-Titulo Original : Ritz And Escoffier The Hotelier, The Chef, And The Rise Of The Leisure Class-Fabricante : Clarkson Potter-Descripcion Original: In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard DOyly Carte, the financier of Gilbert & Sullivans comic operas, who had modernized theater and was now looking to create the worlds best hotel. DOyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the worlds first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing. Review Notable Press & Accolades: Best Cookbooks and Food Books of 2018 -Huffington PostBest of 2018: Non-Fiction -The Los Angeles Public LibraryRitz and Escoffier, Luke Barr’s entertaining narrative history, reads like a novel…Mr. Barr has done a fine job evoking fin-de-siecle London and the characters of the two odd men who played such a pivotal role in that exhilarating time.” -Wall Street Journal “In this winningly-told story, Luke Barr explores the advent of the luxe life through the saga of hotelier Cesar Ritz and chef Auguste Escoffier, whose partnership brought us not only the adjective ‘ritzy,’ itself no small testament, but also such once-novel phenomena as hotel rooms with their own bathrooms, and innovative dishes like peach Melba. It’s a charming tale of success, scandal, and redemption-complete with an unexpected villain. Warning: It will make you hungry, and a little nostalgic for bygone times.”-Erik Larson, #1 New York Times bestselling author of Dead Wake and Devil in the White City When you eat a Peach Melba, or drink a Grand Marnier, you have these men to thank; they coined the names, then popularised the concoctions. Ritz himself became not merely a byword for luxury but the actual word for it. -The Economist “Barr’s prose is lively and his sourcing impeccable...a thoroughly enjoyable look into a defining moment of culinary history.” -Publishers Weekly “Bar...vividly captures the moment when Ritz and Escoffier conceptualized and created a new type of luxury establishment in which the aristocracy, the nouveau riche, and the beau monde mingled freely and easily. Barr’s highly enjoyable and well-researched book carries the reader into the intimate heart of Ritz and Escoffier’s philosophy.” -Library Journal “The book is as much a celebration of luxury as it is the tale of two scrappy, high-achieving men, and Barr intertwines their biographies with the lush social environs they created […] It’s difficult not to drool on the pages at the thought of foie gras, truffles, Escof...

-Titulo Original : Dirt Candy A Cookbook Flavor-forward Food From The Upstart New York City Vegetarian Restaurant-Fabricante : Clarkson Potter-Descripcion Original: From chef-owner of the popular all-vegetable New York City restaurant, Dirt Candy, a cookbook of nearly 100 vegetable recipes for home cooks everywhere. Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes-from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its success, becoming one of the most popular restaurants in New York City-all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking. Review The recipes are totally savvy and mouthwatering. Cohens advice, including the realities and vicissitudes of opening your own place, is professional and instructive, and sometimes very funny. - Rozanne Gold, The Huffington Post Thanks to Cohen, eating your vegetables has never been so fun - or delicious. - Michael Menna, New York Daily News ...a first-person account of Ms. Co- hen’s campaign to liberate cauliflower and mushrooms from their predictable spot as a side dish and make them the main event - altering the entire perception of the vegetable in the process. - Steve Dollar, Wall Street Journal About the Author AMANDA COHEN is the chef-owner of Dirt Candy, an all-vegetable restaurant located in New York City’s East Village that is recommended by the Michelin guide. Cohen, who has written about food for Saveur, Eater, Salon, and Esquire, was the first vegetarian chef invited to compete on Food Network’s Iron Chef America. She and her restaurant have been featured in the New York Times, Food & Wine, and The New Yorker. RYAN DUNLAVEY is a New York City-based artist whose work includes The Comic Book History of Comics, MODOK: Reign Delay, Tommy Atomic, and the Xeric and ALA award-winning Action Philosophers. GRADY HENDRIX has written for Variety, Slate, Playboy and is coauthor of The Magnolia League, a young adult series from Little, Brown. He is married to Amanda Cohen...

-Titulo Original : Wine Simple A Totally Approachable Guide From A World-class Sommelier-Fabricante : Clarkson Potter-Descripcion Original: From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52 Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. Hes worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldos debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldos insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips-key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a “flavor library, ” a cheat sheet to good (and great) vintages (and why you shouldnt put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine. Review “If you’ve ever felt like you ought to be smart about wine, this is the book. Aldo makes wine approachable and never dumbed down.” -Madeline Puckette, co-founder of Wine Folly “A meal at Le Bernardin is always an incredible experience, especially with Aldo’s expert knowledge and effortless charm! It can be intimidating to choose wine, but with Wine Simple we can all feel like world-class sommeliers.” -Chrissy Teigen “Whoever thinks wine is all about snobbery and intricate complexity should open this book! In less than 300 pages, Aldo Sohm manages to open the doors of this universe with wit, fun, and great pedagogy. A perfect, personal beginner’s guide by a legend in our industry, Wine Simple will surely be the bedside book for a new generation of wine lovers.” -Pascaline Lepeltier, Master Sommelier and managing partner, Racines NY “I always feel so at ease drinking wine with Aldo. While he is a renowned sommelier, he always helps me learn and listen to the wine, and this book will make you fall in love with wine again.” -Jose Andres, chef/owner of ThinkFoodGroup “This is undoubtedly the best introduction to wine that I’ve ever encountered. I wish I’d had access to a book like this when I was beginning my journey as a wine lover. Aldo Sohm makes oenophilia fun without making it dumb, proving yet again that he is one of the world’s greatest sommeliers-which is to say, a great teacher.” -Jay McInerney About the Author ALDO SOHM is the James Beard Award-winning wine director of Le Bernardin and a partner in the eponymous Aldo Sohm Wine Bar. Sohm was named Best Sommelier in the World in 2008 by the Worldwide Sommelier Association, Best Sommelier in America in 2007 by the American Sommelier Association, and Best Sommelier of Austria four times by the Austrian Sommelier Union. He lives in Brooklyn, New York. CHRISTINE MUHLKE is a contributing editor at Bon Appetit, the founder of Bureau X food consultancy, and the creator of the newsletter Xtine. She has authored cookbooks with Eric Ripert, David Kinch, and Eric Werner. Excerpt. © Reprinted by permission. All rights reserved. Intro Every lunch and dinner, five days a week, you’ll find me ping-ponging between Le Bernardin and Aldo Sohm Wine Bar. It takes me just forty steps to get from one to th...

-Titulo Original : Cravings Recipes For All The Food You Want To Eat A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Maybe she’s on a photo shoot in Zanzibar. Maybe she’s making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too. For years, she’s been collecting, cooking, and ming her favorite recipes, and here they are: from breakfast all day to John’s famous fried chicken with spicy honey butter to her mom’s Thai classics. Salty, spicy, saucy, and fun as sin (that’s the food, but that’s Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few life-sucks moments (salads). You’ll learn the importance of chili peppers, the secret to cheesy-cheeseless eggs, and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same. Review Even the most celebrity-cookbook-skeptical reader will find it hard not to enjoy this tome from supermodel Chrissy Teigen. With self-deprecating wit and down-to-earth charm, Teigen posits herself as an enthusiastic home cook and passionate eater. -- Publishers Weekly Chrissy Teigen’s Cravings is a cookbook with realistic recipes for people who like it “spicy, salty, sticky, crunchy, juicy, oozy,” and if you have some kind of prejudice against supermodels who unabashedly love Taco Bell, there’s nothing I can do to help you. It’s fun to read, with a recipe for everyone with two eyes, a stomach, and a fork. Frito pie? A chapter called “Sh*t on toast”? Absurd sexy photo shoots with chicken wings? What’s not to love? I didn’t even mention the bulldogs yet. If there’s one thing we can all learn from Teigen, it’s not to judge a cookbook by its cover. -- Bon Appetit “Maybe the best celebrity cookbook of all time.”-- SELF “Cravings is a perfect cookbook… it’s a must-buy-never daunting, and filled with near-pornographic images of hearty, meaty, cheesy food that would make Gwyneth Paltrow explode. As a culmination of everything Teigen has built over the past few years, it’s brilliant.” - Jezebel “Cravings… lives up to the hype 100 percent.”-- PopSugar “We love this cookbook. Its full of things we actually want to eat.” -- Refinery 29 “[Cravings] is dripping with energy and enthusiasm and, most of all, joy. Do not discount the value of joy. Its far too rare in food writing, and I know professionals who could learn a thing or two about joy from Teigen.” -- Epicurious “Teigen is notoriously funny, and her sense of humor comes through here, as does her self-awareness - she tackles the issue of credibility early and often, always presenting herself more as a cooking enthusiast than as an expert.” -- Eater “When was the last time you laughed out loud at a cookbook? So long ago you cant remember, which is enough of a reason to give Chrissy Teigens first book a spin. But its the recipes thatll keep you coming back.” -- Saveur Notable Press & Accolades: Best Cookbooks of 2017 -Epicurious About the Author Chrissy Teigen is a two-time bestselling cookbook author. She lives in Los Angeles with her husband John Legend, two children, and three dogs. Excerpt. © Reprinted by permission. All rights reserved. Introduction I know, I know. A cookbook from me? The girl who had two fast-food Twitter accounts fighting for her affection in what was the oddest, greasiest exchange she had ever witnessed? The one whose visits to Waffle House and whose messed-up miscommunications with the Postmates dinner delivery guys make it to the Internet sometimes? The girl who actually celebrated Thanksgiving at Taco Bell headquarters among her closest friends she had never met? Yep. I am doing it. And doing it. (And doing it well.) So. This book. My Thai mom is ESL, but I am FSL: Food has been my second language since I was a tiny little brat. A lot of kids wear superhero costu...

-Titulo Original : Barefoot In Paris Easy French Food You Can Make At Home-Fabricante : Clarkson Potter-Descripcion Original: Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer creme brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known for-on her Food Network show and in her three previous bestselling books-is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur-a refreshing alternative to the traditional creme de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special-and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries-of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide-the Barefoot Contessa herself-in her most personal book yet. Review Ina Gartens much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that dont tax the cook. Her food works wonderfully for entertaining but shouldnt be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, translating native dishes for the American home cook. The result is rewarding, and should get those reluctant to cook French to do just that. Covered are classics like Celery Root Remoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also newer dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake Tatin, and an exemplary Creme Brulee, are particularly tempting. Included also are asides like About French Table Settings, and If Youre Going, a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm From the Inside Flap Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer creme brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known for on her Food Network show and in her three previous bestselling books is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that s exactly what she offers in Barefoot in Paris. Ina s kir royale includes the unique addition of raspberry liqueur a refreshing alternative to the traditional creme de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dis...

-Titulo Original : Old World Italian Recipes And Secrets From Our Travels In Italy A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the countrys devoted producers and rich food heritage. “A tribute to the home cooking of real families across the country.”-The Wall Street Journal NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking, Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy’s diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. Youll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragus and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi’s husband, Oddur Thorisson, Old World Italian transports you to a seat at the family’s table in Italy, where you may never want to leave. Review “This is an impeccably styled record from a keen-eyed outsider looking in.” -Publishers Weekly “Each recipe and anecdote from her life in her adopted city of Turin is incredibly transportive-and, it turns out, easier to re-create than you might think.” -Domino “This time, [Mimi]’s traveled to Italy in Old World Italian, sharing her journey and dishes with us-something that feels especially novel and special, given many of us are unable to travel at the moment.” -Chowhound “Thorisson is a thoughtful guide; her introductions to each chapter and recipe tell stories of the recipe’s origins, and she adds in whispering encouragements where needed.” -Epicurious “A tribute to the home cooking of real families across the country.”- Wall Street Journal “These stories and recipes are a real tribute to everything I love about Italy. Mimi has successfully shared what is important in the Italian culinary tradition: seasonal ingredients at their best, careful attention to local traditions, and regional recipes that are delicious and attainable for the home cook. The stories are written with a contemporary vision and appreciation for old-world cuisine, and the photos and recipes are exquisite. This book is a must-have for both younger and older generations who want to cook and understand the beauty of Italian food.” -Lidia Bastianich “Passion, place, and family permeate the writing and recipes in Old World Italian. As you get lost in Mimi’s poetic words, you are transported to Torino, Italy-you can almost taste the freshness of the basil and hear the kiddos running about as the adults ceremoniously sip their aperitivo. Many of us dream of the romantic notion of picking up our lives to follow our heart-Mimi actually did it. And with ease, grace, and authenticity. Every recipe is imbued with love-these are not meals to look at, they are dishes to savor, that have a sense of history and tradition, captured through a modern and fearless lens.” -Athena Calderone “Mimi’s words and recipes have the power to transport us to another time and place, one of magic and plenty, of deep feeling and treasured memories. But her most endearing tra...

-Titulo Original : Cook Like A Pro Recipes And Tips For Home Cooks A Barefoot Contessa Cookbook-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER * Cook with confidence no matter how much experience you have in the kitchen with the help of the beloved Food Network star “Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey.”-Chicago Tribune NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The New York Times Book Review * Food Network * Food & Wine * PopSugar * The Atlanta Journal-Constitution * Country Living * The Feast * Eater * The Kitchn * Delish In this collection of foolproof recipes, Ina brings readers’ cooking know-how to the next level by answering questions, teaching techniques, and explaining her process right in the margin of each recipe-it’s as if she’s in the kitchen by your side guiding you through the recipe. When you make her Cauliflower Toasts with prosciutto and Gruyere, she shows you the best way to cut a cauliflower into perfect florets without getting them all over the kitchen (from the stem end, with the head turned upside-down!) and when making her Red Wine-Braised Short Ribs, Ina shares a fantastic tip for keeping your stovetop clean (roast the short ribs in the oven rather than browning them in a pan on the stove!). You’ll discover dozens more ingenious tips and shortcuts throughout, such as how to set up an elegant home bar, how to peel two heads of garlic quickly, how to use a paring knife to create a pro-worthy pattern on her decadent Chocolate Chevron Cake, and the key to making unbelievably creamy Truffled Scrambled Eggs (add the eggs to the skillet before the butter melts-who knew?!). Both beginners and advanced cooks will love this book filled with new dishes that will become part of your repertoire and practical cooking advice that will give you more confidence in the kitchen. Your friends and family will be so impressed! Review #1 New York Times Best SellerA Best Book of 2018: - New York Times Book Review -Amazon - FoodNetwork -Country Living -The Feast -Popsugar -City Book Review -The Atlanta Journal-Constitution - Eater - Food & Wine - The Kitchn - Delish Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey. -Chicago TribuneAs with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and dont require a culinary degree to make (just a few of her pro tips). -The Kitchn About the Author INA GARTEN is a New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won an Emmy Award and airs on Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. This is her eleventh book. Excerpt. © Reprinted by permission. All rights reserved. Crispy Mustard Chicken & Frisee Serves 4 This is a great summer dinner! I love the interplay of hot and cold-the crispy chicken and roasted fingerling potatoes with the slightly bitter greens and mustard vinaigrette. This hits all the right notes for me. 2 garlic cloves 1 1/2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 1 cup panko (Japanese bread flakes) 1 1/2 teaspoons grated lemon zest Good olive oil 1 tablespoon unsalted butter, melted 1/4 cup good Dijon mustard 1/4 cup dry white wine 1 1/2 pounds bone-in, skin-on chicken thighs (4 large) 1 pound fingerling potatoes, halved lengthwise 12 ounces baby frisee or chicory salad greens (see tip) Mustard Vinaigrette (recipe follows) Pro tip: Vinaigrette wont cling to wet lettuce. Wash and thoroughly spin-dry greens before dressing them. Preheat the oven to 375 degrees. Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the ...

-Titulo Original : Tasty Dessert All The Sweet You Can Eat (an Official Tasty Cookbook)-Fabricante : Clarkson Potter-Descripcion Original: 75 sweet treats from Tasty to inspire, delight, and satisfy any level of home baker Ready to rise from baking newbie to MVP? Tasty Dessert gives you the lowdown on baking basics, from building a fuss-free pantry to mastering easy-as-pie twists on old favorites. You’ll stuff, layer, frost, and meringue your way to the cherry on top of pretty much every meal. If Confetti Birthday Souffle, No-Bake 16-Layer S’mores Cake, and Sour Cherry Fritters don’t float your boat (are you feeling ok?), here are 75 recipes for any hankering, mood, or occasion, whether you’re jonesing for a sugar adventure with friends or having a late-night dessert emergency. Just don’t forget to save a piece of it for yourself. About the Author Tasty is the world’s largest social food network, reaching more than 500 million people around the globe with its signature fun, easy, and delicious video recipes. The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched in 2015, Tasty has attracted more than 65 billion video views and is the biggest franchise on , reaching 1 in 4 users every month. It has studios in Los Angeles, New York, London, Paris, Berlin, Mexico City, and Sao Paulo, and a full product line including cookbooks, a smart appliance, and a mobile app. Excerpt. © Reprinted by permission. All rights reserved. Introduction If you’ve ever gone to town on a pint of ice cream after a long, hard day, you understand the restorative power of a good dessert. (It’s called self-care, okay??) But while we at Tasty love a good store-bought treat as much as anyone-hey, we’re not made of stone-ground flour!-we think a homemade dessert is truly in a class of its own. Turning your pantry basics into a mouthwatering (and, of course, -ready) sweet treat is part science, part art, and all Tasty. Even the simplest baked treat can transform the most unexceptional event into an absolute occasion. Don’t believe us? We dare you to bring a plate of Cre me Bru le e Cookies to your most boring meeting this week and see what happens. And if a dessert can raise the game on the everyday, imagine what it can do for those really special moments! Look, we could write volumes of love poetry to veggies, but there’s a reason we cap off birthdays and weddings with cake and not a roasted beet salad. Desserts are just so-forgive us- extra. Because desserts take pretty much everything to the next level, it’s only fitting that you level up your baking skills. Which is exactly where we come in! We’ll take you from batter beginner to master baker before you can say pa te a choux. Not a newbie? Not a problem! We’ve got tips, tricks, updates, and spins to help you pastry vets rise to any occasion. Whether you’re yearning for a spiffy take on a nostalgic favorite (helloooooo No-Bake 16-Layer S’Mores Cake) or want to experiment with new flavors (we see you, Matcha Macarons), we’ve got your bake. We’re all about the showstopping creations you can make with the ingredients you probably already have in your kitchen (get ready to meet Checkerboard Cake and Ice Cream Churro Bowls). We’re on team chewy AND team crispy. We’re here for chocolate and for fruit (sometimes both at once). But mostly, we’re here for delicious. So if you’re ready for miniaturized, stuffed, layered, striped, twisted, frosted, and meringued, you’re ready for this book. Just remember this: While the best part of dessert may be sharing, always save a serving for yourself...

-Titulo Original : Barefoot Contessa, How Easy Is That? Fabulous Recipes & Easy Tips-Fabricante : Clarkson Potter-Descripcion Original: Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever. In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen. These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for-and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs-two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and-with Ina’s easy tip-couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint-from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her-like sharp knives, the right zester, an extra bowl for her electric mixer-and that can help you in your kitchen, too. Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor. Review Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Herb-Roasted Turkey Breast Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. -- Serves 6 to 8 Ingredients 1 whole bone-in turkey breast (6½ to 7 pounds) 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves) 2 teaspoons freshly squeezed lemon juice 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¾ cup dry white wine Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan. Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil. When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices. Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Easy Cranberry & Apple Cake This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”--I call it delicious. I...

-Titulo Original : Salt & Straw Ice Cream Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appetit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater * Delish * Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice-chefs, chocolatiers, brewers, and food experts of all kinds-and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live. Praise for Salt & Straw Ice Cream Cookbook “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable-it’s addictive.” -Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.” -Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.” -Bon Appetit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.” -Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.” -GrubStreet Review “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable-it’s addictive.” -Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.” -Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.” -Bon Appetit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.” -Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.” -GrubStreet About the Author TYLER MALEK is head ice cream maker for Salt & Straw Ice Cream in Portland, Oregon. Since opening in early 2011, Malek and his cousin, founder and owner Kim Malek, have taken their ice cream from a single pushcart to 11 brick-and-mortar locations, creating more than 230 flavors. Malek was selected as one of Forbess 30 Under 30 and was an Eater Young Guns Semi-Finalist in 2013. JJ GOODE is a Brooklyn-based food writer and the coauthor of the books A Girl and Her Pig with April Bloomfield, Pok Pok with Andy Ricker, State Bird Provisions with Stuart Brioza and Nicole Krasinski, among others. Excerpt. © Reprinted by permission. All rights reserved. Chapter 1 Bases My ice creams, sorbets, and everything in between start with what’s called a base-the concoction that is to the frozen treats what stocks are to soups. You can flavor stock with carrots, celery, or onion (just the way you can flavor an ice cream base ...

-Titulo Original : Barefoot Contessa Family Style Easy Ideas And Recipes That Make Everyone Feel Like Family-Fabricante : Clarkson Potter-Descripcion Original: Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet-a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions-and it’s easy to do if you know how to cook irresistible meals with a minimum of fuss. For Ina, the best way to make guests feel at home is to serve them food that’s as unpretentious as it is delicious. So in her new book, she’s collected the recipes that please her friends and family most-dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It’s the kind of fresh, accessible food that’s meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter. In Ina’s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash. With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guide to the joy of everyday entertaining. From Publishers Weekly This second book follows the same basic premise as Gartens phenomenally popular Barefoot Contessa Cookbook: simple, elegant home cooking with good ingredients and a minimum of fuss. It takes a certain amount of chutzpah to include ordinary chicken noodle soup and mashed potatoes and gravy in a cookbook, but Garten pulls it off with heart and style. Dinners are conceived as crowd-pleasers, with a big nod to Italian home-cooking: oven-fried chicken, penne with five cheeses, Sunday rib roast, risotto, lasagna. Like other cookbooks with a specialty-shop pedigree (such as Silver Palate), Gartens book is inflected with a certain catering mentality-a lot of salmon, sun-dried tomatoes, the inevitable Curry Chicken Salad, the forgiving and easy Chicken with Tabbouleh. However, these recipes manage to seem not dated but just reasonable solutions to the eternal problem set of practicality, flavor and time. With photographs of the dishes on nearly every spread and a nice, open format, Gartens book is easy to use. Sections on desserts, kids, and brunch complete this fine snapshot of real-life cooking and the joys of eating in. Copyright 2002 Reed Business Information, Inc. From Library Journal Gartens first two books featuring recipes from the Barefoot Contessa, her gourmet takeout shop in East Hampton, NY, have sold more than 400,000 copies. Her latest repeats the appealing format of those titles, offering sophisticated but easy recipes and an attractive design featuring dozens of color photographs, mostly closeups of the recipes but including some casual shots of the author, friends, and family. Gartens family style cooking includes dishes like Chicken Noodle Soup and Parkers Fish & Chips (separate chapters are devoted to breakfast and kids foods), but there are also elegant dishes like Tuna Tartare, Saffron Risotto, and Lobster Cobb Salad, not exactly everyday fare. Sure to be popular. Copyright 2002 Reed Business Information, Inc. From Booklist Ina Garten made her name as a premier supplier of prepared foods in Long Islands Hamptons carryout Barefoot Contessa. Her latest cookbook continues the traditions of her earlier work. In Barefoo...

-Titulo Original : Bobby Flay Fit 200 Recipes For A Healthy Lifestyle A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor-not eliminating anything from your diet. With a profession that has him constantly developing and tasting new recipes, chef Bobby Flay does not eschew any foods: bread, bacon, and butter are still all on the table. His secret to staying healthy is to have on hand an arsenal of low-calorie flavor bombs-like rubs, relishes, and marinades-to transform lean proteins, whole grains, and fresh produce into craveworthy meals at home. In Bobby Flay Fit, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste. About the Author BOBBY FLAY, New York Times bestselling author and lifelong runner, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network-from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star-as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit. Excerpt. © Reprinted by permission. All rights reserved. Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas Does the world really need yet another kale salad? Yes. Kale is just so good and so good for you (full of calcium and vitamins A, K, and C) that I couldn’t resist. Plus, this salad couldn’t be simpler or more satisfying. Let the dressed kale sit at room temperature or in the refrigerator for a few hours before you serve it for a softer, gentler salad, or serve it right away and enjoy it in its naturally crunchy state. SERVES 4 Caramelized Onion 2 tablespoons olive oil 1 large sweet onion, halved and thinly sliced ¼ cup apple cider vinegar Kosher salt and freshly ground black pepper Kale Salad ½ teaspoon yellow mustard seeds 3 tablespoons apple cider vinegar 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 6 ounces curly kale, stemmed, leaves finely shredded 1 cup Roasted Chickpeas (page 86), seasoned with paprika and ground coriander Caramelize the onion: In a large nonstick saute pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper. 2. Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times, until toasted lightly, about 3 minutes. Remove and let cool slightly. 3. In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes. 4. Transfer to a platter and top with the caramelized onion and the roasted chickpeas. PER SERVING: Calories 284; Protein 5g; Carbohydrates 20g; Dietary Fiber 5g; Sugar 4g; Total Fat 21g; Saturated Fat 3...

-Titulo Original : Inspiralized Turn Vegetables Into Healthy, Creative, Satisfying Meals A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes. On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros. Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be-losing weight, following a healthier lifestyle, or simply making easy meals at home. Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure-you’re ready to make the most of this secret weapon for healthy cooking. Review This cookbook will make you look at vegetables in a whole new light! -The Kitchn Alis super smart, super clean recipes will bring a smile to your heart and your tummy! Her story is as authentic and inspiring as they come. Shes bringing totally new recipes to your table, next! -Candice Kumai, bestselling author of Clean Green Eats and E! News Contributor If you are looking for more ways to love vegetables or just need a break from the everyday, this book will certainly leave you inspired! -The Paleo Mom About the Author Combining her inherent Italian-American love for pasta with her commitment to a healthy lifestyle, ALI MAFFUCCI launched Inspiralized . She lives in Jersey City with her fiance, Lu. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION If I had a dollar for every time my grandparents said, “We’re on a diet-we’re giving up pasta, wine, and cheese,” I wouldn’t be here writing this book. I’d be living on an island with my riches. Sunday-night dinners at the home of my father’s parents were always quite the scene. My sweet grandmother-a woman who proudly donned her Sunday best for Mass and washed my mouth out with soap for saying “pee” instead of “tinkle”-would be burning something in the oven and scuffling about the kitchen with a spoon in her hand, dripping sauce on the tiled floors. But despite the chaos, Pops, with his big gold pinky ring, strong nose, and all-consuming love of the motherland, always managed to prepare a flawless meatball or the perfect pesto. Cooking was always the main event. The party didn’t start when everyone arrived for dinner; it started when the first glug of olive oil hit the pan, signaling the beginning of a beautiful, delicious Italian meal. We were all pulled in not only by the smell of a fresh marinara simmering but also by the clinks of wineglasses filled with full-bodied reds and sounds of Pops’s favorite Frank Sinatra album (if you could hear the songs over his own renditions). The sight of Pops twirling my grandmother around to “That’s Amore” is unforgettable. Eating was another spectacle. My father would fight anyone for the last piece of bread to dip in the sauce left on his plate-God forbid we didn’t savor every last drop. The wine flowed, and my grandmother constantly got up to bring something else to the table, whether olive oil, more bread, or freshly grated Parmesan. Despite conversations that could be either...

-Titulo Original : Gardeners Log Book A 5-year Planner (new York Botanical Garden)-Fabricante : Clarkson Potter-Descripcion Original: This waterproof log book is the perfect place for recording your work in the garden. Use this journal throughout the seasons, from building catalog wish lists early in the year, to noting the first signs of spring, to recording what vegetable crops you planted and their yield, to organizing yourself for bulb planting in fall, to, finally, putting the garden to bed for the winter. A five year grid at the beginning of each month offers space to note annual garden cycles over time, and journal entry pages are lined for notes or graphed for diagramming plantings. Whether you tend a window box, a cutting garden, or many raised vegetable beds, this is the perfect write-in companion to your gardening.This weatherproof five-year log book includes the following features: -Sturdy waterproof cover to protect pages from rain and muddy soil -Lined pages and gridded paper for plotting beds -Five years of 12-month bloom and harvest grids for recording what you planted and when -Authoritative appendices on composting, pruning, pest and disease control, and container gardening -Useful reminders by season on fertilizing, mulching, and transplanting -Space for listing your favorite sources and suppliers...

-Titulo Original : The Wonderful Things You Will Be Growth Chart Includes Stickers For Marking Growth Milestones-Fabricante : Clarkson Potter-Descripcion Original: Track your child’s growth from ages 1 to 12 with this fold-out chart filled with enchanting art by the New York Times bestselling author and illustrator of The Wonderful Things You Will Be and Dream Animals. Featuring a wide range of Emily Winfield Martin’s gorgeous illustrations, from mythical beasts to whimsical landscapes, this charming and useful growth chart will dazzle in any childs bedroom. * The eight accordion-fold pages are chock-full of Emily Winfield Martin’s beautiful four-color illustrations. * Sturdy hardcover ends and a spine make this an easily stored memento of your child’s early years. * The elastic closure can be used to hang the chart on the wall to avoid marking up a door frame * Includes years 1-12 stickers for annual measuring and twelve stickers for marking special events. About the Author Emily Winfield Martin is a collector and lover of fairy tales, and the original Grimm’s tale of Snow White and Rose Red enchanted and haunted her all her life. She is a painter of real and imaginary things, and the author and illustrator of such books as Dream Animals and The Wonderful Things You Will Be. Emily lives among the giant trees of Portland, Oregon, and if you need her, you might look in the heart of the woods...

-Titulo Original : The Home Edit Life The No-guilt Guide To Owning What You Want And Organizing Everything-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER * The authors of The Home Edit and stars of the Netflix series Get Organized with The Home Edit teach you how to apply their genius, holistic approach to your work life, on-the-go necessities, and technology.At home or on the go, you dont have to live like a minimalist to feel happy and calm. The Home Edit mentality is all about embracing your life-whether you’re a busy mom, a roommate living with three, or someone who’s always traveling for work. You just need to know how to set up a system that works for you. In the next phase of the home organizing craze, Clea Shearer and Joanna Teplin go beyond the pantry and bookshelf to show you how to contain the chaos in all aspects of your life, from office space and holiday storage to luggage and pet supplies. Get to know your organizing style, tailor it to your family’s lifestyle, and lead the low-guilt life as you apply more genius ideas to every aspect of your life.Clea and Joanna are here to remind you that “it’s okay to own things” in the quest for pretty and smart spaces. With The Home Edit Life, you’ll soon be corralling phone cords, archiving old photos, arranging your phone apps by color, and packing your suitcase like a pro. About the Author The stars of Hello Sunshines Mastering the Mess and the Netflix series Get Organized with The Home Edit, Clea Shearer and Joanna Teplin founded The Home Edit with the goal of merging conventional organization and interior design. With clients all over the country, they offer both full and virtual services through their website. They have also been featured in People, House Beautiful, and Architectural Digest, and on Goop, among other places. They are the authors of the New York Times bestseller The Home Edit and live with their families in Nashville, Tennessee. Excerpt. © Reprinted by permission. All rights reserved. IntroductionThis book is for both those who love to organize in their free time and those who want to get organized but feel they just can’t make the time. It’s for the moms who are sick of looking at sippy cups in their cabinets and wish there was more room for champagne glasses. It’s for those of us who go to work, sit at our desks, and continue to wonder how we always end up with so many pens that rarely have ink. It’s for the craft lovers, the beauty product enthusiasts, and the jet-set travelers.Basically, this book is for everyone. We wanted to create a book that shows you how to live the life you love without feeling bad about the things you own. We wanted to show you that being organized isn’t limited to pantries, closets, and other rooms in your house. It also extends to your hobbies, your travel, and even your phone. Organizing is a lifestyle and mindset that anyone can adopt. Consider this book our 360-degree approach to help you contain the chaos of your life and all the contents that come with it-whatever that may be.Alright, now that we have that covered, it’s time to step inside and leave any guilt you might have about owning things at the door . . . except can you maybe take your shoes off first? Thanks...

-Titulo Original : The New Craft Of The Cocktail: Everything You Need To Know To Think Like A Master Mixologist, With 500 Recipes-Fabricante : Clarkson Potter-Descripcion Original: Renaissance by Lionel Richie On Renaissance, proves that, even after more than 30 years in the business, hes still got it. With tracks produced by some of the leading producers in R&B, Latin, and dance music, Renaissance plays like a sampler of contemporary popular music. Richie is at his romantic best on Dont You Ever Go Away, an intoxicatingly soulful ballad that leaves anyone within earshot rocking to its hypnotic beat. With its bass-heavy production and complex vocal patterns, Wasted Time (a song about a love affair gone sour) is a melodic testament to Richies vocal ability. He traveled to London to work with dance music producers Rawling and Taylor on Angel, a love song with serious party potential. What is most impressive about Renaissance is not that Richie has kept his ear to the street, but rather that he has taken the contemporary and made it his own. So the songs are updated and Richies voice is as flawless as it was 20 years ago. --Felicia A. Wilk...

-Titulo Original : Half Baked Harvest Every Day Recipes For Balanced, Flexible, Feel-good Meals A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: #1 NEW YORK TIMES BESTSELLER * More than 120 all-new, soul-satisfying recipes with a focus on feeling good, from the New York Times bestselling author of Half Baked Harvest Super Simple.ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Time, Delish Balanced. Bold. Beautiful.The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul.For Tieghan, feel-good food isn’t about restrictive eating. It’s about enjoying real food with lots of flavor, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish or a big ole plate of something comforting.In this collection, there are plenty of plant-forward favorites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto-Stuffed Butternut Squash. Tieghan also shares flavor-packed family go-tos, like Pizza Pasta with Pepperoni Bread Crumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers with Hot Honey. And to keep a smile on everyone’s face, you’ll find luscious desserts, like Chocolate Olive Oil Cake and a Lemon Tart with Vanilla Sugar, made with a focus on wholesome, minimally processed ingredients.Whether it’s breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table. Review “Food blogger Gerard (Half Baked Harvest Cookbook) ably delivers on her promise ‘to make food that is delicious, usually healthy . . . and always satisfying’ in this excellent collection.”-Publishers Weekly (starred review) About the Author Tieghan Gerard is a food photographer, stylist, recipe developer, and author of the Half Baked Harvest Cookbook and Half Baked Harvest Super Simple, a New York Times bestseller. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes. She believes every diet should include a little bit of chocolate because balance is the key to life! Excerpt. © Reprinted by permission. All rights reserved. IntroductionIf you’ve been around for a while, you know I come from a big family. Crazy as it may be, my family recently grew, and I’m now one of EIGHT kids! My littlest brother, Oslo, arrived in 2020, and he is the greatest thing that came out of that whole year. While most of my siblings are scattered all over the place now, I’m still up in the mountains of Colorado. I live in a renovated log horse barn steps away from our separate studio barn, where I cook and shoot photos and generally stay busy. A lot of days, I’m on my feet all day cooking and testing new recipes. Other days, I race against the setting sun to get photographs of the finished dishes. And then there are the days I huddle in front of my pizza oven to keep cozy while catching up on emails and calls.I do all this with my family just next door, which I love. They LOVE food, always have, and they are what started my cooking and keep me cooking-if only because they are constantly hungry! My little sister, Asher, and my brothers (whenever they roll through town) are constantly popping into the studio looking for something to eat. Somehow, no matter how busy I am, I can’t resist stopping what I’m doing to make them their favorite foods-that’s just what you do for the people you love! But when my schedule overfills and stress sets in, taking care of myself is usually the first thing to go. And I bet the same is true for you. But it doesn’t have to be! No matter what else is going on, we all need to eat-e...

-Titulo Original : Korean American Food That Tastes Like Home-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Time, Food52, Eater, Food & Wine, Thrillist, Book RiotAn homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present.“This is such an important book. I savored every word and want to cook every recipe!”-Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one-like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes-that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu-all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Erics prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story. Review “Drawing heavily from his Atlanta family’s culinary heritage, New York Times food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut.”-Publishers Weekly (starred review)“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!”-Nigella Lawson, author of Cook, Eat, Repeat“Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. Korean American is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family.”-Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award“Eric’s book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American-with lots of kimchi.”-Maangchi, author of Maangchi’s Big Book of Korean Cooking“In Korean American, Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I’ve never read a book like it, and didn’t know how much I needed it.”-Kristen Miglore, author of Genius Recipes and Genius Desserts“The recipes in Korean American are nuanced and multi-layered, flirting constantly between harmony and tension.”-Cool Hunting About the Author Eric Kim is a New York Times staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital...

-Titulo Original : Unbelievably Vegan 100 Life-changing, Plant-based Recipes A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NATIONAL BESTSELLER * 100 big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”-Venus Williams, from the forewordONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Delish, Food52Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat-whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapen o-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious. Review “I can attest firsthand to the very special culinary force that is Charity Morgan: a knack for delicious dishes, a tried-and-true understanding of the performance benefits of plant-based eating; a daily and highly practical commitment to bringing these advantages to professional athletes; and, finally, her contagious enthusiasm and optimism.”-Ethan Brown, CEO Beyond Meat“Chef Charity has reimagined some of my favorite dishes in her cookbook. I’m definitely looking forward to sampling several recipes ASAP!”-DeAndre Jordan, NBA star and plant-based foodie“Chef Charity Morgan is nothing short of genius when it comes to creating showstopping, craveable meals that appeal to meat eaters and vegans alike-no one EVER misses the meat in her dishes. If you are looking for fun, out-of-this-world vegan food, look no further than her cookbook!”-Chloe Coscarelli, author of Chloe Flavor“Chef Charity has shown athletes a new school of thought on what performance food can be. Without compromising flavor, her plant-based meals can fuel anyone.”-Derrick Henry, NFL Pro Bowl running back“Charity is an unapologetic, self-made entrepreneur carving out her own lane in the plant-based space. This book represents that in every way.”-Gary Vaynerchuk, serial entrepreneur and investor“An inspiring feast for the eyes as well as the palate. . . . This cookbook is full of enticing recipes, but the genius here comes from the ways Morgan suggests to incorporate them into an existing meal routine.”-Shelf Awareness About the Author Charity Morgan is a plant-based chef and author. She has worked with celebrities and top athletes and was featured in the documentary TheGame Changers. She grew up on a farm near Sacramento, California, eating dishes from her mother’s Puerto Rican heritage, like pasteles and arroz con gandules, as well as Creole dishes her grandma made, such as jambalaya and gumbo. Charity studied cooking at Le Cordon Bleu College of the Culinary Arts and now lives in Nashville with her husband, former Tennessee Titans linebacker Derrick Morgan, and their two children. Excerpt. © Reprinted by permission. All rights reserved. IntroductionMost people know me from The Game Changers, the documentary in which I transformed everyday comforting favorites into delicious plant-based meals. I was cooking for NFL players in the film, but in real life I cook for ...

-Titulo Original : The Home Edit A Guide To Organizing And Realizing Your House Goals-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES BESTSELLER * From the stars of the Netflix series Get Organized with The Home Edit (with a serious fan club that includes Reese Witherspoon, Gwyneth Paltrow, and Mindy Kaling), here is an accessible, room-by-room guide to establishing new order in your home.“A master class on how to arrange even your most unattractive belongings-and spaces-in an aesthetically pleasing and easy-to-navigate way.”-Glamour (10 Books to Help You Live Your Best Life)Believe this: every single space in your house has the potential to function efficiently and look great. The mishmash of summer and winter clothes in the closet? Yep. Even the dreaded junk drawer? Consider it done. And the best news: it’s not hard to do-in fact, it’s a lot of fun. From the home organizers who made their orderly eye candy the method that everyone swears by comes Joanna and Clea’s signature approach to decluttering. The Home Edit walks you through paring down your belongings in every room, arranging them in a stunning and easy-to-find way (hello, labels!), and maintaining the system so you don’t need another do-over in six months. When you’re done, you’ll not only know exactly where to find things, but you’ll also love the way it looks. A masterclass and look book in one, The Home Edit is filled with bright photographs and detailed tips, from placing plastic dishware in a drawer where little hands can reach to categorizing pantry items by color (there’s nothing like a little ROYGBIV to soothe the soul). Above all, it’s like having your best friends at your side to help you turn the chaos into calm. Review “If you ever see an incredibly organized pantry or enviably neat closet from your favorite celebrity on , its probably the work of Clea Shearer and Joanna Teplin, co-founders of The Home Edit. These professional home organization experts live for color-coded shelves, matching baskets and labeled jars to help their A-list clients achieve organization nirvana.”-Today“Illustrated with beautiful photos and providing clear steps to get it done, this book could help you tackle those [New Year] organizing resolutions.”-Real Simple“[Clea and Joanna] are bringing their tried-and-true decluttering methods straight from their celeb clients closets into your home, along with step-by-step tips to help even the most organizationally-challenged among us implement and maintain their aesthetically pleasing lifestyle hacks.”-People“Before you finish filling your cart, add in [Clea and Joannas] new book, The Home Edit for more genius organizing ideas. Mandy Moore approves.”-Good Housekeeping“Clea Shearer and Joanna Teplin, authors of The Home Edit: A Guide to Organizing and Realizing Your House Goals, have taken a rainbow approach to organization inside the homes of celebs like Khloe Kardashian and Gwenyth Paltrow.”-Good Morning America“The Home Edit has grown a loyal celebrity and social media following thanks to a streamlined philosophy that’s often delivered with some hilarious punch lines. Their new book is a room-by-room guide to this philosophy.”-Architectural Digest“The Home Edit co-founders are at the top of our list when were seeking organizational advice.”-MyDomaine“When the stars need help with a mess, they call The Home Edit. Not to worry, though, the ladies of the business have a book coming out that will give all their tips and tricks, so you can have a Hollywood-worthy pantry as well.”-Realtor“Just in time for everyones spring cleaning goals comes the book everyone needs! Part inspirational pep talk, part organizational how-to and part eye candy . . . The Home Edit is the real deal.”-Pretty Pink Tulips“This Nashville-based duo is pulling back the curtain on how to create beautiful, clutter-free spaces . . . The Home Edit is both a practical and approachable guide for cleaner, stress-free living.”-Nashville Lifestyles“The Home Edit is like a recipe book for reclaiming your sanity.”-Try Small Things Abou...

-Titulo Original : Mi Cocina Recipes And Rapture From My Kitchen In Mexico A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER * A highly personal love letter to the beauty and bounty of Me xico in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruebalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”-Publishers Weekly (starred review)ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022-Time, Food52Join Rick Marti nez on a once-in-a-lifetime culinary journey throughout Me xico that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albo ndigas en Chipotle; northern Me xico’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context-both personal and cultural-to quilt together a story that is rich and beautiful, touching and insightful. About the Author Rick Martinez is the host of the companion video series Mi Cocina and Sweet Heat, both on the Food52 YouTube channel and Pruebalo on the Babish Culinary Universe channel. He cohosts the Borderline Salty podcast with Carla Lalli Music, is a regular contributor The New York Times, and teaches live, weekly cooking classes for the Food Network Kitchen. He currently resides in Mazatlan with his dog, Choco, where he cooks, eats, and enjoys the Mexican Pacific coast. Excerpt. © Reprinted by permission. All rights reserved. IntroductionWhen I was growing up in Austin, Texas, my mom and I spent a lot of time watching cooking shows. I’d stretch out on the hideous gold plaid sofa in front of our rear-projection big-screen TV (that took up half of the living room) and Mom would watch from the kitchen, usually while sweeping the floor with one of the superior Mexican brooms she’d buy across the border and bring home. We loved Two Fat Ladies on the BBC and Emeril Live, but our favorite show was Diana Kennedy ’s. We’d watch her make chorizo with green and red chiles from a mercado in Michoacan, and were deeply envious of her sundrenched kitchen full of red clay bowls. It all just seemed so magical. And dammit, I wanted all of those things, too! I decided then and there that I would grow up to be just like her. Now I know that this desire was masking a deeper one: the desire to understand myself. Sure, part of me wanted the ego recognition of being “the best” or “the authority,” but what was so devastating to me as a Mexican American boy growing up in Texas was that she knew more about my culture and my people than I did. That a British woman and Rick Bayless, a white man from Oklahoma, got to represent the culinary diversity of Mexico while my Mexican American family tried to enculturate with meatloaf and Chef Boyardee. My gread-grandfather Andres Castruita was a dairy farmer in Torreon, a city in the northern state of Coahuila. He sold his farm in 1910, moved his family, including my five-yearold grandfather Agustin Flores Castruita, across the border and bought a small farm just south of Austin. Even though my grandfather only spent the first five years of his life in Mexico, somehow, he was able to hold on to it-from the intense sea-green color of his house to his embellished style of ...

-Titulo Original : Skinnytaste Air Fryer Dinners 75 Healthy Recipes For Easy Weeknight Meals A Cookbook-Fabricante : Clarkson Potter-Descripcion Original: 75 recipes dedicated to making air fryer dinners easier and healthier, from the #1 New York Times bestselling author of The Skinnytaste Air Fryer Cookbook Gina Homolka returns with a must-have collection of deceptively healthy dinners for the beloved air fryer appliance. Air fryers allow you to cook meals with less oil and little clean-up by using hot, well-circulated air to evenly cook and crisp up foods in record time. In Skinnytaste Air Fryer Dinners, Gina delivers 75 air fryer meals that are the perfect quick solution to weeknight meals, hearty dinners that are satisfying served as is or with just a simple salad or side. True to Ginas signature “light on calories, big on flavor” promise, the recipes allow you to indulge in creative and crave-worthy dishes, including crispy fried fish with hush puppies, juicy chicken breasts stuffed with brie cheese, California-style burritos made with steak and fried potatoes, and a perfectly cooked salmon topped with mustard and dill. All recipes include helpful icons for different diets (such as keto, gluten-free, and vegetarian) and nutritional information, with the most up-to-date Weight Watchers points available on the Skinnytaste website. The recipes in Skinnytaste Air Fryer Dinners are sure to satisfy the whole family and show you just how versatile the air fryer is! About the Author Gina Homolka is the #1 New York Times bestselling author of The Skinnytaste Cookbook, Skinnytaste Fast and Slow, Skinnytaste One and Done, The Skinnytaste Air Fryer Cookbook, and Skinnytaste Meal Prep and the founder of the award-winning blog Skinnytaste. She lives on Long Island with her husband and their two children. Heather K. Jones, R.D., is a registered dietician, the author of several nutrition books, and the founder of a weight and wellness site about healing and hope instead of diets and deprivation. Excerpt. © Reprinted by permission. All rights reserved. IntroductionClearly I’m obsessed with my air fryer since I am now back with a second cookbook solely dedicated to the appliance! When I wrote my first air fryer cookbook in 2019, I was new to the air fryer and had a blast exploring all the possibilities (and making it through failed recipes along the way). Now, it’s one of my most-used appliances (along with my coffee pot), and I’ve learned so much about how to perfect the recipes I make in it. My first air fryer cookbook showcased everything from muffins to appetizers, main dishes, and desserts. This time around, I’ve honed in on my favorite way to use the air fryer: for outrageously delicious and healthy dinners. This dinner-only air fryer cookbook is packed with flavorful meals that your family is sure to love. But what is an air fryer anyway? Basically, an air fryer is a countertop convection oven, deep fryer, and microwave all rolled into one. It has a heated coil (usually at the top), a mesh or metal basket to put food in, and a fan that circulates heat around the food in the basket. In an oven, food creates steam that can make things soggy rather than crisp. When deep-frying, items are flash-cooked in hot oil that creates the crunchy exterior we love. An air fryer is the best of both worlds, creating intense heat that surrounds food to cook it more efficiently and evenly than either baking or traditional frying. The result is food with crisp, browned exteriors and juicy, tender interiors. Since you don’t have to deal with a big pot of piping hot oil, it’s much safer and cleaner than deep-frying (I don’t have to worry about watching my eleven-year-old daughter when she uses it)-not to mention healthier. Mimicking fried foods isn’t its only strength, though: The air fryer can roast vegetables and fish, bake muffins and quiche, reheat leftovers, and heat up frozen foods all without warming up your kitchen or requiring preheating (especially helpful in the summer months). It really is a miracle appliance! I love using my air fryer to make hea...

-Titulo Original : Made For Living Collected Interiors For All Sorts Of Styles-Fabricante : Clarkson Potter-Descripcion Original: NATIONAL BESTSELLER * The trendsetting designer known for her effortless style shares the secrets of the art of layering, with more than 250 gorgeous photographs of her signature interiors. “Livability is my true north. The materials I use time and again all change with age and wear. Not only is that okay, it’s how you achieve more than a re-creation of what you’ve already seen, or what somebody else has done. You can do this, too-I promise.”-from the introduction Designing a room with all the vibes comes down to how you layer your de cor. The more you can mix the elements of your room-your pillows, objects, patterns, and lighting-the more finished it’ll feel: not too new, not too old, but just right. Known for her eclectic approach that stems from her California cool, Amber Lewis trains your eye in Made for Living, offering friendly advice on everything from nailing that perfect shade of paint to mismatching patterns with wild abandon to choosing a stone finish for new countertops. These pages will help you design a home thats made to be lived in. Review “Made for Living invites you into dreamy homes that are light, bright, and-key these days-comfortable.”-Martha Stewart Living“You’ll immediately want to buy this new book of [Amber Lewis’s] signature laid-back interiors for yourself and everyone you know.”-The Zoe Report“Made for Living unpacks Lewis’s process for those longing to make the look their own.”-Magazine C About the Author Interior designer Amber Lewis is the principal and founder of Amber Interiors, a full-service firm that provides designs for everything from large-scale residences to extensive commercial projects. Amber and her team work with architects and contractors to bring to life the distinct visions seen in her work, on her blog, and in her retail shop. Amber lives with her husband and daughter in Calabasas, California. Excerpt. © Reprinted by permission. All rights reserved. How do I get your look? As an interior designer and a lifestyle blogger, I’m asked a lot of questions, and how to translate my style is the one I get asked most. By now, my look has become distinct enough that I like to think if you viewed a police lineup of five different homes you’d instantly identify the one I designed. That said, you might not be able to easily sum it up in a few words. Even I struggle with that, because my look isn’t about one thing or the other but rather it’s a specific mix that I’ve spent years developing. I don’t believe in being monogamous to one design vibe. If you’re looking for a rule book and guide to the right way to design a home, Made for Living isn’t it. But if you want to develop a personal approach to interior style that feels as if it grew up out of the ground, rather than bought or prescribed-well, then, you’ve come to the right place. Get ready for spaces that feel both fresh and current but also layered and approachable, homes with finishes that are tactile and rooted in nature, and furniture that effortlessly mixes flea market finds and sleeker shapes in a blend that feels like it will last forever. My kind of elusive, laid-back California cool can be had anywhere-whether you live in a Manhattan apartment or in the middle of suburbia. You can take the title of this book literally: Everything in these pages is really made for living. In the rooms I design, the sofas are matched with beautiful ottomans upholstered in tactile fabrics that, yes, you can actually put your feet up on (or, in my case, Converse). In my own kitchen, I used one of my favorite materials: beautiful, variegated Moroccan glazed terra-cotta tiles. They’re full of nicks and dings; no two pieces are alike. And that’s why I love them. Perfect is not my goal.Livability is my true north. I don’t want you to worry about constantly fluffing your pillows. I gravitate toward things that look better with time, pieces that feel like they have stories of their own. I ho...