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  The Kitchen Survival Guide - A...

  Lora Brody

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  When Lora Brody, cookbook author, chocolate maven, and mother, sent her sons off into the world, she (and they) realized that they didn't have a clue as to how to feed themselves or their guests, if, heaven forbid, they should have any. The Kitchen Survival Guide is for anyone -- newly graduated, newly married, newly single -- who is venturing into the kitchen for the first time. With her on-target brand of humor, Lora Brody builds kitchen confidence with more than 130 basic recipes necessary to get through life, as well as hundreds of helpful hints Mom forgot to share:On cleaning an oven -- "Manual cleaning oven, unfortunately, does not mean that a guy named Manuel will come and clean your oven."What's the difference between dicing and chopping, zest and pith, or au gratin and au lait?Survival recipes include tuna fish salad, homemade chicken soup, brownies, and many more.Setting up a kitchen and keeping it clean and safe, how to buy and store food, a glossary of basic cooking terms, and what to do in the event of a culinary disaster are all covered in this handy, easy-to-use cookbook and kitchen compendium.

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  The Gluten Lie - And Other Myths...

  PhD Alan Levinovitz

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  Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled, and we are racing to eliminate wheat and corn syrup from our diets because we've been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. 
   
  Remember when butter was the enemy? Now it's good for you. You may have lived through times when the Atkins Diet was good, then bad, and then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. 
   
  In this groundbreaking work, Alan Levinovitz, PhD, exposes the myths behind how we come to believe which foods are good and which are bad and points the way to a truly healthful life, free from anxiety about what we eat.

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  Falling for Me - How I Learned...

  Anna David

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  Like most women, whether they’ve chosen the Fortune 500 career path or have had five kids by 35, Anna David wondered if she’d made the right choices. Then she came upon the book Sex and the Single Girl by Helen Gurley Brown, Cosmopolitan’s fearless leader from the mid-sixties to the late nineties. Immediately connecting with Gurley Brown’s unique message of self-empowerment combined with femininity, Anna vowed to use Sex as a lesson plan, venturing out of her comfort zone in the hope of overcoming the fears and insecurities that had haunted her for years. Embarking on a journey both intensely personal and undeniably universal, she becomes adventurous and spontaneous—reviving her wardrobe and apartment, taking French lessons, dashing off to Seville, and whiling nights away with men she never would have considered before. In the process, she ends up meeting the person really worth changing for: herself.

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  Simply Grilling - 105 Recipes...

  Jennifer Chandler

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  If your grilling repertoire is limited to burgers and hot dogs, it might be time to reconsider your grill’s true potential. Jennifer Chandler helps you reimagine grilled meals in this easy-to-follow, quick and simple cookbook.Memphis chef Jennifer Chandler has assembled everything a grilling amateur could possibly need to achieve pitmaster caliber results any night of the week. Whether you’re cooking with gas, charcoal, or cast iron, Simply Grilling will eliminate the uncertainty and have you manning the flames with confidence.In Simply Grilling, Chandler shares delicious recipes including:Caribbean Grilled Shrimp with Pineapple SalsaBalsamic Beef TenderloinAsparagus and Cherry Tomato SaladGrilled Tuna with Orange and Fennel SlawBlackened Snapper Po-BoyIn her accessible style, Chandler explains everything—the tools, the heat, and the flavors. If you’ve always found grilling to be a guessing game, you’ll never have to wonder again if the heat is just right or if you flipped your food too soon.From appetizers to desserts and everything in between, Simply Grilling is your guide to delicious meals, hot off the grate.

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  Cake: A Slice of British Life

  Andrew Baker

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  ‘A delightful odyssey through the history, nostalgia, fascination and British love of cake. Quirky, charming, and fun.’ PRUE LEITH 
  The British take cakes seriously. We hold strong opinions about how to bake a brownie with the perfect squidge, the correct proportions of icing to sponge, and whether it’s jam or cream first on our scones. Now – thanks to the success of a certain TV baking show – our flirtation with flour, fruit and frosting has become a full-blown love affair. 
  But how did the humble cake evolve from a simple combination of starch and fat to the show-stopping bakes of today, taking pride of place at every meaningful life celebration? Travelling the country from Dundee to the Isle of Wight, writer Andrew Baker (by name, not occupation) serves up the story of our national obsession with cake, one slice at a time. 
  On this greediest of quests, Andrew seeks to discover the ‘True Slice’ of each iconic cake. This enviable task sees him eat sponge sandwiched with jam and cream at Queen Victoria’s holiday home Osborne House, discover the illustrious yet scandal-filled history of the Battenberg’s saccharine squares and learn how a caterpillar enrobed in chocolate became a party-starting birthday centerpiece. 
  From King Alfred’s oatcakes to The River Café’s revered Chocolate Nemesis, this is the crumb-spattered, buttercream-smeared story of the cakes that have claimed a place on British tables – and in our hearts. 
  Andrew Baker's Cake is a non-fiction exploration of the best regional dishes in Britain. From Scottish oatcakes to Welsh scones, this narrative is a testament to the ethnic diversity and evolution of English cooking. 
  For fans of Pen Vogler (Stuffed), Fuchsia Dunlop (Invitation to a Banquet), Anna Higham (The Last Bite), Tilly Pamment (The Plain Cake Appreciation Society), and Eleanor Ford (A Whisper of Cardamom). 
  HarperCollins 2023

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  Lulu's Provençal Table - The...

  Richard Olney

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  A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provençal chef and vineyard owner.   Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for more than fifty years been Provence’s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by.   In Lulu’s Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney’s tribute aptly celebrates the spirit and gifts of this culinary legend.   “With good-humored admiration, sharp-eyed description and lucid instruction, Olney—and Lulu—bring readers traditional Provencal cooking at its finest.” —Publishers Weekly   “The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.” —Simon Hopkinson, The Observer

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