Danielle Alvarez

NWP welcomes Cuban-Australian Chef Danielle Alvarez! Always Add Lemon is the highly anticipated first book from American-born Danielle Alvarez—one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in America, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food.With more than 100 recipes across six chapters (salads; fruits and vegetables; pasta, grains, and legumes; seafood; poultry and meat; and dessert) paired with creative projects for the more adventurous (pastry from scratch, bread, dairy, meat and pickles), Always Add Lemon will inspire anyone with a smidgen of kitchen ambition and a free afternoon. Nourishing recipes and inspiring kitchen projects destined for the aspirational home cook's repertoire. You may know Chef Danielle from Sydney's iconic Fred's restaurant.  Follow on Instagram @daniellemariealvarez

NWP welcomes Cuban-Australian Chef Danielle Alvarez!  Always Add Lemon is the highly anticipated first book from American-born Danielle Alvarez—one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in America, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. With more than 100 recipes across six chapters (salads; fruits and vegetables; pasta, grains, and legumes; seafood; poultry and meat; and dessert) paired with creative projects for the more adventurous (pastry from scratch, bread, dairy, meat and pickles), Always Add Lemon will inspire anyone with a smidgen of kitchen ambition and a free afternoon. Nourishing recipes and inspiring kitchen projects destined for the aspirational home cook's repertoire. You may know Chef Danielle from Sydney's iconic Fred's restaurant.  Follow on Instagram @daniellemariealvarez

Why Cuban-Australian Chef Danielle Alvarez Tells Us to "Always Add Lemon"

James Briscione

NWP welcomes back again, Food Network Star and Author of the Flavor Matrix and the new cookbook "Flavor for All", Two time "Chopped" Champion, James Briscione!  Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook. Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients.  #AvailableNow where books are sold! https://www.amazon.com/Flavor-All-Everyday-Creative-Pairings/dp/0358164060/ref=mp_s_a_1_3?crid=382SSCCOL093G&amp;dchild=1&amp;keywords=flavor+for+all+cookbook&amp;qid=1601825575&amp;sprefix=flavor+for+a%2Caps%2C190&amp;sr=8-3   Instagram @cookbooksmakegreatgifts

NWP welcomes back again, Food Network Star and Author of the Flavor Matrix and the new cookbook "Flavor for All", Two time "Chopped" Champion, James Briscione!  Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook.  Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients.  #AvailableNow where books are sold! <a href="https://www.amazon.com/Flavor-All-Everyday-Creative-Pairings/dp/0358164060/ref=mp_s_a_1_3?crid=382SSCCOL093G&amp;dchild=1&amp;keywords=flavor+for+all+cookbook&amp;qid=1601825575&amp;sprefix=flavor+for+a%2Caps%2C190&amp;sr=8-3" rel="nofollow" target="_blank">https://www.amazon.com/Flavor-All-Everyday-Creative-Pairings/dp/0358164060/ref=mp_s_a_1_3?crid=382SSCCOL093G&amp;dchild=1&amp;keywords=flavor+for+all+cookbook&amp;qid=1601825575&amp;sprefix=flavor+for+a%2Caps%2C190&amp;sr=8-3</a>   Instagram @cookbooksmakegreatgifts

Maximizing Flavors with Two Time Chopped Champion James Briscione!

Dan Kluger

NWP welcomes James Beard Award-winning chef Dan Kluger!  In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and techniqueDan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. This is a very versitile cookbook! If you want pizza...boom...pizza receipe...brisket?...boom...brisket!...Vegetarian or vegan?...boom...you got it! Want to up your knife skills? This is where you start!From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen. Dan is widely regarded as one of the country's rising culinary stars and is known for his extraordinary skill at transforming simple foods into culinary masterpieces! Chasing Flavor is available now whereever books are sold. https://www.dankluger.com/  Buy Chasing Flavor and enjoy! Also, it makes a GREAT gift!

NWP welcomes James Beard Award-winning chef Dan Kluger!  In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. This is a very versitile cookbook! If you want pizza...boom...pizza receipe...brisket?...boom...brisket!...Vegetarian or vegan?...boom...you got it! Want to up your knife skills? This is where you start! From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen. Dan is widely regarded as one of the country's rising culinary stars and is known for his extraordinary skill at transforming simple foods into culinary masterpieces! Chasing Flavor is available now whereever books are sold. <a href="https://www.dankluger.com/" rel="nofollow" target="_blank">https://www.dankluger.com/</a>  Buy Chasing Flavor and enjoy! Also, it makes a GREAT gift!

Chasing Flavor with Chef Dan Kluger

Tara Bench

NWP welcomes Tara "Teaspoon" Bench!  AS A FORMER FOOD EDITOR AND STYLIST with Martha Stewart and food director of Ladies' Home Journal magazine, Tara knows how to create and showcase gorgeously themed meals for every lifestyle and occasion.In her first cookbook, she shares more than 120 delicious showstopping recipes that are designed to impress. From leisurely weekend brunches spent over burrata cheese with grilled peaches and orange zest chimichurri to easy weeknight rice bowls with carrot-ginger dressing to a mouthwatering Italian crostata baked tart, Tara explains how to put together and master several special go-to dishes from the culinary capitals of the world to add to your repertoire.The book also features a section where she provides a basic recipe which can then be easily transformed into two or three new recipes to make meal planning a breeze during busy weeknight schedules.Live Life Deliciously with Tara Teaspoon shows serious foodies how to present food as an interesting and beautiful culinary experience with dishes that taste as delicious as they look. http://tarateaspoon.com

NWP welcomes Tara "Teaspoon" Bench!  AS A FORMER FOOD EDITOR AND STYLIST with Martha Stewart and food director of Ladies' Home Journal magazine, Tara knows how to create and showcase gorgeously themed meals for every lifestyle and occasion. In her first cookbook, she shares more than 120 delicious showstopping recipes that are designed to impress. From leisurely weekend brunches spent over burrata cheese with grilled peaches and orange zest chimichurri to easy weeknight rice bowls with carrot-ginger dressing to a mouthwatering Italian crostata baked tart, Tara explains how to put together and master several special go-to dishes from the culinary capitals of the world to add to your repertoire. The book also features a section where she provides a basic recipe which can then be easily transformed into two or three new recipes to make meal planning a breeze during busy weeknight schedules. Live Life Deliciously with Tara Teaspoon shows serious foodies how to present food as an interesting and beautiful culinary experience with dishes that taste as delicious as they look. <a href="http://tarateaspoon.com" rel="nofollow" target="_blank">http://tarateaspoon.com</a>

Live Life Deliciously with Tara Bench

Danielle Renov

NWP welcomes #1 Bestselling Cookbook Author Danielle Renov! Danielle is the blogger/influencer behind the popular brand, website peaslovencarrots.com and Instagram account @peaslovencarrots. From her kitchen in Israel she creates delicious and approachable recipes, lifestyle tips + hacks, and shares all things motherhood and family related. But mostly, it s food. Half Moroccan and half Ashkenaz, Danielle was born and raised in Long Island, New York. Soon after their wedding, she and her husband Eli moved to Israel, where they ve lived with their children ever since. Danielle is a living melting pot of the cultures she was born into and those she now lives among. The Machane Yehuda Shuk in Jerusalem is where she spends her days, wandering its alleyways, chatting up vendors, and making new friends. Danielle has created a community where all are welcome, no matter who they are or where they come from. Food is the medium she uses to express her love to those around her and she is looking forward to bringing more peas + love into the world by helping others gather people around tables everywhere filled with yummy food and happy tummies! Peas, Love &amp; Carrots is available now whereever books are sold.

NWP welcomes #1 Bestselling Cookbook Author Danielle Renov! Danielle is the blogger/influencer behind the popular brand, website <a href="http://peaslovencarrots.com" rel="nofollow" target="_blank">peaslovencarrots.com</a> and Instagram account @peaslovencarrots. From her kitchen in Israel she creates delicious and approachable recipes, lifestyle tips + hacks, and shares all things motherhood and family related. But mostly, it s food. Half Moroccan and half Ashkenaz, Danielle was born and raised in Long Island, New York. Soon after their wedding, she and her husband Eli moved to Israel, where they ve lived with their children ever since. Danielle is a living melting pot of the cultures she was born into and those she now lives among. The Machane Yehuda Shuk in Jerusalem is where she spends her days, wandering its alleyways, chatting up vendors, and making new friends. Danielle has created a community where all are welcome, no matter who they are or where they come from. Food is the medium she uses to express her love to those around her and she is looking forward to bringing more peas + love into the world by helping others gather people around tables everywhere filled with yummy food and happy tummies! Peas, Love &amp; Carrots is available now whereever books are sold.

Peas, love & carrots The Cookbook Talk with Author Danielle Renov

Gaz Oakley

Chef Gaz Oakley

NWP welcomes Chef Gaz Oakley!  Chef Gaz is out with his brand new cookbook "Plants Only Kitchen".  Chef Gaz is passionate about vegan cooking. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. He became a chef in Cardiff, UK, at the age of 15!  Using the techniques he had learned as a professional chef, he started devising beautiful and innovative vegan dishes. Plants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only.  Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food. https://www.avantgardevegan.com/

NWP welcomes Chef Gaz Oakley!  Chef Gaz is out with his brand new cookbook "Plants Only Kitchen".  Chef Gaz is passionate about vegan cooking. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. He became a chef in Cardiff, UK, at the age of 15!  Using the techniques he had learned as a professional chef, he started devising beautiful and innovative vegan dishes. Plants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only.  Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food. <a href="https://www.avantgardevegan.com/" rel="nofollow" target="_blank">https://www.avantgardevegan.com/</a>

Passionate about Vegan! Chef Gaz Oakley Inspires Us To Live Healthier

Robert Bildner

Elisa Spungen Bildner

NWP welcomes Robert and Elisa Bildner, authors of the Berkshires Farm Table Cookbook! (available now)The best of the Berkshires’ homegrown food from noted farms to esteemed kitchensThe Berkshire Hills of western Massachusetts are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region’s classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food.Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook  (#1 Amazon Best Seller) paints a vivid portrait of the relationship between the earth and what we eat. https://berkshiresandbeyond.com/

NWP welcomes Robert and Elisa Bildner, authors of the Berkshires Farm Table Cookbook! (available now) The best of the Berkshires’ homegrown food from noted farms to esteemed kitchens The Berkshire Hills of western Massachusetts are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region’s classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food. Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook  (#1 Amazon Best Seller) paints a vivid portrait of the relationship between the earth and what we eat. <a href="https://berkshiresandbeyond.com/" rel="nofollow" target="_blank">https://berkshiresandbeyond.com/</a>

The Berkshires Farm Table Cookbook with Robert Bildner & Elisa Spungen Bildner

Kent Rollins

NWP welcomes Kent Rollins!  The star of the YouTube channel Kent Rollins Cowboy Cooking, author of the #1 New Release and hit cookbook "Faith, Family &amp; The Feast", serve up spins on southern and western favorites, with a side of spiritual values.Real-life cowboy Kent Rollins captivates fans from Branson, Missouri, to the Big Apple with his maverick cooking, country humor, and wisdom. In their heartfelt new book, Kent and Shannon Rollins invite everyone to sit a while at their table. Honey-Chipotle Chicken is hot off the grill. There’s Cracklin’ Cornbread in the skillet and Cool Cucumber Dill Salad from the garden. Save room for the Homemade Cherry Almond Ice Cream. But first, it’s time for grace. Out here, there’s no Wi-Fi—just family and friends.The food is lively, but the recipes are relaxed. Kent’s inspirational sayings, tales of the range, and cowboy poetry combined with Shannon’s stunning photos and quotes from scripture capture faith, hope, and appreciation of life’s blessings. So praise the Lord and pass the Cheddar-Jalapeño Biscuits!  https://kentrollins.com/

NWP welcomes Kent Rollins!  The star of the YouTube channel Kent Rollins Cowboy Cooking, author of the #1 New Release and hit cookbook "Faith, Family &amp; The Feast", serve up spins on southern and western favorites, with a side of spiritual values. Real-life cowboy Kent Rollins captivates fans from Branson, Missouri, to the Big Apple with his maverick cooking, country humor, and wisdom. In their heartfelt new book, Kent and Shannon Rollins invite everyone to sit a while at their table. Honey-Chipotle Chicken is hot off the grill. There’s Cracklin’ Cornbread in the skillet and Cool Cucumber Dill Salad from the garden. Save room for the Homemade Cherry Almond Ice Cream. But first, it’s time for grace. Out here, there’s no Wi-Fi—just family and friends. The food is lively, but the recipes are relaxed. Kent’s inspirational sayings, tales of the range, and cowboy poetry combined with Shannon’s stunning photos and quotes from scripture capture faith, hope, and appreciation of life’s blessings. So praise the Lord and pass the Cheddar-Jalapeño Biscuits!  <a href="https://kentrollins.com/" rel="nofollow" target="_blank">https://kentrollins.com/</a>

Cowboy Kent Rollins Talks "Faith, Family & the Feast" Recipes to Feed Your Crew

Angela Garbacz

NWP welcomes Chef Angela Garbacz!   We are talking about her new cookbook of treats "Perfectly Golden" (available now).  From the Great Plains to satisfy every sweet tooth Angela is all about our "Empower through flour"Based in Lincoln, Nebraska, Goldenrod Pastries is a community bakery with an ambitious and talented baker at the helm. Angela Garbacz learned at her mother’s and grandmothers’ elbows, mixing up cookies and rolling sweet buns. Her training continued in New York City before she returned home and opened her dream shop.From her grandma’s famous peach coffee cake to caramel-covered pecan rolls, lemon meringue pie and frosted brownies to fluffernutter buns and confetti cookies, Garbacz’s pastries come out of the oven perfectly golden and regularly sell out. At her bakery, she creates delicious treats without dairy or gluten, but every recipe in this book can be made with butter and all-purpose flour just as easily as any alternative. With her positive attitude and confident voice, Garbacz makes it easy and fun to bake a perfect dessert that everyone can eat. This beautiful cookbook—the photography, the philosophy, and the desserts!—is an instant classic. https://www.empowerthroughflour.com/

NWP welcomes Chef Angela Garbacz!    We are talking about her new cookbook of treats "Perfectly Golden" (available now).  From the Great Plains to satisfy every sweet tooth Angela is all about our "Empower through flour" Based in Lincoln, Nebraska, Goldenrod Pastries is a community bakery with an ambitious and talented baker at the helm. Angela Garbacz learned at her mother’s and grandmothers’ elbows, mixing up cookies and rolling sweet buns. Her training continued in New York City before she returned home and opened her dream shop. From her grandma’s famous peach coffee cake to caramel-covered pecan rolls, lemon meringue pie and frosted brownies to fluffernutter buns and confetti cookies, Garbacz’s pastries come out of the oven perfectly golden and regularly sell out. At her bakery, she creates delicious treats without dairy or gluten, but every recipe in this book can be made with butter and all-purpose flour just as easily as any alternative. With her positive attitude and confident voice, Garbacz makes it easy and fun to bake a perfect dessert that everyone can eat. This beautiful cookbook—the photography, the philosophy, and the desserts!—is an instant classic. <a href="https://www.empowerthroughflour.com/" rel="nofollow" target="_blank">https://www.empowerthroughflour.com/</a>

Angela Garbacz is "Perfectly Golden" with Adaptable Recipes for Sweet Treats

Yasmin Fahr

NWP welcomes food writer and recipe developer, Yasmin Fahr! Yasmin author of the new cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food &amp; Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. https://www.yasminfahr.co/home

NWP welcomes food writer and recipe developer, Yasmin Fahr! Yasmin author of the new cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food &amp; Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. <a href="https://www.yasminfahr.co/home" rel="nofollow" target="_blank">https://www.yasminfahr.co/home</a>

"Keeping It Simple" with Yasmin Fahr

Host Lori Ness introduces you to hot people, places and events around the world. What happens in Seattle happens everywhere. Bringing Seattle to the WORLD AND THE WORLD to Seattle!  These are light and conversational human interest interviews.  The guests are fully aware of the format going in. This is the biggest show you have never heard of! Playing emerging artists and showcasing nice people doing great things from the Northwest, the USA and across the globe. Former DJ on KHPY, Los Angeles. Hear me every day on Seattle Wave Radio. Everybody has a great story and I will bring it to you. #1 talk show host on the planet for all things 50 Shades of Grey and a charter member of Team Fifty. True believer that music is the universal language every soul speaks. Just fun and good times because.....mean people suck!Share my show with a nice person in your life and lets spread kindness around the globe!

Light and Fun

A wide variety of guest and topics. Always a great listen!

Great guests!

Host Lori Ness introduces you to hot people, places and events around the world. What happens in Seattle happens everywhere. Bringing Seattle to the WORLD AND THE WORLD to Seattle! These are light and conversational human interest interviews. The guests are fully aware of the format going in. This is the biggest show you have never heard of! Playing emerging artists and showcasing nice people doing great things from the Northwest, the USA and across the globe. Former DJ on KHPY, Los Angeles. Hear me every day on Seattle Wave Radio. Everybody has a great story and I will bring it to you. #1 talk show host on the planet for all things 50 Shades of Grey and a charter member of Team Fifty. True believer that music is the universal language every soul speaks. Just fun and good times because.....mean people suck! Share my show with a nice person in your life and lets spread kindness around the globe!

NorthwestPrime

Elizabeth Minchilli

NWP welcomes Elizabeth Minchilli!  The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables.Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti, Pappa al Pomodoro, and Apple Cake; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the preparation and the party itself, this is an essential guide for home cooks and those who love to entertain. http://www.elizabethminchilli.com

NWP welcomes Elizabeth Minchilli!  The Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables. Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti, Pappa al Pomodoro, and Apple Cake; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the preparation and the party itself, this is an essential guide for home cooks and those who love to entertain. <a href="http://www.elizabethminchilli.com" rel="nofollow" target="_blank">http://www.elizabethminchilli.com</a>

Elizabeth Minchilli Author of "The Italian Table" Creating Festive Meals

Blake Lewis

NWP welcomes American Idol, First Runner-Up BLAKE LEWIS Anyone who tuned in to season six of American Idol knew to expect the unexpected of Blake Lewis. The Washington native, who admitted he hadn’t watched a single episode before auditioning in Seattle, arrived in Hollywood without a hint of a plan, other than to be himself. Yet through talent, instinct, creativity and unapologetic brashness, Blake managed to make it all the way to the finale as the first runner-up to Jordin Sparks, each week showcasing a different side to his endlessly eclectic musical identity. His performance of “You Give Love A Bad Name” currently has nearly 3 million YouTube views, and is considered one of the most popular performances in American Idol’s history.Two years later, the beatboxing extraordinaire released a fully realized follow-up to his 2007 debut, Audio Day Dream, which sold more than 350,000 copies. Heartbreak on Vinyl, Blake’s first album for groundbreaking label Tommy Boy, blends his intrinsic pop sensibility with a love of electronic and dance music, which began taking shape long before he hit the Idol stage. “This is me trying to bridge the gap and make a record that I’m truly proud of,” he says. “I’ve got my 80s side and my indie side, my super pop slant and the electronic music that I love. I wanted to make happy, feel-good music.” www.blakelewisofficial.com www.northwestprime.com

NWP welcomes American Idol, First Runner-Up BLAKE LEWIS Anyone who tuned in to season six of American Idol knew to expect the unexpected of Blake Lewis. The Washington native, who admitted he hadn’t watched a single episode before auditioning in Seattle, arrived in Hollywood without a hint of a plan, other than to be himself. Yet through talent, instinct, creativity and unapologetic brashness, Blake managed to make it all the way to the finale as the first runner-up to Jordin Sparks, each week showcasing a different side to his endlessly eclectic musical identity. His performance of “You Give Love A Bad Name” currently has nearly 3 million YouTube views, and is considered one of the most popular performances in American Idol’s history. Two years later, the beatboxing extraordinaire released a fully realized follow-up to his 2007 debut, Audio Day Dream, which sold more than 350,000 copies. Heartbreak on Vinyl, Blake’s first album for groundbreaking label Tommy Boy, blends his intrinsic pop sensibility with a love of electronic and dance music, which began taking shape long before he hit the Idol stage. “This is me trying to bridge the gap and make a record that I’m truly proud of,” he says. “I’ve got my 80s side and my indie side, my super pop slant and the electronic music that I love. I wanted to make happy, feel-good music.” <a href="http://www.blakelewisofficial.com" rel="nofollow" target="_blank">www.blakelewisofficial.com</a> <a href="http://www.northwestprime.com" rel="nofollow" target="_blank">www.northwestprime.com</a>

Blake Lewis talks life after American Idol

Kyndra D. Holley

NWP welcomes Kyndra Holley! KYNDRA is the author of The Primal Low Carb Kitchen Cookbook, Craveable Keto, Keto Happy Hour, and 30 Minute Ketogenic Cooking. She is the founder of the blog Peace, Love and Low Carb and currently resides outside of Seattle,  Kyndra is back again with another crave-worthy cookbook, but this time she is showing you that transitioning to dairy-free keto is anything but boring. Dairy-Free Keto Cooking In addition to tantalizing your palate with tasty recipes, Dairy-Free Keto Cooking will teach you how to restore your health and wellness, while living a lifestyle that nourishes you in mind, body, and spirit. Whether your goal is to lose weight, heal your body from the inside out, or simply find your own personal version of food freedom, Kyndra will help you along in your journey to finding your personal path to wellness.Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you.With recipes like this, how could anyone possibly feel deprived?Slow Cooker Pork CarnitasCowboy Style Beef Ragout and Cauliflower MashSweet and Spicy Barbecue RibsLoco MocoPork Tenderloin with Dill SauceFlourless Chocolate Lava CakeEasy Peasy Cuban PicadilloSalted Caramel Chocolate Chip CookiesBlueberry Maple Breakfast SausageCrab Salad Stuffed AvocadoScotch EggsSupreme Pizza SoupJalapeno Popper Chicken Salad SandwichesBlackened Shrimp Fettucine Alfredo and much, much more! https://peaceloveandlowcarb.com

NWP welcomes Kyndra Holley! KYNDRA is the author of The Primal Low Carb Kitchen Cookbook, Craveable Keto, Keto Happy Hour, and 30 Minute Ketogenic Cooking. She is the founder of the blog Peace, Love and Low Carb and currently resides outside of Seattle,  Kyndra is back again with another crave-worthy cookbook, but this time she is showing you that transitioning to dairy-free keto is anything but boring. Dairy-Free Keto Cooking  In addition to tantalizing your palate with tasty recipes, Dairy-Free Keto Cooking will teach you how to restore your health and wellness, while living a lifestyle that nourishes you in mind, body, and spirit. Whether your goal is to lose weight, heal your body from the inside out, or simply find your own personal version of food freedom, Kyndra will help you along in your journey to finding your personal path to wellness. Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you. With recipes like this, how could anyone possibly feel deprived? Slow Cooker Pork CarnitasCowboy Style Beef Ragout and Cauliflower MashSweet and Spicy Barbecue RibsLoco MocoPork Tenderloin with Dill SauceFlourless Chocolate Lava CakeEasy Peasy Cuban PicadilloSalted Caramel Chocolate Chip CookiesBlueberry Maple Breakfast SausageCrab Salad Stuffed AvocadoScotch EggsSupreme Pizza SoupJalapeno Popper Chicken Salad SandwichesBlackened Shrimp Fettucine Alfredo and much, much more!  <a href="https://peaceloveandlowcarb.com" rel="nofollow" target="_blank">https://peaceloveandlowcarb.com</a>

Dairy-Free Keto Cooking with Kyndra D. Holley Best Selling Author

NWP welcomes Master Chef Jean- Christian Jury! Jean-Christian Jury is a globally-recognized chef specializing in creating vegan and raw dishes. The new recipe book Vegan: The Cookbook published by Phaidon in New York is a plant-based cookbook featuring 500 vegan and raw recipes emphasizing flavors from around the world. Available now: Vegan: The Cookbook is also translated in French, English, Spanish, German and Dutch. http://jeanchristianjury.com

NWP welcomes Master Chef Jean- Christian Jury!  Jean-Christian Jury is a globally-recognized chef specializing in creating vegan and raw dishes. The new recipe book Vegan: The Cookbook published by Phaidon in New York is a plant-based cookbook featuring 500 vegan and raw recipes emphasizing flavors from around the world. Available now: Vegan: The Cookbook is also translated in French, English, Spanish, German and Dutch. <a href="http://jeanchristianjury.com" rel="nofollow" target="_blank">http://jeanchristianjury.com</a>

Jean-Christian Jury Master Chef and Vegan Expert

Gemma Stafford

NWP welcomes Gemma Stafford! Gemma is an Irish-born chef and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix, and her videos and recipes have been shared worldwide. Every day she connects with her millions of fans online via YouTube, Facebook, Instagram, and her website BiggerBolderBaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, and dog, Waffles. This is Gemma's first Bigger Bolder Baking Cookbook. https://www.biggerbolderbaking.com/Music provided by Belfast's own, Kaz Hawkins.

NWP welcomes Gemma Stafford! Gemma is an Irish-born chef and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix, and her videos and recipes have been shared worldwide. Every day she connects with her millions of fans online via YouTube, Facebook, Instagram, and her website <a href="http://BiggerBolderBaking.com" rel="nofollow" target="_blank">BiggerBolderBaking.com</a>. She lives in Santa Monica, California with her husband and producer, Kevin, and dog, Waffles. This is Gemma's first Bigger Bolder Baking Cookbook. <a href="https://www.biggerbolderbaking.com/" rel="nofollow" target="_blank">https://www.biggerbolderbaking.com/</a> Music provided by Belfast's own, Kaz Hawkins.

Irish-Born Chef, Gemma Stafford Talks "Bigger Bolder Baking"

Cassy Joy Garcia

NWP welcomes Bestselling author Cassy Joy Garcia, NC! Cook Once, Eat All Week is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week’s worth of dinners with minimal time and effort.Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it. She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more!In this book you’ll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more. https://fedandfit.com/

NWP welcomes Bestselling author Cassy Joy Garcia, NC!  Cook Once, Eat All Week is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week’s worth of dinners with minimal time and effort. Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it.  She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more! In this book you’ll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more. <a href="https://fedandfit.com/" rel="nofollow" target="_blank">https://fedandfit.com/</a>

Bestselling Author Cassy Joy Garcia "Cook Once, Eat All Week" Stops By

Daniel Leader

NWP welcomes Daniel Leader, Master Bread Maker! Living Bread is the major new cookbook by the pioneer from Bread Alone, Chef Daniel Leader.  This new book will revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy.But though Leader is a towering figure in bread baking, he still considers himself a student of the craft. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."  https://www.danleader.com/author

NWP welcomes Daniel Leader, Master Bread Maker! Living Bread is the major new cookbook by the pioneer from Bread Alone, Chef Daniel Leader.  This new book will revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."  <a href="https://www.danleader.com/author" rel="nofollow" target="_blank">https://www.danleader.com/author</a>

Chef Daniel Leader, Master Bread Maker Joins In to Discuss "Living Bread"

Janet Fletcher

NWP welcomes three time James Beard Award winner Janet Fletcher! Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop &amp; Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California.Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.   http://www.janetfletcher.com

NWP welcomes three time James Beard Award winner Janet Fletcher! Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop &amp; Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California. Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.   <a href="http://www.janetfletcher.com" rel="nofollow" target="_blank">http://www.janetfletcher.com</a>

Wine Country Table with Janet Fletcher

Jamie Purviance

NWP welcomes Jamie Purviance!  Jamie is a world-renown grilling expert with special knack for teaching anyone how to do it better. After graduating from Stanford University, he taught English in California and then Indonesia. It was in Asia that he developed a full-blown obsession with outdoor cooking that put smoke in his veins. He graduated from the Culinary Institute of America with high honors and launched a food career that has included multiple New York Times best-selling cookbooks and a James Beard Award nomination. His latest book, "Weber's Ultimate Grilling," is a culmination of his 20 years as Weber's master griller and teacher. For more, visit http://www.jamiepurviance.comFrom the experts at Weber, the must-have guide for total grill mastery, with 100 all-new recipes and more than 800 inspiring and instructive photosThis is your new go-to companion from the most trusted name in grilling. Much more than just a recipe collection, Weber’s Ultimate Grilling is an entirely new take on grilling today, with every recipe step visually depicted in full-color photography. With these extensively tested recipes, anyone—from amateur to ace—can be a barbecue genius. Foundational recipes for popular grilled foods—steak, burgers, pork chops, ribs, chicken breasts and wings, and salmon fillets—are masterfully explained in this keepsake classroom-in-a-book. “Flavor Bomb” spreads offer inspiring, weeknight-friendly recipe ideas for how to create wonderful variations of the most-loved grilled foods. And fun food science facts, along with infographics, illustrations, and tips, help you get the absolute best results every time.

NWP welcomes Jamie Purviance!  Jamie is a world-renown grilling expert with special knack for teaching anyone how to do it better. After graduating from Stanford University, he taught English in California and then Indonesia. It was in Asia that he developed a full-blown obsession with outdoor cooking that put smoke in his veins. He graduated from the Culinary Institute of America with high honors and launched a food career that has included multiple New York Times best-selling cookbooks and a James Beard Award nomination. His latest book, "Weber's Ultimate Grilling," is a culmination of his 20 years as Weber's master griller and teacher. For more, visit <a href="http://www.jamiepurviance.com" rel="nofollow" target="_blank">http://www.jamiepurviance.com</a> From the experts at Weber, the must-have guide for total grill mastery, with 100 all-new recipes and more than 800 inspiring and instructive photos This is your new go-to companion from the most trusted name in grilling. Much more than just a recipe collection, Weber’s Ultimate Grilling is an entirely new take on grilling today, with every recipe step visually depicted in full-color photography. With these extensively tested recipes, anyone—from amateur to ace—can be a barbecue genius. Foundational recipes for popular grilled foods—steak, burgers, pork chops, ribs, chicken breasts and wings, and salmon fillets—are masterfully explained in this keepsake classroom-in-a-book. “Flavor Bomb” spreads offer inspiring, weeknight-friendly recipe ideas for how to create wonderful variations of the most-loved grilled foods. And fun food science facts, along with infographics, illustrations, and tips, help you get the absolute best results every time.

Jamie Purviance Grill Master Shares New Cookbook "Weber's Ultimate Grilling"

Niki Segnit

NWP welcomes Award Ainning Cookbook Author Niki Segnit! Already a #1 Best Seller, Lateral Cooking is a groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus.Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable.The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup &amp; Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair. https://www.nikisegnit.com/

NWP welcomes Award Ainning Cookbook Author Niki Segnit!  Already a #1 Best Seller, Lateral Cooking is a groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup &amp; Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair. <a href="https://www.nikisegnit.com/" rel="nofollow" target="_blank">https://www.nikisegnit.com/</a>

Niki Segnit Author of "Lateral Cooking, One Dish Leads to Another" Stop By!

Megan Scott

NWP welcomes Megan Scott!  The bestselling 75th Anniversary edition of the Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. A new, revised edition of JOY with 600 new recipes.John Becker, Irma Rombauer’s great-grandson, and his wife, Megan Scott, oversaw the newest incarnation of "Joy of Cooking. "The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.https://www.simonandschuster.com/joyofcooking

NWP welcomes Megan Scott!  The bestselling 75th Anniversary edition of the Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. A new, revised edition of JOY with 600 new recipes. John Becker, Irma Rombauer’s great-grandson, and his wife, Megan Scott, oversaw the newest incarnation of "Joy of Cooking. "The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. <a href="https://www.simonandschuster.com/joyofcooking" rel="nofollow" target="_blank">https://www.simonandschuster.com/joyofcooking</a>

Joy of Cooking: 2019 Edition Fully Revised and Updated with Author Megan Scott

Ysanne Spevack

NWP welcomes Ysanne Spevack!Ysanne Spevack has cooked and created edible gardens for William Shatner, Patrick Dempsey, Joshua Bell, and Angela Lindvall, as well as managing the edible estates at The Ranch at Live Oak in Malibu, CA, and being an instrumental part of the team that created their best-selling book, 'The Ranch at Live Oak Cookbook' published by Rizzoli NY. Born in London, she has lived in the USA since 2004, between New York and Los Angeles. Her international experience is integral to her perspective on food, which is often inspired by healthy California living, New York style, and eccentric Britishness. Ysanne Spevack's latest cookbook, 'Vegetable Cakes' was published in November 2018 in the UK to widespread acclaim, from a double page feature in the UK's Daily Mail newspaper to a 4-page feature in The Lady Magazine. Her first cookbook was published in 2001, so she's an originator for plant-based and innovative, healthy foods, and is recognized as one of the UK"s organic food pioneers.She wrote a cookbook for Whole Foods Market in 2004, and for The Ranch in Malibu, America's favorite wellness retreat, as voted by Vogue. She's been published by HarperCollins, Lorenz Books, and Rizzoli New York to widespread acclaim, including outstanding reviews in The New York Times and Vogue USA. Ysanne has written as a freelance for the Los Angeles Times Food Section and Observer Food Monthly (UK) among many international magazines. Music: Emerald by Ysanne Spevack and Philip Clemo available now on AmazonFind her at http://tastecolors.com/http://www.ilovestrings.com

NWP welcomes Ysanne Spevack! Ysanne Spevack has cooked and created edible gardens for William Shatner, Patrick Dempsey, Joshua Bell, and Angela Lindvall, as well as managing the edible estates at The Ranch at Live Oak in Malibu, CA, and being an instrumental part of the team that created their best-selling book, 'The Ranch at Live Oak Cookbook' published by Rizzoli NY.  Born in London, she has lived in the USA since 2004, between New York and Los Angeles. Her international experience is integral to her perspective on food, which is often inspired by healthy California living, New York style, and eccentric Britishness.  Ysanne Spevack's latest cookbook, 'Vegetable Cakes' was published in November 2018 in the UK to widespread acclaim, from a double page feature in the UK's Daily Mail newspaper to a 4-page feature in The Lady Magazine.  Her first cookbook was published in 2001, so she's an originator for plant-based and innovative, healthy foods, and is recognized as one of the UK"s organic food pioneers. She wrote a cookbook for Whole Foods Market in 2004, and for The Ranch in Malibu, America's favorite wellness retreat, as voted by Vogue.  She's been published by HarperCollins, Lorenz Books, and Rizzoli New York to widespread acclaim, including outstanding reviews in The New York Times and Vogue USA. Ysanne has written as a freelance for the Los Angeles Times Food Section and Observer Food Monthly (UK) among many international magazines.  Music: Emerald by Ysanne Spevack and Philip Clemo available now on Amazon Find her at <a href="http://tastecolors.com/" rel="nofollow" target="_blank">http://tastecolors.com/</a><a href="http://www.ilovestrings.com" rel="nofollow" target="_blank">http://www.ilovestrings.com</a>

Vegetable Cakes: The Most Fun Way to Five A Day! Ysanne Spevack Author

Michael Crupain

NWP welcomes best-selling author Dr. Michael Crupain! Dr. Crpain reveals how the food choices you make each day--and when you make them--can affect your health, your energy, your sex life, your waistline, your attitude, and the way you age.What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour's worth of sleep? When is the right time of day to eat that chocolate chip cookie? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide reveals how to use food to enhance our personal and professional lives--and increase longevity to boot. What to Eat When is not a diet book. Instead, acclaimed internist Michael Roizen and preventive medicine specialist Michael Crupain offer readers choices that benefit them the most--whether it's meals to help them look and feel younger or snacks that prevent diseases--based on the science that governs them. https://www.amazon.com/What-Eat-When-Strategic-Improve/dp/1426220111/ref=sr_1_1?ie=UTF8&amp;qid=1547158593&amp;sr=8-1&amp;keywords=what+to+eat+whenhttp://blog.doctoroz.com/author/dr-michael-crupain-md

NWP welcomes best-selling author Dr. Michael Crupain! Dr. Crpain reveals how the food choices you make each day--and when you make them--can affect your health, your energy, your sex life, your waistline, your attitude, and the way you age. What if eating two cups of blueberries a day could prevent cancer? If drinking a kale-infused smoothie could counteract missing an hour's worth of sleep? When is the right time of day to eat that chocolate chip cookie? And would you actually drink that glass of water if it meant skipping the gym? This revolutionary guide reveals how to use food to enhance our personal and professional lives--and increase longevity to boot. What to Eat When is not a diet book. Instead, acclaimed internist Michael Roizen and preventive medicine specialist Michael Crupain offer readers choices that benefit them the most--whether it's meals to help them look and feel younger or snacks that prevent diseases--based on the science that governs them. <a href="https://www.amazon.com/What-Eat-When-Strategic-Improve/dp/1426220111/ref=sr_1_1?ie=UTF8&amp;qid=1547158593&amp;sr=8-1&amp;keywords=what+to+eat+when" rel="nofollow" target="_blank">https://www.amazon.com/What-Eat-When-Strategic-Improve/dp/1426220111/ref=sr_1_1?ie=UTF8&amp;qid=1547158593&amp;sr=8-1&amp;keywords=what+to+eat+when</a><a href="http://blog.doctoroz.com/author/dr-michael-crupain-md" rel="nofollow" target="_blank">http://blog.doctoroz.com/author/dr-michael-crupain-md</a>

Hack Your Metabolism with Dr. Michael Crupain

NWP welcomes Lindsay-Jean Hard!  Author Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. Today she works to build and connect new communities as a food editor and writer. The seeds of this book were planted in her Food52 column of the same name. She lives, writes, loves, and creates in Ann Arbor, Michigan.In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.  Cooking with Scraps is available now where book are sold!

NWP welcomes Lindsay-Jean Hard!   Author Lindsay-Jean Hard received her Master's in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. Today she works to build and connect new communities as a food editor and writer. The seeds of this book were planted in her Food52 column of the same name. She lives, writes, loves, and creates in Ann Arbor, Michigan. In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.  Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.  Cooking with Scraps is available now where book are sold!

"Cooking with Scraps" Author Lindsay-Jean Hard Shares Culinary Ingenuity

Jack Bishop

NWP welcomes Jack Bishop from America's Test Kitchen and a joint venture with National Geographic!The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen.Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make ORDER NOW: .https://www.amazon.com/Tasting-Italy-Americas-Test-Kitchen/dp/1426219741

NWP welcomes Jack Bishop from America's Test Kitchen and a joint venture with National Geographic! The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes--and 100 authentic regional recipes--right to your kitchen. Featuring 100 innovative, kitchen-tested recipes, 300 gorgeous color photographs, and 30 maps, this illustrated guide takes you on a captivating journey through the rich history of Italian cuisine, region by region. Rich excerpts feature the origins of celebrated cheeses, the nuances of different wine growing regions, the best farmer's markets in Venice, and more. Intriguing prose illuminates key ingredients, from olive oil and how it's made to the various pasta shapes of Northern Italy. In every region, the food experts at America's Test Kitchen bring it all home, with foolproof recipes for standout dishes as well as hidden gems: Piedmontese braised beef in lustrous red wine sauce, crispy-custardy chickpea flour farinata pancakes from Genoa (achieved without the specialty pan and wood-burning oven), and hand-formed rustic malloreddus pasta of Sardinia that is a breeze to make ORDER NOW: .https://<a href="http://www.amazon.com/Tasting-Italy-Americas-Test-Kitchen/dp/1426219741" rel="nofollow" target="_blank">www.amazon.com/Tasting-Italy-Americas-Test-Kitchen/dp/1426219741</a>

Tasting Italy, A Culinary Journey with Jack Bishop

Dorie Greenspan

NWP welcomes back one of our favorite guests...FIVE - TIME JAMES BEARD AWARD WINNING AUTHOR DORIE GREENSPAN!To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.What makes a “Dorie recipe”?Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. https://doriegreenspan.com  Everyday Dorie is available now, whereever books are sold!

NWP welcomes back one of our favorite guests...FIVE - TIME JAMES BEARD AWARD WINNING AUTHOR DORIE GREENSPAN! To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a “Dorie recipe”? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers’ market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie’s infectious love of cooking and her trademark hand-holding directions. <a href="https://doriegreenspan.com" rel="nofollow" target="_blank">https://doriegreenspan.com</a>  Everyday Dorie is available now, whereever books are sold!

Everyday Dorie with Five-Time James Beard Award Winner Dorie Greenspan

Justin Chapple

NWP welcomes Justin Chapple! Justin Chapple is the Culinary Director at Food &amp; Wine. He is the host of their weekly morning show, Mad Genius Live, as well as their video series Mad Genius Tips, for which he was nominated for a prestigious James Beard Award.Justin is the author of two cookbooks: Just Cook It!  and Mad Genius Tips. Justin joined Food &amp; Wine in 2010, helping produce the Food &amp; Wine Classic in Aspen. He’s a graduate of the French Culinary Institute in New York City.Justin appears regularly on NBC’s TODAY and has appeared on The Meredith Vieira Show, FOX 5's Good Day NY and VH1's Big Morning Buzz Live, among others.Follow Justin's cooking adventures on Twitter and Instagram at: @justinchapple

NWP welcomes Justin Chapple! Justin Chapple is the Culinary Director at Food &amp; Wine. He is the host of their weekly morning show, Mad Genius Live, as well as their video series Mad Genius Tips, for which he was nominated for a prestigious James Beard Award. Justin is the author of two cookbooks: Just Cook It!  and Mad Genius Tips. Justin joined Food &amp; Wine in 2010, helping produce the Food &amp; Wine Classic in Aspen. He’s a graduate of the French Culinary Institute in New York City. Justin appears regularly on NBC’s TODAY and has appeared on The Meredith Vieira Show, FOX 5's Good Day NY and VH1's Big Morning Buzz Live, among others. Follow Justin's cooking adventures on Twitter and Instagram at: @justinchapple

Justin Chapple, Host of "Mad Genius Tips" says "Just Cook It!"

Jennifer Segal

NWP welcomes "Once Upon a Chef" Jennifer Segal! https://www.onceuponachef.com Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night, and in her book, she shares 100 recipes that will up your kitchen game while surprising you with their ease. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.There is something for every meal of the day:• Breakfast favorites like Maple, Coconut &amp; Blueberry Granola and Savory Ham &amp; Cheese Waffles.• Simple soups, salads, and sandwiches for ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda &amp; Pesto Grilled Cheese Sandwiches).• Entrées the whole family will love like Buttermilk Fried Chicken Tenders.• Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty &amp; Spicy Pecans.• Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake.Flip through the pages of this book, and you'll want to make every recipe—whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!

NWP welcomes "Once Upon a Chef" Jennifer Segal!  <a href="https://www.onceuponachef.com" rel="nofollow" target="_blank">https://www.onceuponachef.com</a>  Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. Today, Jenn cooks dinner for her family every night, and in her book, she shares 100 recipes that will up your kitchen game while surprising you with their ease. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. There is something for every meal of the day: • Breakfast favorites like Maple, Coconut &amp; Blueberry Granola and Savory Ham &amp; Cheese Waffles. • Simple soups, salads, and sandwiches for ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda &amp; Pesto Grilled Cheese Sandwiches). • Entrées the whole family will love like Buttermilk Fried Chicken Tenders. • Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty &amp; Spicy Pecans. • Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake. Flip through the pages of this book, and you'll want to make every recipe—whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!

Once Upon a Chef - Jennifer Segal

The best podcast episodes of the most interesting stories and things. From skyping someone while they're in space, to tracking down and meeting a telephone scammer in person, to the story of a Galapagos. These episodes will keep you and all your friends entertained and captivated for hours. Learn something new in every episode! Add episodes you're interested into your queue below!

Best Episodes: Interesting Stories & Things

The Best Multi-Part Documentaries, with documentaries on Obama, Federer vs Nadal, the making of Star Wars, Netflix vs Blockbuster and more. Add episodes you're interested into your queue below!