en try foraging, camping, and living off the land.Self-sufficiency is the ultimate girl power   Georgia Pellegrini, outdoor adventurer and chef, helps you roll up your sleeves and tap into your pioneer spirit. Grow a small-space garden and preserve a little deliciousness for the cold months; assemble the makings of a self-sufficient pantry; learn to navigate without a compass for your next camping trip; or even forage for plants that give you energy.Whether you’re a full-time homesteader, a weekend farmer’s market devoté, or anyone looking to do more by hand, this overflowing resource will help you hone new skills in the kitchen, garden, and great outdoors. It includes:· More than 100 recipes for garden-to-table dishes, preserves, and cured foods · Small-space gardening advice on building a raised bed, choosing what to grow, and saving seeds · DIY projects, such as Mason jar lanterns and homemade notecards · Superwoman skills like assembling a 48- hour survival toolkit in an Altoids tin   Packed with beautiful photographs and illustrations, Modern Pioneering proves that becoming more self-sufficient not only means being empowered, but also having a lot more fun. read more

Clarkson Potter
$29.99 $17.99

Country music star and bestselling cookbook author Trisha Yearwood, host of Food Network’s Trisha’s Southern Kitchen, is back with... an encore of recipes that once again share her family traditions and warm home-grown cooking style. In her debut cookbook, Georgia Cooking in an Oklahoma Kitchen, Trisha proved that there’s much more to her than an award-winning country music career, as she welcomed us into her kitchen and served up a feast of flavorful meals and heartwarming personal anecdotes. Now, in Cooking for Family and Friends, Trisha opens her life and her kitchen once more with a trove of recipes from a lifetime of potlucks and colorful gatherings.  Trisha has that southern hospitality gene and she’s a big believer that cooking for someone else is an act of love. From breakfasts in bed to hearty casseroles and festive holiday meals, Trisha’s delicious recipes are dedicated to her loved ones, including her husband Garth Brooks (who’s her number one cooking fan and the contributor of a few knockout recipes of his own).  Trisha knows how good it feels to bring something to the table. It brings everyone closer together if they’ve had a hand in preparing a meal. These recipes all come with memories attached—of potlucks with good friends, church suppers, family fish fries, and beach picnics, Mother’s Day, and Christmas gatherings. Many are handed down from her mother, her aunts and cousins, or longtime friends, while others are her own contemporary improvisations on classic southern fare. Each one—whether a main dish, a tasty side, or a decadent dessert—comes with a heartwarming story from Trisha’s life that may remind you of some of your own favorite family foods, or inspire you to create new traditions.  You don’t have to be a southerner to enjoy Yearwood family specialties such as: • Hot Corn Dip• Cornbread Salad with French Dressing• Baked Bean Casserole• Jambalaya• Pumpkin Roll• Old Fashioned Strawberry ShortcakePlus, Trisha (and her sister and mother) offer up loads of practical advice, on everything from easily icing a cake to cutting a slice of pie, time-saving tips; and ingredient substitutions. With full-color photographs taken at Trisha’s home, this soulful and sincere testament to a southern life well-lived will delight both country music fans and home cooks everywhere. read more

Clarkson Potter
$35.00 $17.55

Tyler Florence does updated comfort food like no one else, but comfort food’s never been updated like this. Join him as he perfect...s, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways. Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler, or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting. For years, while shuttling between his restaurants and TV shoots, Tyler's kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the wins and the fails, and of course, the delicious, foolproof, and surprising recipes that come out of it.  Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns.  Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than they would have thought possible.  read more

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