Magnolia Table, Volume 2: A Collection of Recipes for Gathering

by Joanna Gaines

Overview

#1 New York Times Bestseller

Following the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family’s own sacred dishes being served at other families’ tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple’s restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you’ll want to bring into your own home, including:

• Mushroom-Gruyére Quiche
• Pumpkin Cream Cheese Bread
• Grilled Bruschetta Chicken
• Zucchini-Squash Strata
• Chicken-Pecan-Asparagus Casserole
• Stuffed Pork Loin
• Lemon-Lavender Tart
• Magnolia Press Chocolate Cake

Product Details

ISBN-13:	9780062820181
Publisher:	HarperCollins Publishers
Publication date:	04/07/2020
Pages:	352
Sales rank:	3,401
Product dimensions:	8.10(w) x 10.10(h) x 1.30(d)

About the Author

Joanna Gaines is the cofounder of Magnolia, a home and lifestyle brand based in Waco, Texas, which she started with her husband, Chip Gaines, in 2003. Authors of the New York Times bestseller The Magnolia Story, Chip and Joanna have been remodeling homes for nearly two decades. Joanna is also the author of the New York Times bestselling cookbook Magnolia Table and editor in chief of the Magnolia Journal, a lifestyle magazine offering inspiration for your life and home.

Editorial Reviews

04/06/2020

Gaines, HGTV host and cofounder of Texas restaurant Magnolia Table, builds on her bestselling Magnolia Table cookbook with this solid, breezy sophomore outing. The book opens with sections devoted to foods made from scratch, such as pizza dough, gnocchi, and rosemary focaccia. Later chapters are primarily composed of popular crowd-pleasers such as Cajun shrimp sheet pan dinner, chicken Florentine, and steak tacos with Mexican crema. Other classics include arancini with marinara sauce, chicken noodle soup, and Philly cheesesteaks. Fans will be delighted to find anecdotes throughout the book (“For Chip and me, this soup always takes us back to one of our first dates,” she reminisces as she introduces creamy chicken poblano soup) as well as recipes from her Magnolia Table restaurant and Silos Baking Co. bakery, most notably zucchini bread, blueberry sweet rolls with lemon glaze, and oatmeal cream pies. Gaines also includes an in-depth guide to fresh herbs, noting their flavor profiles and common pairings, as well as a list of reliable ingredient substitutions. Given Gaines’s huge fanbase, this looks like a surefire bestseller. (Apr.)

Publishers Weekly