Share the unsurpassed pleasures of discovering, cooking, and eating good, simple food with this beloved book. Equal parts cookbook and memoir, Laurie Colwin's Home Cooking combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as Alone in the Kitchen with an Eggplant, Repulsive Dinners: A Memoir, and Stuffed Breast of Veal: A Bad Idea. Home Cooking is truly a feast for the body and soul.

Studying for that bartenders exam, or just looking for an exciting drink to whip up at home, this book has it all.

Nearing thirty and trapped in a dead-end secretarial job, Julie Powell resovled to reclaim her life by cooking, in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers andaspic, but a new life -- lived with gusto.

Good bread needs more than just flour and water, milk, or eggs. It requires nurturing and care.

In this twenty-fifth anniversary edition of the international best-seller that started a generation of Americans baking, Ed Brown shows how to make -- and enjoy -- breads, pastries, muffins, and desserts for today's sophisticated palates. And in a new afterword, he reflects on the widespread influence of the book, and offers five new recipes.

Whether acclaimed food writer Madhur Jaffrey was climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, today these childhood pleasures evoke for her the tastes and textures of growing up.

This memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Included here are recipes for more than thirty delicious dishes recovered from Jaffrey's childhood.

Heat: An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice To A Dante-Quoting Butcher In Tuscany

A highly acclaimed writer and editor, Bill Buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali.

On his quest to learn the tricks of the trade, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water. His love of Italian food then propels him on journeys farther afield: to Italy, to discover the secrets of pasta making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.

In 1971, it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun were virtually unheard of. Then a Francophile named Alice Waters and her motley coterie of dreamers turned an old stucco house in Berkeley into the birthplace of a new food culture _ one that incorporated fresh, local ingredients and progressive ideas in a venue reminscent of a Marseille waterfront tavern. It was called Chez Panisse and Waters would eventually be called the mother of american cooking. Based on unprecedented access to Waters and her inner circle, this authorized biography offers an intimate portrait of the maverick who reeducated the American palate.

The time has come to redeem and reclaim the humble casserole, in all its baked, cheese-topped glory. Hearty, no-fuss, and old-school delicious, the classic and updated casserole recipes in this collection will leave traditionalists and trendy foodies alike hungering for more.

Keep an eye out for Brooklyn Kitchen's Casserole Tastings with Emily Farris. Coming in November!
Casserole-crazy Emily Farris has collected 125 variations on this theme that will have eaters sneaking back to the buffet for seconds -- and thirds. With recipes from cooking pros -- including Paula Deen, Bobby Flay, and Donatella Arpaia -- friends, and family, this quirky collection presents the best ideas of the mix, from Beefy Mac to Five Ps Italian Casserole, Classic Tuna Noodle to Zucchini and Sweet Corn Bake. And since it includes vegetarian, vegan, and lactose- and glucose-free alternatives, everyone can go casserole crazy.

In the rich tradition of passing recipes from generation to generation, the Historic Preservation Society of South Pittsburg, Tennessee has assembled a great collection of over 230 Lodge Cast Iron Recipes.

Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition. After all, they're so delicious, easy to make, adorable and portable, these little cuppers are sure to be the beginning of a dairy-free baking revolution.

In this sweet and sassyguide, Isa Chandra Moskowitz, author of the smash-hit cookbook Vegan with a Vengeance, and Terry Hope Romero serve up a batch of everyone's favorite dessert. Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings -- some innovative, some classics -- with beautiful color photographs.

Every single recipe has been tested to perfection, so sneak these 'cakes into any party and watch them win over the crowd. Indulge in:

-Brooklyn Brownie Cupcakes
-Chocolate and Vanilla Marble Cupcakes
-S'mores Cupcakes
-Lemon Macadamia Cupcakes
-Mucho Margarita Cupcakes
-Pumpkin Chocolate Chip Cupcakes
-Cappuccino Cupckes filled with Espresso Creme

You'l also learn Isa and Terry's secrets to no-fail baking, inspired decorating, piping like a pro, and shopping for vegan ingredients, plus true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over The World, no dessert lover can resist.

Rarely has a man defined the spirit of an age as well as Alexis Soyer, popular hero of the Crimean War. Soyer designed the famous kitchens of the Reform Club, which he filled with ingenious inventions such as the gas stove. He devised the sauces that would make household names of Mr. Crosse and Mr. Blackwell and he set up revolutionary soup kitchens during the Irish potato famine. Later in his career, he travelled to the Crimea where he transformed army catering, saving many soldiers from starvation. Yet this heroic figure was also a secret bigamist and alcoholic who died penniless and dropped completely from public view after his untimely death. Today the grave of one of the most enigmatic and extraordinary figures of the Victorian age lies neglected in Kensal Green cemetery.

According to the authors, 80% of American households own a slow cooker. This whopping collection of 350 recipes is reason enough to unearth that Crock-Pot from the attic or invest in one of the new high-tech models. The title, however, is a misnomer, and not just because the book includes a recipe for "Mom's Beef Stew." Much of what Hensperger (The Bread Bible) and Kaufmann (coauthor, with Hensperger, of The Ultimate Rice Cooker Cookbook) present is exactly the kind of comfort food typically associated with childhood snow days or family gatherings.

Recipes include more than a dozen oatmeals and porridges, ranging from Cinnamon Apple Oatmeal to Creamy Cornmeal Porridge. Soups include Vegetarian Split Pea, French Onion, and White Bean with Bacon.

Review
A treasure trove exploring all the potential available in a slow cooker pot. -- Library Bookwatch

A wide range of sound recipes and advice for every meal . . . A comprehensive and multicultural guide back to slow food. -- San Francisco Chronicle

Gives slow cooking a hip new twist. -- Slow Cooking (Woman's Day special)