The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time.

From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.

Baked to Perfection begins with a thorough look at the gluten-free baking basics: how different gluten-free flours behave, which store-bought blends work best, and how to mix your own to suit your needs. Covering cakes, brownies, cookies, pastry and bread in turn, Katarina shares the best techniques for the recipes in that chapter, and each recipe is accompanied by expert tips, useful scientific explanations and occasional step-by-step photography to help you achieve gluten-free perfection.

Recipes include classic bakes like super-moist chocolate cake, caramel apple pie and chocolate chip cookies, the softest, chewiest bread, including crusty artisan loaves, baguettes, brioche burger buns and soda bread, and mouth-watering showstoppers like toasted marshmallow brownies, coffee cream puffs and strawberries + cream tart.

Easy to prepare, healthful, and affordable, pasta is more popular than ever. Americans are eating twice as much pasta today as they were a few years ago. Pasta Verde offers 140 recipes for delicious meatless pasta dishes including recipes for soups, salads, and sauces as well as lasagnas, ravioli, and cannelloni. All of the recipes make use of the freshest ingredients like asparagus, broccoli, peppers, and wild mushrooms; savory herbs including basil, rosemary, and sage; deliciously tangy Italian-imported Parmesan cheese; and good-for-you olive oil. Lots of tasty garlic and hot red pepper enhance numerous dishes. From Italian classics to the author s own personal pasta creations, all of the recipes are aimed at keeping preparation simple and using readily available ingredients. Judith Barrett is coauthor of the extremely successful Risotto and the author of Cooking Vegetables the Italian Way, and Risotto/Risotti. Her articles have appeared in the Boston Globe and the New York Times. She lives in Cambridge, Massachusetts.

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.

He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob.

With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.

This 1975 cookbook from the National Fishery Education Center in Chicago and the U.S. Dept. of Commerce offers recipes on a wide range of fresh water and salt water fish, as well as oysters, lobster, crab, scallops and more.

Sink your teeth into the ultimate Texas barbecue cookbook with mouthwatering recipes, insider tips, and the rich history and traditions of this beloved culinary art form.

Smoky, juicy, and downright delicious--bring the sizzling heat of the Lone Star State to your dinner table with The Texas BBQ Bible. Learn the secrets of cooking low and slow, from choosing the right wood for smoking to finding the perfect spice blends and more. This cookbook is a celebration of the rich history and culture of Texas barbecue. Explore the different styles of barbecue across the state, the legendary pitmasters who have made Texas barbecue famous, and the traditions and rituals that make it such a central part of Texan life.

Inside you'll find:

• 60 recipes from first-rate establishments
• The top 25 BBQ joints in Texas
• 55 profiles on notable BBQ spots

For 65 years, Madame Romaine de Lyon ran a popular restaurant in midtown New York that served only eggs. But not just any eggs Mme de Lyon, was a master omelette chef. The walls of her restaurant were covered with signed photos of famous customers, such as Joan Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote the screenplay for "The Producers" at his regular table in the back of the restaurant).

Romaine's dedication to the perfect execution of the omelette and her expertise at her craft, spread her reputation well beyond New York City. Among the highest praise she received was from the ultimate cooking authority: the great Julia Child. During the omelette episode of "The French Chef," Julia holds up a copy of "The Art of Cooking Omelettes" and recommends it to anyone interested in cooking exquisite omelettes.

"The Art of Cooking Omelettes" is Madame Romaine de Lyon's homage to the omelette and her life as a cook. It includes recipes for over 500 omelettes instructions that make these culinary works of art-the meals that made her restaurant so beloved-accessible to everyone. But "The Art of Cooking Omelettes" is more than a simple recipe book. It includes the charm and engaging stories of a master chef who came to this country with nothing an built a renowned restaurant. It is gem of a book for anyone interested in both fine cooking and writing.