The James Beard Award–winning author of the New York Times bestseller Mi Cocina is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking.

Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there’s so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals—not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables.

Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You’ll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo.

With over seventy salsa recipes and twenty-four easy meals that offer endless variation, Salsa Daddy shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you’ll learn that salsa isn’t a condiment—it’s a lifestyle.

Ollie Dabbous is one of the UK's most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type - from Grains through to Fruit and Berries - and the recipes are simple, unfussy and incredibly elegant. Ollie may be Michelin-starred but in this book he doesn't use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.

Who is the master confectioner? He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his entire life to candymaking. He has written this book so that others may benefit from fifty-two years of experience and hard work. Many good candy books have been published, but as a rule they do not cover the retail and smaller wholesale manufacturing field completely. For example: A certain formula, though it may be the best, calls for steam or vacuum cooking. This will not suit the candymaker who uses open-fire cooking. Here is only one example in a hundred where a formula that is suitable for the large candy factory will not give good results in the medium shop. The large candy manufacturer has his highly paid executive to take care of all his problems, but the smaller manufacturer has his hands full with making and selling his products. He is only too likely to neglect the candymaking end. That is why this book should be of particular interest to the retail and medium-wholesale candymaker. The man who must know his business from A to Z should find this work a treasury of candymaking.

Discover 100 delicious, nutritious and convenient recipes for the whole family that are only ever a freezer away.

As a professional chef and busy mum of two, Lou Robbie of @LittleLouCooks knows all about the daily juggle of feeding a family whilst managing a hectic schedule. Her solution? A treasure trove of delicious, homemade recipes that can prepared in advance and frozen, ensuring that wholesome, tasty meals are always within reach.

From hearty breakfasts and satisfying packed lunch ideas to family dinners and better-than-shop-bought treats, including recipes for your air fryer and slow cooker, Make & Freezeprovides you with easy, quick and tasty solutions for every meal of the day.

Featuring a selection of Lou's most popular tried-and-tested recipes, as well as brand new and exclusive content, recipes include:

• Blueberry breakfast bars
• Pesto & cheese pastry scrolls
• Creamy garlic and lemon chicken with buttery mash
• Beef stroganoff cottage pie
• Red pepper and black bean enchiladas
• Beetroot & chocolate traybake
• School morning pancakes

An eccentric and charming cookbook from Dishoom, with over 100 recipes from the much-loved restaurants.

At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.

As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.

This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.

The multimillion dollar food industry has used their vast resources to target parents, convincing them that it’s difficult to feed their children good food. But here’s the truth: parenting is difficult, but feeding your children simple, healthy, real food shouldn’t be.

As parents, we all want the best for our kids. It’s also our responsibility to teach our children about food. We obviously cannot be with them their entire lives, and they will be independently exposed to many different foods over the course of their lives, but we can teach them how to make the best choices.

In The Food Babe Family Cookbook, best-selling author Vani Hari provides readers with all of the tools, information, and recipes they need to feed their children in a way that will foster a love for real food and set them up for a life of healthy eating. In it, Vani dispels popular myths about feeding our kids; offers more than 100 delicious recipes that make it simple to put healthy, real food on the table; and helps parents start children on a lifelong path of making good food choices.

Includes tips and tricks, such as how to:

· navigate the food in schools and day care centers
· deal with "picky eaters"
· make mealtime fun for kids, without the processed foods
· and more!

All-new, seasonal pie recipes from Jan Moon's kitchen fill this cookbook with comfort and beauty. Readers won't be able to wait to start baking pies with flavor combinations that will surprise and tarts that will impress. With easy-to-follow instructions, handy tips, exchangeable components, and gorgeous full-page images, readers are only a rolling pin and a whisk away from a warm and delicious slice of pie.
Jan shares her collection of pies, tarts, cobblers, and more that have been perfected in her own Dreamcakes Bakery. Over 150 recipes are included with gorgeous full-color images all in clearly defined categories so readers can easily navigate this book to find the recipes that inspire them. A chapter devoted to baking equipment and basic techniques gives beginning bakers a head start, while Baker's Secrets and Simple Switches are sprinkled throughout to give even the more experienced pie-baker a new tip or twist. With a varied selection of recipes from elegant tarts and rustic gallettes to familiar meringue pies and comforting fried pies, readers will pour over the dozens of possibilities to wow family and friends.

The 1950s saw the start of a big snack food revolution. Since then, innovations in food science technology have made snacks inexpensive, convenient, and delicious. But is all this snacking good for us? Learn about the history of snack food, the science behind food technology, and how snack foods affect health. Created in collaboration with the Smithsonian Institution, this Spanish Smithsonian Informational Text builds reading skills while engaging students' curiosity about STEAM topics through real-world examples. Packed with factoids and informative sidebars, it features a hands-on STEAM challenge that is perfect for use in a makerspace and teaches students every step of the engineering design process. Make STEAM career connections with career advice from actual Smithsonian employees working in STEAM fields. Discover engineering innovations that solve real-world problems with content that touches on all aspects of STEAM: Science, Technology, Engineering, the Arts, and Math!

Create delicious dishes from My Neighbor Totoro, Howl's Moving Castle, and more with this cookbook inspired by the stunning worlds of Studio Ghibli! Whether they offer a moment of family bonding, comfort in difficult situations, or pesky temptations, the kitchen scenes are always of central importance in Studio Ghibli films. Now, with Studio Ghibli: The Unofficial Cookbook, you can recreate more than twenty of these movie-inspired recipes in your own home! Featuring recipes such as the sumptuous bento from My Neighbor Totoro, the herring and pumpkin pie from Kiki's Delivery Service, the red bean buns from Spirited Away, and more, Studio Ghibli: The Unofficial Cookbook is a must-have culinary tribute to Studio Ghibli's greatest masterpieces! 20+ RECIPES: More than 20 Studio Ghibli-inspired recipes, including the red bean buns from Spirited Away, ramen from Ponyo, and more STUNNING IMAGES: Beautiful, full-color photos of the finished dishes help ensure success BRING THE WORLD OF STUDIO GHIBLI INTO YOUR KITCHEN: Discover dishes inspired by acclaimed films such as Howl's Moving Castle, Ponyo, Princess Mononoke, Nausicaa of the Valley of the Wind, and more FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this the perfect cookbook for beginner and experienced chefs alike PERFECT GIFT FOR STUDIO GHIBLI FANS: Studio Ghibli: The Unofficial Cookbook is a fantastic gift for the Studio Ghibli and Hayao Miyazaki enthusiasts in your life.

Come Home to the Country Kitchen!

.,."a treasure trove of folksy tips, homey recipes, and guides for forgotten chores like making butter and sour cream, alongside recipes for salsas and chutneys. Inside is something for everyone." (Susan Herrmann Loomis, Author of Farmhouse Cookbook and Proprietor of On Rue Tatin Cooking School)

.,."full of intriguing, country recipes from our past (consider making you own goat cheese) and easy-to-read charts, as well as the satisfying rural cuisine that we have come to respect and love. I am eager to try Hibiscus Tea, Johnny Appleseed Cake, Crispy Fried Squash Blossoms, and the Zucchini Parmesan Jalapeno Flatbread. A great book for either a beginning or advanced cook." (Marcia Adams, Author of More Recipes From Quilt Country and Producer of PBS's Marcia Adams' Kitchen)

Martha Storey, country-living publisher for more than 17 years, draws on her country roots to bring you the time-honored classics of the American country kitchen.

Here you'll find simple, mouthwatering dishes with country soul, potluck-supper recipes that are never out of style, and family favorites that you will hand down to your children and grandchildren.

Recipes include Mimi's Sunday Pot Roast, Blueberry Sour Cream Pancakes, Daddy's Banana Pudding, Perfect Grilled Vegetables, Peach Cobbler Ring, Aunt Ina's Relish, and hundreds more!

Martha also shares techniques for such things as making cheese, preserving food, pulling taffy, baking bread, and making pies and ice cream.

Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious "Fork in the Road" recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters - and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish - and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast - truly an aha! idea - can go sweet or savoury, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don't run out to the store - the basic Carrot Cake is just as satisfying.