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Have Your Cake and Eat It: Nutritious, Delicious Recipes for Healthier Everyday Baking

Mich Turner

Mich Turner, cake decorator to the queen, shows us the nutritious (yet always delicious) side of sweets.
Celebrity baker Mich Turner cooks up a smarter take on sweet treats - so you can eat your cake and enjoy it, too! Her yummy recipes, which include cakes, cookies,
 
 
Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too

Editors of Food52 · Ten Speed Press
Pages: 160
Format: Hardcover

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn't going...
 
 
Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers’ Market

Lei Shishak

When we shop at farmers' markets, we support our local economy and consume food that's healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingred
 
 
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice

Alexandra Stafford · Clarkson Potter
Pages: 256
Format: Print book
With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn't just about baking bread-- it's about what to do with the slices and heels and nubs from those many loaves you'll bake. Alexandra Stafford...
 
 
A Year of Picnics: Recipes for Dining Well in the Great Outdoors

Ashley English · Roost
Pages: 240
Format: Print book
Everyone loves picnicking - dining in the great outdoors, cozied up on blankets, and surrounded by the beauty of the natural world. Now imagine doing it year-round, where the setting speaks to the foods served, and you've got A Year of Picnics!

Savor good food and good...
 
 
Flavor: The Science of Our Most Neglected Sense

Bob Holmes

A journey into the surprising science behind our flavor senses.

Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped