Glorious Roots features more than 180 recipes for roots.

Endless Mealtime Possibilities and Spectacular Flavors

As every sweet potato lover knows, it's more than just a holiday side dish-it's one of the world's healthiest and most flavorful foods In this unique collection bursting with over one hundred recipes, you'll find easy-to-make dishes that highlight the natural and delicious flavors of this versatile vegetable.

Enjoy sweet potatoes year-round with recipes for appetizers, soups, main courses, side dishes, and even breakfasts and desserts

Tempt your taste buds with:

• Orange Butter Sweet Potato Waffles
• Andouille Sausage and Sweet Potato Soup
• Sweet Potato Dumplings
• Spiced Sweet Potato Chips
• Candied Sweet Potatoes
• Easy Caramel Sweet Potato Pie
• And more

Start cooking today and you'll discover why so many people are in love with The Sweet Potato Lover's Cookbook.

The expansive squash family includes a host of versatile gourds just waiting for a creative cook's touch. Summer varieties fill gardens and overflow market tables; hardy late-season types nourish us through the winter. The burning question: what to do with all this squash?

Smitten with Squash celebrates this underappreciated vegetable, whose long-lasting season ranges from the June-August staples of zucchini and summer squash through autumn's piles of butternut, carnival, and red kuri, just to name a few. Knowledgeable and imaginative guide Amanda Paa describes the very American roots of squash, introduces readers to the vast assortment available at midwestern farmers markets, and, best of all, offers seventy-five inventive ways to enjoy squash for breakfast, lunch, dinner, and dessert.

Curried Butternut Squash Hummus; Roasted Tomato, Zucchini, and Blue Cheese Galette; Moroccan Lamb and Quinoa Stuffed Acorn Squash; and Sweet Delicata Pie with Pecan Praline are just a few of the flavorful combinations that will inspire cooks to move beyond classic preparations of squash. Looking to explore the tasty possibilities of these often-overlooked gourds? This book is the only one you need.

75 fail-proof recipes for delicious vegetable from the world's most trusted and bestselling Italian cookbook series

Italian Cooking School: Vegetables is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover salads, steaming, boiling and stewing, grilling, frying, roasting and baking.

Phaidon proudly presents the Italian Cooking School series from The Silver Spoon, which is designed for modern cooks to prepare delicious and authentic Italian recipes at home. Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers.

For both timid triers and fiery fanatics, David Floyd's newly updated The Hot Book of Chilies provides you with everything you need and want to know about this eye-watering ingredient. Containing dozens of recipes and a gallery of 97 varieties of peppers, from mild jalapenos and pasillas to hazardous habaneros and pequins, with useful information on their degree of hotness, health benefits, biology, and history, this is the ultimate resource on all things chili peppers. Learn the best ways to grow them, how to relieve chili burn, and make your own salsas, curry powders, hot sauces, jams, and chutneys to incorporate your favorite chili peppers of any spice range into your everyday meals

• Mushroom flour
• Chanterelle soup with gorgonzola
• Dumplings, quesadillas, and risottos
• Porcini focaccia
• Mushroom pie with mozzarella and chard
• Lamb and venison stir fries
• Lasagna
• And much more

One intrepid cook's exploration of her urban terrain

In this groundbreaking collection of nearly 500 wild food recipes, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants--some increasingly found in farmers markets--she offers deliciously compelling recipes for everything from cocktails and snacks to appetizers, entr es, and desserts, as well as bakes, breads, preserves, sauces, syrups, ferments, spices, and salts.

From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffl ed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection.

Forage, Harvest, Feast--featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home--is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks.

Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks.

With benefits ranging from weight loss and increased energy to overall good health, no wonder sea greens (such as kelp, dulse, wakame, and alaria) are poised to become the next superfood craze. Incorporate them into your daily diet--and substitute them for more familiar vegetables like kale, spinach, and okra--with the help of world-renowned chef and sustainability expert Barton Seaver. His more-than-75 versatile recipes include everything from smoothies and cocktails to exciting salads, delicious pasta dishes, savory stews and soups, even breakfast foods and desserts This one-stop cookbook covers all the different types, explains their history and traditional uses, and offers suggestions on where to buy them.