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Not Your Mother’s Microwave Cookbook

Do you think of your microwave as simply a fast way to reheat leftovers? Think again! Microwave ovens offer a convenient, safe, and energy-efficient way to prepare breakfast, lunch, dinner, and even drinks and dessert. In Not Your Mother’s Microwave Cookbook, best-selling author Beth Hensperger brings her flair for creating simple, wholesome, and inspired meals to this staple kitchen appliance. In true Not Your Mother’s® style, Beth also explains everything you need to know about microwave ovens in a thorough introduction—the technology, different makes and models, microwave safety, foods that are optimal for microwave cooking, and foods to avoid.

25 Essentials: Techniques for Grilling Fish

There’s something fishy going on—on the grill, that is. That’s a good thing when talking about grilled seafood. It’s easy to cook up great fish and shellfish on the grill, once you’ve mastered the essentials. Luckily, they’re all here in this book, distilled into 25 simple techniques and delicious recipes. Authors Karen Adler and Judith Fertig showcase their expertise at grilling all types of seafood, including Grilled Tilapia with Spicy Lemon Pepper Rub, Grilled Crab Cakes with Chile-Lime Sauce, and Pernod-Buttered Lobster Tail. Each technique is clearly explained with step-by-step instructions, and a mouthwatering color photograph accompanies each recipe. This little guide is packed with helpful tips, and the lay-flat spiral binding makes it a perfect grill-side companion!

25 Essentials: Techniques for Planking

Cooking on a plank is the simplest way to infuse your food with the subtle taste and aroma of smoke. Barbecue experts Karen Adler and Judith Fertig present 25 easy planking techniques for all types of food, from fruits and cheeses to meat and poultry. Recipes include Griddle-Planked Brie with Amaretto-Peach Chutney and Cranberry Conserve, Garlic and Rosemary–Slathered Planked Pork Chops, Plank-Roasted Pears with Blue Cheese, and Planked Salmon with Herbed Mustard Slather, each accompanied by a color photo of the finished dish.

The Wild Vegan Cookbook

Most people do not realize that their everyday environment is filled with delicious, organic, healthy sources of food. The Wild Vegan Cookbook will teach you how to take advantage, sustainably and safely, of the many wild plants that thrive in local parks, woodlands, fields, and other open spaces, as well as use the natural foods available in supermarkets and at farmers’ markets.

Double Take

If you’re ever faced with cooking a meal for both vegetarians and meat-eaters, you’ll want this unique cookbook on hand. Coauthors and friends A.J. Rathbun (a vegetarian) and Jeremy Holt (a meat-eater) combine their culinary talents to create meals that satisfy vegetarians and omnivores alike. Preparing the 100 recipes is easy: Each starts by using ingredients that both meat-eaters and vegetarians would eat, and continues on like any normal recipe, until it gets to the part where a meat ingredient is added. At that point, the recipe splits into two parts—one half is finished with meat and the other with unique vegetarian flair. This efficient way of cooking satisfies everyone, saves time, and is very economical!

Bourbon

Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipe—however you enjoy it, bourbon is an old favorite that’s new again. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all out—the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos.