Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most any restaurant.The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner is an experience that lasts an entire evening. The clubs emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.Author Ron Faiola is the critically acclaimed director and producer of the documentary by the same name. Supper clubs are hugely popular with Wisconsin locals and regularly frequented by all Midwestern foodies "in the know." With Wisconsin Supper Clubs as a guide, these establishments are primed to be choice summer road trip destinations for anyone looking for low-cost vacations this summer. After the successful debut of Faiola's documentary, this book is sure to be a hit throughout the region and beyond.

    Well, here it all is: recipes with few ingredients that are so simple and easy you’ll have no excuse not to make them. Everyone at your table will be begging for seconds!” Inspired by her healthy Mediterranean heritage, her hectic schedule, her beloved Greek family—and packed with beautiful photos—The EveryGirl’s Cookbook focuses on fresh and natural ingredients that yield a wide variety of both healthy and splurge-worthy food, including  Breakfast: Strawberry Shortcake French Toast, Apple Pie Quinoa Porridge, Sweet Potato and Black Bean Breakfast BurritoLunch: Three-Bean Power Salad, Caramelized Veggie Flatbreads, Kale and Lemon Oil PizzaDinner: Melted Baked Ziti with Charred Cauliflower, Double-Cheese-Stuffed Artichokes, Spinach and Walnut-Stuffed Portobello MushroomsEntertaining: Meatball Sliders, Sloppy BBQ Buns with Cabbage Coleslaw, Summertime Watermelon-Feta SaladProtein Snacks: Spicy Avocado Toasts, Chickpea Poppers, Speedy Egg SaladDesserts: Oatmeal Chocolate Chip Cookies with Toasted Pecans, Anytime Oatmeal Fruit Crumble, Greek Yogurt Strawberry Sunday.   Maria also includes recipes for pre- and post-workout smoothies, dishes to boost your immune system, diabetic-friendly and gluten-free fare, and even a bonus selection of healthy doggie treats to make your pup’s tail wag. Whether you are a whiz in the kitchen or just learning your way around it, Maria’s warm and supportive guidance will help EveryGirl live healthily, happily, and meaningfully. As she says: “No experience? No problem. Let’s get cooking!”From the Trade Paperback edition.

    #GirlBoss. Time's Up. From Silicon Valley to politics and beyond, women are reshaping our world. Now, in anticipation of the 100th anniversary of the 19th amendment, this bold and inspiring book from National Geographic mines 130 years of photography to showcase their past, their present, and their future. With 400+ stunning images from more than 50 countries, each page of this glorious book offers compelling testimony about what it means to be female, from historic suffragettes to the haunting, green-eyed "Afghan girl." Organized around chapter themes like grit, love, and joy, the book features brand-new commentary from a wide swath of luminaries including Laura Bush, Gloria Allred, Roxane Gay, Melinda Gates, New Zealand prime minister Jacinda Ardern, and the founders of the #MeToo and Black Lives Matter movements. Each is accompanied by a bold new portrait, shot by acclaimed NG photographer Erika Larsen. The ultimate coffee table book, this iconic collection provides definitive proof that the future is female.

    What has remained true over time is that the French have a determined hold on their beloved regional classic dishes, the ones they grew up with that their mothers and grandmothers and grandmothers before them made—French comfort food. Collected here are recipes from friends and acquaintances Hillary Davis has made while living in France, recipes handed down through the years as well as modern family remakes of the originals. With these resources, plus referring to her hundreds of well-worn cookbooks, Davis has brought together her favorite comfort food recipes from France, with a hope that they will inspire and charm you, showing just how fabulous good home-cooked food from France can be. Hillary Davis , food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire.

    The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique concept.In My Last Supper: The Next Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Joël Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?"A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Next Course is so much more than a coffee table book - it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.

    We’ve split the magazine into parts FOR WOMEN and FOR MEN; they meet in the middle with SEX. In the ladies’ section, Fuchsia Dunlop cooks stag penises; Alice Waters discusses being a woman in the kitchen; Amelia Gray tries out the offerings at the toughest strip club in LA. For the gents, Ben Shewry, chef of Melbourne’s much heralded Attica, talks food and fatherhood; men cook with flowers (squash blossoms, nasturtiums, and more); Peter Meehan investigates castration in cooking. You’ll find essays about gay cooking in America, the lasting cultural impact ofThree’s Company’s Jack Tripper, and the food of bachelor mountain ascents. Plus: original art exploring the intersection of food and sex, curated by the creators of Thickness, the erotic comics anthology.Also featuring:FOOD FROM BOOBS (DAIRY RECIPES) BY ANIMAL’S VINNY DOTOLOA Q&A WITH POOCHIE, OF THE WIENERS CIRCLEINTERVIEWS WITH CHINESE DELIVERYMENHAROLD McGEE ON REPR ODUCTIONNEW FICTION BY ANTHONY BOURDAIN AND LAUREN GROFFPLUS! LUCKY PEACH’S BEEFCAKE OF THE MONTHEATLOAF RECIPES FROM OUR MOMS

    It is an outrageously funny, often touching, and continuously shocking tale of a modern sea gypsy. Cap'n Fatty's story is too bizarre to be fiction. Father wears floral skirts; mother is a tad vague. Sister Carole isn't interested in her millionaire suitor; she's too busy smooching with the kid in the cesspool truck. Their strange live-aboard boat caravan includes Mort the Mortician, Backwards Bernie, Ruby Red the Conman, Barefoot Benny, Geeper Creeper, Para the Paranoid, Lusty Laura, Xlax, Shark Boy, the Pawtucket Pirate, Bait Broad, Colonel Crispy, Scupper Lips, Bob the Broker, the Pirate Queen, Otto the Owner, the Twin Slaves of Green Slime-and even a terribly long-winded fellow named (Hurricane) Hugo. All seem hell-bent on avoiding the cops, the creeps, each other, and especially the Dreaded Dream Crushers. Dive in!

    Let Mary take you from new cook to good cook or from good cook to great cook with Mary Berry's Cookery Course. With delicious recipes from soups, starters and mains to bread, puddings and cakes, you can master the foundations of cooking and build your culinary repertoire under the guidance of Mary Berry. You can learn how to cook Mary Berry's favourite recipes with ease and find out how Mary gets her roast chicken skin so crispy and how she ensures her apple pie doesn't have a "soggy bottom". Perfect the basics of cooking with 12 classic 'master recipes' such as leek and potato soup, chargrilled salmon fillets and Victoria sandwich cake with step-by-step instructions. Then cook your way to success with over 100 fail-safe recipes with photographs of each finished dish so you know what you're aiming for each time. Mary also offers advice on ingredients and how to keep a well-stocked pantry as well as teaching kitchen techniques such as whipping egg whites to guarantee perfect results every time. Mary Berry's Cookery Course is perfect for all home cooks who want to learn to cook 'the Mary Berry way'.

    She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas. Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

    An orange café chair, bright blue bicycles against a fence, a weathered white door—Nichole Robertson's sumptuous photographs of the distinctive details of Paris, all arranged by color, evoke a sense of serendipitous discovery and celebrate the city as never before. At once a work of art and a window into the heart of the city, Paris in Color will surprise and delight those who love art, design, color, and, of course, Paris!

    Promptly he announced his plan to make a route that would pass through all the countries of the world, a route he named BLUE ROAD ONE. When, some years later, he found himself astride a black 1100 Honda Gold Wing motorcycle, Blue Road One beckoned, and Scotto set off on a journey that would last more than a decade, take him virtually everywhere in the world, and land him in the Guinness Book of World Records. This is his story, a thrill ride that begins in his native Argentina, crosses Panama in the tumultuous time of Noriega, Mexico in the midst of an earthquake, and finds him broke in L.A. where, in a chance meeting, Muhammad Ali gives him fifty dollars and a signed book. Breaching the Iron Curtain, crossing the Berlin Wall at Checkpoint Charlie, being blessed by the Pope, set upon by cannibals in Sierra Leone, fleeing Somalia on a freighter, Scotto's adventures would be unbelievable if they weren't true. His tale of touring the world from Tunisia to Turkey, Petra to Afghanistan, Yugoslavia to Singapore, traveling miles enough to take him to the moon and back, is unlike any ever told. Come along, for the ride of a lifetime.

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory." --Deborah Madison, author of What We Eat When We Eat Alone and Vegetarian Cooking for Everyone "Romney Steele grew up in the lively bohemian milieu of Nepenthe on the Big Sur coast and knows all the stories worth telling. In My Nepenthe, an intimate, richly illustrated memoir with recipes culled from the restaurant's 60 years, she writes marvelously about her "crazy stew of a family" and especially her beloved grandmother, whose kindness and hospitality were legendary. --Caroline Bates, contributing editor, Gourmet magazineMy Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe.A lyrical feast written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family and their legacy. It recounts stories about the family's more than sixty-year history on the coast, the arts and architecture, and the colorful people who were the genesis of this legendary restaurant.My Nepenthe marks the restaurant's vibrant past as a gathering place and noted bohemian haunt, and its foray into the film industry during the shooting of The Sandpiper, featuring Elizabeth Taylor and Richard Burton. It also explores the lively scene that played out into the '70s, and onward through the current decade where it showcases Nepenthe's unique relationship with Pisoni Vineyards, owned by the renowned winemaker family. My Nepenthe includes more than seventy-five special recipes from the Fassetts, the restaurant, and the cafe, along with spectacular photography that completes the tale.Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters.About NepentheLocated on the Big Sur cliffs 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. Opened in 1949 by the Fassett family, the restaurant is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth.

    Tori Spelling planned her very first party (her own roller skate–themed birthday with a hot-pink- and-turquoise color scheme) at the age of eight, and she’s been hosting friends and family in her home ever since. She knows as well as anyone that “style” and “elegance” don’t often play well with “budget.” Well, with celebraTORI, she rolls up her sleeves and turns that notion on its head—expertly showing how creativity, passion, and smart planning are the secret ingredients for throwing a truly unforgettable bash on any “real world” budget. All it takes is a little elbow grease and a lot of imagination to transport your guests to another world as soon as they walk through the door. In this delightfully entertaining, must-have party companion, Tori shares all the tips and tricks she’s learned from her most successful soirees (and a few train wrecks). It’s like having your own personal party planner for a fraction of the cost!celebraTORI is not just instructional, it’s inspirational. Hosting an event is not about ticking to-dos off a list; it’s about turning an organic idea into a fun day you and your guests won’t forget—so much so that you just can’t wait to do it again . . . with a different theme, of course. Tori covers all the basics, from discovering new reasons to celebrate and choosing a concept, to decorating, creating flower arrangements, making refreshments, and building the corner-stone of any great party: the dessert table! The best part is that all of her suggestions, including her mouthwatering recipes, are 100 percent do-it-yourself. Filled with lots and lots of great advice, handy blueprints, and hilarious anecdotes, celebraTORI will be the most important guest at your next party. It’s the perfect foundation for taking life’s special occasions up a notch . . . or five. *** They say the devil’s in the details, but for me the details are heaven. Maybe an avid planner and host like me should say that in the course of the party I’m on a cloud of joy, but that would be a lie. Planning and preparing are my favorite parts of the process. Truth be told, when it comes to the actual parties, I’m a nervous wreck. But there is a moment of joy. Mine comes when I see the party come together. The guests are flowing through the space, tasting food, trying out any activities, having conversations with friends and strangers. And when I see someone take a bite of dessert, or try out a photo booth costume, or smile as they pick up a favor, well, that makes it all worth it. Creating a party. It’s my favorite thing to do, and I’m inviting you, as my guest, to join me in the festivities. I know we’re going to have fun. Come—discover your inner party planner! Love, Tori

    He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.Praise for Edible Selby:“Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.”- Alice Waters, owner of Chez Panisse Restaurant“Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!”- Simon Doonan, Barneys New York creative ambassador“Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.”- Thomas Keller, The French Laundry“Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.”—Food & Wine magazine“Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.” —New York Daily News“Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur“This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com