WINNER OF THE IACP AWARD • This classic tome of Italian baking covers everything from breadsticks and cornetti to focaccia, tarts, pastries, and more—now updated with stunning photography, new recipes, and comprehensive tips and tricks.“The Italian Baker takes you deep into the mind and heart of the Italian spirit.”—Peter Reinhart, author of The Bread Baker’s Apprentice and Peter Reinhart’s Artisan Breads Every Day

Mangoes and Quince tells the story of Miranda, abandoned in Amsterdam by her husband, Anton, who disappeared into the South Seas. Marooned but restlessly inspired, Miranda expresses her passion through cooking. But as the restaurant she builds in Anton's ancestral home grows increasingly popular, her daughter, Diane, recedes into a world of longing for her lost father. Eventually Diana's curiosity will uncover his dangerous obsession. Mangoes and Quince is part mystery, p...

All of Seattle knows of Macrina’s irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region—along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle’s Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & C...

Patrizia Pallaro's second volume of essays on Authentic Movement, eight years after her first, is a tour de force. It is indeed "an extraordinary array of papers", as Pallaro puts it, and an immensely rich, moving and highly readable sweep through the landscapes of Authentic Movement, "this form of creative expression, meditative discipline and/or psychotherapeutic endeavour". You don't need to practice Authentic Movement to get a lot out of this book, but it certainly helps! I defy anyone...

Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures ...

Most families with a member with celiac disease struggle to get food on the table that the whole family can enjoy. This easy-to-use cookbook focuses on creating simple recipes that minimize stress from three experts in the field. Most of the dishes use ingredients that are easily found in supermarkets and don't require the exotic flours, expensive ingredients or complicated recipes found in other gluten-free cookbooks. Here is a book that lives up to the promise of making real food for rea...