Presents one hundred fifty recipes for a variety of vegetable dishes from all over Italy, incorporating a wide range of ingredients, styles, and techniques

A novel about a troubled Irish family on the eve of the Easter Rising by a Man Booker Prize–winning author. In 1916, with the First World War raging across Europe, Andrew Chase-White, lieutenant in the British army, travels to Ireland to see his family. Though he was raised in England by Protestant parents, many of his relations still live on the Emerald Isle, and are Catholic and nationalist through and through. Andrew’s arrival in Dublin is the only spark needed to ignite old resentments, new passions, political tensions, and religious crises, sending the family into a torrent of fights and alliances, affairs and betrayals. And as the historic gunfire begins at the General Post Office on the day of the Easter Rebellion, the lives of Andrew and his relations will be indelibly changed. At once an exploration of the tumultuous political landscape of World War I Dublin and an examination of family, love, and loyalty, The Red and the Green is a compelling novel of Englishness and Irishness that continues to stand the test of time and history.

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating. Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.

From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category

Includes a reader's guide and an author's note.

For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que! The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill: Ember-Roasted Brussels Sprouts Barbecuer's White Bean Cassoulet Planked Chicken Breasts with Chile Lime Sofrito Root Beer Ribs Grilled Banana Splits Great grilling techniques like ember roasting and flavored wood smoke make each recipe perfect for date nights, family dinners, and tailgate parties. Celebrate the magic of the grill year round, with vegetables straight from the American garden.

For more than 200 years the world has accepted that red, yellow and blue - the artists primaries - give new colours when mised. And for more than 200 years artists have been struggling to mix colours on this basis. In this exciting new book, Michael Wilcox offers a total reassessment of the principles underlying colour mixing. It is the first major break-away from the traditional and limited concepts that have caused painters and others who work with colour so many problems. Back Cover.

Originally published: Toronto; New York: Bantam Books, c1987.