Dawn, tall and studious; her sister, Kim, younger by three years and headstrong; and her best friend, Debra, already prom-queen pretty by third grade. They bonded as they roamed the concrete landscape of Bronzeville, a historic neighborhood on Chicago’s South Side, the destination of hundreds of thousands of Black folks who fled the ravages of the Jim Crow South. These third-generation daughters of the Great Migration come of age in the 1970s, in the warm glow of the recent civil rights movement. It has offered them a promise that they will have more opportunities, rights, and freedoms than any generation of Black Americans in history. But the girls have much more immediate concerns: hiding under the dining room table and eavesdropping on grown folks’ business; collecting secret treasures; and daydreaming about their futures. And then fate intervenes, sending them careening in wildly different directions. There’s heartbreak, loss, displacement, and even murder. Three Girls from Bronzeville is a memoir that chronicles Dawn’s attempt to find answers. It’s a celebration of sisterhood, a testimony to the unique struggles of Black women, and a tour-de-force about the complex interplay of race, class, and opportunity, and how those forces shape our lives and our capacity for resilience and redemption.

    Now acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book.   Together, Pam, Maggy, and Sharon reveal the challenging give-and-take between mothers and daughters, the passionate belief that food nourishes both body and soul, and the simple wonder that arises from good meals shared. Pam chronicles her epicurean journey, beginning at the apron hems of her grandmother and mother, and recounts how a cultural exchange to Provence led to twenty-five years of food and friendship. Firstborn Maggy rebelled against the family’s culinary ways but eventually found her inner chef as a newlywed faced with the terrifying reality of cooking dinner every night. Younger daughter Sharon fell in love with food by helping her mother work, lending her searing opinions and elbow grease to the grueling process of testing recipes for Pam’s bestselling cookbooks.  Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters; Grilled Lemon Chicken, made legendary by Pam’s father at every backyard cookout; Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean; Carrot Cake obsessively perfected by Sharon for the wedding of friends; and many more.   Sometimes irreverent, often moving, always honest, this collection illustrates three women’s  individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat!Advance praise for Three Many Cooks   “This beautiful book is a stirring, candid, powerful celebration of mothers, daughters, and sisters, and of family, food, and faith. The stories are relatable and real, and are woven perfectly with the time-tested, mouthwatering recipes. I loved every page, every word, and am adding this to the very small pile of books in my life that I know I’ll pick up and read again and again.”—Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks  “As a little story about mac and cheese illustrates, when it comes to family, the trick is to make a masterpiece with the ingredients you’ve got. Three Many Cooks is the perfect encouragement to work with what we have: one another.”—Kelly Corrigan, New York Times bestselling author of Glitter and Glue   “Pam Anderson is the consummate test cook—smart, thorough, and curious. Her new book, Three Many Cooks, puts cooking in the context it ultimately belongs, at the center of friends and family.”—Christopher Kimball, founder and editor, America’s Test Kitchen   “A wonderful, honest account of food and family, Three Many Cooks deliciously reveals what I’ve suspected all along: Cooking for people you love pays back enormous dividends.”—Jenny Rosenstrach, New York Times bestselling author of Dinner: The Playbook

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

    But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories.This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.

    It's these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago. In Heirloom Baking, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they?ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came. The Brass Sisters have taken care to update every recipe for today's modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book.

    Despite a successful career as a writer, and an exciting life in New York City, Glynnis was constantly reminded she had neither of the things the world expected of a woman her age: a partner or a baby. She knew she was supposed to feel bad about this. After all, single women and those without children are often seen as objects of pity, relegated to the sidelines, or indulgent spoiled creatures who think only of themselves.Glynnis refused to be cast into either of those roles and yet the question remained: What now? There was no good blueprint for how to be a woman alone in the world. She concluded it was time to create one.Over the course of her fortieth year, which this memoir chronicles, Glynnis embarks on a revealing journey of self-discovery that continually contradicts everything she’d been led to expect. Through the trials of family illness and turmoil, and the thrills of far-flung travel and adventures with men, young and old (and sometimes wearing cowboy hats), she is forced to wrestle with her biggest hopes and fears about love, death, sex, friendship, and loneliness. In doing so, she discovers that holding the power to determine her own fate requires a resilience and courage that no one talks about, and is more rewarding than anyone imagines.Intimate and timely, No One Tells You This is a fearless reckoning with modern womanhood and an exhilarating adventure that will resonate with anyone determined to live by their own rules.

    Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

    A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else.So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey to become a successful and enlightened butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole animal gastronomy thrives despite the rise of mass scale agribusiness, back to a Portland in the throes of a food revolution, where it suddenly seems possible to translate much of this old-world craft into a new world setting. Camas faces hardships and heartaches along the way, but in the end, Killing It is about what it means to pursue the real thing and to dedicate your life to it.

    While growing up on a farm in the Austrian Alps and later in Vienna, Nora Pouillon was surrounded by fresh and delicious foods. So when she and her French husband moved to Washington, D.C., in the 1960s, she was horrified to discover a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. The distance between good, healthy produce and what even the top restaurants were serving was vast, and Nora was determined to bridge that gap. First as a cooking teacher, then as a restaurant owner, and eventually as the country’s premier organic restaurateur, she charted a path that forever changed our relationship with what we eat. Since it opened in 1979, her eponymous restaurant has been a hot spot for reporters, celebrities, and politicians—from Jimmy Carter to the Obamas—alike. Along the way, Nora redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream. As much the story of America’s postwar culinary history as it is a memoir, My Organic Life encompasses the birth of the farm-to-table movement, the proliferation of greenmarkets across the country, and the evolution of the chef into social advocate. Spanning the last forty years of our relationship with food, My Organic Life is the deeply personal, powerfully felt story of the organic revolution—by the unlikely heroine at its forefront.

    "Read the memoir first . . . (or) you might select one of my mother's recipes and foolishly believe that because the recipe is included in a cookbook, it must be something to eat".--Pat McManus.

    But there comes a point in her preteen years - maybe it's the night she first tries to run away and is exposed to drugs, alcohol, and sex all at once - when Cupcake's story shifts from a tear-jerking tragedy to a dark, deeply disturbing journey through hell.Cupcake learned to survive by turning tricks, downing hard liquor and ingesting every drug she could find while hitchhiking up and down the California coast. At just 16 she stumbled into the terrifying world of the gangsta, dealing drugs, hustling and only just surviving a drive-by shooting. Ironically, it was Cupcake's rapid descent into the nightmare of crack cocaine addiction that finally saved her. After one four-day crack binge she woke up behind a dumpster. Half-dressed and half-dead, she finally realized she had to change her life or die on the streets - another trash-can addict, another sad statistic.Astonishingly, Cupcake turned her life around and this is her brutally frank, startlingly funny story. Unlike any memoir you will ever read, A Piece of Cake is a redemptive, gripping tale of a resilient spirit who took on the worst of contemporary urban life and survived it. It is also the most genuinely affecting rollercoaster ride through hell and back that you will ever take.

    Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

    Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, "Food Matters" represents the future of American eating.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.