Gathers kosher recipes for Chinese-style appetizers, poultry, meat, fish, vegetables, soups, rice, noodles and desserts

Tend Millie's backyard chickens from day to night in this rhyming picture book, which is right on trend and packed with STEM-friendly science info.

NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

MILLY’S REAL FOOD is all about going back to basics and creating tasty classics from scratch with a modern twist, making food a pleasure; both the ritual of cooking and the joy of eating. Recipes that embrace sustainable and accessible ingredients, easy methods and a refreshingly fad-free approach to home cooking.

Known for its ever-changing menu, casual atmosphere, and great—if bizarre—jukebox selections, this celebrated little restaurant now has a cookbook that lets music take the stage along with the food. More than a passing nod is given to the many musicians that have passed through the restaurant's doors and their 45-rpm records that make up the ever-changing selections on the tabletop jukeboxes, but for foodies the recipes are main event. The restaurant strives for food that is both simple and exotic, and brunch favorites built on that principle include Millie’s signature open-faced omelets—Devil's Mess, Cajun Mess, and Castro's Mess—as well as recipes for crab and cheese enchiladas and lobster-scrambled eggs with puff pastry and chive-cheese sauce. Legendary appetizers to create at home include Spanish-style calamari and fried green tomatoes with a sauce of goat cheese and mandarin oranges, and the secret ingredients are revealed for some of Millie’s ever-popular main dishes such as mango-glazed pork spareribs and Thai spicy shrimp. The recipes have all been tested in a home kitchen and include photographs for each step of the preparation and the final plates.

A new collection of more than four hundred delicious recipes emphasizes a low-fat cholesterol, high-fiber diet and features a complete nutritional breakdown for each dish