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  Hey There Dumpling! - 100...

  Genevieve Ko, Kenny Lao

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  “With its culinary precision, ultra-tasty/ultra-hip recipes, and spicy humor, [it] pulls together every element that makes a dumpling irresistible.” —Sara Kate Gillingham, James Beard Award-winning author and founding editor, The Kitchn   Kenny Lao loves dumplings. Growing up, his fondest memories were the dumpling parties that filled his house with friends and family. Everyone gathered in the kitchen and took a place in line to create the dumplings: making fillings, stuffing and wrapping, and all the way down to the stove for pan-frying and steaming.   In Hey There, Dumpling!, Lao brings the party to you, showing you how easy it is to make delicious dumplings. With more than 100 recipes, there is no shortage of dishes. Lao embraces all flavors in his succulent dumpling creations: Classic Pork and Napa Cabbage, Szechuan Chicken, Barbecued Pork and Collards, Chicken and Thai Basil, Vegetarian Edamame, and more. The book is also filled with recipes for noodles, salads, soups, sweets, and drinks—all the necessary ingredients to complement the main event. Hey There, Dumpling! is the go-to guide for throwing a killer party with flavorful dumplings.  “Consider Kenny Lao a personal trainer for your hot Asian buns. His flavorful recipes work brilliantly and his optimism, enthusiasm, and encouragement keep you completely entertained along the way.” —Jeni Britton Bauer, owner of Jeni’s Splendid Ice Creams  “Kenny, this book, and the recipes within it are just like a dumpling—fun, satisfying, and full of good stuff.” —Justin Warner, Food Network celebrity chef

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  The Great Southern Food Festival...

  Mindy Henderson

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  A celebration of Southern food and fun with over three hundred recipes and information on seventy-five great events! 
   
  A food festival is a wonderfully American event that happens in small towns and large cities all over the South, celebrating everything from onions to peanuts, chocolate to chowder. This collection is both cookbook and travel guide, with delicious recipes and festival information on events from Virginia to Texas. Southern food and Southern parties—or rather Southern parties about Southern food—are the very best kind. Featured festivals include:Chicken and Egg Festival—Moulton, AlabamaWest Virginia Strawberry Festival—Buckhannon, West VirginiaBradley County Pink Tomato Festival—Warren, ArkansasShrimp and Grits: The Wild Georgia Shrimp Festival, Jekyll Island, GeorgiaSuffolk Peanut Festival—Suffolk, VirginiaCornbread Festival—South Pittsburgh, TNHouston Hot Sauce Festival—Houston, Texas

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  Big Bowl Noodles and Rice -...

  Bruce Cost, Matt McMillin

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  Learn to prepare delicious Asian dishes from the beloved restaurant at home with this collection of authentic, accessible recipes. 
   
  When the first Big Bowl restaurant opened in 1997, its founding partners had one mission: to make good, authentic Asian food accessible to American diners. Tired of greasy takeout and soggy egg rolls, they created an entirely different kind of Asian menu-one based on healthy techniques, market-fresh ingredients, and vibrant, traditional flavors. From steaming bowls of handmade noodles to fiery curries and fragrant stir-fries, every dish at Big Bowl became a delicious celebration of homestyle Chinese, Vietnamese, and Thai cooking. 
   
  Now Bruce Cost, the celebrated cook and culinary partner behind Big Bowl’s spectacular food, reveals how to prepare the house favorites in your own kitchen. Beginning with a basic explanation of Asian ingredients and cooking techniques, Cost’s beautifully illustrated guide takes home cooks through the simple steps needed to create an Asian meal, whether it’s a one-bowl dinner or a multicourse feast for family and friends. From Thai Chicken Noodle Salad to Blazing Big Rice Noodles with Beef to Shanghai Shrimp, all of Cost's recipes are incredibly flavorful yet easy enough for even the beginning cook to master. The instructions are clear, the ingredients are widely available, and the results are dramatic and delicious. 
   
  So if you think Asian food at home means little white boxes, think again. Big Bowl Noodles and Rice will show you how to bring the fresh, authentic flavors of Asia to your table any night of the week.

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  Green Smoothie Lifestyle - Drink...

  J. Steele

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  There is an old proverb that says, “Health is a crown on a well man’s head that no sees but a sick man.” 
  This is very true. We live in a very hectic world today where everyone is focused on building a successful career and raising a happy family. They often place their health on the backburner, thinking that they can exercise and eat right later on. 
  They procrastinate exercise waiting till they’re successful or have time to spare. They opt for quick, unhealthy meals because they have no time to prepare well-balanced meals. 
  They fail to realize that if you don’t make time for exercise, you must make time for illness. They forget that whatever they eat and drink is either fighting disease or feeding it.

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  Southern Sugar

  Belinda Smith-Sullivan

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  There is a little bit of “Southerner” in all of us! You don’t have to be from the South to embrace the food—especially the sweets. Let Southern Sugar transport you back to your “Southern” roots by reintroducing you to some of the favorites that you may have forgotten and fresh takes on Southern classics. 

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  United States of Pie - Regional...

  Adrienne Kane

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  A “colorful, varied collection” of regional heirloom recipes that “may well be the definitive resource on the all-American pie” (Publishers Weekly). 
   
  Before cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs—events for which regular women made their prized family recipes, especially for that homiest and most American of desserts, pie. In United States of Pie, Adrienne Kane invites you on a journey back in time as she scours the country for—and shares—those recipes: the pies that have come to define culinary traditions from the West Coast to the East Coast, from the Midwest to the South. They showcase the innovative spirit of American home cooks in the era before processed foods and flavorless, imported produce took over grocery shelves, and are tested and updated for contemporary palates with an emphasis on local, seasonal fruit and dairy products. With sweet illustrations, tips ranging from the best thickeners for fruit pies to why home bakers should embrace corn syrup, and insightful essays on pie-making traditions around the country, it’s more than a cookbook—it’s a must-have baking resource. 
   
  “Culled from farmwife cookbooks, bakeshops, church booklets, and newspapers, the recipes are categorized by region, with chapters for the Northeast, South, Midwest, and West and all of their classics: shoefly, Maine blueberry, Key lime, and strawberry-rhubarb, to name a few. These are interspersed with Kane’s updated versions of unusual, exotic concoctions such as Chipmunk Pie (stuffed with an apple and nut filling), green tomato pie, and burnt sugar meringue pie.” —Publishers Weekly 
   
  “A charming recipe collection [that] includes the most thorough instructions we’ve seen yet on mastering pie dough.” —Matt Lee and Ted Lee, authors of the James Beard Foundation Cookbook of the Year The Lee Bros. Southern Cookbook

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