The 150 Healthiest 15-Minute Recipes on Earth: The Surprising, Unbiased Truth about How to Make the Most Deliciously Nutritious Meals at Home in Just Minu

Board-certified nutritionist Bowden and nutrition educator and personal whole foods chef Bessinger (coauthors, "The Healthiest Meals on Earth") have chosen recipes based on nutrient density (greatest nutrition for the dollar), glycemic load (low in sugar or processed carbs), and fiber. Busy families will appreciate such recipes as Speedy and Spicy Curried Apricot Chicken Salad, Fortified Fish Soup with Sweet Onion, and Healthy Jalapeño Cornbread Chili. Nutritional information for each recipe lists calories, fat, protein, and fiber. Recommended for health-conscious cooks short on time. (Check Catalog)

Wild Abundance: Ritual, Revelry & Recipes of the South's Finest Hunting Clubs

"Wild Abundance "is a coffee table book with 250 stunning photographs celebrating the stories, spirit and traditions of Southern hunting clubs. It features over 70 recipes, appealing to camp cooks and home cooks alike. Through the voices of some of the South's most renowned chefs, "Wild Abundance" captures and pays tribute to the heart and soul of nine clubs - the often-untrained cooks and guides who provide comforting sustenance, create traditions and nurture the vitality of each club.  (Check Catalog)

Somebody Stole the Cornbread from My Dressing: A Hilarious Comparison Between the North and South Through Recipes and Recollections

Somebody Stole the Cornbread from My Dressing answers the "what to serve" question for anyone who is planning a special occasion - or just dinner. Combining great ingredients that can be found at every grocery store with tons of laughs, Susanne Reed and Elizabeth Heiskell give readers ideas for hosting the perfect tailgate, bridal shower, baby shower, Thanksgiving, New Year's Eve, and more. (Check Catalog)

Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot

The delightful sisters and owners of Alice's Tea Cup share nearly one hundred recipes from their charming and wildly popular Manhattan restaurants
For almost ten years, Alice's Tea Cup has been a destination in New York City for locals and tourists alike who crave a scrumptious afternoon tea without airs or pretension. Haley and Lauren Fox learned at an early age that tea was more than just a beverage--it was an event to be shared and protected--and they divulge their tea-making philosophy and dozens of delectable recipes in this beautiful cookbook.
Embodying the mantra "tea turned on its ear," "Alice's Tea Cup" serves up unique twists to traditional Victorian tea fare, including:
Savories--Lapsang Souchong Smoked Chicken Salad and Cucumber Watercress Sandwiches with Lemon Chive Butter
Baked goods--Banana Nutella Cake and Mint Black Bottom Cupcakes
Sweet treats--Alice'S'mores and Queen of Tarts
Tea selections--from African Dew to Rooibos Bourbon
Specialty drinks--Alice's Tea-jito and Ginger Mar-tea-ni
And of course Alice's world-famous tender, moist scones--including nineteen versions, from pumpkin to peanut butter and jelly to ham and cheese
Haley and Lauren also show you how to throw a personalized "Curiouser and Curiouser" tea party with household props and offer lots of other ways to celebrate with tea and festive food. From salads to scones, pancakes to cupcakes, afternoon tea to evening mar-tea-nis, this fabulous cookbook lets you enjoy Alice's mouthwatering recipes without leaving home. (Check Catalog)

Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking

Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, "Super Natural Cooking" offers globally inspired, nutritionally packed cuisine that is both gratifying and flavorful. With her weeknight-friendly dishes, real-foodie Heidi Swanson teaches home cooks how to become confident in a whole-foods kitchen by experimenting with alternative flours, fats, grains, sweeteners, and more.
Including innovative twists on familiar dishes from polenta to chocolate chip cookies, "Super Natural Cooking" is the new wholesome way to eat, using real-world ingredients to get out-of-this-world results.An inspiringly stylish introduction to nutritional superfoods, with an emphasis on whole grains, natural sweeteners, healthy oils, and colorful phytonutrient-packed ingredients.Features 80 recipes, a comprehensive pantry chapter, and 100 stunning full-color photos.
Shows how to build a whole-foods pantry with nutrition-rich ingredients like almond oil, pomegranate molasses, and mesquite flour--each explained in detail.Winner of the 2005 Webby Award for best personal website, Heidi Swanson's recipe blog (www.101cookbooks.com) attracts close to 500,000 page views a month, making it one of the most widely read recipe journals online.  (Check Catalog)

The Best of America's Test Kitchen: The Year's Best Recipes, Equipment Reviews, and Tastings (2011) ( Best of America's Test Kitchen Cookbook: The Year's Best Recipes )

The Best of America's Test Kitchen 2011 gives you the best of the best from the year, culled from the thousands of recipes we have presented on the pages of our magazines and books and on our public television shows. (Check Catalog)

Time for Dinner: Strategies, Inspiration, and Recipes for Family Meals Every Night of the Week

Whether moms have picky or adventurous eaters and whether they love to cook or just endure it, getting dinner on the table weeknight after weeknight is enough to make a mom throw in the towel. It's a grind that wore down former Cookie magazine editors, Pilar Guzmn, Jenny Rosentrach, and Alanna Stanguntil they made it their mission to figure out all the ways they could reclaim the family dinner. Time for Dinner is that playbook of tricks, inspiration, plans, and 100 go-to recipes. With 250 photographs, it's a visual toolkit of a book that gives every mom the ideas and strategies she needs to get a great family meal on the table night after night without losing her mind (or her sense of humor). (Check Catalog)

Radically Simple: Brilliant Flavors with Breathtaking Ease

Throughout her culinary career, chef Rozanne Gold has given much thought to the notions of simplicity and sophistication in cooking. Now, after years of experimentation, she has come to this conclusion: Simplicity is the art of combining a few essential ingredients with a minimum of effort in order to create food that neither looks or tastes like a shortcut; food that is authentic enough to serve with pride and savor with pleasure.
In Radically Simple, Gold demonstrates this art to its fullest, manipulating the interplay of time, technique, and number of ingredients to create bold, sophisticated dishes bursting with global flavors. She offers an entire chapter of elegant 10-minute salads; delectable soups that take less than 5 minutes to prepare and others with such depth of flavor they taste like they've been simmering all day. Her opinionated take on roast chicken yields a peerlessly moist and tender bird without so much as a sprinkling of salt and pepper, while her recipe for pineapple flan transforms sugar, eggs, and bottled juice into a creamy and decadent taste of the tropics. From a 1-minute mustard sauce for her last-minute gravlax to a "Peking" pork shoulder that slow-roasts under a savory blanket of hoisin and scallions, these dishes are truly stunning in their ease of preparation, yet never sacrifice on flavor or presentation. Even Gold's procedures are revolutionary: All are conveyed in 140 words or less.
With hundreds of signature recipes that you will return to time and again, Radically Simple provides both the tools and the inspiration to make memorable meals on a nightly basis and rediscover the satisfaction that comes from time well spent in the kitchen. (Check Catalog)

One Big Table: A Portrait of American Cooking: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs

Ten years ago, former "New York Times "food columnist Molly O'Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, "One Big Table "is a celebration of these cooks, a mouthwatering portrait of the nation at the table.
Meticulously selected from more than 20,000 contributions, the cookbook's 600 recipes are a definitive portrait of what we eat and why. In this lavish volume--illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots--O'Neill celebrates heirloom recipes like the Doughty family's old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia's Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager's recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny--the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods--while others are contemporary variations that embody each generation's restless obsession with distinguishing itself from its predecessors. O'Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members.
In a world where takeout is just a phone call away, "One Big Table "reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories--historical, cultural, and personal--are bound up in our favorite and best family dishes.
As O'Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn't describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of 'hometowns' that fuel the American appetite, recipe by recipe, bite by bite." (Check Catalog)

Baked Explorations: Classic American Desserts Reinvented

Matt Lewis and Renato Poliafito's 2008 "Baked" was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location. Now, in "Baked Explorations," the authors give their signature "Baked" twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more--from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between.
Praise for "Baked Explorations: "
"They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn.""
-The New York Times
" "Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover."
- New York Daily News "  (Check Catalog)