ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Serious Eats Groundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France. Brian Levy spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing only the natural sweetness of fruit with no added sugar, it was a breakthrough that inspired years of experimentation converting other desserts into nutritious indulgences. In Good & Sweet, Levy stretches this experiment across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Every recipe offers substitutions for dietary restrictions and includes a flavorful sweetener that exceeds cane sugar, from freeze-dried sweet corn to coconut cream and apple cider. A Pistachio-Studded Peach Galette gets its wings from fresh fruit, dried apricots, and orange juice; chestnuts, golden raisins, and dried apples perform a pas de trois in Chestnut Ricotta Ice Cream; and dates, milk powder, and a touch of miso paste make for a dense, caramely Sticky Toffee Pudding Cake. With sweets like these—ones that nudge you toward mindful eating but don’t compromise flavor—you’ll never have to give up dessert.

January 21, 1995: Dorothy Joudrie is arrested for attempting to murder her estranged husband. Soon after, Audrey Andrews begins to write her book. Audrey and Dorothy had known each other as children, but the identification of Andrews with Joudrie goes beyond merely the accident of a childhood acquaintance. It has to do with being subjected to the same societal constraints placed on girls and women during the years immediately following World War II, the years in which they had prepared for their adult lives. Expectations, placidly accepted then, are now seen as unrealistic and unreasonable. Did these expectations have some part in causing the tragedy in Dorothy Joudrie’s life? When Andrews attempted to understand why Dorothy Joudrie had tried to kill her husband, and to write Joudrie’s story, she began to examine her own life, her own expectations — those she had of herself and those others had of her. She also realized that telling the story of anyone is an intricate and often ephemeral pursuit. Any story she wrote could only be her version of Joudrie’s experience. Nevertheless, it was important to be as honest as she could about her interpretation of that life. She determined to show carefully and accurately the damage that had been done to one woman — damage that is still being done to many others — through prejudice, attitudes, traditions and the institutions that are still the foundation of our society, and of our lives, everyday. The result is a fascinating account of events leading up to the trial, the trial itself and the effect of Joudrie’s trial on the life of Audrey Andrews.

A collection of short one-person plays featuring characters, between ten and fifteen years old, who live in or near a thirteenth-century English manor.

In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar. White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.

Get family dinner on the table in 30 minutes or less without sacrificing beauty or flavor, from the beloved blogger and author of The Pretty Dish. “The new go-to book for home cooks everywhere. Yum!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks With her down-to-earth style, can-do attitude, and gorgeous photography, Jessica Merchant presents Everyday Dinners, your new guide for meal prepping. Along with plant-based, one pot, and slow cooker recipes, Jessica also includes weekly dinner plans, ideas, tips and tricks, and even a 45- to 60-minute meal prep game plan for the weekends to keep cooking easy and quick on busy weeknights. You and your family will be delighted and nourished by Jessica’s recipes for Roasted Sweet Potatoes with Honey Ginger Chickpeas and Tahini, Tuscan Cheese Tortellini Soup, Honey Dijon Pretzel-Crusted Salmon, Grilled Peach BBQ Pork Chops with Napa Slaw, and Garlic + Chive Butter Smashed Potatoes. As life gets busier, it’s increasingly harder to set aside time to put a nourishing meal on the table after a long day. In Everyday Dinners, Jessica gives us the tools and tricks to make that possible.

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.

Woolyman is K's best friend, and Woolyman says K is his best . . . sweet potato . Woolyman used to say ordinary things when you pulled his string, but that was before he went through the washing machine. Now, life is never dull. One Tuesday they meet Mr. Tree and Mac, the weaverbird, and the adventure that follows is a story of friendship, sharing, and . . . sweet potato .

The renowned baker and author of The Handmade Loaf presents the ultimate baking compendium, an Andre Simon Food Book Award–winner. Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. Now, with this comprehensive how-to-bake book, you’ll be baking cakes, pastries, breads, and cookies with him by your side. Drawin together his best recipes, Dan imparts his unique methodologies, combining contemporary food science with old-fashioned kitchen wisdom. Guiding you through the crispest flatbreads, blue cheese and oatmeal biscuits, gluten-free white loaves, savoury leek and smoked haddock pies, caramel sweets, frostings, simple scones and pumpkin and ginger cupcakes, Short and Sweet has everything from updated classics to the latest in allergen-friendly baking. If baking is therapy, let Dan be your life coach. Beyond teaching a wide range of techniques, he teaches you how to improve on your successes, transforming the merely good to the unforgettably delicious.

"Stunning . . . . This is an immensely courageous story that will break your heart, leave you in tears, and, finally, offer hope and redemption. Brava, Kelly Sundberg." —Rene Denfeld, author of The Child Finder In this brave and beautiful memoir, written with the raw honesty and devastating openness of The Glass Castle and The Liar’s Club, a woman chronicles how her marriage devolved from a love story into a shocking tale of abuse—examining the tenderness and violence entwined in the relationship, why she endured years of physical and emotional pain, and how she eventually broke free. "You made me hit you in the face," he said mournfully. "Now everyone is going to know." "I know," I said. "I’m sorry." Kelly Sundberg’s husband, Caleb, was a funny, warm, supportive man and a wonderful father to their little boy Reed. He was also vengeful and violent. But Sundberg did not know that when she fell in love, and for years told herself he would get better. It took a decade for her to ultimately accept that the partnership she desired could not work with such a broken man. In her remarkable book, she offers an intimate record of the joys and terrors that accompanied her long, difficult awakening, and presents a haunting, heartbreaking glimpse into why women remain too long in dangerous relationships. To understand herself and her violent marriage, Sundberg looks to her childhood in Salmon, a small, isolated mountain community known as the most redneck town in Idaho. Like her marriage, Salmon is a place of deep contradictions, where Mormon ranchers and hippie back-to-landers live side-by-side; a place of magical beauty riven by secret brutality; a place that takes pride in its individualism and rugged self-sufficiency, yet is beholden to church and communal standards at all costs. Mesmerizing and poetic, Goodbye, Sweet Girl is a harrowing, cautionary, and ultimately redemptive tale that brilliantly illuminates one woman’s transformation as she gradually rejects the painful reality of her violent life at the hands of the man who is supposed to cherish her, begins to accept responsibility for herself, and learns to believe that she deserves better.

Through more than 120 recipes, the star of Food Network’s Girl Meets Farm celebrates her Jewish and Chinese heritage and explores home, family, and Midwestern farm life. “This book is teeming with joy.”—Deb Perelman, Smitten Kitchen In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fiancé was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, new recipes, and hilarious stories from life in the city and on the farm. Molly’s story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she’s currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time. Molly Yeh can now be seen starring in Girl Meets Farm on Food Network, where she explores her Jewish and Chinese heritage and shares recipes developed on her Midwest farm.