After her kind mentor is arrested because of his Jewish heritage, a young baker's apprentice in Normandy engages in discreet resistance activities, baking contraband loaves of bread for the hungry using surplus ingredients taken from occupying forces.

"A revolutionary approach to making easy, delicious whole-grain bread and more"-- "A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfectingtheir delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible...

"Fannie Flagg meets Elin Hilderbrand in this deliciously charming debut novel about fried chicken, family feuds, and the foibles of the human heart"-- Merinac, Kansas. Chicken Mimi's and Chicken Frannie's have spent a century vying to serve up the best friend chicken in the state. The legendary feud between the owners-- the Moores and the Pogociellos-- has caught widow Amanda Moore in the middle. She had worked for her mom at Mimi's before marrying...

Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals. Gain an expert chef's insight into tips, tricks, and secrets that will elevate any dish from good to great.

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats , one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year -- and received the James Beard...

A 1997 edition of the classic cookbook, last revised in the 1970s, providing reference information on ingredients, menus, and cooking basics, and featuring recipes in all categories for everyday and gourmet dishes.

"When Lars Thorvald's wife, Cynthia, falls in love with wine--and a dashing sommelier--he's left to raise their baby, Eva, on his own. He's determined to pass on his love of food to his daughter--starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva's journey as she becomes...

Polly Waterford is recovering from a toxic relationship. Unable to afford their flat, she has to move miles away from everyone, to a sleepy little seaside resort in Cornwall, where she lives alone above an abandoned shop. And so Polly takes out her frustrations on her favorite hobby: making bread. But what was previously a weekend diversion suddenly becomes far more important as she pours her emotions into kneading and pounding the dough, and each...