A companion to TIME's multi-platform documentary, the book includes 15 first person deep-dives into the lives of influential women such as General Lori Robinson, the first woman to lead troops into combat, Kathryn Sullivan, the first woman to walk in space, and Aretha Franklin, the first woman inducted into the Rock and Roll Hall of Fame. Many others, including Oprah Winfrey, Madeline Albright, and Sheryl Sandburg offer their own personal reflections, thematic quotes and perspectives on balance, perseverance and strength.Each first-person piece or quote is accompanied by a distinctive portrait by photographer Luisa Dorr ― set up and taken on her iPhone. Others included in this unforgettable volume: Serena Williams, Ellen Degeneres, Loretta Lynch, Shonda Rimes, Nancy Pelosi, Rita Moreno, Cindy Sherman and Mo’Ne Davis.With a stirring introduction by Nancy Gibbs, herself a pioneer as the first female editor of TIME magazine, this is an inspirational book for all women and men.

    Here, too, are the stories of the extraordinary emperors and generals who brought the empire into being and ultimately presided over its demise. We witness the glittering city of Constantinople from its rise to greatness through its deadly conclusion. Though Byzantium has faded away, its everlasting contributions to our world today are revealed in this fascinating history.

    Filled with fun and likable characters, "Summer in a Glass" brings this burgeoning area to life and captures its exciting diversity--from its immigrant German winemakers to its young, technically trained connoisseurs, from classic Rieslings to up-and-coming Cabernet Francs.

    Unlike any other Plain community in the world, this village is a virtual melting pot of Amish and Mennonites from around the world, intermingled with people, like author Sherry Gore's family, who live there year-round. Gore has put together a cookbook that represents the people who make Pinecraft unique. With hundreds of easy-to-prepare recipes, 16 full-color photographs and black-and-white photographs throughout, this cookbook includes traditional favorites such as Sweet Potato Sweet Mash and Mrs. Byler's Glazed Donuts, as well as Florida favorites including Fried Alligator Nuggets, Grilled Lime Fish Fillets, and Strawberry Mango Smoothies. Interspersed with the recipes are true-life stories about births, engagements, weddings, deaths, funerals, celebrations, wildlife encounters, and accidents told through years of Sherry's Letters from Home column published in The Budget, the Amish newspaper. This delightful cookbook offers readers a faith-based, family-focused perspective of the simple way of life of the Plain People. It is truly a breath of fresh air from Sarasota, Florida!

    We’re rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.In this encompassing guide, a pair of bakers show you how to master this traditional style of bread which has never been more relevant or popular and is a favorite of artisan bakers. Sourdough features fifteen no-fail recipes with clear, step-by-step instructions and photographs to help you make your own artisanal loaves at home.The methods and recipes in Sourdough continue a tradition that is more than 5,000 years old: mix flour and water, then allow the dough to ferment and rise by itself. This extended fermentation process allows for maximum flavor—and easier digestion. With an emphasis on local, heirloom, and ancient grains, Sourdough introduces the natural ingredients used in artisan baking, teaches how to make a stable starter, and explains how to “set the leaven” to create perfect baked loaves. The book comes complete with cook’s notes and a trouble-shooting section to help you to avoid soggy bottoms, over baking, and other common problems.Sourdough is an indispensable resource for bakers, and the perfect starter guide for the beginner bread baker.

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

    It contains 750 recipes, Gullah verses, and sketches by Charleston artists. This classic cookbook is a must-have for any collector! Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies

    Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

    There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

    And that’s just since the Halifax musician started making records of his own in 1999. For a decade before that, he was one-quarter of Thrush Hermit, a band of scrappy Superchunk disciples who became hard-rock revivalists and one of the last survivors of the ’90s pop “explosion” of major-label interest in Halifax.Canada’s east coast has never been much of a pop-culture mecca. Most musicians from the region who’ve ever made it big moved away. But armed with a stubborn streak and a knack for great songwriting, Plaskett has kept Halifax as his home, building both a career and a music community there. Along the way, he’s earned great respect: when he plays shows in Alberta, east-coast expats literally thank him for staying home.Nowhere with You is the study of how he pulled this off, from the origins of Canada’s east-coast exodus to Plaskett’s anointment as “Halifax’s Rick Rubin.” It’s a story about what happens when you call a city “the new Seattle,” about the lessons you learn playing to empty rooms in Oklahoma, and about defying radio-single expectations with rock operas and triple records. It’s about doing what you want, where you want, no matter how much work it takes.

    Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.  Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi  con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.   Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.

    Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including:* The perfect soft-boiled egg in Jane Austen's Emma* Grilled peaches with homemade ricotta in tribute to Joan Didion's "Goodbye to All That"* New England clam chowder inspired by Herman Melville's Moby-Dick* Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs* Brown butter crêpes from Gillian Flynn's Gone GirlBeautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.

    Prior to the tournament, a statistician calculated the Bulldogs as a 200-to-1 shot to win. But as fascinating as what Butler accomplished was how they did it. Underdawgs tells the incredible and uplifting story. Butler’s coach, 33-year-old Brad Stevens, looked so young he was often mistaken for one of the players, but he had quickly become one of the best coaches in the nation by employing the “Butler Way.” This philosophy of basketball and life, adopted by former coach Barry Collier, is based on five principles: humility, passion, unity, servanthood, and thankfulness. Even the most casual observer could see this in every player, on the court and off, from NBA first-round draft pick Gordon Hayward to the last guy on the bench. Butler was coming off a great 2009–10 regular season, but its longtime existence on the periphery of major college basketball fostered doubt as March Madness set in. But after two historic upsets, one of top-seeded Syracuse and another of second-seeded Kansas State, and making it to the Final Four, the Bulldogs came within the diameter of a shoelace of beating the perennial leaders of college basketball: the Duke Blue Devils. Much more than a sports story, Underdawgs is the consummate David versus Goliath tale. Despite Duke’s winning the championship, the Bulldogs proved they belonged in the game and, in the process, won the respect of people who were not even sports fans.

    This work brings the Philippine Islands to life through the stories behind the dishes and their traditional cooking techniques.

    But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.From the Hardcover edition.