Katie Parla

Kristina Gill

Heavy Hardcover (2 to 4 lbs)

Fresh Flavors and Forgotten Recipes from an Ancient City: a Cookbook

A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of two thousand years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.

Tasting Rome

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Mireille Guiliano

Hardcover (1 to 2 lbs)

A Year of Secrets, Recipes, and Pleasure

Offers a program of healthy food habits that can be practiced anytime and anywhere, with four seasons of strategies for cooking and shopping, accompanied by tips and tricks for living with style and pleasure, all without gaining weight.

French Women for All Seasons

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Light Paperback (1 lb or less)

The Secret of Eating for Pleasure

A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures, not in deprivation, in a guide that includes inspirational true-life stories, simple advice, and dozens of delectable recipes. Reprint. 175,000 first printing.

French Women Don't Get Fat

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Ken Haedrich

Heavy Paperback (2 to 4 lbs)

150 Sweet and Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs and Vegetables

Let them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

The Harvest Baker

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Dan Buettner

100 Recipes to Live To 100


Best-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard.

In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America's healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like executive chef James Wayman, "the Gullah chef" Bill Green, and "the Cod Chef" Dave Smoke-McCluskey.

With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner's road trip across America sheds light on some of its most under-recognized plant-forward communities as Buettner shares the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. And the proof is in the pudding: 49 Blue Zones Project Cities have demonstrated that eating the Blue Zones way can alleviate obesity, heart disease, diabetes, and more.

Filled with 100 tasty recipes, from Pennsylvania Dutch apple dumplings to Southern Hoppin' John, Blue Zones American Kitchen will change your diet--and your life.

The Blue Zones American Kitchen

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Amy

@amy604873

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Katie Parla; Kristina Gill

Tasting Rome

Mireille Guiliano

French Women for All Seasons

Mireille Guiliano

French Women Don't Get Fat

Ken Haedrich

The Harvest Baker

Dan Buettner

The Blue Zones American Kitchen

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Katie Parla; Kristina Gill

Tasting Rome

Mireille Guiliano

French Women for All Seasons

Mireille Guiliano

French Women Don't Get Fat

Ken Haedrich

The Harvest Baker

Dan Buettner

The Blue Zones American Kitchen

Get The App