Carolynn Carreño

"Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, "the bowl" has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer,...

"A cookbook full of Nancy Silverton's staple baking recipes"-- Biting into a particularly delicious peanut butter cookie, Silverton had an epiphany: everything-- sweet or savory-- should taste this good. She set to work perfecting the rest of the American baking cannon. Here she shares recipes for the platonic ideals of our most beloved baked goods. From buttermilk biscuits to key lime pie, her recipes are sure to become fixtures of everyone's pastry...

Collects whole-food, plant-based recipes for such meals as spicy miso ramen, Dutch potato and apple salad, farro minestrone, coconut ginger red rice, and lemon-watermelon granita.

"From the restaurateur, acclaimed chef, and beloved author of cookbooks on everything from bread baking to pizza making--most recently, The Mozza Cookbook--comes a delectable new book that explores the recipes that inspired her, after a years-long hiatus, to cook at home again,"--Baker & Taylor.

"Recipes from the meat-centric menu at Chi Spacca, Nancy Silverton's Los Angeles steakhouse"--