While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.

Eating Again, no ordinary cookbook, is a therapeutic travelogue. Author Alice Carbone Tench describes her journey as "culinary self-care, Italian food, and a pinch of rock 'n' roll." Visit Alice's life through her family and friends, her spiritual mentors, her battles with alcoholism and addiction, depression, and eating disorders, her childhood home in the foothills of the Italian Alps, and her cooking. Emerge with not only a collection of plant-based Italian recipes, but with the serenity she's found and just maybe, with a better, healthier life. "Alice Carbone Tench knows that cooking is a spiritual practice: we seek, we bond, and we heal by preparing meals with our hands. Spending time with Eating Again feels like hanging out in the kitchen with a cool, trustworthy confidante, sharing recipes and memories and maybe a few tears. Alice holds nothing back, and she'll make you want to cook (and live) the same way." - Jeff Gordinier, author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World "There is nothing in the world I love more than a cookbook that tells a personal story, and Alice Carbone Tench has written a beautiful book. Her bright, genuine tone and vibrant takes on Italian food will transport you. While one can experience her joy-filled Instagram videos, the book tells the deeper story. The connection to her history and to her family- both from Piemonte and Apulia, and the story of her deep relationship to her grandmother-really inform this collection. What a great book of easy to execute (and coincidentally) vegetarian recipes!" -Michelin-Starred chef Patti Jackson "Through Alice's writing and her recipes, you can feel her struggles with unhealthy eating patterns, her love for her grandma, even the warmth of sunshine in Tuscany. This is more than a cookbook; it's a creamy frittata for your heart and soul." -Julie Cohen, director of Julia, the new documentary on Julia Child, and RBG "Eating Again is a cookbook that's focused on whole-person health and infused with the flavors of Italy. Her recipes are the highlight of the book, but they wouldn't be the same without the personal stories interspersed between sections. As the recipes invite people to Tench's table, the stories open up her life and heart. They surround ideas of home and body image and venture from childhood to motherhood with grace, honesty, and compassion." -Melissa Wuske, Foreword Reviews

All the #Droolworthy Dishes of Your Foodie Dreams Pack your forks for the culinary trip of a lifetime with Instagram sensation Indulgent Eats! In Jen Balisi’s globally-inspired cookbook, she teaches you how to cook up vibrant and viral flavors from your Instagram feed. Get ready to wow your friends and followers as you tackle the techniques behind the most Instagrammable recipes. Start your morning sunny-side up with jiggly Japanese Pancakes with Togarashi Maple Bacon, then fry up some #PocketsofLove for lunch, like Jen’s Cheesy Pork and Plantain Empanadas or a skillet of crispy gyoza. Craving carbs for dinner? Stir up a Kimchi Fried Rice Volcano or #SendNoods with some Smoky Spicy Vodka Fusilli. Or whip up a weekend feast of comforting Khachapuri (Georgian Cheese Bread) and ultra-satisfying Filipino Sizzling Pork Belly Sisig. And be sure to keep your phone handy—every recipe includes a QR code that’ll link you to all of Jen’s exclusive behind-the-scenes content. Check out her signature videos for the incredible inspiration behind every dish, as well as helpful tips and tricks to cook each recipe like a pro. This show-stopping cookbook is bursting with gorgeous photography and dozens of indulgent meals. So whip out your passport and travel the world, one bite at a time.

The intriguing life story of an unsung hero of the American Revolution from award-winning author Gerald M. Carbone. When the Revolutionary War began, Nathanael Greene was a private in the militia, the lowest rank possible, yet he emerged from the war with a reputation as George Washington's most gifted and dependable officer--celebrated as one of three most important generals. Upon taking command of America's Southern Army in 1780, Nathanael Greene was handed troops that consisted of 1,500 starving, nearly naked men. Gerald Carbone explains how within a year, the small worn-out army ran the British troops out of Georgia, South Carolina, and North Carolina and into the final trap at Yorktown. Despite his huge military successes and tactical genius Greene's story has a dark side. Gerald Carbone drew on 25 years of reporting and researching experience to create his chronicle of Greene's unlikely rise to success and his fall into debt and anonymity.

For road warriors and armchair epicures alike, the seventh edition of Roadfood is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, Roadfood is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700 of the country’s best local eateries, including more than 200 brand new listings along with up-to-date descriptions of old favorites. An extended tour of the most affordable, most enjoyable dining options along America’s highways and back roads, Roadfood offers enticing, satisfying meal-time alternatives for chain restaurant–weary travelers. The Sterns provide vivid descriptions and clear regional maps that direct people to the best lobster shacks on the East Coast; the ultimate barbecue joints in the South; the most sizzling steakhouses in the Midwest; and dozens of top-notch diners, hotdog stands, ice cream parlors, and other terrific spots to stop for a bite countrywide.

First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country's best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America's highways and back roads. Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.