There is a family of 5 daughters, each an outstanding cook—Jane, Ellen, Sibyl, Anne, Susan. And their brother’s wife, Yvonne, who cooks like a dream. Not surprisingly, there’s the matriarch, EstherRose, also a great cook.The Daily Feast is the collection of irresistibly tasty, but easy-to-prepare recipes which have won their way onto the Graber families’ tables. These are the recipes they prepare for their guests and the dishes they make when the whole extended family gets together.For years, the Graber family cooks have passed their favorite recipes back and forth among themselves as they’ve left their Indiana home and scattered around the world, always learning to make and love the local dishes wherever they’ve lived. But always at the center of the growing collection were their own versions of beloved American dishes.In The Daily Feast, each of the 7 Graber cooks presents 3 complete menus—one for a soup meal, the second for a family week-night supper, and the third for a more elaborate guest dinner. In addition, the Grabers offer menus and recipes for their favorite special-occasion meals.An irresistible sampling of recipes found in The Daily Feast:Penne with Eggplant, Tomatoes, Fresh Mozzarella and HerbsBaked Chicken CaribeRoasted Sweet Potatoes with Lime and CilantroEasy Blender Banana Nut Bread with Jamaica GlazeCave Creek CarnitasPear and Gorgonzola Salad with Orange DressingLemon-Barbecued Meat LoavesFresh Tomato ChutneyBourbon-Glazed Salmon with Sesame SeedsNaan BreadDijon, Bacon, and Potato SaladGrilled Italian Shrimp SkewersSweet Ricotta FrittersFresh Strawberry PieFull-color photography of the finished dishes underlines the family’s daily practice of beauty and good taste around the table!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home. Read Less