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.

    What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience—and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers. Along the way, Theise tells us a little about how he got where he is today, explores the meaning of wine in the lives of vintners he has known, and praises particular grape varieties. Reading between the Wines is a passionate tribute to wine—and to what it can say to us once we learn to listen.

    'The i Diet' combines simple, fresh ingredients for an easy way to shed pounds.

    In The Spice Necklace, award-winning food and travel writer Ann Vanderhoof embarks on a voyage of culinary discovery, as she follows her nose (and her tastebuds) into tiny kitchens and fragrant markets, through rainforest gardens and to family cookups on the beach, linking each food to its traditions, folklore and history.Meandering from island to island by sailboat, Vanderhoof takes readers along as she gathers nutmeg in Grenada, hunts crabs and freshwater crayfish in the mountains of Dominica, and obsesses about oregano-eating goats in the Dominican Republic. Along the way, she is befriended by a collection of unforgettable island characters who share with her their own delicious recipes, making this truly a book to savour.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.

    To feed the planet, first you have to fight the waste', Massimo BotturaBread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.

    He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

    However, none has intrigued him more or stayed with him longer than Korea’s. On a pilgrimage to Korea to unearth the real food eaten by locals, Holliday discovers a country of contradictions, a quickly developing modern society that hasn’t decided whether to shed or embrace its culinary roots. Devotees still make and consume traditional dishes in tiny holes-in-the-wall even as the phenomenon of Korean people televising themselves eating (mukbang) spreads ever more widely.Amid a changing culture that’s simultaneously trying to preserve what’s best about traditional Korean food while opening itself to a panoply of global influences, that’s balancing new and old, tradition and reinvention, the real and the artificial, Holliday seeks out the most delicious dishes in the most authentic settings-even if he has to prowl in back alleys to find them and convince reluctant restaurant owners that he can handle their unusual flavors. Holliday samples soondae (or blood sausage); beef barbeque; bibimbap; Korean black goat; wheat noodles in bottomless, steaming bowls; and the ubiquitous kimchi, discovering the exquisite, the inventive and, sometimes, the downright strange.Animated by Graham Holliday’s warm, engaging voice, Eating Korea is a vibrant tour through one the world’s most fascinating cultures and cuisines.

    Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.

    Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

    As Louise's step-grandmother stubbornly recreates the domestic habits of her Southern Italian peasant upbringing, she clashes painfully with Louise's convenience-food-loving mother, who is set on total Americanization. Louise, meanwhile, dreams of the day when in her own kitchen she'll produce perfect fresh pasta or pan-seared pork chops with fennel. But as Louise grows up to indulge in the kind of amazing food her impoverished ancestors could never have imagined and travels to Italy herself, her adult discoveries give her new insight into the tensions of her childhood. In unearthing the oppressive conditions that led Southern Italians to emigrate en masse to the United States, gaining a subtler understanding of the struggles between her parents and their parents, and starting a more happily food-obsessed family of her own, Louise DeSalvo arrives at a fuller and more compassionate picture of her own roots. And, in the process, she reveals that our image of the festive and bounteous Italian-American kitchen may exist in part to mask a sometimes painful history.

    Determined to embrace life by following her heart, she sets out on Italy’s historic pilgrimage route, the Via Francigena, to walk for forty days to Rome. Weakened by her recent illness, she walks over the Apennines, through the valleys of Tuscany, and beside busy highways on her 425-kilometer trek equipped with a nineteen-pound pack, two journals, and three pens. Return to Glow chronicles this journey that is both profoundly spiritual and ruggedly adventuresome. As Chandi traverses this ancient pilgrim’s route, she rediscovers awe in the splendor of the Italian countryside and finds sustenance and comfort from surprising sources. Drawing on her profession as a college history instructor, she gracefully weaves in relevant anecdotes, melding past and present in this odyssey toward her soul. This delightful, transporting tale awakens the senses while inviting readers to discover their own inner glow by letting go of fixed expectations, choosing courage over comfort, and following their heart. "Chandi's search for herself is both ubiquitous and yet singular; her unique voice and honest self-examination speak to our shared humanity as we question our mistakes and seek to find passion, love and fulfillment on our Hero's Journey through life." "Her thoughtful reflection on her short-comings reveals a strength of mind and heart, which really drew me in to her experience. Her internal struggles are very relatable, and she gracefully avoids becoming a victim of her circumstances. I love this book and the lessons it contains." "Her writing style drew me in immediately, placing me beside her, as if I were there. I was affected deeply by her determination and courage to continue..." "If you loved Cheryl Strayed's Wild you will love this book. Perhaps more. If you have dreamed of adventure and transformation read this and be inspired."

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Rossella grew up cooking with her Nonna Romana every Sunday, learning the traditional recipes of the Italian region of Puglia. And in her popular web TV series, Cooking with Nonna, Rossella takes her trademark style and expands her knowledge of Italian cooking to other regions of Italy, learning the classic dishes and flavors of each region and sharing them with eager fans all over the world.Now you can take a culinary journey with Rossella from Italy to America with her debut cookbook Cooking with Nonna, featuring over 100 classic Italian recipes. Learn to create fabulous Italian dishes for any course, like fresh homemade pasta, delicious meatballs, rich lasagne, and ricotta cookies or tiramisu for dessert! Featuring appetizers, soups, salads, pasta, meats, and desserts just like Nonna used to make, including Zucchine alla Poverella, Baked Ziti, Stuffed Eggplant alla Pugliese, Homemade Orecchiette with BroccoliRabe, and Ricotta Cookies. Modern takes by Rossella on some of the classic dishes of Italian cooking are also included. So if you want to learn how to make Italian food like your nonna used to make, then look no further!