Peter Mayle may have spent a year in Provence, but Harriet Welty Rochefort writes from the wise perspective of one who has spent more than twenty years living among the French. From a small town in Iowa to the City of Light, Harriet has done what so many of dream of one day doing-she picked up and moved to France. But it has not been twenty years of fun and games; Harriet has endured her share of cultural bumps, bruises, and psychic adjustments along the way. In French Toast, she shares her hard-earned wisdom and does as much as one woman can to demystify the French. She makes sense of their ever-so-French thoughts on food, money, sex, love, marriage, manners, schools, style, and much more. She investigates such delicate matters as how to eat asparagus, how to approach Parisian women, how to speak to merchants, how to drive, and, most important, how to make a seven-course meal in a silk blouse without an apron! Harriet's first-person account offers both a helpful reality check and a lot of very funny moments.

A thoroughly delicious rhyming story about the funniest food fight ever—perfect for fans of The Food Group series. Lady Pancake and Sir French Toast have a beautiful friendship—until they discover that there's only one drop of maple syrup left! The race is ON! Off they go, racing past the Orange Juice Fountain, skiing through Sauerkraut Peak, and reeling down the linguini. But who will enjoy the sweet taste of victory? And could working together be better than tearing each other apart? Praise for the Lady Pancake and Sir French Toast Series: “[R]eaders will giggle their way through this refrigerated fantasyland.”—Publishers Weekly “A must purchase.”—School Library Journal, starred review Don’t miss the other books in the series: The Case of the Stinky Stench Mission Defrostable Short & Sweet The Great Caper Caper

A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

Phoebe—half Jamaican, half French-Canadian—hates her school nickname of "French Toast." So she is mortified when, out on a walk with her Jamaican grandmother, she hears a classmate shout it out at her. To make things worse, Nan-Ma, who is blind, wants an explanation of the name. How can Phoebe describe the color of her skin to someone who has never seen it? "Like tea, after you've added the milk," she says. And her father? "Like warm banana bread." And Nan-Ma herself? She is like maple syrup poured over...well... In French Toast, Kari-Lynn Winters uses descriptions of favorite foods from both of Phoebe's cultures to celebrate the varied skin tones of her family. François Thisdale's imaginative illustrations fill the landscape with whimsy and mouthwatering delight as Phoebe realizes her own resilience and takes ownership of her nickname proudly.

Includes plastic insert with equivalent measurements and metric conversions.

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.