In this warm collection of personal essays and recipes, best-selling author Ann Hood nourishes both our bodies and our souls.
From her Italian American childhood through singlehood, raising and feeding a growing family, divorce, and a new marriage to food writer Michael Ruhlman, Ann Hood has long appreciated the power of a good meal. Growing up, she tasted love in her grandmother’s tomato sauce and dreamed of her mother’s special-occasion Fancy Lady Sandwiches. Later, the kitchen became the heart of Hood’s own home. She cooked pork roast to warm her first apartment, used two cups of dried basil for her first attempt at making pesto,
In his much-anticipated new novel, Robin Sloan does for the world of food what he did for the world of books in Mr. Penumbra’s 24-Hour Bookstore
Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread.
Why you’ve never been able to lose weight, and how that can change now.
Everything you believe about how to lose weight is wrong. Weight gain and obesity are driven by hormones—in everyone—and only by understanding the effects of insulin and insulin resistance can we achieve lasting weight loss.
In this highly readable and provocative book, Dr. Jason Fung sets out an original, robust theory of obesity that provides startling insights into proper nutrition. In addition to his five basic steps, a set of lifelong habits that will improve your health and control your insulin levels,
In The Recipe Box, bestselling beloved author Viola Shipman spins a tale about a lost young woman and the family recipe box that changes her life.
Growing up in northern Michigan, Samantha “Sam” Mullins felt trapped on her family’s orchard and pie shop, so she left with dreams of making her own mark in the world. But life as an overworked, undervalued sous chef at a reality star’s New York bakery is not what Sam dreamed.
When the chef embarrasses Sam, she quits and returns home. Unemployed, single, and defeated, she spends a summer working on her family’s orchard cooking and baking alongside the women in her life—including her mother,
Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.”
With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine?
Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother’s kitchen, shopping at farm stands and making preserves, she couldn’t help but wonder, “Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?”
These assumptions quickly faded as she began to explore farmers’ markets and the burgeoning co-op scene in the Twin Cities, and eventually discovered a local food movement strong enough to survive the toughest winter. From the husband and wife who run one of the largest organic farms in the region to Native Americans harvesting wild rice,