A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    Slow cooking offers the best of both worlds -- hearty, healthy meals with minimal effort. The slow cooker, or "Crock Pot" as it is commonly referred to, is well known for its delectable pot roasts and savory stews, but what is less known is that it is capable of so much more. Enter bestselling author John Chatham's latest creation, The Slow Cooker Cookbook, which features 87 recipes that will put your slow cooker to use from breakfast to dessert. The Slow Cooker Cookbook helps eliminate that dreadful feeling of coming home from work tired and wondering what's for dinner. If you own a slow cooker you already know that it's the easiest appliance to operate in the kitchen. But it takes too long you say. Well, that's the point. A slow cooker allows you to throw some ingredients in the pot, safely walk away and get on with your life while it does the work. This cookbook offers recipes for all the traditional comfort food favorites like pot roast, beef stew, pulled pork, BBQ baby back ribs, old fashioned meatloaf, butternut squash soup and even mac 'n cheese. Imagine your home filled with the spicy aromas of Tandoori Chicken, Chicken Ranchero Enchiladas or Braised Asian Beef. Dozens of international recipes feature meals you never dreamed of actually making yourself. And with the slow cooker doing all the work you will feel as though you are dining out. Sounds appealing, but you don't eat meat? The Slow Cooker Cookbook dedicates an entire chapter of recipes to fish and seafood, and is filled with numerous hearty vegetable dishes like White Bean and Rosemary Soup, Eggplant Parmesan and Vegetarian Cassoulet. And if slaving over the stove is your passion then most likely you're not the baking type. Let the slow cooker make dessert. From fruit crumbles and cobblers to hot fudge cake there's virtually no recipe that this cookbook doesn't offer. ASK THE SLOW COOKER COOKBOOK, "WHAT'S FOR DINNER?" 87 delicious slow cooker recipes covering every meal from breakfast to dessert Bonus sections include: "Guide to Entertaining" and "Basics of a Slow Cooker Pantry" Written by bestselling author John Chatham, creator of The Paleo Diet Solution Cookbook, Paleo Slow Cooker and The Mediterranean Diet Simple, healthy, time-saving recipes for the food lover on the go The Slow Cooker Cookbook is an easy step-by-step guide to enjoying hearty, healthy meals without any of the hassle.

    With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah's writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

    Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend.For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter's Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.

    In this expanded edition of the original best-selling Pizza on the Grill, homemade gluten-free pizza dough and 10 inventive gluten-free pizza recipes accompany another 50 creative recipes for delicious pizzas, including kid-friendly, dessert, and knock-your-socks-off ingredient combinations. Home cooks will find Kung Pao Cashew Chicken Pizza, Pulled Pork Pizza, and Blistered Corn, Asparagus, and Pesto Pizza, along with traditional classics like Margherita Pizza and All-American Pepperoni Pizza. Each recipe contains drink suggestions. Nibbles to nosh on while the pizza is grilling as well as salads to serve with the pizza make this a one-stop resource.   In addition, the book provides dough recipes—including a to-die-for gluten-free dough—with step-by-step instructions and photos for working with gluten-free and regular pizza dough.

    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!

    This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do. A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie. With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.

      The 125 recipes include dishes her beloved mother used to make, plus new recipes like Pasta Pizza Snack Mix and Garth's Teriyaki Bowl. Every recipe tells a story, whether it's her grandma's Million Dollar Cupcakes, or her Camo Cake that she made for her nephew's birthday.   As Trisha says: "I love to cook now more than I ever have, because for me, cooking is about love. It's sharing a meal with family and friends and talking about our lives. It's working out thoughts in my head about what I need to conquer or accomplish while I'm working on a homemade pastry crust. Sometimes the feel of cold butter in my hands working through the flour just makes me see things more clearly."

    From fried grits and biscuits with gravy to chicken fried steak and gumbo, The Southern Cast Iron Cookbook takes you on a tasteful tour of the south.Never cooked with cast iron? The Southern Cast Iron Cookbook shows you everything you need to know. Discover how simple proper seasoning really is. Get tips for restoring old or heirloom cookware. Learn maintenance tricks that ensure your cast iron will last a lifetime.The Southern Cast Iron Cookbook includes: 100 American Favorites—Learn to cook up beloved southern staples in over 7 chapters—breakfast, bread and biscuits, fixin’s, seafood, poultry, meat, and dessert. Recipes for Every Kitchen—This cast iron cookbook keeps it simple with recipes that only call for a small selection of cast iron cookware. Caring for Cast Iron—Keep your cookware in perfect condition with the help of detailed guides on seasoning, maintaining, and restoring cast iron. Bring real southern tastes home with The Southern Cast Iron Cookbook.

    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.

    Whether you want to get more nutrients, cleanse your body of toxins, or prevent disease and live longer, juicing is the answer!

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying. Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.

    There, mother-daughter bakers Kaye and Liv Hansen turn out some of the most charming, refreshingly eccentric cakes ever to grace a birthday or wedding celebration. Kaye and Liv believe that a cake should taste as good as it looks, so they skip esoteric (and inedible) decorations in favor of simple buttercream, flavored whipped cream, and tinted candymaker's chocolate, covering their luscious cakes with amusing designs and gorgeous color that are easy to make and delicious to eat. The cakes themselves are no less enticing, pairing old-fashioned favorites like Banana Cake and Spice Cake with sumptuous fillings such as French Custard and Chocolate Mousse. Simple step-by-step lessons, illustrated with photographs, explain how to re-create Liv's charming chocolate designs, from the bright polka dots that shine against dark chocolate glaze to the shimmering stars that adorn the enchanting "Starry Night." Templates for the delightful designs allow you to adapt these techniques to create your own unique decorations. With time-tested tips and complete information on everything from mixing colors to adjusting pan sizes, the Hansens explain all you need to know to get started. Whether you're dreaming of an elegant Chocolate Apricot Pecan Torte or a three-tiered butter cake filled with spiked mocha cream and embellished with fantastical spring flowers, The Whimsical Bakehouse is the ultimate guide to creating delicious, showstopping confections that are completely original.

    Now he shares how he developed a sensible, yet still indulgent, philosophy of eating for health and happiness, along with some of his favorite recipes.For decades, the food industry has misconstrued valid viewpoints about healthful ways of eating, sometimes leading the public even further from good health. For this and many other reasons, we have become increasingly disconnected from the food we eat. In The Slim Palate Paleo Cookbook, teenage food blogger Joshua Weissman, who lost more than 100 pounds by eating real food, shares some of his favorite recipes, along with his philosophy on food. This book focuses on the use of whole foods and on eating for happiness and health. Whether you’re trying to lose weight, you want to be healthier, or you just love food, The Slim Palate Paleo Cookbook brings it all to the table with more than 100 recipes that will appeal to inexperienced and advanced home cooks alike. The Slim Palate Paleo Cookbook includes recipes that everyone can enjoy making and eating that are free of grain, gluten, and refined sugar—ingredients that are all too common in our Western diet but can be real roadblocks on the path to wellness. Healthful food does not inherently taste bland or bad; Joshua proves just that with recipes such as an irresistible Rolled Pork Loin lined with fresh and fragrant herbs, a hearty Shepherd’s Pie topped with a creamy cauliflower mash, and a flavorful Steak and Brussels Sprouts Stir-Fry. Vegetable dishes such as Braised Leeks and Artichoke Hearts and Grilled Eggplant and Tomato Stacks will show you new ways to cook and enjoy your favorite veggies, and maybe even find a new favorite.