She'd spent many childhood summers near this beach community and converting the old run-down lighthouse into a bakery café and home offers a perfect fresh start for Lindsey and her devoted Newfoundland dog, Wellington.But not everyone in town has a sweet tooth. The preservation society won't have the lighthouse's history sugar coated by lattes and cakes--and a protest group crashes Lindsey's Memorial Day opening. Then her ex-fiancé Jeffrey Plank and his girlfriend Mia Wong arrive to trash the place. In the ensuing chaos Mia chokes on a donut and dies.An autopsy reveals cyanide in Mia's bloodstream and Lindsey is the police's prime suspect. To clear her name, she's going to need to combine ingredients found in the town's checkered past to uncover the identity of a desperate killer...

    But let’s refocus on the fact that beautifully crafted burgers don't grow on trees." Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too. How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life. While you're at it, give it the Joshua Weissman—or your own—twist. As Joshua would say, “If you don’t like blue cheese, then don’t use blue cheese.” From simple staples to to gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms. With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes. If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.

    The curious minds behind Atlas Obscura now turn to the hidden curiosities of food, which becomes a gateway to fascinating stories about human history, science, art, and tradition—like the first book, all organized by country, lavishly illustrated, and full of surprises.

    Sarah Kieffer, author of 100 Cookies, beloved baker behind The Vanilla Bean Blog, and creator of the "bang-the-pan" method offers more than 50 delicious recipes for seasonal brunches, cookie swaps, and all those Christmas, Hanukah, and New Year's Eve parties.Delight family and friends with edible gifts and whip up some delicious baked goods to treat yourself through the long winter months after the holidays have ended. Recipes include: Triple Chocolate Peppermint Bark, Meyer Lemon-White Chocolate Scones, Pear-Almond Danish Bread, Hot Chocolate Cake, and Pumpkin Pie with Candied Pepita Streusel.With cozy holiday imagery, a lovely, clean aesthetic, and easy yet innovative recipes, this is a go-to cookbook for baking enthusiasts, anyone who loves the holiday season, and, of course, fans of Sarah Kieffer and her hugely popular cookie book, 100 Cookies.GREAT GIFT OPPORTUNITY: With happy, festive photography and anyone-can-do-it recipes, this is a perfect holiday gift alongside a cute apron or baking product. It's sure to please anyone in your life who loves to while away the winter months in their warm and cozy kitchen.BELOVED, ACCOMPLISHED BLOGGER AND AUTHOR: Sarah Kieffer is the beloved blogger behind The Vanilla Bean Baking Blog, which won the SAVEUR Reader's Choice Best Baking & Desserts Blog in 2014. Her pan-banging cookie technique went viral on the New York Times website. She has written two cookbooks and been featured by Food52, The Today Show, Mashable, The Kitchn, America's Test Kitchen, Huffington Post, and more.Perfect for:• Bakers of all ages• Holiday bakers• Fans of Sarah's bang-the-pan cookies, 100 Cookies, and The Vanilla Bean Blog• Holiday gift givers

    From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen. Let’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings. Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.

    But for beginner foragers who just want to answer the question “Can it eat it?”, most of the books on the subject are dry, dense, and written by mycologists for other mycologists. Frank Hyman to the rescue! How to Forage for Mushrooms without Dying is the book for anyone who walks in the woods and would like to learn how to identify just the 21 edible mushrooms they’re likely to come across. In it, Hyman offers his expert mushroom foraging advice, distilling down the most important information for the reader in colorful, folksy language that’s easy to remember when in the field. Want an easy way to determine if a mushroom is a delicious morel or a toxic false morel? Slice it in half – “if it’s hollow, you can swallow,” Hyman says. With Frank Hyman’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid.

    . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

    What he doesn't expect is to meet sweet and surprisingly spicy local librarian Tim and immediately fall for the amazing man right off the bat.Secret Springs native Tim thinks he's pretty boring. He's a librarian with cats and a Craftsman style bungalow in a small town, after all. But he has a few deeper desires, and Lucas brings out all of them. The two of them find they have a lot in common, a lot of chemistry, and a lot of the same wants and needs.But Tim has made some enemies in town politics, and a lot of folks don't want Lukas coming to town and changing things, bringing his friends with him. Can Lukas and Tim navigate family, small town politics, and possibly a pregnancy for Tim without losing everything the hold dear?

    People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay $3,000 a pound to possess them. They turn into quivering puddles in their presence. Why?Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark America's next great culinary passion.

    From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable and achievable recipes, including salted malted magic ice cream, one-tin smashed potatoes with lemony sardines and pesto and an easy dinner of plantain, black beans and eden rice.This is a new kind of cookbook for our times: an accessible, inclusive and inspirational addition to any and every kitchen. You don't have to be an aspiring chef for your food to be delectable or for cooking to be a delight. Cook as you are.

    I’ve spent the last two years getting ready for this moment. I can’t decide if the holidays are the perfect time to begin a new venture, but I’m excited. It would be nice if my family were on board too.Gabe-I play water polo. I don’t know anything about the restaurant business, but I want to make sure Derek’s grand opening goes according to plan. I’ll rally our friends, send out invites, and yeah…I’ll even deal with his mother. He’s my number one person and I’ll do whatever it takes to be sure we’re out for the holidays.Out for the Holidays is a low-angst MM romance featuring Derek and Gabe from Out in the Deep…and a host of friends from the Out in College books!Out for GoldChance of a Lifetime…Gabe-Winning a spot on the Olympic water polo team is my lifelong goal and guess what?...I made it! Of course, nothing goes smoothly. This is a bad time for a shoulder injury and an even worse time for my dad to show up out of the blue. I might be doomed.Derek-Family isn’t easy. Trust me, I know. But in my experience, ignoring obvious issues only makes them more challenging in the long run. I can’t solve Gabe’s problems with his dad, but I’ll help if I can. Win or lose, my man is going out for gold.Out of Gold is a low-angst MM romance featuring Derek and Gabe from Out in the Deep in a full-circle quest for the ultimate prize…love.*OUT FOR THE HOLIDAYS was originally featured in the holiday collection, Gifts for the Season. Since the anthology is no longer available, I wanted to publish it on my own and add new content. OUT FOR GOLD is a brand-new novella that really brings the whole story full-circle. Both shorts feature Derek and Gabe from Out in the Deep.

    Intuitive Eating for Every Day breaks it down for you with daily guidance. This book will be your ally and solace against a world steeped in diet culture. It will illuminate and encourage your Intuitive Eating journey, with 365 practices and inspirations to help you:• Nurture the ten Principles of Intuitive Eating with 52 Weekly Intentions• Connect with your body in the here and now with Grounding practices• Cultivate gratitude for different aspects of nourishment with Meal Meditations• Identify self-trust disruptors and awaken inner knowingness• Strengthen your mental, emotional, and physical health by setting boundaries• Reflect on emotions and cravings• Practice self-compassion, body appreciation, and self-careThese daily readings—read on their own or as a companion to the author's bestselling Intuitive Eating—make it easy to integrate this revolutionary program into your life. Intuitive Eating for Every Day offers constant support to help you make peace with food and reclaim and reconnect with the pleasure of eating.The perfect book for:• Anti-dieters• Fans of Intuitive Eating and The Intuitive Eating Workbook• Anyone looking for daily guidance on a happier and healthier way to eat• Wellness enthusiasts looking for healthy habits• Nutritionists and other health professionals• Mindfulness and meditation practitioners• Certified eating disorder specialists and anyone in eating disorder (ED) recovery

    But when her best friend Kate asks her to make up the numbers on a new baking show, she can hardly say no. Especially when the invitation means a chance to play private detective.But when things don't go exactly according to plan, Joey finds herself allied with top competitor Sophia. All Sophia wants is to save her cupcake store and pay off her sister's debts. All Joey wants is a chance to solve a mystery.Joey's flighty and Sophia's cold and neither one is looking for a one-night-stand, let alone love. Yet for some reason, they just can't keep their hands off each other.Somehow a rogue attack of chickenpox is about to turn into a love story with two very reluctant participants... And there's cake. A lot of cake.Ready, Set, Bake is a new stand-alone lesbian romance from Sienna Waters, the author of the Oakview and Monday's Child lesfic series, as well as the bestsellers The Wrong Date and A Perfect Mess.

    Take a culinary adventure through one of gaming's most beloved franchises!With stunning photography and step by step instructions, this book gives you everything you need to recreate some of this game's most iconic dishes.

    

    There is power in that.” —Cheryl Day, in the New York Times   And from this position of strength comes Day’s next cookbook: a complete book of Southern baking recipes written by this great-grandchild of a former slave who is also one of our country’s most acclaimed bakers. In a tome filled with recipes for both savory and sweet baked goods and pastries, Day shows that the creators of our favorite Southern recipes—from cathead biscuits to chess pie—were the slaves who worked in the kitchens of the grand home and plantations of the South. Today these recipes have become a beloved part of American cuisine, and Day shares the secrets to making all the Southern baking mainstays, like Flaky Buttery Biscuits and Skillet Cornbread, and creative twists, like a Cold-Oven Pound Cake and Sweet Tea Custard, as well as accompaniments and drinks to serve alongside. Organized by category, there are Southern slow breads like Sally Lunn Bread and Buttermilk Buns; coffee cakes and loaf cakes, like a Brown Butter Sock-It-to-Me Cake and a 7-Up Cake; layer cakes, including a Pig-Pickin’ Cake that’s a mainstay at Southern barbecues; cookies good for Southern teas, like Lime Cornmeal Shortbread; and recipes to illustrate an evolving South, with those from different cultures too—from Mexican Concha Buns to French Madeleines made with cornmeal. Pies are an important part of Southern food, and this book features both classic and unique favorites, including fruit pies, chocolate pies, savory pies, and hand pies, all with an expanded section on piecrust variations. Cakes take the form of sheet cakes, loaf cakes, and layers cakes and include lessons on cake decorating. This monumental piece of work is Cheryl Day baking at its best with recognition of the past and a strong case for why her Southern baking is our future.

    Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus.In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread.Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

    All for snacking, celebrating, and everything in between!With 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are just a fan of a good old-fashioned yellow layer cake with chocolate fudge icing, you'll find your calling--and won't have to spend all day making it.

    Sophisticated and approachable--many don't even require an electric mixer--these new classics are divided into chapters by flavors and attributes such as Chocolaty, Boozy, Fruity, Smoky, and Savory.Unexpected combinations like Malted Brownie Biscotti, Key Lime Pie Meringues, Smoked Butter & Chocolate Chunk Cookies, Chewy Blueberry Muffin Sugar Cookies, and Pretzels & Stout Cookie Bars will become your go-to treats for stealing the show 
at bake sales, gift exchanges, and holiday cookie swaps. Jesse's trustworthy recipes and pro baking advice deliver sweet satisfaction to anyone looking to up their cookie game.

    But, according to Dan Keeling and Mark Andrew, the duo behind London's Noble Rot, it needn't be that way. In Wine from Another Galaxy they'll help you to understand how it is made, where to buy it, what to look for when you drink it, and how to talk about it. And once you've mastered the basics, they'll take you on a journey through the best of European wine culture, meeting the people and places behind their favorite bottles. Indeed, Dan and Mark have spent years visiting growers that you probably haven't heard of, from the original thinkers of the natural wine movement to the iconic estates of Burgundy and Bordeaux. This is the alternative, accessible, no-holds-barred guide to wine, where the usual clichés and rules don't apply.

    With Mary's help, you will learn how to make each meal in the book extra special! Simply follow her tips and tricks in the kitchen to get the perfect results, every time. Just as she does! Cook to Perfection with Mary BerryHave you ever wanted to cook salmon that melts in your mouth? Or cook a steak to the perfect shade of pink? How about a cake that's both springy and moist? Now you can! In this delightful recipe book, Mary will introduce you to key techniques for recipes that won't flop. Stunning photographs and easy to follow instructions illustrate each stage of cooking, making this recipe book ideal for cooks who are just starting out.This cookbook draws on Mary's many years of experience and will teach you all about those small details that make a difference in the kitchen. From the secret to making the perfect ham from scratch, baking featherlight muffins, and the key tips to creating super-crunchy dessert toppings.

    Learn how to maximize your stores of beans, flour, and pasta with easy recipes that rely on a simple set of nonperishable ingredients supplemented by up to five additional items. Get dinner on the table without extra trips to the store, throw together a casserole for a neighbor in need, or entertain unexpected guests without added stress. You'll be ready for anything with 100 recipes for craveable comfort food to feed yourself, your family, and your community.Former MasterChef contestant Tanorria Askew shares recipes from her family's Midwestern table, drawing on a tradition of cooking she learned from her grandparents: make the most of what you have, and share it with those you love.Stock your shelves: Learn how to thoughtfully stock your pantry and fridge with everyday essentials and emergency rations.Make last-minute meals: Need to get dinner on the table quickly? You already have all you need.Perfect for beginners: Get a solid foundation in kitchen essentials and learn basic techniques with easy-to-execute recipes.Recipes include: Chicken, Mushroom, & Rice Skillet; Turkey, Black Bean & Sweet Potato Soup; Browned Butter Couscous Salad; Blackberry Cobbler

    After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country.The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables.In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows.The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.

    As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South.

    He’s well-known, his restaurant is Michelin starred and he can write his own ticket anywhere he wants. Until his grandmother calls him home and drops two bombshells:1) She has cancer and she’s not seeking treatment.2) She’s willing half her estate to DeShawn’s ex-husband, Malik.Make that three bombshells. 3) That whole divorce thing? It didn’t quite go through. DeShawn and Malik are still married.And when DeShawn’s shady uncle contests Grandma’s will, there’s only one path back to justice: play it like he and Malik have reconciled. They need to act like a married couple just long enough to dispense with the lawsuit.Once DeShawn is back in Malik’s orbit, it’s not hard to remember why they parted. All the reasons he walked away remain—but so do all the reasons he fell in love in the first place.Carina Adores is home to romantic love stories where LGBTQ+ characters find their happily-ever-afters.Also from Jayce Ellis:Higher EducationBook 1: Learned BehaviorsBook 2: Learned ReactionsHigh Rise:Book 1: JeremiahBook 2: André

    Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies.Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.

    

    But even more, I have loved meeting Josefina. I found myself transported to extraordinary middle places: Argentina and the United States, the ghostly limbos between life and death, youth and adulthood. Sobremesa reads like a cross between magical realism and the food section of the New York Times. Delicioso!”—Beth Ostrosky-Stern, Pittsburgh Native and New York Times Bestselling Author“Sobremesa takes us inside Josephine’s kitchen where we get the chance to explore her unique culinary journey and her beloved Argentina. Josephine’s story tells us about a side of Argentine cuisine and eating culture that isn’t usually written about: the importance that family, friendship, delicious food, and vino have at the table. A delight to read that will warm your corazón.”—Allie Lazar, Argentina-Based Freelance Eater and Writer, Creator of Pick Up the Fork Food Blog“At once a magical matrilineage, recipe book, and love letter to Argentinian culture, Josephine's Sombremesa is not only a moving culinary memoir, but a timely cultural portrait and call to return to a slower, more sensual relationship with our loved ones and ourselves.”—Allie Rowbottom, author of Jell-O Girls“Josephine didn’t just find a love for Argentina, reconnecting with her family’s past and heirloom recipes. She’s uncovered a sisterhood in sobremesa, and wants to extend it to those who still don’t know about it or who don’t yet know they just might need it most. Because it’s there, in the intimacy of our own kitchens that we join forces, connecting in the place that, for so many people and families, is a meeting point, a place where culture lives on and transforms itself.”—Sofía Pescarmona, Entrepreneur and Viticulturist, CEO and Owner, Lagarde Winery and Fogón Restaurant in Mendoza ArgentinaIf food is the universal language of love, sobremesa is the romance. Gather around the table with C-level career woman turned foodpreneur, Josephine Caminos Oría, as she cooks up a magical tale, told morsel by morsel, of some of her most memorable tableside chats—sobremesas—that provided the first-generation Argentine-American the courage to leave the safe life she knew and start over from scratch. In her coming-of-age adventure, Josephine travels to her family’s homeland of Argentina in search of belonging—to family, to country, to a lover, and ultimately, to oneself. Steeped in the lure of Latin culture, she pieces together her mom and abuela’s pasts, along with the nourishing dishes—delectably and spiritually—that formed their kitchen arsenal. But Josephine’s travels from las pampas to the prairie aren't easy or conventional. She grapples with mystical encounters with the spirit world that lead her to discover a part of herself that, like sobremesa, had been lost in translation. Just as she's ready to give up on love all together, Josephine’s own heart surprises her by surrendering to a forbidden, transcontinental tryst with the Argentine man of her dreams. To stay together, she must make a difficult choice: return to the safe life she knows in the States, or follow her heart and craft a completely different kind of future for herself—one she never saw coming. This other worldly, multigenerational story of a daughter's love and familial culinary legacy serves up, in 13 courses, the timeless traditions that help Josephine navigate transformational love and loss. It’s a reminder that that home really is anywhere the heart is. Sobremesa invites you to linger at the table, reveal your own hidden truths and savor the healing embrace of time honored food and the wisdom it espouses. Foreword by Sofía Pescarmona, CEO and Owner, Lagarde Winery

    When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night. Themed chapters showcase all the reasons to love autumn and winter cooking: • Find new celebration favorites with a chapter of centerpiece dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests. • Picked apples on an autumnal adventure? All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up. • Create the ultimate party spread with chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws. • Obsessed with pumpkin? So are we! In the Everyone Loves Pumpkin chapter you'll find everything from Creamy Pumpkin-Chai Soup to Rum Pumpkin Chiffon Pie. • Bake to your heart's content with chapters covering breads, cookies, cakes, pies, puddings, and more. • Give the gift of food with recipes for Rocky Road Bark and Fruits of the Forest Liqueur.America's Test Kitchen's tips and tricks guarantee every meal is a success. Flip to the introduction for menus and entertaining tips. Plus, we've added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with last-second appetizers.

    “A locavore before the word existed” (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive.   Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botani­cal backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook’s appreciation for what’s on their kitchen counter. What’s Good a layered, insightful, and utterly enjoyable meal.