Quentin Bacon

A collection of eighty-five all-new recipes by the James Beard Award-winning host of the Emmy Award-winning Food Network series features comforting twists on childhood favorites, including cheesy chicken enchiladas, tomato and goat cheese crostata, and banana rum trifle. Cooking comfort food-- particularly fresh, modern comfort food-- ensures that everyone at your table will feel happy and satisfied. Garten knows that serving delicious food will feed...

Presents one hundred fifty healthy adaptations for such classic favorites as meatloaf, lasagna, and chicken pot pie, in a volume that shares easy-to-implement tips for rendering popular comfort foods lower in calories and fat.

"True rye bread--the kind that stands at the center of northern and eastern European food culture--is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly...

"From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples,...

Legendary New York City baker and restaurateur Sarabeth Levine shares her most beloved breakfast and brunch recipes.

"Growing up in Isfahan, a province in central Iran, Nasim Alikhani was a passionate cook almost from birth, spending the first decades of her life in the kitchen alongside her mother. And so, when she departed after the revolution--with two suitcases, both filled with Iranian pantry staples--it was by recreating the dishes of her childhood that she was able to feel connected to her home. After decades of cooking for friends and classmates, she opened...

Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. Includes a chapter on making jams, compotes, and fruit butters with...

"More than three years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. Celebrating the treasures of state fairs, dishes from local rotary clubs, and special meals passed down through immigrant families who settled in different areas of the country, Batali interprets these regional gems with the same excitement and passion that he has approached...