Food Network health guru Ellie Krieger shares her numerous delicious, nutritious recipes that focus on fresh, whole foods. Recipes include Cherry Vanilla Oatmeal, Marinated Feta and Olive Skewers, Shrimp Scampi with Artichokes, Fish Tacos with Chipotle Cream, and Double Chocolate Pudding Pie. With full-color photographs.
Beautifully designed and a joy to read, Martha Stewart's Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
A tour of sixty of the nation's most colorful local restaurants features the author's observations of the eccentric personalities and outrageous fare he sampled during his journey, in an account that is complemented by travel tips, recipes, and memorabilia.
Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read.
A chef host of Food Network's Jamie at Home presents a companion to his show that explains the benefits of buying locally grown produce and cultivating one's own vegetable garden, in a volume complemented by more than one hundred recipes.
A noted chef and raconteur celebrates the people, landscape, and traditions of America's South in a cookbook that presents Southern food with a contemporary twist in more than 150 original recipes for creative dishes that range from Sweet Potato Soup to Sweet Tea Pie, accompanied by personal anecdotes, cooking shortcuts and variations, and tips on ingredients, preparation techniques, storage, and more.
The founder of www.hungry-girl.com introduces a delicious assortment of guilt-free, low-calorie, low-fat recipes and eating strategies for readers who love to eat and want to enjoy their favorite foods without paying the price, with such dishes as Eggs Bene-chick, Ooey Gooey Chili Cheese Nachos, Death by Chocolate Cupcakes, and other tempting treats.
Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. This work presents contemporary versions of traditional Ashkenazi foods - rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings).
In an all-new cookbook that explores the world of flavor, the Barefoot Contessa explains how to transform fresh, readily available ingredients into an elegant but easy-to-prepare meal, introducing nearly one hundred original recipes for everything from lobster and corn chowder to easy sticky buns, accompanied by entertaining tips and full-color photographs.