Lost your zest for life? Feeling tired and sluggish? Need a health boost? Reach for a soothing cup of herbal tea and harness the extraordinary power of nature's most potent healing ingredients. With more than 70 expertly formulated recipes for tasty, soothing, caffeine-free infusions, tea tips to help you get the most from your brew, and a comprehensive directory of herbal ingredients and their active properties and benefits, you can blend, brew and sip your way to wellbeing.

“A wonderful tragicomedy” of a Mississippi family, a vast inheritance, and an impulsive heir, by the Pulitzer Prize–winning author of Delta Wedding (The New York Times). Daniel Ponder is the amiable heir to the wealthiest family in Clay County, Mississippi. To friends and strangers, he’s also the most generous, having given away heirlooms, a watch, and so far, at least one family business. His niece, Edna Earle, has a solution to save the Ponder fortune from Daniel’s mortifying philanthropy: As much as she loves Daniel, she’s decided to have him institutionalized. Foolproof as the plan may seem, it comes with a kink—one that sets in motion a runaway scheme of mistaken identity, a hapless local widow, a reckless wedding, a dim-witted teenage bride, and a twist of dumb luck that lands this once-respectable Southern family in court to brave an embarrassing trial for murder. It’s become the talk of Clay County. And the loose-tongued Edna Earle will tell you all about it. “The most revered figure in contemporary American letters,” said the New York Times of Eudora Welty, which also hailed The Ponder Heart—a winner of the William Dean Howells Medal which was adapted into both a Broadway play and a PBS Masterpiece series—as “Miss Welty at her comic, compassionate best.”

In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.

Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.

Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.

This social history tells the story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. The author investigates a women reformers at the turn of the twentieth century--including Fannie Farmer of the Boston Cooking School--who were determined to modernize the American diet through a "scientific" approach to cooking. It reveals why we think the way we do about food today.--Publisher's description.

When real life starts mimicking the plot of one of the romance books that line the shelves in her bookstore, it's up to Lizzie Hale to catch the killer, in this riveting new Love is Murder mystery. Lizzie Hale thought mail-order brides existed only between the pages of the historical romances she stocks in her bookstore, Love Under the Covers. But when not one, but two local men introduce her to their respective new wives, she's forced to reevaluate that notion. Lizzie is surprised when Al Little, the owner of the local hardware store, asks Lizzie and her aunt Charmaine to help Svetlana, his new bride straight from Russia, to settle into Tinker's Creek, but they agree. Everything is going swimmingly—until a wrench gets thrown into their plans when Svetlana is found drowned in the creek. With Al's suspicious best friend—who has his own mysterious mail-order bride—and the secretive matchmaker who put them together, Lizzie's got more suspects than she knows what to do with. But she'll have to nail down who the killer is fast, before someone else winds up dead.

Linda Matthie-Jacobs' Light the Fire is a treasure chest of recipes that fire the imagination and the tastebuds but, just as important, these recipes are as much a delight to read as they are easy to follow. Matthie-Jacobs peppers her book with fun anecdotes and interesting facts. When she set out on her quest for new healthy recipes with a spicy touch, Matthie-Jacobs returned with a sense of fun and adventure that she willingly shares. From breads, soups and appetizers to desserts, snacks and beverages, Matthie-Jacobs doesn't miss an ingredient for adventurous cooking made simple and savory."

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.