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.

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.

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.

"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.

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.

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world-L'Arpege. Olives, and Chez Panisse, to name a few-places where she acquired top-notch skills to match her already flawless culinary instincts. "A great many cooks have come through the kitchen at Chez Panisse," observes the legendary Alice Waters, "But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to "her" for kitchen wisdom and a warm welcome."
And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin's cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin's gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant.
Her Sunday Supper menus at Lucques-ever changing and always tied to the produce of the season-have drawn raves from all quarters: critics, fellow chefs, and Lucques's devoted clientele. Now, in her long-awaited cookbook, "Sunday Suppers at Lucques, "Goin offers the general public, for the first time, the menus that have made her famous.
This inspired cookbook contains:
132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter
75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for
A wealth of information on seasonal produce-everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items
Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck
A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)
With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking-not to mention transform your results in the kitchen.

How big business promotes cosmetics to generate profits and perpetuate the inferior status of women. In her introduction, Mary-Alice Waters explains how the entry of millions of women into the workforce during and after World War II irreversibly changed U.S. society and laid the basis for the advances women have won through struggle over the last three decades.

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.

This vibrant retrospective celebrates the four-decade career of Berkeley graphic artist David Lance Goines. Its 155 full-color posters promote movies, galleries, restaurants, and concerts, in addition to other events and products. Distinctive and dramatic, the images speak volumes to the viewer's eye, evoking a mood that the brief text complements and clarifies.
Developed in cooperation with the artist, this edition features a Preface by the artist, in which he discusses his motivations and techniques, and a Foreword by Alice Waters of Chez Panisse, the Bay Area restaurant that Goines' posters have so effectively publicized to the world.

In 1958, Doris Muscatine's husband, a medieval scholar, got a Fulbright for a year of research in Italy. They lived in Rome and almost immediately became hopeless Italophiles. "The Vinegar of Spilamberto" is the enchanting story of their experiences. The couple returned often, staying in various apartments -- a house in Venice, a medieval tower in Tuscany, and a villa on the Appia Antica with its own catacombs.
From such small places as Populonia and Rovescala to bigger ones like Riace and Dozza, the family immersed themselves in the Italy off the typical tourist tracks. Muscatine describes the extreme cultural differences everywhere, but most notable in Sicily, and delights in various foods -- including "Il Ranocchio, dall'antipasto al dolce "(The Frog, from antipasto to dessert) -- and the wines that went with them. Chapters are devoted to the Italian appreciation of slow food and of special products such as truffles and balsamic vinegar.

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. "In the Green Kitchen" presents her essential cooking techniques to be learned by heart plus more than 50 recipes--for delicious fresh, local, and seasonal meals--from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappe & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moulle * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerome Waag * Beth Wells