From the pages of PeopleFood and from the best celebrity chefs, hottest bloggers and famous home cooks comes an essential collection of recipes to make your holidays warm, bright and easy. With great ideas for entertaining a crowd of overnight guests, or a hosting a casual family dinner, this beautifully photographed special edition of People takes you from Halloween through Thanksgiving, Christmas and New Year's. More than 100 recipes and genius tips. Includes recipes from: Mario Batali, Martha Stewart, Carla Hall, Emeril Lagasse, Ina Garten, Trisha Yearwood, Tom Colicchio, Mark Bittman, Art Smith, Georgetown Cupcakes, The Pioneer Woman, Marcus Samuelson, Bobby Flay, Chrissy Tiegen, The Great British Baking Show and many more. Plus: In an exclusive interview Carrie Underwood shares her busy mom entertaining strategies.

How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist! Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log..

A sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways. With her love of whole food and expertise as a chef, Amy Chaplin has written a book to entice everyone to eat well every meal, every day. She provides all the know-how for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round. Part One lays the foundation: how best to stock your cupboard. Not simply a list of ingredients and equipment, it provides real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment. Part two is a collection of recipes celebrating vegetarian cooking in its brightest, whole, most delectable form, with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone.

A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.

"Andie Pilot takes readers on a photographic tour of her favorite recipes--some just like her grandmother made and some modern takes on Swiss classics. With dishes for every time of day, both sweet and savory, the book includes recipes for every chef from Birchermüesli to fondue, Capuns to Rüeblitorte, Andie Pilot makes Swiss cooking easy--and illuminates many of Swiss cuisine's curiosities."--back cover.

NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

This Christmas cookbook and planning guide features simple-yet-festive recipes, decorating tips, gift ideas, and more! Dawn Hall knows how hard it is to prepare all the Christmas goodies and entertain guests on a budget while juggling an already busy schedule. In this holiday edition of her popular Busy People’s series, Dawn adapts her seven-ingredients or less, thirty-minutes or less formula for the Christmas season. Jam-packed with creative, low-fat recipes, this comprehensive cookbook is handily organized into menus complete with grocery lists, each listed according to various holiday meals. A special section provides creative recipes for leftovers including Turkey a la King over stuffing. You’ll also find recipe plans for cookie swaps, edible and affordable teacher’s gifts, an elegant Christmas eve buffet, and so much more. Make merry with delicious recipes such as: Yuletide Pork Roast with Lemon Pepper and Rosemary, Cranberry Salsa, Busy Holiday Bruschetta, Festive Frittata, Broccoli and Tomato Trifle, Snowball Cheese Balls, Cranberry-Walnut Mini Scones