Eating Chocolates and Dancing in the Kitchen is a unique and delightful collection of personal sketches of married life from a male point of view, Plummer's sketches; which are often humorous and sometimes poignant, show us that married life is a dance -- sometimes cheek to cheek, sometimes at arm's length -- a complicated series of steps and twists and dips in which two people somehow learn to move in harmony It's the little things, like serving chocolate chip cookies for Sunday dinner or fighting fully dressed in the bathtub, that wake us up years later moaning and laughing about the hullabaloo of our married lives, Such details assume vivid alii whimsical proportions in this lively narrative introduced by Tom's wife of thirty years, Louise Plummer. Certain to keep readers laughing even as they are nodding over the truth of the portrayals, there are glimpses of oneself or someone you know around every turn.

In many ways, the history of domestic humor writing is also a history of domestic life in the twentieth century. For many years, domestic humor was written primarily by females; significant contributions from male writers began as times and family structures changed. It remains timeless because of its basis on the relationships between husbands and wives, parents and children, houses and inhabitants, pets and their owners, chores and their doers, and neighbors. This work is a historical and literary survey of humorists who wrote about home. It begins with a chapter on the social context of and attitudes toward traditional domestic roles and housewives. The following chapters, beginning with the 1920s and continuing through today, cover the different time periods and the foremost American domestic humorists, and the humor written by surrogate parents, grown children about their childhood families, husbands, and Canadian and English writers. Also covered are the differences among various writers toward traditional domestic roles--some, like Erma Bombeck and Judith Viorst, embraced them, while others, like Caryl Kristenson and Marilyn Kentz, resisted them. Common themes, such as the isolation and competitiveness of housework, home as an idealized metaphysical goal and ongoing physical challenge, and the urban, suburban, and rural life, are also explored.

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

A People Book of the Week & a Kirkus Best Nonfiction of the Year An exquisite and inspiring memoir about one mother’s unimaginable choice in the face of oppression and abuse in Taliban-controlled Afghanistan. In the days before Homeira Qaderi gave birth to her son, Siawash, the road to the hospital in Kabul would often be barricaded because of the frequent suicide explosions. With the city and the military on edge, it was not uncommon for an armed soldier to point his gun at the pregnant woman’s bulging stomach, terrified that she was hiding a bomb. Frightened and in pain, she was once forced to make her way on foot. Propelled by the love she held for her soon-to-be-born child, Homeira walked through blood and wreckage to reach the hospital doors. But the joy of her beautiful son’s birth was soon overshadowed by other dangers that would threaten her life. No ordinary Afghan woman, Homeira refused to cower under the strictures of a misogynistic social order. Defying the law, she risked her freedom to teach children reading and writing and fought for women’s rights in her theocratic and patriarchal society. Devastating in its power, Dancing in the Mosque is a mother’s searing letter to a son she was forced to leave behind. In telling her story—and that of Afghan women—Homeira challenges you to reconsider the meaning of motherhood, sacrifice, and survival. Her story asks you to consider the lengths you would go to protect yourself, your family, and your dignity.

From one of the top 25 food websites in America and the "queen of healthy desserts,” Katie Higgins, comes Chocolate Covered Katie's first cookbook with 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies (Glamour magazine)! What if you CAN eat all of your favorite desserts . . . and still be healthy and fit into your skinny jeans? Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors. Using only real ingredients, without any unnecessary fats, sugars, or empty calories, these desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too!

Sunday Reed was a passionate cook and gardener, who believed in home-grown produce, seasonal cooking and a communal table. Sunday's Kitchen tells the story of food and living at the home of John and Sunday Reed, two of Australia's most significant art benefactors. Settling on the fifteen-acre property in 1935, the Reeds transformed it from a run-down dairy farm into a fertile creative space for artists such as Sidney Nolan, Albert Tucker, Joy Hester and Charles Blackman. Richly illustrated with art, photographs-many previously unpublished-and recipes from Sunday's personal collection, Sunday's Kitchen recreates Heide's compelling and complex story.

'We come for the glitter, but instead we get the grit, in stories told with insight, tenderness and joy.' - Russell T Davies With a foreword by Steph McGovern 'I never thought I'd write a memoir. I never thought I'd do a lot of the things I have done in my thirty-four years, but life has a wonderful way of surprising us.' Well-known as the winner of the third series of The Great British Bake Off and runner up of Strictly Come Dancing with his same-sex dance partner Johannes Radebe, John Whaite's personal story is a complicated narrative of contradictions, highs and lows, told with tenderness, joy, insight and wit, but also unflinching honesty. A shy little boy from rural Lancashire, who was scared to sleep alone and danced a little 'too gay' at family weddings, he was also an unruly teen who shaved a checkerboard pattern into his hair and refused to conform. From childhood his life has revolved around food - his parents owned a fish and chip shop where John worked in the back peeling potatoes - but for long periods he has been haunted by bulimia and body dysmorphia and not a day goes by when he doesn't worry about what or how much he eats. He achieved TV fame but then seemingly wilfully chose to self-destruct, before finding the strength to pull back when he woke up in a car with half a kebab at his feet and chilli sauce on his shoes. Through it all, his essential optimism has meant that he has chosen to take every step back as a chance to reassess and begin again, finally arriving at the realisation that external validation and fulfilment is transient - a distraction from the sometimes painful pilgrimage we make as we gain wisdom from our experiences.

Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.

NATIONAL BESTSELLER • “Taubes stands the received wisdom about diet and exercise on its head.” —The New York Times What’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Featuring a new afterword with answers to frequently asked questions. Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management. Complete with an easy-to-follow diet. Featuring a new afterword with answers to frequently asked questions.