When Morgan and Benji surprise their families with a wedding invitation to Maine, they’re aware their relationship will come as a shock.

Twelve years have passed since the loss of sixteen-year-old Alice Weil, Benji’s sister and Morgan’s best friend. No one is quite the same. As the headstrong young couple brings the two families together for the first time since the funeral, they wonder: can old wounds truly be mended?

When the guests descend upon the tranquil coastal town for the whirlwind nuptials, it soon becomes clear that these estranged families are not ready to move on. Rekindled old flames, new lovers, and deep resentments abound. Even the bride harbours delicate secrets about her friend’s death that threaten the happiness she has worked so hard for.

Will the fragile peace the wedding offers survive the sunny weekend?

Or are these two families about to find out that the darkest secrets always come to light in the end?

In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fourteen years later, the Starting with Ingredients spirit lives on in a more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. More than 100 recipes in fifteen categories are easily navigated with brightly colored tabs, and Chef Aliza Green's signature sidebars, ingredient tips, and culinary lore is sprinkled throughout. Feeling like enjoying fish, or lemons, or quince and pears, or nuts? From apples to zucchini, there's a dish for that, developed by a seasoned chef for the home cook to savor.

The masters in The Butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.

In 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fifteen years later, Starting with Ingredients is reinvented in a convenient magnetic-closure format with 50 recipe cards and an 88-page booklet chock-full of ingredient history. Aliza's chef-tested and approved recipes are easily navigated with brightly colored illustrations, sorted by main ingredient, giving you a starting place when you have lots of lemons, or are craving a meal with beef. The deck is the perfect gift (or self-purchase) for anyone who finds pleasure in a homemade meal.

James Beard Award-winning author Aliza Green shows you how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen. *Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light* With hundreds of gorgeous photos from acclaimed food photographer Steve Legato and easy-to-follow, step-by-step instructions that call for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious. As if you were standing by her side in the kitchen, Aliza offers a thorough course on the art of making pasta, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. This foundation combined with helpful tips from her many years of experience and bits of history on pasta traditions in Italy and around the world make this the only pasta-making book you'll need. Making Artisan Pasta features: Recipes for pasta doughs made completely from scratch, with delicious ingredients including buckwheat and whole wheat flour, roasted red pepper, asparagus, squash, porcini mushroom, and even squid ink and chocolate Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta Detailed instructions on how to make the ultimate in pasta: hand-stretched dough Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders Artisan tips to help anyone, from novice to experienced, make unforgettable pasta Making Artisan Pasta brings to you the satisfying pleasure of working with your hands using simple tools to create fresh artisan pasta to share with your family and friends.

Poetry by Jason O'Neal Williams and Alisa Greene