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          Magnolia Table  is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table. Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal.  Magnolia Table  includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside  Magnolia Table , you'll find recipes the whole family will enjoy, such as:                                                                                                                       

           Create chef-quality food without spending hours in the kitchen -- these are the recipes and straightforward tips you need to make good food fast. With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food -- whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint.                                                                                                                                                                                                                                                                                                                                                                                                                                                   

  The recipe- and story-packed  New York Times  bestselling cookbook from Matty Matheson—star of Viceland’s  It’s Suppertime  and  Dead Set On Life , and cast member of Hulu’s hit series  The Bear —revealing his favorite recipes and stories for his devoted fans. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This full-color photograph cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Recipes include: Baked Rigatoni Ronco Rotisserie Prime Rib Broccoli-Chicken Cheddar Curry Casserole Buffalo Sweetbread Sliders Cassoulet Nashville Hot Chicken Vietnamese Steak Tartare Coca-Cola Pork Belly and Grilled Short Ribs And many more! This is a very personal cookbook, full of essays and headnotes that share Matty

        For anyone who believes in the potential for artistry in the realm of food,  Culinary Artistry  is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.                                                                                                                                                                                              

  The culinary bible that first codified French cuisine—now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of  Le Guide Culinaire  in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier’s classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier’s original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.