SIMPLE BEAUTIFUL FOOD: Recipes and Riffs for Everyday Cooking by food authority Amanda Frederickson has over 100 delicious recipes, that are innovative and occasionally playful.  The color photographs inspire one to make simply beautiful food!  Favorites include: overnight oats with apples and toasted walnuts; Sungold tomato and cherry tomato salad with baked feta and little gem lettuce; parsley pesto pasta with chickpeas and ricotta salata; one-pot chicken with orzo and sun-dried tomatoes; and white chocolate ice cream with roast strawberry.

TWISTED: A COOKBOOK Unserious, Delicious Food for Every Occasion is the creation of Tom Jackson and Harry Bamber who created Twisted in the UK in 2016 to remind foodies that coking should be outrageous fun.  Through their charming videos they have created tons of delicious dishes.  The book is divided into three parts: Basics – covering all the condiments, breads, pickles and “can’t live without” sauces: Occasions – which includes meat -free Monday, dinner parties, picnics, BBQ, game day, curry night, hungover Saturday breakfast, and Christmas party; and Ingredients – dedicated to staples and making them taste better from pasta to chocolate, wraps, and potatoes.

AMERICA’S TEST KITCHEN FOOLPROOF FISH: Modern Recipes for Everyone, Everywhere from the expert cooks at America’s Test Kitchen is my new bible for cooking everything from the ocean!  The recipes are healthful, delicious, easy-to-prepare, and the dishes are beautiful behold in their color photographs.  The book has tons of tips on cooking fish, while teaching you essential techniques like how to pick the freshest fish? Or, the best way to pan-sear, roast, poach, broil, bake, steam or stew fish. Favorite recipes include: rich and velvety shrimp bisque; roasted halibut with potatoes, corn, and Andouille; pecan trusted trout; and spicy shrimp lettuce wraps.

OPEN KITCHEN: Inspired Food for Casual Gatherings by cook, food stylist, recipe developer and author Susan Spungen, inspires with a cookbook that is perfect for occasions that call for simple but elevated comfort-type food that is stress-free to prepare.  The author’s open kitchen approach tells the story of a place to welcome company, to enjoy togetherness, and to savor the preparation of a meal.  Favorites include: blistered shishitos with avocado crema; ribollita en croute; osso buco sugo with orange gremolata; baked turkey spinach meatballs; clams with chorizo and smoked paprika; and strawberry tart with pistachio crust.

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