Eat This Book: Cooking with Global Fresh Flavors

Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday's same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.

From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Booksatisfies an array of hunger pangs in chapters that truly speak to the way we eat today:

Eatingintroduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette;

Devouringpresents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sauteed Feta Cheese;

Noshingoffers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala;

Consuminglays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado;

Tastingharvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne;

Savoringserves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and

Lickingthe plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.

Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again,Eat This Bookproves there's really no reason to eat out when the food from your own kitchen can be so delicious.