It also provides insights into traditional English life and conduct.

    When you eat better, you feel better. It’s that simple.A few short years ago, Elizabeth Stein could be found in her tiny Manhattan kitchen searching for a way to make gluten-free and vegan products that tasted great and weren’t overly processed. Working with ingredients such as chia seeds, flax, hemp, and coconut sugar, Elizabeth successfully developed recipes that were all-natural, non-GMO, gluten-free, and diabetes friendly. These recipes helped her form Purely Elizabeth, an award-winning line of products that can be found in more than 1,500 stores.Eating Purely is a collection of Elizabeth’s favorite recipes, which she has made for family, clients, and friends over the years. The recipes are healthy, easy, and delicious—and at times even indulgent. Eating Purely is focused on cooking with whole foods that are naturally gluten-free, nutrient rich, free of refined sugar, and mostly vegetable based.These recipes are centered on Stein’s five Eating Purely Principles, which will leave you feeling healthy and purely radiant. These principles are:Eat Whole, Clean FoodsFocus on PlantsAdd in Nutrient-Rich IngredientsKick Inflammatory Foods to the Curband Practice the 80/20 Rule.Eating Purely includes more than one hundred fun and approachable recipes, ranging from brunch and salads to vegetarian mains and seasonal menus to celebrate with family and friends.Throughout Eating Purely, Stein also shares personal stories on health, exercise, family, entertaining, and starting her own natural foods company. Interwoven throughout the book is what Stein calls “the purely scoop”—time-saving cooking tips, benefits of ingredients used, resources for buying foods, and food and wine pairings.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures-from the Malaysian island of Penang and the high Himalayan passes of Tibet to the market stalls of Provence and the pueblos of New Mexico -- Adford and Duguid have studied bread baking and cooking with local bakers, in family kitchens, with street vendors, and at neighborhood restaurants and cafes.In Flatbreads and Flavors they share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. As well within the eight regional chapters of the book, they provide 150 exuberant recipes for traditional accompaniments to the breads. These include chutneys and curries, salsas and stews, rich samplings of the Mediterranean mezze table and the Scandinavian smorgasbord, and such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti.Oven-baked, grilled, fried, skillet-baked, steamed, or even baked beneath the desert sand, flatbreads are a fascinating, satisfying, and simple form that brings wholesome grains into our diet. They can be made from every grain imaginable: wheat, rye, corn, oats, millet, sorghum, teff, rice, buckwheat. They can be unleavened or leavened. They can be made so thin that they become transparent, or they can be two inches thick and sliceable.But Flatbreads and Flavors is not only a book about the original life-sustaining food served around the world since time began, it is also a book about people and places, with vivid images and shared experiences captured in brief prose essays and in Alford and Duguid's own acclaimed photographs. Redolent with the tastes and aromas of the world's hearths, it maps a course through cultures old and intriguing. With clear and patient recipes and special sections defining techniques, ingredients, and equipment, Flatbreads and Flavors makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.Flatbreads and Flavors has 8 maps and 16 pages of full-color photographs of breads and their accompaniments. It is a Main Selection of HomeStyle Books a division of Book-of-the-Month Club.

    It’s a chance to spend time with your family and friends, to laugh really hard, to let things get a little chaotic, and to eat lots of delicious baked goods. In Butter Celebrates! Rosie provides more than 100 recipes for every celebration, holiday, special event, and milestone in your life. The holidays celebrated in this book are EASTER  CHRISTMAS HALLOWEEN MOTHER’S DAY  THANKSGIVINGVALENTINE’S DAYHANUKKAHST. PATRICK’S DAYNEW YEAR’S DAYAnd there are plenty more treats for almost every other occasion you can think of, includingTHE ARRIVAL OF A NEW BABY WELCOMING A NEW NEIGHBOR A SUMMER PARTY IN YOUR BACKYARD THE BELOVED FAMILY DOG’S BIRTHDAY             Whether you’re an experienced baker or just starting out, Rosie’s straightforward recipes are easy to follow and will produce irresistible results. Butter Celebrates! takes you into Butter’s pink-and-pistachio slice-of-heaven world, where every day is worth celebrating. It will inspire you to celebrate life and to create new traditions and memories along the way.From the Hardcover edition.

    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.

    In this indispensable reference, Fix applies the practical language of science to the art of brewing.

    As Hurricane Katrina howls toward the ill-prepared city of New Orleans, Dr. Corbin Thibodeaux, a Gulf Coast climatologist and storm risk specialist, preaches the gospel of evacuation, weighed down by the fresh public memory of a spectacularly false alarm a year earlier. Meanwhile, Shay Hoovestahl, a puff piece reporter for the local news, stumbles on the story of a con artist who uses storm-related chaos as cover for identity theft and murder. Laying a trap to expose the killer, Shay drags Corbin into her agenda, which goes horribly awry as the city's infrastructure crumbles.The Hurricane Lover is a fast-paced tale of two cities, two families, and two desperate people seeking shelter from the storm.The author, a NYT bestselling ghostwriter living on the Gulf Coast, writes knowingly about the dramatic megastorms, weaving in authentic meteorology and riveting transcripts of actual emails sent and received by FEMA director Michael Brown (later released through the Freedom of Information Act.) . . . . . . . . . . . .FROM TRISKELE BOOK BLOG"The Hurricane Lover is the story of two former lovers from polar ends of the deep political divide who collide – sexually, emotionally and in every other way – as Hurricane Katrina rolls over New Orleans and a predatory serial killer called Queen Mab takes advantage the ensuing chaos. Corbin is a meteorologist, one of the best hurricane forecasters around – a liberal, a Democrat and an alcoholic. Shay is a small-time TV presenter, fobbed off with stories about ice cream and Ziploc bags – a former beauty queen and daughter of a wealthy and influential Republican. He is on the trail of Katrina and she is on the trail of Queen Mab. I have never been to Louisiana or to Texas (where part of the action takes place), nor have I ever lived through a hurricane. But there is a filmic quality to the writing that means that the book played out in my mind in a series of vivid images. Rodgers has an ear, too, for the rich language of the Louisiana: colourful, gutsy and laced with Old French. Katrina, of course, provides a gift of a setting for any thriller. No one reading it can doubt that the jeopardy of the hurricane is real – no need here for writerly exaggeration. And Queen Mab is a frighteningly plausible killer – a modern take on an old nightmare, using the Internet to lure her victims into traps she baits with their own lusts. Shay and Corbin have a chemistry that flies off the page. They are an impossible pairing, striking sparks off each other at every encounter, yet you find yourself rooting for them to find a way past their differences and be together, because they are also perfect for each other. The book has an undoubted political edge. It’s hard to miss the deep underlying anger at the woefully inadequate response to the hurricane. It comes through in Corbin’s railing against head-in-the-sand attitude of the authorities, and also in the verbatim reproduction, as chapter headings, of published emails to and from the Head of FEMA – the organisation charged with preparing for and coping with the disaster. Yet Rodgers avoids polemic by giving the ‘opposition’ their own rounded, sympathetic characters. This is a powerful book that deserves to be read both for the yarn it spins and for the real-life story it uncovers.Highly Recommended."

    Her signature friendly voice invites readers to try everything from her Southern Sweet Tea Fried Chicken to a Holiday Ham, perfectly portioned for whomever is sitting around the table. Fancy celebration meals appear along with down-home comfort food, all accompanied by mouth-watering photography. Recipes include:Bruleed Toasty OatsPimento Grilled Cheese with Fried PicklesRoasted Salmon Sheet Pan SupperPerfect Filet Mignons with Twice-Baked PotatoesRummy Oatmeal CookiesComfort and Joy is an essential book for singles, couples, and small families.

    Now, with a daughter of her own, food and cooking mean even more to Alex--they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom's chicken with barbecue sauce and her dad's steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

    In this stunning debut novel, Jenoyne Adams, a PEN Center USA West Emerging Voices Fellow, displays a rare talent for a first-time author: the skill and courage to write about some of the most controversial issues today in an absorbing and compulsively readable manner. Mingus Browning is a successful, young, beautiful lawyer whose life is falling apart. After a thirty-five-year marriage, Mingus's African-American father has suddenly left her Irish mother for a black woman. A daddy's girl, Mingus is torn between the father she has always been closer to, the mother she may have to defend in divorce proceedings, and a sister hell-bent on winning their lifelong sibling rivalry. Mingus is caught in middle of the three, a woman alone, and, in turn, realizes that she has probably always felt more comfortable that way because she is part of no one group, let alone a united family. Juggling her parents' grief with her own proves to be too much for Mingus as she stumbles from one questionable relationship to another, further complicating her life.After years of isolating herself from those who have tried to care for her, Mingus finally meets someone who rips through her protective defenses and exposes her need to be loved. Eric Simms, a smooth-talking television producer, is through playing dating games and is looking for love for real this time. With Eric, Mingus finally learns to forget the fear of a broken heart and opens herself completely. That is, until word starts circulating that her new love has his secrets as well, and suddenly what was a perfect relationship begins to look like yet another minefield of hurt, as Mingus is forced to choose between her man, her sister, and the truth.After facing a long, sad string of heartaches and betrayals, Mingus finally reaches the point in her life where she realizes who she is, what she wants, and how she doesn't need another man to get it. Marked by raw images and poetic prose, Jenoyne Adams's affecting first novel candidly explores the bonds of family, faith, and finding someone to love when you can't even find someone to trust.

    On a cold January morning in 1981, a knock on an apartment door began what would become one of the bloodiest crime sprees in Arkansas history. In the coming days the bodies of newlyweds Larry and Jawana Price, businessman Holly Gentry, and Police Detective Ray Tate were discovered. They had been executed in cold blood and discarded like so much trash. What kind of person murders four people in cold blood? Did the right one go to prison?Praise for Anita Paddock, author of Blind Rage and Closing Time!“Paddock is a gifted storyteller, and Blind Rage is a riveting read.”– Sonny Brewer, author of The Poet of Tolstoy Park “The newest and strongest voice in true crime writing . . . makes you feel as if you are there, seeing what happened, and feeling the terror and sorrow of those felled by these brutal crimes.” – Marla Cantrell, author and Arkansas Art Council Fellow “Somehow [the author] is able to create tension and suspense even when the outcome is already known. She has a way of making each character as familiar as the guy next door, be they ordinary people or despicable creeps! Truman Capote, even though you can't roll over, maybe you should step aside because a new ‘true crime’ star is here!”– John McFerran

    In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires.In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs.  And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries.  This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark.Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture.  Some of her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes--are highlighted in the text for gardeners and farmers' market aficionados.  But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable.  To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources.Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary.  Invaluable growing tips are offered from Green Gulch Farm, the source of much of the stunning produce served at the restaurant.  Other special features include a section on low-fat cooking and another on pairing wine with vegetarian food.All of the abundance and exuberance that the title Fields of Greens implies is here, for the novice as well as the expert, for simple last-minute meals as well as extravagant occasions.  For truly inspired contemporary vegetarian cooking, Fields of Greens is the essential sourcebook.Annie Somerville trained under Deborah Madison, the founding chef at Greens Restaurant.  Under Somerville's guidance as executive chef, Greens has become a culinary landmark.  Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal, SF, and California magazine.  She also contributed to The Open Hand Cookbook and Women Chefs cookbook.

    From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.    Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.   In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too.     Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.

    Well, she hasn’t had much time to relax: Sandwich Night became one of Campanile’s busiest nights, a vastly popular weekly tradition in Los Angeles and the place to be on Thursdays. And since then, sandwiches have become the latest craze to hit the American food scene.The reason for Sandwich Night’s success is easy to understand: the sandwiches are incredible. They’re gourmet meals that happen to sit on bread, the furthest thing away from the boring old sandwiches that we usually content ourselves with. Instead of PB&J or tuna salad, how about Braised Artichokes, Ricotta, and Mint Pesto with Pine-Nut Currant Relish? Or Eggplant, Seared Tuna, and Anchoïade? Or even Bacon, Avocado, and Watercress? These open-faced sandwiches are innovative dishes that taste wonderful, look beautiful, and are perfect for entertaining.The closed-faced sandwiches are delicious new takes on well-loved standards like the Croque Monsieur, the Monte Cristo, the Reuben, and, of course, everyone’s favorite, the Classic Grilled Cheese. Also included are Nancy’s creative sort-of sandwiches—Fondue the Swiss Way, Snackbreads, and Skewered Mozzarella—and tea sandwiches, wonderful creations that will banish memories of limp watercress and insipid egg salad forever. As if this isn’t enough, there are the mouthwatering sandwich cakes and cookies, like the Open-Faced Berry Brioche Sandwich, Chocolate Cake Club Sandwich, and Almost Oreos.There are recipes for some truly addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to serve before the meal. And there are also recipes for tantalizing spreads and condiments that go well beyond the ordinary. Finally, for the cook who wants to make everything from scratch, Nancy has included recipes for different breads, from Brioche to Hot Dog Buns, based on those from her world-famous La Brea Bakery.Written in Nancy’s charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these sandwiches offer a new, creative solution to entertaining and will be a valuable addition to the home cook’s repertoire. The result: Sandwich Night is sure to be a hit in your home, too.From the Hardcover edition.

    She packs a bag. She books a flight. She leaves a note on the kitchen counter. She departs her Boston home and disappears, without a warning, without a goodbye.For husband Scott, the initial shock carries a strange relief: their slide--from storybook soul mates to virtual strangers--could only end one way and it's been a long time coming.And anyway, Julianna has always been... unconventional.All that remains is to decipher the meaning behind her cryptic note. But that's before Scott finds evidence of her secret other actions on the day she left. A torrent of discovery shows just how little of Julianna's past he truly knew. They also cast a whole different light on the couple's present difficulties and offer Scott a sliver of hope for rescuing their future.His only course is to follow her to the place where her dark history has called her back, where two powerful and ruthless adversaries are waging the endgame of a long and bloody feud. Julianna is the key. She's the only one who can stop it, because she's the one who started it.Julianna is going home for the last time--to the city by the sea at the mouth of the river."A secret is a rotting anchor, hidden in deep water. You drop it and convince yourself that it's safe, tethered beyond sight. In that peculiar comfort, you forget that it binds you. And when a storm rolls in, it will not raise."Connect with /Misisipi.Novel on Facebook#MisisipiNovel