A hybrid of a donut and a croissant, fried and coated in sugar.

Xi'an Famous Foods: The Cuisine of Western China from New York's Favorite Noodle Shop is the long-awaited cookbook from the iconic restaurant, revealing never-before-published recipes. \"Vibrant photography . . . as satisfying to flip through as it is to cook from.\" ―New York Times \"For any cook or foodie, having access to these recipes is almost unfair.\" ―Richard Blais, winner, Top Chef All-Stars \"A cultural chronicle of both cuisine and the immigrant experience in America.\" ―Vogue Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. Recipes include: Tiger Vegetables Salad Lamb Meat SoupLiang Pi \"Cold Skin Noodles\"Spicy Cumin LambXFF Spicy and Sour DumplingsBeef and Ginkgo CongeeHerbal Hot Pot BrothSpicy Cumin Whole FishSpicy and Tingly BeefAnd more! Wang writes in his introduction, \"Here it is, the never-been-told version of how the XFF empire came to be--the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb.\" This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for. Includes Color Photographs

Author and former New York Times food columnist Mark Bittman believes you don't have to be afraid of baking. His new book, "How to Bake Everything," breaks down seemingly complicated recipes for everything from New Orleans beignets to Afghan snowshoe naan, making them accessible for even novice bakers. Bittman also adapts traditional recipes for the vegan diet. He joins us this hour to talk all things baking.

Highlights Xi'an Famous Foods: The Cuisine of Western China from New York's Favorite Noodle Shop is the long-awaited cookbook from the iconic restaurant, revealing never-before-published recipes. About the Author: Jason Wang is the CEO and owner of Xi'an Famous Foods, which has 14 locations. 304 Pages Cooking + Food + Wine, Individual Chefs & Restaurants Description Book Synopsis Xi'an Famous Foods: The Cuisine of Western China from New York's Favorite Noodle Shop is the long-awaited cookbook from the iconic restaurant, revealing never-before-published recipes. "Vibrant photography . . . as satisfying to flip through as it is to cook from." ―New York Times "For any cook or foodie, having access to these recipes is almost unfair." ―Richard Blais, winner, Top Chef All-Stars "A cultural chronicle of both cuisine and the immigrant experience in America." ―Vogue Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. Recipes include: Tiger Vegetables Salad Lamb Meat Soup Liang Pi "Cold Skin Noodles" Spicy Cumin Lamb XFF Spicy and Sour Dumplings Beef and Ginkgo Congee Herbal Hot Pot Broth Spicy Cumin Whole Fish Spicy and Tingly Beef And more! Wang writes in his introduction, "Here it is, the never-been-told version of how the XFF empire came to be--the random weird pit stops along the way; the family drama behind the scenes; the labor hidden in the secret recipes, and, yes, some really f*cking good spicy cumin lamb." This unique, extraordinary cookbook helps home cooks make the dishes that fans of Xi'an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi'an. Transporting readers to the streets of Xi'an and the kitchens of New York's Chinatown, Xi'an Famous Foods is the cookbook that fans of Xi'an Famous Foods have been waiting for. Includes Color Photographs Review Quotes "In this highly anticipated cookbook, Xi'an Famous Foods CEO Jason Wang reflects on the humble beginnings of his family business, founded in Queens by his father in 2005. But he also introduces readers to his birthplace of Xi'an -- the city that inspired the iconic noodle shop's most adored dishes, like biang biang noodles seared in oil with cumin-rubbed lamb."--Travel + Leisure "Jason and his family have introduced a generation of New Yorkers to the flavors of his hometown of Xi'an. I've been thrilled to watch him turn the original shop into a small empire, where my friends now know liang pi, tiger vegetables salad, and Mt. Qi pork with hand-ripped noodles. This book will bring these dishes to broader audiences. The flavors are from Xi'an, but many of the dishes are inventive new combinations--native to New York." --Jennifer 8. Lee, journalist and New York Times bestselling author of The Fortune Cookie Chronicles "No one has done more for the popularization of the flavors of northwest China in the US than Xi'an Famous Foods. This impressive new cookbook goes far beyond XFF's most recognizable dishes, providing a cultural education through Jason's personal lens. It's distinctly Xi'an Famous Foods, a blend of Chinese and American sensibilities." --Serena Dai, editor of Eater NY "Oftentimes, in cookbooks, the text is secondary to the recipes. But don't skip over the words in Xi'an Famous Foods--they serve as a cultural chronicle of both cuisine and the immigrant experience in America."--Vogue "The debut cookbook from the New York City restaurant chain Xi'an Famous Foods is worth picking up whether or not you have slurped the restaurant's hand-pulled noodles. This is a book on how to operate a food business -- CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It's also a food history of the flavors of Xi'an, China. With so many layers to appreciate, Xi'an Famous Foods is a prime example of what a restaurant cookbook can be."--Eater "This book, written by Xi'an CEO Jason Wang, offers basic cooking skills for noodle-freaks like me who are adept at ordering Western Chinese food but completely inept at cooking it. I'm a devoted customer at the Xi'an noodle shops but never imagined those chewy spiced dishes were easy to make at home."--CNN Travel "When I moved to New York to open Pok Pok, I ate at Xi'an Famous Foods probably two or three times a week for months, working my way through the menu of dishes that were unknown to me at that time but came blazing right up my alley. The spicy, herbaceous, meaty flavors and textures of Xi'an cuisine bowled me over; I was hooked. Today, I no longer live in NYC and one of the things I miss the most are XFF Liang Pi Cold Skin Noodles, so when Jason sent me this book I hoped to find the secrets that would allow me to replicate that haunting flavor here in the cold Pacific Northwest . . . and I'm happy to say that Jason has revealed all!" --Andy Ricker, James Beard Award-winning chef and author of Pok Pok "With its vibrant photography and storytelling, this book, written with Jessica K. Chou, is as satisfying to flip through as it is to cook from."--The New York Times "With the publication of chef-restaurateur Jason Wang's cookbook Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, people all over the world can create their own versions of these assertively spiced (but not all that incendiary), soul-warming dishes. And as an added bonus, the book offers something that Wang's restaurants can't--an unflinchingly honest and heart-wrenching account of his family's unlikely path to restaurant success." --Ed Levine, founder of Serious Eats and author of Serious Eater "Xi'an Famous Foods is one of the few restaurants I always make sure to eat at when I visit NYC. I'm so excited that this cookbook provides a way for me to have their yummy dishes on the West Coast." --Ali Wong "Xi'an Famous Foods is one of the most delicious, craveable, and hottest restaurant concepts I've encountered in my life. There are days I've had three meals in their restaurants. For any cook or foodie, having access to these recipes is almost unfair. We're all about to level up."--Richard Blais, winner of Top Chef All-Stars About the Author Jason Wang is the CEO and owner of Xi'an Famous Foods, which has 14 locations. Wang was named an Eater Young Gun, a Zagat 30 Under 30, a Forbes 30 Under 30, and a Crain's 40 Under 40.

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates.

Editor's Note: In September we announced that Skift was expanding into food and drink with the addition of the Chefs+Tech newsletter. We see this as a

Highlights "We should all be cooking like Adeena Sussman. About the Author: Adeena Sussman has co-authored eleven cookbooks, including the New York Times #1 bestseller Cravings--and its New York Times bestselling follow-up, Hungry for More--with Chrissy Teigen. 368 Pages Cooking + Food + Wine, Regional & Ethnic Description About the Book In an Israeli cookbook as personal as it is global, Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety. Book Synopsis "We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen. Review Quotes Named a Best New Cookbook of Fall 2019 by The New York Times, Bon Appetit, Food & Wine, Epicurious, Eater, Forbes, Buzzfeed, and Amazon. "Ms. Sussman's recipes are thoughtfully written and thoroughly tested." -Melissa Clark, The New York Times "The pages of this book ooze with [Adeena's] passion for the romance and beauty of Israeli cuisine. The recipes are soulful, elemental, and stunningly delicious." -from the foreword by Michael Solomonov "Sababa, borrowed from Arabic slang, means 'everything is awesome' and I'm here to tell you that's a pretty accurate description of Adeena Sussman's new cookbook. Go through Sababa and you'll be transported with Adeena as she ventures to her vibrant market in Tel Aviv and returns to her kitchen to make the dishes that have put Israeli cuisine on the front burner." -Nancy Silverton "Everything about this book, from its title, which promises awesomeness, to Adeena's stories about her adopted homeland, its markets, ingredients, traditions, and cooks, conspires to joy. The recipes are simple, smart, and filled with the bold, bright flavors of Israel we've come to love. That they're so easily doable is the bonus." --Dorie Greenspan, award-winning author of Everyday Dorie and Dorie's Cookies "With Sababa, Adeena has gifted us with the kind of culinary journey that dreams are made of. Her warmth, knowledge, colorful stories, and stunningly beautiful recipes make this the type of book you want to have two of: one to read in bed at night and one to get messy with in the kitchen." -Molly Yeh, food blogger and TV host "I am so glad that Sababa is here so that I can finally taste Adeena's personal flavors from her Israeli kitchen. She has masterfully combined the food that she grew up with in the States with the dishes she serves now in her Tel Aviv kitchen. Just try Adeena's corn on the cob smothered in yogurt, feta, and za'atar--the Israeli take on Mexican street corn, or her magisterial kubbanah, the Yemenite cross between an overnight brioche and croissant. Every reader and food lover will learn how to integrate Adeena's clever ways with flavor into their own cooking." -Joan Nathan "Seeing Adeena's love and dedication to Israeli cuisine has been truly inspiring. This book captures her love for the food, culture, history, and people of Israel in an incredible way. Getting to live out her passion for Israeli cuisine in the heart of Tel Aviv (Shuk Hacarmel), she's been able to decode the cultural influences of what modern Israeli food is all about. Her warm and effortless approach makes you feel like you are in her kitchen cooking alongside her. Bright, fresh, and full of flavor, these are dishes that will easily be on repeat in your home." -Eden Grinshpan, co-founder of DEZ and host of Top Chef Canada "Adeena Sussman is a California woman who fell in love with Israel. Her knowledge of food, culture, and life in Israel has allowed her access to the inner circle of Israeli cooks, farmers, bakers, shop keepers, and others who imbibe that culture with a dazzling, multicultural cuisine. Adeena is reverent in her approach, historical in her research, and incredibly passionate in her quest to conquer the patchwork cultural makeup that defines the Israeli food landscape. Most importantly, she makes this terrific food and cuisine approachable and authentic at the same time. A delight!" -Jonathan Waxman "[Sussman's] tahini caramel tart justifiably earns its parenthetical description as 'the Gal Gadot of tarts.' With this book, Sussman will most likely prove to be a new kind of Amazon warrior goddess." -The New York Times "Sababa has taught me, inspired me and fed me. You can't say better than that." -Diana Henry, T: The New York Times Style Magazine "Adeena Sussman is a force to be reckoned with...As the book's title hints -- 'sababa' is Hebrew-meets-Arabic slang for, simply, 'everything is awesome' -- readers are in for a treat." -Eater "For an American understanding of Israeli cooking, Adeena Sussman is the person to turn to...Sussman's colorful recipes, paired with peeks into her life abroad, are a journey in themselves." -Condé Nast Traveler "This book has recipes that range from intoxicating spice mixes to unfussy street food--and delivers gastronomic awesomeness." -Forbes "The perfect at-home intro to all that Israeli cuisine has to offer." -Buzzfeed "Sababa, which translates as 'everything is awesome, ' makes for an appropriate title for this outstanding collection of fresh variations on an old-world cuisine." -Publishers Weekly, starred review About the Author Adeena Sussman has co-authored eleven cookbooks, including the New York Times #1 bestseller Cravings--and its New York Times bestselling follow-up, Hungry for More--with Chrissy Teigen. She is also the author of Short Stack Editions' Tahini. A lifelong visitor to Israel, she moved there in 2015 after meeting an expat American who has since become her husband. She lives footsteps from Tel Aviv's Carmel Market, where she shops and explores daily, taking inspiration from her adopted country's seasonal and cultural culinary rhythms. She has written about Israeli food for Food & Wine, The Wall Street Journal, Epicurious, Gourmet, and many others.

NEW YORK TIMES BESTSELLER Bestselling author Dr. Mark Hyman sorts through the conflicting research on food to provide \"a clear roadmap for the confused eater\" (Sanjay Gupta, MD) Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided \"common sense,\" food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact so much, including: The environment The economy Social justice And personal health Throughout this groundbreaking book, Dr. Hyman paints a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

Description About the Book The food guru and breakout star of the Netflix smash hit Queer Eye unveils the stylishly accessible, healthy recipes fans have been waiting for. Book Synopsis NEW YORK TIMES BESTSELLER! *One of Food & Wine's Essential New Cookbooks for Fall* *One of Eater's Best Fall Cookbooks 2019* *One of Amazon's Best Cookbooks for Fall 2020* "Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef." --Chrissy Teigen Antoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live--literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that "sometimes simple is anything but simplistic." Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they're often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners. Review Quotes "Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef." --Chrissy Teigen "Full of enthusiasm, warmth, and joy. From the simplest radishes in pink-peppercorn butter to a classic grilled cheese with tomato bisque to an innovative turkey kefte, the book shows a knowledge of techniques and an intrepid spirit in the kitchen." --Jacques Pépin "Antoni's enthusiasm for food is infectious. Approachable and easy, these recipes will inspire anyone to get into the kitchen." --Padma Lakshmi "Antoni's culinary skills are prodigious, but what makes him special is the key ingredient that makes Queer Eye special: heart." --Ted Allen "Antoni is a born storyteller. His ability to convert even the most cynical eater to the simple, relatable joys of good food is what makes this cookbook special. Whether you're a seasoned pro or in need of a culinary makeover, I dare you NOT to fall in love with Antoni!" --Gail Simmons, food expert, TV host, and author of Bringing It Home "The cook, the book, the recipes--Charmers all! From soups and stews that take us back to his Polish childhood to of-the-moment diragus with oozy eggs, marinated watermelon bites, or an olive oil Bundt cake with pecan streusel, Antoni brings warmth, style, and a very personal take to easy, simple foods made to share." --Dorie Greenspan, author of Everyday Dorie "Playful with a hit of sophistication, Antoni in the Kitchen is the next best thing to getting a full-on Queer Eye cooking makeover." --Christina Tosi, chef-owner of Milk Bar "Cooking's highest power is to make us feel connected. Antoni reminds us of this on screen, and now on the page. I can't wait to cook so many of the things in these pages, starting with the meatloaf with the entire block of cheddar cheese tucked inside of it." --Julia Turshen, author of Now & Again and Small Victories and host of Keep Calm and Cook On About The Author ANTONI POROWSKI is the Emmy Award-winning food and wine expert on the Netflix hit show Queer Eye. A television personality, chef, and model, he has worked as a food consultant and sommelier. He lives in New York City. MINDY FOX is a writer and editor who has authored and co-authored many cookbooks. She lives in Portland, Maine.

INSTANT NEW YORK TIMES BESTSELLER An all-new collection of more than 120 recipes that are so delicious and easy to make, you might forget they're vegan, from the #1 New York Times bestselling author of Deceptively Delicious, Double Delicious, The Can't Cook Book, and Food Swings. Jessica Seinfeld isn't a committed vegan. Her husband and her children aren't, either. Instead of convincing you to become vegan or shaming you for eating meat, she simply wants to show you how easy it is to be a vegan, at times, by cooking flavorful, affordable, and robust plant-based meals whenever you want--whether that's every day, once a week, or just once in a while. With her reassuring and accessible style, Jessica shows you step-by-step recipes for sweet and savory breakfasts, comforting and healthy meals for lunch and dinner, delicious snacks that can be whipped together quickly, and essential sauces and dressings--all tailored to home cooks. She also demonstrates how to create a basic vegan pantry filled with the essential items to keep in stock, explains what kitchen equipment you'll want to have on hand, gives sample menus for combining recipes, and tells relatable stories from her adventures in vegan cooking with her family. Simple, affordable, and comforting, and infused with Jessica's \"encouraging attitude\" (Publishers Weekly), Vegan, at Times is the perfect gateway to a healthier and more balanced you.

From Joe’s Bakery in Austin, Texas, this technique is positively genius.

New York Times bestselling author of The Comfortable Kitchen and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table. Known for her “cleaned up” weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb. Alex’s recipes prove that you don’t have to be an expert or spend hours in the kitchen to eat and live well. With meals that are flexible for a variety of different diets—paleo, Whole30, and more, always clearly marked for ease—Alex’s food is perfect for people who are on the “food freedom” stage of their health journey. She provides all kinds of meals from soups and salads to pasta, seafood, poultry, and beef, along with desserts and convenient condiments, with recipes including: Seared Tuna with White Bean and Arugula Salad Chicken Pot Pie Chowder 2AM Kimchi Noodles One-Pan Coconut-Lime Chicken and Rice Chipotle Turkey-Stuffed Poblano Peppers Roasted Vegetable Pita with Herby Tahini No-Bake Chocolate Peanut Butter Squares Strawberry Short-Crispies

Description About the Book The food guru and breakout star of the Netflix smash hit Queer Eye unveils the stylishly accessible, healthy recipes fans have been waiting for. Book Synopsis NEW YORK TIMES BESTSELLER! *One of Food & Wine's Essential New Cookbooks for Fall* *One of Eater's Best Fall Cookbooks 2019* *One of Amazon's Best Cookbooks for Fall 2020* "Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef." --Chrissy Teigen Antoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live--literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that "sometimes simple is anything but simplistic." Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they're often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners. Review Quotes "Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef." --Chrissy Teigen "Full of enthusiasm, warmth, and joy. From the simplest radishes in pink-peppercorn butter to a classic grilled cheese with tomato bisque to an innovative turkey kefte, the book shows a knowledge of techniques and an intrepid spirit in the kitchen." --Jacques Pépin "Antoni's enthusiasm for food is infectious. Approachable and easy, these recipes will inspire anyone to get into the kitchen." --Padma Lakshmi "Antoni's culinary skills are prodigious, but what makes him special is the key ingredient that makes Queer Eye special: heart." --Ted Allen "Antoni is a born storyteller. His ability to convert even the most cynical eater to the simple, relatable joys of good food is what makes this cookbook special. Whether you're a seasoned pro or in need of a culinary makeover, I dare you NOT to fall in love with Antoni!" --Gail Simmons, food expert, TV host, and author of Bringing It Home "The cook, the book, the recipes--Charmers all! From soups and stews that take us back to his Polish childhood to of-the-moment diragus with oozy eggs, marinated watermelon bites, or an olive oil Bundt cake with pecan streusel, Antoni brings warmth, style, and a very personal take to easy, simple foods made to share." --Dorie Greenspan, author of Everyday Dorie "Playful with a hit of sophistication, Antoni in the Kitchen is the next best thing to getting a full-on Queer Eye cooking makeover." --Christina Tosi, chef-owner of Milk Bar "Cooking's highest power is to make us feel connected. Antoni reminds us of this on screen, and now on the page. I can't wait to cook so many of the things in these pages, starting with the meatloaf with the entire block of cheddar cheese tucked inside of it." --Julia Turshen, author of Now & Again and Small Victories and host of Keep Calm and Cook On About The Author ANTONI POROWSKI is the Emmy Award-winning food and wine expert on the Netflix hit show Queer Eye. A television personality, chef, and model, he has worked as a food consultant and sommelier. He lives in New York City. MINDY FOX is a writer and editor who has authored and co-authored many cookbooks. She lives in Portland, Maine.

New York Times bestselling author of The Comfortable Kitchen and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table. Known for her “cleaned up” weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb. Alex’s recipes prove that you don’t have to be an expert or spend hours in the kitchen to eat and live well. With meals that are flexible for a variety of different diets—paleo, Whole30, and more, always clearly marked for ease—Alex’s food is perfect for people who are on the “food freedom” stage of their health journey. She provides all kinds of meals from soups and salads to pasta, seafood, poultry, and beef, along with desserts and convenient condiments, with recipes including: Seared Tuna with White Bean and Arugula Salad Chicken Pot Pie Chowder 2AM Kimchi Noodles One-Pan Coconut-Lime Chicken and Rice Chipotle Turkey-Stuffed Poblano Peppers Roasted Vegetable Pita with Herby Tahini No-Bake Chocolate Peanut Butter Squares Strawberry Short-Crispies

New York Times bestselling author of The Comfortable Kitchen and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table. Known for her “cleaned up” weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb. Alex’s recipes prove that you don’t have to be an expert or spend hours in the kitchen to eat and live well. With meals that are flexible for a variety of different diets—paleo, Whole30, and more, always clearly marked for ease—Alex’s food is perfect for people who are on the “food freedom” stage of their health journey. She provides all kinds of meals from soups and salads to pasta, seafood, poultry, and beef, along with desserts and convenient condiments, with recipes including: Seared Tuna with White Bean and Arugula Salad Chicken Pot Pie Chowder 2AM Kimchi Noodles One-Pan Coconut-Lime Chicken and Rice Chipotle Turkey-Stuffed Poblano Peppers Roasted Vegetable Pita with Herby Tahini No-Bake Chocolate Peanut Butter Squares Strawberry Short-Crispies

Q: I’m wondering if anyone knows of good products for storing liquids in the freezer? I’ve recently turned onto the virtues of homemade chicken stock, but my soup and stew projects have dwindled with the springtime and it’s taking more time to work through each batch.In New York, the obvious choice has always been the plastic quart-containers that are so prominent in the food industry here, but since I don’t eat out much, I don’t really have access to them.

Melted cheese + bread + you = happy.

Unique items in limited quantities made demand outstrip supply for Franklin Barbecue, the famous cronuts, and others foods demanding fast action to enjoy.

A hybrid of a donut and a croissant, fried and coated in sugar.

New York Times bestselling author of The Comfortable Kitchen and queen of healthy weeknight dinners Alex Snodgrass shares delicious dinners that will bring everyone to the table. Known for her “cleaned up” weeknight comfort food, Alex Snodgrass knows how important it is for healthy food to be accessible both in flavor and in preparation. When you get to the end of a long day in a long week, you just want to whip up a low-fuss, delicious meal that makes up for the stresses of the day. With Dinner Tonight, Alex provides dinners that make eating healthy a breeze, and not another hill to climb. Alex’s recipes prove that you don’t have to be an expert or spend hours in the kitchen to eat and live well. With meals that are flexible for a variety of different diets—paleo, Whole30, and more, always clearly marked for ease—Alex’s food is perfect for people who are on the “food freedom” stage of their health journey. She provides all kinds of meals from soups and salads to pasta, seafood, poultry, and beef, along with desserts and convenient condiments, with recipes including: Seared Tuna with White Bean and Arugula Salad Chicken Pot Pie Chowder 2AM Kimchi Noodles One-Pan Coconut-Lime Chicken and Rice Chipotle Turkey-Stuffed Poblano Peppers Roasted Vegetable Pita with Herby Tahini No-Bake Chocolate Peanut Butter Squares Strawberry Short-Crispies

Authors - David Chang & Peter Meehan  Never before has there been a phenomenon like Momofuku.  From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is Bad pseudo-fusion cuisine. The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chan's Momofuku is a stunning, no-holds barred, debut. ISBN: 9781906650353 Publisher: Bloomsbury Published: December 2010 Pages: 160

A hybrid of a donut and a croissant, fried and coated in sugar.

Description About the Book Junior chef certificate on inside jacket. Book Synopsis The New York Times Best Seller! It's the ultimate kids cookbook from America's #1 food magazine: 150+ fun, easy recipes for young cooks, plus bonus games and food trivia! "This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together." --School Library Journal "This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy." --Publishers Weekly The Big, Fun Kids Cookbook from Food Network Magazine gives young food lovers everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow, with color photos and tips to help beginners get excited about cooking. The book includes recipes for breakfast, lunch, dinner, snacks and dessert--all from the trusted chefs in Food Network's test kitchen. Inside you'll find: - 150+ easy recipes - Cooking tips from the pros - Color photos with every recipe - Special fake-out cakes (one looks like a bowl of mac and cheese!) - Choose-your-own-adventure recipes (like design-your-own Stuffed French Toast) - Kid crowd-pleasers like Peanut Butter & Jelly Muffins, Ham & Cheese Waffle Sandwiches, Pepperoni Chicken Fingers, Raspberry Applesauce and more! - Fun food games and quizzes (like "What's Your Hot Dog IQ?") - Bonus coloring book pages Fun fact: The book jacket is a removable cooking cheat sheet full of great tips, tricks and substitutions! Review Quotes We love cooking with Food Network Magazine! It's always a party with them, and this book is no exception! So many fun recipes in here, especially the PB&J cake. --Madeline & Anna Zakarian, Geoffrey Zakarian's daughters I love how committed Food Network is to teaching both adults and children how to cook! --Geoffrey Zakarian, Food Network Star, father of three Everybody knows I love cheeseburgers. I also love cake. Now I can have both in one bite! Best. Cake. Ever! Best. Cookbook. Ever! --Lorenzo Mauro, Jeff Mauro's son This book is so eye-poppingly colorful its hard to put down. Not only is a great resource for parents but also a great resource for today's food-centric children. The photography jumps off the page and makes you want to put down your phone, pick up a spatula, and get to cooking with your kids. --Jeff Mauro, Food Network Star We kids have our own special way of seeing food. We are passionate about ingredients. We are learning about food and cooking from our parents and other family members. We have traditions and heritage to consider. That's what makes us individuals. This book allows a kid like me to take her own experiences and explore a day of meals in a new way! I also love that the book is like a test, too. I want to know what I don't know about ice cream trucks! It's like a cookbook and a game at the same time. --Ava Clark, Alex Guarnaschelli's daughter My daughter Ava is so excited about this cookbook. It's specifically engineered to celebrate kids, their discovery of gastronomy through familiar comfort food dishes, and learning to cook food for themselves! --Alex Guarnaschelli, Food Network Star This book is chock-full of whimsical, fantastical (and delicious!) recipes that will actually get your little one running to join you in the kitchen. At my house, we pored over every mouth-watering picture, marking our favorites with sticky notes--and I realized we tagged more pages than not! --Jane Francisco, Editor in Chief, Good Housekeeping Our foodie family definitely lives to eat! And having interesting recipes that are straightforward and easily involve everyone is a huge help! From the Almond Butter-Berry Toast to the Chinese Meatball Sliders, we love the original twists to traditional dishes in The Big, Fun, Kids Cookbook!" --Vern Yip, Celebrity Designer and HGTV Star The Food Network has launched countless young people on the path to becoming chefs. In this covered, spiral-bound cookbook (making countertop use easier), the editors of the Food Network Magazine give all children an opportunity to explore their inner foodie. A visual index kicks off the book, which is then divided into color-coded sections on breakfast, lunch, snacks, dinner, dessert, and fake-out cakes. The 150-plus recipes are simple to follow, with many basic ingredients, and several allow variations for users to experiment according to their personal taste. While the dishes comprise many kid-friendly favorites, like waffles, pizza, and cupcakes, there are also fun, healthy alternatives, such as melon "fries," spaghetti squash, and "ants on a log remix." Large color photos of the finished dishes; helpful tips; "Did You Know?" facts (e.g., waffles inspired Nike's first running shoe); and food quizzes keep the text even more engaging. With recipes for cakes that look like cheeseburgers, mac and cheese, giant s'mores, and more, the final section may be reason enough to purchase this delightful cookbook. -- Booklist, starred review This thoroughly enjoyable cookbook from the editors of Food Network Magazine presents over 150 recipes "that any kid can make." There are some recipes that young home cooks (ages 8-12) can prepare with minimal adult supervision, such as one of the six variations of Ants on a Log, as well as others that will require help from an adult, such as the giant s'mores cake, which requires the use of a kitchen torch. In addition to several kids' favorites like mac and cheese, and creative riffs such as French toast muffins, there are several "design your own recipe" sections that encourage readers to create their own variations of basic staples, such as granola bars. The recipes are simple to follow with easy-to-find ingredients and plenty of valuable tips ("Split English muffins in half with a fork... so you'll end up with good nooks and crannies"). Alongside the recipes are dozens of facts ("There are 10,000 varieties of grapes in the world," they write next to a recipe for candied grapes), food trivia quizzes, and coloring pages that are bound to spark enthusiasm. This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy. --Publishers Weekly This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together. --School Library Journal, starred review For a great children's cookbook, Food Network Magazine's recently-released Big, Fun Kids Cookbook is filled with more than 150 fun recipes for kids, including their Taco Salad Cups and Edible Cookie Dough recipes. -Atlanta Journal-Constitution "Food Network Magazine has been inspiring mama chefs for years (and the actual TV channel for even longer) and they have taken the dive into children's cookbooks. The Big, Fun, Kids Cookbook is really just that: 150+ recipes designed specifically for kids whether they aspire to be the Food Network Kids Star or just want to make a super cool cheeseburger cake (yup, that is really a recipe) to impress their friends. Mamas might find some surprising inspiration in this cookbook, too, for easy family dinners. We love that there is even a coloring book section for when we need them out of the kitchen but still want to encourage their food exploration." --Anna Baboval, writer for Scary Mommy "...it would be a big mistake to think that The Big, Fun Kids Cookbook from Food Network Magazine simply duplicates material that others have presented in the past - because this brightly colored, spiral-bound, well-thought-out book adds some new wrinkles to the young-people's-cookbook genre and irons out some of the old ones. The basics of what to do and how to do it are all in The Big, Fun Kids Cookbook, and the attractive layout, bonus features (even a six-page coloring section at the very end), mixture of ordinary and unusual recipes, and factual tidbits make this offering a winner on all levels." --Mark J. Estren, Ph.D, president of TransCentury Communications and Infodad.com About The Author Food Network Magazine is the #1 selling magazine at newsstands in America across all magazines. It has 13.55 million readers every month--more than for any other food or lifestyle magazine. The magazine is every food lover's essential handbook: a monthly supply of expert advice, inspiring ideas and must-try recipes. The magazine's bright, lively design captures the energy of Food Network, while story after story reminds readers that food is fun, and that anyone--of any age--can cook like a star. Maile Carpenter is the founding editor in chief of Food Network Magazine, the best-selling monthly magazine in the U.S., and The Pioneer Woman Magazine, a new magazine launched in 2017 with cookbook author, Food Network star and social-media phenom Ree Drummond. Maile is an expert in kids cooking--she has two young daughters (ages 6 and 9) who love to experiment in the kitchen and hold family cooking competions!

A year-long study from NYU on food deserts in the South Bronx yielded surprising results.

"Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed." — Mollie Katzen, author of The Heart of the Plate and The Moosewood CookbookThroughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity is based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, all cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine. THE DETAILS Format:  New, HardcoverPublished: October 14, 2014 Publisher: Little, Brown and Company ISBN-13: 9780316244183 Pages: 576 Dimensions: 7.9" (W) x 1.9" (D) x 10.3" (L) Shipping Weight: 4 pounds Rating: ★★★★★ (See Contact Us /FAQs for more information ABOUT THE AUTHOR Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.

ROCCO's HEALTHY + DELICIOUS -New Condition Hardcover Cook Book by Rocco Dispirito -Best Price on the Internet! Perfect Gift for your Chef! New condition/gift-quality Hardcover Cookbook. Retail price marked $29.99. We offer the BEST price on the internet! Perfect gift for your budding chef! 100% customer happiness guaranteed. We ship fast & safe worldwide everyday. See publisher product details below... DESCRIPTION: The James Beard Award-winning, #1 New York Times bestselling author, chef, and healthy living expert gives his fans what they have been clamoring for—a beautiful cookbook featuring more than 250 flavorful, mostly plant-based recipes for eating well every day. Over the last decade, Americans have become increasingly aware of the health benefits of eating whole foods. But while we’re all looking to reduce our reliance on processed foods and eat fewer animal products, one thing has been missing: a cookbook that makes it easy and affordable (not to mention, delicious) to live a plant-based lifestyle. Enter celebrity chef and health crusader Rocco Dispirito. He knows firsthand that a plant-based diet can deliver real results for weight loss and overall health, and he’s on a mission to make healthy eating accessible to everyone once and for all. In Rocco’s Healthy and Delicious, he offers more than 250 recipes featuring wholesome dishes that use fresh, local, organic ingredients. In Rocco’s Healthy and Delicious, readers will find simple, everyday recipes for meals, snacks, desserts, smoothies and more. Start your day with Pomegranate Chia Oatmeal or a Strawberry Pistachio Breakfast Bar. Power up with a Chopped Salad with Avocado Crema or Coconut Cilantro Chicken Soup. Feast over Cauliflower Rice Risotto or Thai Curry Veggie Burgers. Indulge in Coconut Macaroons and No Bake Chocolate Chip Cookies. All of these recipes are plant-based, and most importantly: delicious. With beautiful photography, no-nonsense nutritional guidance, a pantry overview, and more, Rocco offers a real-life guide to eating real food. About the Author Rocco DiSpirito is a James Beard award-winning chef, healthy lifestyle expert, and highly acclaimed author of thirteen books, including five New York Times bestsellers. He launched a plant-based, all-natural product line, Rocco’s Healthy + Delicious, featuring an assortment of snacks and meals, available at www.roccodispirito.com, and founded a fresh meal delivery service to help clients achieve their weight loss and overall health goals. DiSpirito is a pioneer of the healthy and delicious movement. He is widely recognized for his inspiring weight loss journey and has dedicated his life to proving that healthy and delicious are not mutually exclusive. He advocates on behalf of food security and obesity issues and is frequently called upon by the media as a health and food expert. In September 2017, he was hailed the champion of Guy’s Grocery Games: Superstars on Food Network where he won $40,000 for the non-profit, HealthCorps. Product details Item Weight : 2.68 pounds Hardcover : 400 pages ISBN-10 : 0062378120 ISBN-13 : 978-0062378125 Product Dimensions : 7.38 x 1.23 x 9.13 inches Publisher : Harper Wave; Illustrated Edition (October 17, 2017) Language: : English Best Sellers Rank: #148,090 in Books (See Top 100 in Books) #96 in Raw Cooking #102 in High Protein Diets #148 in Juices & Smoothies (Books) Customer Reviews: 4.7 out of 5 stars 242 ratings

---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' - Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' - Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' - Jeremy Pang, chef and founder of School of Wok.

How to find a local eating experience while traveling. Eat with locals in their homes for a delicious unique, social meal - an alternative to restaurants.

Making a New York strip steak in the oven can result in a delicious and evenly cooked steak. The oven's consistent heat allows for a perfect sear on the outside while keeping the inside juicy and tender. It is one of the best steaks I have ever had. This recipe is time tested and works every time. There is a reason that restaurants finish off their steaks in the oven. Additionally, finishing this recipe in the oven can be a convenient option for those who don't have access to a grill or want to avoid the smoke and mess associated with stovetop cooking.

"Open this book to just about any page and you will find yourself in an orchard of inspiration and useful information organized from every angle: seasons, flavors, ethnic tradition, ingredient affinities. The logic of delicious plant food cookery is ripe for the picking- accessible, instructional, and even playful. Karen Page's thorough, generous message is an intuition booster for every level of experience, and Andrew Dornenburg's beautiful images will make it all feel magical and pull you in, guaranteed." — Mollie Katzen, author of The Heart of the Plate and The Moosewood CookbookThroughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity is based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, all cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine. THE DETAILS Format:  New, HardcoverPublished: October 14, 2014 Publisher: Little, Brown and Company ISBN-13: 9780316244183 Pages: 576 Dimensions: 7.9" (W) x 1.9" (D) x 10.3" (L) Shipping Weight: 4 pounds Rating: ★★★★★ (See Contact Us /FAQs for more information ABOUT THE AUTHOR Karen Page is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last twenty-five years by Cooking Light, and one of the ten best cookbooks in the world of the past century by Forbes. The former Washington Post wine columnist is also the author of What to Drink with What You Eat, which was named the IACP Cookbook of the Year and Georges Duboeuf Wine Book of the Year. She lives with her husband, author and photographer Andrew Dornenburg, in New York City.Andrew Dornenburg studied with the legendary Madeleine Kamman at the School for American Chefs and has cooked professionally in top restaurants in New York City. Their website is www.becomingachef.com.

Understanding Macronutrients: So what's a protein, a carb, and a fat? Macronutrients make up your daily calories. Macronutrients come from PROTEINS, CARBS, and FATS, and you need to eat all three to survive. I recently wrote a post on Strongfigure.com about food and fat loss. You can access the

A hybrid of a donut and a croissant, fried and coated in sugar.

CONDITION – USED: Books sold are in GOOD or better condition. Good Condition: Minimal damage to the cover, dust jacket may not be included, minimal wear to binding, most of the pages undamaged(e.g., minimal creases or tears), highlighting / underlining acceptable on books as long as the text is readable and markings are not excessive, no missing pages. May be a former library book, with usual treatments(e.g., mylar covers, call stickers, stamps, card pockets, barcodes, or remainder marks). Extra components, such as CDs, DVDs, figurines, or access codes are not included. ISBN: 9780986410772 ISBN10: 0986410772 Contributors: Mellin, Laurel,

I adore seafood. And living in Boston, it’s pretty nice having access to some of the freshest seafood in the country. Story time: I travel for work and…