Cookbooks

One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts

Yvonne Ruperti, recipe developer extraordinaire, will tempt readers into the kitchen with a uniquely simplified approach to baking. In this one-of-a-kind recipe collection, Yvonne shows how to create beautiful, delicious, and wholesome desserts from scratch using just one bowl. No mixer, no food processor. It’s for anyone looking for the ease and convenience of box

No Bake Makery

What’s the easiest way to make delicious and adorable desserts? Without an oven!

That’s NO BAKE MAKERY-all of the fun, but none of the fuss. These creative, two-bite treats of all kinds are impossible for anyone to resist-on any occasion. In addition to tips for perfecting your technique, ideas for decorating, and sidebar recipes, Cristina Suarez

Gluten is My Bitch

Gluten Is My Bitch offers a brutally honest and hilarious take on the realities of living a gluten-free life. As the 18 million gluten-intolerants and 3 million celiac disease sufferers in the United States can attest, living gluten-free isn’t a lot of fun, but author April Peveteaux has at least managed to make it funny. Described…

Miraval Mindful Eating

Internationally renowned and award-winning, Miraval Resort & Spa sits at the foot of the sprawling Santa Catalina Mountains in Tucson, Arizona. There, nestled within the warm desert landscape, Miraval is the premier destination for life betterment—a place where guests feel, are, and can be more.

 

Since its beginning in 1996, Miraval has upheld a powerfully simple vision:

Savory Bites

Hollis Wilder, two-time winner of the Food Network’s Cupcakes Wars, featured baker in the Cooking Channel’s pilot episode of Cupcake Confidential, and owner of Sweet! By Good Golly Miss Holly in Florida, shows you how to make mini meals in the form of the most adorable and beloved dessert: the cupcake!

After cooking for the

The Smitten Kitchen Cookbook

The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.

Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily

Small Plates and Sweet Treats:

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing.

Dishes range from soups and salads to savory

Secrets of the Best Chefs

Food Network web show host and Amateur Gourmet author Adam Roberts’s Secrets of the Best Chefs puts him at the elbows of the world’s great chefs, home cooks, professional kitchen workers, and everyone in-between in order to take him to the next level of culinary accomplishment.

Secrets of Great Chefs takes the author all over the country

The Brown Betty Cookbook

Mother-daughter team and Brown Betty Dessert Boutique founders Linda Hinton Brown and Norrinda Brown Hayat’s new book features recipes and family stories of Philadelphia’s post-World War II African-American community.

After opening their Brown Betty Dessert Boutique in Philadelphia in 2004, the women were showcased in O Magazine and Rachael Ray named their Strawberry Letter cupcake one of the

Baked Elements

In their third cookbook, Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients—from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elements—chocolate, for instance, or bananas—baking each one into

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