Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    With an irrepressible sense of humor and a passion for good food, Child ushered in the nation's culinary renaissance and became its chief icon. Unlike the great cooking teachers who preceded her, she won her audience through the revolutionary medium of television. Millions watched as she spun threads of caramel, befriended a giant monkfish, wielded live lobsters, flipped omelets and unmolded spectacular desserts. Her occasional disasters, and brilliant recoveries, were legendary. Yet every step of the way she was teaching carefully crafted lessons about ingredients, culinary technique, and why good home cooking still matters. Award-winning food writer Laura Shapiro describes Child's unlikely career path, from California party girl to cool-headed chief clerk in a World War II spy station to bumbling amateur cook and finally to the classes at the Cordon Bleu in Paris that changed her life. Her marriage to Paul Child was at the center of all her work. Unlike much of what has been written about Child, Shapiro portrays a woman who was quintessentially American, and whose open-hearted approach to the kitchen was a lesson in how to live.

    It includes tales of living on her own at 14 (and how laundry may have saved her life), getting stuck in a gas station overhang on a cross country road trip, saying goodbye to her father in a way only he could have understood, and many more adventures and lessons that have led her to the successful, happy, and healthy place she is today.

    The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

    You may have even visited The Lady & Sons to taste for yourself the down-home delicacies that made her famous and even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and lows of her life in the inimitable charming and irreverent style that you know from her television shows and personal appearances. She talks about long childhood summers spent in a bathing suit and roller skates and hard years living in the back of her father's gas station; a buzzing high school social life of sleepovers, parties, cheerleading, and boys; and a difficult marriage. The death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom. Of course, you can't get by on charm alone: as Paula has learned, you need plenty of willpower, hard work, and, above all, the love and support of family and friends to finance, sustain, and run a successful restaurant.In each chapter, Paula shares new recipes: there's serious comfort food like her momma's Chocolate-Dippy Doughnuts, Courage Chili for when you know life's going to get tough, Sexy Oxtails for seducing that special someone, and the recipe for her new mother-in-law's Banana Nut Delight Cake that Paula finally got just right. And you'll love the never-before-seen photos of her family.In this memoir, Paula Deen speaks as frankly and intimately as few women in the public eye have ever dared. Whether she's telling tales of good times or bad, her story is proof that the old-fashioned American dream is alive and kicking, and there still is such a thing as a real-life happy ending.

    From miraculous pregnancies to dirty protests, and from violent attacks on prisoners to heartbreaking acts of self-harm, she has witnessed it all. In this memoir, Amanda reveals the stories, the patients and the cases that have shaped a career helping those most of us would rather forget.

    When he sees her again in a Venice café a year later, he knows it is fate. He knows little English; and she, a divorced American chef, speaks only food-based Italian. Marlena thinks she is incapable of intimacy, that her heart has lost its capacity for romantic love. But within months of their first meeting, she has packed up her house in St. Louis to marry Fernando — “the stranger” as she calls him — and live in that achingly lovely city in which they met. Vibrant but vaguely baffled by this bold move, Marlena is overwhelmed by the sheer foreignness of her new home, its rituals and customs. But there are delicious moments when Venice opens up its arms to Marlena. She cooks an American feast of Mississippi caviar, cornbread, and fried onions for the locals... and takes the tango she learned in the Poughkeepsie middle school gym to a candlelit trattoría near the Rialto Bridge. All the while, she and Fernando, two disparate souls, build an extraordinary life of passion and possibility.Featuring Marlena’s own incredible recipes, A Thousand Days in Venice is the enchanting true story of a woman who opens her heart — and falls in love with both a man and a city.

    This book features 80 gluten-, grain-, and dairy-free treats for the health-conscious chocolate lover.Known to botanists as Theobroma cacao ("food of the gods"), cacao isn't just a flavor, it's an experience. It's no wonder that millions of people turn to chocolate for comfort and pleasure. Kelly Brozyna welcomes this heavenly treat into the Paleo diet with this innovative collection of recipes.Choosing organic and ethically-sourced chocolate is equally as important as selecting sustainable meat. Addressing chocolate farming and production, Kelly and her husband present everyone's favorite indulgence in a global context.The book concludes with a special bonus chapter—10 savory recipes that incorporate chocolate. While mole is well-known for its delightful use of chocolate, other dishes such as Spicy Massaman Curry, Tomato & Cherry Chicken Cutlets, and Chili with Roasted Butternut Squash are equally complimented by chocolate.Enjoy these recipes from breakfast to dinner, and especially for dessert.

    Joe first learned the ropes from his father, Felice Bastianich, the ultrapragmatic, self-proclaimed “restaurant man.” After college and a year on Wall Street, Joe bought a one-way ticket to Italy and worked in restaurants and vineyards. Upon his return to New York, he partnered with his mother, Lidia, and soon joined forces with Mario Batali, establishing one superlative Italian restaurant after another.Writing vividly in an authentic New York style that is equal parts rock ’n’ roll and hard-ass, bottom-line business reality, Joe explains: how Babbo changed the way people think of Italian restaurants; how Lupa and Esca were born of “hedonistic, boondoggle R&D trips” through Italy; and how Del Posto managed to overcome a menu that was so ambitious that at first it could not even be executed and became the first four-star Italian restaurant in America. He lays the smackdown on the wine industry, explaining that no bottle of wine costs more than five dollars to make.Joe speaks frankly about friends and foes, but at the heart of the book is the mythical hero Restaurant Man, the old-school, bluecollar guy from Queens who once upon a time learned to sweat it out and make his money through hard work. Throughout he stays true to the real secret of his success—watching costs but being ferociously dedicated to exceeding the customer’s expectations on every level and delivering the best dining experience in the world.

    In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.

    Along the way, Ted details his late ’60s stint as an unlikely star with the sunshine pop outfit Harpers Bizarre and his grind-it-out days as a Warner Bros. tape listener, including the life-altering moment that launched his career as a producer: his discovery of the Doobie Brothers. Ted Templeman: A Platinum Producer’s Life in Music takes us into the studio sessions of No. 1 hits like “Black Water” by the Doobie Brothers and “Jump” by Van Halen, as Ted recounts memories and the behind-the-scene dramas that engulfed both massively successful acts. Throughout, Ted also reveals the inner workings of his professional and personal relationships with some of the most talented and successful recording artists in history, including Steven Tyler and Joe Perry of Aerosmith, Eric Clapton, Lowell George, Sammy Hagar, Linda Ronstadt, David Lee Roth, and Carly Simon.

    We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch�teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.

    In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking.   • The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America.    • Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection.    • Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes.    • Features menus for putting together Chinese banquets and dinners at home.

    Overwhelmed as his condition tragically worsened, she had to believe that while Joel’s loss was permanent, so was their love.Left to raise their young daughter on her own, and to act as if she could resume life without her beloved husband by her side, Melissa found that she didn’t fit the typical idea of widowhood or meet the expectations of mourning. She didn’t look like a widow or act like a widow, but she felt like one. Melissa was widowish.Melissa’s personal journey through grief and beyond includes unlikely inspiration from an evangelical preacher, the calming presence of some Real Housewives, and the unexpected attention of a charismatic musician. A modern take on loss, Widowish illuminates the twists of fate that break our world, the determination that keeps us moving forward, and the surprises in life we never see coming.

    With never-before-seen photographs from Jenna's private collection, exclusive photos taken for this book, and original cartoon strips, this memoir is an unparalleled exploration of sexual freedom.