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Loved by more than 13 million followers for his recipe videos, Sam Way is your go-to guide to make deliciously simple gourmet-level food for every occasion.From a beautifully executed brunch to a quick mid-week dinner, the perfect sharing platters to an indulgent all-out feast with family and friends, this book is packed with delicious new recipes that celebrate bold flavors and fresh, seasonal produce, plus plenty of tips and hacks for quick fixes at home. With each chapter framed around one of Sam’s signature ‘make from scratch’ dishes, you’ll find recipes for: PB&J Brioche French Toast Ultimate Mac and Cheese Gnocchi Carbonara Pork Ribs with Cucumber Slaw Korean Fried Popcorn Chicken Chicory, Blue Cheese & Grapefruit Salad Strawberry Cheesecake Ice Cream and more!This is restaurant-quality food made accessible and easy. Whether you love to host friends, want to impress on your next date night, or you’re simply looking for new ways to use up the spare ingredients in your cupboards, Sam’s Eats is your perfect kitchen companion.So, what are you waiting for? Let’s do some cooking!

Award-winning Cook Anna Jones Blazes The Trail Again For How We All Want To Cook Now: Quick, Sustainably And Stylishly.

In a novel as warm and embracing as a family kitchen, Barbara O’Neal explores the poignant, sometimes complex relationships between mothers and daughters—and the healing magic of homemade bread. Professional baker Ramona Gallagher is a master of an art that has sustained her through the most turbulent times, including a baby at fifteen and an endless family feud. But now Ramona’s bakery threatens to crumble around her. Literally. She’s one water-heater disaster away from losing her grandmother’s rambling Victorian and everything she’s worked so hard to build.When Ramona’s soldier son-in-law is wounded in Afghanistan, her daughter, Sophia, races overseas to be at his side, leaving Ramona as the only suitable guardian for Sophia’s thirteen-year-old stepdaughter, Katie. Heartbroken, Katie feels that she’s being dumped again—this time on the doorstep of a woman out of practice with mothering.Ramona relies upon a special set of tools—patience, persistence, and the reliability of a good recipe—when rebellious Katie arrives. And as she relives her own history of difficult choices, Ramona shares her love of baking with the troubled girl. Slowly, Katie begins to find self-acceptance and a place to call home. And when a man from her past returns to offer a second chance at love, Ramona discovers that even the best recipe tastes better when you add time, care, and a few secret ingredients of your own.

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generationsBorn in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.

Winner Of The Guild Of Food Writers Cookery Book Award And Ofm Best New Cook Book 2018 An Essential Addition To Every Cook’s Bookshelf, The Modern Cook’s Year Will Show You How To Make The Most Of Seasonal Produce, Using Simple, Hugely Inventive Flavours And Ingredients.

#1 New York Times BestsellerMagnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:Chicken Pot PieChocolate Chip CookiesAsparagus and Fontina QuicheBrussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic ReductionPeach CapreseOvernight French ToastWhite Cheddar BisqueFried Chicken with Sticky Poppy Seed JamLemon PieMac and CheeseFull of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

Now, from Debbie Macomber's Cedar Cove Cookbook, you can relish in your own home the same superb meals found in Cedar Cove's households. Charlotte Rhodes, one of the series' most beloved characters, invites all fans of Cedar Cove, as well as anyone who enjoys classic home cooking, to join her in touring the town's kitchens as she shares more than 130 of her treasured family recipes. (And she's got plenty to tell you about the people of Cedar Cove, too!)You'll find such mouthwatering dishes as:· Justine Gunderson's Grilled Salmon with Lime-Jalapeño Butter· Teri Polger's Macaroni and Cheese· Charlotte Rhodes's Cinnamon Rolls· Olivia Griffin's Creamy Tarragon Chicken Salad· The Pot Belly Deli's Broccoli and Cheese Soup in a Bread Bowl· And many moreWhether you've just discovered the world of Cedar Cove or have devoured all the books, you can now partake of the town's culinary traditions and cook just like Charlotte, her family and friends!

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

The Foxfire Americana Library brings you back-to-basics recipes for breads, cornbreads, puddings, cakes, and pies that are just as easily baked on a modern oven as the traditional Appalachian woodstoves where they began. For adventurous cooks, this volume also includes instructions and diagrams on how to build a churn and make your own butter. Recipes include:   Corn Pone Hush Puppies Rye Bread Cracklin’ Bread Molasses Sweet Bread Syrup Bread Dried Apple Cake Tame Gooseberry Pie Aunt Arie’s Recipe for Egg Custard Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia.  Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary.

NEW YORK TIMES BESTSELLER Voted the Favorite Vegan Cookbook of 2023 by VegNews Tabitha Brown, the #1 New York Times bestselling author of Feeding the Soul, presents her first cookbook—full of easy, family-friendly vegan recipes and stories from the spirit, inspired by her health journey and love of delicious food. Sometimes people say to Tabitha Brown, “I’ve never eaten vegan before.” As Tab says, “Have you ever eaten an apple?” After living with a terrible undiagnosed illness for more than a year and a half, Tab was willing to try anything to stop the pain. Inspired by the documentary What the Health, she tried a thirty-day vegan challenge—and never looked back. Wanting to inspire others to make changes that might improve their own lives, she started sharing her favorite plant-based recipes in her signature warm voice with thousands, and now millions, of online fans. Tab’s recipes are flexible, creative, and filled with encouragement, so you trust yourself to cook food the way it makes you happy. If you’re already a “cooking from the spirit” sort of person, you’ll love how much freedom Tab gives to make these delicious vegan dishes your own. If you’re newer to cooking—or to vegan cooking—Tab will help you get comfortable in the kitchen and, most important, have fun doing it! In this joyful book, Tab shares personal stories, inspirational “Tabisms,” and more than eighty easy, family-friendly recipes, including: Yam Halves Topped with Maple-Cinnamon Pecan Glaze Stuffed Avocado Jackfruit Pot Roast Crab-less Cakes with Spicy Tartar Sauce Who Made the Potato Salad? Kale and Raspberry Salad Strawberry Cheesecake Cups Cooking from the Spirit is for anyone interested in plant-based eating and all lovers of food, plus anyone who wants a little warm inspiration in their lives. As Tab says, “Honey, now let’s go on and get to cooking from the spirit. Yes? Very good!”