With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:• The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.• The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.• The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.• The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.

    Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.

    Features: Over 900 new recipes -- 1,200 in all-reflect current eating habits and lifestyles; 500 new photographs -- over 700 in all-including 60 percent more of finished food than the last edition; Dozens of new recipes offer ethnic flavours, fresh ingredients, or vegetarian appeal; Many recipes feature make-ahead directions or quick-to-the-table meals; New chapter provides recipes for crockery cookers; Efficient, easy-to-read format, with recipes categorised into 21 chapters, each thoroughly indexed for easy reference; Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques; Appliance-friendly recipes help cooks save time and creatively use new kitchen tools; Nutrition information with each recipe, plus diabetic exchanges; Contemporary food photography attracts browsers and helps cooks discover new recipes to make; Icons identify low-fat, no-fat, fast, and best-loved recipes; Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen; Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents; Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques.

    For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty. Whether you're ready to gild your breakfast sausages with gold, re-create the Last Supper, or cook a whole pig in an underground fire pit, this book takes it all on with gusto and little regard for what one might call decency.Gastronaut answers questions like: • what foods make us fart? • how do you make your own moonshine? • is it possible to teach grandmas to suck eggs? • how would you stage a bacchanalian orgy in the comfort of your own home? Here is the perfect book for people who are fascinated by the wilder side of food and who, every now and then, want to show off their penchant for the extreme. THE GASTRONAUT'S CREED Food will consume 16 percent of my life. That life is too precious to waste; therefore: • I resolve, whenever possible, to transform food from fuel into love, power, adventure, poetry, sex, or drama. • I will never turn down the opportunity to taste or cook something new. • I will never forget: canapés are evil. • I will remember that culinary disaster does not necessarily equal failure. • I will always keep a jar of pesto to hand in case of the latter.

    Now he’s a full-time, stay-at-home Dad and his experience with food has changed . . . a little. He's come to realize that kids don’t need puree in a jar or special menus at restaurants, and that raising an adventurous eater is about exposure, invention, and patience. He writes of the highs and lows of teaching your child about food--the high of rediscovering how something tastes for the first time through a child’s unedited reaction, and the low of thinking you have a precocious vegetable fiend on your hands only to discover that a child’s preferences change from day to day (and may take years to include vegetables again). Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself who makes huge sandwiches, gobbles up hot chilis, and even helps around the kitchen sometimes. Hungry Monkey takes food enthusiasts on a new adventure in eating and offers dozens of delicious recipes that "little fingers" can help to make.

    Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. I do, Kennedy said, Stop letting men tell your story.OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness.Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her.In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.

    In 1965, after a notorious family feud, Robert Mondavi––then 52 years old–– was thrown out of his family's winery. Far from defeated, Mondavi was dedicated to a vision of creating a superior wine. What has happened since that fateful day is one of the greatest sucess stories of American business. The Robert Mondavi Winery is respected around the world, and Mondavi is the man who is most responsible for the worldwide recognition of American winemaking, as well as changing America's palate for fine wine and fine food. In Harvests of Joy, Mondavi shares how, through his passion for excellence, he achieved this extraordinary position, one he reached not without pain and sacrifice. With invaluable insider tips on his approach to both winemaking and to running a business, Mondavi's story is "a grand example of the fact that in America you can pretty much be, do, or accomplish whatever you set out to." (Ventura County Star)

    Mireille's answer? This buoyant book brimming with fresh advice and seasonal stories--on food "bien sur" (more than 100 delicious new recipes) but also on many other aspects of living that should bring us pleasure, such as picking a wine, dressing well, even arranging flowers. French women not only stay slim while relishing life to the fullest, they also have the longest life expectancy in the Western world. And now Mireille shows us how they attune themselves to the rhythms of the year. Together with a bounty of new dining ideas and menus, she offers us a treasury of tips on style, grooming, and entertaining, all designed to focus the mind on sensory pleasure for maximum enjoyment. Here are four seasons' worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic. Whether your aim is finding two scoopfuls of pleasure in one of "creme brulee" or entertaining beautifully when time is short and expectations are high, the inspiration you need is here. Taking us from her childhood in Alsace-Lorraine to her summers in Provence and her busy life in New York and Paris, this book of scrumptious Gallic wisdom and wit shows how anyone anywhere can develop a healthy, holistic lifestyle. In the voice that entranced more than a million honorary French women, Mireille demonstrates that there is indeed an art to joyful living, and that equilibrium--being "bien dans sa peau" and true to one's individual nature--is the key to a long and healthy life. Full of sage, irresistible advice on everything from decanting to detoxing, from yogurt to yoga, "French Women for All Seasons" is an essential guide to savoring all life's moments--in moderation, in season, and, above all, with pleasure.

    Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    Rumors of rebel attacks were no more than a distant worry. But when 12-year-old Mariatu set out for a neighboring village, she never arrived. Heavily armed rebel soldiers, many no older than children themselves, attacked and tortured Mariatu. During this brutal act of senseless violence they cut off both her hands. Stumbling through the countryside, Mariatu miraculously survived. The sweet taste of a mango, her first food after the attack, reaffirmed her desire to live, but the challenge of clutching the fruit in her bloodied arms reinforced the grim new reality that stood before her. With no parents or living adult to support her and living in a refugee camp, she turned to begging in the streets of Freetown. As told to her by Mariatu, journalist Susan McClelland has written the heartbreaking true story of the brutal attack, its aftermath and Mariatu's eventual arrival in Toronto where she began to pull together the pieces of her broken life with courage, astonishing resilience and hope.

    Written by well-loved writer and blogger, Shauna Niequist, this mix of Girl Meets God and the Food Network is a funny, honest, and vulnerable spiritual memoir. Bread & Wine is a celebration of food shared and life around the table, and it reminds us of the joy we find in connection and relationship. It's about the ways that God teaches and nourishes us as we nourish the people around us. It's about hunger, both physical and otherwise, and the connections between the two. Recipes are included for the dishes you can almost taste as you read about them. From Butternut Squash Risotto to Apple Crisp with Vanilla Ice Cream and Salted Caramel Sauce, you will be able to recreate the comforting and satisfying meals that come to life in Bread & Wine.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.Photography by Evan Sung

    Now, in her first cookbook, Kim combines her beautiful storytelling style with simple and wonderful recipes that are full of flavour: surprising yet comforting, and easy enough for every day. Welcoming us into her close-knit circle, she introduces us to her mother and five aunts, each with her story, each with her secrets, told through the food of the country they had to leave, Vietnam.Starting with easily-prepared base ingredients of sauces, quick pickled vegetables and toasted rice flour, we move on to soups, sautés, vegetables, grilled foods, desserts and more. Sample recipes include: Stuffed Squash Soup; Vermicelli Bowls; Caramel Pork; Calamari, Pork and Pineapple Stir-fry; Fried Lemongrass Fish; and Vietnamese Tapioca and Banana. Also, in collaboration with sommelier Michelle Bouffard, Kim suggests wine pairings for these Vietnamese dishes.Kim says that Vietnamese often display their affection more easily with food than with words. This exquisite book deliciously demonstrates that every meal is an opportunity to show love, and to be grateful for those who sit down to eat with us.