The must-have cookbook from the chefs at VitamixFor the nearly one-hundred-year-old, family-run Vitamix company, health and vitality are in the name. The Vitamix Cookbook will change the way you think about ingredients by showing you how to incorporate more whole foods into your diet through delicious, easy-to-make recipes using a Vitamix blender. For these dishes, you can really use whole ingredients to make complete, satisfying meals in minutes. Blend the pineapple core, too fibrous to chew, into a refreshing Coconut-Pineapple Sherbet. Puree the whole tomato into Farmers' Market Marinara Sauce and use the sauce on top of homemade Polenta Pizza made from freshly ground cornmeal. Each of these 250 recipes relies on nutrient-dense whole foods, and with decreased prep time from blending, most come together in less than 30 minutes. By using the Vitamix to combine the flavors and nutrients in whole foods, you can improve your diet without sacrificing flavor or convenience. You will discover how to: chop vegetables in seconds for a savory soup that heats itself during the blending processmix your own flours and make bread doughmake innovative sauces and dressingsgrind fresh nut butterswhip up fresh juices, smoothies, nut milks, and even cocktailsand much more"With health, we have wealth!" Vitamix founder William Grover Barnard declared, and the immeasurable value of good health is reflected in every recipe in this book. Written by Jodi Berg, a fourth-generation member of the Barnard family and the Vitamix president and CEO, The Vitamix Cookbook includes dozens of gluten-free, vegetarian, and vegan recipes, as well as inspiring success stories of a whole foods lifestyle. It is the essential cookbook for longtime Vitamix users—or anyone just discovering the marvels of the machine that has transformed the lives of home cooks for generations.

Each week on Recipe Rehab, two celebrity chefs face off in a competition to transform a family's beloved (but not-so-healthy) recipe into a healthier dish, slashing fat and calories without sacrificing flavor. Now those chefs—including Spike Mendelsohn, Aida Mollenkamp, and Candice Kumai—have teamed up to show you how to make these delicious meals in your own kitchen.Start the day off right with a Grab-and-Go Bagel and Lox Sandwich, Fully Loaded Breakfast Burrito, or light Lemon Poppy Seed Muffin. Satisfy your fast-food cravings with Nachos Supreme, Big Island Burgers, and Crispy Beef Tacos. Whip together a weeknight meal in 30 minutes with Orange Chicken, Mexican Pizza, or Miso Salmon. Feed a crowd with a simmering pot of Turkey Chili, Beef Burgundy Stew, or Barley Risotto with Fennel and Radicchio. Indulge your sweet tooth guilt-free with Strawberry Cheesecake, Lighter Lemon Bars, or Nearly No-Fat Brownies.With 80 recipes and helpful cooking tips from your favorite chefs, you'll discover new ways to reinvent your weeknight routine and rehab the meals your family loves.

"That's when I saw him—the cowboy—across the smoky room."I'll never forget that night. It was like a romance novel, an old Broadway musical, and a John Wayne western rolled into one. Out for a quick drink with friends, I wasn't looking to meet anyone, let alone a tall, rugged cowboy who lived on a cattle ranch miles away from my cultured, corporate hometown. But before I knew it, I'd been struck with a lightning bolt . . . and I was completely powerless to stop it.Read along as I recount the rip-roaring details of my unlikely romance with a chaps-wearing cowboy, from the early days of our courtship (complete with cows, horses, prairie fire, and passion) all the way through the first year of our marriage, which would be filled with more challenge and strife—and manure—than I ever could have expected. This isn't just my love story; it's a universal tale of passion, romance, and all-encompassing love that sweeps us off our feet. It's the story of a cowboy.And Wranglers.And chaps.And the girl who fell in love with them.

In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate.Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto or New England-Style Fish and Shellfish Chowder, and comforting classics such as Cola-Braised Pot Roast with Vegetables and Southern-Style Chicken and Dumplings. Emeril also explores the spice trail with his bold twist on some of the world’s global traditions—Indian Karahi Chicken, Korean Kimchi and Beef Stew, and Mexican Pork and Red Chile Posole.With more than 130 flavorful dishes and beautiful color photos throughout, Emeril’s recipes use foolproof techniques and staples from a well-stocked pantry to create filling meals that you’ll be proud to bring to the table. The perfect family dinner or star of your next potluck celebration is just one pot away!

More than sixty unique couture confections that take the pastry arts to a whole new level of imagination, style, and tasteWith 250 full-color photographs and illustrations

In the summer of 2008 the Van Leeuwen team rolled out their first two yellow ice cream trucks in New York City. Now, with over seven years of ice cream making under their belts, Laura, Ben, and Pete are delighted to share their recipes and stories with you.With an emphasis on traditional practices and artisanal ingredients, Van Leeuwen Artisan Ice Cream will teach you how to make these delicious scoops at home and give you the foundation to create any flavor your heart desires.

The cookbook chronicles of the visionary, charismatic chef Ludo Lefebvre and his cult hitpop-up restaurant, LudoBites, worshiped by critics and foodies alike.Ludo Lefebvre is a culinary prodigy who worked at his first three-star Michelin restaurant at age fourteen. By twenty-five he was running his own kitchen in Los Angeles—winning accolades for serving the most imaginative, forward-thinking food the city had ever seen. In 2007, he traded fine dining—with its endless pomp and bottomless resources—for the freedom to cook outside the box, even if it meant sacrificing his skilled kitchen brigade and drafting an eight-year-old to clean green beans and separate eggs.The result was LudoBites, a "touring" restaurant that, like a rock 'n' roll band, roved the streets of Los Angeles, playing to different sold-out crowds every four months, bringing together old-money customers with a new generation of ambitious eaters who cram in elbow to elbow and cheek to cheek for the chance to sample Lefebvre's inspired, wildly imaginative food. LudoBites is the chronicle of that journey. Each chapter showcases the story and the outrageously inventive food of the seven different LudoBites incarnations, featuring recipes that merge the techniques Lefebvre perfected in his years at the finest French restaurants with the simplicity forced upon him by the limits of a pop-up kitchen.Essays prefacing each chapter give an unprecedented glimpse into the mind of "the chef of the future" (Time), a culinary genius who breaks all the rules, and beautiful, full-color photographs offer behind-the-scenes glimpses of the pain, drama, and triumph inherent in his creative process. As innovative and inviting as the unique chef it captures, LudoBites is a fascinating look at food and a revolutionary new way of cooking.

Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.

Who can resists the lure of chocolateIn this rich new cookbook, America's No 1 expert, award-winning pastry chef Marcel Desaulniers, offers the biggest and best collection of chocolate desserts available - dozens of incredible treats of every variety, from cakes to cookies and puddings pops to pies. Going beyond ordinary desserts, Celebrate with Chocolate includes such decadent delights as Truffle Tart, Chocolate Peanut Butter and Jelly Sandwich Cookies, Chocolate Grasshopper Ice Cream Sandwich, Cocoa Roll, Chocolate Brioche French Toast, and more. With expert instructions and an informative section on equipment, ingredients and techniques, Celebrate with Chocolate is a chocoholic's dream come true - the ultimate must-have cookbook for every aficionado's shelf.

For over twenty years, superstar rocker and New York Times bestselling author Sammy Hagar has been a culinary fixture through his iconic Cabo Wabo Tequila brand and his legendary restaurants. In Are We Having Any Fun Yet?, Sammy brings you into the kitchen, behind the bar, and into the center of the party like never before, spilling his secrets from a lifetime of rock-and-roll entertaining and making kick-ass food. Collecting his favorite recipes from home, the road, and his go-to vacation spots, Cabo and Maui, Sammy shows how you can bring a bit of rock and roll to every meal, with a step-by-step approach to preparing his favorite recipes and a bunch of celebrity chefs from around the globe to come along for the ride. Of course, nothing goes better with a great meal than a good drink. Here too are Sammy's greatest drink recipes accompanied by true stories of the wild nights that brought them to life.Complete with even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy's tips for entertaining like a rock star, Are We Having Any Fun Yetshows you how to eat, drink, and party like the Red Rocker himself.

For many people, wine is an anxiety-inducing mystery as arcane as quantum physics, and with so many varieties, it's difficult to know what to choose. As New York Times wine critic Eric Asimov argues, that puzzling uncertainty often prevents people from buying and ordering wine, depriving them of an exquisite, deeply satisfying experience.In How to Love Wine, Asimov examines why the American wine culture produces such feelings of anxiety and suggests how readers can overcome their fears and develop a sense of discovery and wonder as they explore the diversity and complexity of the world of wine. With warmth, candor, and intelligent authority, Asimov interweaves his professional knowledge and insights with engaging personal stories of his love affair with wine, a lifelong passion that began when he was a graduate student on a budget.In a direct, down-to-earth manner, Asimov discusses favorite vineyards, wine's singular personalities, the "tyranny of tasting notes"—those meaningless, overwritten wine de*ions that often pass for criticism today—and current wine issues.Throughout, he incorporates in-depth discussions of beautiful wines, both easy to find and rare, and pays special attention to those that have been particularly meaningful to him. Thought-provoking and enjoyable, How to Love Wine will help diminish readers' anxiety, bolster their confidence, and transform them into true wine lovers.

Firm, ripe tomatoes. Golden corn. Fragrant basil. Juicy peaches. Nothing compares with the bounty of summer when colors, flavors, and aromas are at their peak and cooking is easier than ever. Fresh, ripe produce is so tasty and perfect on its own that creating a terrific summer meal can be stress-free, delicious, and fun.In Summer Gatherings, award-winning cooking instructor Rick Rodgers has compiled his favorite simple summer recipes that make the most of the season's flavors. Purposely casual, stripped to their essentials, these recipes are uncomplicated by elaborate sauces or fussy garnishes, focusing instead on the fruits and vegetables that make summer cooking what it is. With Watermelon, Tomato, and Mint Salad to Fried Stuffed Zucchini Blossoms; Soft Shell Crab BLT Sandwiches; Chocolate Cherry Parfaits; Grilled Chicken with White Rosemary Barbecue Sauce; Risotto with Tomatoes, Basil, and Ricotta Salata; and Cantaloupe Ice Pops, Rodgers will help you take full advantage of summer's bounty.From family cookouts to neighborhood block parties, from picnics on the lawn to picnics at the beach, the appetizing recipes and photographs in Summer Gatherings are guaranteed to satisfy and inspire all season long.

It's what's inside that counts! Surprise your friends and family with these stunningly inventive cakes, including easy-to-follow instructions that even a beginner can master.For Amanda Rettke, founder of iambaker.net, every cake is a gift to be shared, a special treat that should be lovingly prepared and intriguingly designed—from the inside out. Whether it's a striking all-white cake with a secret rainbow heart baked inside, a birthday cake complete with a surprise balloon in the middle, or the gorgeous rose cake that took the blogging world by storm, Amanda's creations are downright revolutionary—and tons of fun! In Surprise-Inside Cakes, she gives us fresh new ways to enjoy life's greatest occasions, with themes and cakes including: Celebrating Family—Stripe Birthday Cake, Paw Print Cake, Rainbow Cake Celebrating You—Leopard Cake, Herringbone Cake, Cowboy Boot Cake Celebrating Love—Kiss Cake, Ring Cake, Sunset Cake Celebrating Holidays—Jack-o'-lantern Cake, Rudolph Cake, Holiday Candle Cake Celebrating Life—Football Cake, Cherry Cake, Smiley Face CakeFeaturing a few classic favorite cakes from her blog and more than forty brand-new cakes—along with her easy-to-follow instructions and step-by-step photo tutorials—Surprise-Inside Cakes shows you how to replicate these incredible designs in your own kitchen.To make these dazzling cakes, you can start with one of Amanda's delicious, foolproof recipes for cakes and frostings, or use a boxed cake mix or favorite family recipe. With tips on how to bake a level cake, tricks using household items such as rulers, biscuit cutters, and cookie cutters to carve and shape cakes, and Amanda's simple yet stunning frosting and decorating ideas, you'll not only be re-creating these amazing cakes for occasions large and small, you'll soon be using her techniques to create your own surprises!And your friends and family will be thrilled and delighted when a beautiful cake opens to reveal a special gift inside.

When warm rains give way to vibrant crocus blooms, it's time to step outside and enjoy the bounty of spring. From succulent strawberries and apricots to savory green garlic and vidalia onions, Spring Gatherings finds inspiration in the season's freshest ingredients. Award-winning cooking instructor Rick Rodgers captures spring's finest flavors in dozens of easy and elegant recipes. Start off a dinner party with Roasted Artichokes with Green Garlic Goddess Dip or Vidalia Onion Soup with Cheddar Toasts. Impress your friends with a main course of Duck Breasts with Rhubarb-Cherry Chutney or Marinated Grilled Pork Chops with Apricots. Finish the meal with tangy and refreshing Strawberry Mousse and your guests may never leave!You'll also find Rick's favorite recipe for luscious Hamantaschen, perfect for filling the cookie jar, and a complete menu for an Easter feast featuring Roast Rack of Lamb with Mint Béarnaise and Coconut Tres Leches Cake. There's no better way to usher in the season than by sharing a hearty meal with family and friends. With mouthwatering recipes and beautiful color photographs, Spring Gatherings will bring the fragrance and beauty of spring to your table all year long.

Fall in love with the magic of natural sugars!From honey and pure maple syrup to smoky muscovado, exotic coconut sugar, and more, there's a world of white-sugar alternatives just waiting to add mind-blowing flavor to your home baking. Real Sweet is the first naturally sweet baking book that's more "hip" than "hippie"—chockablock with eighty-plus recipes ranging from family-friendly favorites to dinner-party showstoppers. This irresistible collection includes Breakfast Cookies; Dark, Fudgy Muscovado Brownies; Raw Sugar and Mascarpone Caramels; and Maple Cream, Chocolate, and Walnut Tart—all without a speck of refined white sugar!Cookbook author and blogger Shauna Sever brings her fresh, modern, and charmingly funny style to this natural-sugars primer, along with tricks for converting your favorite white-sugar recipes, making Real Sweet the go-to inspiration source for the exciting range of natural and unrefined sugars and sweeteners on the market today.

Peanut butter makes everything better. Think about it: Peanut Butter Chocolate Chip Cookies. Cold Peanut Noodles. Peanut Butter Fudge. Still not convincedTry Peanut Butter Waffles, Pad Thai, or Chocolate Cupcakes with Peanut Butter Centers. In The Ultimate Peanut Butter Book, the tenth addition to their Ultimate series, Bruce Weinstein and Mark Scarbrough offer up hundreds of recipes and variations for America's favorite spread. From comforting Peanut Butter Sticky Buns to decadent Peanut Butter Cheesecake to outrageous Elvis Spread (peanut butter, bacon, and bananas), The Ultimate Peanut Butter Book takes Peanut butter way beyond the same old PB&J.

The star of Food Network's Dinner: Impossible, Chef Robert Irvine shares the adventurous story of his life, his thoughts on cooking, and his favorite recipesThere are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy.In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business. Sprinkled throughout are Irvine's most incredible recipes from his travels around the world, including Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese; Tea-Smoked Chicken; Lobster Risotto with Clams; and his ethereal Windsor Angel Food Cake. Easy to prepare and deliciously satisfying, these are dishes that everyone will savor.Irvine's candid stories and behind-the-scenes look at the creation of his Food Network TV show Dinner: Impossible prove that the life of a celebrity chef is anything but ordinary. As is Mission: Cook!—a unique and fascinating look into the mind and life of one of the world's hottest chefs.

Ian Jackman believes that life is too short to deny yourself our nation's true culinary treasures. Guided by food experts throughout the land, he travels from east to west—from small town to big city—uncovering local treats, guilty pleasures, and some oddities that no true food lover should miss. From lobster rolls and buffalo meat to banana cream pies and clam stuffies, Jackman finds the sinful temptations your taste buds crave—and he writes about them in a way that's certain to get any confirmed foodie salivating!Where you can find the very best burgers in America 21 varieties of apples you must try Lamb fries—eat or avoid?The country's primo pizza parlors And more!Escape the guilt and anxiety propagated by our puritanical, diet-obsessed society and indulge yourself with Eat This!

Twenty-two acclaimed writers celebrate the art of eatingWendell Berry Colette William Corbett Michael Dorris Alexandre Dumas M. F .K. Fisher Michael Frank Betty Fussell Evan Jones Judith B. Jones Barbara Kafka Madeline Kamman Charles Lamb Rose Macaulay Henry Matthews Joyce Carol Oates Francine Prose Paul Schmidt James Seay Charles Simic Edward Steinberg Alice WatersThere is more to be gained from our daily bread than mere sustenance. Curiosity, romance, ritual, and insight can be as much a part of a meal as any of its edible ingredients. In this delectable collection of essays on fine food and drink, twenty-two renowned writers capture the gestures, the celebrations, and the moments in which food, wine, and the act of eating transcend their initial purposes to become something far greater. A window into the eating lives of a handful of our finest literary artists, Not for Bread Alone is a tasty and most satisfying delight—a true culinary classic.

The Dumpling: A Seasonal Guide by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world. "A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat. A truly passionate exploration of every dumpling type imaginable, The Dumpling contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, The Dumpling contains a recipe for every taste bud, table, and occasion. Chapters 10, 11, and 12 October No-Fuss Potato Dumplings Spiced Carrot Pudding Collard Greens with Corn Dumplings Chicken Paprika with Dumplings Bean Soup with Tiny Dumplings Chickpea "Fish" in a Spicy Onion Sauce Bacon and Sage Roly Poly Daikon Cake Cheddar Cheese and Potato Pierogi Lentil and Onion Pierogi Potato "Tamales" Stuffed with Chicken and Jalapeno Beef-Stuffed Plantain Balls in a Cassava-Corn Soup November Dumplings and Cocky’s Joy "Napkin" Bread Dumpling Turkey Stew with Stuffing Dumplings Cranberry Pudding Lord Randall’s Pudding, An Apricot Dessert Sticky Toffee Pudding Potato Dumplings with Crouton Centers Country Cabbage Soup with Large Cornmeal Dumplings Philadelphia Pepperpot Soup with Dumplings Large Beef- and Spinach-Filled Dumplings in Beef Broth Dumplings Stuffed with Pears, Figs, and Chocolate Pumpkin and Lentil Ravioli with Browned Butter and Rosemary "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup December Root Vegetable Bread Dumplings Clootie Dumpling Starchy Coconut Stew with Slippery Rice Balls Guava Duff Potato Dumplings with Cabbage Layers John in the Sack Classic Christmas Pudding Chocolate Tamales Siberian Meat Dumplings Chestnut Ravioli with Sage Butter Sauce Chicken-Filled Dumplings in an Escarole Soup Dumplings Stuffed with "Stewed" Breadcrumbs

With so many different health products, superfoods, and diets all vying for your attention these days, how do you know what you should really be eating?In The 10 Things You Need to Eat, New York Times health columnist Anahad O'Connor and veteran Food Network chef Dave Lieberman team up to cut through all the claims and studies and identify ten simple foods with undeniable health benefits that you can find in any supermarket. With wit and verve, the authors combine their individual areas of expertise to create a lighthearted yet illuminating book that presents the fascinating science behind these ten powerhouse superfoods, along with a plethora of recipes that feature them in easy-to-prepare and delicious meals.If you are serious about living healthfully, this is the one book you won't want to live without.