Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

Take a trip down memory lane courtesy of Gooseberry Patch, the leaders in farmhouse fresh recipes, crafts, and country entertaining. Big Book of Home Cooking is Gooseberry Patch's biggest-ever recipe collection with 450 delicious recipes and over 200 photos that will take you back to your grandmother's kitchen. This hefty cookbook encompasses every recipe a home cook could ever need, including simple weeknight meals, special occasion menus, everyday soups and salads, comforting casseroles, homemade gifts from the kitchen, slow-cooker favorites, best-loved dessert recipes, and so much more. Loyal Gooseberry Patch brand followers and new readers alike will delight in inspirational entertaining ideas, helpful tips and shortcuts, a menu planner for pulling delicious meals together in a snap, and shared memories from recipe contributors. Filled to the brim with treasured, handed-down family recipes, this Big Book will become a must-have in every cook's collection.

A culinary companion to simplify cooking while making it more enjoyable, The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you’re cooking for yourself or for a crowd. Do you wish you could cook more, but don’t know where to start? Bee Wilson has spent years collecting cooking “secrets”: ways of speeding cooking up or slowing it down, strategies for days when you are stretched for time, and other ideas for when you can luxuriate in kitchen therapy. Bee holds out a hand to anyone who wants doable, delicious recipes, the kind of unfussy food that makes every day taste better: quick feasts from a can of beans; fast, medium, and slow ragus; and seven ways to cook a carrot. Alongside thoughts on how to cook when you’re alone, with children, or just plain tired, Bee offers 140 recipes including: the simplest chicken stew even the pickiest of eaters (aka children) will love Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce (with or without shrimp), and other ways of making your box grater work for you salads to savor, like a tuna salad with anchovy dressing leisurely projects like an Aromatic All-Purpose Curry Powder and quicker food for friends (try Bulgar and Eggplant Pilaf with pistachio and lemon) the loveliest red curry sauce you can make in your instant pot universal desserts, or those gluten-free and dairy-free sweets that you can serve no matter who comes over, like a Vegan Pear, Lemon, and Ginger Cake With advice on seasoning, cleaning up, and choosing the best equipment, Wilson reimagines modern cooking and brings the spark back into everyday meals. As Bee says, “There’s still magic in the kitchen, if you know where to look.” Shall we cook?

This exuberant, delightfully unconventional cookbook is a warm, personal collection of recipes and reminiscences of the author's native Tuscany and a guide to a spontaneous way of cooking based on good taste and common sense rather than rigid rules. In A Tuscan in the Kitchen, Pino Luongo, the creator of New York's successful Il Cantinori restaurant, presents 140 of his favorite recipes, from soups and antipasti to salads and desserts. The recipes include such tempting dishes as trout with balsamic vinegar, peasant-style risotto made with sausage and peas, roasted quail with tarragon, spaghetti with sea bass sauce, radicchio and orange salad, and baked peaches stuffed with walnuts and chocolate. Interspersed throughout in a spirited narrative are tales of his adventures as well as stories of family celebrations and the local traditions of the people who live in Tuscany's dries, hill towns, and fishing ports. Mr. Luongo shows us how to cook the Tuscan way, using a small repertoire of ingredients and a few basic techniques to create dishes that taste delicious and can be endlessly varied. The ingredients in each recipe are broken down into a three-part list: pantry staples, like olive oil, pasta, and canned plum tomatoes; cold storage items such as eggs, butter, and cheese; and a handful of market foods that need to be purchased fresh. In the recipes, he gives basic instructions and guidelines for making each dish but does not give exact quantities. For instance, a recipe for tagliatelle with fresh garden vegetables suggests a variety of vegetables and herbs; the cook decides how many and how much of each to use, according to taste. Mr. Luongo teaches us the kind of flexibilitygood cookshave always practiced and encourages us to create our own personal style of cooking -- and have a wonderful time in the kitchen, too. Filled with warmth and an irrepressible enthusiasm for life's pleasures, A Tuscan in the Kitchen is an original and inspiring cookbook.

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

Easy recipes and shortcuts to spend less time in the kitchen--with fewer ingredients, less cleanup, Instant Pot and slow cooker options, meals made in 30 minutes or less, and other smart strategies Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn't get in the way of your life! In Bare Minimum Dinners, Jenna Helwig--food director at Real Simple magazine--shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal...or doing whatever else you want! Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners). Throughout, Jenna offers helpful tips--for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands--as well as easy ideas for dressing up or rounding out your meal.

Make Delicious, Awe-Inspiring Dishes With Easy Gourmet Sometimes you just want to make something simple, but you don't want to skimp on taste. Stephanie Le, creator of the popular site, I am a Food Blog, has recipes that are a cinch to make, yet bursting with flavor. So, whether you are a new cook, suddenly cooking for a hungry family, or you've just always been intimidated by what goes on in the kitchen and are ready to take a stab at it, you'll make dishes that'll impress your family and friends. Stephanie will guide you through even the most complex techniques. In no time you'll be breezing through dishes like Maple-Glazed Duck, Miso Cod and Quinoa, Braised Beef Brisket and Raspberry Pistachio Pavlova. Her must-have recipes cover every meal and everything in-between, all paired with her signature stunning photography. No matter how little you know in the kitchen, you'll be able to produce amazing dishes that'll surprise your family and friends and have them wondering if you secretly ordered from their favorite restaurant.