An introduction to the French art of baking bread—including ingredient selection, levain cultivation, and bread-making techniques—with more than one hundred illustrated recipes. The humble baguette is the quintessential staple of French cuisine, but the country has a vast and diverse bread-baking tradition. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients — grain and flour varieties, water, salt, and levain—this book details the step-by-step techniques and fundamentals of bread making : from feeding the levain, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation—from rounds of rustic pain de campagne or loaves of olive and oregano bread to regional favorites like fougasse or the Basque taloas tortillas. A new generation of bakers has expanded the classic French repertoire to include original creations—such as charcoal-sesame baguettes; matcha swirl bread ; buckwheat and seaweed rolls; and fig, hazelnut, and honey rye bread. In their French style, they also reinterpret heritage breads from across the world—including pita, focaccia, bagels, cheesy Georgian khachapuri, Swedish crispbread, and Indian chapati. Additional bread-based recipes include “surprise bread” finger sandwiches, croque monsieur, onion soup with cheese croutons, and desserts such as French toast and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time and material required, and whether a recipe is gluten-free. This is the ultimate reference book for baking homemade bread the French way.

"In this gossipy, name-filled and lavishly illustrated volume, Allen Churchill chronicles the families, fads, and fortunes that made New York, New York what it was. From the days of the English governors--one of whom used to wear his wife's dresses to underscore his resemblance to Queen Anne--New York's High Society has been an inexhaustible fount of glamour and fascination. Included in this impertinent potpourri are the mansions of Millionaire's Row (one, on the corner of Fifty-second Street, cost three million [1880s] dollars); the "Bouncers" and "Shoddies" who assaulted Gotham Society with cash as their sole weapon; the origin of "The Four Hundred", how Manhattan reacted to two Princes of Wales; The Bradley Martin Ball, which nearly started a riot; the Vanderbilt-Marlborough wedding which was denounced by the press, and much, much more. In every era, Churchill examines the awesome and often eccentric personalities that made Manhattan's blood run blue: James Cordon Bennett, who was horsewhipped by his fiancée's brother and had to leave the country; "Commodore" Vanderbilt, the first of the great dynasty founders; Caroline Astor (THE Mrs. Astor); the rapacious Jay Gould; Ward McAllister, whose decline from social grace brought the public's scorn down on an entire era of brittle, gilded life. Finally, Churchill examines the rush for the celebrity-ridden wilds of Café Society that "killed" High Society, and details some of its more astonishing death-throes. But even if Society is dead, this book--always informative, often hilarious, usually indiscreet, and illustrated with over two hundred old prints and photographs--should stand as its definitive epitaph."--Jacket.

Meet the Billionaires: the 1,645 men and women who control a massive share of global assets worth $6.5 trillion. Darrell West reveals what the other 99.99998% of us need to know. With rich anecdotes and personal narratives, West goes inside the world of the ultra wealthy. Meet U.S. billionaires such as Sheldon Adelson, Michael Bloomberg, David and Charles Koch, George Soros, Tom Steyer, and Donald Trump—as well as international billionaires from around the globe. The growing political engagement of this small supra-wealthy group raises important questions about influence, transparency, and government performance, and West lays bare the wealthification of politics, including: • How billionaires can block appointments and legislation they don't like • Why the supra-wealthy moved into policy advocacy and referenda at the state level • Why billionaires run for office in more than a dozen countries around the world

A charming, adrenaline packed love story set in post-9/11 Manhattan, Sheer Pressure follows Alex Halaby and Emily Lukes, two thirty-year-olds emotionally encumbered by money and family, as they struggle through a social and business minefield to become fully realized adults. Alex, the stunted son of a pantyhose magnate, is struggling to break away and find himself, but is soon thrust into an arena way over his head where the stakes are all or nothing. Emily’s marriage to billionaire art collector Charles Lukes lacks passion and respect, and her overpowering attraction to Alex threatens to destroy the lives and dreams of many. While treachery abounds, two parallel universes threaten to collide with untold consequences. Sheer Pressure deftly captures the worlds of Upper East Side Manhattan and big business with unique flair, offering a bona fi de insider’s perspective. While lampooning upper-crust New York society—especially its expensive women and high-powered moguls—Sheer Pressure is a suspenseful romp that buzzes along with high humor, terrific hairpin turns, unpredictable twists, and a slam-bam surprise ending like The Graduate that leads the reader curiously and irresistibly into the book’s gripping, mind-blowing sequel.

The pie-making classic named one of 2016’s best cookbooks by NPR, Oprah.com, USA Today, Bon Appétit, Cosmopolitan and more. “A new baking bible.” —Wall Street Journal “If there’s such a thing as a pie guru, it’s Kate McDermott.” —Sunset Magazine Pie making should be simple and fun. Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. In Art of the Pie she shares her secrets to great crusts (including gluten-free options) with instructions for making, rolling, and baking them, as well as detailed descriptions for ingredients, methods, and tricks for making fillings. Organized by type of fruit, style of pie, and sweet versus savory, recipes range from apple to banana rum caramel coconut, raspberry rhubarb to chicken potpie. Along with luscious photography, McDermott makes it very easy to become an accomplished pie maker. This is the only PIE cookbook you need.

Nothing could seem more civilized, more orderly and sedate than a weekend at one of Great Britain's country estates. Yet these staid, conservative houses play host to a wider variety of murders than do the mean streets of America's darkest cities.

"Among the funniest [letters] ever dispatched in the vain hope of steering a black sheep onto something like the straight and narrow." —The Wall Street Journal Nostalgic, witty, and original, Dear Lupin by Roger Mortimer and Charlie Mortimer tracks the entire correspondence between a father and his only son. When the book begins, Charlie, the son, is studying at Eton, although the studying itself is not a priority, much to his father's chagrin. After Charlie graduates and moves from South America to Africa and eventually back to London, Roger continues to write regularly, offering advice (which is rarely heeded) as well as humorous updates from home ("Your mother has had the flu. Her little plan to give up spirits for Lent lasted three and a half days"). Roger's letters range from reproachful ("You may think it mildly amusing to be caught poaching in the park; I would consider it more hilarious if you were not living on the knife edge") to resigned ("I am very fond of you, but you do drive me round the bend"), but his correspondence is always filled with warmth, humor, and wisdom that offers unique insight into the relationship between father and son.

Known for his delicious and gorgeous baked goods, John Barricelli of the SoNo Baking Company in Norwalk, Connecticut, has become a local celebrity. In The Seasonal Baker, he brings everyday baking with fruits and vegetables within reach for home cooks, offering 135 sweet and savory recipes for all seasons. John patiently walks readers through his recipes for breakfast treats, quick breads, poached fruits, cookies, pies, cakes, quiches, pizzas, and more. He shares his Pears “Belle Hélène,” using the fall’s bounty and including suggestions for how best to submerge fruit for poaching. His Strawberries Romanoff—perfect for summertime—comes with tips on how to gently clean the berries so they retain their beautiful shape. The Blueberry Cheesecake in Glass Jars offers a delightful, picnic-style presentation for company. He presents Joan’s Carrot Bars with Cream Cheese Frosting and Spiced Pecans for a cozy winter treat. Pumpkin Whoopie Pies with Cinnamon Cream are a hit with all ages, perfect for Thanksgiving when pumpkin harvest is in full swing. He steeps and softens sun-dried tomatoes for Cheese Focaccia with Summer Squash, and guides you through making Grilled Pizza with Figs and Ricotta, great from summer through early fall, and which can be made in the oven. In his follow-up to his acclaimed The SoNo Baking Company Cookbook, John showcases the diversity of the produce, keeping us connected to the seasons. He also includes a definitive shopping guide on how to buy and prepare fruits and vegetables, and how best to store them for later use. This rich collection of recipes, great for beginning bakers and pros alike, is accompanied by gorgeous four-color photography, as well as Barricelli’s family stories. These are the recipes that he makes at home with his children, and they will inspire you to add his seasonal family favorites to your own standbys. Often simple enough for anyone to make, these dishes are mouthwateringly beautiful and approachable enough to make during the week. Through fall, winter, spring, and summer, this is the book you’ll turn to again and again for recipes that feel like home.