A globetrotting detective story, filled with the culinary delights and entertaining characters from the national bestselling author of A Year in Provence and our most treasured chronicler of French life. “Wine and food aficionados will find much to savor.... Light, funny, and packed with a menu’s worth of scrumptious descriptions of exceptional dinners and drinks.” —USA Today The Vintage Caper begins high above Los Angeles with a world-class heist at the impressive wine cellar of lawyer Danny Roth. Enter Sam Levitt, former lawyer and wine connoisseur, who follows leads to Bordeaux and Provence. The unraveling of the ingenious crime is threaded through with Mayle’s seductive renderings of France’s sensory delights—from a fine Lynch-Bages to the bouillabaisse of Marseille—guaranteed to charm and inform even the most sophisticated palates.

The ultimate guide to savory baking using fragrant spices and herbs, fresh produce, rich cheeses and meats, and more Baking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo. Our flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you’ll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including: Quick breads, scones, biscuits, and pastries: Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruyère. Even danish goes savory with goat cheese and Urfa chile. Tarts, galettes, and pies: Jamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats. Batter and stovetop “bakes”: Popovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese cōngyóubing or Korean kimchi jeon. Flatbreads, pizza, rolls, and loaves: Try alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread. Every recipe has a photo you’ll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more.

Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.

Contents Ioannis Taifacos: Preface Pierre Swiggers / Alfons Wouters: L'elaboration de la grammaire comme discipline otechniqueo Stephanos Matthaios: Das Wortartensystem der Alexandriner. Skizze seiner Entwicklungsgeschichte und Nachwirkung Christos Nifadopoulos: Herodian on the nature of olinguistic pathoso Michael von Albrecht: Latin Literature and Roman Scholarship Wolfram Ax: Zur de voce-Definition der romischen Grammatik. Eine Antwort auf Wilfried Stroh Henry David Jocelyn: The Text of Plautus, Pseud. 817-18 and the Grammarians Flavius Caper and C. Iulius Romanus Giuseppina Barabino: L'auctoritas di Plauto in Nonio Marcello Javier Uria Varela: What can we learn from place-names in Charisius' aeArs grammatica'? Louis Holtz: Prolegomenes a une edition critique du commentaire de Pompee, grammairien africain Mariarosaria Pugliarello: Lingua scritta e lingua parlata nel trattato di Martirio De b muta et v vocali Bengt Lofstedt: Nochmals zum Latein des Virgilius Maro Grammaticus Jacqueline Hamesse: Les glossaires bilingues, instruments de travail des traducteurs medievaux William O. Duba: Aristotelian Traditions in Franciscan Thought: Matter and Potency according to Scotus and Auriol Chris Schabel: Haec Ille: Citation, Quotation, and Plagiarism in 14th Century Scholasticism Farouk Grewing: Wider ein barbarisches Latein: Zu Adriano Castellis Kampf gegen die malorum auctorum imitatio zu Beginn des 16. Jahrhunderts Ioannnis Taifacos: The Notes to the first Grammarians' corpus discovered: Helias van Putschen, 1605. An interim Report.

“Teachers will have field day with this wordplay; this caper is clever, capricious, and cunning.” —Kirkus Reviews (starred review) “Bored with sitting in a dictionary ‘day in, day out,’ the words make a break for it and organize a parade which…introduce linguistics terminology in just about the most playful way possible.” —Publishers Weekly (starred review) “This is a charming, peppy introduction, enhanced by Comstock’s energetic, retro-flair illustrations, which fill the pages with cavorting words and creative details…In approach and format, this is both entertaining and educational—likely to hold and pique kids’ interest in the topic and provide a fun learning supplement.” —Booklist (starred review) When all of the words escape from the dictionary, it’s up to Noah Webster to restore alphabetical order in this supremely wacky picture book that celebrates language. Words have secret lives. On a quiet afternoon the words escape the dictionary (much to the consternation of Mr. Noah Webster) and flock to Hollywood for a huge annual event—Lexi-Con. Liberated from the pages, words get together with friends and relations in groups including an onomatopoeia marching band, the palindrome family reunion, and hide-and-seek antonyms. It’s all great fun until the words disagree and begin to fall apart. Can Noah Webster step in to restore order before the dictionary is disorganized forever?

A Girl and Her Pig takes us behind the scenes of April Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April's recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world's best-loved chefs.