Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

    Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    "By turns moving, funny, appalling, disturbing. . . . There has never been anything like it".--"Rolling Stone". 80 b&w photos. 16-page color insert.In his twenty-nine years, rock idol Manson has experienced more than most people have (or would want to) in a lifetime. Now, in his shocking and candid memoir, he takes readers from backstage to gaol cells, from recording studios to emergency rooms, from the pit of despair to the top of the charts, and recounts his metamorphosis from a frightened Christian schoolboy into the most feared and revered music superstar in the country.

    Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    With over a million subscribers to her cult-hit video series “You Deserve a Drink,” Hart has been entertaining viewers with a combination of tasty libations and raunchy puns since 2011. Hart also co-wrote/co-starred in Dirty Thirty and Camp Takota with Grace Helbig and Hannah Hart.Finally, Hart has compiled her best drinking stories—and worst hangovers—into one hilarious volume. From the spring break where she and her girlfriends avoided tan lines by staying at an all-male gay nudist resort, to the bachelorette party where she accidentally hired a sixty-year-old meth head to teach the group pole dancing (not to mention the time she lit herself on fire during a Flaming Lips concert), Hart accompanies each story with an original cocktail recipe, ensuring that You Deserve a Drink is as educational as it is entertaining.

    When her father died unexpectedly after a brief illness, Liz decided to attempt the cooking project without him. She didn't know what to expect volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities, and as a daughter, she believed that if she and the kids made even a single dinner together she could check one box off of her father's long, unfinished to-do list. This is the story of what happened around the table, and how one dinner became one hundred dinners.An intimate account of humorous and heartbreaking conversations, and a vivid account of the clumsy choreography of cooking with other people, Home Made is a sharply observed and honestly told story about how a kitchen can be both safe and dangerous; how even the short journey from kitchen to table can be perilous. Each chapter explores the interconnectedness of flavor, memory, culture, and life and offers a glimpse into the ways we behave when we are hungry and the food we crave when we seek comfort. Home Made is a tender and vivid portrait of poverty and abundance, vulnerability and strength, estrangement and connection. It is a memoir about the radical grace we discover when we consider ourselves bound together in community and a piercing investigation of the essential question: Who are we to each other?

    Since reading the likes of Michael Pollan, Eric Schlosser, and Wendell Berry, she’d tried to eat thoughtfully as well. But after the birth of her son, Jules, she wanted to know more: What mattered most, organic or local? Who were these local farmers? Was it possible to be an ethical consumer and still revel in the delights of food? And why wouldn’t Jules eat anything, organic or not?Eating for Beginners details the year she spent discovering how to be an eater and a parent in today’s increasingly complicated world. She joined the kitchen staff at Applewood, a small restaurant owned by a young couple committed to using locally grown food, and worked on some of the farms that supplied it. Between prepping the nightly menu, milking goats, and sorting beans, Rehak gained an understanding of her own about what to eat and why. (It didn’t hurt that, along the way, even the most dedicated organic farmers admitted that their children sometimes ate McDonald's.) And as we follow her on her quest to find the pleasure in doing the right thing—and become a better cook in the bargain—we too will make our peace with food.

    Having blasted onto the small screens with his now legendary sitcom Spaced, his rise to nation's favourite son status has been mercurial, meteoric, megatronnic, but mostly just plain great.From his childhood (and subsequently adult) obsession with Star Wars, his often passionate friendship with Nick Frost, and his forays into stand-up which began with his regular Monday morning slot in front of his 12-year-old classmates, this is a joyous tale of a homegrown superstar and a local boy made good.

    In this new, no-holds-barred account of life on the ridiculous side, Chelsea mines the wealth of material that is her family, her sex life, her career, and her distinctively outrageous worldview. Here is young Chelsea discovering "The Feeling" during a third-grade sleepover and getting shafted by clueless parents over Cabbage Patch dolls...and grown-up Chelsea at the mercy of the remote control, Lean Pockets, and Sex and the City --but still managing to convince her boyfriend that there are Swiss Army knives in the soles of her $16,000 shoes. Through it all, Chelsea never lets anyone off the hook, even herself, as she delivers page after page of irreverent humor, biting wit, and deliciously off-kilter entertainment.

    In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs. Without fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.

    He endures January's frosty mistral as it comes howling down the Rhône Valley, discovers the secrets of goat racing through the middle of town, and delights in the glorious regional cuisine. A Year in Provence transports us into all the earthy pleasures of Provençal life and lets us live vicariously at a tempo governed by seasons, not by days.

    Drummond colorfully traces her transition from city life to ranch wife through recipes, photos, and pithy commentary based on her popular, award-winning blog, Confessions of a Pioneer Woman, and whips up delicious, satisfying meals for cowboys and cowgirls alike made from simple, widely available ingredients. The Pioneer Woman Cooks—and with these “Recipes from an Accidental Country Girl,” she pleases the palate and tickles the funny bone at the same time.