Gathering journals, letters, translations, and selections from her many books, this work showcases Fisher's versatility, providing new readers and loyal fans alike with a sampler from her wide-ranging body of work.

    Fisher is to literary prose," wrote the Chicago Sun-Times, "what Laurence Olivier is to acting."  From the Journals of M.F.K. Fisher combines into one volume three acclaimed collections of journals, correspondence, and short stories, the earliest piece written when Fisher was nineteen and the last composed shortly before her death in 1992, at age eighty-three."To Begin Again" gives us a portrait of Fisher's early years, from her family's migration to California in 1912 to her first marriage in 1929. Here she begins to learn about the art of "living well gastronomically" and acquires an appreciation for the nurturance of both body and soul. "Stay Me, Oh Comfort Me" presents a candid portrait of the most traumatic period of Fisher's life -- her divorce from her husband, her marriage to their friend Dillwyn Parrish, and Parrish's tragic illness and death.  "Last House" offers a wry look at an artist grappling with old age and illness, and a poignant remembrance of the experiences that shaped her life's work.Filled with humor, wisdom, and beautifully crafted prose, this collection will introduce to a new generation the life and work of one of the most beloved writers of our era.

    In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.

    From the opening lines of its introduction, her literary gifts are as evident as her passion for good food. Since this work combines recipes with her essays about Monsieur Milbert (the gardener at the Chateau du Fey in Burgundy, where Hesser worked as the cook), readers get to enjoy both of her talents. Hesser worked hard to get M. Milbert to talk with her. She shares the careful, deliberate way she wooed him, sometimes by bringing freshly baked bread to his less mobile wife, sometimes by holding back questions she wanted to ask, just to win his tolerance of her presence. Crusty, surly, and tradition-bound, he is the quintessential French peasant. Fortunately, Hesser--who is respectful and patient even when M. Milbert's stubborn ways exasperated her--knows he is an almost-vanished breed. None of his children, or anyone else, is likely to work as he has, continuing to live mainly off the land for nearly 60 years. Each chapter covers a month, starting with March, when the nearly 400-year-old walled garden comes to life. Hesser talks about the garden, how she used the bounty gathered by M. Milbert, and muses on life in and around Burgundy. In September, "the rains seemed to clean off and illuminate the plants' colors ... everything seemed to wake up, as after a hot, cranky nap." The final tomatoes are harvested, as are the green and butter beans, with Milbert sneakily keeping the best for himself. Hesser visits a neighbor's Portuguese-style garden, as exuberant and vivid as Milbert's is restrained and disciplined. She cooks sautéed red snapper with tomatoes, fennel, and vermouth; makes a profound Tomato Consommé; and slow roasts tomatoes into meltingly tender mounds. Sepia drawings by Kate Gridley add to the low-key charm of this information-packed work. (It even includes a history of purslane going back to the Middle Ages.) The knowledge and maturity of this work belie Hesser's youth. Not yet 30 at the time of writing, she's a wise cook worth following. --Dana Jacobi

    An unforgettable odyssey through the world's legendary culinary capitals, each book includes 130 recipes and full-color photographs throughout.

    Each book includes 145 recipes and full-color photos throughout.

    . . has the art of storytelling . . . and that's one reason it is such a pleasure to read this book. --Newsday In this definitive cookbook, Ronni Lundy taps her Kentucky roots and the recipes and food passions of fellow Southerners--including both home cooks and professional chefs--she met in her travels through the region. As she cooks her way through succulent purple-speckled butter beans, lady cream peas, corn, greens, muscadines, peaches, figs, mayhaws, and other bounty from the Southern garden, she passes along a trove of easy-to-follow recipes that will delight both Southerners who are rediscovering their cuisine and newcomers to it.

    

    Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times—mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a Louisiana barbeque joint, and the spooky hauntings of a cabbage-eating ghost—all in the pursuit of good dining. Thoroughly entertaining, alive with West's distinctive humor and sharp, irrepressible insight, here are incomparable American kitchen tales as warm and tasty as freshly baked bread.

    Here, the sophisticated palate meets the comfort zone with 113 recipes that feature 20 different noodle types.Gorgeously photographed full-page plates accompany the recipes, which include Cantonese Wonton and Noodle Soup, Soba with Eggplant and Miso, Malaysian Curry Laksa, Korean Chap Chae, and Indian Sevian Keer Dessert Noodles. Each is a one-bowl meal that is satisfying, healthy, and delicious.

    Whaley declares, as she sets about sharing her secrets for cooking delicious meals and serving them with style. As in the bestselling Mrs. Whaley and Her Charleston Garden, her approach to entertaining is a mixture of warmth, wry asides, and clever advice.Whaley offers up timeless do's and don'ts for today's hosts and hostesses, offering candid opinions on everything from selecting the guest list to handling cleanup. As a tasty treat, she supplies her one hundred favorite recipes -- including such regional favorites as Pawleys Island Crab Cake and Dancing School Fudge. Here indeed is a classic treasury for cooks and armchair chefs alike.