I Love Corn

by Lisa Skye

Price: $19.99
ISBN-13: 9781449418168
ISBN-10: 1449418163
Format: Hardcover
Size: 7 1/2 x 7 1/2 in.
Page Count: 160 pages

Tomatoland

How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

by Barry Estabrook
Price: $15.99
ISBN-13: 9781449423452
ISBN-10: 1449423450
Format: Paperback
Size: 5.5 x 8.5 in.
Page Count: 256 pages

Lard

The Lost Art of Cooking with Your Grandmothers Secret Ingredient

by Editors of Grit Magazine

Price: $24.99
ISBN-13: 9781449409746
ISBN-10: 1449409741
Format: Paperback
Size: 7.5 x 9 in.
Page Count: 272 pages

Americas Best Ribs

Tips and Recipes for Easy, Lip-Smacking, Pull-Off-the-Bone, Pass-the-Sauce, Championship-Quality BBQ

by Ardie A. DavisPhB, Chef Paul KirkCWC, PhB, BSAS

Price: $19.99
ISBN-13: 9781449414139
ISBN-10: 1449414133
Format: Paperback
Size: 8 X 10 in.
Page Count: 160 pages

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Quick-Fix Indian

Easy Exotic Dishes in 30 Minutes or Less

by Ruta Kahate

Price: $16.99
ISBN-13: 9781449409777
ISBN-10: 1449409776
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages

Seamus Mullen’s Hero Food

How Cooking with Delicious Things Can Make Us Feel Better

by Seamus Mullen

Price: $35.00
ISBN-13: 9781449407582
ISBN-10: 1449407587
Format: Hardcover
Size: 8 1/2 x 10 1/4 in.
Page Count: 320 pages

The Kitchen Diva’s Diabetic Cookbook

125 Healthy Delicious Recipes for Diabetics and Those Who Dine with Them

by Angela Medearis Shelf
U.S.: $24.99
ISBN: 9781449402396
Format: Paperback
Size: 7 3/4 x 8 3/4 in.
Page Count: 272 pages

Allergy-Friendly Food for Families

120 Gluten-Free Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Love

by Editors of Kiwi Magazine

Price: $24.99
ISBN-13: 9781449409760
ISBN-10: 1449409768
Format: Paperback
Size: 8 x 9 in.
Page Count: 256 pages

So Sweet!

Cookies, Cupcakes, Whoopie Pies, and More

by Sur La Table

Price: $15.00
ISBN-13: 9781449407285
ISBN-10: 1449407285
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 144 Pages

Sugar, Sugar

Every Recipe Has a Story

by Kimberly “Momma” Reiner, Jenna Sanz-Agero

Price: $29.99
ISBN-13: 9781449403584
ISBN-10: 1449403581
Format: Hardcover
Size: 7 x 9 in.
Page Count: 312 pages

Simply Fresh

Casual Dining at Home

by Jeff Morgan

Price: $25.00
ISBN-13: 9781449408268
ISBN-10: 1449408265
Format: Hardcover
Size: 9 1/2 x 9 1/2 in.
Page Count: 216 pages

50 Simple Soups for the Slow Cooker

by Lynn Alley

Price: $16.99
ISBN-13: 9781449407933
ISBN-10: 1449407935
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 104 pages

Robin Takes 5

500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM

by Robin Miller

Price: $29.99
ISBN-13: 9781449408459
ISBN-10: 1449408451
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 372 pages

Quick-Fix Vegan

Healthy Homestyle Meals in 30 Minutes or Less

by Robin Robertson

Price: $16.99
ISBN-13: 9781449407858
ISBN-10: 1449407854
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages

My Family Table

A Passionate Plea for Home Cooking

by John Besh

2012 IACP Award Winner in the Children, Youth and Family category

2012 James Beard Award Nominee

Price: $35.00
ISBN-13: 9781449407872
ISBN-10: 1449407870
Format: Hardcover
Size: 9 1/4 x 11 in.
Page Count: 272 pages

I Love Meatballs!

by Rick Rodgers

Price: $19.99
ISBN-13: 9781449407841
ISBN-10: 1449407846
Format: Hardcover
Size: 7 1/2 x 7 1/2 in.
Page Count: 176 pages

Bluestem

The Cookbook

by Colby Garrelts, Megan Garrelts, Bonjwing Lee

2012 James Beard Best Chef Midwest Award Finalist

Price: $45.00
ISBN-13: 9781449400613
ISBN-10: 1449400612
Format: Hardcover
Size: 9 x 10 in.
Page Count: 312 pages

The Brisket Book

A Love Story with Recipes
by Stephanie Pierson

Price: $29.99
ISBN-13: 9781449406974
ISBN-10: 1449406971
Size: 7 1/2 X 9 in.
Page Count: 224 pages

Vegan Family Meals

Real Food for Everyone

by Ann Gentry

Price: $25.00
ISBN-13: 9781449402372
ISBN-10: 1449402372
Format: Hardcover
Size: 7 1/2 x 9 1/4 in.
Page Count: 272 pages

Tomatoland

How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit

by Barry Estabrook

2012 IACP Award Finalist

Price: $19.99
ISBN-13: 9781449401092
ISBN-10: 1449401090
Format: Hardcover
Size: 6 x 9 in.
Page Count: 240 pages

Food from Many Greek Kitchens

by Tessa Kiros

Price: $35.00
ISBN-13: 9781449406523
ISBN-10: 1449406521
Format: Hardcover
Size: 8 X 9 in.
Page Count: 336 pages

Plum Gorgeous

Recipes and Memories from the Orchard

by Romney Steele

Price: $25.00
ISBN-13: 9781449402402
ISBN-10: 1449402402
Format: Hardcover
Size: 7 3/8 X 8 1/4 in.
Page Count: 192 pages

Quick-Fix Gluten Free

by Robert Landolphi

Price: $16.99
ISBN-13: 9781449402938
ISBN-10: 1449402933
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 184 pages

Feeding the Dragon

A Culinary Travelogue Through China with Recipes

by Nate Tate, Mary Kate Tate

Price: $24.99
ISBN-13: 9781449401115
ISBN-10: 1449401112
Format: Paperback
Size: 9 x 10 in.
Page Count: 304 pages

Cutie Pies

40 Sweet, Savory, and Adorable Recipes

by Dani Cone

Price: $16.99
ISBN-13: 9781449403058
ISBN-10: 1449403050
Format: Hardcover
Size: 7 x 7 in.
Page Count: 160 pages

Cucina Povera

Tuscan Peasant Cooking

by Pamela Sheldon Johns

Price: $21.99
ISBN-13: 9781449402389
ISBN-10: 1449402380
Format: Hardcover
Size: 7 x 8 in.
Page Count: 192 pages

Zombie Cupcakes

From the Grave to the Table with 16 Cupcake Corpses

by Zilly Rosen

Price: $14.99
ISBN-13: 9781449401122
ISBN-10: 1449401120
Size: 7 1/4 x 8 1/4 in.
Page Count: 80 pages

Ultimate Camp Cooking

by Mike Faverman, Pat Mac

Price: $14.99
ISBN-13: 9781449401597
ISBN-10: 1449401597
Size: 5 1/4 x 8 1/4 in.
Page Count: 216 pages

Maida Heatters Cookies

by Maida Heatter

Price: $19.99
ISBN-13: 9781449401153
ISBN-10: 1449401155
Size: 7 x 9 in.
Page Count: 320 pages

Maida Heatter’s Cakes

by Maida Heatter

Price: $19.99
ISBN-13: 9781449401146
ISBN-10: 1449401147
Size: 7 x 9 in.
Page Count: 368 pages

Pie Contest in a Box

Everything You Need to Host a Pie Contest

by Gina Hyams

Price: $14.99
ISBN-13: 9781449401016
ISBN-10: 1449401015
Size: 6 x 6 in.
Page Count: 48 pages

Quick-Fix Southern

Homemade Hospitality in 30 Minutes or Less

by Rebecca Lang

Price: $16.99
ISBN-13: 9781449401108
ISBN-10: 1449401104
Size: 7 1/2 x 9 in.
Page Count: 192 pages

Everyday Grilling

50 Recipes from Appetizers to Desserts

by Sur La Table

Price: $15.00
ISBN-13: 9781449400583
ISBN-10: 1449400582
Size: 6 1/2 x 6 1/2 in.
Page Count: 144 pages

Grilled Cheese Please!

50 Scrumptiously Cheesy Recipes

by Laura Werlin

Price: $16.99
ISBN-13: 9781449401658
ISBN-10: 1449401651
Size: 6 x 7 3/8 in.
Page Count: 184 pages

Heartland

The Cookbook

by Judith Fertig

Price: $35.00
ISBN-13: 9781449400576
ISBN-10: 1449400574
Size: 9 1/2 x 10 in.
Page Count: 304 pages

Tupelo Honey Cafe

Spirited Recipes from Ashevilles New South Kitchen

by Elizabeth Sims, Chef Brian Sonoskus

Price: $29.99
ISBN-13: 9781449400644
ISBN-10: 1449400647
Size: 8 x 10 in.
Page Count: 240 pages

I Love Bacon!

by Jayne Rockmill

Price: $19.99
ISBN-13: 9780740797668
ISBN-10: 0740797662
Format: Hardcover
Size: 7 1/2 x 7/12 in.
Page Count: 144 Pages

The Good Neighbor Cookbook

125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, and more

by Sara Quessenberry, Suzanne Schlosberg

Price: $16.99
ISBN-13: 9780740793554
ISBN-10: 0740793551
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 Pages

Bon Appetit Desserts

The Cookbook for All Things Sweet and Wonderful

by Barbara Fairchild

Price: $40.00
ISBN-13: 9780740793523
ISBN-10: 0740793527
Format: Hardcover
Size: 8 1/2 x 10 1/4 in.
Page Count: 704 Pages

Simple Comforts

50 Heartwarming Recipes

by Sur La Table

Price: $15.00
ISBN-13: 9780740793516
ISBN-10: 0740793519
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 144 Pages

Gifts Cooks Love

Recipes for Giving

by Diane Morgan, Sur La Table

Price: $25.00
ISBN-13: 9780740793509
ISBN-10: 0740793500
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 192 Pages

The Amish Cooks Anniversary Book

20 Years of Food Family and Faith

by Lovina Eicher, Kevin Williams

Price: $24.99
ISBN-13: 9780740797651
ISBN-10: 0740797654
Format: Hardcover
Size: 7 X 9 in.
Page Count: 304 Pages

The Pot and How to Use It

The Mystery and Romance of the Rice Cooker

by Roger Ebert

Price: $14.99
ISBN-13: 9780740791420
ISBN-10: 0740791427
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 160 pages

The Blue Chair Jam Cookbook

by Rachel Saunders

Price: $35.00
ISBN-13: 9780740791437
ISBN-10: 0740791435
Format: Hardcover
Size: 7 1/2 x 10 1/2 in.
Page Count: 384 pages

Their Last Suppers

Legends of History and Their Final Meals

by Andrew Caldwell

Price: $19.99
ISBN-13: 9780740797835
ISBN-10: 0740797832
Size: 6 X 9 in.
Page Count: 224 pages

Steak with Friends

At Home, with Rick Tramonto

by Rick Tramonto

Price: $35.00
ISBN-13: 978-0-7407-9257-1
ISBN-10: 0-7407-9257-1
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 304 pages

Eating Local

The Cookbook Inspired by America’s Farmers

by Sur La Table, Janet Fletcher

Price: $35.00
ISBN-13: 978-0-7407-9144-4
ISBN-10: 0-7407-9144-3
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 320 pages

Poor Girl Gourmet

Eat in Style on a Bare Bones Budget

by Amy McCoy

Price: $16.99
ISBN-13: 978-0-7407-8990-8
ISBN-10: 0-7407-8990-2
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 240 pages

At Our Table

Favorite Recipes to Share with the People You Love

by Roxie Kelley, Shelly Reeves Smith

Price: $24.99
ISBN-13: 978-0-7407-8346-3
ISBN-10: 0-7407-8346-7
Format: Hardcover
Size: 8 x 10 in.
Page Count: 176 pages

Mary Mac’s Tea Room

65 Years of Recipes from Atlanta’s Favorite Dining Room

by John Ferrell

Price: $27.99
ISBN-13: 978-0-7407-9338-7
ISBN-10: 0-7407-9338-1
Format: Hardcover
Size: 8 1/4 x 10 1/4 in.
Page Count: 208 pages

Spice Dreams

Flavored Ice Creams and Other Frozen Treats

by Sara Engram, Katie Luber, Kimberly Toqe

Price: $16.99
ISBN-13: 978-0-7407-8016-5
ISBN-10: 0-7407-8016-6
Format: Hardcover
Size: 7 x 8 in.
Page Count: 112 pages

The Kansas City Barbeque Society Cookbook

25th Anniversary Edition

by Ardie A. Davis, PhB, Chef Paul Kirk, CWC, PhB, BSAS, Carolyn Wells, PhB

Price: $24.99
ISBN-13: 978-0-7407-9010-2
ISBN-10: 0-7407-9010-2
Format: Hardcover
Size: 8 1/2 x 9 in.
Page Count: 336 pages

Cider Beans, Wild Greens, and Dandelion Jelly

Recipes from Southern Appalachia

by Joan E. Aller

Price: $27.99
ISBN-13: 978-0-7407-7958-9
ISBN-10: 0-7407-7958-3
Format: Hardcover
Size: 8 x 9 in.
Page Count: 224 pages

Mod Mex

Cooking Vibrant Fiesta Flavors at Home

by Scott Linquist, Joanna Pruess

Price: $24.95
ISBN-13: 978-0-7407-6865-1
ISBN-10: 0-7407-6865-4
Format: Hardcover
Size: 7 1/2 x 11 in.
Page Count: 224 pages

Slurp

Drinks and Light Fare, All Day, All Night

by Nina Dreyer Hensley, Jim Hensley, Paul Lowe

Price: $16.99
ISBN-13: 978-0-7407-6990-0
ISBN-10: 0-7407-6990-1
Format: Paperback
Size: 8 1/4 x 8 1/4 in.
Page Count: 176 pages

Small Plates, Perfect Wines

Creating Little Dishes with Big Flavors

by Lori Lyn Narlock

Price: $16.95
ISBN-13: 978-0-7407-6913-9
ISBN-10: 0-7407-6913-8
Format: Paperback
Size: 8 3/4 x 8 in.
Page Count: 152 pages

I Love Coffee!

Over 100 Easy and Delicious Coffee Drinks

by Susan Zimmer

Price: $16.99
ISBN-13: 978-0-7407-6377-9
ISBN-10: 0-7407-6377-6
Format: Paperback
Size: 7 1/2 x 7 1/2 in.
Page Count: 240 pages

50 Great Appetizers

by Pamela Sheldon Johns

Price: $14.99
ISBN-13: 978-0-7407-7650-2
ISBN-10: 0-7407-7650-9
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 112 pages

50 Great Pasta Sauces

by Pamela Sheldon Johns

Price: $14.95
ISBN-13: 978-0-7407-6178-2
ISBN-10: 0-7407-6178-1
Format: Hardcover
Size: 6 1/2 x 6 1/2 in.
Page Count: 112 pages

The Berghoff Café Cookbook

Berghoff Family Recipes for Simple, Satisfying Food

by Carlyn Berghoff, Nancy Ross Ryan

Price: $24.99
ISBN-13: 978-0-7407-8514-6
ISBN-10: 0-7407-8514-1
Format: Hardcover
Size: 8 x 10 in.
Page Count: 176 pages

Venezia

Food and Dreams

by Tessa Kiros

Price: $34.99
ISBN-13: 978-0-7407-8516-0
ISBN-10: 0-7407-8516-8
Format: Hardcover
Size: 8 x 9 in.
Page Count: 288

Bread Matters

The State of Modern Bread and a Definitive Guide to Baking Your Own

by Andrew Whitley

Price: $34.99
ISBN-13: 978-0-7407-7373-0
ISBN-10: 0-7407-7373-9
Format: Hardcover
Size: 7 3/8 x 8 5/8 in.
Page Count: 416 pages

Jasper’s Kitchen Cookbook

Italian Recipes and Memories from Kansas City’s Legendary Restaurant

by Jasper J. Mirabile, Jr.

Price: $19.99
ISBN-13: 978-0-7407-7862-9
ISBN-10: 0-7407-7862-5
Format: Paperback
Size: 8 x 9 1/4 in.
Page Count: 160 pages

Tips Cooks Love

Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!

by Sur La Table, Rick Rodgers

Price: $15.00
ISBN-13: 978-0-7407-8344-9
ISBN-10: 0-7407-8344-0
Format: Paperback
Size: 5 x 7 in.
Page Count: 408 pages

How to Drink

by Victoria Moore

Price: $16.99
ISBN-13: 978-0-7407-8574-0
ISBN-10: 0-7407-8574-5
Format: Hardcover
Size: 6 x 9 in.
Page Count: 352 pages

The Cocktail Primer

All You Need to Know to Make the Perfect Drink

by Eben Klemm

Price: $19.99
ISBN-13: 978-0-7407-7816-2
ISBN-10: 0-7407-7816-1
Format: Hardcover
Size: 6 x 10 1/2 in.
Page Count: 128 pages

Bean Appetit

Hip and Healthy Ways to Happy Tummies

by Shannon Payette Seip, Kelly Parthen

Price: $14.99
ISBN-13: 978-0-7407-8517-7
ISBN-10: 0-7407-8517-6
Format: Hardcover
Size: 6 1/2 x 8 in.
Page Count: 112 pages

The Bryant Family Vineyard Cookbook

Recipes from Great Chefs and Friends

by Barbara Bryant, Betsy Fentress

Price: $50.00
ISBN-13: 978-0-7407-6977-1
ISBN-10: 0-7407-6977-4
Format: Hardcover
Size: 8 1/2 X 11 3/4 in.
Page Count: 192 pages

Gourmand Cookbook Award Winner!

Baking Kids Love

by Sur La Table, Cindy Mushet

Price: $20.00
ISBN-13: 978-0-7407-8345-6
ISBN-10: 0-7407-8345-9
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 128 pages

IACP 2010 Cookbook Award Finalist!

The Spice Kitchen

Everyday Cooking with Organic Spices

by Katie Luber, Sara Engram

Price: $29.99
ISBN-13: 978-0-7407-7972-5
ISBN-10: 0-7407-7972-9
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 208 pages

My Nepenthe

Bohemian Tales of Food, Family, and Big Sur

by Romney Steele

Price: $35.00
ISBN-13: 978-0-7407-7914-5
ISBN-10: 0-7407-7914-1
Format: Hardcover
Size: 7 3/8 X 9 5/8 in.
Page Count: 352 pages

Cooking the Cowboy Way

Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens

by Grady Spears, June Naylor

Price: $29.99
ISBN-13: 978-0-7407-7392-1
ISBN-10: 0-7407-7392-5
Format: Hardcover
Size: 8 x 10 in.
Page Count: 240 pages

Gluten Free Every Day Cookbook

More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

by Robert Landolphi

Price: $16.99
ISBN-13: 978-0-7407-7813-1
ISBN-10: 0-7407-7813-7
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 184 pages

The Barcelona Cookbook

A Celebration of Food, Wine, and Life

by Sasa Mahr-Batuz, Andy Pforzheimer

Price: $29.99
ISBN-13: 978-0-7407-7394-5
ISBN-10: 0-7407-7394-1
Format: Hardcover
Size: 9 x 10 in.
Page Count: 224 pages

The Amish Cook’s Baking Book

by Lovina Eicher, Kevin Williams

Price: $29.99
ISBN-13: 978-0-7407-8547-4
ISBN-10: 0-7407-8547-8
Format: Hardcover
Size: 10 x 9 in.
Page Count: 224 pages

The Amish Cook at Home

Simple Pleasures of Food, Family, and Faith

by Lovina Eicher and Kevin Williams

Price: $29.99
ISBN-13: 978-0-7407-7372-3
ISBN-10: 0-7407-7372-0
Format: Hardcover
Size: 10 x 9 in.
Page Count: 224 pages

The Art and Soul of Baking

by Sur La Table, Cindy Mushet

Price: $40.00
ISBN-13: 978-0-7407-7334-1
ISBN-10: 0-7407-7334-8
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 464 pages

Memorable Recipes

To Share with Family and Friends

by Renee Behnke and Cynthia Nims

Price: $35.00
ISBN-13: 978-0-7407-7393-8
ISBN-10: 0-7407-7393-3
Format: Hardcover
Size: 9 x 10 in.
Page Count: 256 pages

Gourmand Cookbook Award Winner!

Knives Cooks Love

How to Buy, Sharpen, and Use Your Most Important Kitchen Tool

by Sur La Table, Sarah Jay

Price: $25.00
ISBN-13: 978-0-7407-7002-9
ISBN-10: 0-7407-7002-0
Format: Hardcover
Size: 7 1/2 X 10 1/2 in.
Page Count: 192 pages

Things Cooks Love

Implements. Ingredients. Recipes.

by Sur La Table, Marie Simmons

Price: $35.00
ISBN-13: 978-0-7407-6976-4
ISBN-10: 0-7407-6976-6
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 352 pages

Secrets of the Red Lantern

Stories and Vietnamese Recipes from the Heart

by Pauline Nguyen, Luke Nguyen, Mark Jensen

Price: $40.00
ISBN-13: 978-0-7407-7743-1
ISBN-10: 0-7407-7743-2
Format: Hardcover
Size: 8 1/2 X 10 1/4 in.
Page Count: 344 pages

The Texas Cowboy Kitchen

by Grady Spears, June Naylor

Price: $19.99
ISBN-13: 978-0-7407-6973-3
ISBN-10: 0-7407-6973-1
Format: Paperback
Size: 11 x 9 in.
Page Count: 228 pages

Organic Marin

Recipes from Land to Table

by Tim Porter, Marin Magazine, Farina Wong Kingsley

Price: $29.99
ISBN-13: 978-0-7407-7314-3
ISBN-10: 0-7407-7314-3
Format: Hardcover
Size: 10 x 9 in.
Page Count: 192 pages

Apples for Jam

A Colorful Cookbook

by Tessa Kiros

Price: $29.95
ISBN-13: 978-0-7407-6971-9
ISBN-10: 0-7407-6971-5
Format: Hardcove
Size: 6 11/16 x 9 7/16 in.
Page Count: 432 pages

The Berghoff Family Cookbook

From Our Table to Yours, Celebrating a Century of Entertaining

by Carlyn Berghoff, Jan Berghoff, Nancy Ross Ryan

Price: $29.99
ISBN-13: 978-0-7407-6362-5
ISBN-10: 0-7407-6362-8
Format: Hardcover
Size: 8 x 10 in.
Page Count: 288 pages

Quick-Fix Vegetarian

Healthy Home-Cooked Meals in 30 Minutes or Less

by Robin Robertson

Price: $16.99
ISBN-13: 978-0-7407-6374-8
ISBN-10: 0-7407-6374-1
Format: Paperback
Size: 7 1/2 x 9 in.
Page Count: 224 pages

The Scandinavian Cookbook

by Trina Hahnemann
Price: $29.99
ISBN-13: 978-0-7407-8094-3
ISBN-10: 0-7407-8094-8
Format: Hardcover
Size: 8 1/2 X 11 in.
Page Count: 224 pages

Falling Cloudberries

A World of Family Recipes

by Tessa Kiros

Price: $29.99
ISBN-13: 978-0-7407-8152-0
ISBN-10: 0-7407-8152-9
Format: Hardcover
Size: 6 1/2 X 9 1/2 in.
Page Count: 400 pages

Ready, Steady, Spaghetti

Cooking For Kids and With Kids

by Lucy Broadhurst

Price: $19.99
ISBN-13: 978-0-7407-8087-5
ISBN-10: 0-7407-8087-5
Format: Paperback
Size: 9 X 11 in.
Page Count: 192 pages

America’s Best BBQ

100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

by Chef Paul Kirk, CWC, PhB, BSAS, Ardie A. Davis, PhB

Price: $19.99
ISBN-13: 978-0-7407-7811-7
ISBN-10: 0-7407-7811-0
Format: Paperback
Size: 8 x 10 in.
Page Count: 240 pages

My New Orleans

The Cookbook

by John Besh
Price: $45.00
ISBN-13: 978-0-7407-8413-2
ISBN-10: 0-7407-8413-7
Format: Hardcover
On Sale: October 2009
Size: 9 1/4 X 11 in.
Page Count: 384 pages

IACP 2010 Cookbook Award Winner
James Beard Cookbook Award Nominee

I Love Corn includes recipes from world-renowned chefs including Daniel Boulud, Pichet Ong, and Dan Barber, as well as other culinary luminaries such as Martha Stewart. I Love Corn divides the dishes by section: breakfast, soups and starters, mains, and sweets. The chefs introduce each recipe with an anecdote, adding a personal touch to each flavor-filled dish. This diverse collection of recipes includes traditional favorites, such as Yankee Corn Bread or Sweet Corn and Clam Chowder, and unconventional ones, such as Fresh Corn Ice Cream or Poached Peaches and Rhubarb With Warm Corn Shortcakes.

Cheerful full-color photos of scrumptious foods light up I Love Corn with each turn of the page. Lisa also presents helpful information about corn, from how to choose the best ears in the store to freezing for the winter. Her love of corn led her to meticulously test each recipe, making sure they were easy to prepare for the home cook but still retain top-chef taste.

After going through the sudden and tragic loss of her father in 2004, Skye decided that she wanted to give back in a way that showed how thankful she was for the friends who supported her during that rough time. A portion of the proceeds for I Love Corn will be donated to the Dougy Center in Portland, OR, a national grieving center for children and families going through the loss of a loved one.

Chef JAMES LAIRD | RESAURANT SERENADE Chatham, NJ

SERVES 6

This is one of my favorite ways to prepare tacos for my friends and our patrons at Restaurant Serenade. Because of the quick cooking of the vegetables, it allows for more time on the deck and less time in the kitchen. Adding the cilantro to the warm vegetables off the heat helps create a wonderfully aromatic dish. Use good-quality tomato salsa or make your own by chopping tomatoes, onions, and jalapeño peppers. Season the salsa with salt and pepper and chopped fresh cilantro.

1 (24-count) package (4-inch wonton wrappers)
1 small zucchini, trimmed and halved
1 medium-size red pepper, seeded and quartered
2 small carrots, trimmed and halved
2 tablespoons olive oil
1 teaspoon chopped fresh garlic
1/2 medium-size onion, diced
1/2 cup diced green papaya
1/2 cup fresh corn kernels (about 1 small ear)
2 cups finely chopped green cabbage
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
2 cups cooked pinto beans (or good-quality canned beans), drained and rinsed
1 cup tomato salsa (preferably fresh)

• Preheat the oven to 325˚F.
• Place each wonton wrapper over a small, overturned metal bowl to form a cup shape and bake for approximately 5 minutes each, or until crisp. Remove from the oven and set aside to cool until ready for serving.
• Slice the zucchini, red pepper, and carrots into ¼-inch slices on a mandoline or by hand.
• Preheat a wok for 30 seconds, until medium hot. Add the olive oil, garlic, and onion and cook for 1 minute. Add the zucchini, red pepper, carrots, papaya, corn, and cabbage, season with salt and pepper, and cook for 4 minutes or until the onion is slightly tender. Remove the vegetables from the heat. Add the cilantro, toss, and keep warm.
• To assemble, warm the pinto beans and put a small amount in the bottom of each wonton cup. Top with the sautéed vegetables and some salsa, and serve.
Author Note: You can use smaller wonton wrappers to make these as finger foods or passed hors d’oeuvres at a party.

Pastry chef Nicole Kaplan New York, New York

SERVES 8

STREUSEL
1/2 cup pecans
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

CAKE
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1 large egg yolk
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Seeds from 1 vanilla bean
1/2 cup plus 1 tablespoon crème fraîche
2 cups fresh blueberries

CORN BREAD STREUSEL
1/2 cup freeze-dried corn
1/2 cup almond flour
1 teaspoon cake flour
Pinch of salt
6 tablespoons unsalted butter, melted

WARM BLUEBERRIES
(recipe in book)

CORN BREAD ICE CREAM
2 cups frozen corn
4 cups whole milk
2 cups heavy cream
1/2 cup plus 3/4 cup granulated sugar
10 large egg yolks
3/4 tablespoon salt

• Place the streusel ingredients in a food processor and grind to a rough powder. Set aside.
• Preheat the oven to 350˚F with a rack in the middle.
• With a hand mixer or stand mixer fitted with a paddle attachment, cream the butter and sugar until soft and fluffy, about 5 minutes. Add the egg and egg yolk one at a time, mixing until incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and vanilla bean seeds. Alternating in three additions, add the combined dry ingredients and the crème fraîche, mixing just until each addition is incorporated.
• Layer half of the cake batter in an 8-inch square cake pan lined with parchment paper, or similar. Carefully spread the blueberries on top in a neat layer. Sprinkle with half of the streusel. Bake until the cake springs back in the center, 25 to 30 minutes. Remove from the oven and let cool on a rack. Once it is cooled completely, cut into squares.
• To serve, place a piece of the warm cake in the center of a plate. Place some Corn Bread Streusel around the cake. Top it with the warm blueberries and a scoop of corn bread ice cream. Serve immediately.

CORN BREAD STREUSEL
• Preheat the oven to 200˚F with a rack in the middle.
• Place the corn, both flours, and the salt in a food processor and process until powdery. Drizzle in the butter and continue blending for about 1 minute. Transfer to a standard half sheet pan (18 by 13 inches) or similar. Bake until toasty but still light in color, 7 to 10 minutes. This streusel can be stored at room temperature for up to a week in an airtight container, or frozen for an extended period of time and then gently retoasted for a few minutes before using, to refresh the flavor.

CORN BREAD ICE CREAM
• Place the corn in a large pot over medium heat and heat it to evaporate any water from the freezer. Add the milk, cream, and ½ cup of the granulated sugar and bring to a boil.
• Place the remaining ¾ cup of sugar, the yolks, and salt in a medium-size bowl and whisk together. Gently temper the eggs by pouring the hot liquid into the bowl slowly, stirring occasionally.
• Blend the mixture with an immersion blender until smooth. Strain and let cool.
• Freeze in an ice-cream maker according to its manufacturer’s instructions.

“Fear not sugar lovers! The “Sugar Mommas” are on a mission to make sure sugar recipes stay available to everyone, all the time, in their new cookbook, Sugar, Sugar: Every Recipe Has a Story. Kimberly Reiner and Jenna Sanz-Agero (the Sugar Mommas) have added an interesting twist to their cookbook which makes it unique. As the title mentions, every recipe has a story and these stories breathe life into each instruction. Many stories tell of past generations making the same sugary creations that cooks make today. The Sugar Mommas have captured the magic behind the recipes included in the cookbook.” ––Portland Book Review http://bit.ly/AzE7DL

“The mission of the ‘Sugar Mommas’…is to bring readers vintage treats and the stories behind them. The result is a book filled with tempting cakes, pies, cookies, and candies. These ladies don’t always follow the rules, and it’s refreshing to see that their approach to baking comes with a sense of humor.” –The Philadelphia Inquirer

“We all have stories about food and family. Cookbook authors Kimberly “Momma” Reiner and Jenna Sanz-Agero understand that. They understand that while a good story won’t turn a bad recipe into a good one, it will make a good recipe live on. They also understand that food connects us because of the stories connected to it. What is tradition but a story handed down – like a recipe – from one generation to another? Reiner and Sanz-Agero have collected a pile of sweet recipes – and even sweeter stories – in their new cookbook, “Sugar, Sugar: Every Recipe Has a Story” ” ––The Rocky Mountain Telegram http://bit.ly/nkCZs2

“This is a great book for families who have recently had a child diagnosed with a gluten, dairy, nut, soy or egg allergy or are learning to juggle multiple food allergies. The book starts off with tips for food safety and reducing cross contamination. It goes on to an FAQ section with experts before moving onto the recipes. The recipe section is coded with the 5 allergens – gluten, dairy, nut, soy, egg. Each has its own color square on the edge of each page so that locating recipes with that particular allergen gone is easy to do. The recipes are broken into meals – breakfast, lunch, dinner, desserts, snacks, and parties. There are some rather neat features with this book. ” ––Reading All Year Long http://bit.ly/HNkfJw

“Already challenged, parents now face some new, and potentially very serious problems, in handling the food issues their children have. Resources are growing and a new one has popped up on bookstore shelves: Allergy-Friendly Food for Families from the editors of Kiwi magazine. You can find Kiwi online and in print. They are devoted to helping families follow a green, organic path. This book is just that: a pathway tiled with recipe ideas that will entice your family to bite in while respecting their culinary constraints. Actually, the recipes here will appeal to anyone. It’s the perfect sort of book, one where you can be inspired and not have any sense of denial or compromise. I encourage you to look at Allergy-Friendly Food for Families. If it’s not your family, then someone you know can use this asset. If you doubt it, go visit your local school and check out the sign in the cafeteria!: ––Cooking by the Book http://bit.ly/HOc7IW

“The landscape of childhood has changed. In the last several years, we have seen jaw-dropping increases in the rates of allergies, autism, ADHD and asthma, earning these conditions the nickname “the 4 As” and our children the title, “Generation Rx.” Today, it is estimated that food allergies affect at least 1 out of 17 kids under the age of three, with a study showing a doubling of the peanut allergy between 1997 and 2002. And according to an October 2008 study by the Centers for Disease Control and Prevention, there has been a 265% increase in the rate of hospitalizations related to food allergic reactions. So I invite you to pull up a chair, flip through Allergy-Friendly Food for Families and soak in the love and wholesome goodness that are tucked into these pages. Because Allergy-Friendly Food for Families is an invaluable resources for those interested in protecting the health of their families. … Because with inspiration, practical suggestions, heartfelt instructions and real world solutions, Allergy-Friendly Food for Families is both a sound investment in the health of your family and a resource that will pay dividends for a lifetime.” ––Robyn O’Brien http://bit.ly/GQQQiI

“Does your family have food allergies? Do you struggle with what to feed them? Well we have a cookbook for you. Allergy Friendly Foods For Families Cookbook includes 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free recipes that everyone will love.” ––Babble http://bit.ly/GCjdPQ

“At first bite this book is a mouthful – I want to gulp it all in and dive for seconds. Chef John Besh remembers a time of organic preparation: cooking for our own families and enjoying the intimacy that each chop, stir, bite inspired. He dices up one amazing legacy in his newest addition, including stunning photographic images of his own family and the meals that are prepared with them in mind and at hand.” ––San Francisco Book Review http://bit.ly/xae4q1

“My Family Table: A Passionate Plea for Home Cooking, the follow-up book to Besh’s 2009 tome, My New Orleans, presents a convincing argument for making family time as special as possible by crafting and sitting down to meals together at home. By breaking bread around the table with those you love, he says, your bonds can’t help but strengthen, particularly if you eschew packaged, instant foods and drive-through fare. “I urge you to set aside manufactured convenience and to cook real food instead. You’ll be amazed at what this elemental act does — not only for the people you feed, but for you, as well,” Besh writes. Full of spectacular photography, the 265-page book brings to life the markets Besh frequents, as well as the family of six — including four young sons — that he feeds, all while juggling work at seven restaurants. Far from complex, the food and its preparation keeps accessibility and approachability in mind, with dishes ranging from Simple Meat Ragout for Any Pasta and Stuffed French Toast, to Roast Goose with Yukon Gold Potato Dumplings.” ––Dallas News http://dallasne.ws/ySHX3l

“Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten’s Home Cooking with Jean-Georges and Rick Tramonto’s Steak with Friends), James Beard Award-winning Louisiana chef John Besh’s latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh’s Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended.” –Library Journal

“New Orleans chef/restaurateur John Besh has followed up his award-winning My New Orleans with a book dedicated to home cooking, and he definitely has another winner on his hands. Besh is a devoted family man, and the book is lushly illustrated with photos of the Besh clan in the kitchen, at the dinner table, entertaining friends, and cooking outdoors at a hunting and fishing camp. The photos are the first clue that this is not a ridiculously complex cookbook with recipes calling for esoteric ingredients and an entire brigade of prep cooks; it’s a work created to actually encourage home cooking, and that it does.” ––The Austin Chronicle http://bit.ly/svCJ0t

“The lavish photographs in John Besh’s MY FAMILY TABLE: A Passionate Plea for Home Cooking (Andrews McMeel, $35) are the opposite of Blumenthal’s, teeming with picturesque children and the telegenic father who cooks with them. Besh takes an opening shot at his modernist brethren: “So many of us chefs spend way too much of our time overmanipulating foods, attempting to turn them into things they inherently are not.” Many of his recipes, written in his warm, natural voice, are easy. Yet some are more special-occasion than the title might imply. The most useful section provides the dishes his wife challenged him to create when he “made the mistake” of questioning her “about what she was feeding our children” on weeknights, when he’s “almost never around.” So he came up with some recipes kids will eat and distracted, time-pressed cooks can make: cauliflower mac and cheese, sloppy Joe sliders, tomato soup with grilled ham and cheese. (You’ll want to stock pepper jelly, which he likes with almost everything.) These, and building-block recipes like a chicken fricassee open to endless variations and a roast chicken that can be reused throughout the week, are the ones family cooks will turn to.” ––The New York Times Book Review

Even a seasoned chef like John Besh can get in a rut when it comes to making dinner seven nights a week, so he came up with a collection of meals to remind you (and himself!) to embrace mealtime in his new book My Family Table: A Passionate Plea for Home Cooking. Since he is here during the Celebrity Potluck Party, John brings one of the book’s meals to Rach, and you can try it too - get his recipe for Tender Slow-Cooked Beef Brisket Baked Beans! ––Rachel Ray

“While home cooking may not be the key to world peace, [John Besh] convincingly argues that eating — and preparing meals — together can go a long way toward curing what ails our society. And then he offers strategies and 140 recipes that will inspire you to be part of the solution.” ––OregonLive.com http://bit.ly/sgFI8Y

“There aren’t enough superlatives to describe My Family Table. In a season of exceptional cookbooks, My Family Table stands above a dazzling crowd. The recipes are among the best to be found: clearly written and without fuss, their simplicity is based on good ingredients and techniques honed by a master chef who also loves to cook at home. Besh’s recipes are not ones that rely on a line-up of bottles, jars and cans. They are comforting, just as home food should be, but they are elegant. John Besh is a class act: in My Family Table he does not patronize home cooking, he lifts and celebrates it. Besh has also penned stories from his own cooking memories. They are compelling, because they are authentic celebrations of the home cooks who inspired him.” ––In Mama’s Kitchen http://bit.ly/rDAtf1

““A few years back, I made the mistake of asking my wife about what she was feeding our children,” Besh writes in the book. “She replied that if I was half as concerned about feeding my family as I was about serving my customers, I’d do a better job of helping her with menu ideas that were easy for her to prepare and…something the lads might actually eat. What she said hit me like a ton of bricks.” “It’s not that I didn’t cook at home,” he says. “I’d make these epic ‘me meals.’ I was showing off.” My Family Table is the result of Besh’s repentance—an easygoing homage to Southern home cooking, with some Asian, Spanish and eclectic touches thrown in. This means not one, but two fried chicken recipes, as well as ways to turn one chicken into several meals. “In parts, a chicken might feed six to eight people, but you can get more out of a whole chicken,” Besh says. “Not just the meat, but this great carcass. In the restaurant business, we do not throw out carcasses. Turn that carcass into stock. Freeze the stock in ice-cube trays. Use the roasted meat in chicken noodle panfry or incorporate it into curried anything.” It’s not all school-night food, either. Chapters are devoted to barbecue wisdom, cooking with cast iron and how to cook a fish, among other subjects.” ––Edible Austin http://bit.ly/uoX4z3

“If you are a Food Network fan you are probably familiar with chef John Besh of New Orleans LA. He is a James Beard award-winner and Food TVs Iron Chef champion who takes us into his own kitchen to talk about his passion - the importance of home cooked food for your family. In this new cookbook John Besh shows us how to put healthy meals on the table quickly and easily. He shares some very easy recipes we can use every day of the week to make healthy home cooked meals for our family. Home cooking really is healthier than packaged food. It usually contains more nutrients and has far less sodium than packaged meals. John Besh - My Family Table: A Passionate Plea for Home Cooking is a beautiful hardcover book, part cookbook, part coffee table showpiece. In it John truly shows us how much he cares about preparing fresh food for his own family and shares many of his family’s favorite recipes.” ––Cooking Nook http://bit.ly/vpGgjY

“My Family Table is by a chef — John Besh (August, Lüke, etc.), but it’s decidedly not cheffy. Its subtitle is “A Passionate Plea for Home Cooking,” and the recipes reflect the way Besh likes to cook at home. The book is boldly organized, starting with a few very useful-looking master recipes (”Creamy Any Vegetable Soup,” “Curried Anything,” “Warm Any Fruit Crumble”). It then offers themed chapters (”Sunday Supper,” “Dinner from a Cast-Iron Pot,” “School Nights,” “How to Cook a Fish,” etc.). ” ––The Dallas Morning News Blogs http://bit.ly/runkgV

“As chefs consider the home cook, they’re making their ingredient lists less esoteric and their instructions more accessible. Even their language has become softer, more encouraging. That’s the tone John Besh takes in his new cookbook My Family Table. Besh, the chef of numerous New Orleans restaurants, including Restaurant August, Luke, and Domenica, has urgently subtitled his book as “A Passionate Plea for Home Cooking.” With this new mantra in mind, Besh’s new book is often more approachable than his 2009 My New Orleans. He populates the pages dressed down in jeans and Saints T-shirts, joined by his wife and four sons, showing you how to make perfect scrambled eggs (a shot or two of whole milk and gentle stirring), roasting sole with just six ingredients, and divulging the secret to his grandmother’s fried chicken. Besh shares slightly more complex recipes, too, like how he tackles roast goose or southern BBQ, but there’s rarely a recipe where the challenge outweighs the final product.” ––Blogs.MensHealth.com http://bit.ly/vz1kZJ

“It was an innocent question but it hit a raw nerve. John Besh asked his wife a few years back what she was feeding their four boys and got a response he didn’t expect: “She immediately replied that if I was half as concerned about feeding my family as I was about serving my customers, I’d do a better job of helping her with menu ideas that were easy for her to prepare and also happened to be something the lads might actually eat,” the James Beard Award-winning chef recalled. It was a response that was an eye-opener, said the chef of some of New Orleans’ most popular restaurants (as well as Luke in San Antonio). True: He would go to great lengths to source foods for his restaurant customers but wasn’t giving his own family’s weekday meals much consideration. He realized he had to change. He had to start thinking like everyday Americans concerned about getting a fresh, healthy meal on the table, and reconnecting with the family kitchen. The result is My Family Table: A Passionate Plea for Home Cooking. The new cookbook, which features 140 recipes, is based on a newfound consideration for a return to the kitchen and re-evaluation of the food we’re feeding our families.” ––Chron.com http://bit.ly/rVztZ9

“New Orleans chef John Besh’s new cookbook, My Family Table, is less a collection of recipes than a system for feeding a large, busy family. Leftovers from Sunday roasts are repurposed for school night dinners; master recipes for Cream of Any Vegetable Soup or Curried Anything will take care of whatever you’ve got in the crisper that Must Be Used Tonight. ” ––Eater http://bit.ly/twVrjF

“With another New Orleans restaurant opening practically every other week, chef John Besh is working hard to create a culinary empire. Luckily for the readers of his popular cookbooks, he loves cooking at home just as much as in one of his many eateries. His latest book, My Family Table: A Passionate Plea for Home Cooking, combines practical recipes with touching personal stories.” ––Punchfork http://bit.ly/v8OvtE

“John Besh‘s My Family Table: A Passionate Plea for Home Cooking with 140 Inspiring Recipes is an ambitious book. …. This smart chef presents a combination stories, recipes, and photographs of his own family meant to extort us to follow his example of cooking for a better life. John Besh is very convincing. Perhaps his own exposure to the Food Network’s The Next Iron Chef have given him a perspective on the excesses of celebrity. And part of what makes his restaurants so good is his very connection to the bayou and the growers and producers who supply him – amply portrayed in My Family Table. Even though the book is full of pictures by Maura McEvoy of his handsome family – he tries hard not to focus on glamour.” ––Super Chef http://bit.ly/uokrUW