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About Marah Stets
Marah Stets is a New York Times bestselling co-author and a former Editor in the trade paperback division of Simon & Schuster.
Check out her website (www.marahstets.com) for more information.
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#1 New York Times Bestseller
Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.
Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:
- Chicken Pot Pie
- Chocolate Chip Cookies
- Asparagus and Fontina Quiche
- Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
- Peach Caprese
- Overnight French Toast
- White Cheddar Bisque
- Fried Chicken with Sticky Poppy Seed Jam
- Lemon Pie
- Mac and Cheese
Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.
The trailblazing film Forks Over Knives helped spark a medical and nutritional revolution. Backed by scientific research, the film’s doctors and expert researchers made a radical but convincing case that modern diseases can be prevented and often reversed by leaving meat, dairy, and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.
Now, The Forks Over Knives Plan shows you how to put this life-saving, delicious diet into practice in your own life. This easy-to-follow, meal-by-meal makeover is the approach Doctors Alona Pulde and Matthew Lederman (featured in the documentary) use every day in their nutritional health practice—a simple plan that focuses on hearty comfort foods and does not involve portion control or worrying about obtaining single nutrients like protein and calcium.
In just four short weeks you’ll learn how to stock your refrigerator, plan meals, combat cravings, and discover all the tips and tricks you’ll need to eat on the go and snack healthily. You’ll also get 100 simple, tasty recipes to keep you on the right track, beautiful photographs, a 28-day eating guide, and advice throughout the book from people just like you.
Whether you’re already a convert and just want a dietary reboot, or you’re trying a plant-based diet for the first time, The Forks Over Knives Plan makes it easier than ever to transition to this healthiest way of eating…and to maintain it for life.
After the trailblazing film Forks Over Knives helped spark a medical and nutritional revolution, more and more people continue to adopt a whole-food, plant-based lifestyle. Now, doctors Alona Pulde and Matthew Lederman share those same values for the entire family.
Filled with more than 125 quick and easy recipes, helpful tips, and the latest in scientific findings, Forks Over Knives Family teaches you why whole food, plant-based eating is the best way to keep your family well-nourished through the years. Beginning with pregnancy and moving into the teenage years, this guide tackles all the most important topics to keep your family’s health on track, from dealing with allergies to traveling to parties and play dates, and more.
Providing an in-depth look at the role of nutrition at every stage of a child’s development and bolstered by easy-to-understand tips and tricks, “Forks Over Knives Family serves up delicious, whole food recipes that everyone in your house will enjoy” (Michelle and Matt, authors of the New York Times bestseller Thug Kitchen).
“A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.”
—Publishers Weekly, starred review
At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.
The recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home. Eva believes that good cooking relies on local, fresh, easy-to-find ingredients. Offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking, Eva teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals.
Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi.
With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love.
The Food Network superstar and New York Times bestselling author dishes up flavorful All-American family-friendly meals for weeknights and weekends alike.
As one of Food Network’s biggest stars, Guy has taken America on a cross-country tour in Diners, Drive-Ins and Dives. He’s challenged great home chefs at their culinary expertise in Guy’s Grocery Games. He’s shared his greatest hits in Guy Fieri Food, and went all out in the great outdoors in Guy on Fire. Now, in Guy Fieri Family Food, he brings fun to the table with delectable dishes everyone will love.
Family meal planning couldn’t be easier with Guy’s tips, fun-filled ideas, and best-loved recipes. Influenced by his Californian background, this full-color cookbook is packed with fresh, flavorful recipes, fabulous photos, and, of course, Guy Fieri flair. Every family favorite is here, from burgers and sandwiches to grains and greens to pasta and noodles. Guy even includes chapters like One for the Week, a budget-friendly big weekend cook "that keeps on giving through the hectic workweek"; All Hands on Deck, with Kebab Night, Pizza Night, and a Chili Bar that get the kids involved; and Under Pressure, where hearty dishes are made in the pressure cooker in a fraction of the time they usually take.
Whether it’s Turkey and Roasted Poblano Burger with Crushed Avocado, Fire-Roasted Fieri Lasagna, Buffalo Chicken Soup, Sweet Italian Pepper Poppers, Balsamic BBQ Short Ribs, or Deep Fried Ice Cream "Boulders," Guy Fieri Family Food includes tasty, crowd-pleasing meals that make weeknights easier, weekends more fun, and everything more delicious!
Guy Fieri Family Food is illustrated with color photos throughout.
IACP AWARD WINNER
Craft cocktail maven Alba Huerta succinctly tells the story of drinking in the South through themes such as "Trading with the Enemy," "the Rural South," "the Drinking Society," "the Saltwater South," and others that anchor the menu at her destination bar, Julep. With historical overviews, 15 bar snack recipes, and 65 bespoke cocktail recipes, ranging from the iconic Mint Julep (and variations such as Rye Julep and Sparkling Julep) to modern inventions like the Snakebit Sprout, Liquid Currency, and Hot July, Huerta recounts the tales and traditions that define drinking culture in the American South today. Approximately 80 evocative cocktail and location photographs convey the romance and style that distinguish Julep and serve to inspire beverage enthusiasts to relive Southern history via the bar cart.
Blackberry Farm has long been lauded as one of the country's most excellent resorts and sought out for its perfect mix of rusticity and refinement. The Blackberry Farm Cookbook was a love letter to the experience and cuisine of Blackberry Farm. Now, owner Sam Beall takes food lovers a step further, drawing them deeply into the secrets that make Blackberry Farm cuisine so magical.
It all starts with their roots in the rich traditions of "foothills cuisine." Every day, Blackberry Farm's chefs, gardeners, cheese-makers, and preservationists use wisdom passed down through generations of mountain residents. Following the natural rhythms of eight seasons or "times" allows cooks to coax the most heady dishes out of what's fresh and best, such as Lay by Time's menu of Mountain Multigrain Bread, Fried Catfish and Cucumber Slaw, Green Tomato Pie, and Banana Peanut Butter Pudding. Interspersed throughout the book are artisanal craft lessons, such as cheese-making, canning and preserving, and curing meats.
A sumptuous package full of stunning photography, The Foothills Cuisine of Blackberry Farm will be both a transportive tome and a trove of fantastic seasonal recipes that any food lover will be eager to try at home.