A USA Today and Publishers Weekly bestseller, Salad Freak features delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”   Foreword by Martha Stewart   Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored.   By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu.   For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Food & Wine, Epicurious The debut cookbook from Rose Previte, creator of the Michelin-starred restaurant Mayd?n and the beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from Lebanon to Morocco, from Oman to the Republic of Georgia—cowritten with New York Times bestselling cookbook author Marah Stets.  Rose Previte introduces readers to the eclectic cultures of the region spanning North Africa, the Caucuses, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in.Both accessible and delicious, the food in this cookbook is perfectly suited to the home cook because it's not fussy and everything on the table is meant to be shared.Before opening her beloved Washington, DC, restaurants Mayd?n and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back on one another, creating a constant dialogue.Ancient foodways don’t recognize geopolitical boundaries. For instance, the harissa found in Tunisia is incredibly similar to the adjika used in Georgia, and the lineage of baking bread in clay ovens stretches across the region with strikingly parallel methods.And in that vein, the word mayd?n has roots in a number of languages and has been crossing borders for generations, from Tangier to Tehran and from Beirut to Batumi. It means “gathering place” or “square,” often located in the middle of a city, and originates in Arabic, but translates to Hindi, Urdu, Persian, Ukrainian, and even Latin. To Previte, it symbolizes how food brings us together and everyone can add a personal twist. Previte’s culinary journey began at home with her Lebanese American mother and Sicilian American father. Many of the recipes and techniques in this book were imparted to Previte by home cooks, often grandmothers, whom she learned from on her travels in the Middle East and beyond.With more than 150 recipes, Mayd?n offers guidance on how to build our own tables, taking cues from the way Previte’s Lebanese family ate growing up; emphasizing mixing and matching; scaling up or down; making a weeknight meal such as Tunisian Chicken Skewers with Loobieh bi Zeit (Green Bean Salad); creating the ideal spread of Lebanese small plates for entertaining guests; and a project day (the cheesy Georgian bread Khachapuri), all of which can be paired with one of the easy-to-source Georgian and Lebanese wines Rose recommends.

An instant New York Times bestseller, What’s Gaby Cooking: Grilling All the Things is a healthy grilling book for every kind of griller—from first-timer to seasoned pro—from cooking authority Gaby Dalkin.   If you've ever been intimidated by the idea of grilling, bestselling author Gaby Dalkin is here to help you conquer your fears and become a backyard pro. From the perfect steak to cedar-plank fish to pizza and fruits and veggies and everything in between, Dalkin reveals her secrets for marinating, spicing, and grilling anything you can think of. Plus she provides clear guidance on grill mechanics: the difference between grills (gas and charcoal), smokers, pizza ovens, and the cooking techniques that go along with each, so readers are prepared to choose the best equipment for any recipe and get started.   With 100 recipes to cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables, and desserts, this clear and enjoyable cookbook includes super-quick high-heat recipes to get dinner on the table ASAP as well as more low and slow “project” recipes that take some time and work well for weekend parties. In traditional Dalkin fashion, there are menus, timelines, and hosting tips to really set the mood.What’s Gaby Cooking: Grilling All the Things is for all beginner grillers, women who are ready to step out of the kitchen and take over the grill, and anyone who just wants to cook outside more.  Includes Color Photographs by Matt Armandariz  What’s Gaby Cooking seriesWhat’s Gaby Cooking: Everyday California FoodWhat’s Gaby Cooking: Eat What You WantWhat’s Gaby Cooking: Take it Easy, Recipes for Zero Stress and DeliciousnessWhat’s Gaby Cooking: Grilling All the Things

In this ultimate grilling guide, chef, bestselling author, restaurateur, and beloved star of Food Network’s Tyler’s Ultimate embraces his love of deluxe American comfort food to teach readers how to char, caramelize, and marinate to perfection.   Tyler Florence’s American Grill is the grilling cookbook for foodies, with techniques and recipes for upping your skillset and learning how to make a perfect steak, grill vegetables, fruit, fish, and more.   With delicious reimaginings of all your favorite staples, from mouthwatering Barbeque Chicken Lollipops to spicy Calabrian Chile Buffalo Shrimp Skewers to sizzling Grilled Ratatouille, American Grill is the perfect cookbook to up the ante and create smokin’ hot recipes.   "This book is a beautiful road map to grilling, born out of Tyler's lifelong love for it. He demystifies the process for first-time grillers, and his recipes open up new avenues for more experienced cooks." (Alice Waters)

All the information, guidance, and recipes you need to become a pastry professional—in a single book!Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.