The founder of Gigi’s Cupcakes shares her personal success story, her hard-won business acumen, and the life-changing inspiration that has helped her follow her dreams in this warm-hearted and encouraging memoir that “will inspire savvy entrepreneurs to invest in their own dreams” (Daymond John, star of ABC’s Shark Tank). Featuring delicious dessert recipes for cupcakes and more in each chapter. As a young child, Gigi knew that if she wanted to succeed, she had to work hard and offer a service that people wanted to buy. At age seven, she sold eggs out of her little red wagon to neighbors. At age fifteen, she bought cleaning supplies and started a cleaning service out of her rural California home. When she moved to Nashville at nineteen, she had her heart set on becoming a country music star. Cleaning houses by day to support herself for over a decade, she realized that God had other plans for her. If she wouldn’t be a successful singer, she decided she would grow a business that she could be proud of. An extraordinary baker throughout her life, she decided to open a cupcake shop with all the money she could pull together. With the help and support of her family, she was able to open her first store in a prime Nashville location. The news of her cupcakes spread quickly, and the franchise became a huge success. Now, in The Secret Ingredient, Gigi reveals how her failure led her to explore her passion for baking and how she became a successful businesswoman. With spunk, humor, and insight, she weaves her hard-won wisdom and business acumen into the fun, fascinating, and instructive stories of her life. Each inspirational chapter concludes with a treasured family recipe for cupcakes and other scrumptious desserts. For anyone with big dreams, Gigi’s message is simple: believe in yourself, walk with integrity, work hard, and trust in God. Your life may not turn out exactly how you expected or hoped, but it will be so much better than you could have ever imagined. “If you ever need to feel inspired by a dreamer, this is a must read” (Tony Brown, music producer).

After a chance meeting with a psychic, Olivia, a teen cook living in Los Angeles with her two dads and misfit brother, finds a vintage cookbook with handwritten notes inside and pieces together a story that turns a normal summer into a search for her birth mother.

While working at her grandmother's Madison, Wisconsin, teashop, fourteen-year-old Annie hears of a scone cook-off, for which the prize is an all-expense paid trip to London for tea, and enlists Genna and Zoe to help her win. Includes proverbs, quotations, and brief stories about tea, as well as recipes.

A DINNER TO DIE FOR Summoned from her Arizona ranch to take charge of her teenage great-nephew and his twin sister, Genia Potter takes a rental on the Rhode Island coast. Old acquaintance Stanley Parker is only too happy to welcome her. And soon Genia is busily preparing for the tasting party that she and Stanley are hosting that evening at her cottage. An avid cook and recipe collector, Stanley has already roped Genia into collaborating on The Secret Ingredient Cookbook, chock-full of Rhode Island culinary mysteries. Now is their chance to test some recipes and solicit others from each of the invited. Stanley has carefully selected six guests. And each has been asked to contribute a recipe with one secret ingredient. Genia asks no questions–until the lobster bisque is cold and all but one are present. Where is Stanley? Dead. And unlamented. Has one of the guests concocted a secret recipe for murder? Everyone has a motive. And everyone has a secret–including Genia’s troubled great-nephew, the prime suspect. . .

125 family-friendly recipes based on the author's popular Just a Taste food site, with each recipe featuring a totally unexpected ingredient Kelly Senyei, founder of the food site Just a Taste, has garnered millions of fans with a delicious hook--every one of her recipes has a secret ingredient, something totally unexpected that takes a dish from common to extraordinary. Some of the 125 tried-and-tested recipes are surprisingly simple, like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as the Kale Panzanella made with croissants, the Healthy White Chicken Chili made with hummus, or the Crispy Slow Cooker Carnitas made with cocoa powder. And just because the secret ingredients are surprising doesn't mean they're expensive or hard to find, either. Kelly is a busy mother of two, and she made sure every ingredient can be found in any supermarket. Her family-friendly recipes cover every occasion, from crowd-pleasing snacks and 30-minute entrées to make-ahead sides and holiday-worthy desserts.

The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.

How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.