Now fully revised in its fifth edition, The Birth Partner remains the definitive guide to helping a woman through labor and birth, and the essential manual to have at hand during the event. The Birth Partner includes thorough information on:

• Preparing for labor and knowing when it has begun
• Normal labor and how to help the woman every step of the way
• Epidurals and other medications for labor
• Pitocin and other means, including natural ones, to induce or speed up labor
• Non-drug techniques for easing labor pain
• Cesarean birth and complications that may require it
• Breastfeeding and newborn care
• and much more

Ah, sandwiches. They're everywhere. But what's the story behind the club, the Cuban, or the hot brown? Through his various social media platforms, Barry Enderwick (@sandwichesofhistory) has been exploring all things sandwich for years. In Sandwiches of History: The Cookbook, for the first time, he has taken the source material for dozens of sandwiches and painstakingly recreated them--staying as faithful as possible to every original sandwich, while providing much more guidance on successfully making each one. From the classics, like the Cucumber Tea Sandwich or The Sophisticated Club Sandwich, to the out-of-the-box, like The Hot Chicken Tuna Sandwich and the Mock Banana Sandwich, Barry provides not only recipes, but interesting information and fun facts that pertain to them. Chapters and recipes include:

• Tea and Snack Sandwiches: Tomato Sandwich, Nasturtium Leaves Sandwich, Smoked Salmon Sandwich, Lettuce Sandwich, Watercress Sandwich, Cucumber Sandwich, Salad Sandwich, Pineapple Cucumber Sandwich
• Club Sandwiches: Club House Sandwich, Sheridan Park Club Sandwich, Milwaukee Sandwich, Salmon Club Sandwich, Olive Bacon Club, Swiss Club Sandwich, The Club Special, The Sophisticated Club Sandwich, The New Manhattan Club Sandwich
• Surprising Sandwiches: Spanish Sandwich, Schmancy Ham Sandwich, BBQ Beef Sandwich, Toast Sandwich, Dairy Sandwich, Shrimp Sandwich, Hot Dog Sloppy Joe, Hot Chicken Tuna Sandwich
• Vegetarian Sandwiches: Mushroom Sandwich, Picnic Sandwich, Gruyere Sandwich, East India Lentil Sandwich, Olive Sandwich, Bombay Sandwich, Waffled Cheesewich
• International Sandwiches: Pan Bagnat (France), Chicken Banh Mi (Vietnam), Barros Luco (Chile), Rou Jia Mo (China), Tomago Sando (Japan), Carne Asada Torta (Mexico), Chip Buttie (UK), Membosha (Korea), Croque Monsieur et Madame
• Open Faced and Sauced Sandwiches: Kentucky Hot Brown, Horseshoe Sandwich, Hot Dog Sandwich, Surprise Sandwich, Tomato Cheese Club Sandwich, Cheesy Cheesy Hamburger Sandwich, Sloppy Joe, Shrimp Club Sandwich, The '70s Special
• Sweet Sandwiches: Chocolate Sandwich Number 3, School Sandwich, Date and Orange Sandwich, Ginger Sandwich, Strawberry Sandwich, Peanut Butter and Cherry Sandwich, Mock Banana Sandwich WWII, Dusty Nuttergoose Sandwich

Maybe you earned it with a long hike or maybe it was just a long week at work: Either way, there's no arguing with the appeal of an evening spent with friends or family around the fire. This book lets you choose your own adventure when it comes to sips, sweets, and communal cooks. Author Emily Vikre shares dozens of all-new recipes as well as a few greatest hits and remixes from Camp Cocktails and The Family Camp Cookbook, so you're sure to find just what you want for your next trip:

• The Happiest Hour: You've finished unpacking and it's time to set out some snacks and drinks for the group. Choose from hot dates, skillet spiced nuts, Norwegian stick bread with dips, campfire queso, baked Brie, and grilled nachos, and pair them with drinks like a fireside old fashioned, tinto de verano, amaro spritz, or junglebird punch.
• Campfire Shareables: Make an epic, interactive meal with choose-your-own-adventure food on sticks--from hot dogs to kebabs. Or break out a pie iron and make fireside chimichangas, potpies, pizza pockets, or grilled cheese.
• After-Dinner Treats and Cozy Drinks: S'mores, bananas foster, campfire monkey bread, or foil pack pears...how do you choose? Or if you're in the mood for a warm drink, try a peppermint schnapps hot chocolate, boozy (or not) hot cider, or a chamomile tea toddy.
• Leisurely Mornings: Rise and shine and pair that camp coffee or French press dirty chai with skillet biscuits and scrambled eggs, brown sugar-chili glazed bacon, eggs in spiced tomato sauce, fluffy peach-filled pancakes, or easy breakfast quesadillas.

For this fully revised sixth edition of this perennial bestseller, birthing expert and practicing midwife Melissa Cheyney, PhD, joins Penny for a better-than-ever, completely up-to-date new book.

Since the original publication of The Birth Partner, more than a million people--from spouses, partners, relatives, and friends to doulas, nurses, midwives, and childbirth educators--have relied on Penny Simkin's clear, concise, authoritative, and warm-hearted guidance as they care for the new mother from her last trimester through the early postpartum period.

Including extensive updates on medical knowledge and practices, on changes in hospital and home-birth protocols, and on the role of parents' cultural backgrounds in shaping an ideal and satisfying birth plan, The Birth Partner remains the definitive guide to helping a woman through labor and birth and is the essential manual to have at hand during the event. Find thorough information on:

• Preparing for labor and knowing when it has begun
• Normal labor and how to help the mother every step of the way
• Epidurals and other medications for labor
• Pitocin and other means, including natural ones, to induce or speed up labor
• Non-drug techniques for easing labor pain
• Cesarean birth and complications that may require it
• Breastfeeding and newborn care
• and much more

For the partner who wishes to be truly helpful in the birthing room, this book is indispensable.

Since the world's first-ever national park--Yellowstone--was established, national parks have fed millions of hungry visitors in their historic dining rooms and restaurants. From Acadia's famous puffy popovers to Zion's loaded Navajo tacos, guests have long enjoyed a range of unique regional cuisines, meals made from foraged foods, and gourmet menus whipped up by celebrated chefs, even in the middle of nowhere.

Who can forget that piping-hot platter of Moose Drool-Braised Bison Short Ribs in Yellowstone, or the massive slab of Mile-High Blackberry Ice Cream Pie in Shenandoah? Maybe you keep dreaming about the Huckleberry Margaritas from Grand Teton (and the spectacular sunset that accompanied them on the deck of Jackson Lake Lodge), or you still order the same boysenberry pie from Yosemite that you remember from your childhood. (Pssst... It's still made the same way as it was more than 60 years ago!)

Now you can re-create and enjoy these legendary recipes at home with The National Parks Cookbook!

Part cookbook and part escapist lifestyle book filled with stunning travel photography and national park history, The National Parks Cookbook features recipes from popular national park destinations in the west, east, north, and south. You'll find signature dishes from the top 10 national parks in the country, including:

• Classics like the Grand Canyon Hiker's Stew from Phantom Ranch and the Yosemite Firefall Cocktail from The Ahwahnee Bar
• Original recipes inspired by park flora and fauna such as Lingonberry Brie en Croute from Denali
• Local culinary specialties like Fried Fish and Fungi with Creole Sauce from the Virgin Islands

After a long day outdoors, there's nothing better than a cold drink or hot meal as the sun starts to set. And there's also something special about that midday meal on the go, whether your view is the mountains or the sea. In New Camp Cookbook On the Trail, author Emily Vikre shares dozens of all-new recipes as well as a few greatest hits and remixes from Camp Cocktails and The Family Camp Cookbook, so you're sure to find just what you are craving for your next trip, including:

Packable Snackables: Apricot cherry energy balls, homemade granola bars, toaster pastry bars, camper's cookies, and four trail mixes from unfussy fuel to downright fancy.
Pre-Prepped Meals: How to make ready-to-use spice mixes, just-add-water pancakes, minestrone soup, fried rice mix, couscous with olives, and falafel patty mix.
Easy to Assemble: Matpakke, summer sausage sandwich, curried tuna wrap, almond butter wrap with dried fruit and cinnamon, bagel with apple butter and raisins, and fried wrap a la Norway.
This + That: Tuna casserole (mac and cheese, dried peas, tuna), Caccio e Pepe (alfredo, parmesan, and lots of black pepper), vegetarian shepherd's pie (herby lentils and mashed potatoes), and more.
Backpacker Bevvies: True lime gimlet, powdered tea Arnie Palmer Collins, instant Irish coffee, spiked tea, and the toddle off toddy as well as flask-friendly versions of the negroni, Shetland sweater, old fashioned, manhattan, the duke, and red rum.

Add to that a quick and easy guide to using a dehydrator for culinary adventure, with recipes for jerky, fruit leathers, and dehydrated fruits and veggies, you can add flavor to any outdoor adventure with New Camp Cookbook On the Trail.

Also available in this series: The New Camp Cookbook, Camp Cocktails, The Family Camp Cookbook, The National Parks Cookbook, New Camp Cookbook Fireside Warmers

Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls' coming-of-age celebrations), and family reunions. They are made with a meat--traditionally beef, pork, or goat--slow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, then served with tortillas for dipping. Food writer, cookbook author, and chef Jesse Valenciana is the virtuoso of birrias. He reveals in this book the luscious secrets of birrias--both in their traditional forms and in their incredible new varieties.

In their recent revival, evident in the best Mexican restaurants everywhere, birrias are getting even more versatile and delectable. They're now made with all kinds of meats and proteins and in vegetarian versions. The biggest change is that birrias have become an in-demand filling or topping for all sorts of other Mexican foods, from tacos to tamales and beyond.

In Birrias, Jesse serves up:

• A dozen recipes for the traditional birrias he learned from his Mexican and Mexican-American grandparents
• Nearly 50 more recipes for the hip, creative, and soul-satisfying new ways to make and use birrias
• Techniques for making everything from birrias tacos, enchiladas, burritos, and quesadillas to birrias sandwiches, wraps, salads, soups, appetizers, and more
• A special bonus chapter featuring a handful of Jesse's birrias collaborations with well-known chefs--all easy to make at home--such as the Appalachian Birria he developed with star chef Sean Brock of Nashville.

Preserving with a Purpose is not your mama's or grandma's canning and preserving book. In 125 scrumptious and foolproof recipes, Sarah Thrush--whose inspiring, informative, and frequently viral videos on TikTok @peeliesnpetals have been seen by tens of millions of people--shows you the best and tastiest ways to put up the traditional canning foods, from tomatoes and green beans to apples and peaches, just like mama and grandma did. But she also ranges widely in the more robust flavor profiles that come from the best cuisines from all over the planet--all of which earlier preserving books neglect. Hers is the kind of food today's world citizens eat, diverse and glorious in its variety.

If you are a rookie preserver, you will master canning and preserving quickly, safely, and thoroughly. If you are an experienced canner, you will discover amazing new recipes and techniques, along with advice on how to integrate canning and preserving into a self-sufficient, money-saving, and sustainable lifestyle.

Sarah reveals her most beloved recipes--none of which are available online--in these beautifully photographed pages. The recipes include:

• Date and Fig Fermented Honey
• Aunt Madge's Dill Pickles
• DIY Teriyaki Sauce
• Pickled Peaches
• Pork Carnitas Meal-in-a-Jar
• Carrot Cake Jam
• Fresh Mint Jelly
• Spiced Apple Butter

• Hard-won wisdom on how to use canning to really save money and achieve a self-sufficient, nearly waste-free home
• Seasonal and monthly pantry-planning and meal-prepping tools
• A complete guide to safe water canning and pressure canning methods
• Troubleshooting guides

You want to eat fresh food, not canned or frozen food. You want to cook it fast--as in five to ten minutes fast. You want ingredient lists that are short and inexpensive. You want what you make to zing with bold, adventuresome flavors from all over the planet. That's a tall order! But there's more: You want to have crazy good fun while you cook!

To get all that, there's only one kitchen companion you want by your side, and that person is the big-spirited, funny-to-the-bones star of TikTok and YouTube known to his millions of fans as Ramen King Ivan. Ivan does not reveal his recipes online. But now at last he has done so, in the pages of this fun, funny, and eminently useful book. The recipes include:

• Chicken Honey Ramen
• Fried Chicken and Waffles the Ivan Way
• Wagyu Beef Ramen
• Shrimp and Rice Cake Ramen
• Ramen Deviled Eggs
• Ramen Breakfast Burrito
• Thai Chile Rice Cakes
• Boba Ramen

In this newly revised edition of the best-selling and most comprehensive bread-machine book ever written, The Bread Lover's Bread Machine Cookbook, you will see the latest trends in bread reflected, with more sourdough breads, more gluten- and dairy-free breads, more breads from global cuisines, and more breads that feature veggies, fruits, and other plant-based ingredients. Also find information and tips on the latest technical developments in bread machines, such as programmable preset buttons.

When master baker Beth Hensperger, author of the James Beard Award-winning cookbook The Bread Bible, first set out to try to make bakery-quality breads in the bread machine, she doubted it would even be possible. So she spent hundreds of hours testing all sorts of breads in every kind of bread machine--and her doubts vanished! In this big, bountiful book, full of more than 325 bakery-delicious recipes, she reveals the simple secrets for perfect bread-machine bread, every time you make it. The book includes:

• Whole-Wheat and Other Whole-Grain Breads
• White Breads and Egg Breads
• Sourdough Breads
• Cheese, Herb, Nut, Seed, and Spice Breads
• Fruit and Vegetable Breads
• Pizza Crusts, Focaccia, and other Flatbreads
• Coffee Cakes, Sweet Rolls, and Chocolate Breads
• No-Yeast Quick Breads
• Holiday Breads

Get ready to grill, roast, air fry, and sear your way to a perfect dinner with recipes that mix creativity with simplicity. From a crowd-pleasing taco Tuesday to brined chicken and epic Brussels, this is your playbook to delicious meals no matter the night. Bo Corley (aka @bothegoattv), known for his recipe videos on TikTok and Instagram, invents dishes that work smarter, not harder, to build showstopping flavor and texture. These recipes are designed with busy weeknights in mind, using easy-to-find ingredients that won't stretch your budget. (Okay, the brisket recipe is not inexpensive, but there had to be a few treats too!)

Yes, you can enjoy delicious dinners in minutes rather than hours. Whether you're after a sit-down meal or need dinner on the go, there's something for everyone. Chapters and recipes include:

• Meat at My House: Super Sous Vide Burger, Backyard Burger Buns, Reverse Ribeyes, Smash Burgers, Steak for a Crowd, Family Night (or Game Day) Quesadillas, Pan-Fried Steak with Better Veggies, A5 and Egg, Boiled Burger, Propper Pulled Pork with Vinegar Slaw, Texas Brisket with a Twist, Dino Ribs, Three for One Spare Ribs
• Healthy-Ish Dinners: Secret Brine Skillet Chicken, Go-to Grilled Chicken, The Weeknight Stir Fry (includes SB, Wet Stiry Fry), The Weekend Stir Fry, Jumbo Shrimp and Veggies, Herb Crusted Salmon, Jerk-Style Smoked Chicken Thighs, House Air Fryer Wings, Lemony Salmon Belly with Saffron, Oven Fried Catfish, Smoked Drumsticks with Crispy Potatoes, Bo Wellington
• Breakfast for Dinner: Pep 'n Eggs Scramble, Come to the Table Potato Skillet, French Toast Breakfast Nachos, Fancy French Toast, One Take Breakfast Tacos, Egg White Bites, Cloud eggs, Pain Purdu Muffins, The Un-Frittata, Loaded Puff Pastry Boats, Avocado Toast, Cured Egg
• Handheld Dinners: Elevated Grilled Cheese, Seafood Platter Grilled Cheese, Shrimp Un-Tacos, Endless Pizza, Top Tier Toasted Sando, Turkey Double Cheeseburgers, Bougie Tuna Salad, Veggie Sandwiches, PB and My Favorite Homemade Strawberry Jam, Cod Sando, Salmon Fingers
• Perfect Bites: Poblano Rings with Citrus Dijon Sauce, Candied Sweet Potatoes, Garlic-Lovers Tomato Soup, Gold-Roasted Potatoes, Better Brussels Sprouts, Sweet Potato Skin Salad with Candied Bacon, Mustard Pasta, Roasted Broccoli with Garlic Chips, Corn Slaw(lsa), Lemon Lime Funnel Cakes, Blueberry Donut Peaches, Loaded Rice Crispy
• The Beverage Lab: Oleo Saccharum, Cheong, Understanding Oleo: Three Recipes, Cocktail Cherries, Dried Candied Orange Slices, Juice without a juicer, Bold Fashioned, Strawberry Old Fashioned Two Ways, The Shirley Spritz, Cherry Snow Angel, Orange and Cherry

Say goodbye to recipes you have to cook 10 times to get right. This is Dinner in One Take.

Is there any kind of cooking that gets more stuck in a repetitive routine than grilling? If you've ever wanted to elevate your grilling beyond the endless parade of burgers, hot dogs, and steaks, Smokin' and Grillin' with Aaron Brown is the cookbook you need for the journey. And author Aaron AB Brown is the perfect expert guide, just as he has come to be for his more than four million online fans from around the globe.

AB serves up in this beautifully photographed book more than 75 grilling recipes and 25 smoking recipes--including all kinds of meat and veggie main courses, and special chapters on sauces, sides, and desserts--that draw on Southern, Cajun, and African-American traditions and make weeknight and weekend grilling more exciting and rich in variety than you've ever known.

Become the hero in your household and the champion outdoor cook in your neighborhood with recipes like:

• Bang Bang Chicken Skewers
• Grilled Beef Tacos
• Pork Belly Burnt Ends
• Brown Sugar Grilled Salmon
• Jamaican Jerk Chicken Wings
• Smoked Southern-Style Mashed Potatoes
• Bourbon Bacon Grilled Baked Beans
• Grilled Pineapple Shortcake

Now you can enjoy gluten-free bread at home every day easily, affordably, and deliciously.

The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment.

Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more--this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that gluten-free setting on your bread maker and when it's better to just avoid it.

You've seen multiple books on Southern BBQ and African-American BBQ, but nothing on the third great barbecue tradition--Hispanic barbecue. Here to fill that gap at last is Brandon Hurtado, the most celebrated practitioner of Tex-Mex barbecue around. His Dallas-area restaurant, Hurtado Barbecue, appears on Texas Monthly's authoritative list of the top 50 barbecue joints in Texas and in Southern Living magazine's ranking of the 50 best barbecue restaurants in the entire US South.

Barbacoa presents Brandon's masterpiece recipes for everything from Pulled Pork Carnitas and Lobster Tostadas to Barbacoa con Papas and Brisket Birria Tacos--and beyond. You'll find intensely flavorful recipes for:

• Smoked meats like Mexican Hot Chicken, Beef Rib Chili, and Pork Belly Burnt Ends
• Tacos, tamales, tortas, and enchiladas filled with meats and veggies from the smoker
• Amazing sides and appetizers, from Garlic Habanero Pickles to Hatch Chile Mac and Cheese to Al Pastor Wings
• Flame-Kissed Breakfasts, such as Brisket Benedict, Chorizo Biscuits and Gravy, and Smoked Menudo
• Rubs, Mops, and Sauces like Cilantro Lime Crema and Ancho Mustard Vinaigrette
• Perfect desserts for BBQ, from Smoked Blueberry Cobbler to Mexican Hot Chocolate Pecan Pie

Tony Ramirez has long blazed his own trail under the TFTI (Thanks For The Invite) brand. Maybe you've seen his instant classics like spicy Filipino BBQ chicken skewers or Cajun honey butter wings. Or maybe you were hooked by his addictive Dynamite Lumpia. No matter what you tried, chances are you agreed with his signature phrase: That's Money.

In this book, Tony brings you into his own backyard for an insider's guide to how he crafts his hits. You'll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends. Recipes include:

• Filipino: Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite Lumpia
• Cajun: Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil Packs
• Wings: Bloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo Wings
• Party Food: Garlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalapeño Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder
• Smoked My Way: Bacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat-Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri Sandwich

*As Featured in The New York Times*

The New Asian Cooking is bolder and more assertive, less fussy and more casual. With these easy-to-shop-for, quick-to-cook recipes, you can try--and will fall in love with--this trending style right in your own kitchen.

Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there's a brand-new style of Asian cooking that's giving them a run for their money. It's more about grazing through small plates than sinking into one big one. It's more about pan-Asian fusions--third culture foods, the cooking of the Asian diaspora--than about each culture's oldest traditions. It's more plant-forward than meat-centered. It's irreverent and fun and incredibly delicious. And it's all captured in Modern Asian Kitchen.

Kat Lieu--the blogger and online personality who presides over the Subtle Asian Baking corner of the enormously popular Subtle Asian Traits online community, and who is the author of Modern Asian Baking at Home--serves up more than 80 inventive recipes for:

• Vibrant vegetable dishes like Sichuan-style fish-fragrant eggplant and umami-packed braised shiitake mushrooms
• Quick noodle dishes for super-easy lunches
• Quick-fix matcha ramen bowls and simple miso soups
• Dim sum, with tricks and food hacks like rice-paper shrimp dumplings
• Street-food favorites like Taiwanese popcorn chicken in the air fryer
• Customizable bibimbap bowls for busy-weeknight dinners
• Southeast Asian favorites like cold-papaya salads, streaming hot phos, and spring rolls with surprising things inside and punchy chile-crisp coatings on the outside

• Umami-Packed Spiral Cucumber Salad
• Sumptuous Siu Mai and Easy Dim Sum
• Melty Cheesecake Bao
• Tony's Spicy Cumin Skewers
• Crispy Crackling Roast Pork
• Clay Pot Taiwanese Three-Cup Chicken
• Mapo Tofu and Veggies
• Pandan Tres Leches with a Kaya Drizzle

Food looms large in romantasy stories, from the hearty breakfasts that warriors eat before battle, to the sumptuous candlelit banquets of roast meats that are served on holidays like the autumn equinox, to the honeyed or sugared sweet treats that lovers share during a rendezvous. If you are a fan of these novels--or if you need the perfect gift for someone else who is--this imaginative and colorful volume is sure to delight.

The Enchanted Feast: A Romantasy Cookbook includes:

• Breakfasts and brunches to start a fantasy-filled day, like Aelin's Mushroom Onion Scramble and Winter Solstice Ginger-Orange Pancakes
• Appetizers ideal for a romantasy-themed book-club night, birthday party, or wedding shower, such as the Fairy Charcuterie Board for Grazing
• Feast-worthy main courses, from a Steak and Wild Rice Werewolf Bowl to an Autumn Equinox Pot Pie
• Drinks, punches, and other libations, such as Cranberry Sangria Punch and Faerie Wine Spritzer
• Loads of fun and tasty desserts and sweets, from Starlight Jam Linzer Cookies to Xaden's Mint Chocolate Cupcakes and beyond

Grills and smokers have been around forever, but now there's a new fixture on porches and patios everywhere: the outdoor or flattop griddle. Flattops get the heat out of the kitchen and turn out incredible quick-fried meals--using high heat and a minimum of oil, which is a healthy way to cook--in just minutes.

As fans of their popular YouTube channel know, The Waltwins have put every make and model of flattop through its paces. In The Epic Outdoor Griddle Cookbook, they share dozens of tips and tricks for making your outdoor griddle work to its maximum potential along with amazing recipes guaranteed to please eaters of any age. Expand your idea of what can be made on a flattop with recipes that include:

• Big and bountiful breakfasts, from Eggnog French Toast to Grilled Cheese Breakfast Burritos
• Super-popular smash burgers and other smashed sandwiches of all kinds
• Substantial beef, chicken, and seafood main courses for weeknight dinners on the fly and casual weekend feasts
• Quesadillas, tacos, fried-rice dishes, stir-fries, and other recipes that turn flattop cooking into an international affair
• Fun desserts, such as State Fair Funnel Cakes and Chocolate Chip Griddle Cookies

Whether you're making a pint of sauerkraut or a peck of pickled peppers, The Joy of Pickling provides all the tools for pickling success!

By working a special kind of magic on an abundance of produce, Christopher Kimball writes in the foreword to this inspiring, comprehensive, and eminently practical book, Linda Ziedrich has transformed what might have become a lost art into something both necessary and delightful.

Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at the supermarket or farmers market. But pickling isn't just about preserving: It's a way to create mouthwatering condiments and side dishes that add endless variety and loads of big, vibrant flavors to the table.

Making these salty, sour, sweet, and tangy treats isn't hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:

• Pickles from all over the globe, from down-home American favorites to adventuresome new ideas from Asia, the Middle East, and Europe
• Recipes for canned and put-up pickles and also for super-easy quick pickles for the fridge or freezer
• New techniques for preventing yeast and mold growths on fermented pickles
• Recipes for using pickled produce in chutneys, salsas, relishes, and more
• Expert safety guidance and tips

From Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.

Here at last is the first cookbook to celebrate the scrumptious and comforting foods that play a prominent role in Louisa May Alcott's classic novel Little Women. If your family includes a Little Women fan, or if you yourself are one, with this book you can keep the magic and wonder of the beloved tale alive for years to come. Do you wonder what makes the characters so excited to make--and eat --sweets and desserts like the exotically named Blancmange or the mysterious Bonbons with Mottoes, along with favorites like Apple Turnovers, Plum Pudding, and Gingerbread Cake? Find out for yourself with over 50 easy-to-make recipes for these delectable treats and more, all updated for the modern kitchen.

From Hannah's Pounded Potatoes to Amy's Picnic Lemonade, from the charming Chocolate Drop Cookies that Professor Bhaer always offers to Meg's twins to hearty dinners that Hannah and Marmee encourage the March sisters to learn to make, you'll find an abundance of delicious teatime drinks and snacks, plus breakfasts, brunches, lunches, suppers, and desserts. Featuring full-color photos, evocative illustrations, fun and uplifting quotes from the novel, and anecdotes about Louisa May Alcott, this is a book that any Little Women fan will love to have.