Recipes for Redemption: A Companion Cookbook for A Cup of Redemption provides the promised French recipes culled from the pages, the times, and the regional influences found in the historical novel A Cup of Redemption. Told through the voices of the three main characters―Marcelle, Sophie and Kate―the recipes are carefully taught in the way these women learned them: at the knees of their mothers or grandmothers. Whether “cuisine pauvre” (peasant cooking), “war food” from WWII, American fare, or simply a family favorite, each recipe is carefully described and footnoted with interesting, often amusing culinary notes. Flavored with witty repartee and slathered with common sense, this cookbook is filled with heart, soul, humor, and delectable delight.

Published by the Boy Scouts of America for all BSA registered adult volunteers and professionals, Scouting magazine offers editorial content that is a mixture of information, instruction, and inspiration, designed to strengthen readers' abilities to better perform their leadership roles in Scouting and also to assist them as parents in strengthening families.

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

This delightful biography “offers conclusive proof that Hines was not only a real human being, but an American culinary hero” (The Weekly Standard). Duncan Hines may be best known for the cake mixes, baked goods, and bread products that bear his name, but many people don’t know that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s—a time when food standards were poorly enforced and food safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his bestselling compilation Adventures in Good Eating—and the success of this work and his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today. In this biography, Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Procter & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook at age fifty-nine and followed it with The Dessert Book—culinary classics including recipes from establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand. This is a comprehensive account of the life and legacy of a savvy businessman and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite.