From the author of Writing Down the Bones: This novel about a Brooklyn-born woman’s self-reinvention in Taos, New Mexico, “explodes with wit and vision” (Indianapolis News). Nell Schwartz is a Brooklyn-born Jewish girl who reinvents herself in the communes of Taos, renaming herself Banana Rose—because she’s “bananas.” But Nell struggles with her inner fears and desires, the demands of the artist’s life, and the irrepressible call of home. While living in New Mexico, Nell falls in love with and marries a free-spirited horn player named Gauguin. They travel east to experience city life, and then to the Midwest to be closer to family, but their tempestuous relationship cools as Nell’s free-spiritedness and Jewishness seem under constant scrutiny. For solace, Nell turns to her friend Anna, a writer who teaches Nell what it means to be an artist. Nell is slowly transformed by love, loss, and art, gaining a new sense of self. This ebook features an illustrated biography of Natalie Goldberg, including rare photos and never-before-seen documents from the author’s personal collection.

The legendary IACP Culinary Classic The Cake Bible—found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information The original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do. The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books. But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new photographs in an expanded section--contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings. For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose’s fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.

Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.

“If you ever went to Catholic school, or never went to Catholic school, you need to read this funny, smart, kid-true book. It explains everything.” —Jon Scieszka, author of Time Warp Trio and The Stinky Cheese Man Jimmy Murphy’s sixth grade teacher, Sister Angelica Rose, is out to get him. She humiliates him in class and punishes him when he hasn’t done anything wrong. She even forces him to perform onstage with second graders, wearing a giant green banana costume. A classic underachiever with a talent for trouble, Jimmy wants revenge, and with his friends he plans a prank that will embarrass Sister Angelica in front of the whole school. What could possibly go wrong? "This is a light and funny coming of age story. Even students who do not attend parochial school can identify with Jimmy and the struggles that he and his friends go through. The characters are all dynamic and the reader will want to know more about them all. This is a quick and enjoyable read that any upper elementary student will enjoy." —School Library Connection A Junior Literary Guild Selection

"Award-winning journalist Dan Koeppel navigates across the planet and throughout history, telling the cultural and scientific story of the world's most ubiquitous fruit"--Page 4 of cover.

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.