This ultimate foodie guide to the Florida city “features more than 70 restaurants, and the recipes reflect the diverse, multicultural culinary landscape” (Mitch & Mel Take Miami). A Taste of Coral Gables is brimming with all the great food and good vibes that make this sunny city in South Florida such a magnet for food lovers of all stripes. Filled with recipes, restaurant descriptions, menu highlights, chef profiles, wine pairings, and more, this one-stop resource on the Coral Gables food scene doubles as a restaurant guide and recipe resource to the best places the city has to offer. There are approximately seventy-five restaurants covered in the book, each with a two-page spread that contains color photographs, informative text on the origins and highlights of the restaurant, what makes it unique, and who the people are behind the restaurant’s unique atmosphere and cuisine. Each also features a recipe for one of the restaurant’s signature dishes for easy preparation at home. From such venerable dining establishments as the Palm d’Or at the Biltmore (haute cuisine in Old-World charm with New World sensibilities) to fun and funky specialty joints such as Ms. Cheezious (grilled cheese in every manner imaginable), to ethnic standouts such as Talavera (down-home Mexican), all bases are covered in this comprehensive culinary treasure trove paying homage to the “City Beautiful.”

A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products. In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.

Explore and enjoy the heritage foods that give the United States its culinary identity, from heirloom tomatoes to Tupelo honey, in this visual volume for curious eaters, gardeners and home cooks. The Ark of Taste is a living catalog of our nation's food heritage preserving treasures passed down for generations—some rare, some endangered, all delicious. Created by Slow Food USA, the Ark shines light on history, identity, and taste through these unique food products, featuring recipes and the stories of how they reach our tables In these pages you'll learn about: Carolina Gold rice Wellfleet oysters Cherokee Purple tomatoes The Moon and Stars watermelon Black Republican cherries Candy Roaster squash, and more These foods reflect our country's diversity. By championing them, we keep them in production and on our plates, while promoting a more equitable alternative to industrial agriculture. The Ark of Taste is a vital resource for all of us who spend the summer searching for that perfectly ripe peach or heirloom tomato—or who are simply looking for the next good thing to eat.

In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.

Ani, a 12-year-old Basque girl, and Mathias, a 14-year-old German Jew, become friends and then spies in the weeks leading up to the bombing of Guernica in April 1937.