Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It's an indispensable guide for both seasoned chefs and home cooking enthusiasts alike.--Carla Hall, chef personality and author of Carla Hall's Soul Food

A BEST COOKBOOK OF THE YEAR: NPR, Today, Food & Wine

Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers' markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert.

Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata, and Crispy Rice in Sungold-Miso Broth, plus simple breads like Sweet Potato Focaccia and Ripple Bread. The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookies and Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she's picked up on her cooking journey, Justine Cooks is a delicious invitation to explore your own cooking style and creativity.

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

All-new chapters look back at the history of Better Homes & Gardens, including a Behind the Kitchen Door feature about America's first test kitchen, and a Then & Now section comparing original classics to updated recipes influenced by flavor and current food trends. With more than 1,000 recipes and a photo for each one, the book covers traditional dishes such as Brownies and new favorites like Cold Brew Coffee.

This edition maintains fresh organization to reflect how we cook today: recipes have flavor variations, options to swap out ingredients, and ways to make dishes healthier. Clear directions and how-to photos teach techniques; identification photos clarify the broad range of today's ingredients; charts for meat and poultry give at-a-glance cooking times; and cheat sheets throughout present information in easy-to-access bites.

Perfect for today's kitchens, the book is a handy, lay-flat hardcover.

Not a lot of cookbooks make me shouty, but this one did instantly: Everything looks so good! Clever, innovative, and fresh, I hardly know what to cook first.--Deb Perelman, author of Smitten Kitchen Keepers

ONE OF NPR'S BEST COOKBOOKS OF THE YEAR

Far from a fussy chef or unrealistic food influencer, Carolina learned to cook at home with a family who loved food but could rarely go out to eat. Taking that passion to the next level, she worked in restaurants and translated her skills into a successful full-time recipe developer who cultivated an online community of millions who love her recipes.

Her debut cookbook, Pass the Plate, features 100 recipes for creative but familiar takes on beloved comfort foods--almost all are brand-new, but there are also some beloved fan favorites. Dishes such as Chicken Schnitzel with Caramelized Lemon Gremolata and Many Mushrooms Lasagna to Broccoli Cheddar Beans with Crispy Cheddar Panko and Upside-Down Pineapple Coconut Cake will satisfy cravings and inspire confidence in the kitchen, regardless of your skill level. With personality-packed chapters such as Egg-Stravaganza, Nosh & Nibble, Salad Days, and Veg Out, everyone will find something to enjoy.

Full of gorgeous photography and heartwarming stories about Carolina's Romanian family, Pass the Plate will bring comfort to your kitchen and have friends and family asking for seconds.

The Official Bridgerton Cookbook allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington's towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton's Aegean Fasolada. For an intimate tête-à-tête, share a glass of mixed-citrus Vin d'Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte's Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings.

Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

It's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast. In More Is More, she's teaching cooks how to level up their cooking, loosen up in front of that ripping hot pan, and seek deliciousness at all costs. (And yes, there will be more mortadella.) More Is More is a philosophy that encourages more risk-taking, better intuition, fewer exact measurements, and a don't stop 'til it tastes delicious mentality.

The recipes in More Is More are fit for any day of the week and for cooks of all skill levels. Each recipe will teach a technique or flavor combination that takes Molly's maximalist, leave no flavor on the cutting board approach. So crank your ovens! Grab a fat pinch of salt! And if you're going to use an ingredient, truly use it. Just one lonely clove of garlic? Not in this cookbook!

Start your morning with a Crispy Rice Egg-in-a-Hole, throw together a Chicken Salad with Coconut Crunch for lunch, look forward to Drunken Cacio e Pepe for dinner, and save room for a fat slice of Ooey Gooey Carrot Cake for dessert. The Only Meatloaf that Matters will teach you the power of re-frying, while Miso-Braised Chicken and Leeks will ensure you never throw away the green tops of the leeks again.

Throughout, you'll encounter dozens of QR codes to step-by-step audio tutorials for a hands-free cook-along experience guided by Molly, plus recipe videos to help illuminate some of the trickier skills and recipes.

With intoxicatingly delicious recipes, vivid photographs, and Molly's one-of-a-kind playful guidance and whimsy, More Is More will inspire cooks to embrace a fearless mindset to level up their cooking--for life.

Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.--Carla Lalli Music, author of Where Cooking Begins

If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you've just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who's here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook.

Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you'll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills.

As Molly says, Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it. Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

From her years of experience feeding her family as a mother of four and now a grandmother of nine, Barbara Costello has perfected her roster of comforting and delicious family-approved meals. Now all the mealtime ingenuity that has been passed down to her, or that she's earned through trial and error, is here in this book, for you! Every Day with Babs will be your go-to dinner resource, with Babs as your surrogate mom or grandma helping to get delicious meals organized, prepped, and on the table in no time, every night of the week.

In the pages of Every Day, Babs has done all the thinking for you because with so much on your plate already, you shouldn't have to stress about dinner! The chapters are organized by day of the week, each with a particular theme or cooking method that keeps in mind the rhythm of the week. We all know making dinner on a Monday feels very different than a Sunday, so there are recipes to suit everyone's mood, schedule, and cooking style:

• Get Your Sheet (Pan) Together Monday: Sheet-pan recipes such as Roasted Sausage, Peppers & Gnocchi, Maple-Lime Salmon with Coconut Rice, Lemon Basil Chicken & Couscous, and Family Fajita Night

• Eat Twice Twosday: Batch cooking at its best, with Grammie's Chicken Cutlets, I Nailed Falafel with Tzatziki Slaw, Sesame Chicken Noodle Salad, and Minnie's Meatballs

• One and Only Wednesday: One-pot meals such as Warm Hug Bacon Pasta, Salsa Verde Fish Tostadas, Mini-Van Pepperoni Pizza Chicken, and Spinach-Artichoke Rice & Bean Bake

• Thrifty Thursday: Dinners that use pantry staples, like Cook's Secret Weeknight Beef Stew, Chicken & Rice Casserole for the Soul, Beth's Sloppy Joe Casserole, and Clean Your Fridge Frittata

• Fri-Yay: Fun crowd-pleasers like Spicy Tuna Sushi Bake, Pimento Cheese Patty Melts, The BEST Fish & Chips, and Reuben Pastry Pockets

• Low and Slow Saturday: Hands-off slow cooker recipes such as French Onion Soup Pot Roast, Finger Lickin' Good Sweet & Sour Ribs, and Not to Be Missed Moroccan Chickpea Apricot Stew
• Sunday Supper: Special meals to share, including Lobster Roll Cobb Salad, Pesto Rack of Lamb with Tomato-Mozzarella Salad, and Aunt Louise's Eggplant Parmesan

• Sweet Tooth: Easy and nostalgic desserts like Babs' Famous Chocolate Chip Cookies, Key Lime Icebox Cake, Caramel Apple Crisp, and Scotcheroos

65 hearty recipes using bacon, beans, or beer as the star ingredient: perfect for tailgating, backyard barbecues, camping, or man-cave food.

Bacon, Beans & Beer is chock-full of delicious, easy-to-make recipes including appetizers and snacks, soups and sandwiches, salads and sides, easy meals, and even some treats. From sweets like Beer Caramel Corn and Bacon Peanut Butter Cookies to classics like Bacon & Shrimp Po' Boys and Kentucky Hot Browns and Beer Bacon Mac & Cheese, Bacon, Beans & Beer will satisfy the hungriest of diners.

Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.--Julia Moskin, The New York Times

IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - The Washington Post - San Francisco Chronicle - BuzzFeed - The Guardian - Food Network

An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week.

Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.

Praise for Nothing Fancy

Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.--Food52

Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.--Grub Street

Cooking shouldn't just be about making a delicious dish--owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most. --Joanna Gaines, author of Magnolia Table

In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma's great-grandson John Becker and his wife, Megan Scott.

John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today's home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy's coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers' markets and grocery stores.

You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread--all retested and faithfully improved--as well as new favorites like Chana Masala, Beef Rendang, Megan's Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy's baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannel s de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.

A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za'atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.

This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today's home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

• More than 350 easy-to-make recipes.
• Everything from practical party foods to savory main dishes; satisfying soups, stews, and chilies; spectacular side dishes; and even stunning sweets and desserts.
• Slow cooking tips are included.
• More than 200 photographs of the finished dishes!
• 320 pages with a metric conversion table printed in book.

This is not a cookbook. It's a treasure map.--Samin Nosrat, author of Salt, Fat, Acid, Heat

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle - NPR - Epicurious - Newsday - KCRW's Good Food - The Fader - American Express Essentials

Alison Roman's Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food.

Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.

Praise for Dining In

Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--we're going to be cooking at home for a while. Quite possibly forever.--Christine Muhlke, editor at large, Bon App tit

Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'--BuzzFeed

Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.--Amanda Hesser, co-founder, Food52

Whether it's a weeknight dinner or a homespun candlelit date night, somebody has to get dinner on the table. And what if that task was something you could do in tandem with someone you feel close to, making the work more pleasurable and spending quality time together? Enter A Couple Cooks, your guide to making this dream a reality.

With over 100 recipes for all occasions, from everyday dinners and large gatherings to intimate dinners for two, this book is designed to make meal planning and prep a stress-free and enjoyable experience. With designated roles for each partner, each recipe is crafted to be made lovingly by two:

• Having friends over for a weekend dinner? Have your sous chef put out Whipped Ricotta Crostini with Hot Honey while you're prepping the Smoky Spinach and Artichoke Lasagna.
• Craving a sweet pick-me-up at the end of a long week? Prep the dry ingredients while your partner preps the wet ingredients, and chow down on hard-earned Brown Butter Miso Chocolate Chip Cookie Bars together.

COOKING GIFT FOR TWO: From weddings and engagements to hostess gifts and more, A Couple Cooks fits the bill for a variety of life events with a gifting moment. Pair with a bottle of wine or fun aprons and you have the perfect housewarming present for any couple!

INCLUSIVE MEAL PREP COOKBOOK: Couples cookbooks have long been overdue for a refresh that includes all types of couples. Whether newlyweds, freshly engaged, together-for-a-century couples, cohabitators, or platonic life partners, A Couple Cooks is designed for all sorts of pairs looking to harmoniously divvy up jobs in the kitchen.

EXPERT HUSBAND & WIFE TEAM: Sonja and Alex collaborate as cookbook authors, recipe developers, cocktail experts, and parents. Their award-winning food blog, A Couple Cooks, inspired by their shift from processed foods to cooking at home from scratch, offers thousands of original recipes, cooking tips, and meal-planning ideas to make home cooking easy. This beautiful, giftable book brings together 100 of their star recipes with the warm and wise guidance that has made their blog one of America's most popular recipe websites.

Perfect for:

• Partnerships of all kinds (including marriages, life partnerships, long-term or new coupledom, and roommates)
• Parents with busy schedules looking to get dinner on the table in a snap
• Couple gift for newlyweds or the recently engaged
• Fans of healthy, vegetable-forward cooking seeking lots of vegetarian, vegan, and gluten-free options
• Followers of A Couple Cooks blog or such popular cookbook authors as Joanna Gaines, Erin French, and Erin Clarke

Rev up the romance without making a reservation

Couples don't need extravagant experiences to foster a strong relationship--you can connect and have fun right in the comfort of your own home. Date Night Cookbook and Activities for Couples provides uncomplicated recipes designed for two, plus bonding activities that make date nights deliciously fun.

What sets this date-night-in cookbook apart from other couples cookbooks:

• Simple recipes and complete menus--Each date night menu includes a main course, one or two sides, plus a fun extra recipe, like a dessert. You also get tips for what to drink with your menu.
• Tips for two cooks--Work together in a well-choreographed culinary dance using advice for shopping, prepping your kitchen, and divvying up tasks between chef and sous chef.
• Games for getting closer--Keep the conversation flowing with activities and questions that come with each menu. You'll discover new things about each other, laugh together, and express your love in creative ways.

Focus on each other and get away from it all without having to go out using this engaging cookbook for couples.

The ability to put a good dinner on the table has become my superpower and I want it to be yours too

This edition has been adapted for the US market.

Bestselling author Meera Sodha brings us a fresh and joyful celebration of the most important meal of the day. Drawing on a wide range of Asian cuisines, Dinner offers up 100 vegan and vegetarian recipes, all created to answer the question: What's for dinner? in an exciting and delicious way.

From quick-cook recipes, to one-pan wonders and delectable dishes you can bung in the oven and leave to look after themselves, you'll discover vibrant, easy-to-make main dishes that burst with flavor - including Whole Roast Cauliflower Pilaf with Almonds and Pistachios, Fennel and Dill Dal and Miso Eggplant with Salt and Vinegar Kale. There are also mouth-watering desserts, like Coconut and Cardamom Dream Cake and Bubble Tea Ice Cream, plus versatile and surprising side dishes, including Asparagus and Cashew Thoran and Kimchi Tofu and Carrot Salad.

Inspiring, nourishing, practical and beautiful, Dinner is the essential companion for the most important meal of the day.

THE NEW YORK TIMES BESTSELLER

Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up

This edition has been adapted for the US market.

5 Ingredients Mediterranean is everything people loved about the first book, but with the added va-va-voom of basing it on Jamie's lifelong travels around the Mediterranean.

With over 125 utterly delicious, easy-to-follow recipes, it's all about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes.
You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of cleaning up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavor.

With chapters including Salads, Soups and Sandwiches, Pasta, Vegetables, Pies and Parcels, Seafood, Fish, Chicken and Duck, Meat, and Desserts, you'll find something for every day of the week, and every occasion.

Dishes include:

- Tender smoky eggplant
- Epic prawns & beans
- Rogue ratatouille risotto
- Sizzling squid
- Island salad
- Herby steak & crispy potatoes
- Easy fig tart
- Jools' chocolate dreams

It's a real celebration of hero Mediterranean flavors and ingredients - quick and easy recipes for exciting everyday cooking.

After more than 25 years running award-winning restaurants, acclaimed chef Renee Erickson realized that she had started to lose touch with her creative side, which she had nurtured in art school and had always considered as key to her approach to cooking. She decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking.

Sunlight and Breadcrumbs highlights the beauty and creativity in making everyday food at home. To accomplish this, recipes are the jumping-off point--and there are more than 100 of Renee's best here. But there are also essays that connect the dots between creative practices and the food she cooks. Work in Progress sidebars zoom in on the creative decisions made when cooking--the seasonal ingredients, textures, shapes, and colors that help make each meal a more thoughtful expression of life at that moment.

As this book shows, cooking can provide an outlet for meaningful personal expression, even when making decidedly straightforward preparations. Renee highlights the little, easy things that take a simple dish from nice to memorable--like the rich crunch of olive oil-toasted breadcrumbs on top of a hearty escarole salad--and persuades us to seek out and celebrate these details.

While offering a joyful look at creative expression, at its heart this is an approachable cookbook, filled with ideas for weeknight dinners, as well as more leisurely weekend meals. There are also celebratory snacks, including dips and go-to crostini toppings, and easy desserts.

For anyone who has felt bored by the grind of weeknight cooking, is looking for simple-but-exciting food to make for friends and family, or wants to encourage more creativity in their day to day, this book provides an inspiring reset, full of prompts to continue exploring our kitchens and lives with curiosity, an eye for detail, and joy.

Sunlight and Breadcrumbs features delicious recipes like:

• Melted Anchovy Toast
• Oven-Dried Tomatoes with Whipped Feta, Mint, and Basil
• White Beans with Pork Sausage, Lemon Peel, and Green Herbs
• Raspberry and Pecan Crumble Cake
• and many more!

Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro.

Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina's talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.