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.

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.

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.

The Shameless Carnivore explores the complexityies surrouding the choice to eat meat as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological, and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What's behind the "tastes like chicken" phenomenon? And, of course, What qualities should you look for in a butcher? The author also chronicles his attempt to become the "ultimate carnivore" by eating 31 different meats in 31 days (as well as every cut and organ of a cow). He includes tasty recipes and describes his experiences hunting squirrels in Louisiana, attending the annual Testicle Festival, and even spending an entire, painstaking week as a vegetarian.

From the authors:

"It's over 250 of our favoritest vegan recipes with absolutely no "soy cheese" this or "store bought veggie burgers" that. Many of the recipes were written for every day meals, in hopes that you won't even need to look at the recipe after making it a few times. The kind of chow you can whip up any night of the week with your pantry staples and some seasonal produce. But you can also trust it when you're looking for an extravagent spread to impress, say, your inlaws, or the mayor of your town when she stops by.

During the course of developing recipes we kept coming back to this phrase: Recipes you wish you'd grown up with. These aren't necessarily restaurant masterpieces, although we bet many of the recipes will rival that of the $26 entree at many vegan eateries. It's real and honest home cooking, with a splash of panache that only two food obsessed chicks could arrive at. These recipes were not born from airy-fairy, spotless brushed stainless steel made for TV kitchens. The recipes that

From Red Hook, Brooklyn's beloved bakery comes a collection of their most famous recipes including bakery favorites like The Sweet and Salty Cake, the Peanut Butter Crispy Bar, the Pumpkin Chocolate Chip Loaf, and their very own Cheddar Chipotle Biscuits.

So What Exactly Is in this Book? Well, it is chock full of over 80 detailed Baked recipes (including sections on Breakfast, Cakes and Cupcakes, Pies and Tarts, Brownies and Bars, Cookies, Confections and Chocolates, and Drinks), 40 color photos, various tips, and a whole lot of love.

In The Flexitarian Table, the award winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.

You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and saute some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.

While many cooks and cookbooks find inspiration in the Mediterranean's culinary traditions, this appealing, beautifully photographed tome by Jenkins (chef of New York City's Il Buco and Mangia, and the recently opened Porchetta) and Fox (editor of La Cucina Italiana) uniquely synthesizes a diversity of regional styles while adding some fresh ideas to the mix. Having grown up as the daughter of a foreign correspondent and absorbing the culinary vernacular of the countries in which her family resided (Italy, Spain, Cyprus and France), Jenkins uses the Mediterranean pantry as her foundation. She instructs how to select appropriate oils and vinegars; make the most of briny olives, anchovies and bottarga; and select cured meats and cheeses. The recipes that follow are organized almost like a restaurant menu, from a small plate of Sweet Corn Sformato to mains like Slow-Braised Pork Loin with Prunes. Jenkins acknowledges the classics in dishes such as the Tuscan peasant soup Ribollita or the chestnut meringue dessert Montebianco, but she also makes room for her own mashup interpretations, tossing spaghettini with ground lamb, yogurt and mint, and melding jasmine tea and dark chocolate in an intriguing panna cotta. Labeled as slow-cook or quick-cook, recipes are designed for ease without compromising their rich, timeless flavors.

A lot of the recipes for this book were tested right down the street from the store!