From failure to fusilli, this deliciously hilarious read tells the story of Giulia Melucci's fizzled romances and the mouth-watering recipes she used to seduce her men, smooth over the lumps, and console herself when the relationships flamed out. From an affectionate alcoholic, to the classic New York City commitment-phobe, to a hipster aged past his sell date, and not one, but two novelists with Peter Pan complexes, Giulia has cooked for them all. She suffers each disappointment with resolute cheer (after a few tears) and a bowl of pastina (recipe included) and has lived to tell the tale so that other women may go out, hopefully with greater success, and if that's not possible, at least have something good to eat. Peppered throughout Giulia's delightful and often poignant remembrances are fond recollections of her mother's cooking, the recipes she learned from her, and many she invented on her own inspired by the men in her life. Readers will howl at Giulia's boyfriend-littered past and swoon over her irresistable culinary creations.

From failure to fusilli, this deliciously hilarious read tells the story of Giulia Melucci's fizzled romances and the mouth-watering recipes she used to seduce her men, and console herself when the relationships flamed out. From an affectionate alcoholic, to the classic New York City commitment-phobe, to a hipster aged past his sell date, and not one, but two novelists with Peter Pan complexes, Giulia has cooked for them all. She suffers each disappointment with resolute cheer (after a few tears) and a bowl of pasta (recipes included) and has lived to tell the tale so that other women may go out, hopefully with greater success, and if that's not possible, at least have something good to eat. Peppered throughout Giulia's delightful and often poignant remembrances are fond recollections of her mother's cooking, the recipes she learned from her, and many she invented in the throes of passion.

THE INSTANT NATIONAL BESTSELLER • Brittany Williams lost more than 125 pounds using her Instant Pot® and making all her meals from scratch. Now she shares 125 quick, easy, and tasty whole food recipes that can help you reach your weight loss goals, too! Brittany Williams had struggled with her weight all her life. She grew up eating the standard American staples—fast, frozen, fried, and processed—and hit a peak weight of 260 pounds. When her 4-year-old daughter’s autoimmune disease was alleviated by a low-sugar, dairy-free, grain-free, whole-food-based diet, Brittany realized she owed her own body the same kind of healing. So on January 1, 2017, she vowed to make every meal for a year from scratch, aided by her Instant Pot®. She discovered that the versatility, speed, and ease of the electric pressure cooker made creating wholesome, tasty, family-satisfying meals a breeze, usually taking under thirty minutes. Not only did the family thrive over the course of the year, Brittany lost an astonishing 125 pounds, all documented on her Instant Loss blog. Illustrated with gorgeous photography, Instant Loss Cookbook shares 125 recipes and the meal plan that Brittany used for her own weight loss, 75% of which are recipes for the Instant Pot® or other multicooker. These recipes are whole food-based with a spotlight on veggies, mostly dairy and grain-free, and use ingredients that you can find at any grocery store. The clearest guide to navigating your Instant Pot® or other multicooker that you’ll find, Instant Loss Cookbook makes healthy eating convenient—and that’s the key to sustainable weight loss.

A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune

Here are twelve deeply moving short stories from the perceptive pen of Cynthia Rylant. Each captures the moment when someone's life changes -- when an animal causes a human being to see things in a different way, and, perhaps, changes his life.

Between 2000 and 2010, many contemporary US-American women writers were returning to the private space of the kitchen, writing about their experiences in that space and then publishing their memoirs for the larger public to consume. Season to Taste: Rewriting Kitchen Space in Contemporary Women’s Food Memoirs explores women’s food memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food. Caroline J. Smith begins the book with a historical overview of how the space of the kitchen, and the expectations of women associated with it, have shifted considerably since the 1960s. Better Homes and Gardens, as well as the discourse of the second-wave feminist movement, tended to depict the space as a place of imprisonment. The contemporary popular writers examined in Season to Taste, such as Ruth Reichl, Kim Sunée, Jocelyn Delk Adams, Julie Powell, and Molly Wizenberg, respond to this characterization by instead presenting the kitchen as a place of transformation. In their memoirs and recipes, these authors reinterpret their roles within the private sphere of the home as well as the public sphere of the world of publishing (whether print or digital publication). The authors examined here explode the divide of private/feminine and public/masculine in both content and form and complicate the genres of recipe writing, diary writing, and memoir. These women writers, through the act of preparing and consuming food, encourage readers to reconsider the changing gender politics of the kitchen.

“Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.” --Gael Greene, creator of Insatiable-Critic.com and author of Insatiable: Tales from a Life of Delicious Excess Apron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with...the kitchen. Three months into a relationship with her TV-chef crush, celebrity journalist Alyssa Shelasky left her highly social life in New York City to live with him in D.C. But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories. This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.