The time has come to redeem and reclaim the humble casserole, in all its baked, cheese-topped glory. Hearty, no-fuss, and old-school delicious, the classic and updated casserole recipes in this collection will leave traditionalists and trendy foodies alike hungering for more.

Keep an eye out for Brooklyn Kitchen's Casserole Tastings with Emily Farris. Coming in November!
Casserole-crazy Emily Farris has collected 125 variations on this theme that will have eaters sneaking back to the buffet for seconds -- and thirds. With recipes from cooking pros -- including Paula Deen, Bobby Flay, and Donatella Arpaia -- friends, and family, this quirky collection presents the best ideas of the mix, from Beefy Mac to Five Ps Italian Casserole, Classic Tuna Noodle to Zucchini and Sweet Corn Bake. And since it includes vegetarian, vegan, and lactose- and glucose-free alternatives, everyone can go casserole crazy.

Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all, they're so delicious, easy to make, adorable and portable, these little cuppers are sure to be the beginning of a dairy-free baking revolution.

In this sweet and sassyguide, Isa Chandra Moskowitz, author of the smash-hit cookbook Vegan with a Vengeance, and Terry Hope Romero serve up a batch of everyone's favorite dessert. Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings -- some innovative, some classics -- with beautiful color photographs.

Every single recipe has been tested to perfection, so sneak these 'cakes into any party and watch them win over the crowd. Indulge in:

-Brooklyn Brownie Cupcakes
-Chocolate and Vanilla Marble Cupcakes
-S'mores Cupcakes
-Lemon Macadamia Cupcakes
-Mucho Margarita Cupcakes
-Pumpkin Chocolate Chip Cupcakes
-Cappuccino Cupckes filled with Espresso Creme

You'l also learn Isa and Terry's secrets to no-fail baking, inspired decorating, piping like a pro, and shopping for vegan ingredients, plus true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over The World, no dessert lover can resist.

A seasoned cooking instructor and self-described joyful vegan, author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites -- from cakes, cookies, and crepes to pies, puddings, and pastries -- this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.

From the familiar focaccias and pizzas to the exciting meat and vegetarian pies of Greece, Turkey, Spain, Morocco, Lebanon, France, and every other country, island, and territory of the remarkable Mediterranean Basin, Helou presents the best of raised and flat breads, rusks, breadsticks, pies, tarts, and savory pastries. You will puff up with pide when you have succeeded in producing a French rye bread, a Spanish country bread, a Pugliese brioche, a Neapolitan macaroni pie, Turkish meat boreks, and a French leek pie. Every one of the 130 recipes has been carefully and meticulously tested to assure success in the home kitchen. These recipes are tempting, satisfying and no-fail.

If you get one book on sourdough bread- this is it.


Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesn't really get to the essence of good bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels, and a host of other good things to bake.

An extremely thorough and informative book, Silverton walks you through setting up a starter, a baking timetable and converting your oven to near commercial quality. Be prepared to get sticky and covered in flour but put out the best sourdough bread you've ever baked!