Second Helpings continues Megan McCafferty's New York Times bestselling series - now with a new foreword by New York Times bestselling author Rebecca Serle Jessica Darling is in her senior year of high school and things can’t seem to get worse: her best friend, Hope, still lives in another state, and the mysterious and oh-so-compelling Marcus Flutie continues to be a distraction she doesn’t need. Not to mention her parents won’t get off her back about choosing a college, and her older sister’s pregnancy is causing quite a bit of drama in the Darling household. The second book in Megan McCafferty’s critically acclaimed Jessica Darling series is fun, irreverent, and shows that being a teenager is never easy (or boring). Now with a foreword from New York Times bestselling author Rebecca Serle and a new author's note from Megan McCafferty!

From the Georgia restaurateur, Southern recipes that will make friends and family ask for more—includes color photos! Those two little words “second helpings” hold so much meaning. Asking for second helpings means that your food is good enough to ask for more. This cookbook comprises special recipes that Johnnie Gabriel has time- and taste-tested, and they’ve gotten the “second-helping approval stamp” many times over. She draws from her personal collection of Southern favorites throughout more than twenty years of professional bakery and restaurant experience, alongside the menu mainstays of her closest friends, family members, and restaurant industry pals—sharing such scrumptious recipes as: Black Eyed Pea Spread Shrimp Creole Smoky Chipotle Grilled Baby Back Ribs Strawberry Layer Crème Pie Chicken, Goat Cheese, and Cranberry Wrap Fried Okra, Tempura Style—and many more This Georgia lady knows a thing or two about pleasing a crowd of hungry Southerners—and these recipes weren’t concocted in a glass-walled test kitchen. Second Helpings features time-tested meals that have nourished and comforted families at tables across the South for decades. Second helpings all around? Inevitable!

Now in a new edition with over 175,000 copies sold. This revised edition includes a selection of low-calorie and quick and easy microwave recipes, plus tips for today's busy cook. First published in 1968, this is the go-to cookbook for young newly independent adults, newly marrieds and people who simply love food. Originally conceived as a culinary celebration of Jewish Holy Days, Second Helpings, Please has evolved into an indispensable cooking treasury -- one designed with convenience in mind but packed with all sorts of helpful tips and advice for the amateur cook. From discussion of oven temperatures to substitutions (when you have run out of fresh milk, for example) from a primer on how to measure to a dictionary of food terms, this soup-to-nuts compendium features over 500 recipes. A comprehensive index, charts of recommended freezer storage time, glossaries, special occasion menus and dieting hints add even more to the package.

Ask New Yorkers to name their favorite restaurant and they are likely to reply: "Union Square Cafe." Indeed, Union Square Cafe has been ranked the city's most popular restaurant by the Zagat Survey for five consecutive years and has earned many of the food world's top honors, including a James Beard Award for Outstanding Restaurant of the Year, two three-star rankings from the New York Times, seven Awards of Excellence from Wine Spectator magazine, and the James Beard Foundation's Best Chef in New York Award for Michael Romano. What makes USC stand out in a sea of other great New York City restaurants? A simple but rare combination of extraordinary food, excellent wine, and the sort of warm, genuine hospitality one typically finds only in a neighborhood spot. In this new cookbook, proprietor Danny Meyer and executive chef and co-owner Michael Romano share the delicious dishes that have kept their customers coming back for more, year after year. Following the high standards for taste and accessibility set by their award-winning Union Square Cafe Cookbook, Second Helpings from Union Square Cafe offers more than 140 inspired recipes for everything from appetizers, soups, and salads to pastas, main courses, vegetables, side dishes, and desserts. These are the dishes that USC customers have come to know and love, including such favorites as a new version of their renowned Fried Calamari, Salt-Baked Chicken, Bollito di Vitello, Roasted Root Vegetables, and Blueberry-Lemon Meringue Pie. But, more than simply a recipe collection, Second Helpings is a valuable kitchen resource for anyone interested in elevating his or her cooking to a new level. Michael teaches home cooks how to make their own pasta, create the juiciest chicken imaginable, correctly clean morels, and add new depth of flavor to all kinds of dishes, while Danny offers lively commentary and wine accompaniments for nearly every recipe. With their able guidance, even the most inexperienced cooks can turn out spectacular food with ease and joy. Second Helpings captures the unique spirit of Union Square Cafe not just with recipes and animated text, but also with original black-and-white images by internationally acclaimed photographer Duane Michals. A longtime friend of USC, Duane has contributed his witty visual stories and restaurant vignettes in an innovative departure from standard food photography. On every level Second Helpings from Union Square Cafe is a cookbook you'll treasure using again and again. Like the restaurant, it will become a familiar favorite and a trusted source of great food.

"This iconic cookbook was a project of Mount Sinai Chapter of B'nai Brith Women of Canada as it was then known. Sharing traditional recipes with simple and explicit instructions was the goal of the project. The members of Mount Sinai Chapter thought that this project would take a couple of months to complete and they would produce a simple cookbook that would be suitable for young brides.The 'simple' project took three and a half years to complete. It was an instant success and quickly becamse the 'go to' gift for showers and weddings, eventually for young adults moving into their first apartments and finally for anyone and everyone setting up a kitchen. The cookbook has become a collector's item and is desirable for its great recipes, historic value as well as for its sentimental value."--

Good books are like good desserts—satisfying and tasty. But who doesn't want more whipped cream or another dollop of chocolate? "More" is exactly what Karin Kallmaker whips up in Frosting on the Cake. It's a baker's dozen of goodies featuring the characters that readers all over the world already know and love. The menu is full of sweet, sexy stories inspired by her critically acclaimed and wildly popular bestsellers like Painted Moon, Wild Things, Touchwood, Unforgettable and more. Who says we can't have our cake and eat it too?

"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone--from the novice cook to the experienced chef--prepare delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre Blanc And, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.