Hungry? Thirsty? I've got just the thing!--Gus

Welcome to Stardew Valley, where each season brings a new crop of bountiful food to make for friends and family. From farm staples like veggies, fruit, milk, and eggs to foraged mushrooms and berries to fresh fish, there's always something delicious to put on the table. These 50 recipes are based on in-game meals and food, allowing you to cook and eat all your home-grown and fresh-caught ingredients in real life. The Official Stardew Valley Cookbook is organized by season and has recipes from your favorite characters, including the Queen of Sauce and Gus at the Stardrop Saloon. Written in collaboration with independent game creator ConcernedApe and packed with original illustrations and food photography, The Official Stardew Valley Cookbook helps you bring the Valley's incredible flavors to the dinner table, giving you the energy to take on the world.

#1 New York Times Bestseller

Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:

• Chicken Pot Pie
• Chocolate Chip Cookies
• Asparagus and Fontina Quiche
• Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
• Peach Caprese
• Overnight French Toast
• White Cheddar Bisque
• Fried Chicken with Sticky Poppy Seed Jam
• Lemon Pie
• Mac and Cheese

Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

Joanna Gaines--cofounder of Magnolia, cook and host of Magnolia Table with Joanna Gaines, and New York Times bestselling author--brings us her third cookbook filled with timeless and nostalgic recipes--now reimagined--for today's home cook.

Whether it's in the making, the gathering, or the tasting of something truly delicious, this collection of recipes from Magnolia Table, Volume 3 is an invitation to savor every moment. In Joanna's first cookbook, the #1 New York Times bestselling Magnolia Table, she introduced readers to her favorite passed-down family recipes. For her second cookbook, Magnolia Table, Volume 2, she pushed herself beyond her comfort zone to develop new recipes for her family. In this, her third cookbook, Joanna shares the recipes--old and new--that she's enjoyed the most over the years. The result is a cookbook filled with recipes that are timeless, creative, and delicious! Just as in her past books, within each recipe Joanna speaks to the reader, explaining why she likes a recipe, what inspired her to create it in the first place, and how she prefers to serve it. The book is beautifully photographed and filled with dishes you will want to bring into your own home, including:

Honey Butter Layered Biscuit Bites Bananas Foster Pancakes Brussels Sprout Gruyére Gratin White Chicken Alfredo Lasagna Garlic Shrimp over Parmesan Risotto Peanut Butter Pie Brownie Cookies

Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Times is about more than just amazing food.

The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.

Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States--not to mention a global reputation as a must-visit destination in New York City. Of Curtola's food,

New York Times restaurant critic Pete Wells wrote, in a glowing review, The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you're wondering why this sausage or that pickle is the best thing you've tasted in ages.

In the acclaimed restaurant's debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola's writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno's fellow horsemen Christina Tops e and Randy Moon.

Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have fun.

Includes Photographs and Illustrations

With her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen's simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.

Cooking traditional foods from scratch is easier and less expensive than you might think. In simpler times, people cooked from scratch using seasonal ingredients and traditional techniques like canning, fermenting, and drying to preserve the harvest. Mary Bryant Shrader follows these principles to create delicious, nutrient-dense meals that are affordable, budget-friendly, and additive-free. Now you can learn why so many people are big fans of the Mary's Nest website and YouTube channel. In The Modern Pioneer Cookbook, Mary shows you how to master the basics of pioneer cooking to make over 85 delicious recipes that are all simple and incredibly nourishing. She shows you how to make cultured dairy, nourishing bone broths, fermented vegetables, sourdough starters, and sourdough bread, as well as traditional home-cooked recipes. You'll also learn how to soak and sprout grains, prep ingredients, stock your pantry, and shop for other essential ingredients.

Here's what you'll find inside:

• Over 85 traditional, from-scratch recipes for bone broths, cultured dairy, ferments, home-baked breads, including sourdough, as well as recipes for chicken, meats, fish, vegetables, desserts, and much more.
• Beautiful photography, including detailed pictures that will help you learn traditional cooking techniques.
• Detailed instructions and cooking guidance that will help readers of all abilities cook like a pioneer, using traditional techniques.
• Tips for sourcing ingredients and stocking and equipping your own traditional foods kitchen.

When feeding a hungry crowd, there's Spaghetti and Meatballs for the Masses, and when it's time to settle in for the evening, sip a Blood Orange Negroni alongside Almond Tangerine Trifle. Beyond food, these endlessly creative authors offer 99 Ways to Use a Mug (think sleigh valet tip jar), a flowchart on how to find the right winter lodging for anyone, and tips on how to build a better snowperson--and when the cabin fever sets in, readers can turn to Reindeer Games for entertaining ways to pass the time. The Snowy Cabin Cookbook, fully illustrated by artist Monica Dorazewski, will leave every reader wishing for a snow day.

As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread.

When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night.

Themed chapters showcase all the reasons to love autumn and winter cooking:

Pumpkin is not just for pie With help from Maggie Michalczyk, registered dietitian and creator of the popular Once Upon a Pumpkin blog, you can discover brand-new ways to use your pumpkin, whether fresh or canned. From snacks and side dishes to breakfast, dinner, and dessert, you'll never get tired of the creative ways to use your pumpkin Recipes include:

• Homemade Pumpkin Pie Spice
• Pumpkin Ginger Oat Bowl (Dairy-Free)
• Pumpkin Chocolate Chip Banana Bread
• Pumpkin Donuts (Gluten- and Dairy-Free)
• Pumpkin Snickerdoodles
• Lemon Pumpkin Soup (Gluten-Free and Vegetarian)
• Pumpkin Mac and Cheese (Dairy-Free and Vegetarian)
• Pumpkin Spice Latte Pie
• Pumpkin Turmeric Hummus (Gluten- and Dairy-Free)
• And many more

From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice.

The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.

Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread.

Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.

James Beard Award Winner, Photography
Proves that simple, delicious dishes can look as good as they taste. ―Adam Rapport, editor in chief, Bon Appétit
Athena's cooking is as stylish as she is. ―Laura Brown, editor in chief of InStyle

In Cook Beautiful, Athena reveals the secrets to preparing and presenting unforgettable meals.

As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors.

In her debut cookbook, she finally shows the rest of us how to achieve her impeccable yet approachable cooking style. Included are 100 recipes with step-by-step advice on everything from prep to presentation, from artfully layering a peach and burrata salad to searing a perfect steak.

Recipes include:

• Grilled Zucchini Flatbread with Ramp-Pistachio Pesto
• Charred Eggplant with Zaatar and Yogurt Tahini
• Mezzi Rigatoni with Radicchio and Guanciale
• Stewed Pork with Squash and Walnut Gremolata
• Blood Orange Bundt Cake with Orange Bitters Glaze
• And dozens more!

These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

For ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes plus beautiful photography that captures the après-ski culture and mountain town life.

IACP AWARD FINALIST: The IACP Julia Child First Book Award, Presented by The Julia Child Foundation for Gastronomy and the Culinary Arts

Après-ski is more than just an afternoon beer in the lodge. It's an opportunity to gather with friends and family over delicious food and drinks during the cold winter months. This cozy cookbook invites home cooks of all skill levels to embrace the après culture all season long, whether they're the first skier on the slopes in the morning or a non-skier who prefers to snuggle up by the fireplace.

Enjoy simple yet hearty recipes for every meal--because yes, you really can après all day--including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos (a.k.a. Tatchos) for an indulgent snack to share with friends, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day. There is also a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more.

Ski bums, outdoor enthusiasts, and anyone who lives in a cold climate will appreciate the hearty recipes and beautiful photography of mountain scenery.

SEASONAL COOKING: Après-ski isn't just for skiers, and neither is this cookbook--anyone can après, at any time of day! The recipes in this book are the perfect way to bring some comfort to a snowy day or to channel dreams of mountain living.

GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns, Après All Day encapsulates a way of life. This is a lovely birthday, Christmas, or anytime gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains.

COMPELLING SKI COOKBOOK PACKAGE: Après All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend.

Perfect for:

• Home cooks who love the mountains and mountain dwellers who like to cook
• Anyone seeking unique ski gifts for those who enjoy snow activities and the après-ski culture
• Armchair travelers and people who live in places with cold winters
• Skiers and snowboarders of all skill levels
• Fans of themed cookbooks

In The Spirited Kitchen, practicing witchcraft means nurturing a relationship with the seasons and drawing on ancestral roots to find magic in small details.

From the Halloween festivities of Samhain to Midsummer celebrations and the return autumn at Harvest Home, witch and animist Carmen Spagnola will be your guide through the modern pagan Wheel of the Year.

Here, you'll learn to channel folk magic into every ingredient, feast, and centerpiece. In winter, Cranberry Custard Tarts encourage health and well-being; in spring, Deep Dish Nettle Quiche ushers in resilience after cold months; and Calendula Chicken embodies the abundance of summer. Along the way, ritual crafts like Salt Spells, Witches Ladders, and Corn Dollies set the scene with extra symbolism.

Complete with stunning photographs, tips on foraging, and a glossary of spirited symbols and ingredients, this book is an enchanting guide to seasonal magic.

Fight Food Waste with Creative Recipes for Pickling, Dehydrating, and More!

Nourish your body and make the most of your produce year-round with this farm-to-table cookbook full of delicious sustainable recipes. Kait Welch, creator of the blog Habits of a Modern Hippie, shows you how to make incredible nutrient-dense meals and organic pantry staples using local, in-season produce. You'll learn to pickle, dehydrate, and turn your beautifully ripe fruit and veg into creative snacks and spices--and never waste food again. Enjoy all-natural recipes such as:

Spiced, Salt-Preserved Meyer Lemons
Rustic Potato Leek Soup
Spring Greens Pasta
Watermelon-Lime Fruit Leather
Mullein Cough Syrup
Tart Quick-Pickled Rhubarb
Carrot Marmalade
Roasted Garlic Rustic Loaf
Tangy Natural Ketchup
After-Sun Balm

Eating with the seasons ensures you are getting the most from your grocery budget, with the smallest carbon footprint. Plus, as you source a rainbow of local produce, you can connect with your community in new, profound ways. With this indispensable guide, it's easier than ever to fill your dinner table with organic meals and combat food waste one nutritious recipe at a time!

From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.

The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's Brunch Season, an inviting cookbook.--Foreword Reviews

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.

Looking for a variety of easy and creative pickle recipes?

We've put together 30 delicious pickle recipes that range from sweet to savory

Inside, you'll find some classics such as Bread and butters, spiced apples, or more fancy recipes such as Russian beet relish, and Watermelon rind pickles

So, what are you waiting for? Let's get pickling

Three generations of Fioronis continue to work the land using age-old practices and sustainable agriculture, growing a bounty of fruits, vegetables, cereal crops, olives, and grapes for their award-winning wines. They also keep bees, produce saffron, and raise chickens, Chianina cattle, and pigs, the basis of homemade prosciuttos and salamis.

The book is illustrated with hundreds of color photographs depicting the landscapes and crops, as well as the family at work and at the table. The farm is also a popular agriturismo destination, giving visitors an opportunity to stay overnight, participate in various farming activities, and revel in the tastes of freshly prepared food and artisanal farm products.

In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.

Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve.

Recipes include:
Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula,
Pot Marigold Soda Bread,
Lilac Panna Cotta with Strawberries,
Rice with Lemon Verbena, Cardamom & Edible Flower Petals,
Marigold Petal Pasta,
Courgette Flower Tacos,
Carnation and Blackberry Cooler,
Slow Roast Lamb with Lavender, Lemon & Apricots,
Blackberry & Sweet Geranium Tart,
Vietnamese Summer Rolls with Violas,
Aubergine Katsu Curry with Pickled Magnolia
and many more ...

A Recipe For Every Day of the Year is a magnificent collection of recipes compiled to keep the yearlong menu interesting and varied. Reflecting the changing seasons and linking to events on key dates - pumpkin-spiced for Halloween, festive goose for Christmas - these mouth-watering dishes offer a wide range of recipes that change according to the seasons, which coincides with the key seasonal fruits and vegetables at grocery stores and farmers
markets.

This book is a joyful celebration of all our tried-and-true favourite dishes, whether you're craving a hearty breakfast, or you want to tantalize your taste buds with an indulgent dinner.

Dive straight in to discover 365 recipes, with easy-to-follow instructions, covering many sweet and savoury dishes: including stews, casseroles, pot roasts, risottos and desserts.

This warm and soulful book is the perfect gift that will last the whole year, with a little bit of magic to read every day.

The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement.

For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow--from kale and kohlrabi to beets and butternut squash--is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit.

Andrea has always identified as a sustainable eater--until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea--a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home.

In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare.

Ultimately, Andrea found that the challenge she set out for herself wasn't a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably.