"If I don't offer it milk, our son will grow up to look like a lizard," she explained. Clearly I had a lot to learn about life in Africa.On the cusp of middle age, Simon Fenton leaves Britain in search of adventure and finds Senegal, love, fatherhood, witch doctors—and a piece of land that could make a perfect guest house, if only he knew how to build one. The Casamance is an undiscovered paradise here mystic Africa governs life, people walk to the beat of the djembe, when it rains it pours, and the mangoes are free. But the fact that his name translates to "vampire" and he has had a curse placed on him via the medium of eggs could mean Simon’s new life may not be so easy.

      At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished."  Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen

    Her journey, eloquently and intimately told, is a tribute to the resilience of families everywhere.Andalibian takes us first into her family's tranquil, jasmine-scented days of prosperity in Mashhad, Iran, where she and her brothers grow up in luxury at the Rose Hotel, owned by her father. In the aftermath of the 1979 revolution the family is forces to flee: first to the safety of a mansion in Tehran, next to a squalid one-room flat in London, and finally to California, where they discover they are not free from the weight of their own secrets. Caught between their parents' traditional values and their desire to embrace and American way of life, Andalibian and her brothers struggle to find peace in the wake of tragedy.In the tradition of "The Kite Runner," "House of Sand and Fog," and "Reading Lolita in Tehran," this is a universal story of healing and rebirth.

    In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated. You’ll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard Salad. You’ll learn how to make great food from simple ingredients you have on hand, like Potato Nachos. You’ll discover recipes for less-familiar produce from your market or your backyard, such as Chicken with Garlic Scape Pesto and Dandelion Green Salad with Hot Bacon Dressing. Many of these recipes have been in Knauer’s family for generations, like Pennsylvania Dutch-Style Green Beans or Cloud Biscuits. You won’t want to miss his expertly tweaked renditions of his mother and grandmother’s desserts: Strawberry Cream Cheese Pie, Blueberry Belle Crunch, and Mary’s Lemon Sponge Pie. Whether you want to learn how to roast a pig, make your own hot sauce, or brew hard cider, The Farm brings artisanal cooking home, even as Knauer’s vivid stories trace a year in the seasons of the farm.

    It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

    Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists "see the real Zanzibar" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, a real-life princess from Tanzania, who now lives in suburban New York and makes a mean Matoke (Stewed Plantains with Beans and Beef); and Somalia's Ashura Babu-Bi Ashura, widow to Abdulrahman Babu, the late Zanzibari Marxist and revolutionary leader, known for her Samaki Wa Kupaka (Coconut Fish Curry).Through Julia and Hawa's writing--and their own personal stories--the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.

    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

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    But it might surprise you to learn that this isn’t just an American problem.   Packaged snacks and junk foods are displacing natural, home-cooked meals throughout the world—even in Italy, a place we tend to associate with a healthy Mediterranean diet. Italian children traditionally sat at the table with the adults and ate everything from anchovies to artichokes. Parents passed a love of seasonal, regional foods down to their children, and this generational appreciation of good food turned Italy into the world culinary capital we’ve come to know today.   When Jeannie Marshall moved from Canada to Rome, she found the healthy food culture she expected. However, she was also amazed to find processed foods aggressively advertised and junk food on every corner. While determined to raise her son on a traditional Italian diet, Marshall sets out to discover how even a food tradition as entrenched as Italy’s can be greatly eroded or even lost in a single generation. She takes readers on a journey through the processed-food and marketing industries that are re-manufacturing our children’s diets, while also celebrating the pleasures of real food as she walks us through Roman street markets, gathering local ingredients from farmers and butchers.   At once an exploration of the US food industry’s global reach and a story of finding the best way to feed her child, The Lost Art of Feeding Kids examines not only the role that big food companies play in forming children’s tastes, and the impact that has on their health, but also how parents and communities can push back to create a culture that puts our kids’ health and happiness ahead of the interests of the food industry.

    In this deliciously spicy book, Anjum Anand, voted Personality of the Year at the British Curry Awards, presents an eclectic choice of her favourite curries. These include regional dishes, favourite restaurant classics and many of her own original creations. As with all Anjum’s recipes, they are written to suit a lighter, healthier way of eating; but every dish bursts with the flavours of India. Divided into chapters on Fish and Seafood, Poultry and Game, Meat and Vegetable curries, there is a final chapter featuring the usual accompaniments: side dishes, breads, rice, chutneys and raitas. This is the essential book for all lovers of Indian food, whether they are confident cooks or novice enthusiasts.

    Mikhail extensively interviews these women—who’ve lost their families and loved ones, who’ve been sexually abused, psychologically tortured, and forced to manufacture chemical weapons—and as their tales unfold, an unlikely hero emerges: a beekeeper, who uses his knowledge of the local terrain, along with a wide network of transporters, helpers, and former cigarette smugglers, to bring these women, one by one, through the war-torn landscapes of Iraq, Syria, and Turkey, back into safety.In the face of inhuman suffering, this powerful work of nonfiction offers a counterpoint to Daesh’s genocidal extremism: hope, as ordinary people risk their own lives to save those of others.

    For families, cooking from September to June is about way more than just packing lunch boxes. It's trying to shoehorn a healthy dinner into already tight schedules that go in multiple directions; it's getting everyone fed before the school bus arrives; it's fuelling kids up for soccer practice and figuring out dinner when you get home after the dance recital. This book addresses every major food dilemma parents face during the 300-plus days of the school year, with 110 recipes and road-tested, guaranteed-to-work, effective strategies that will keep families on track even during the most hectic weeks. Learn how to become a lunch ninja that packs school lunches even the pickiest kid will love; master the art of the meal prep to save your sanity; celebrate the humble leftover and transform it into lunches and dinners that no one at the dinner table will ever complain about; fuel your active kids so that their brains and bodies are fed. From strategic dinners that become school lunches to double-duty baking that puts the "fast" in breakfast, The School Year Survival Cookbook is an indispensable guide for every parent, kitchen, and family.

    He wanted to learn Arabic, explore Cairo's neighborhoods, and visit the legendary archaeological digs of Upper Egypt. After his years of covering China for The New Yorker, friends warned him Egypt would be a much quieter place. But not long before he arrived, the Egyptian Arab Spring had begun, and now the country was in chaos.In the midst of the revolution, Hessler often traveled to digs at Amarna and Abydos, where locals live beside the tombs of kings and courtiers, a landscape that they call simply al-Madfuna "the Buried." He and his wife set out to master Arabic, striking up a friendship with their instructor, a cynical political sophisticate. They also befriended Peter's translator, a gay man struggling to find happiness in Egypt's homophobic culture. A different kind of friendship was formed with the neighborhood garbage collector, an illiterate but highly perceptive man named Sayyid, whose access to the trash of Cairo would be its own kind of archaeological excavation. Hessler also met a family of Chinese small-business owners in the lingerie trade; their view of the country proved a bracing counterpoint to the West's conventional wisdom.Through the lives of these and other ordinary people in a time of tragedy and heartache, and through connections between contemporary Egypt and its ancient past, Hessler creates an astonishing portrait of a country and its people. What emerges is a book of uncompromising intelligence and humanity--the story of a land in which a weak state has collapsed but its underlying society remains in many ways painfully the same. A worthy successor to works like Rebecca West's Black Lamb and Grey Falcon and Bruce Chatwin's The Songlines, The Buried bids fair to be recognized as one of the great books of our time.

    Acclaimed as a classic, it was a travel book like no other. Quirky, discursive, endlessly curious, Heat-Moon had embarked on an American journey off the beaten path. Sticking to the small places via the small roads -- those colored blue on maps -- he uncovered a nation deep in character, story, and charm. Now, for the first time since Blue Highways, Heat-Moon is back on the backroads. Roads to Quoz is his lyrical, funny, and touching account of a series of American journeys into small-town America.

    On these frequent visits to check on his elderly parents, he bore witness to Zimbabwe's dramatic spiral downwards into thejaws of violent chaos, presided over by an increasingly enraged dictator. And yet long after their comfortable lifestyle had been shattered and millions were fleeing, his parents refuse to leave, steadfast in their allegiance to the failed state that has been their adopted home for 50 years.Then Godwin discovered a shocking family secret that helped explain their loyalty. Africa was his father's sanctuary from another identity, another world.WHEN A CROCODILE EATS THE SUN is a stirring memoir of the disintegration of a family set against the collapse of a country. But it is also a vivid portrait of the profound strength of the human spirit and the enduring power of love.