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Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks..
Price: $18.95 [Notify me when price goes down.]

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.
Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLEis an essential reference for every kitchen..
Price: $20.37 [Notify me when price goes down.]

By the time she was a teenager, Sara Jenkins had lived all over the Mediterranean, from Italy and France to Spain, Lebanon, and Cyprus, in cosmopolitan cities and in rural hamlets The family eventually put down roots in a ramshackle farmhouse in a small Tuscan village, where she learned how to make ragù and handmade pasta at the elbow of her Italian "grandmother" on the nearby farm. Meals came from the garden and the surrounding pastures, not the supermarket, and Jenkins grew up schooled in the tradition of cooking from what was on hand.

In Olives & Oranges, Jenkins shares the simple, striking dishes she learned at the source. Many, like Peppery Braised Short Ribs and Classic Tuscan Eggplant Parmesan, are favorites from childhood. Others, like Short Pasta with Mushrooms and Mint and Spicy Lemon–Chocolate Ganache Tart, have a contemporary sensibility. Jenkins shows how understanding the Mediterranean "language of flavor" can help you follow your instincts and make your own great meals based on what you have, too. You'll see how salt and lemon juice bring out the natural sugar in Carrot Salad with Lemon, Sea Salt, Parsley, and Olive Oil, and how to use the same technique with lime, salt, and a Moroccan condiment called harissa for a completely different effect in Tunisian Raw Turnip Salad.

The opening chapter introduces "small plates"— easy, versatile dishes that can preface a dinner or be grouped together for a small feast, from Roasted Red Peppers with Garlic and Celery Leaves to Chicken Liver Crostini. Soups are spontaneous and flexible, whether they are cooling purées like White Almond Gazpacho or sturdy full bowls like Rich Chicken Soup with Greens. The incomparable pastas encompass fast every-night selections (Spaghettini with Burst Cherry Tomatoes) to complex celebration affairs like Braised Rabbit Ragù and Homemade Lasagna.

Fish, poultry, and meat chapters feature rustic preparations: roasted scallops capped with a pale green butter seasoned with parsley and garlic; an impressively big-flavored chicken smeared with a mixture of bacon and herbs and baked in a salt crust; and a spectacular staple of Roman trattorias, veal cutlets wrapped in prosciutto and sage and crisp-fried. Desserts range from fresh Strawberries with Prosecco to a sumptuous Coffee Cardamom Crème Caramel to the rich but light Lemon Olive Oil Cake.

Each of the recipes in the book is identified as "Quick-Cook" or "Slow-Cook" so you can choose which fit best into your schedule. "Flavor Tips" throughout the book suggest ways to modify the dishes so you can use what's freshest and most available.

The daughter of the noted food authority Nancy Harmon Jenkins, SARA JENKINS has earned raves at all the New York restaurants where she has been the chef, including 50 Carmine, Il Buco, I Coppi, and Patio. Her newest venture, Porchetta, is located in New York City's East Village. This is her first book..
Price: $21.88 [Notify me when price goes down.]

This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate..
Price: $15.27 [Notify me when price goes down.]

Just one pan? No problem! You’ll need only a single skillet, or a roasting pan, or a Dutch oven to make any of the 100 knockout recipes that have made this team the hottest culinary duo west of the Rockies

Today their catering business and restaurant are the toast of Los Angeles, but Jon and Vinny still remember what it was like to cook with a minimum of space, time, and equipment. And they know that it is the feel-good, homestyle favorites that win raves from their clients and will make any home cook’s reputation. In Two Dudes, One Pan they show you how to prepare a surprising array of dishes—from finger foods to sweets and everything in between—using a few simple pieces of equipment and never more than one at a time.

Just as Jon and Vinny depend on fewer kitchen tools and gadgets than most cooks, they also believe it’s possible to eat well without spending a fortune, and their varied, deeply flavored food won’t send you running to the gourmet shop in search of an obscure ingredient. For them, it’s all about what you can do with food from the local grocery store. Pick up your favorite pan and try your hand at dishes like:

Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw * Sake-Soy Sea Bass with Baby Bok Choy * Spicy Roasted Cauliflower, Capers, and Parm * Sherried Salmon and Cipollini Onions * Five-Spice Cornish Hens * Pistachio Tiramisù with Sweet Cherry Sauce * Pumpkin Pie Bars

With full-color photographs, ingredient alternatives, helpful tips and shortcuts, and dozens of straightforward, down-and-dirty recipes that pack a wallop of flavor, Two Dudes, One Pan will inspire you to use less—and cook more..
Price: $14.35 [Notify me when price goes down.]

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen..
Price: $15.00 [Notify me when price goes down.]

What if we told you that recipes don't have to be fast to be simple? That cooking methods like stewing, braising, and roasting can actually be fuss-free? The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better - and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature - such as roasts, braises, and stews - we think of an all-day affair requiring constant attention, something to prepare for a special occasion or when you can commit a full day to the task. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy - although they take time, the process is largely unattended, leaving you free to simply walk away. You'll find all the classic slow-cooked dishes here - dishes where time, slow simmering, and gentle heat work their magic - from Prime Rib and Classic Beef Chili to Smothered Pork Chops and Cassoulet. But we also introduce to you some new favorites such as Carnitas, the Mexican version of pulled pork (a slow braise renders the pieces of pork rich and tender, while a quick broil at the end creates an irresistibly crisp, caramelized exterior) and Braised Chicken with Almonds and Pine Nuts (a boldly-flavored Spanish dish thickened with a picada - a mixture of ground almonds, pine nuts, parsley, and saffron). And we didn't forget to make use of the slow cooker; sure, you already know you can make all kinds of stews and chilis in this convenient piece of equipment, but we've discovered it's also great for making Homemade Chicken Broth or Meatballs in Marinara (a quick stint in the microwave rids the meatballs of excess fat without creating a tough exterior). Want to know one of the easiest, most foolproof ways to cook fish? Simply throw it in a pot with some lightly sautéed aromatics and put it in the oven. Our Salmon en Cocotte with Leeks and White Wine might take a little longer to cook than fish cooked another way, but it's hands-free time as the low, gentle heat of the oven and covered pot concentrate the flavors and keep the fish moist - say goodbye to dried-out fish forever.
Sometimes a novel approach is required to make a slow recipe easier. What do you do when you want barbecued ribs in the middle of winter? Move the process indoors - your oven, a baking stone, and some tea leaves are all you need to get long-cooked, smoky flavor any time of year (and eliminate constant monitoring in the process). How do you ensure foolproof results for finicky side dishes such as polenta, risotto, and rice? Cook them in the oven - our baked versions provide gentle heat that is much more reliable and consistent than classic stovetop versions. And they're easier too - you'll be surprised to find that our Baked Risotto requires no stirring once it goes in the oven.
We'll also show you how to apply slow cooking techniques to vegetables and fruit, creating new and unexpected flavors and textures in the process. Slow-Braised Carrots take an hour to cook but the simple approach (simmering them in butter and water and then browning them at the end) gives you the sweetest, creamiest, most flavorful carrots we've ever tasted. Don't know what to do with less-than-perfect tomatoes? Slow-roast them to concentrate their sweet flavor and draw out their juices (they make a great side dish or you can use them as part of a salsa or sauce). Slow cooking isn't just uncomplicated cooking - it can be economical and convenient too. With The Best Slow & Easy Recipes, we'll bring you back to the simple art of slow cooking. We promise it's worth the wait..
Price: $22.00 [Notify me when price goes down.]

With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread..
Price: $21.94 [Notify me when price goes down.]

As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest, and most remarkably varied form of bread.

In their James Beard Award-winning cookbook Flatbreads and Flavors Alford and Duguid share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths, Flatbreads and Flavors maps a course through cultures old and intriguing, and, with clear and patient recipes, makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.

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Price: $12.90 [Notify me when price goes down.]

A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously." —Florence Fabricant, The New York Times

This James Beard Award-nominated collection of more than 350 recipe favorites from EatingWell, The Magazine of Food & Health provides a vital transition from short-term diets to long-term health by offering up delicious, easy-to-prepare recipes that appeal to the health-conscious cook without sacrificing taste. Learn the flavors, strategies, and insights to help you keep fit and stay healthy while never boring your palate.

The Essential EatingWell Cookbook includes:
• A unique "Healthy Weight-Loss Index" that identifies which recipes fit into particular diet guidelines, rating them on overall health, fiber content, and low-carb weight plan compatibility
• A helpful "Essential EatingWell Pantry" that lists what easy-to-find ingredients to always have on hand to ensure delicious results every time
• A nutritional analysis for each recipe, including calorie, fat, protein, fiber, and carbohydrate totals
• Recipes for every meal, from breakfast to dinner, including chapters of delicious side dishes, salads, breads, and desserts
• 16 color pages..
Price: $11.67 [Notify me when price goes down.]