William Maltese says: "Anyone who enjoys gourmet cooking, and who always yearns to experience an adventure when/while eating it, like I do, is exceedingly lucky whenever he finds a kindred spirit, professional or otherwise, who can spice things up with good and unique food, coupled with good wine and good conversation. There are many professional chefs who spend their lives on television, and/or in professional kitchens, wowing the public with their cooking artistry. There are those who aren’t professionals but who still cook and, actually, invent their own recipes, and who mainly slip public notice, because they and their food aren’t on display 24/7. This book introduces you to Cecile Charles, once one of the former, now one of the latter: a gourmet-cook extraordinaire who has invented, and still invents, her own recipes, and whose culinary creativity always leaves me inspired and astounded whenever she joins me in the kitchen or at the dining table." Here are 200 of chef Cecile Charles's gourmet health-and-healing dishes, all of them tested, sampled, and organized by her co-author, William Maltese. This is as good as it gets!

For those who practice veganism--eating neither meat nor other animal products, such as fish, milk and milk products, eggs, and honey--here is a simple, realistic cook- and recipe dessert book for busy parents, those new to a vegan diet, people with egg or dairy allergies, folks watching their cholesterol, and traditional foodies who would consider going vegan if only it weren’t so intimidating. Kyle Domer (aka Vegan Vegrant) says: "This is a party on paper! These recipes take the hassle out of guilt-free dessert decadence." Reginald Beck (Fearless Bread) states: "It lives up to its title by providing REAL dessert classics with a vegan attitude. Maltese and Wright set the standard for vegan dessert recipes, from their heavenly spice cake to their decadent peanut butter S’mores cheesecake." Victor J. Banis (The Pot Thickens) adds: "These two published authors prove themselves as adept with pots as they are with plots. Here, they conjure my favorite course—dessert—with mouth-watering vegan panache." Well-known author A.B. Gayle notes: "GET-REAL VEGAN DESSERTS isn’t just for vegans but for friends and relatives of vegans who hesitate to invite, not knowing what to feed. Apart from its great recipes, the book provides invaluable information on acceptable ingredients and how to access them." Cookbook writer Bonnie Clark says: "I never dreamed there could be such a variety of decadent and delicious vegan desserts as offered up by Wright and Maltese by way of these mouth-watering recipes that so shamelessly seduce even a die-hard meat-eater like me!"

YOU ALWAYS REMEMBER YOUR FIRST TIME...as gourmand and gourmet author William Maltese proves in this charming memoir, wherein he reminiscences about his first-time encounters with thirty of his favorite menu items during his extensive world travels. Maltese, author of six cookbooks and his WILLIAM MALTESE WINE TASTER'S DIARY volumes for mainstream publisher Wildside/Borgo Press' "Traveling Gourmand" series, takes you on a fascinating culinary journey from the pubs of Ireland, to the lemon groves of Saudi Arabia, to the beaches of Korea, to dining with American working cowboys on day-long, pit-roasted short ribs served up from a chuck wagon on the grazing lands of the US southwest. With his creative skills, and those of his fellow chef and co-author Bonnie Clark, Maltese has duplicated the recipes for all thirty of these memorable Maltese firsts--so that you, too, can enjoy them without journeying beyond the comfort of your own kitchen. You won't stay hungry after sampling these culinary delights!

Did Lalo Montego commit suicide in the bullring--and if so, why? And why did he leave his ranchero, hacienda, and bulls to his once-upon-a-time stepdaughter, Alyssa Dunlap, rather than to his only son, Adriano? Alyssa is left wondering if Adriano’s sudden romantic interest in her is the result of true love, or just a maneuver to reclaim an inheritance he believes is rightfully his. The popular matador Funuco de Galena also warns her about Adriano's intentions, but he has his own reasons to disrespect Adriano, since the handsome young bullfighter threatens to surpass Funuco’s renown in the ring. And someone is shooting Montego bulls before they even reach the corrida. A heart-felt story that will thrill all lovers of romantic suspense!

Classic French cuisine—American-style easy. Soufflés, boeuf bourguignon, macarons, and more—the French make it look so easy—and now it is for you too. The Voilà! Effortless French Cookbook serves up simple recipes to bring classic French fare and flare to your table for everyday delicacies. From the cafes in Paris straight to your kitchen, this French cookbook combines tried-and-true recipes with the convenience of easy-to-find ingredients and fast prep and cook times. Complete with guidance to help you get savvy about sauces or poach the perfect egg, Voilà! Effortless French Cookbook lets you say au revoir to the hassle of complicated recipes. Voilà! Effortless French Cookbook includes: French Cuisine 101—Learn basic skills, techniques, and fun facts about French culinary culture. 125+ Classic Recipes—Feast on a full range of recipes from aperitifs, main dishes, desserts, and more. Easy-to-find Ingredients—Find affordable ingredients at your local grocery store and forget about expensive imports once and for all. Get ready to say bon appétit with Voilà! Effortless French Cookbook. No passport needed.

Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

French cuisine is one of the most versatile in the world-- but who has the time for complicated, time-consuming recipes? Delarue shows you how to recreate classic and contemporary French dishes right at home, and provides tips and time-saving techniques for hundreds of satisfying meals, snacks, and desserts.