<p><strong><em>Grand Prize Winner of the 2017 New England Book Festival</em></strong></p><p><strong>"I bake because it connects my soul to my hands, and my heart to my mouth."鈥擬artin Philip</strong></p><p>A brilliant, moving meditation on craft and love, and an intimate portrait of baking and our communion with food鈥攃omplete with seventy-five original recipes and illustrated with dozens of photographs and original hand-drawn illustrations鈥攆rom the head bread baker of King Arthur Flour.</p><p>Yearning for creative connection, Martin Philip traded his finance career in New York City for an entry-level baker position at King Arthur Flour in rural Vermont. A true Renaissance man, the opera singer, banjo player, and passionate amateur baker worked his way up, eventually becoming head bread baker. But Philip is not just a talented craftsman; he is a bread shaman. Being a baker isn鈥檛 just mastering the chemistry of flour, salt, water, and yeast; it is being an alchemist鈥攑erfecting the transformation of simple ingredients into an elegant expression of the soul.</p><p><em>Breaking Bread</em> is an intimate tour of Philip鈥檚 kitchen, mind, and heart. Through seventy-five original recipes and life stories told with incandescent prose, he shares not only the secrets to creating loaves of unparalleled beauty and flavor but the secrets to a good life. From the butter biscuits, pecan pie, and whiskey bread pudding of his childhood in the Ozarks to French baguettes and focaccias, bagels and muffins, cinnamon buns and ginger scones, <em>Breaking Bread</em> is a guide to wholeheartedly embracing the staff of life.</p><p>Philip gently guides novice bakers and offers recipes and techniques for the most advanced levels. He also includes a substantial technical section covering the bread-making process, tools, and ingredients. As he illuminates an artisan鈥檚 odyssey and a life lived passionately, he reveals how the act of baking offers spiritual connection to our pasts, our families, our culture and communities, and, ultimately, ourselves. Exquisite, sensuous, and delectable, <em>Breaking Bread</em> inspires us to take risks, make bolder choices, live more fully, and bake bread and break it with those we love.</p>

<b>Michael Pollan, the bestselling author of <i>The Omnivore's Dilemma</i>, <i>Food Rules, </i>and <i>How to Change Your Mind</i>,聽explores the previously uncharted territory of his own kitchen in <i>Cooked</i>.聽<br /><br /><i>Cooked</i>聽is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, <i>Cooked</i> teases out the links between science, culture and the flavors we love.</b><br /><br />In <i>Cooked, </i>Pollan discovers the enduring power of the four classical elements鈥攆ire, water, air, and earth鈥攖o transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.<br /><br /> Each section of <i>Cooked </i>tracks Pollan鈥檚 effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse鈥搕rained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius 鈥渇ermentos鈥?(a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.<br /><br /> The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, <i>Cooked</i> argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

<b>From the beloved author of the bestselling Cake Mix Doctor series and <i>American Cake</i> comes a delicious tour of America鈥檚 favorite treats, cookies, and candies. </b><br /><b> </b><br /><b>IACP AWARD FINALIST</b><br /><br />Each of America鈥檚 little bites鈥攃ookies, candies, wafers, brittles鈥攖ells a big story, and each speaks volumes about what was going on in America when the recipes were created. In <i>American Cookie</i>, the <i>New York Times</i> bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America鈥檚 baking history. And just like she did in <i>American Cake,</i> she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods鈥攖hey鈥檙e representations of different times in our history.<br /><br />Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that鈥檚 both informative and enchanting.

After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe in her novel. Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook! Inside you'll find wonderful recipes for:<br />* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more!<br /><br />The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love.<br /><br />"If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you'll like this cookbook....It's funny, just like Flagg."<br />--Richmond Times-Dispatch<br /><br />"Recommended...All the traditional dishes are here, along with the author's irreverent, irresistible commentary on Southern cooking and culture."<br />--Library Journal<br /><br />Note: This edition does not include photos.

<b><i>NEW YORK TIMES </i>BESTSELLER 鈥?Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />鈥淎 must for any food lover . . .聽Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You鈥檒l tear through this memoir.鈥濃€?lt;i>Refinery29</i>聽<br /><br />NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>Real Simple </i>鈥?<i>Good Housekeeping </i>鈥?<i>Town & Country<br /></i></b><br /> When Cond茅 Nast offered Ruth Reichl the top position at America鈥檚 oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone鈥檚 boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl鈥檚 leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media鈥攖he last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams鈥攅ven when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />鈥淧oignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring.聽In fact, Reichl鈥檚 story is juicier than a Peter Luger porterhouse. Dig in.鈥?lt;b>鈥?lt;i>The New York Times Book Review</i></b><br /><br /> 鈥淚n this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of聽<i>Gourmet</i>聽magazine with clear eyes, a sense of humor, and some very appealing recipes.鈥?lt;b>鈥?lt;i>Town & Country</i>聽</b><br /><br />鈥淚f you haven鈥檛 picked up food writing queen Ruth Reichl鈥檚 new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.鈥?lt;b>鈥擲oleil Ho,聽<i>San Francisco Chronicle</i></b>

<p><strong>2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award聽Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018</strong></p><p>A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry鈥攂oth black and white鈥攖hrough food, from Africa to America and slavery to freedom.</p><p>Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. </p><p>From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors鈥?survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. </p><p>As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep鈥攖he power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.</p><p>Illustrations by Stephen Crotts</p>

<b>A singular, powerfully expressive debut memoir that traces one chef鈥檚 struggle to find her place and what happens once she does.</b><br /><br /><i>Burn the Place</i> is a galvanizing memoir that chronicles Iliana Regan鈥檚 journey from foraging on the family farm to running her Michelin-starred restaurant, Elizabeth. Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.<br /><br />Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family鈥檚 leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.<br /><br />Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men鈥攕he often felt she 鈥渨asn鈥檛 made for this world,鈥?and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a 鈥渘ew gatherer鈥?underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.<br /><br />Regan cooks with instinct, memory, and an emotional connection to her ingredients that can鈥檛 be taught. Written from that same place of instinct and emotion, <i>Burn the Place</i> tells Regan鈥檚 story in raw and vivid prose and brings readers into a world鈥攆rom the Indiana woods to elite Chicago kitchens鈥攖hat is entirely original and unforgettable.

<b>From the聽<i>New York Times</i>聽food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family</b><br />聽<br /><b>鈥淎 book to make home cooks, and those they feed, very happy indeed.鈥濃€擭igella Lawson</b><br /><br />鈥淧eople are lonely,鈥?Sam Sifton writes. 鈥淭hey want to be part of something, even when they can鈥檛 identify that longing as a need. They show up. Feed them. It isn鈥檛 much more complicated than that.鈥?Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.<br /><br />From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at聽<i>The New York Times</i>, Sam Sifton鈥檚聽<i>See You on Sunday</i>聽is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The聽200聽recipes are mostly simple and inexpensive (鈥淵ou are not a feudal landowner entertaining the serfs鈥?, and they derive from decades spent cooking for family and groups ranging from six to sixty.<br /><br />From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts,聽<i>See You on Sunday</i>聽is an indispensable addition to any home cook鈥檚 library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.

<b>The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series <i>A Taste of History</i>.</b><br /> <br />A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the <i>Taste of History</i> television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770!<br /><br />With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.<br />

<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.