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.

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.

From the familiar focaccias and pizzas to the exciting meat and vegetarian pies of Greece, Turkey, Spain, Morocco, Lebanon, France, and every other country, island, and territory of the remarkable Mediterranean Basin, Helou presents the best of raised and flat breads, rusks, breadsticks, pies, tarts, and savory pastries. You will puff up with pide when you have succeeded in producing a French rye bread, a Spanish country bread, a Pugliese brioche, a Neapolitan macaroni pie, Turkish meat boreks, and a French leek pie. Every one of the 130 recipes has been carefully and meticulously tested to assure success in the home kitchen. These recipes are tempting, satisfying and no-fail.