·Brian Baumgartner's first-ever cookbook about his all-time favorite food both on- and off-screen - chili ·Written in the humorous and engaging tone Brian Baumgartner is known for, making this cookbook not your average cookbook ·The ultimate collection of 177 chili recipes from world championship chili cook-off winners, celebrities, social media influencers, famous chefs, restaurant owners, Brian Baumgartner himself, and his fan base ·Features new and inventive ways to cook chili in different methods, styles, and influences, including classic, contemporary, and regional recipes ·Includes an introduction by Brian providing a behind-the-scenes look at the infamous 60-second chili scene that went down in TV history and made him a chili icon, plus his devoted passion for this classic comfort food and its rich history ·Contains tons of chili overviews, secrets, tips, and tricks throughout, plus QR codes to exclusive step-by-step cooking video tutorials ·Includes a foreword written by fellow The Office co-star, Oscar Nunez ·Brian Baumgartner is a New York Times best-selling author and an award-winning actor best known for his role as Kevin Malone in the Emmy-winning NBC sitcom, The Office. He is also a podcaster, producer, director, and author. His latest book, Welcome to Dunder Mifflin, landed on the NYT bestseller list (Nov 2021). ·Contains 50 championship-winning recipes from the International Chili Society's World Champion Chili Cook-Off, spanning from 1967 to present day

Veggie OUTLAWS - Most Wanted Vegan Recipes are simply the BEST plant-based recipes. Learn how to make delicious vegan recipes that satisfy you right down to your toes. Discover dishes that are a feast for the eyes, a treat for the body, and pure satisfaction in the belly. This book is chock-full of comfort foods like Friendly Mac ‘n’ Cheez; Grandma’s Macaroni, Creamy Style; Spicy Chili Unfries with Chipotle Aioli; Desperado Pizza with Dipping Sauce; Garlic Parsley Bread; Shepherdless Pie; Cabbage Roll Casserole; Broccoli Bandit Soup; and wagonloads of other flavourful favourites, all developed with a tasty twist. Find crowd-pleasing brunches, tried-and-true appetizers, delightful salads and dressings, hearty and filling soups, spectacular sides, satisfying pastas and risotto, a wide variety of meals and mains, and of course — sinfully decadent desserts. Plus everything you need for a spectacular Holiday Meal, including a choice of mains, side dishes, drinks, and desserts. With Veggie OUTLAWS, you can create legendary vegan food at home, so don’t just stand there… Hop on board!

Delicious, satisfying recipes that are good for your health, heart, and mind by the beloved blogger and creator of Brocc Your Body. Self-proclaimed SoCal beach girl Carissa Stanton first earned her nickname Brocc, not because of an obsession with broccoli (though she thinks it’s a damn good veggie), but because she hosted weekly girl’s nights with her friends who loved to cook, eat—and move their bodies. With Justin Timberlake’s “Rock Your Body” in mind, she combined her love of food and created @BroccYourBody to start sharing her favorite recipes on Instagram. Now, Carissa shares with her hundreds of thousands of followers how cooking for yourself after a busy day of work can be just as exciting as relaxing with friends over cocktails and apps. Seriously, So Good reflects her philosophy of feeling good about what she’s cooking and eating by making smart choices without depriving herself of carbs or a splash of cream here and there. She wants to remove the anxiety around food by helping us all feel more confident in and out of the kitchen. She shares her recipes and balanced outlook to motivate others to experience a stress-free cooking approach while enjoying mouth-watering meals alone or with loved ones. The 100 flavor-bomb dishes, which are approachable, nourishing, and always fun, include all-time favorites such as her viral Greek-Style Lemon Chicken Soup, a better-for-you take on fast food with her “Fried” Chicken Sandwich with Special Sauce, and more like: Pan-Fried Brie with Pistachios and Rosemary Hot Honey Sun-Dried Tomato and Feta Turkey Burgers with Jalapeño Tzatziki Brown Butter Lemon Halibut with Asparagus and Olive Oil Whipped Potatoes Chicken Pot Pie Soup with Flaky Biscuits Spicy Rosé Spritz Flourless Espresso Brownies Carissa describes her recipes as healthy, but not too healthy because health isn’t just about being able to run a marathon or eating “clean.” It’s about living your life to the fullest.

The Soup and Bread Cookbook aims to explore the social role of soup through a collection of terrific, affordable recipes from food activists, chefs, and others. This quirky exploration of the cultural history of soup as a tool for both building community and fostering social justice is the result of a brainstorm: eating your way through a pot of soup day after day can get boring — why not get together and swap some with friends? Now neighbors across the country are getting together regularly for home-based "soup swaps." In Chicago, the arts collective InCUBATE uses soup as a microfunding tool. And of course, soup can be a political statement: the radical volunteers of Food Not Bombs have been providing free vegetarian soup to the hungry as a protest against war and social injustice since 1980. These are just a few examples of the stories Bayne wraps around a collection of delicious, accessible, and tested soup recipes.

A cookbook devoted to the family friendly, tailgate party classic--featuring more than 60 tried-and-true recipes--from veteran cookbook author and Americana expert Robb Walsh. Americans love chili. Whether served as a hearty family dinner, at a potluck with friends, or as the main dish at a football-watching party, chili is a crowd-pleaser. It’s slathered over tamales in San Antonio, hot dogs in Detroit, and hamburgers in Los Angeles. It’s ladled over spaghetti in Cincinnati, hash browns in St. Louis, and Fritos corn chips in Santa Fe. In The Chili Cookbook, award-winning author Robb Walsh digs deep into the fascinating history of this quintessential American dish. Who knew the cooking technique traces its history to the ancient Aztecs, or that Hungarian goulash inspired the invention of chili powder? Fans in every region of the country boast the “one true recipe,” and Robb Walsh recreates them all—60 mouth-watering chilis from easy slow-cooker suppers to stunning braised meat creations. There are beef, venison, pork, lamb, turkey, chicken, and shrimp chilis to choose from—there is even an entire chapter on vegetarian chili. The Chili Cookbook is sure to satisfy all your chili cravings.

A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook. We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

Take three friends. Add an old cookbook. Combine with cute boys and a pinch of magic…and see what kind of chaos ensues! When Kelly Quinn and her two BFFs discover a dusty old cookbook while cleaning out the attic, the girls decide to try a few of the mysterious and supposedly magical recipes that are inside. To their surprise, the Keep ’Em Quiet Cobbler actually silences Kelly’s pesky little brother and the Hexberry Tart puts a curse on mean girl Charlotte. Is it possible that the recipes really are magic? Who wrote them and where did they come from? And most importantly of all, when boys get involved, what kind of trouble are the girls stirring up for themselves?

"Generations of men and women have stood on these beaches, listened to water rushing over these basalt rocks, and picked wild blueberries here well before I sailed into the Bayfield harbor. The families of those men and women are still here, tethered to a place where they can slip behind their ancestor’s eyes and take in essentially the same view." —from the Introduction In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community. As Mary Dougherty incorporates what is grown and raised in northern Wisconsin into her family’s favorite dishes, she continues a cultural tradition begun by immigrants hundreds of years ago. The result is a one-of-a-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce from the farmers in and around Bayfield—pho made with beef bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield community, Dougherty comes to more fully grasp the intricate relationship between food and community.

Over eighty delicious, gourmet-quality dishes you can whip up outdoors at your campsite. What started as two stand-up comedians using their comedic and cooking talents to produce a DVD has grown into Ultimate Camp Cooking, a franchise that boasts several DVDs, a traveling road show, and now the ultimate cookbook for outdoor enthusiasts. Inside this portable book, outdoor cooks will find more than 80 tasty dishes that can either be grilled over an open flame or cooked over a campfire in a Dutch oven. Faverman and Mac travel the United States to meet people and teach them how to make gourmet-quality dishes right at their campsites. Each delicious recipe is easily prepared using familiar, flavorful ingredients and basic cooking techniques, and the results are fantastic! Also included are full-color photographs for most dishes, as well as hilarious stories and handy tips and tricks from the Ultimate Camp Cooking pros. Tired of hot dogs and granola bars? Instead, consider recipes such as Dutch Oven Benedict, Blue Cheese Meatballs, and S’more Pies. Ultimate Camp Cooking has those and many other amazing and satisfying meals—all cooked campside with little fuss, but a whole lot of flavor.

WAFranklin was born august 2nd 1930. in Abilene Texas. The Great Depression was just in its infancy and about all the memories the people had were about thee Roaring Twenties and Bath Tub Gin. What they invisioned ahead were "Hard Times and Empty Bellies". In the fall of 1933 the family moved to California. They lovate in Tulare County in about the middle of the San Joaquin Valley. There first home was an abandonded one room "Coke" shack and all they had to eat were wild mustard greens and skillet corn bread cooked over a camp fire. Their next home was in an abandoned chicken farm in the feed storage room. W A was introduced to the cotten field when he turned 4 years old. Some one in the legislature of California liked children because a bill was passed that stated when you turn 5 you go to school and to make sure the Turant Officer was born to existence to makee sure the aboved happened. When he turned 5 he had moved to the town of Lindsay into an abandoned grocery store. One day he and his Dad went across the street to get some ice from the ice house and he purposely kicked a dirty old rag that uncovered a hand full of coins. He showed what he had found to his Dad and saw it quickly dissapear in his pocket. Their was more money there than a days wages and would help a lot. April 7th 1952 W. A. married his wife Helen and together they had three children and they gave them 8 grand children. He retired from the Post Office and decided to write his stories and recipes. The stories aree all true and have not been embellished or added too.