Make tasty dinners and desserts easy as pie!

Do you have a box of Bisquick on your shelf? Why not whip up tempting home-baked pies that are impossibly easy and impossibly delicious? These pies magically make their own crust, and they're a hit with kids and adults alike. Whether filled with ground beef, chicken, cheese, vegetables, or fruit, they're perfect any night of the week-great after work or for casual get-togethers and potluck suppers.

Try These All-Time "Impossibly Easy" Favorites:

• Coconut Pie
• Chicken and Broccoli Pie
• Cheesy Tuna Pie
• Zucchini Pie
• French Apple Pie
• Cheeseburger Pie

A well-known Mexican cook, Aida Gabilondo offers a wonderful array of dishes -- zesty red snapper baked in a sause of tomato, pimento, and jalapeno peppers, a mouth-watering version of the classic Mole Poblano (chicken in a spicy sauce subtly flavored with chocolate), a fast and easy tamale pie, festive stuffed green chiles with walnut sauce, and many, many more.
Elegantly designed and beautifully illustrated, this marvelous cookbook is a complete cooking course and more. Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind.
"Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly

The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts, and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles. The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian food. Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of works from such award-winning scholars as Adolfo Castanon of the Mexican Academy of Language; Sergio Ramirez, winner of the 2017 Miguel de Cervantes Prize in Literature; and Carmen Simon Palmer, winner of the 2015 Julian Marias Prize for Research.

Cook the recipes that Shalane Flanagan ate while training for her 2017 TCS New York City Marathon historic win!

The New York Times bestseller Run Fast. Eat Slow. taught runners of all ages that healthy food could be both indulgent and incredibly nourishing. Now, Olympian Shalane Flanagan and chef Elyse Kopecky are back with a cookbook that’s full of recipes that are fast and easy without sacrificing flavor. Whether you are an athlete, training for a marathon, someone who barely has time to step in the kitchen, or feeding a hungry family, Run Fast. Cook Fast. Eat Slow. has wholesome meals to sustain you.

Run Fast. Cook Fast. Eat Slow. is full of pre-run snacks, post-run recovery breakfasts, on-the-go lunches, and 30-minutes-or-less dinner recipes. Each and every recipe—from Shalane and Elyse’s signature Superhero muffins to energizing smoothies, grain salads, veggie-loaded power bowls, homemade pizza, and race day bars—provides fuel and nutrition without sacrificing taste or time.

A new memoir by the most talented and respected British food writer of her generation.

Award-winning food writer Fuchsia Dunlop went to live in China as a student in 1994, and from the very beginning she vowed to eat everything she was offered, no matter how alien and bizarre it seemed. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province to brushes with corruption, environmental degradation, and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship at China's premier Sichuan cooking school, where she is the only foreign student in a class of nearly fifty young Chinese men; attempts, hilariously, to persuade Chinese people that "Western food" is neither "simple" nor "bland"; and samples a multitude of exotic ingredients, including sea cucumber, civet cat, scorpion, rabbit-heads, and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxford kitchen, Fuchsia is forced to put this to the test.

From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this unique and evocative account of Chinese culinary culture is set to become the most talked-about travel narrative of the year.

The All-American Bean Book offers more than 125 simple, delicious recipes for the wholesome, inexpensive and newly fashionable bean. The diversity of recipes in the The All-American Bean Book enables both vegetarians and those who enjoy meat to cook delicious meals. This is an indispensable book for cooks of all ages, for all lifestyles and for any occasion.

Cider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.

The Happy (Happy!!!) Holiday Pot Cookie Cookbook Kit guarantees that you and your friends can get lit up like a Christmas tree without ever lighting up. Take your holiday traditions to the next level with The Happy (Happy!!!) Holiday Pot Cookie Cookbook Kit. Filled with 25 recipes for delicious pot-based confections and three cookie cutters, including one shaped like a marijuana leaf, the kit will help you put a celebratory spin on classic treats, such as sugar cookies, marble brownies, and Mexican wedding cookies. A can't-be-beat recipe for Ganja Butter, the cornerstone of all cannabis cooking, ensures that your sweets are equally delicious and mind altering. The Happy (Happy!!!) Holiday Pot Cookie Cookbook Kit is here to make sure your holidays are never the same.

The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it's also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let's eat. Let's Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of one of the world's oldest faiths.

Pump up the flavours of spirits and mixers with The Infused Cocktail Handbook, the essential guide to homemade blends and infusions. The illustrated recipes explain which ingredients go best when infusing vodka, gin, tequila, whiskey, rum, and sherry and cover a range of globetrotting flavour profiles, from Earl Gray tea to lemongrass, cardamom, and walnuts, as well as gummy bears and bacon. With The Infused Cocktail Handbook not only will you know how to make your very own signature cocktails, you'll save money doing it.

For cooks everywhere who are falling in love with cast iron comes will it skillet? The new cookbook from Daniel Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle? With 92,000 copies in print. Here are 53 original recipes that are surprising, delicious, and ingenious in their ability to capitalise on the strengths of cast iron. The simplicity of Toast with Olive Oil and Tomato, because you just can't achieve that perfect crust in a toaster. A gooey, spiraled Giant Cinnamon Bun with a surprise swirl inside. Popcorn taken to another level with clarified butter. Homemade Corn Tortillas that use the pan to flatten and cook them. A Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus, pastas that come together in one skillet - no separate boiling required; beautiful breads and pizzas; luscious desserts and more, along with detailed information on buying, seasoning, and caring for your cast-iron cookware.

For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.

Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

“This is the bean bible we need.”—Bon Appétit

After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even dessert

Many home cooks find sauces to be intimidating, equating them with rarified French restaurant techniques. America's Test Kitchen is knocking down that preconception with this ground-breaking cookbook that brings the flavourful world of sauces to life through the lens of home cooking. Take all of your meals to new heights with 230 simple sauces accompanied by more than 150 fresh and fun recipes that use them. You'll be amazed at the versatility of the recipes in this uniquely organized and beautifully illustrated cookbook. In addition to the must-have classics that will boost your cooking arsenal (think: Warm Brown Butter-Hazelnut Vinaigrette with a Frisée Salad, a bright and bold Thyme-Sherry Vinegar Pan Sauce to dress up a Weeknight Roast Chicken, and a Teriyaki Stir-Fry Sauce for an at-home version of Chinese takeout), we also dive into the wide world of simmering sauces (from piquant Thai curries to complex Mexican moles), yogurt sauces (we take this familiar dairy product and give it new life), relishes (from classic Italian caponata to restaurant-inspired Grapefruit-Basil), herb sauces (Moroccan Chermoula to Argentinian Chimichurri to French Persillade), and more to open up new realms of flavor in your kitchen. You'll find plenty of unexpected pairings that showcase the ways to put sauce to use in your everyday cooking.

Discover the surprising reason restrictive diets don't work-and a practical, science-based guide to reclaim your health through the power of real food. Carbs aren't causing your weight gain. Dairy may not be the reason for your upset stomach. And your liver isn't fatty because of the occasional hamburger. It's time to enjoy eating everything again-and to reclaim our health along the way. Eat Everything offers a better alternative to complicated, minimally effective, and highly restrictive diets. Physician Dawn Harris Sherling lays out compelling new evidence implicating food additives as the real culprits behind diet-related diseases and shares simple, actionable advice to heal. We're constantly told to fear carbs, gluten, and dairy, and we turn to strict diets to solve our health problems. Yet Americans still have one of the highest rates of obesity and diabetes in the world, and millions suffer from digestive ailments like irritable bowel syndrome (IBS). Digging into emerging research, Dr. Sherling realized it's not the foods but the food additives, especially emulsifiers, that are at the root of our problems. Our bodies can't digest them, but they feed our microbiomes and they're everywhere in the ultra-processed foods that make up about half of our daily diets. In this refreshing and accessible guide, readers will learn: How to lose weight without a restrictive diet Why so many popular ultra-processed foods are actively harmful to our bodies How to navigate eating at restaurants-for any meal or occasion Tips for filling our grocery bags with real food Why avoiding food additives is beneficial for our bodies and minds How to embrace healthful cooking at home, with 30 delicious recipes Dr. Sherling lays out the research on food additives and offers a straightforward guide to eating just about everything (yes, even bread, pasta, and ice cream!) without pain, worry, or guilt. This isn't just another restrictive diet in disguise; it's a call to rediscover our love of real food.

LOCAL. LASTING. DELICIOUS. The Wiley Canning Company Cookbook is a guide to home food preservation rooted in seasonality, education, and family. Chelsea J. O'Leary focuses equally on seasonal recipes and the foundational knowledge required to preserve food with sharp intuition and holistic understanding. No matter where you live-a downtown high-rise, suburban bungalow, or countryside ranch-these recipes are for you. In fact, most recipes can be created using produce picked up from any local farmers' market. As you use this cookbook, you will become a steward of your local land, farms, and home. INSIDE YOU'LL FIND: A case for why home food preservation matters today more than ever 45 seasonal canning, pickling, preserving, and freezing recipes Tips and tricks to create an intuitive and efficient workflow in your kitchen The history, science, and safety of home food preservation Resources to further expand your personal preserving practice