General cookery and recipes Books

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Book SynopsisWhether they're parents, married without kids, or single, most people want to do better at mealtime - they want to put good, nutritious food on the table, they're looking for a more diverse repertoire of dishes to prepare, and they'd like to enjoy the process more. The problem is they don't believe they have the time or ability to do it night after night. But it can be done, and Keepers will show them how. Drawing from two decades of trial-and-error in their own kitchens, as well as working alongside savvy chefs and talented home cooks, Campion and Brennan offer 120 appealing, satisfying recipes ideal for weeknight meals. There's an array of master recipes for classic dishes with options for substitutions, updated old favourites, one-pot meals, "international" dishes, super-fast ones (shrimp with orange chipotle sauce), and others that reheat well or can be cooked in individual portions. Along with timeless recipes, Keepers is filled with invaluable tips on meal planning and preparation, all presented in an entertaining, encouraging, and empathetic style. Keepers gives cooks all of the tools they need to become more efficient, confident, and creative in the kitchen. It will help them survive the Monday-to-Friday dinner rush with their sanity and kitchens intact, and also have some fun along the way.Trade Review“Kathy and Caroline reveal the answer to the often-daunting question of ‘what’s for dinner tonight?’ I encourage everyone—whether a novice or seasoned cook—to explore their kaleidoscopic collection of casual recipes that are sure to satisfy any group of friends or hungry family.”—Daniel Boulud“Skillet Lasagna? Cucumber and Watermelon Salad? Yes, please. Find them in this collection of time-honored, proven dishes—from two former editors of Saveur magazine—that will become your own family classics.”—Real Simple“Any book with an entire section devoted to toast for dinner has my immediate respect. Kathy and Caroline have assembled a weeknight arsenal for home cooks that’s inspiring, relatable, and infused with a deep understanding of the realities of family life. Keepers epitomizes the way I strive to cook every night.”—Merrill Stubbs, co-founder of Food52“Keepers is one of the smartest cookbooks to come out in recent years. From techniques learned at the International Culinary Center to daily conversations about ‘what’s for dinner’ at Saveur, these two have put together the modern day go-to cookbook. Brennan and Campion hit the nail on the head, speaking in an honest and helpful way while guiding readers through realistic expectations of weeknight planning and cooking. Anyone from those just starting to cook for themselves to newlyweds trying to find their culinary voice to mothers in a food rut will find Keepers a real keeper.”—Dorothy Cann Hamilton, Founder & CEO, The International Culinary Center“Do you need another book claiming to offer quick weeknight dinners? Well, you need this one. Keepers is highly focused—it’s dinner and dinner only, and not one of its recipes will set you back more than 45 minutes. At the same time, these two former Saveur editors make no compromises on taste or quality.”—NPR, Best Cookbooks of the Year“I’ve been flipping through Brennan and Campion’s great new not-too-fussy Keepers for out-of-the-box options. Tomato and Zucchini Gratin looks yummy, or—ooh!—Roasted Acorn Squash with Jalapeño-Lime Butter. . . . I might just have to try both.”—People“The best cookbook you’ve read all year.”—Joanna Goddard, Cup of Jo“Kathy and Caroline have filled Keepers with practical advice on everything from meal planning (when was the last time a cookbook reminded you to breathe?) to shopping with kids (don’t worry, it’s awful for them, too). They even give suggestions for families at different stages or with kids of different ages. But my favorite section is ‘Lifesavers,’ which is filled with versatile sauces—aka flavor bombs—that can be made ahead, kept in the fridge for up to a week, and make almost anything taste better. Genius.”—Cool Mom Picks“Along with pantry-stocking tips, weekly meal-planning guides, and essential tool checklists, they share recipes, which are, with no surprise because of the title of the book, keepers. These recipes are trusted family and personal recipes, infused with years of experience working in the culinary industry—and later the motherhood industry, too. They’re not just delicious, but they're also tested and proved to be easy and indispensable dishes for you to add to your recipe box, making them perfect for a weeknight meal.”—The Daily Meal

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Book SynopsisWritten for busy families and busy weekday mornings, this breakfast cookbook offers 75 simple and delicious recipes that will make the first meal of the day worth waking up for Give your kids—and yourself—something to rise and shine about. This cookbook is the answer for every parent who has struggled to get breakfast on the table and to get their child to actually eat it. With 75 breakfast recipes that are entry-level-easy—with at least half requiring no more than five minutes of hands-on prep time—every delicious recipe is an exercise in good nutrition and good taste. Written by a nutritionist with three children, this book arms parents with tips, recipes, and inspiration for making a nourishing breakfast doable and delicious. Rise and Shine is made for busy families and busy mornings—so when breakfast isn’t the priority, you can still eat something to start your day off right.

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Book SynopsisThis book helps you prepare your own meals with success! Learn how to cook simple and complete meals - healthy meals - with recipes using all the MyPlate food groups. Gain confidence in the kitchen and build self-worth. Designed by and for adults with intellectual disabilities, Let's Cook! promotes and reinforces life skills for independent living.Let's Cook! can help you: create healthy meals that cover your daily nutritional needs; control carbs, calories, and salt; follow food and kitchen safety; and most of all, eat well - today and every day! Inside you'll find more than 50 healthy "I can cook!" recipes - in large print and written at an early elementary reading level as well as in an easy-to-follow style of "What I Need - What I Use - What I Do." Color photos accompany step-by-step preparations and nutrient information for each recipe that take the guesswork out of cooking.

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Book SynopsisMake mealtimes healthier and more mindful with beautiful, balanced bento boxes.A carefully assembled bento box can bring joy to even the most stressful day. Learn the craft of bento, eat well, and save money with this introduction to the Japanese style of boxed lunch. With a mix of Japanese, Chinese, and fusion bentos, there are recipes to appeal to every palate. Prepare one of 30 bento box meals, or mix and match over 60 different recipes to create your own bento box combinations. Helpful tips for prepping ahead and making efficient use of kitchen time means you can have beautiful bentos packed and ready to go quickly each morning. Something for everyone--includes meat, poultry, and fish bentos as well as vegetarian and vegan options. Easy to prepare--simple recipes with clear instructions and easily sourced ingredients Low cost--save money by preparing bento meals at home instead of eating out Calorie conscious--built-in portion control with fewer than 500 calories per bento box meal

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Book SynopsisNothing is more ordinary than the kitchen, and yet it is the perfect place to explore who we are and what we are capable of. In Finding Yourself in the Kitchen, Dana Velden asks readers to seek deeper meaning in this space: What are we hungry for and how can we truly nourish that hunger? What vitalizes, challenges, and delights us? What happens when we find ourselves in the kitchen? An extension of her popular Weekend Meditation column on TheKitchn.com, this book offers readers the chance to step back and examine their lives in a more inspired way. Lots of books teach and even inspire you to cook; not many dwell on the kitchen's unique satisfactions and challenges, curiosities and intimacies. Written in thoughtful, memorable prose, Finding Yourself in the Kitchen offers meditation techniques and practical kitchen tips, including approximately 35 of Velden's own favorite recipes. The result is a reading experience that satisfies and nourishes a reader's stomach and spirit. Finding Yourself in the Kitchen will appeal to fans of Tamar Adler's An Everlasting Feast and Alice Waters' The Art of Simple Food, making it the perfect gift for mindful foodies everywhere.Trade Review“Finding Yourself in the Kitchen is a treasure, a wisdom treasure, a book to be savored, a book to be shared. Whether you prefer to enjoy it in little sips or in big bites, this collection of discrete, concise pieces are sure to enter your life again and again. It's a beautiful book, one to be kept nearby, and it's a book that will sustain you through the rough patches and the good times alike.” —Deborah Madison, author of The New Vegetarian Cooking for Everyone and Vegetable Literacy“A quietly brilliant ode to the myriad pleasures-both mundane and sublime-to be discovered in the daily ritual of cooking. Dana Velden's words read like a deliciously warm hug to cooks of all ilks; her charming stories, appealing recipes, meditative reflections, and honest encouragement will lure hesitant newbies to the stove and remind seasoned cooks why they fell in love with the kitchen in the first place.” —Erin Scott, author of Yummy Supper“The way Dana articulates what happens in the kitchen has helped me form my own deep-rooted philosophies about the cooking life. I turn to her when I cannot find the words to express how utterly healing and ultimately metaphorical it is to pick up a knife or stir a pot of soup. I am so grateful that she finally put what I am sure is just a fraction of her rich experience into a collection of chapters for us all to experience.” —Sara Kate Gillingham, James Beard Award-winner, cookbook author, and co-founder of TheKitchn.com“Finding Yourself In The Kitchen is a glorious meditation on the quiet magnificence of the mundane, and how kitchen tasks-everything from cooking to cleaning to placing a simple bowl of lemons on your kitchen table-can root and ground us in a noisy world that is distracting and nebulous. This is an instant classic, and a must-have addition to my kitchen bookshelf where I predict it will remain forever, dog-eared, stained, falling apart, and deeply loved.” —Elissa Altman, author of Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking

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Book SynopsisFrom blogger, recipe developer, and photographer Adrianna Adarme comes a beautifully book of advice for simplifying, beautifying, and living a more thoughtful life. Organized by the months of the year, and by categories such as "Live", "Do", and "Make" Adarme shares ideas for activities, recipes, and projects that make the little moments in life just as exciting as the big. Like her blog, A Cozy Kitchen, The Year of Cozy features stunning photography and Adarme's friendly voice. Adarme gives us special (but totally doable) things we can do for others and ourselves. From recipes to DIY crafts, Adarme focuses on easy, inexpensive undertakings that have a big reward: happiness. The best moments in life don't require stuff, they just require intention. Readers will feel excited and motivated to march into their kitchens and craft closets to make something they can be proud of. New readers will love the clear and easy-to-follow instructions and recipes, and will enjoy getting lost in Adarme's warm and comforting photos. And her hundreds of thousands of loyal blog readers will appreciate this one-stop-shop book for all the recipes and projects they turn to Adrianna for when they need some cozy inspiration.Trade Review“Adrianna is the queen of cozy, and you'd be silly not to turn to her for all of your cozy needs. As a longtime follower of her blog, I can't say I'm surprised by the amazing, comforting recipes in this book (Rye Walnut Lace Cookies? Those gorgeous Cinnamon Rolls?!?!!), but what did pleasantly surprise me were all of the fun crafts in here! I am so excited to make my own wreaths, candles, and crafting paper. It's gonna be so much fun. My waistline's gonna be really excited, too.” —Molly Yeh, My Name is Yeh“The Year of Cozy by Adrianna Adarme is both sumptuous and completely down to earth. You'll want to sink right into her cozy world-why not plan a fall picnic, make Chewy Chai Snickerdoodles, and adopt a best friend corgi named Amelia? Adrianna's clear and friendly voice chats with you as if you're a dear friend, offering tips on DIY crafts and recipes you'll actually want to make. The photos are light and ethereal, drawing you into a world where she and her corgi stay in (and enjoy it!), go on neighborhood adventures, and, most of all, live intentionally cozy.”—Stephanie Le, I am a Food Blog“If L.A. blogger, dog-lover, and yummy food maker Adrianna Adarme isn't already on your radar, it's time to get acquainted. . . . An ordinary book of recipes, this is not. Nestled between irresistible treats like Chewy Chai Snickerdoodles and Breakfast Tacos, Adarme includes an array of easy D.I.Y. crafts for every season.”—Lonny“From the mastermind behind A Cozy Kitchen comes a collection of easy-to-follow activities, recipes and projects for can-do enthusiasts. An assortment of original-yet-approachable ideas, Adrianna makes every detailundaunting.”—USA Today

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Book Synopsis150 brand-new recipes, party ideas and menus, killer playlists, and inventive beauty projects from How Sweet Eats blogger Jessica Merchant. Jessica Merchant is like your most reliable girlfriend?that is, if your girlfriend was a passionate cook and serious beauty junkie. With her second book, she brings her signature playfulness to the page. It?s filled with 150 brand-new recipes, along with themed menus, party ideas, killer playlists, and inventive beauty projects. She?s the extra hand guiding you in the kitchen giving you the most inventive pizza toppings (crispy kale and summer corn), showing you how to make hibiscus blueberry mint juleps, and telling you the coolest way to make an avocado face mask while you plan your weekly menu on Saturday morning. All her recipes are deliciously indulgent (think: poke tacos, toasted quinoa chocolate bark, pistachio iced latte) and all take 60 minutes or less to make.

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Book SynopsisFollow Phil and Kim as they travel across the country in pursuit of the best recipes that food trucks have to offer. Phil and Kim are the creators of BehindtheFoodCarts.com, which was named Best Culinary Travel Blog by Saveur Magazine. As they have travelled from state to state, they have visited the best food trucks out there and gotten the authentic recipes for the best dishes straight from the cooks themselves. There's spicy falafel in Portland, braised pork shoulder sliders in San Francisco and fried chicken in Austin, to name a few. With stops in food truck hotspots like New Orleans, Portland, Austin, New York and more, this cookbook includes all the must-have food truck recipes that you can make to wow your family and friends.Trade Review[Kim, Phil and Terri] are more than hobbyist bloggers; they're true storytellers. They go in deep with the men and women on the other end of the truck-side counter, and then share it all with us through beautiful words and images. Helen Rosner, "Saveur magazine" Phil and Kim have a gift for finding amazing food and telling fantastic stories. This is a cookbook that you are going to savor and go back to again and again! Steven Shomler, author of Portland Food Cart Stories "Food Truck Road Trip" is a must-have for any well-rounded cookbook collection. Kim and Phil know how to find the finest eats on four wheels. This is a unique compilation of the best food cart recipes from around the country. Marcella Lee, "Broad Appetite" Kim, Phil and Terri have this great ability of finding gems and bringing them to us. With this book they are opening our eyes to some intriguing stories and mouth-watering recipes. A win-win for us all! Prerna Singh, creator of Indian Simmer and author of The Everything Indian Slow Cooker Cookbook"

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Book SynopsisIn Essential Tools, Tips and Tricks for the Home Cook, technique and mastery of one’s tools are brought to life. By understanding the fundamental mechanics of how certain tools impact the way food is cooked, home chefs will make better food, have more fun doing it and eat up the detailed nature of the subject that fascinates them. In each chapter, Chef Michelle Doll provides information, recommendations and exceptional recipes. Interspersed throughout the book are helpful diagrams including: What happens to pie dough when it bakes. What makes a croissant flakey. The best way to store proteins in your refrigerator. Ultimately readers will learn the best utensils and the best way to use them to make more exceptional food and the food geek inside passionate cooks will be jumping for joy. Featuring reviews of the best skillets, dutch ovens, cookie sheets, mixers, rolling pins and more, Michelle shines new light on familiar tools. For example, learn how to properly grease and use a common dark-coloured sheet pan for baked dishes like Salmon with White Wine Tarragon Sauce, and why a lighter coloured sheet is better for cookies such as Buerre Noissette Chocolate Chip Cookies. With the perfect blend of fresh kitchen science and delicious recipes, culinary geeks and everyday home cooks alike won’t want to miss this book! This book will have 65 recipes and 65 photos.

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Book SynopsisWith a brand new gig on Iron Chef America, regular TV appearances on other national cooking shows such as Cutthroat Kitchen and Chopped, connections to big-name cooking stars, plus a bestselling debut cookbook, Jet Tila is taking America's food scene by storm. In his second cookbook, Jet partners with his co-chef and wife, Ali, to teach people how to cook food like they do in restaurants via specially curated, amazing recipes. With solid training and cooking experience, Jet knows how to cook well, develop high-quality content that people crave and sell it. The recipes are easy and beginner-friendly, but have that extra special flavour twist and/or key technique that makes them stand out. One incredible meal at a time, Jet and Ali give you dependable, must-make recipes like Prime Rib with Au Jus, Fettuccini Carbonara and Duck Breast with Blackberry Gastrique. Jet's takes on classic dishes like Roasted Tomato Soup with Parmesan Crisps and the Ultimate Cheeseburger will become new favourites. For anyone who loves Jet Tila or just awesome food, this cookbook is packed with fun, flavour and good vibes with the bonus that you're learning new techniques to cook like the pros. This book has 101 recipes and 60 photographs.Trade Review"Jet Tila is one of the most interesting and dynamic people I have met in the food business." --Bobby Flay, celebrity chef & restauranteur "From rice to meats to soup to vegetables, Chef Jet & Ali take the mystery out of cooking and, I promise, you will blow yourself away from the very first recipe you try." --Duff Goldman, pastry chef and star of Cake Masters "Jet has a true lineage of cooking in his blood and it shows in these pages. He's a trustworthy guy that I go to for great eats and questions." --Scott Conant, chef, author and judge on Chopped "There are few things more satisfying in life than great food and for almost 25 years, Jet and Ali have been teaching people how to make it." --LeVar Burton, actor, director and author

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Book SynopsisThere is one question that everyone wants to know on Instant Pot forums: “How do I cook frozen meat in my cooker?” Don’t experiment at home; let Kristy Bernardo do the hard work for you! Each of the 100 delicious dinner recipes shared in these pages starts with a frozen meat and gives the exact cook time needed to put out a winning dish in less than 30 minutes average. These recipes eliminate the risk of opening the pot to find your food either under - or overcooked. Plus, they save the time-consuming step of defrosting meat if you forgot to take it out of the freezer in time. To her second book, Kristy brings the same elevated flavor twists that shined in Weeknight Cooking with your Instant Pot. Recipes are not simply to cook the frozen meat correctly with a plain flavour, like many online recipes, but instead they create a complete and delicious meal the whole family will love, in a fraction of the time. Many include vegetables or starches, but only the ones that will cook properly with the frozen meat. As a bonus, each recipe also includes the cooking directions for regular non-frozen meat, making the book practical and versatile for every day. Whether you are brand new to the world of multi-function cookers or have been cooking with them for years, this is the tasty and foolproof handbook every Instant Pot owner needs in their collection. This cookbook has 100 recipes and 60 photographs.

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Book SynopsisDelicious & Exciting Comfort Food You Need to Try. You haven't lived until you've tried French fries with brown gravy and two different kinds of cheese. Or better yet, taste jalapeños stuffed with goat cheese and ricotta. Oh, add pasta with seared scallops, red pastrami and marsala cream to the list. These are just some of the insanely satisfying comfort food recipes Chef Altiero Kerry and Katherine Gaudet have up their sleeves. The Best Comfort Food on the Planet takes ordinary dishes like mac `n cheese, salad, and lasange and turns them into Lobster Mac `N Cheese, Hot. Dressed. Salad., and Sorta Lasange. Other concoctions include: - FBOM (Fabulous Bowl of Meat) - Mexi Burger - New Age Chowder - Nanna Connie’s Meatballs - Polenta Pizza Casserole - Spaghetti Wit - Smoked Meat Loaf - Seared Scallops in Asian Sauce - Oven-Roasted Fish Tacos - Pierogies á la Pink Plate Each recipe has a unique approach that takes the flavour to new levels of greatness for you and your family. With one-of-a-kind recipes throughout, this book is a sure fire way to have your dinner guests talking about your food and coming back for more.

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Book SynopsisIf used correctly, alcohol can add an incredible depth to a variety of dishes. And with a resurgence in high-quality, small-batch beer, wine, and liqueur, home cooks have easy access to ingredients that will take their dishes to the next level. Emily and Matt, founders of the food blog Nerds with Knives, go beyond wine and beer and introduce rich flavour profiles with sake, vodka, gin, sherry, brandy, whiskey, bourbon and rum. Though their recipes are up-scale - like Pork Tenderloin with Mustard and Whiskey, and Chicken Liver Pate with Brandy and Thyme - their no-nonsense approach to cooking is down to earth, refreshingly candid and approachable. Other recipes include Pinot Noir Caramel, where the pinot adds a sophisticated and slightly tart edge to the sweetness of the caramel; Chicken Roasted with Sake, Scallions and Ginger, where the sake not only adds a mild floral note, but also helps to tenderise the meat; and Wild Mushroom Crostini with Sherry and Ricotta. Emily and Matt stress that this is a match made in heaven, where the nutty notes in a good dry sherry bring out the earthiness you find in wild mushrooms. This book will include 75 recipes and 75 full colour photographs.

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Book SynopsisWith Shannon Stronger's homestead-style recipes, it's easier than ever to feed your family wholesome, traditional meals that are both simple and affordable. Utilizing traditional ingredients like bone broth, grass-fed animal products, cultured foods, veggies and whole grains allows you to maximize the nutritional value of your meals while minimizing the strain on your wallet. In addition to teaching you to make the most of meat and other pricier ingredients, Shannon also helps you keep costs low by showing you how to ferment and store certain foods so that they stay fresher longer and make common ingredients from scratch. Start off your day right with Soured Gluten-Free Pancakes or Sweet Potato and Greens Breakfast Skillet. Dinnertime is made simple with hearty favorites like Dutch Oven Whole Chicken Cacciatore with Rice, Stretch the Meat-and-Bean Loaf and Moroccan-Spiced Sprouted Chickpea Stew. Complete the meal with Zesty Cabbage Salad or Kids' Favorite Broccoli and Brussels. Shannon tells you how to stretch your ingredients and transform frugal foods into even more delicious through processes like fermenting, sprouting, souring and soaking. These accessible gluten-free recipes are ones you'll be reaching for again and again.

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Book Synopsis"A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond."—Portland MonthlyJames Beard Award-winning chef John Sundstrom tells the story of Seattle’s popular restaurant, Lark, and shares his recipes for the local seasonal cuisine that has made it a Northwest destination for over ten years.Now available in paperback, Lark is John Sundstrom’s culinary homage to the Pacific Northwest, inspiration for his rustic yet elegant cuisine. In this new edition Sundstrom adds a chapter of his restaurant’s favorite everyday kitchen staples, including recipes for cordials and syrups, house-made pasta, mayonnaise, dressings, breads, and smoked and pickled foods. Lark celebrates the distinctly moody and majestic Northwest and its bounty of ingredients with more than 100 recipes and stunning full-color photographs.Trade Review"John Sundstrom's food dazzles, whether it's a pot of the richest, creamiest mashers this side of France or a plate of luscious yellowtail crudo brightened with fennel pollen. " —Tom Douglas, Chef/Owner of Tom Douglas Restaurants "Johnathan Sundstrom has brought the beauty and bounty of his beloved Northwest so boldly and vibrantly to the pages of this book that I want to climb into its pages and eat, sleep, drink, and COOK that region NOW. . . . what a very personal and gorgeous book!" —Suzanne Goin, Chef/Owner Lucques, A.O.C., Tavern "I've been waiting for this cookbook. . . . these pages are a treasure trove to return to again and again." —Langdon Cook, author of Fat of the Land: Adventures of a 21st Century Forager "The defining element of the book is Sundstrom's deep love for the Pacific Northwest, which will resonate with people who may not even be that interested in food. This is a man who, after much thinking, decided we have just three seasons and gave them evocative names--Mist, Evergreen, and Bounty—and spends some time waxing poetic about them, and encouraging you to go get lost in the woods." —Angela Garbes, The Stranger "Lark tells the story of a way of cooking and interacting with the earth that draws you in and makes you want to be a part of it. It is comprehensive, not only including recipes, but also ways of dealing with ingredients and sourcing food." —Lottie + Doof, Award-winning Chicago Food Blog "A love letter to local food sources, and to cookbook fans in the Pacific Northwest and beyond." —Allison Jones, Portland Monthly "If the rest of the world cooked and ate true-to-season and locally the way John demonstrates in this gem of a book, we could cure environments, restore culture, and know what it is to love food and those who bring it to us. " —Michel Nischan, President and CEO of Wholesome Wave“Over 100 recipes do justice to the rich bounty…of the Northwest, with a special chapter dedicated to his restaurant’s favourite everyday kitchen staples, including cordials and syrups, house-made pasta, mayonnaise, dressings, breads and smoked and pickled foods.” —Fine Dining Lovers“The recipes that put Lark on the map.”—425 Magazine“Lark about with a taste of John Sundstrom’s Seattle-based restaurant, a true homage to the wild Pacific Northwest.”—Country & Town House Magazine“[The] cookbook of the year.” —Seattle Magazine “Besides the careful recipes, [this cookbook] is filled with beautiful photography and inspiration, making it a worthy addition to your shelf.”—The Inlander

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Book SynopsisUsing ingredients that are readily available, these cakes are unfussy yet sweetly indulgent. Recipes are arranged using pans most of us already have in our kitchens: round, square, loaf, rectangle, sheet, and bundt. Flavors include warm spices, herbs and flowers, and sweet essences, plus chocolate, fruit, nuts, and seeds. An appealingly wide range of cakes will tickle every fancy: The Vanilla Malted Milk with Milk Chocolate Frosting would be perfect for a birthday celebration The Lemon and Lavender Yogurt cake would be quick to make and satisfying with cup of tea The Roasted Strawberry with Whipped Crème Fraiche Shortcake would be the perfect way to end a summer supper. There's something for every mood and craving in Everyday Cakes.Trade Review"The cakes included here are designed for 'day-to-day moments that warrant a spark of joy.' And how joyful they are! Chesnakova has compiled a selection of cakes bursting with colors, from familiar treats to inventive combinations, with flavors spanning common fruits to rich spices and in a range of complexity and time consumption."—Booklist ". . . creative new classics divvied up by the type of cake pan that serves them best."—Seattle Times"Innovative. . . New bakers will find comfortable possibilities here, such as the Russian Napoleon Cake that uses a packaged, rather than homemade, puff pastry. Bakers with developed skills will also find new flavors to try. Top picks include the delicious birthday cake with malt powder in the batter and frosting, and the salted butterscotch fudge sheet cake, which is too yummy for words."—Library Journal

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Book SynopsisFinally, a guide to canning for the modern cook! Learn new techniques and try over 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.Her delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she’ll include detailed safety information to make your canning journey as smooth as possible.

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Book SynopsisSome Southern cooks keep their prized family recipes under lock and key, but not Mary Martha Greene. Why? She says few things can truly be kept secret in the South and recipes, like cheese biscuits, are meant to be shared. That's why she's the "Cheese Biscuit Queen." So many stories could be written about Greene's Aunt Mimi's cheese biscuits—the countries they visited, and the lies, half-truths, cheating, and conniving of small children (not to mention grown adults) to get them. For Greene, who inherited the title of Cheese Biscuit Queen—and the recipe—from her aunt, making the biscuits and continuing to share Aunt Mimi's recipe keeps her love and legacy alive. In The Cheese Biscuit Queen Tells All, Greene, a South Carolinian and former lobbyist, pairs more than one hundred tried-and-true recipes for dishes like country ham scones, Frogmore stew dip, shrimp and corn pie, and lemon pound cake with stories from her corner of the South. The book opens with the famous cheese biscuit recipe (complete with family secrets), and the pages that follow brim with fabulous characters, antic-filled anecdotes, and recipes so good they might just call for a change in State House rules (true story). With new ideas for the consummate entertainer, helpful tips for less experienced cooks, and stories to make even the grumpiest legislator laugh, The Cheese Biscuit Queen Tells All has a place in every kitchen. Great food leads to great memories, and with Mary Martha Greene by your side, even everyday meals can become memorable occasions.

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Book SynopsisThe quality of your barbecue sauce can make or break your grilling endeavors, and Ray Sheehan has all the know-how to help you use barbecue sauce as the secret weapon to your grilling. Ray's beloved recipes cover everything from his award-winning Kansas City BBQ Sauce to amp up your ribs, Sweet & Tangy North Carolina Sauce for standout pulled pork, to his Peach BBQ Sauce for incredible wings. Discover how different ingredient combinations enhance the flavor of burgers, chicken thighs, pork loin and more-all without MSG. The vessels for these one-of-a-kind sauces are Ray's mouthwatering recipes-Including Sweet and Spicy Beef Back Ribs, Brisket Burnt Ends and Cubano-Stuffed Pork Tenderloin. Free from artificial ingredients, Ray's sauces and grill recipes will help you take your barbecue game to the next level. This book will have 60 recipes and 60 photos.

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Book SynopsisIn this collection of 60 recipes, Kylie Mazon-Chambers, of the blog Cooking with Cocktail Rings, showcases all of her worldly food knowledge with fun, easy and delicious appetiser and charcuterie boards. Readers will sample authentic flavours from different cultures through the best means possible: grazing on beautifully laid out platters! Meat and cheese appetiser spreads have always been a staple of the perfect dinner party, and with social media popularising home-food-photography, readers want to know now more than ever how to lay out beautiful boards. By including no-prep sides with dips and spreads that can be made in a big batch, and divvied out over multiple platters, Kylie makes laying out picturesque boards a quick and easy affair. Readers will impress everyone at their next gathering with boards like the Hawaiian-Inspired Platter featuring Mini Poke Cups, the Summer Seafood Platter featuring Brown Butter Mini Lobster Rolls, and the Southern-Inspired Board featuring Green Tomato Chutney. Within each of these 20 platters ideas, Kylie features 3-4 recipes for homemade elements, and pairs them with complementary veggies, breads and other snacks, making each platter both brag-worthy and a breeze to assemble. When planning for their next get together, readers will find modern, easy-to-execute approaches to the much-loved appetiser board. This book will have 60 recipes and 60 photographs.

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Book SynopsisFull of mouthwatering sides form Cauliflower Bacon Cheddar Tots and Roasted Honey and Ginger Carrots to Spanakopita Bites and Whipped Feta Stuffed Cherry Tomatoes, this book gets you excited to finish your vegetables! With so many delicious ways to prepare your veggies, it’s never been tastier to get more vegetables into your family’s diet. Rebecca Lindamood, author of Not Your Mama’s Canning Book and Ready, Set, Dough!, helps readers put their sides in the spotlight with these punchy vegetable side dishes that are anything but secondary. With a variety of dishes for 14 different veggies from broccoli to zucchini, Rebecca makes it easy to prepare any veggie like a pro. Roasted, pickled, blanched or sautéed, these sides are sure to steal the show while you get more great-tasting greens on your plate. These recipes use simple instructions and quick kitchen shortcuts to get the most out of amazing side dishes that are perfect for the holidays and every day. With everything from sweet and spicy Honey Sriracha Glazed Carrot Coins to crispy Corn Fritters, you’ll always have a decadent side worth sharing. This book contains 75 recipes and 75 photographs.

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Book SynopsisAlli Kelley lives on a family farm, and her down-to-earth country lifestyle is evident in farmhouse food she likes to make for her family: humble, traditional meals bursting with flavour that will please a crowd. And thanks to her recipes, you don’t have to slave over the stove for hours to create hearty dishes full of robust flavour. Instead, you can just load your ingredients into the slow cooker and then go about your day - with the promise of a delicious meal waiting for you come dinnertime. Alli’s rustic, family friendly recipes include modern takes on classic favourites like Sage and Thyme Braised Chuck Roast, Garlic-Rosemary Leg of Lamb and Pork Roast with Fresh Apple Slaw. And your family will love gathering around the table to enjoy savoury, warming soups and stews like Winter Vegetable Chowder, Garden Butternut Squash Soup and Hearty Chicken Stew. Made with fresh, whole food ingredients, this flavourful collection of slow cooker recipes is one you’ll be revisiting again and again for mouthwatering, farmhouse-style meals. This book has 75 recipes and 75 photographs.

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Book Synopsis

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