A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    Quirky, informative and extremely readable, with enlightening chapters on everything from the birth of claret to the rise of the New World. Tim Atkin, on the first edition.

    And definitely the sweariest.For over three years now, Esther Walker has been entertaining foodies with her hilarious Recipe Rifle blog. Charting her progress from bad cook to, well, not-so-bad cook, she is blistering honest about what works, and what doesn’t, in the kitchen. If a recipe works for her, it will probably work for you. If it doesn’t, she will swear quite a lot.Crammed full of recipes, tips for entertaining, stories of pregnancy and tales of her husband (restaurant critic Giles Coren) coming home drunk, The Bad Cook will make you laugh out loud. It will also make you want to start cooking.

    Mary Emma Showalter compiled favorite recipes from hundreds of Mennonite women across the United States and Canada noted for their excellent cooking into this book of more than 1,100 recipes. These tantalizing dishes came to this country directly from Dutch, German, Swiss, and Russian kitchens. Old-fashioned cooking and traditional Mennonite values are woven throughout. Original directions like “a dab of cinnamon” or “ten blubs of molasses” have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma’s day—the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen.First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed.This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.Check out the cookbook blog at mennonitecommunitycookbook.com

    a towering tale of dreams unfettered, of mustangs running free, and of young men riding hell-bent-for-leather into Indian country for no other reason than they were young, brave and wild.By 1900 the Old West was vanishing, but the man many called its fastest gun was still alive.  By then Car Brules had shut himself and his secrets away in a cabin on Colorado's Lone Cone Peak.  Only one person knew his real story, a boy of eleven who became his friend and heard his extraordinary tales in 1909.  The Scout is that unforgettable story, just as young Steven Cartwright heard it, just as Brules told it: hard and gritty, wry with a cowboy's humor, and true to the spirits of all those who loved the west--and died for it--from Custer to Crazy Horse.Many hard, hurting things had driven Cat Brules to become the man he was.  The death of his beloved Shoshone bride, Wild Rose, was one of them.  Months after Brules lost her--brutally and far too soon--Wild Rose still came to him in his dreams.  With a void in his heart and a reckless spirit, Brules signed on as a Scout for General George Crook, whose cavalry was headed into the Badlands. Then, the U.S. Army still didn't know that there were fifteen thousand Sioux and Cheyenne in those Wyoming foothills, and under chiefs Sitting Bull and Crazy Horse, every one of them was willing to fight to the death to live free.Brules's account of the violence that ensued, told with eyewitness immediacy and chilling authenticity, is one of courage and shame as he rides the trail toward the Little Big Horn and the battles that followed.  Seeing for himself the dying of a way of life, Brules tells a searing truth about America's history: the betrayal of Custer to the Sioux, the hunting of Geronimo, and the U.S. Army's cruel pursuit of Chief Joseph and his Nez Perce.  And here too are the women who loved Brules: White Antelope, the gentle Indian maiden who wanted what Brules felt he could never give again--and Melisande, the saucy Mormon girl who might be too much for even Cat Brules to handle.Debunking the myths of the Old West and the romanticism of movies, renowned Western writer Harry Combs creates a vision at once more complex, magnificent and genuine--from the make of the rifle to the caliber of the bullet that cut Custer down.  A novel unmatched in excitement and adventure, The Scout lets you smell the cordite, feel a man's hard need for a woman, and discover that the real flesh and blood inhabitants of those legendary days were tougher, bolder and more fascinating than we ever dared to imagine.

    Behind this most serene of beverages, idolized by poets and revered in spiritual practices, lie stories of treachery, violence, smuggling, drug trade, international espionage, slavery, and revolution. Liquid Jade's rich narrative history explores tea in all its social and cultural aspects. Entertaining yet informative and extensively researched, Liquid Jade tells the story of western greed and eastern bliss. China first used tea as a remedy. Taoists celebrated tea as the elixir of immortality. Buddhist Japan developed a whole body of practices around tea as a spiritual path. Then came the traumatic encounter of the refined Eastern cultures with the first Western merchants, the trade wars, the emergence of the ubiquitous English East India Company. Scottish spies crisscrossed China to steal the secrets of tea production. An army of smugglers made fortunes with tea deliveries in the dead of night. In the name of "free trade" the English imported opium to China in exchange for tea. The exploding tea industry in the eighteenth century reinforced the practice of slavery in the sugar plantations. And one of the reasons why tea became popular in the first place is that it helped sober up the English, who were virtually drowning in alcohol. During the nineteenth century, the massive consumption of tea in England also led to the development of the large tea plantation system in colonial India - a story of success for British Empire tea and of untold misery for generations of tea workers.Liquid Jade also depicts tea's beauty and delights, not only with myths about the beginnings of tea or the lovers' legend in the familiar blue-and-white porcelain willow pattern, but also with a rich and varied selection of works of art and historical photographs, which form a rare and comprehensive visual tea record. The book includes engaging and lesser-known topics, including the exclusion of women from seventeenth-century tea houses or the importance of water for tea, and answers such questions as: "What does a tea taster do?" "How much caffeine is there in tea?" "What is fair trade tea?" and "What is the difference between black, red, yellow, green, or white tea?"  Connecting past and present and spanning five thousand years, Beatrice Hohenegger's captivating and multilayered account of tea will enhance the experience of a steaming "cuppa" for tea lovers the world over.