Are you ready?
 
Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.
 
For each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of Throwdown!.
 
The ultimate companion cookbook to one of America’s favorite food shows, Bobby Flay’s Throwdown! lets home cooks and fans in on the action, featuring favorite Throwdown! moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!
 

Cooking, Food & Wine | Special Diet
Cooking, Food & Wine | Regional & International | France
Health, Mind & Body | Diets & Weight Loss | Diets | Reducing Diets

Mireille Guiliano, #1New York Times bestselling author of  French Women Don't Get Fat  offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight. With French Women Don't Get Fat, Mireille Guiliano wrote the ultimate ‘non diet’ book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy--mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction. Organized around Mireille's three favorite pastime--breakfast, lunch, and dinner--these recipes emphasize pure flavors, balanced ingredients, and easy cooking methods. Eating pleasurably is just as important as eating healthfully, and Mireille does not neglect dessert and chocolate (essential components of any French woman's diet) and incorporates advice on entertaining, menu planning, and wine selection. Once again, Mireille offers tips and tricks to reduce one's waistline (including a secret family recipe from Mireille's beloved Tante Berthe for a delicious breakfast that melts away pounds effortlessly). Filled with stories from Mireille's childhood in France, her life in Paris, Provence, and New York, and her extensive travels and meals for business and enjoyment, The French Women Don't Get Fat Cookbook  is a beautiful, practical lifestyle guide to living well, eating wonderfully, and getting the most out of life with the least amount of stress.

The first cookbook in the bestselling Biggest Loser series to focus on fast, simple meals that you can eat on the go, The Biggest Loser Quick & Easy Cookbook will feature more than 75 easy recipes with 20 minutes of prep time or less, accompanied by beautiful 4-color photography. The book will also provide an overview of The Biggest Loser eating plan; include five 20 minute workouts with tips on how to burn the most calories in the least amount of time, offer healthy cooking and baking tips and techniques as well as shopping lists and pantry basics; and as always, will feature tips from the trainers and contestants on time-saving techniques for fitting healthy meals into busy schedules.

The 75 quick and easy recipes will include such categories as breakfast on the double, speedy soups and sandwiches, throw-together salads and sides, mains in minutes, lickety-split sweet bites, and more. Sample recipes include:

Asparagus & Chicken Apple Sausage Scramble

Sausage Feta Pepper Breakfast Bake

Blanca Arugula Pizza

Monkey Trail Mix

Caprese Burger

Cold Dumpling Salad

Garlic & Herb Mac & Cheese

Spicy Cayenne Corn on the Cob

Coffee Crusted Chopped Steak

Philly Cheese Steak Pizza

Crispy Pesto Cod

Meyer Lemon Seared Scallops

Chocolate Raspberry Dreamers

Honey Nut Apple Butter Rice Cakes

On the heels of the bestselling success of his low-calorie Now Eat This! cookbook, Rocco Dispirito expands his brand with a weight-loss program guaranteed to produce maximum results with minimum effort.

Award-winning celebrity chef Rocco DiSpirito changed his life and his health-without giving up the foods he loves or the flavor. He has lost more than 20 pounds, participated in dozens of triathlons, and-after an inspirational role as a guest chef on The Biggest Loser-changed his own diet and the caloric content of classic dishes on a larger scale. In THE NOW EAT THIS! DIET, complete with a foreword by Dr. Mehmet Oz, DiSpirito offers readers a revolutionary 2-week program for dropping 10 pounds quickly, with little effort, no deprivation, and while still eating 6 meals a day and the dishes they crave, like mac & cheese, meatloaf, BBQ pork chops, and chocolate malted milk shakes. The secret: Rocco's unique meal plans and his 75 recipes for breakfast, lunch, dinner, dessert, and snack time, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Now readers can eat more and weigh less-it's never been so easy!

Hungry Girl mania is sweeping the nation! The New York Times bestselling phenomenon delivers even more yum-tastic recipes in an easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include:

* H-O-T Hot Boneless Buffalo Wings
* Sassy Southwestern Roll-Ups
* Cheesy-Good Cornbread Muffins
* Holy Moly Guacamole
* HG s So Low Mein w/Chicken
* Cheeseburger Lettuce Cups ;
* Chocolate Chip Cookie Crisp Puddin Shake
* Swirls Gone Wild Cheesecake Brownies
* Personal Pretzel-Bottomed Ice Cream Pie, and many more.

Told with Lisa's signature wit and sassy style, these recipes are as fun to read as they are to make!

• Cooking, Food & Wine | Gastronomy | Essays
• Cooking, Food & Wine | Reference
• Cooking, Food & Wine | Regional & International | U. S. Regional

Ed Levine and the editors of food blog SeriousEats.com bring you the first 'Serious Eats' book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?
1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including:

- Neapolitan Pizza (and dough)

- The Ultimate Sliders (which were invented in Kansas)

- Caramel Sticky Buns

- Southern Fried Chicken

- The classic Reuben

- Triple-Chocolate Adult Brownies

You’ll also hone your 'Serious Eater' skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.

• Cooking, Food & Wine | Special Diet
• Health, Mind & Body | Diets & Weight Loss
• Health, Mind & Body | Nutrition
• Health, Mind & Body | Self-Help

With more than 30 simple, delicious recipes (including her famous SkinnyGirl Margarita), a one-week program to jump-start readers on the Naturally Thin lifestyle, and warm, witty encouragement on every page, Bethenny Frankel serves up a book for a healthier and thinner life!

She stole the show in the runaway hit The Real Housewives of New York City, but Bethenny Frankel's passion has always been enjoying healthful, natural foods and sharing that love: whether she was cooking for Hollywood A-listers, launching her successful company BethennyBakes, providing delicious recipes to Health, or working with leading lifestyle and food companies.

Naturally Thin shows how anyone can banish their Heavy Habits, embrace Thin Thoughts, and enjoy satisfying meals, snacks, and drinks without the guilt.

Armed with Bethenny's rules, readers will say:

• I know when I am really hungry
• When I'm really hungry, I look for high-volume, fiber-rich foods
• I can have any food I want
• I love the taste of real food

When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.

Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.

Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.

Lahey's "breathtaking, miraculous, no-work, no-knead bread" "(Vogue)" has revolutionized the food world.  In  My Bread: The Revolutionary No-Work, No Knead Method, Lahey shares the fun of making his inventive recipes with step-by-step instructions and full-color photographs.

In 2006, Jim Lahey, the founder of New York's Sullivan Street Bakery, started a revolution with his 'no-knead dough technique', in which flour, yeast, salt and water are mixed together quickly, left alone for 12 hours, then baked in a Dutch oven. This new technique opened up a world of possibilities. People now could make bread with a minimum of skill and fuss.

In this book, Lahey showcases the technique in a number of photos.  Once readers have mastered his basic dough—and it doesn’t take long—they will soon be crafting homemade pizza, ciabatta, foccacia and rye as well as more playful variations--such as peanut butter and jelly bread.  While waiting for dough to rise, readers can pick from suggested sandwiches they might want to create, such as Lahey's Cuban, made with Citrus Roast Pork and homemade pickles. Lahey's passion for bread-making and feeding people really shows in his book. He gives good advice and provide novices with a sure, steady hand to hold. His methods are sure to be adopted by chefs and bakers.

Cooking, Food & Wine | Special Diet | Light, Low-Fat, Healthy Recipes
This cookbook contains "lighter" versions of America’s Test Kitchen recipes.

Recipes are detailed as to why certain ingredients work, and all show the calories, fat, sat fat, and cholesterol in the before and after versions. America’s Test Kitchen is a 2,500 square foot kitchen located outside of Boston. It is the home of Cook's Illustrated and Cook's Country magazines and is the workday destination for over 3 dozen test cooks, editors and cookware specialists. Their mission is to test recipes until they understand how and why they work and arrive at the best version. They also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. Watch them work by tuning in to the public television show, America’s Test Kitchen.

MORE ABOUT AMERICA'S TEST KITCHEN: America’s Test Kitchen is a half-hour cooking show distributed to public television stations (reruns air on Create) in the United States, also air in Canada. The show's host is Cook’s Illustrated editor-in-chief Christopher Kimball; the show and the magazine affiliated, and the magazine's test kitchen facility in Brookline, Massachusetts, is used as a set for the show. Cook’s Illustrated’s parent company, Boston Common Press, renamed itself American’s Test Kitchen in 2004. A typical episode contains 2 or 3 recipes joined by a common theme, e.g., "Quick Tuesday Night Pasta Dinners," "Comfort Food Favorites," "Supermarket Steak Recipes," "Making Chinese Take-Out Dishes." Each recipe segment opens with Kimball showing the problems inherent in cooking the recipe, e.g., waterlogged pasta dishes with jarred sauces; tough, leathery supermarket steaks that don't hold up well in skillet recipes, or in ordering out for the dish, e.g., overcooked meat in tasteless soy-laden brown sauce with a few vegetables thrown in for a so-called "steak and peppers" Chinese takeout meal--leading up to Kimball urging everyone to "join the featured chef in the test kitchen as we make [the bad recipe] the right way." During the cooking of the recipe, such as when they are browning the onions; baking an item for a certain number of minutes; or letting a finished dish cool, other segments are shown, usually consisting of two or more of the following:
- a Tasting Lab segment, where an ingredient or prepared food product is run through a tasting panel and then taste-tested by Kimball
- an Equipment Corner segment, which gives reviews and rankings of kitchen gadgets
- a periodic "Science Desk" segment
- discussing the science behind a pertinent technique used in the recipe
- a "Quick Tips" segment, inserted as a 15–30 second mock-bumper, to demonstrate tips and tricks from Cooks Illustrated magazine and viewers' mail.

With 250 tempting recipes to take you from breakfast all the way through dessert, Everyday Food: Fresh Flavor Fast is the indispensable collection that home cooks yearn for. Organized into familiar categories—including sandwiches and pizzas, appetizers, salads, soups and stews, pastas, main courses, and side dishes—this highly anticipated follow-up to the bestselling Everyday Food: Great Food Fast helps you whip up the perfect dish any time of day.  
 
Here is a book for the way we cook and eat now, with an emphasis on stretching meals (for example, leftovers from a roasted chicken are used to make a quick gumbo and roasted vegetables perform a second act as a vibrant pizza topping), turning to economical ingredients that deliver great results (such as flank steak, served with a piquant parsley-garlic sauce), and making healthier versions of comfort foods without skimping on flavor (like a lower-calorie chicken potpie). A section on enticing vegetarian main dishes as well as a roster of irresistible desserts round out this comprehensive collection. Here’s a taste of what’s inside:  
 
Breakfast: Jam-Filled French Toast  
Sandwiches and Pizzas: Eggplant and Mozzarella Melt  
Appetizers: Goat Cheese Crostini  
Salads: BLT Salad with Buttermilk Dressing  
Soups and Stews: Minestrone  
Pastas: Spaghetti Puttanesca  
Main Courses: Meatballs with Rosemary  
Vegetarian: Mushroom and Parmesan Risotto  
Side Dishes: Roasted Sweet Potato Fries  
Desserts: Gingered Blackberry and Plum Shortcakes   
 
Brimming with great time- and budget-saving tips as well as smart kitchen techniques, Everyday Food: Fresh Flavor Fast helps you use what you have on hand to make everyone’s favorite foods. With an easy-to-read format, a photograph of each and every dish, and plenty of ideas to keep you inspired, this is the cookbook you will turn to day after day for wonderfu...

When taken as a supplement, used in cooking, or applied directly to the skin, coconut oil has been found to promote weight loss, help protect against many diseases, strengthen the immune system, improve digestion, and prevent premature aging of the skin.  This book previously was titled  The Healing Miracle of Coconut Oil.  In this edition, Bruce Fife offers a nutrition plan using coconut oil and dozens of tasty recipes that will allow anyone to experience the healing miracles of what he deems nature's elixor--the "perfect food."

 Can saturated fat be good for you? Natural coconut oil--not the hydrogenated version often found in processed foods--is a saturated fat, but not the kind your doctor has warned you about. Studies have shown that this uniquely curative oil actually has a number of health benefits ranging from disease prevention to anti-aging. When taken as a supplement, used in cooking, or applied to directly to the skin, coconut oil has been found to:

- Promote weight loss
- Help protect against heart disease, cancer, diabetes, arthritis, and many other degenerative diseases
- Strengthen the immune system
- Beautify skin and hair.
- Improve digestion
- Prevent premature aging of the skin

Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.

For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.

Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’t involve making complicated food!).

Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt tha...

Deborah Madison, author of the bestselling Vegetarian Cooking for Everyone, has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit desserts—more than 175 easy recipes that are as delicious as they are healthful.
 
Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit, all by itself, just seems like the perfect end to a meal. Now, In Seasonal Fruit Desserts: From Orchard, Farm, and Market, Deborah Madison manages to improve on perfection, turning all of your favorite seasonal fruits into a cornucopia of decadent tarts, pies, puddings, and cakes.
 
Most of us find it difficult to incorporate enough fruit into our diets but with more than 175 recipes in this book, you'll find plenty of new, healthy and totally pleasurable ideas. Dessert doesn't need to be a complicated and time-consuming task after you have prepared a whole meal. These simple and flavorful recipes are easy to master and will delight your family and guests.
 
As an expert on local produce, Madison shows us the best fruit pairings for any season and where to find them all over the country. Did you know that the season for mangoes and strawberries overlap in Southern California making them a natural pair? Or that between November and April, there are plenty of citrus varieties—like Dancy mandarins, Fairchilds, Clementines, or honey tangerines—that find their way to shelves and markets? With recipes like Wild Blueberry Tart in a Brown Sugar Crust, Strawberries in Red Wine Syrup, Winter Squash Cake with Dates, Hazelnut-Stuffed Peaches and Apricot Fold-Over Pie, and even simple and beautiful combinations of fruits with the right cheeses, you will be introduced to many varieties of fruit from the exotic to the heirloom and dessert will be your new favorite meal of the day.

Celebrity cook Rachael Ray is here with her fabulous cookbook that has a fresh new look, 200 never-before-published recipes, and 600 full-color photos.

Rachael Ray's Look + Cook  features 100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photos illustrating how to create each meal, along with photos of the gorgeous finished dishes. There are also 125 bonus, never-before-published recipes, including 30-minute meals. You'll find meals for kids, sides and starters, simple sauces, bottom-of-the-jar tips, and desserts. You can even view real-time video online for select recipes at Rachael Ray’s website! 

Chapters in Rachel's cookbook are quintessential Ray.  "Cozy Food" (cherry tomato and ravioli soup with store-bought ravioli; shepherd's pie stuffed potatoes), "Make Your Own Takeout" (Real-Deal rellenos), "Fancy Fake-Outs" (Moroccan Lemon-Olive Chicken), "Yes, The Kids Will Eat It' " (chicken & broccoli with orange sauce).  Having a last minute dinner?  Wow the crowd with Rachel's "Gazpacho Pasta", "Fancy Pants Salmon", or "Almost Tandoori Chicken".  Want to try some fun twists on classic dishes that will have your kids clamoring for more?  Try "Open-Face Turkey Burgers with Potpie Gravy"  or  "Coconut Fish Fry"--sure to become family favorites. Rachel also has a solution for those last spoonfuls in the jars lining your refrigerator door, with Rachael's Bottom-of-the-Jar Sauces. Add pizzazz to any meal with Salsa Dressing, Orange Bourbon Glaze, or Spicy Thai Peanut Sauce.  And of course, Rachel Ray's Look + Cook has "30-Minute Meals"

Rachel Ray's Look + Cook  is filled with easy meals that will please most crowds. Rachael Ray makes it easier than ever to prepare delicious home-cooked meals as you follow along with the step-by-step photos or even watching the video! Packed with the value that her fans love and have come to expect,  Rachael Ray's Look + Cook  has a simple-to-follow recipe to fit every occasion.