*Over 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series *

Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements--from the woman declared America's next great cooking teacher by Alice Waters.

Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton!

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.

Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you'll ever need.

With a foreword by Michael Pollan.

*Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

70+ Amazing Dump Dinner Recipes
Discover more than 70 dump dinner recipes for you and your family.

Nowadays, everybody is spending so much more time at work or in school that they have less time to prepare delicious meals at home. However, constantly eating out and resorting to microwaveable meals are unhealthy and unsatisfying. The good news is that there is a solution to this: Dump Dinners.

Dump dinners are dishes that require minimal effort but provide maximum flavor. When preparing a dump dinner, all you have to do is combine a variety of healthy ingredients in one pot and then let your oven or slow cooker do most of the work for you. You will be able to spend more time on other important tasks at home while waiting for your dinner to finish cooking.

In this book, you will first learn how to make your own broths and tomato paste in bulk so that you can minimize the use of canned ingredients. All of the recipes call for affordable and easy-to-find ingredients, so buying your groceries is also hassle-free. Best of all, you have a wide selection of dump dinner recipes, including soups and stews; pizzas and pastas; vegetable, beef, pork, poultry and seafood dishes; and even dump cake recipes for desserts

Here is just a few of the amazing recipes inside this book:

• Chicken Broth
• Vegetable Broth
• Squash and Chickpea Stew
• Gluten-Free Salami Pizza
• Squash, Eggplant, and Tomato Casserole
• Pork and Cabbage
• Pineapple and Cherry Dump Cake
• And much, much more...

Here is what you will find inside:

• Healthy Homemade Basics
• Soup and Stew Recipes
• Pizza and Pasta Recipes
• Vegetable Recipes
• Beef Recipes
• Pork Recipes
• Poultry and Seafood Recipes
• Dump Cake Recipes
• Much, much more

Get Your Copy Right Now

From the bestselling author of Salt, Fat, Acid, Heat--and one of America's most beloved chefs and teachers--125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion

With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes--simply put, the things she most loves to cook for herself and for friends--and infuses them with all the beauty and care you would expect from the person Alice Waters called America's next great cooking teacher. As Samin says, Recipes, like rituals, endure because they're passed down to us--whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool.

Good Things is an essential, joyful guide to cooking and living, whether you're looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you'll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you'll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally).

Good Things captures, with Samin's trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

The Pursuit of Pizza includes nearly 50 recipes from 40 World Pizza Champions and QR code video tutorials that teach you how to make pizza like the pros.

Learn from 40 of the best pizza pizzaioli in the world!

Includes nearly 50 world pizza champion recipes

Read these easy-to-follow recipes to take your pizza game to the next level!

QR code video tutorials

Learn to hand stretch and push out dough for Neapolitan, Sicilian, Romana, and Grandma-style pizzas. Then, learn how to roll cracker-thin crusts properly, and pipe and finish pizzas like the pros.

About the Authors

From famed Pizza Champion Tony Gemignani to Pizza Legend John Arena, The Pursuit of Pizza is a collection of award-winning recipes from the world's top pizzaioli. Now, for the first time, it's bringing elite pizza-making to your home kitchen.

You don't need to be a pro to make great pizza. The World Pizza Champions have worked hard for you, breaking down their award-winning recipes into manageable steps. Each recipe is accompanied by beautiful full-color photography and instructional video QR codes, creating the most advanced and all-encompassing pizza cookbook ever released.

Prepare to be inspired by the extraordinary, the innovative, and the delicious- all wrapped up in the pages of what is not just a cookbook but a celebration of pizza at its finest, brought to you by the very best in the business!

Recipes Include:

Dough Recipes

Laura Meyers's Direct Dough Recipe

Will Grant's Sourdough Starter Recipe

Gluten-Free Pizza Dough by Michael and Joseph Mercurio

Masterpiece Pizzas

Tony G's The Cortopassi

John Arena's Little Carlies Fried Calzone

Joe Carlucci's The Award Winner

Nick Bogacz's Smoked on the Seven Seas

Seasonal Pizzas

Mike Bausch's Oktoberfest

Sammy Mandell's Crawfish Boil

Specialty Pizzas

Chris Decker's 86th Street Sicilian

Leo Spizzirri's Chicago Stuffed Pizza

Nicole Bean's Sweet Pea Pizza

Siler Chapman's Honey Pie

Tony Troiano's Gyro's Grandma Pizza

Video QR Code Demonstrations include:

Folding a Calzone

Tossing Technique for acrobatic dough

Pushing out Neapolitan-style dough into a round

Pushing out Sicilian dough for parbaking

Making a Poolish

Assembling an old forge pizza

Building a traditional Chicago stuffed pizza

and many more...

What's even better:

A portion of book royalties will go to The Make-A-Wish Foundation in perpetuity. This is in service of the World Pizza Champions' mission to grant as many wishes as possible-and to help others through their love of pizza.

Enjoy!

Too Many Eggs is a compendium of all things eggs. It is the most comprehensive book on egg cookery ever written with over 800 egg recipes from all-over-the-world. These recipes highlight and focus on tested and traditional recipes with ingredients that include multiple eggs. It is also ripe with the stories and folklore behind the recipes.

This cookbook does not contain food photography that contemporary cookbooks typically contain. Instead Too Many Eggs leans into the more classical cookbook aesthetic, featuring beautiful historical woodcuts, illustrations and lithographs.

The collection itself took over a decade of research giving you both a phenomenal cache of recipes and highly entertaining stories for your enjoyment. The book also solves a major dilemma for home cooks and hobbyists who have decided to own chickens. The problem is you end up with Too Many Eggs.

Too Many Eggs is a great addition to your bookshelf and kitchen collection.

Why is it so hard to say NO to a chocolate bar, sodas, or the candy when we all know that they're ultimately unhealthy? Well, simple; they are all high in sugars and sugar is addictive We have a pretty extensive appetite (craving) for sweet treats, simply because they are often high in sugars. In the recent past, there has been a great increase in the amount of sugar that the average person consumes. There is too much sugar in our coffee, bagels, donuts and even whole meal breads that are expected to be a healthy alternative. This high consumption of sugar daily leads to the average person consuming about 1/2 -1 pound sugar daily. Can you imagine this holding a pound of sugar? No wonder we are plagued with many diseases from diabetes and high blood pressure to heart disease and obesity. The situation is not going to get better until we do something about this situation.

Are you tired of being unable to say No?

Do you want to lose some weight?

Do you want to break free from your sugar addiction?

If you do, then this book will help you achieve your goals. First, learn how sugar is addictive and from there know what to eat during the sugar detox. Second, you'll have access to a 4-Day meal plan to help you get started on your detox journey, as well as tasty recipes that you can enjoy. Since withdrawal symptoms and sugar cravings are something that you are likely to experience, you will be glad to know that this book will address that too. This book will also open your eyes to tasty and healthy food that is not rich in sugar, something that you may think is impossible. Here's a Preview Of What You'll Learn from This Sugar Detox Cleanse

Sugar Detox Diet: What You Need To Know

Foods To Avoid

Foods To Eat

A Guide For Beginners

14-Day Sugar Detox Plan To Ditch Sugar Quickly

How To Beat Sugar Withdrawal Symptoms When On A Sugar Detox

Sugar Detox For Weight Loss

Sugar Detox Recipes

and Much More

Ready to Detox, Cleanse, and Stop Your Sugar Addiction? Turn your addiction around and get Sugar Detox: A Master Cleanse Sugar Detox Diet - Made Easy.

A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more.

Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution.

Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make slow food fast, and full of flavor.

The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

Few things warm the soul like a bowl of comforting soup, heartwarming stew, stick-to-your-ribs chowder or family-favorite chili. Soups, Stews and More is filled with more than 300 delicious ways to ladle out comfort any night of the week. Filled with versatile recipes today's cooks rely on most from Taste of Home.

Featuring more than 300 succulent recipes, Taste of Home Soups, Stews & More makes an ideal addition to any home cook's collection. Featuring everything from basic broths and weeknight classics to impressive first-course starters and holiday staples, this all-new cookbook offers the versatile recipes today's cooks rely on most. You'll also find soups sized right for smaller households, slow-cooked and Instant Pot greats, and handy kitchen tips that beat the clock. Take a look inside, and you'll find that Taste of Home Soups, Stews & More has all the right ingredients for simmering up the perfect meal!

• SOUP-MAKING BASICS including instructions on homemade broth and fixing common soup conundrums (soup too salty, too bland, etc.).
• 300+ RECIPES and 250+ PHOTOS
• THREE ICONS: Fast Fix, 5 Ingredients and Freeze It
• PREP/COOK timelines with EVERY recipe
• Complete NUTRITION FACTS with EVERY recipe
• BONUS CHAPTER of soup mixes

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including:

- a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots
- 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises
- planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers
- a variety of enlightened wine suggestions for any size pocketbook with each recipe.

What a creative idea- single serving dinners and desserts for when you don't want to have a whole casserole or cake this recipe book is filled with ideas for tasty soups, Mexican mixes, delicious cakes, all fixed up in a few quick microwave minutes. Also, it is a terrific idea to give gifts-in-a-mug for teachers, grandparents, college students, and more. Lots of ways for you and your family to have fun in the kitchen.

Nancy Birtwhistle is loved for her no-nonsense guidance and down-to-earth approach on all things eco-friendly. She encourages every one of us to make small, practical changes that work for us and help the planet.

Nancy's flexible recipes enable you to use what you have to hand and make the most of seasonal ingredients while learning how to cook in a more sustainable, efficient way. Batch-cooking the basics makes it easy to avoid ultra-processed foods and you'll soon find that with all Nancy's wisdom your home menu will be both delicious and nutritious. You'll discover:

- Easy-to-make recipes
- Batch cooking
- Expert tips and tricks
- Easy dietary switches

And, plenty of solutions for a greener way of life without breaking the bank.

From stocks, soups and preserves, to the best use of leftovers and weekday family meals and celebration dinners - and a bit of everything in between - Nancy has you covered in the kitchen.

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table.

With a foreword by bestselling author Joel Salatin

The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don't have to grow all--or even any--of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don't have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages.

Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen. - Eve Kilcher

These 109 recipes include her family's favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like--staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart's Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it's aimed at teaching you how to cook, not simply what to cook. Delve in and soon you'll be roasting, broiling, braising, stewing, saut ing, steaming, and poaching with confidence and competence. In addition to the techniques, you'll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You'll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart's Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

This best-selling cookbook originally inspired Martha Stewart's beloved PBS series of the same name and includes some of the recipes the show featured in its first seasons.

This is a new edition of Herald Press's all-time best-selling cookbook, helping thousands of families establish a climate of joy and concern for others at mealtime.

The late author's introductory chapters have been edited and revised for today's cooks. Statistics and nutritional information have been updated to reflect current American and Canadian eating habits, health issues, and diet guidelines. The new U.S. food chart My Plate was slipped in at the last minute and placed alongside Canada's Food Guide.

But the message has changed little from the one that Doris Janzen Longacre promoted in 1976, when the first edition of this cookbook was released. In many ways she was ahead of her time in advocating for people to eat more whole grains and more vegetables and fruits, with less meat, saturated fat, and sugars.

This book is part of the World Community Cookbook series that is published in cooperation with Mennonite Central Committee, a worldwide ministry of relief, development, and peace.

Mennonites are widely recognized as good cooks. But Mennonites are also a people who care about the world's hungry.--Doris Janzen Longacre

I can't wait to cook my way through this amazing new book! - Ina Garten (Host of Barefoot Contessa)

Simple, achievable recipes... - Chef April Bloomfield (Owner of The Spotted Pig)

This cookbook of more than 400 simple cooking recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, and Dana Cowin's Mastering My Mistakes in the Kitchen, and author of her cookbooks Now & Again and Feed the Resistance. The process of truly great home cooking ideas is demystified via more than a hundred lessons called out as small victories in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration, and a gingham spine elevates this entertaining and essential kitchen resource into a covetable gift cookbook for both beginners and accomplished home cooks.

• Features high-quality photos of recipes to follow while cooking
• Recipes crafted by the author to be both easy to make and follow

Readers of Feed The Resistance, Damn Delicious, and Sneaky Chef will enjoy the simplicity and deliciousness of all recipes featured in this book. This collection of recipes makes for an ideal:

• Home Cooking Book
• Healthy Recipes Cookbook
• Technique Cookbook
• Cookbook for Family Recipes

JAILHOUSE COOKBOOK: A Prisoner's Recipe Bible

Chef Artie Cuisine's Jailhouse Cookbook: A Prisoner's Recipe Bible, is a deliciously entertaining, biographical jailhouse cooking saga, a vivid portrayal of an incarcerated NYC chef's culinary life. Rudely eloquent and irreverent it's a quirky journey of physical and emotional survival. Chef Artie paid his debt to society cooking all the way! A 268 page no-holds-barred tell-all about a stubborn, plucky, resolute chef's passion to cook and eat well while serving time. This lighthearted insight into New York prison life is part story, manual, food survival handbook, humor and inspiration.

110 hard-to-believe-can-be-cooked-in-prison gourmet recipes with detailed instructions, developed for a demanding inmate clientele of high flying embezzlers, drug czars, extortionists etc. Cook these recipes at home, in school dorms, RVs, on camping trips, and IN JAIL, any place without a proper kitchen.

Devising banquets in prison dorms was his recreation, his currency, his safety net, and his challenge. Artie's survival mantra No oven? No stove? No problem! strengthened his resolve to eat well in prison - even in the 'Box'. Cooking was a daily dare. Self preservation = gang protection in exchange for dinner on the table.

Years in the trenches of NY's finest restaurant kitchens prepared him for this. He proudly followed the Marine credo: 'Improvise, Adapt, Overcome'. Sure in winter you can put sodas out on the window sill, but baking 3-layer cakes and fresh pizzas in an oven-less prison dorm Passing Artie's dorm astounded inmates saw fresh pasta hanging to dry, a white sheet thrown over a locker as a dining table, a centerpiece of cell-made garlic breadsticks, and bowls of mouthwatering food.

Inmates wanting to pick up kitchen skills and eat well pitched in with food or labor. This is 'Cooking 101'. Mastering Artie's techniques could set you on a career path for an outside job in a restaurant kitchen. Recession proof skills to have - Everybody Eats!

Find recipes for foods you crave in: Breakfast Items; Soups & Entrees; Taste of Spain; Asian Corner; Little Italy; Some Sauces & A Few Extras; Desserts & Sweet Things; and an unexpected Holiday Menu chapter with sumptuous dishes for a prison Thanksgiving, Easter and Christmas: Pineapple-Glazed Baked Ham; BBQ Fried Chicken; Roast Garlic Whipped Potatoes; Candied Yams; Caramelized Onion & Corn Stuffing; Apple Orange Cranberry Sauce; Cookie Crusted Pumpkin Pie; and more.

Chef Artie reveals how to navigate the prison system with: Equipment to Make Your Cooking Life Easier; Food Items Sold at My Commissary; Food and Utensils My Facilities Allowed Sent in From Outside; and Typical Foods I Requested From Home. There's a Glossary, and Weights and Measures tips - a 16 oz bean can speaks for itself!

So hold onto your toque, grab your apron, and take a wild ride with Chef Artie as he weaves his magic in Jailhouse Cookbook: The Prisoner's Recipe Bible.

Chef Artie lives in Europe, cooking, eating, writing and jogging on the beach with his dog. He is a restaurateur, TV chef and consultant. He is also author of A 19 YEAR RUN: NYC Skateboard Kid to Party Animal - Hotshot Chef - Elite Drug Dealer, and Guest of The State!

The bible for all chefs.--Paul Bocuse

Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef(TM) is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
• Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
• Features nearly 900 recipes and more than 800 gorgeous full-color photographs

Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

No Bitchin In My Kitchen: Recipe Book To Write In Your Own Recipes

This blank recipe book is perfect for anyone that loves cooking. Keep all your favorite recipes in one place.

• 100 blank recipe pages
• Each page has room for recipe name, cook time, prep time, servings, ingredients, directions and notes.
• The book is 8.5x11 which is a good size with lots of room to write each recipe.
• Great for writing down favorite recipes, recipes you've created, organizing recipes and more.

Makes a great gift for yourself or anyone else who loves to cook.

The Encyclopedia of High-Altitude Baking begins where other cookbooks fear to go. Written from the Colorado Rockies and the Pacific Northwest that honors the past traditions of the kitchens of America's baking heritage.

This cookbook/encyclopedia will educate and support the challenges of baking at all altitudes and shows you how to perfect baked goods for your elevation as well as teach you how to modify any recipe. With over thirty-six states requiring some adjustments to their sea-level recipes, this cookbook will benefit anyone, regardless of where they live.

Featuring over three hundred delicious historical and original recipes with measurements of seven elevations from sea level to ten thousand feet, including problem-solving charts Part 2 is an extensive A-Z encyclopedia with fun facts and information that covers everything that affects baking at the highest elevations. The Encyclopedia of High-Altitude Baking represents a harvest of kitchen ingenuity and treasures from the crossroads of America.

Synopsis: The Persian Vegan Cookbook is a modern take on ancient cuisines. This book is a delightful combination of mouth-watering yet healthy recipes with eye-catching photography.

Autobiography: Dr. Rahi is a world-renowned Integrative Aesthetics doctor who focuses on health, wellness, and beauty. Her desire was to create a plant-based option out of necessity for current times.