**YORKSHIRE PUDDINGS ARE NOT JUST FOR SUNDAYS** The beloved hollowed-out cup shape of the Yorkshire Pud can house delicious fillings to suit any time of the day or week. From breakfast to dessert and everything in between, use these pages to transform the humble Yorkshire Pudding into mouth-watering wraps, pizzas, blinis, canapes, burritos, tacos or even burgers. Then whip up some scrumptiously sweet pancakes with any leftovers! Celebrate the untapped versatility of the Yorkshire Pudding and make life a little bit batter.

Over 60 recipes for nourishing soups from Potato and Roasted Red Onion Soup to Lobster Bisque, you'll find a soup to feed both body and soul here. Whether you're looking for a way to use seasonal produce, increase your daily intake of vegetables or crave the comfort only a warming bowlful of soup can bring, this book is for you. Simple to make, easy to serve and full of flavour possibilities, soup is a great way to eat any time of the day, from a light lunch to a satisfying supper. Lighter recipes include fresh ideas from Green Tomato & Sorrel Broth to Thai Gazpacho. Healthy while heartier recipes include Squash, Chickpea & Chorizo and Spiced Lentil Dhal. Finally, luxurious soups provide a hug in a bowl, from a rich Goulash to a creamy Broccoli and Stilton, the recipe you need is here.

Being a grazer means tasting lots of things but not committing to a single one. IPs the opposite of meal monogamy, the antithesis of boredom at the table. When you graze, you skip from dish to dish, bending the rules of convention. From shrimp with chile to unique takes on cheese and charcuterie to tiny creme brulee spoons, Lenzer gives us a guide on how to create dishes and snacks for grazing and entertaining, whether it be a dinner for two or a party for twelve. Tapping into the tapas style trend of eating, Graze is full of easy, delicious dishes, that, combined together, can make a unique meal. Cooking small bites is a way to try your hand at fun new recipes, including simple pear crisps, pizza slivers, grilled polenta cakes, scallop and plum ceviche, lavender panna cotta cups, and so much more. The book is written for home cooks eager for ideas and inspiration on how to integrate smaller dishes into their kitchen. The trend toward grazing is growing rapidly - more and more of us are interested in eating lighter meals focused on high quality, sustainable ingredients. The desire to be more conscious about consumption is integral to all of Lenzer's recipes.

Ask any self-respecting Louisianan who makes the best gumbo and the answer is universal: "Momma." The product of a melting pot of culinary influences, gumbo, in fact, reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans-all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many? And what explains its spread around the world? A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother's gumbo often began with a chicken chased down in the yard. Back then, gumbo was a humble soup little known beyond the boundaries of Louisiana. So when a homesick young Ken, at college in Missouri, realized there wasn't a restaurant that could satisfy his gumbo cravings, he called his momma for the recipe. That phone-taught gumbo was a disaster. The second, cooked at his mother's side, fueled a lifelong quest to explore gumbo's roots and mysteries. In Gumbo Life: Tales from the Roux Bayou, Wells does just that. He spends time with octogenarian chefs who turn the lowly coot into gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged. Gumbo Life, rendered in Wells' affable prose, makes clear that gumbo is more than simply a delicious dish: it's an attitude, a way of seeing the world. For all who read its pages, this is a tasty culinary memoir-to be enjoyed and shared like a simmering pot of gumbo.

From bestselling author Rebecca Katz comes this collection of 60 recipes for pure, cleansing soups intended to renew and restore.

In Clean Soups, author Rebecca Katz teaches readers how to incorporate wholesome stocks and soups into their everyday eating so they can detox and feel energized year-round. The book includes foundational broths, blended soups, and traditional healing soups, as well as a 2-day cleanse and information that outlines how to incorporate soups into everyday living. Rebecca also lays out the building blocks for creating delicious and balanced soups, guiding readers to create their own concoctions. Rounding out the book are recipes for soup toppers that can be mixed and matched to enhance and change the flavor of every soup in the book.

For Church Potluck Favorites, cooks from across the country have shared their best-loved recipes with us. If you're looking for something new to take to the next carry-in, or simply want a little variety for your family's meals, you'll find just the recipe you need. We've included clever tips to make potlucks easy and fun. Get a plate and join us!

An authentic small plates cookbook from the top Basque chef in America.
Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home.
" Bocadillos is] the most captivating and authentic-feeling Spanish tapas-style restaurant in the city." --Michael Bauer, San Francisco ChronicleReviews" A] tasty and broad array of small plates that will tantalize and satisfy."--Publishers Weekly

With ENLIGHTENED SOUPS in hand, home cooks will have more than 150 quick, delicious, and innovative options from which to choose. From new takes on classics like chicken soup with herbed dumplings and Tuscan minestrone to innovations like butternut bisque with Gruyere croutons and Hanoi beef noodle soup, ENLIGHTENED SOUPS is filled with choices for any day of the week, any time of the year. Like all of the books in the Enlightened Cooking series, the recipes are straightforward, the ingredients commonly available, and the techniques geared toward the home cook. Every recipe includes a nutritional analysis, and at the back of the book, quick-search appendixes indicate which soups are especially low in fat (fewer than 3 grams per serving), especially low in calories (150 or less per serving), and especially low in total time required (from start to finish). The recipes are divided into pureed, meat, poultry, seafood, vegetable, and legume soups.

Dips and Spreads is a collection of thirty seven different dip and spread recipes, plus an entire bonus chapter of Crackers and More With such variety, everyone is sure to find a favorite, whether old or new. The bonus chapter will let you make your own crackers, with a variety of options from Homemade Melba toast to traditional saltine or soda crackers. Whether for chips or veggies, hot or cold, dips are part of the array of foods used for both appetizers and snacks. Some are quick and simple, while others are more elaborate and complicated to make. They are great for picnics, movie nights, casual get-togethers with friends, cocktail parties, tailgating, ballgame munchies, and almost any occasion. This book includes a bonus chapter with recipes for crackers and more.

A combination of noodles, broth and topping, ramen is loved for its wonderful depths of umami flavour. In its simplest form, ramen combines wheat noodles, a tasty base broth, a salt or soy 'tare', and carefully selected toppings. This enticing book shows how to make classic ramen dishes as well as irresistible twists and variations. There are beef and pork ramens - miso steak and tomato, or pork and peanut - poultry recipes such as shredded chicken and kimchi; fish dishes using fresh clams, scallops, prawns and salmon; and lots of vegetable-based ramens - teriyaki tofu, sapporo-style vegetables, and mixed mushrooms, among others. Quick, sustaining and delicious, ramen is low-fat and healthy, and full of deep and satisfying flavours. Here are traditional recipes as well as all kinds of tempting new ideas - from Shoyo Beef and Chinese Leaf, and Marinated Tofu and Egg, to Fried Chilli Chicken. Explore a delectable range of beef, pork, chicken, fish and seafood, and vegetable ramens. There are instructions for making your own base stocks from chicken, pork, vegetables and seaweed, and advice on the different kinds of noodles, a guide to tare and other flavourings, and topping ingredients to try. With gorgeous pictures by William Shaw, every recipe also has a nutritional breakdown.

Get more secrets from Chef Dave Martin, from Season One of Bravo's Emmy Award Winning 'Top Chef' series. You will enjoy recipes from Salads You'll Love, Sexy Side Kicks, Munchables, Big Dippers, Entrees & Burgers, Guilty Pleasures and Cocktails 'a' Plenty. Dave opens the door to more of his entertaining tips /recipes from his Global Upscale Comfort Food Collection with flavors from France, Italy, Asia, Greece and Latin America/Mexico Contributors

Enjoy a sampling of recipes from Chef Dave Martin , from Season One of Bravo's Emmy Nominated 'Top Chef' series. You will enjoy recipes from his Dinner Party Days, Restaurant Show Stoppers and Catered Classics. Learn the tricks to his Famous Black Truffle Mac 'n' Cheese, his Super Soups, Tempting Starters, Brunch Favorites and more.

Planning a cocktail party or a night in with your best friends? Looking to create tasty delights that are guaranteed to get everyone talking? The Party Food Bible is the must-have guide to making easy and delicious edibles in miniature! Served up on everything from skewers to spoons, the 565 recipes in this unique cookbook offer bite-size delicacies, stylish drinks, and scrumptious desserts that are perfect for cocktail parties, baby or bridal showers, wedding receptions, birthdays, or any festive occasion. Drawing upon the flavors and cuisines of Scandinavia, the Mediterranean, Asia, Mexico, and the United States, this indispensable kitchen companion offers novel variations on international classics and reproduces your favorite dishes on a small scale. Plus, practical tips help you master the basics of hosting only the best events. Master such elegant mini eats as: Prosciutto chips Sushi sliders Gazpacho shots Noodle baskets Deep fried spring rolls And that's just to whet your appetite! Featuring a mouthwatering photo to accompany every recipe,The Party Food Bible will be your go-to guide to creating beautiful, easy, and oh-so-fashionable dishes that will be the life of your party! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.