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Bring simple, fresh flower recipes to your kitchen table! Edible flowers are abundant and easy to cook with but are often overlooked as being intimidating or too fancy. Cooking with Flowers is filled with special confections and easy everyday treats that everyone will love, from jewel-toned Violet Jam and pretty pink Lavender Lemonade to Pansy Petal Pancakes and Carrot Sunflower Cake.

In this book, you’ll find easy-to-follow recipes and beautiful photographs, as well as the fascinating history and meaning of flowers, plus tips and tricks for finding, cleaning, and preparing edible blossoms. This essential guide covers all the classic uses for farm-fresh, seasonal flowers—whether they’re sourced locally or plucked from your very own garden.

MICHE BACHER is an herbalist, chef, and owner of the custom confectionary studio Mali B Sweets. She lives in the waterfront village of Greenport, New York.

MIANA JUN is a photographer specializing in food, weddings, and flowers. She is based in Brooklyn.

In Tiny Food Party! Jenny Park and Teri Lyn Fisher share dozens of quick and easy recipes for bite-size munchies. Use mini-cupcake tins to bake up sweet little Two-Bite Cheesecakes. Turn thin slices of sweet shallots into dainty Little Onion Rings. Fill small rectangles of dough with strawberry jam, and you’ve got adorable Mini Homemade Pop Tarts! With full-color photographs of every recipe—plus tips and tricks for “downsizing” all your favorite foods—Tiny Food Party! is a celebration that everyone will want to attend!

TERI LYN FISHER and JENNY PARK share their recipes and food photography at Spoon Fork Bacon (spoonforkbacon.com). Their work has appeared in Anthology, Yum Food, Food52, and the Los Angeles Times as well as on the Cooking Channel and Food Network. They live in Los Angeles.

Poor Vanilla—her sexy sister Chocolate gets all the attention! But now Quirk is giving this unappreciated spice the complete makeover it deserves. Pure Vanilla is a gorgeous cookbook celebrating the world’s most heavenly and ambrosial flavor.

Chapters cover topics like:

• Breakfasts: Buttery Baked Vanilla French Toast, Vanilla Candied Bacon, and Honey-Vanilla Granola Clusters
• Cakes and Pies: Ultimate Vanilla Cupcakes, Vanilla Cloud Cake, and Vanilla Bean Buttermilk Pie
• Cookies and Bars: Vanilla Snaps, Big Soft Vanilla Sugar Cookies, and Tuxedo-Crème Cookie Sandwiches
• Candies and Confections: from Classic Vanilla Marshmallows to Vanilla Nougat Candy Bar Bites
• Custards and Creams: Vanilla Panna Cotta, Classic Vanilla Pudding, and Nutty Vanilla Spread (aka Vanilla Nutella!)
• Drinks like Vanilla Martinis, Vanilla Milkshakes, and Vanilla Mojitos

… and much, much more!

SHAUNA SEVER is the author of Marshmallow Madness! (Quirk, 2011). She writes the popular dessert blog Piece of Cake and is a host and reporter for food-related television, including “The Best of the Bay” for KRON4 in San Francisco. Her work has been published in Huffington Post Food, Working Mother, Food52, and more. She also runs Bake Sale Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter

Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough Popsicles!), and outrageous snacks (cookie dough eggrolls! cookie dough fudge! cookie dough pizza!).

The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

Lindsay Landis is a graphic designer/small-business owner by day and a food blogger/cookie dough addict by night. She is the author of the popular food blog Love and Olive Oil, and lives in Nashville with her husband, Taylor, and their three crazy cats.

If you’ve never tasted a fresh, homemade marshmallow, are you in for a treat! Marshmallow Madness! shows how to whip up dozens of fluffy, puffy flavors—from Strawberry and Vanilla to Buttered Rum, Root Beer Float, Maple Bacon, and more. Author Shauna Sever also includes easy recipes for homemade graham crackers, drinks for mallow dunking, and a host of irresistible desserts, including Lemon Dream Whoopie Pies, Blonde Rocky Road, and S’mores Cupcakes.

Shauna Sever is the voice of the popular blog Piece of Cake and is a host and reporter for food-related television. She also runs Bake Sale Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.

Trendy cupcakes may come and go, but C is for Cookie—and that’s good enough for us! If you miss the days when snacks were simple and handmade, you’ll love this homespun encyclopedia of cookies. Full of hand-drawn illustrations and gorgeous photographs, The Cookiepedia features recipes for everything from Amaretti and Almond Crescents to Gingersnaps, Rugelach, Snickerdoodles, and dozens of other favorites—more than 50 recipes in all.

With a lovely lie-flat binding and a delightfully whimsical design, The Cookiepedia will be a trusted companion for a new generation of bakers.Trendy cupcakes may come and go, but C is for Cookie-and that's good enough for us! If you miss the days when snacks were simple and handmade, you'll love this homespun encyclopedia of cookies. Full of hand-drawn illustrations and gorgeous photographs, The Cookiepedia features recipes for everything from Amaretti and Almond Crescents to Gingersnaps, Rugelach, Snickerdoodles, and dozens of other favorites-more than 50 recipes in all. With a lovely lie-flat binding and a delightfully whimsical design, The Cookiepedia will be a trusted companion for a new generation of bakers.

Stacy Adimando lives in Brooklyn and is the current deputy lifestyle editor or Everyday with Rachael Ray. She is a graduate of the Institute of Culinary Education and weekly contributor to Serious Eats.