S'Mores, All Grown Up! Who says you need to be sitting in front of a fire to enjoy the irresistible taste of s'mores? Oozing with fifty mouthwatering recipes, The S'mores Cookbook shows you how to indulge in the rich blend of creamy chocolate, toasted marshmallows, and honeyed graham crackers at every meal. From Chocolate Graham Pancakes drizzled with a sweet marshmallow syrup to S'mores Eclairs smothered in a dark chocolate ganache, this book combines your favorite trio of flavors in ways you've never imagined to create delicious plates that will impress friends and family. Featuring step-by-step instructions and enticing four-color photos, you're guaranteed to melt when you dig into delicious s'mores recipes like: Toasted marshmallow s'Mores ice cream Black forest s'Mores No-bake oatmeal s'Mores cookies S'mores chocolate bread pudding Crock-Pot s'Mores brownies The S'mores Cookbook will satisfy your cravings for the gooey campfire treat all year long!

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet. But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.

Creative, doable recipes from the brothers who are “on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience” (Time Out New York). Get into the kitchen. Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. “It’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.” —T: The New York Times Style Magazine Includes a foreword by Rob Delaney

Nothing gives greater pleasure than toasting marshmallows on an open fire and sandwiching them between crispy crackers. Even if you don't have a campfire to melt your mallows to oeey gooey perfection though, there are still lots of different and exciting way to make s'mores. Gotta Have S'mores is s'more that just another cookbook. It will explain the best way to create s'mores on the grill, with a cr?me brulee torch, over a gas flame, in the oven and even in the microwave. What's more, you can discover some amazing gourmet s'more recipes for drinks, desserts and even candies including: • Flaming S'mores Vodka and Rum Cocktail • S'mores Martini • Peanut Butter and Apple S'mores Pizza • Rose Mallow and Vanilla Wafer, White Chocolate S'mores • Dipped Apple S'mores • Tempting S'mores Truffles Next time you are craving a snack buy this cookbook and treat yourself to a little bit of something s'more sweet!

Over 200 recipes that help consumers get the most out of a popular kitchen appliance, written by the leading expert on the subject of panini press cooking.

Wildly popular Cookies & Cups blogger Shelly Jaronsky’s eagerly anticipated cookbook features all-new, mouth-watering, delectable sweet treats 100% guaranteed to make you want to eat dessert first. Shelly Jaronsky has a problem. She’s an addict. Of the buttercream variety. “Chronicling my life in sugar” has been Shelly’s motto since the inception of her insanely frequented dessert blog, Cookies & Cups. With recipes ranging from the deliciously decadent (her S’mores Fudge Bars will make you seriously reconsider everything you thought you knew about baked goods) to the deceptively simple (her Favorite Chocolate Chip Cookie will become an instant staple in your baking repertoire), The Cookies & Cups Cookbook truly has something for everyone, from the cooking novice to the seasoned chef. Now you can bring Shelly’s signature style into your own kitchen with more than 125 no-fail recipes, including some reader-approved favorites and a special bonus section dedicated to the quick and savory side of cooking. Authored in the witty, intimate style of the blog that draws more than three million monthly page views and a social following of more than seven hundred thousand fans, The Cookies & Cups Cookbook is the go-to source for all things flavorful, accessible, and irresistibly tasty.

Delicious new takes on the classic campfire dessert for children and adults—from Lemon Bar to Intense Espresso, Candy Cane to Kettle Corn. Gooey goodness is just a graham cracker, marshmallow, and some chocolate away. Or you could up your s’more game with these melt-in-your-mouth recipes. Gather your family around a campfire, barbecue, oven, or stovetop and satisfy your sweet tooth with Hazelnut Raspberry Brownie, Banana Caramel, Piña Colada, Mexican Chocolate, or Hardcore Mint s’mores. “Offering over 50 riffs on the theme, Adams adds everything from mangoes and cranberries to popcorn to the basic recipe, as well as more inventive fare such as a Boston Cream Pie S’more, made up of strawberry shortcake cups, a marshmallow and chocolate frosting . . . the recipes are simple to replicate, making them ideal for children and young at heart marshmallow lovers (Publishers Weekly). “Our favorites are her seasonal s’mores, like the Squashed Chickie s’more. It puts Easter Peeps to perfect use, tastes really good, is horribly/wonderfully messy and will make you giggle. We’re always ready for s’more of that.” —Chicago Tribune “A little stack of sweetness just got better. The book gives s’more lovers something to salivate over.” —Miami Herald (International Edition) “Adams takes the humble campfire treat to new levels. The pictures will have you reaching for the lighter and bag of marshmallows.” —Arizona Daily Star “Author Lisa Adams puts such a creative twist on her recipe variations that even traditionalists are sure to find a new favorite.” —St. Petersburg Times