A delicious story about sharing! Nonesuke is taking care of the house while Mama Mouse goes out for groceries. Like a grown up, he decides to prepare pancakes for everyone. But once his brothers and sisters have been served, Nonesuke realizes he forgot someone: himself! Luckily, Nonesuke can count on his siblings to share. This colorful album includes an easy pancake recipe. A book to be devoured without moderation!

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.

As the sun rises and sets, its rays highlight simple aspects and situations of farm life, including the shadow of a cloud, the sizzle of bacon, and the dancing of spoons.

“A guide to nurturing your marriage through food . . . The book has everything a couple needs to build a life together in the kitchen.” —Relish Decor This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms. “What’s better for couple’s cooking than a book based solely on recipes for newlyweds? Check out Sarah Copeland’s inventive, easy-to-execute dishes that are perfect for a pair.” —Brides “Celebrates the joy of cooking for two, but the recipes aren’t necessarily scaled that way, making enough for dinner guests, leftovers or simply to satisfy bigger appetites. The savory recipes span the globe, with influences from Asia, the Mediterranean and the Mideast, among other places.” —Columbia Daily Tribune “It aims to inspire you to bring the love of your relationship and to translate it into the food you prepare together. While none of the recipes are difficult by any means, they’re all dishes that you’d be proud to put on your table, whether that table belongs to a newlywed couple or not.” —The Huffington Post

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Ina Pinkney—the beloved restaurateur known affectionately as the “Breakfast Queen”—has been feeding Chicago for more than 30 years. When she closed her namesake restaurant’s doors in 2013, it headlined news across the Midwest. Now, the favorite dishes that thousands came to love at Ina's are showcased in the first paperback edition of her newly retitled book, Ina's Kitchen: Taste Memories and Recipes from the Breakfast Queen. Ina first self-published this book in hardcover in 2014, and it has already sold thousands of copies with minimal bookstore distribution. Ina's Kitchen is part cookbook part memoir, collecting 39 of Ina’s favorite recipes with stories from her life. From milestone moments and warm memories to the “truth” about owning a restaurant, readers will gain a deeper understanding of one of Chicago’s best-known culinary icons. Ina views her life as a recipe, and the book’s chapters reflect that notion. From “Ingredients” and “Preparation” to “Clean Up,” readers will come to understand what inspired and drove Ina’s love of food—and her culinary success. Recipes include everything from Ina’s signature Blobbs and Heavenly Hots to Foolproof Pancakes and Baked French Toast. In addition to breakfast favorites, Ina has also included savory dishes and dessert recipes. Ina's Kitchen is a love letter to the diners Ina has fed over the years. In it, she shares her wisdom with the same generosity—both of food and of spirit—that kept people coming back to her restaurant for decades.