Change the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting

Bon Appétit’s Cookbook of the Month • “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl

Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook.

In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano.

With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon.

An authoritative and easy-to-use guide to fermentation with 100+ recipes for fermented foods and drinks.

Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and even hard ciders and mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture and master fermenter and best-selling author Shane Peterson, and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.

A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods.

Today, wine is more favored and consumed that it's ever been in the United States--and millennials are leading the charge, drinking more wine than any other generation in history. Many have been pulled in by the tractor beam of natural wine--that is, organic or biodynamic wine made with nothing added, and nothing taken away--a movement that has completely rocked the wine industry in recent years. While all of the hippest restaurants and wine bars are touting their natural wine lists, and while more and more consumers are calling for natural wine by name, there is still a lot of confusion about what exactly natural wine is, where to find it, and how to enjoy it. In Natural Wine for the People, James Beard Award-winner Alice Feiring sets the record straight, offering a pithy, accessible guide filled with easy definitions, tips and tricks for sourcing the best wines, whimsical illustrations, a definitive list to the must-know producers and bottlings, and an appendix with the best shops and restaurants specializing in natural wine across the country, making this the must-buy and must-gift wine book of the year.

A #1 NEW YORK TIMES BESTSELLER Beloved actress, Food Network personality, and New York Times bestselling author Valerie Bertinelli reflects on life at sixty and beyond. Behind the curtain of her happy on-screen persona, Valerie Bertinelli's life has been no easy ride, especially when it comes to her own self-image and self-worth. She waged a war against herself for years, learning to equate her value to her appearance as a child star on One Day at a Time and punishing herself in order to fit into the unachievable Hollywood mold. She struggled to make her marriage to Eddie Van Halen - the true love of her life - work, despite all the rifts the rock-star lifestyle created between them. She then watched her son follow in his father's footsteps, right up onto the stage of Van Halen concerts, and begin his own music career. And like so many women, she cared for her parents as their health declined and saw the roles of parent and child reverse. Through mourning the loss of her parents, discovering more about her family's past, and realizing how short life really is when she and her son lost Eddie, Valerie finally said, "Enough already!" to a lifelong battle with the scale and found a new path forward to joy and connection. Despite hardships and the pressures of the media industry to be something she's not, Valerie is, at last, accepting herself: she knows who she is, has discovered her self-worth, and has learned how to prioritize her health and happiness over her weight. With an intimate look into her insecurities, heartbreaks, losses, triumphs, and revelations, Enough Already is the story of Valerie's sometimes humorous, sometimes raw, but always honest journey to love herself and find joy in the everyday, in family, and in the food and memories we share. "This thoughtful, bighearted book is sure to be a hit with Bertinelli fans and those with an appetite for stories of hard-won self-acceptance. A warmly intimate memoir." - Kirkus Reviews "In a series of brutally frank essays, Bertinelli looks back on the emotional struggles and triumphs of her life. By turns raw and inspiring, this contains a little bit of wisdom for everyone." - Publishers Weekly

A fun and quirky guide to the essential rules for enjoying cheese "The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need."-Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger-perfect for all cheese fans, from newcomers to experts-teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you'll even learn why cheese is actually good for you (and doesn't make you fat!), find enlightenment on the great dairy debate-pasteurized versus not pasteurized-and improve your cheese vocabulary with a handy lexicon chart.

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, "Into the Vietnamese Kitchen", an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavoured yet delicate, sophisticated yet simple, the recipes include steamy phonoodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic banh mi sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

This leading dictionary contains over 6,150 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions make this a valuable dictionary that clearly explains even the most technical of nutritional terms. From absinthe to zymogens it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. It also includes clear guidance on which foods are good sources of major nutrients, with recommended Daily Allowance lists for babies, children, men, and women. It is an essential A-Z for students of nutrition, dietetics, food science, and health and human sciences; professionals within the food industry, including nutritionists, cooks, and food manufacturers; and anyone interested in food who wants to discover more about what they eat.

In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab-a substance sometimes called "cultured meat"-and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem's capacity to sustain life. He argues that even if cultured meat does not "succeed," it functions-much like science fiction-as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.

Make tasty dinners and desserts easy as pie!

Do you have a box of Bisquick on your shelf? Why not whip up tempting home-baked pies that are impossibly easy and impossibly delicious? These pies magically make their own crust, and they're a hit with kids and adults alike. Whether filled with ground beef, chicken, cheese, vegetables, or fruit, they're perfect any night of the week-great after work or for casual get-togethers and potluck suppers.

Try These All-Time "Impossibly Easy" Favorites:

• Coconut Pie
• Chicken and Broccoli Pie
• Cheesy Tuna Pie
• Zucchini Pie
• French Apple Pie
• Cheeseburger Pie