Nancy Silverton’s Pastries from the La Brea Bakery

Silverton also deftly teaches the delicate art of confections--here you'll find Almond Bark, English Toffee, and Lollipops--and demystifies the sometimes intimidating technique of doughnut making. The crowning touch is her detailed section on morn-ing pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the famous and flexible croissant, the fine-textured traditional brioche, and the pièce de résistance: puff pastry.

An important book from a baking and pastry icon, pastries from the La Brea Bakery, like Nancy Silver-ton's acclaimed Breads from the La Brea Bakery, is a bible of the craft for bakers everywhere. A selection of recipes from nancy silverton's pastries from the la brea bakeryapple fritters * asparagus-egg pie with potato crust * black currant silk tart blueberry-almond muffins * brownies with irish whiskey and currants * canellés caramel candy kisses * cheese croissants * chocolate-walnut scones * cinnamon Custard Tart  ¸  Country Feta Pies * Crème Fraîche Coffee Cake * Croissants * Crotin de Chocolat  ¸  Espresso Wheels * Everyone's Mother's Berry Cobbler * Ginger Scones * Hazelnut-Banana Tart  ¸  Iced Raisin Squares * Jelly Doughnuts * Lemon Turnovers * Madeleines * Moravian Ginger Snaps  ¸  Nectarine-Ginger Crisp * Nun's Breasts * Parma Braids * Pecan Sticky Buns * Ricotta Muffins  ¸  Rosemary Corncakes * Rugelach * Sesame-Pumpkin Seed Brittle  ¸  Sticky Toffee Pudding * Viennese Cream Brioche.

They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, or a time-honored bakeshop standard, a European classic, they are flavors you never tire of. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat.

Beautiful cookies, such as almond Sunflowers, and Swedish Ginger Wafers, Nun's Breasts, are centerpiece desserts on their own.

The Essential New York Times Cookbook: Classic Recipes for a New Century

The essential new york times cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. A new york times bestseller and winner of the james beard award: all the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.

Amanda hesser, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, co-founder and CEO of Food52 and former New York Times food columnist, and food writers. Devoted times subscribers will find the many treasured recipes they have cooked for years—plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.

Hesser has cooked and updated every one of the 1, 000-plus recipes here.

Substantial Salads: 100 Healthy and Hearty Main Courses for Every Season

Be inspired by the time of year and craft fresh, slow cookers, frying, grilling, home brewing and winemaking, delicious salads! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, baking, including books on juicing, and cast iron cooking.

Salads are often considered an appetizer or a summertime meal. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. All are made with seasonal ingredients for fresh and cost-effective meals.

Recipes include:• grilled asparagus with mozzarella• warm root vegetables with ham and gorgonzola• Roast beef and bean salad with tapenade• Halloumi potatoes with lamb kebabs• Apple chicken salad• Quinoa and oven-baked salmon salad• And many moreTake advantage of the season’s most wonderful ingredients, fresh berries, melon, wild mushrooms, asparagus, such as goat cheese, and fish.

Substantial salads offers one hundred healthy and delicious recipes for green salads, whole-grain salads, and dressings. But with rich, filling ingredients and heartier flavors, autumn, salads can be served as main courses even in spring, and winter. We’ve been successful with books on gluten-free cooking, paleo, raw foods, vegetarian and vegan cooking, and more.

. When the weather is too hot, lightly tossed greens with seasonal fruits and veggies are perfect for cooling the body and filling the stomach.

One Girl Cookies: Recipes for Cakes, Cupcakes, Whoopie Pies, and Cookies from Brooklyn's Beloved Bakery

From simple old-fashioned confections such as lemon bars and strawberry Rhubarb Pie with Spiced Oat Crumble to modern treats like Orange Butter Drops with Shredded Coconut and Pumpkin Whoopie Pies with Maple Spiced Filling, the recipes featured here will impress and delight anyone lucky enough to get a taste.

With beautiful color photos and tips for wrapping and gift-giving, One Girl Cookies will become a cherished addition to every passionate baker’s kitchen. This dessert destination—famous for its gorgeous bite-sized cookies, amazingly moist cakes, seasonal pies and tarts, and dangerously addictive whoopie pies—started simply, with one girl baking cookies out of a tiny apartment.

One girl cookies shares more than 50 recipes from the popular New York City bakery of the same name, as well as the sweet story behind its beginnings. Tucked away on a quiet, new york, tree-lined street in Brooklyn, is One Girl Cookies: a charming bakery and café whose owners have created what they call an Urban Mayberry.


The Dahlia Bakery Cookbook: Sweetness in Seattle

New york times bestsellerwhen it comes to delectable, nobody beats the world famous Dahlia Bakery of Seattle, cookies, pies, freshly baked cakes, and muffins, Washington. Owner, iron chef, and james beard award-winning cookbook author tom douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.


Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast

These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. With all the dishes that inspire pride in our national cuisine, in one place, Martha’s American Food gathers, the recipes that will surely please your family and friends for generations to come.

 . Above all, these are time-honored recipes that you will turn to again and again. And you will want to leave room for dessert, New York Cheesecake, with dozens of treats such as Chocolate-Bourbon Pecan Pie, and Peach and Berry Cobbler. Through sidebars about the flavors that define each region and stunning photography that brings the foods—and the places with which we identify them—to life, Martha celebrates the unique character of each part of the country.

Here, arugula, and whole-wheat spaghetti with meyer lemon, chicken and andouille gumbo, Grilled Bacon-Wrapped Whitefish, and one-dish meals that harness the bounty of each region’s seasons and landscape: Hot Crab Dip, Indiana Succotash, Tequila-Grilled Shrimp, too, are thoroughly modern starters, sides, and Pistachios.

Martha stewart, who has so significantly influenced the American table, collects her favorite national dishes--as well as the stories and traditions behind them--in this love letter to American food featuring 200 recipes. Organized geographically, the 200 recipes in martha’s american Food include main dishes such as comforting Chicken Pot Pies, easy Grilled Fish Tacos, irresistible Barbecued Ribs, and hearty New England Clam Chowder.


The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

And if you are experienced in the kitchen, you’ ll find challenging new concepts and dishes to spark your imagination. Our relationship with food has intensified, more pleasurable, become more controversial, richer, and sometimes more puzzling. How to eat supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.

How to eat supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. Their show, the splendid table, nourishing us, looks at the role food plays in our lives—inspiring us, making us laugh, and opening us up to the world around us.

Now they have compiled all the most trenchant tips, and everyday culinary know-how from the program in How to Eat Supper, never-fail recipes, a kitchen companion unlike any other. This is no mere cookbook. A fresh take on weeknight cooking from the splendid Table's Lynne Rossetto Kasper and Sally SwiftAs loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food.

We don’ t eat, shop, or cook as we used to. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food.

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, seasonality, more than 150 dazzling recipes emphasize spices, and bold flavors.

The hotly anticipated follow-up to london chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam ottolenghi is one of the world’s most beloved culinary talents. This visually stunning collection will change the way you cook and eat vegetablesFrom the Hardcover edition.


Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

With a primer on essential ingredients and techniques, eggplant manoushe with Labne and Za'atar, Whipped Feta with Sweet and Hot Peppers, and recipes such as Morning Buns with Orange Blossom Glaze, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

This charming collection of 100 recipes for everyday cooking and entertaining from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory. Ana sortun and maura kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra.

. In their first cookbook together, creating accessible, the two demystify and explore the flavors of this popular region, fun recipes for everyday eating and entertaining.

Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap Food52 Works

From brown butter cupcake brownies to "cuppa cuppa sticka" peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. A stunning collection of hassle-free recipes for baking cakes, tarts, cookies, muffins, puddings, and more, bread, from the editors behind the leading food website Food52.

Whether it's the chocolate cake at every childhood birthday, or hot dinner rolls smeared with butter at Thanksgiving dinner, blondies waiting for you after school, homemade baked goods hold a place in many of our best memories. Filled with generations’ worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day.

From the Hardcover edition. With this book, you can have homemade treats far superior to the store-bought variety, curated by the editors of Food52, even when it feels like you're too busy to turn on the oven. And that's why baking shouldn't be reserved for special occasions. They're not ordinary or ho-hum, either: ingredients you've baked with before and some you haven't - like black sesame, coconut oil, and lavender come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers.


Baking: From My Home to Yours

Dorie greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, who once told Dorie, Daniel Boulud, Julia Child, and arguably the greatest of them all, “You write recipes just the way I do. Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.

One hard-boiled critic called it “a joy forever. In baking: from my home to yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. Pierre hermé’s extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook.

. Big spicy muffins from her stint as a baker in a famous New York City restaurant. A dramatic black and white cake for a “wow” occasion. And as if all of this weren’t more than enough, to how to buy the finest butter, Dorie has appended a fascinating minibook, with more than 100 entries, from why using one’s fingers is often best, A Dessertmaker’s Glossary, to how the bundt pan got its name.

The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch. Even the most homey of the recipes are very special. French chocolate brownies a Parisian pastry chef begged for the recipe.