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Author: Jennifer Gold
Publisher: Lake Union Publishing
ISBN: 9781542042666
Category : Bakeries
Languages : en
Pages : 0
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Book Description
From debut author Jennifer Gold comes a delicious, award-winning novel about the sweet and sour ingredients of life and love. Elle, an accomplished baker, has a recipe for every event in her life. But when she discovers her husband's infidelity, she doesn't know what to make of it. Jam, maybe? Definitely jam. Fed up with the stale crumbs of her marriage, Elle revisits past recipes and the events that inspired them. A recipe for scones reminds her of her father's death, cinnamon rolls signify the problematic courtship with her husband, and a batch of chocolate cookies casts Elle in a less-than-flattering light. Looking back, Elle soon realizes that some ingredients were missing all along. After confronting her husband, Elle indulges her sweet tooth in other ways, including a rebound that just leaves her more confused. As secrets from the past collide with the conflicts of the present, Elle struggles to manage her bakery business and maintain the relationships most important to her. In piecing her life back together, will Elle learn to take the bitter with the sweet?
Author: Jennifer Gold
Publisher: Lake Union Publishing
ISBN: 9781542042666
Category : Bakeries
Languages : en
Pages : 0
Get Book Here
Book Description
From debut author Jennifer Gold comes a delicious, award-winning novel about the sweet and sour ingredients of life and love. Elle, an accomplished baker, has a recipe for every event in her life. But when she discovers her husband's infidelity, she doesn't know what to make of it. Jam, maybe? Definitely jam. Fed up with the stale crumbs of her marriage, Elle revisits past recipes and the events that inspired them. A recipe for scones reminds her of her father's death, cinnamon rolls signify the problematic courtship with her husband, and a batch of chocolate cookies casts Elle in a less-than-flattering light. Looking back, Elle soon realizes that some ingredients were missing all along. After confronting her husband, Elle indulges her sweet tooth in other ways, including a rebound that just leaves her more confused. As secrets from the past collide with the conflicts of the present, Elle struggles to manage her bakery business and maintain the relationships most important to her. In piecing her life back together, will Elle learn to take the bitter with the sweet?
Author: George Zaidan
Publisher: Penguin
ISBN: 1524744298
Category : Technology & Engineering
Languages : en
Pages : 321
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Book Description
"When it comes to chemicals and our bodies, there are no simple answers. Thanks to George Zaidan, there are beautifully clear, elegant, accurate explanations. And they're funny. Zaidan has accomplished something I would not have thought possible. He has written an entertaining book about chemistry. Thank you, George, for this much-needed breakwater against the tide of misinformation that sloshes onto our screens." —Mary Roach, author of Stiff Cheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won’t, and why—explained with high-octane hilarity, hysterical hijinks, and other things that don’t begin with the letter H. INGREDIENTS offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves. Apart from the burning question of whether you should eat those Cheetos, Zaidan explores a range of topics. Here’s a helpful guide: Stuff in this book: - How bad is processed food? How sure are we? - Is sunscreen safe? Should you use it? - Is coffee good or bad for you? - What’s your disease horoscope? - What is that public pool smell made of? - What happens when you overdose on fentanyl in the sun? - What do cassava plants and Soviet spies have in common? - When will you die? Stuff in other books: - Your carbon footprint - Food sustainability - GMOs - CEO pay - Science funding - Politics - Football - Baseball - Any kind of ball, really Zaidan, an MIT-trained chemist who cohosted CNBC’s hit Make Me a Millionaire Inventor and wrote and voiced several TED-Ed viral videos, makes chemistry more fun than Hogwarts as he reveals exactly what science can (and can’t) tell us about the packaged ingredients sold to us every day. Sugar, spinach, formaldehyde, cyanide, the ingredients of life and death, and how we know if something is good or bad for us—as well as the genius of aphids and their butts—are all discussed in exquisite detail at breakneck speed.
Author: Nina Bocci
Publisher: Gallery Books
ISBN: 150117889X
Category : Fiction
Languages : en
Pages : 320
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Book Description
From the USA TODAY bestselling author of the “heartwarming and refreshingly sweet” (Lauren Layne, New York Times bestselling author) On the Corner of Love and Hate comes a story about a baker who takes her chances on a new town...and an old love. After selling her famous bakery back in New York, Parker Adams visits Hope Lake, Pennsylvania, to figure out her next steps. And soon she’s wondering why she ever loved city life in the first place. Between the Golden Girls—the senior women who hold court—and Nick Arthur, her equally infuriating and charming former flame, Parker finds a community eager to help her get her mojo back. But even though Hope Lake gives her the fresh start she’s been looking for, Parker discovers that it’s not so easy to start over again with Nick. Their chemistry is undeniable, but since Nick is a freshly taken man, Parker is determined to keep things platonic. With a recipe for disaster looming, Parker must cook up a new scheme, figuring out how to keep everything she’s come to love before she loses it all. Perfect for fans of Amy E. Reichert and Jenny Colgan, The Ingredients of You and Me is a scrumptious romantic comedy that lets you have your cake and eat it too.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: David Remnick
Publisher: Modern Library
ISBN: 081297641X
Category : Cooking
Languages : en
Pages : 535
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Book Description
The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.
Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 080418528X
Category : Cooking
Languages : en
Pages : 146
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Book Description
In this collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
Author: Adrian Bailey
Publisher:
ISBN: 9780718130435
Category : Cooking
Languages : en
Pages : 296
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Book Description
Author: Erica Bauermeister
Publisher: Penguin
ISBN: 9780399155437
Category : Fiction
Languages : en
Pages : 254
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Book Description
Gathering at Lillian's Restaurant for a weekly cooking class, a young mother struggles with the growing demands of her family, an Italian kitchen designer works to adapt to life in America, and a widower mourns the loss of his wife to breast cancer. 50,000 first printing.
Author: E.G. Smith Collective
Publisher: AK Press
ISBN: 9781902593814
Category : Cooking
Languages : en
Pages : 118
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Book Description
The definitive guide to animal ingredients in food for vegetarians, vegans or anyone!
Author: Nicolas Barreau
Publisher: Hachette UK
ISBN: 178206558X
Category : Fiction
Languages : en
Pages : 292
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Book Description
The day begins like any other Saturday for beautiful Parisian restaurateur Aurélie Bredin, until she wakes up to find her apartment empty - her boyfriend gone off with another woman. Heartbroken, Aurelie walks the streets of Paris in the rain, finally seeking refuge in a little bookshop in the Ile St. Louis, where she's drawn to a novel titled The Smiles of Women by obscure English author Robert Miller. She buys it and takes it home, but when she begins to read she's astonished: The Smiles of Women can't possibly be about her restaurant ... about her. Except, it is. Flattered and curious to know more, Aurélie knows she must get in touch with the reclusive Mr Miller, but it proves to be a daunting task. His French publishers seem determined to keep his identity secret, and while the Editor-in-Chief André Chabanais is happy to give Aurelie his time, he seems mysteriously unwilling to help her find her author. Is Robert Miller really so shy, or is there something that André isn't telling Aurélie?
