Love Vanilla? Award-winning pastry chef and Food Network star Gale Gand considers vanilla the lingerie of baking: It’s an invisible essential, the thing you put on before anything else; but when given the spotlight, it’s every bit as sexy and alluring as chocolate–vanilla fans would say even more so. In this flip/cookbook, Gand offers tips on working with both vanilla beans and vanilla extract, revealing which is best for what, and includes a helpful substitution guide. And then it’s on to the good stuff: recipes for irresistible sweets that showcase vanilla’s beguiling flavor. With one section devoted to desserts using whole vanilla beans–think Vanilla Raspberry Rice Pudding with Lemon-Vanilla Caramel and Late-Night Vanilla Flan–and another focusing on extract–such as Vanilla-Blueberry Crumb Cake and Boston Cream Cupcakes–these are recipes that are anything but plain vanilla. Love Chocolate? Say the word chocolate and a chocoholic’s face lights up with visions of utterly satisfying, rich pleasures. In this fun flip/cookbook, award-winning pastry chef and Food Network star Gale Gand shares her favorite ways to indulge family and friends–and yourself. Gand offers tips on buying and working with chocolate, including demystifying those ever-confusing cacao percentages, before getting down to business with more than thirty luscious, tempting recipes. Organized by type of chocolate–dark, semi-sweet, milk, and white–they run the gamut from simple treats such as Chocolate-Praline Cake in a Jar and Creamy Dreamy Walnut Fudge to impress-the-guests desserts that include Mexican Hot Chocolate Fondue and Chocolate-Almond Upside-Down Cake. Accompanied by amusing anecdotes, helpful make-ahead notes, and clear, uncomplicated techniques, Gand’s creations are as much fun to make as they are to eat.

Chocolate and Vanilla

Cookbooks, Food & Wine

Gand, Gale

Weiss, Lisa

Baking

Clarkson/Potter

What could be more satisfying than presenting friends and family with a perfectly crafted homemade dessert, fresh out of the oven? Yet for many, the idea of baking is intimidating; rolling out pie dough or making a cake from scratch is akin to climbing Mount Everest. The Fearless Baker is a beginner's baking guide written to empower home cooks with spot-on advice and a cache of go-to recipes. Renowned pastry chef Emily Luchetti guides novice bakers through her amazing recipes to troubleshoot their most common pitfalls. Charming color illustrations and photographs of real-life beginning bakers in action complete the instruction, turning even the most tentative baker into a fearless one.

The Fearless Baker: Scrumptious Cakes, Pies, Cobblers, Cookies, and Quick Breads that You Can Make to Impress Your Friends and Yourself

Luchetti, Emily

Little. Brown and Company

A humorous look at pregnancy revealing the reality behind the reassurances every pregnant women knows are not true: you'll get used to throwing up; you'll have no trouble getting a seat on a bus; you can nap when the baby naps; and the second one will be easier.

You Just Glow! and Other Lies of Pregnancy, Childbirth, and Beyond

Humor & Entertainment

Humor

Atria

President Clinton's Labrador Retriever is just one of 150,000 Labrador Retrievers registered each year. This is a book for pet owner, novice fancier and veteran alike. This book is part of Howell's new breed series—more color, more interesting and more useful than all the competition.

The Labrador Retriever: The Dog That Does It All

Crafts, Hobbies & Home

Biegel, Emily

Weiss-Agresta, Lisa

Pets & Animal Care

Howell Book House

A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking. • The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America. • Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection. • Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes. • Features menus for putting together Chinese banquets and dinners at home.

The Seventh Daughter: My Culinary Journey from Beijing to San Francisco

Chiang, Cecilia

Cooking Education & Reference

Ten Speed Press+

An authentic small plates cookbook from the top Basque chef in America. Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, Pintxos is all you need to host an authentic and stylish tapas party at home.

Pintxos: Small Plates in the Basque Tradition

Hirigoyen, Gerald

Beverages & Wine

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Books by Weiss, Lisa