Other books that might interest you

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  A Pig in Provence - Good Food...

  Georgeanne Brennan

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  A woman and her family give up life in 1970s America for a farmhouse in southern France in this memoir peppered with delicious French recipes. 
   
  From the publisher of Under the Tuscan Sun comes another extraordinary memoir of a woman embarking on a new life—this time in the South of France. In 1970, James Beard Award–winning author Georgeanne Brennan set out to realize the dream of a peaceful, rural existence en Provence. She and her husband, with their young daughter in tow, bought a small farmhouse with a little land, and a few goats and pigs and so began a life-affirming journey. Filled with delicious recipes and local color, this evocative and passionate memoir describes her life cooking and living in the Provençal tradition. 
   
  Praise for A Pig in Provence 
   
   
   
  “You can almost smell the lavender as you follow Brennan’s love affair with the province that became her second home and shaped the culinary persona of this cooking teacher and food author. Brennan is a talented storyteller.” —San Francisco Chronicle 
   
  “Georgeanne Brennan’s captivating memoir reminds me of why I, too, was enchanted by Provence. She beautifully captures the details of living in a place where the culture of the table ties a community together—where everyone knows the butcher and the baker, and everyone depends on the farmers.” —Alice Waters, owner, Chez Panisse 
   
  “Fascinating . . . Brennan revels equally in the preparation and consumption of the regional cuisine You can almost hear her lips smacking.” —The New York Times Book Review 
   
  “Georgeanne Brennan’s romance with Provence continues to deepen, and the result of her long residence there is an intimacy with local people, food, and folkways. I would love to pull up a chair to her table.” —Frances Mayes, author of Under the Tuscan Sun

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  The New James Beard

  James Beard

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  A New York Times–bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods. This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard, you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.  

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  Pumpkin It Up!

  Eliza Cross

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  “[From] a decorative and delicious autumn stew to a decadent pumpkin tiramisu for dessert, your pumpkin craving is covered.”—The Litchfield County Times   There’s more to pumpkin than lattes and pies, so Pumpkin It Up! is here to help you discover sweet and savory ways to pumpkin up every meal. With both traditional favorites and unexpected twists, these 75 recipes will please pumpkin eaters—and let you savor the taste of fall year round.   Stock your spice rack with Homemade Pumpkin Pie Spice, keep breakfast classic with Pumpkin Pancakes, liven up dinner with Pumpkin Tortilla Soup, and tempt yourself with Pumpkin Tiramisu for dessert.  Includes photos plus shopping and prep tips

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  The Cook Not Mad - Or Rational...

  The Cookbook

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  Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. 
   
  Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks.  
   
  Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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  12 Breakfast Recipes For You

  Diego Gomez Suarez

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  Introduction 
  "Breakfast: The Best Start to the Day" 
  Breakfast is more than just a meal, it's a ritual that marks the beginning of our days. Whether you like quick and easy breakfasts or enjoy taking your time to experiment with new flavors, this book is designed to inspire you to make your morning special. 
  Within these pages you'll find recipes from around the world, with options for every type of person: from those looking for something healthy, to those who can't resist an indulgent breakfast. Whether you have five minutes or an hour to dedicate to the first meal of the day, you'll find something here for you. 
  Our goal is for you to enjoy every bite and for these recipes to become part of your daily routine, or perhaps, your special occasion to surprise your family or friends. Let's start cooking and enjoy a good breakfast! 
   

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  Fry Bread - A Native American...

  Kevin Noble Maillard

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  Fry bread is food. It is warm and delicious, piled high on a plate. Fry bread is time. It brings families together for meals and new memories. Fry bread is nation. It is shared by many, from coast to coast and beyond. Fry bread is us. It is a celebration of old and new, traditional and modern, similarity and difference. Told in lively and powerful verse by debut author Kevin Noble Maillard, Fry Bread is an evocative depiction of a modern Native American family.

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