Spanish Peaks Library District

Collects more than one hundred classic recipes for meals, snacks, desserts, and small plates, including chicken pot pie, asparagus and fontina quiche, overnight French toast, and fried chicken with sticky poppy seed jam.

By cutting and grinding the wheat for flour, Jack starts from scratch to help make his breakfast pancake.

"Holiday favorites for all year round, from the #1 New York times bestselling author and Food Network personality"-- Holiday favorites for all year round, from the #1 New York times bestselling author and Food Network personality.

A healthful guide to cooking with tofu presents seventy-five recipes for stir-fry dishes, kebabs, salads, sautés, soups, and other dishes

For home cooks, nothing beats preparing a long, leisurely dinner for your family, stirring slowly, seasoning gradually, and savoring every flavorful step.Screeeeeech! Reality check! Okay, let's face it: With school, sports, work, obligations, and activities pulling us in a million directions, not many of us can spend that amount of time in the kitchen anymore! What we really need are simple, scrumptious, doable recipes that solve the challenge of...

"100 recipes for perfect pies by Food52 baking consultant, New York Times contributor, and top food stylist Erin Jeanne McDowell"--

Isabel Johansen, a celebrated chef who grew up in the sleepy Sonoma town of Archangel, is transforming her childhood home into a destination cooking schools. Bella Vista's rambling mission-style hacienda, with its working apple orchards, bountiful gardens, and beehives, is the idyllic venue for Isabel's project . . . and the perfect place for her to forget the past. But Isabel's carefully ordered plans begin to go awry when swaggering, war-torn journalist...

Novelist Debbie Macomber shares over one hundred favorite recipes for celebrating the Christmas season, and includes instructions for crafts, decorations, and gift wrapping, as well as personal memories and observations.

"Approximately 150 simple vegetarian dinners"-- Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many magazines, from Redbook to Bon Appétit, where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better." Now, in...

The popular television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting his work under prestigious teachers, his journey to America, and his experiences with contemporaries.