Set on one of the oldest and largest estates in Sicily, you’ll find Casa Vecchie, where all the food is either sustainably grown or wild. Here you’ll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna’s daughter, Fabrizia, the school’s programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams, and Emiko Davies return again and again to reacquaint themselves with farm-to-table Italian cooking.   Curated by Fabrizia, Coming Home to Sicily celebrates the authentic flavors of Sicily, as well as the harmonious connection between land, producer, and food. The recipes include her family’s renditions of traditional dishes, such as Frittata with Fava Beans, Eggplant Caponata, Mint and Garlic–Stuffed Swordfish, and Risotto with Green Cauliflower and Almonds, as well at-home versions of Sicily’s famous street food, such as Panelle (chickpea fritters), Casatelle (ricotta-filled turnovers), and Cannoli. Filled with photographs that capture the beauty and abundance of the land, this captivating book will be your go-to for timeless dishes from one of the world’s most beloved culinary regions.

The New York Times "Best Cookbooks of Fall 2019"

House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf"

This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers―from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for―including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.

Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark's award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.

Bathed in the warm clarity of the summer sun in Provence, Marcel Pagnol's childhood memories celebrate a time of rare beauty and delight.Called by Jean Renoir "the leading film artist of his age," Pagnol is best known for such films as The Baker's Wife, Harvest, Fanny, and Topaze, as well as the screen adaptations of his novels Jean de Florette and Manon of the Springs (North Point, 1988). But he never forgot the magic of his Provencal childhood, and when he set his memories to paper late in life the result was a great new success. My Father's Glory and My Mother's Castle appeared on the scene like a fresh breeze, captivating readers with its sweet enchantments. Pagnol recalls his days hunting and fishing in the hill country, his jaunts about Marseilles, his schoolboy diversions, and above all his family: his anticlerical father and sanctimonious uncle, his mild and beautiful mother, and many others. This bright and lively book sparkles with the charm and magic that were Marcel Pagnol's own.

Take a breath.... Read "slow"ly.

How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being.

In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food.

"Slow Food" not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As "Newsweek" described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."

Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.

Chef Alice Waters has always been friends with food.
The search for good food led Alice Waters to France, and then back home to Berkeley, California, where she started Chez Panisse restaurant and the Edible Schoolyard. For Alice, a delicious meal does not start in the kitchen, but in the fields with good soil and caring farmers.
Jacqueline Briggs Martin, author of the Caldecott winner, "Snowflake Bentley," and "Farmer Will Allen and the Growing Table," tells how one child's search for delicious led to a dream for all children to share the joy of tasty food--the same joy we get from a beautiful song, or a starry sky.

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has "single-handedly chang[ed] the American palate" according to the "New York Times." Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, "The Art of Simple Food" is" "an indispensable resource for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

"Niloufer King's food is always delicious. Here she unravels her native Parsi cuisine with love and intelligence, revealing its secrets and the little touches that make her dishes stand out. Bravo!"--Paula Wolfert, author of "The Slow Mediterranean Kitchen"
"With clever wit and panache, cook and culinary anthropologist, Niloufer King introduces us to one of India's most exceptional regional cuisines. Her market-inspired dishes have layers of flavor that immediately satiate your palate, yet leave you longing for the next bite. A gift of love from a passionate cook."--Gary Danko, Chef and Principle, Restaurant Gary Danko
"Niloufer's "Bombay Kitchen" is a place of delight and seduction. The stories and recipes are beautifully crafted and spiked with wit and wisdom. From an exotic coconut milk and fish stew to a simple cucumber-ginger salad, to her grilled Thanksgiving turkey, each dish is a treasure."--Judy Rogers, chef and owner, Zuni Cafe
"Full of evocative memories, tastes, smells, colors, places, kitchens, family, and friends--This is so much more than a cookbook!"--Diana Kennedy, author of "The Essential Cuisines of Mexico"
"What a seductive book! Niloufer King goes straight to the heart of what food is all about and makes you want to rush to the kitchen to join her. I'd read this fascinating book for the sheer fun of it, even without any recipes-but oh, the recipes!"--Fran McCullough, editor of the "Best American Recipes" series

Take a breath.... Read "slow"ly.

How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being.

In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food.

"Slow Food" not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As "Newsweek" described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."

Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.

Speaking together in Cuba in 1991, Mandela and Castro discuss the unique relationship and example of the struggles of the South African and Cuban peoples.

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers' market.
A beautiful vegetable-focused book, "The Art of Simple Food II" showcases flavor as inspiration and embodies Alice's vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons.From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book--whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Known and loved by locals and travellers alike, the Cheese Board is equal parts bakery, cheese store, pizzeria, and gathering place. For the first time ever, The Cheese Board presents the classic recipes that have made the store one of the San Francisco Bay Area's most acclaimed gourmet destinations. Complete with a history of the shop and neighbourhood, a cheese primer, and all the classic recipes, this book is as rich and varied as the institution that inspired it.