<b>Make the most of your multicooker with this new collection of rigorously tested, foolproof recipes that can either be pressure-cooked or slow-cooked. We put you in the driver's seat so you can choose the timing that works for your busy life, and know you'll get perfect results every time. Praised by Wired.com and featured by Chicago Tribune, Booklist, Epicurious, Booklist, and Eat This, Not That!</b><br /><br />Multicookers such as the GoWISE USA and Instant Pot Duo are hugely popular; however, most recipes are unreliable or are designed to work in only one model of multicooker--and most often, they use only the pressure-cook setting. Enter Multicooker Perfection, a collection of foolproof recipes tested and developed to work that work in any multicooker and conform to your schedule. Make each recipe "fast" using the pressure-cook setting or let dinner cook while you're out by preparing it "slow" on the slow-cook setting.<br />These crowd-pleasing recipes are perfectly suited for cooking at the touch of a button, from soups and stews like Easy Beef and Barley Soup and Chipotle Pork and Hominy Stew; to weeknight-friendly meals like Braised Chicken Breasts with Tomatoes and Capers, Ziti with Sausage Ragu, and Thai Braised Eggplant; to company-worthy dishes like Tamarind Braised Beef Short Ribs and Osso Buco with Sweet and Spicy Peperonata. Plus, you'll find a chapter of unexpected recipes like Boston Brown Bread, Buffalo Chicken Wings, and even a perfectly creamy Cheesecake. Make cooking easier and better with this must-have cookbook for any multicooker owner.

<p><b>Nigella Lawson, the international bestselling author of such classic cookbooks as <i>How to Be a Domestic Goddess</i> and <i>Simply Nigella: Feel Good Food</i>, shares recipes of the meals that she loves to cook for friends and family.</b></p><p>Warm, comforting, and inspiring, Nigella’s <i>At My Table</i>: <i>A Celebration of Home Cooking</i> offers a collection of recipes that are simple to prepare, giving you an opportunity to enhance your culinary skills and create a variety of delicious dishes—featuring a host of new ingredients to enrich classic flavors and tastes.</p><p>From main courses including Chicken Fricassee, Hake with Bacon, Peas and Cider, and Chili Mint Lamb Cutlets through colorful vegetable dishes such as Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa to treats of Emergency Brownies, Sticky Toffee Pudding, and White Chocolate Cheesecake, Nigella will help you serve up savory and sweet foods for a fine dining experience straight from your own kitchen.</p><p><b>Includes more than 100 color photographs of dishes to whet your appetite. </b></p>

<b>The practical art of making more with less--in the kitchen!</b><br /><br />Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. <i>The Minimalist Kitchen</i> includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes.<br /><br />While <i>The Minimalist Kitchen</i> helps tackle one of the home's biggest problem areas —the kitchen—this book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesn’t take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.

<I>Kitchen Confidential</I> reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." <br />Last summer, <I>The New Yorker</I> published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

<b><i>Nigellissima</i>, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts. </b><br /> <br />“It was when I was sixteen or seventeen that I decided to be Italian. Not that it was a conscious decision . . . No: I simply felt drawn to Italy,” writes Nigella.<b> </b>And so it was that before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian.  Indeed, Italian cooking is trademark Nigella: light on touch but robust with flavor. <br /> <br />With beautiful color photographs to inspire, <i>Nigellissima</i> has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods.  From pasta and meat to fish, vegetables, and, of course, <i>dolci</i>, this cook’s tour has something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu is the perfect salve for a winter’s night, while tangy and light Spaghettini with Lemon and Garlic Breadcrumbs takes just minutes to prepare. Meatzza, the favorite at Nigella’s table, is a meatball mixture pressed into a pan and finished with traditional Margherita ingredients—or whatever you may have on hand. And the versatile Baby Eggplant with Oregano and Red Onion works beautifully as a starter or side <i>or</i> as dinner sprinkled with ricotta salata or crumbled feta. Here, too, are Green Beans with Pistachio Pesto, Roast Butternut with Sage and Pine Nuts, and fluffy Mascarpone Mash, Nigella’s twist on mashed potatoes.  Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few. <br /> <br />Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. For example, a stash of sweet vermouth saves you from opening a bottle when you need just a splash. If a recipe calls for the juice of a lemon, Nigella uses the zest, too—that’s where its force and fragrance lie. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian. <br /><i> </i><br /><i>Nigellissima</i> is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook.

<b>Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that put them to use in creative, inspired ways.</b><br /><br />Many home cooks find sauces to be intimidating, equating them with rarified French restaurant techniques. America's Test Kitchen is knocking down that preconception with this ground-breaking cookbook that brings the flavorful world of sauces to life through the lens of home cooking. Sauce becomes the home cook's secret weapon with more than 175 simple sauces accompanied by over 100 fresh and fun recipes that use them. You'll be amazed at the versatility of the recipes in this uniquely organized and beautifully illustrated cookbook. In addition to the must-have classics that will boost your cooking arsenal (think: Warm Brown Butter-Hazelnut Vinaigrette with a Frisée Salad, a bright and bold Thyme-Sherry Vinegar Pan Sauce to dress up a roast chicken, and a Teriyaki Stir-Fry Sauce for an at-home version of Chinese takeout), we also dive into the wide world of simmering sauces (from piquant Thai curries to complex Mexican moles), yogurt sauces (we take this familiar dairy product and give it new life), relishes (from classic Italian caponata to restaurant-inspired Grapefruit-Basil), herb sauces (Moroccan Chermoula to Argentinian Chimichurri to French Mint Persillade), and more to open up new realms of flavor in your kitchen. You'll find plenty of unexpected pairings that showcase the ways that sauces can improve your everyday cooking.

<p>From the <em>New York Times</em> bestselling author of <em>Bad Feminist</em>: a searingly honest memoir of food, weight, self-image, and learning how to feed your hunger while taking care of yourself.</p><p><em>“I ate and ate and ate in the hopes that if I made myself big, my body would be safe. I buried the girl I was because she ran into all kinds of trouble. I tried to erase every memory of her, but she is still there, somewhere. . . . I was trapped in my body, one that I barely recognized or understood, but at least I was safe.”</em></p><p>In her phenomenally popular essays and long-running Tumblr blog, Roxane Gay has written with intimacy and sensitivity about food and body, using her own emotional and psychological struggles as a means of exploring our shared anxieties over pleasure, consumption, appearance, and health. As a woman who describes her own body as “wildly undisciplined,” Roxane understands the tension between desire and denial, between self-comfort and self-care. In <em>Hunger,</em> she explores her past—including the devastating act of violence that acted as a turning point in her young life—and brings readers along on her journey to understand and ultimately save herself.</p><p>With the bracing candor, vulnerability, and power that have made her one of the most admired writers of her generation, Roxane explores what it means to learn to take care of yourself: how to feed your hungers for delicious and satisfying food, a smaller and safer body, and a body that can love and be loved—in a time when the bigger you are, the smaller your world becomes.</p>

<b>A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.</b> <br /><br />Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. <br /><br />Studded with full-color photos, <i>The Homemade Vegan Pantry</i> celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor. <br /><br /><i>The Homemade Vegan Pantry</i> raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

<div>Our readers say it best: "great ideas for on the go breakfast and lunch. Easy to follow, simple recipes, with ingredients you probably have". "If you are struggling, as I was, to get more fruits and veggies into your diet, this makes it so simple"<BR><BR>Amy Fazio’s second book, The Mason Jar Cookbook, shows the versatility and convenience of creating dishes in the mason jar. No longer just for jellies and jam, mason jars are now being filled in the most creative and often super healthy ways, such as salads and casseroles. The easy-to-follow recipes in this book will show you how to prepare breakfast, lunch and dinner in a mason jar. Oh, and dessert! Can’t forget dessert.<br /><BR>Some of the recipes included in the book are:<BR><BR>• Pumpkin Pie Overnight Oats<BR>• Creamy Polenta with Bacon and Eggs<BR>• Spicy Watermelon and Cotija Salad<BR>• Roasted Butternut Squash and Kale Salad with Pepitas<BR>• Mexican Caesar Salad with greek yogurt dressing<BR>• Lazy Lasagna<BR>• Campers Sangria<BR>• Pie in a Jar<BR><BR>The Mason Jar Cookbook will feature, in beautiful full-color photos, over 100 ways to create, carry, and consume food in the mason jar. Many of the recipes will include tips on serving and storage. Several will also include notes on substituting ingredients to include seasonal fruits and vegetables.<BR><BR>Beautiful, convenient, easy, versatile and just plain cool. Just some of the many reasons why everyone should have mason jars in their life. <br /><BR>Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a <I>New York Times</I> 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.</div>

<p><b>150 brand-new recipes, party ideas and menus, killer playlists, and inventive beauty projects from How Sweet Eats blogger Jessica Merchant.</b></p><p>Jessica Merchant is like your most reliable girlfriend--that is, if your girlfriend was a passionate cook and serious beauty junkie. With her second book, she brings her signature playfulness to the page. It's filled with 150 brand-new recipes, along with themed menus, party ideas, killer playlists, and inventive beauty projects.</p><p>She's the extra hand guiding you in the kitchen giving you the most inventive pizza toppings (crispy kale and summer corn), showing you how to make hibiscus blueberry mint juleps, and telling you the coolest way to make a avocado face mask while you plan your weekly menu on Saturday morning. All her recipes are deliciously indulgent (think: poke tacos, toasted quinoa chocolate bark, pistachio iced latte) and all take 60 minutes or less to make.</p>