This “sterling debut” short story collection explores immigrant life in prose that is “crisp and economical but also poetic and full of imagery” (Publishers Weekly, starred review). The nine linked stories of Reema Rajbanshi’s Sugar, Smoke, Song are set in the Bronx, California, India, and Brazil. Following the secrets and passions of young women, these stories and their narrators cross genres and rules to arrive at unforeseen lives. A subway rider remembers enacting the gods with her estranged twin; a concert usher discovers her tango-dancing boyfriend’s lover; and a literacy worker confesses the gambles she and others have lost through the bluesy singers she admires. Told through semi-experimental play with nonlinear plots, plural narrators, and hybrid prose, these stories embody the experiences of immigrants from Africa, Asia and South America who carrying histories both unseen and cyclically lived.

This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.

You can never plan for love. You definitely can't plan for llamas. Practical, down-to-earth Kaia Kingsley loves life in the rural wilds of New Zealand. Even if country life comes with its own challenges: keeping the bank from repossessing her farm, keeping her jam-making business afloat, and... finding a llama in her strawberry patch? When she drags it back home, she doesn't expect its owner to be a gorgeous older woman. Tessa is icy, but Kaia can see the lonely woman under the surface... and she wants to see more. But when Kingsley Jams gets the chance to enter in a famous food competition, Kaia needs to focus. If she doesn't win, her jam business will go under, taking her farm with it. But the only person who can help her win is the biggest distraction of them all. Her jams are made to make a person crave more. But now, Kaia is the one wrestling with sweet temptation. She went searching for a new life. She found new love. It's been six months since high-powered lawyer Tessa's breakup, but her ex's words are still ringing in her ears: Tessa Wright, you're heartless. A small New Zealand town is the perfect place for Tessa to lick her wounds. But life in the country comes with challenges she wasn't prepared for-like her new neighbor, Kaia. The younger woman is as sweet as the jam she makes. Tessa needs to stay away from her. Kaia deserves better than a cold-hearted city lawyer. But when Kaia begs for her help saving her business, Tessa can't say no. As the competition day approaches, the two of them will have to work together. To save what Kaia holds dear, Tessa will have to learn to listen to her heart. Smoke and Sugar is the second book in the Small Town Sparks series, but can be read as a standalone novel.

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn't make it any less delicious; to the contrary, Charmian Christie's flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It's all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks. Christie's warm, irreverent voice brings the fun back into baking at a time when home cooks--pulled from pillar to post by jobs and errands--need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong. For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie's practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe.

“An absolutely gorgeous historical novel . . . set against the backdrop of a tribe in the Andamans struggling with British rule . . . Just magnificent.” —Caroline Leavitt, New York Times bestselling author of Pictures of You One of Booklist’s Top Ten Historical Fiction Books of 2020 Glorious Boy is a tale of war and devotion, longing and loss, and the power of love to prevail. Set in India’s remote Andaman Islands before and during WWII, the story revolves around a mysteriously mute four-year-old who vanishes on the eve of the Japanese occupation. Little Ty’s parents, Shep and Claire, will go to any lengths to rescue him, but neither is prepared for the brutal and soul-changing odyssey that awaits them. “A riveting amalgam of history, family epic, anticolonial/antiwar treatise, cultural crossroads, and more . . . a fascinating, irresistible marvel.” —Library Journal (starred review) “The most memorable and original novel I’ve read in ages . . . evokes every side in a multi-cultural conversation with sympathy and rare understanding.” —Pico Iyer, author of Autumn Light Shortlisted for the Staunch Book Prize New York Post’s Best Books of the Week Good Housekeeping’s 20 Best Books of 2020 Parade’s 30 Best Beach Reads of 2020

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. In Sweet Potato Soul, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits—you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.

READ THE EASY WAY TO QUIT SUGAR AND BE THE WEIGHT YOU WANT TO BE FOR THE REST OF YOUR LIFE. People are now so hooked on sugar that it's become the number one threat to health in the modern world. Using Allen Carr's world-famous Easyway method, this book shows you how to cut bad sugar out of your diet for good. This method works by unravelling the brainwashing that leads you to desire the very thing that is harming you. In challenging the cognitive association of sugar with comfort and pleasure, this book will free you from any sugar cravings so you can live a healthier, happier life. With the brilliant writing skills and illustrations of Bev Aisbett, this handy pocket book is presented here in a truly refreshing, accessible, dynamic and enjoyable way. • A UNIQUE METHOD THAT DOES NOT REQUIRE WILLPOWER • REMOVES ADDICTION TO REFINED SUGAR AND PROCESSED CARBOHYDRATES • STOP EASILY, IMMEDIATELY AND PAINLESSLY • REGAIN CONTROL OF YOUR LIFE What people say about Allen Carr's Easyway method: "The Allen Carr program was nothing short of a miracle." Anjelica Huston "It was such a revelation that instantly I was freed from my addiction." Sir Anthony Hopkins "His skill is in removing the psychological dependence." The Sunday Times