General cookery and recipes Books

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Book SynopsisTrade ReviewHome baking is all the rage - thanks in no small way to Paul Hollywood * Sunday Telegraph *

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Book SynopsisInterest in all things vampire is at an all time high with the success of the "Twilight" series. This title is suitable for those who can't get enough of vampires. It includes over 200 recipes like: Cold-Blooded Gazpacho; Blackened 'Like My Heart' Bass; Bloody Mary Fondue; Coffin Cakes; Hot Cross Buns; and Blood Orange Mimosas.

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Book SynopsisAn exciting new cookery book for anyone whose heart sinks at the question: ''What shall we have for dinner tonight?''. In spite of her Hollywood name, Alex is a busy working mum who faces all the usual challenges: not enough time, too much to do, wanting to feed her family good home cooked food but bored by endless food shopping. Sound familiar? Guided by her fuss-free approach to cooking and drawing on the recipes from her popular Twitter feed @hollywood_wife, Cooking Tonight is based around the staple ingredients we all buy in our weekly shop, showing us how to throw them together to create delicious and easy home cooked suppers. These recipes will fit easily into your mid-week meal planning, many of them using up leftovers, and are versatile enough for it not to matter if you don''t have all the right ingredients. Mealtimes should be a time when we sit together, even for a short while, to unwind and relax, and enjoy a good meal. This stress-free cooTrade ReviewSumptuous simple recipes, inspired by Alex's travels and family gatherings * Mary Berry *Home cooking that is perfectly suited for midweek family meals or special occasions with friends. Enjoy it people! * Tom Kerridge *

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Book SynopsisWhether you're on the highway, trail or totally off the grid, this book is your go-to for delicious and inspired recipes for your outdoor adventures.

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Book Synopsis The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America''s yearnings for authentic comfort food. The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America''s yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout and Johnny''s Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.

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Book SynopsisThere are two ingredients that make a good meal great: Kindness and salt. Paying attention to salt as you cook, means paying attention to flavor and dedicating yourself to bringing out the best in your ingredients. Cooking with kindness means that you care deeply about the people you''re feeding. Doug Crowell and Ryan Angulo, the owner and chef of Brooklyn hotspots French Louie and Buttermilk Channel, believe good food can be this simple. While kindness may not be on any ingredient list, you''ll feel it upon walking into their restaurants and within every recipe they create. And salt-well, they''ll teach you how to do it correctly. (You always need more than you think.)In their first cookbook, KINDNESS & SALT, Doug and Ryan share more than 100 recipes for the home cook interested in making casual, quality food and drinks to share with loved ones. With recipes like: Lamb Chops with Charred Sugar Snap Peas and Warm Vinaigrette, Buttermilk Fried Chicken with Cheddar Waf

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Book SynopsisServe sophisticated, satisfying food--regardless of kitchen''s size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn''s Battersby and Dover fame.Ogrodnek and Stern cook stellar meals in their restaurant Battersby''s small (4 x 6'') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into to prep and to serve instructions. With over 140 recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--Battersby will make your meals memorable!

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Book SynopsisOver two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from From Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints o

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Book SynopsisSpiralizing is essentially the art of turning vegetables and fruits into noodles. Spiralized vegetables provide low-carb alternatives to pasta or rice and, therefore, useful for diabetic and weight-reducing diets. But they are much more: they add variety and colour to a healthy balanced diet, together with plenty of nutrients. This book provides innovative but reliable and accessible recipes that will get the best out of your spiralizer, including many international flavours.

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Book Synopsis'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' – Gizzi ErskineClassically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking. The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen.Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration.'Unassailable culinary credentials.' – The TimesTrade ReviewWritten by an accomplished cook with a real instinct for flavour. -- Prue LeithHe has unassailable culinary credentials that put him head and shoulders above your average selfie-prone Instagram feeder. -- The TimesThis simplicity of these recipes combined with Isaac’s passion of cooking makes Dirty Dishes a must-have book for every kitchen table. -- Chef Francesco MazzeiA really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients. -- Gizzi ErskinePrimed to become the next big TV chef. -- BustleThe Dirty Dishes is Isaac’s attempt to get the world to turn away from clean eating fads and back to eating truly satisfying grub. Isaac is on a household name kind of trajectory. -- GQNew cookbook celebrating happy food...packed full of feel-good dishes. -- Grazia[Isaac] wants people to enjoy themselves in the kitchen, instead of getting a delivery or a ready meal. His style is modern European, with a heavy dose of Italian and a few nods from around the world. -- Hilary Rose, The TimesA "dreamy" new TV chef to send pulses racing -- MirrorA whiz in the kitchen -- Daily StarIsaac is a trained chef who's worked with the likes of Gordon Ramsay. He currently has his own cooking website, The Dirty Dishes, which is aimed at young cooks. -- Mail OnlineHe is a hot ticket ... Models and Michelin-starred food are rarely seen in the same sentence, let alone in the same person. -- Hilary Rose, The TimesTable of ContentsIntroduction - i: Introduction Section - 1: Brunch Section - 2: Soups Section - 3: Salads Section - 4: Pasta and Rice Section - 5: Meat Section - 6: Fish Section - 7: Vegan Section - 8: Snacks Section - 9: Desserts Section - 10: Sauces and Dressings Index - ii: Index Acknowledgements - iii: Acknowledgements

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Book SynopsisPutting the more in s’mores! While contemplating a traditional s’more, mad genius Dan Whalen, the recipe creator behind Tots!, asked a tasty question: What would happen if you kept the essential s’mores architecture—three layers of gooey, melty, and crunchy—but changed it up? The result? More than 50 playful, irresistible recipes that completely challenge the definition of a s’more. Riffs range from classic—Salted Caramel S’mores, Nutella S’mores, and Lemon Meringue S’mores—to crazy. Think Avocado S’mores, S’moresburgers, and the Elvis—bacon, banana, and peanut butter nirvana. Enjoy your s’mores all year long! Every recipe is designed to be made in the broiler as well as over a campfire.

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Book SynopsisA definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient. Gelatin is back and exploding on the culinary scene. According to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it’s time to take the gelatin explosion to its heights. In Jiggle!, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin. Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot,

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Book SynopsisRevised, redesigned, and beautifully photographed, this updated classic from America''s barbecue guru offers 50 recipes for the ultimate chicken grilling technique-on a beer can-plus brilliant recipes for birds off the can, perfect sides, and even desserts! Chicken on a beer can? You bet! When Steven Raichlen, America''s barbecue guru, says it''s the best grilled chicken he''s ever tasted, cooks stop and listen. An essential addition to every grill jockey''s library, Beer-Can Chicken presents foolproof recipes for the ultimate poultry grilling technique, plus the perfect sides and desserts-more than 50 recipes in all. The results? The perfect bird, crackly crisp, succulent within-the most flavourful chicken you''ve ever tasted. Beer-Can Tandoori with yogurt, warming spices, and of course, India''s Kingfisher Lager. Sake Chicken with a wasabi-sesame rub. Truffled Chicken and Cousin Rob''s Cajun Chicken. Other birds on the can: Root Beer Game Hens and Beer-Can Tu

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Book SynopsisMayonnaise is one of those polarizing culinary debates akin to putting pineapple on pizza. Those who do love mayonnaise know that no mayonnaise is more beloved than Duke's, a Southern staple with a cult following that is expanding its reach north. THE DUKE'S MAYONNAISE COOKBOOK won't just show you how to make the most delicious chicken salad or deviled eggs, but will introduce new approaches to everyday recipes. Think of what mayonnaise actually is: a beautiful emulsification of eggs, oil, and a touch of lemon for acidity, which are all elements vital to cooking and baking. Adding mayonnaise can help you make the flakiest pie crust, the fluffiest scrambled eggs, and the most delicious chocolate cake.THE DUKE'S MAYONNAISE COOKBOOK is a compilation of recipes inspired by author Ashley Freeman's travels across the country. From classic favorites like Tomato Pie to unexpected dishes like Miso-Glazed Salmon or Sticky Toffee Puddings, you'll discover how versatile the South's favorite mayonnaise really is. And with a generous handful of recipes from beloved well-known chefs, THE DUKE'S MAYONNAISE COOKBOOK will be a must-have for loyal fans and newcomers alike.

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Book Synopsisjae (Get It Ripe steele's new cookbook is locavore from a vegan perspective that will help readers to deepen their understanding of organic and local foods, and their positive impact on our health and our planet.

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Book SynopsisA cookbook and guide to the preservationists and locavore aficionados who are rediscovering the lost art of jams and pickles.

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Book SynopsisA cookbook of centuries-old recipes and food traditions from Syria.

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Book SynopsisThere is nothing more satisfying than enjoying a good meal at the end of a long day in the great outdoors. After personal safety and comfort, the quality and quantity of food can make or break an adventure trip. In The Outdoor Chef, author Dian Weimer shows hungry readers how to pack, carry, and cook great outdoor meals that help make the experience memorable for all the right reasons. She offers over 100 expedition-tested recipes for satisfying camp meals, plus valuable planning and packing strategies. With a little thought and some time preparing menus in advance, happy eating on a hiking, canoe, rafting, or kayak trip can be as much a part of the adventure as the destination."

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Book SynopsisEvery dish you love, every recipe you want! Comfort Food, from award-winning cookbook author Ken Haedrich and the editors of the Almanac, is a collection of more than 200 recipes that you will love to make, love to serve, and love to keep. Here you’ll find everything from familiar favorites kicked up a notch to classic dishes that heat up the kitchen, warm the heart, and spark old memories while inspiring new ones, including Chicken Parmesan Potpie, Super-Creamy Mac and Cheese, Best Ever Coconut Cream Pie, and more! For a taste of home that satisfies the appetite and delights the senses, thumb the pages of The Old Farmer’s Almanac Comfort Food. Its saucy, cheesy, chewy, gooey, sweet, simple, “lick-the-bowl”-delicious dishes will be treasured by anyone who likes to cook—and everyone who likes to eat.   

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Book SynopsisFeaturing over 100 recipes, this is the perfect primer to use hummus in so many creative recipes.

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Book SynopsisA cookbook for everyone who loves pancakes.

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Book SynopsisGet creative with over 120 recipes that explore the incredible potential of quinoa!

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Book SynopsisEinat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens.The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.Trade Review“Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” ?New York Times “Exuberant recipes for every occasion.” —Cooking Light, 10 Favorite Cookbooks of the Year “A multinational smorgasbord of intensely flavorful dishes.” ?Publishers Weekly, starred review “Oozing with personality, warmth and quality recipes, this cookbook is a must have.” ?Joy of Kosher “A vibrant and inviting collection of personal stories and recipes.”?Tablet Magazine “Engagingly written, with humor, enthusiasm and great stories.”?The Jewish Week “Beautiful. . . . The book’s recipes redefine Jewish cooking.”?TastingTable “A gorgeously cookable take on the kind of simple, sophisticated, intensely flavorful food I find myself always wanting to eat.”?Saveur.com “If you're looking for the Jewish-American dishes you grew up with or favorite Mediterranean dishes, you'll find many of them here. If you want something easy to put on the tonight's table or to serve at an upcoming dinner party, those kinds of recipes are here too. And if you've been to one of Einat Admony's restaurants and are hoping to see some favorites that you can make at home, yes, there's a whole chapter for you to plunder. There is something in Balaboosta for everyone.”?The Kitchn “A cookbook with a heaping helping of memoir, Balaboosta is a delectable journey through Admony's life and into her kitchen.”—Shelf Awareness for Readers “This is going to be a bold claim, but we found the Harry Potter of cookbooks. . . . It’s called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What’s even better: They’re almost all YA-level easy.” ?DailyCandy “Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” ―New York Times “Exuberant recipes for every occasion.” —Cooking Light, 10 Favorite Cookbooks of the Year “A multinational smorgasbord of intensely flavorful dishes.” ―Publishers Weekly, starred review “Oozing with personality, warmth and quality recipes, this cookbook is a must have.” ―Joy of Kosher “A vibrant and inviting collection of personal stories and recipes.”―Tablet Magazine “Engagingly written, with humor, enthusiasm and great stories.”―The Jewish Week “Beautiful. . . . The book’s recipes redefine Jewish cooking.”―TastingTable “A gorgeously cookable take on the kind of simple, sophisticated, intensely flavorful food I find myself always wanting to eat.”―Saveur.com “If you're looking for the Jewish-American dishes you grew up with or favorite Mediterranean dishes, you'll find many of them here. If you want something easy to put on the tonight's table or to serve at an upcoming dinner party, those kinds of recipes are here too. And if you've been to one of Einat Admony's restaurants and are hoping to see some favorites that you can make at home, yes, there's a whole chapter for you to plunder. There is something in Balaboosta for everyone.”―The Kitchn “A cookbook with a heaping helping of memoir, Balaboosta is a delectable journey through Admony's life and into her kitchen.”—Shelf Awareness for Readers “This is going to be a bold claim, but we found the Harry Potter of cookbooks. . . . It’s called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What’s even better: They’re almost all YA-level easy.” ―DailyCandy “Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” —New York Times—Publishers Weekly“A multinational smorgasbord of intensely flavorful dishes.” —Publishers Weekly, starred review—various“Oozing with personality, warmth and quality recipes, this cookbook is a must have.”—Joy of Kosher “A vibrant and inviting collection of personal stories and recipes.”—Tablet Magazine “Engagingly written, with humor, enthusiasm and great stories.”—The Jewish Week“Beautiful. . . . The book’s recipes redefine Jewish cooking.”—TastingTable“A gorgeously cookable take on the kind of simple, sophisticated, intensely flavorful food I find myself always wanting to eat.”—Saveur.com“If you're looking for the Jewish-American dishes you grew up with or favorite Mediterranean dishes, you'll find many of them here. If you want something easy to put on the tonight's table or to serve at an upcoming dinner party, those kinds of recipes are here too. And if you've been to one of Einat Admony's restaurants and are hoping to see some favorites that you can make at home, yes, there's a whole chapter for you to plunder. There is something in Balaboosta for everyone.”—The Kitchn—DailyCandy“This is going to be a bold claim, but we found the Harry Potter of cookbooks. . . . It’s called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What’s even better: They’re almost all YA-level easy.”—DailyCandy—Dinner: A Love Story“Cauliflower with magical powers.” —Dinner: A Love Story

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Book SynopsisWinner, IACP Cookbook Award A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. With variations on everyone’s favorite deviled eggs, 99 uses for a Mason jar (think cocktail shaker, firefly catcher, or cookie jar), rules for scoring lawn games, and refreshing drinks to mix up in crowd-friendly batches, let The Picnic take the stress out of your next party and leave only the fun.Trade Review“Smart new ideas include salads on a stick and a dozen kinds of deviled eggs.”—Food Wine “The Picnic is a gorgeously illustrated cookbook and a treasure trove of inspiration. In addition to its whimsically adorned recipes, there are instructions for solving picnic crises and tips on food presentation.”—Entertainment Weekly “Terrific. . . . Picnic basket essentials to make everything easy.”—Portland Oregonian “The Picnic will turn you into a sort of MacGyver of picnics.”—Eater Portland “Ridiculously pretty . . . this book is your guide to getting food from your kitchen to the great outdoors.”—Epicurious “A lovely, hand-illustrated cookbook which covers the ABCs of picnicking. It’s full of useful tips.”—Design*Sponge “The only picnic guide you’ll ever need.”—Food Network DISH “Charming. . . . Perusing these colorfully illustrated pages, readers will learn how to select an appropriate site, cope with inclement weather, transport unwieldy or temperature-sensitive foods, and assemble a ‘glorious’ charcuterie board. The authors’ classy recipes for appetizers, salads, drinks, and more (e.g. kale panzanella with burnt lemon Caesar dressing, smoky tea-brined fried chicken, vanilla bean shortcakes with strawberries in basil syrup) all include thoughtful instructions for storage and serving. A fresh look at outdoor entertaining that’s just in time for spring and summer. Highly recommended.”—Library Journal

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Book Synopsis“Gorgeous. . . . A treat even if you don’t feel like cooking.”—The New York TimesSavor is a stunning cookbook that celebrates rustic good food made from natural ingredients. Experiencing the bounty of nature is one of life’s great joys: foraging, gardening, fishing, and, ultimately, cooking casual meals, whether indoors or outside over an open fire. From her home in the mountains of Aspen, Colorado, Ilona Oppenheim devises recipes that make the best use of the abundance of her surroundings: foraged mushrooms and berries, fresh-caught fish, pasture-raised dairy, and home-milled flours. Oppenheim’s recipes rely on quality ingredients and simple cooking techniques to make nutritious, family-centric dishes, including Kale and Feta Quiche, Ricotta and Roasted Fig Bruschetta, Vegetable Soup with Mini Meatballs, Porcini Fettuccine, Tomato Tart, Oatmeal Baked Apples, and Pear Crisp, among others. Many of these recipes call for only a handful of ingredients and require very few steps, resulting in dishes that are easy to make and fresh, wholesome, and delicious too. This romantic and delicious portrayal of living in harmony with nature will appeal to gardeners, gatherers, foragers, and home cooks but will also transport the armchair reader straight to the forest. The natural beauty of mountains, valleys, streams, and vast swaths of land jumps out from these stunning pages.Trade Review“A lavishly illustrated collection of recipes for fresh, healthy eating.”—The New York Times Book Review “Gorgeous. . . . A treat even if you don’t feel like cooking.”—The New York Times “Capturing a connection between sourcing and sustainability is the focus of Savor. . . . A new tome on fresh and wholesome cooking.”—Hamptons magazine “With a focus on dishes composed of only a few ingredients each, Oppenheim, a designer who lives in Aspen, Colo., lays out a novice-friendly guide to various foraging staples like wild mushrooms and fresh-caught fish.” —Publishers Weekly “Comforting.” —Green Living magazine “Influenced by life in the mountains, connecting to nature, and enjoying good food, Ilona Oppenheim, who splits her time between Aspen and Miami, delivers her first cookbook, Savor. It [is] a love letter to summers spent foraging, fishing, and cooking for her family in the Rockies.” —Denver Life magazine “Ilona is quite brilliant at getting the very best out of raw ingredients. The decisions she makes about how to prepare ingredients result in a depth of flavor and texture that I find remarkable.” —Eli Zabar, restaurateur “Ilona’s inventive and inspiring recipes, her lyrical and beautifully written stories, and emotive photographs take us into her world—a world where cooking is an expression of love.” —Ruth Rogers, chef and owner, The River Café “This is one of the most beautiful books. I want to savor every page. As a mother and someone who really cares about wholesome nutrition, the book’s approach and recipes speak to me.” —Elle Macpherson, WelleCo co-founder

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Book SynopsisHoliday Cocktails is the newest addition to the Artisanal Kitchen series, adapted from Raising the Bar (Artisan, 2004) by master mixologist Nick Mautone. Holiday Cocktails provides dozens of foolproof ideas for successful entertaining at home, including the basics of cocktail making, choosing the right drink for the right occasion, and serving cocktails for a crowd. It’s packed with easy-to-follow recipes for seasonal favorites, from nogs to grogs, as well as classics with a twist that work year-round, such as old-fashioneds and martinis, coffee-based drinks to serve in lieu of dessert, and even nonalcoholic cocktails that are a treat unto themselves. This is the perfect book to pull off the shelf year after year when you want to make any occasion a little more festive. Holiday Cocktails, Holiday Cookies, and Party Food, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.Trade Review“James Bond would approve.”—Redbook

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Book SynopsisParty Food is the newest addition to the Artisanal Kitchen series, adapted from What’s a Hostess to Do? (Artisan, 2013) by the ultimate hostess, Susan Spungen. Here is a collection of recipes that makes entertaining easy for any occasion—whether it’s a cocktail hour, a brunch, a dinner party, or an elaborate holiday feast. Recipes for Lobster Salad, Tarragon Roasted Chicken, Potato Gratin, and Chocolate Soufflé make for an easy-to-make foolproof dinner menu that even complete novices can master; cheat sheets like Ten Quick Hors d’Oeuvres and Five Entrée Salads make entertaining a crowd cheaper and easier than ever; and recipes for high-stakes holiday meals like Roasted Fillet of Beef or Roasted Turkey Parts elevate the classic crowd-pleasers to dishes that guests will rave about for months. Party Food, Holiday Cocktails, and Holiday Cookies, three new titles in the Artisanal Kitchen series, provide an indispensable arsenal of recipes that cover all the bases for a delicious holiday season.

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Book SynopsisFor anyone who lives for summer, who waits patiently for the season's first corn and tomatoes, who fantasizes about long lazy weeks at the beach house--or lake house, or pool house--or just hanging around the backyard with a fruity cocktail and the grill ready to go, here is the pitch-perfect Summer: A Cookbook. Guided by the principle that the spirit of summer cooking is to keep things a bit loose (and the oven off when it's just too hot), here are more than 100 recipes that rely on what looks good in the markets and encourage relaxed, communal cooking: snacks like Grilled Oysters with Miso Scallion Butter; beach picnic fare like Three Thrilling Summer Rolls and Charred Corn and Cojita Salad (Esquites); and summery mains like Tamari-Ginger Swordfish, Landlubber's Lobster Roll, Project Paella, and Fish Tacos. And seriously, what could be better for dessert than Six Sensational Ice Cream Sandwiches? With its bright, colorful illustrations and philosophy of making the most of every day, Summer: A Cookbook celebrates not just eating but also the whole of warm-weather living, with tips on how to build a beach firepit, recipes for the best tiki cocktails, instructions for playing Beach Blanket Bingo and other games, summer reading recommendations, and so much more.

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Book SynopsisThis second volume in Mollie Katzen''s classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America''s dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie''s new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home. Available in January 2000

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Book SynopsisCreate delicious and portable feasts for any occasion. Whether you’re headed to a neighborhood park, an elegant music festival, or the top of a mountain, DeeDee Stovel shows you how to create a tasty outdoor dining experience. With 125 recipes that include dishes like cucumber soup, lobster rolls, fried chicken, and apple cake, you’ll be amazed at the variety of foods that are well-suited for outdoor eating. Call up your friends, grab a blanket, and fill up your picnic basket!

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Book SynopsisFeed your dog like a member of the family. Inspired by the tastiest dishes served to humans, Arden Moore brings you 50 well-balanced, nutrition-packed meals for your four-legged friend. Howling Good Stew and Canine Casserole are just the beginnings of a mouthwatering menu that is entirely veterinarian-approved, with due consideration paid to dogs who have individual health problems or dietary restrictions. With simple, easy-to-follow recipes and charmingly funny illustrations, Real Food for Dogs will soon become your favorite cookbook — for any species.

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Book SynopsisFrom standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you’ll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.

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