Writers love to tell stories, so when L. Elisabeth Beattie remarked that her next book ought to be a Kentucky writers' cookbook, Betty Layman Receveur replied, "Actually, all my sons ever demand of me is my pound cake." Adding a cup of this and a pinch of that, Beattie cooked up Savory Memories, a collection of twenty-two essays about particular dishes that call up warm memories in the writers. Featuring recipes and memories from writers such as Joy Bale Boone, George Ella Lyon, Ronni Ludy, Ed McClanahan, Sena Jeter Naslund, and Richard Taylor, this is both a cookbook and a compendium of sentiments. This warm and enjoyable blending of essays, illustrations, and recipes is leavened with humor and laden with nostalgia. As much as the food, these writers celebrate the personalities who lovingly prepared and provided their favorite dishes, sustaining life and helping to shape the personas of the authors themselves. A collection of highly personal recollections, Savory Memories is a veritable smorgasbord of delights.

NEW YORK TIMES BESTSELLER • America’s favorite self-taught cook opens up about the most memorable moments of her life in this candid memoir-inspired cookbook featuring 125 all-new recipes. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK “No matter the recipe, each of us changes a dish by our own preparation of it. It’s the same with stories—once you put them out there, readers get to interpret them and be affected by them as they will. Ultimately, it’s my hope that this book leaves the reader with that quiet smile we all get after we eat a favorite comfort food. Basically, I’m going for the afterglow of a big bowl of spaghetti.”—from the Introduction As her fiftieth birthday approached, the woman who taught America how to get dinner on the table, fast, started thinking not just about what to cook that night, but how her passion for food and feeding people had developed over her first fifty years. Filled with twenty-five thoughtful essays and 125 delicious recipes, Rachael Ray 50 reads like a memoir and a cookbook at once. Captured here are the moments and dishes Rachael finds most special, the ones she makes in her own home and that you won’t find on her television shows or in her magazine. Here are the memories that made her laugh out loud, or made her teary. The result is a collection that offers the perfect blend of kitchen and life wisdom, including thoughts on how we can all better serve the world and one another. Also featured within these pages are gorgeous food photography, personal photos, and Rachael’s own hand-drawn illustrations, offering a revealing and intimate glimpse into her world and her every day inspiration.

A fast-paced semi-memoir about diners, drugs, and California in the 1970s Over Easy is a brilliant portrayal of a familiar coming-of-age story. After being denied financial aid to cover her last year of art school, Margaret finds salvation from the straightlaced world of college and the earnestness of both hippies and punks in the wisecracking, fast-talking, drug-taking group she encounters at the Imperial Café, where she makes the transformation from Margaret to Madge. At first she mimics these new and exotic grown-up friends, trying on the guise of adulthood with some awkward but funny stumbles. Gradually she realizes that the adults she looks up to are a mess of contradictions, misplaced artistic ambitions, sexual confusion, dependencies, and addictions. Over Easy is equal parts time capsule of late 1970s life in California—with its deadheads, punks, disco rollers, casual sex, and drug use—and bildungsroman of a young woman who grows from a naïve, sexually inexperienced art-school dropout into a self-aware, self-confident artist. Mimi Pond's chatty, slyly observant anecdotes create a compelling portrait of a distinct moment in time. Over Easy is an immediate, limber, and precise semi-memoir narrated with an eye for the humor in every situation.

The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

From Chef Boyardee’s granddaughter: “Part cookbook, part family history, and part homage to her ancestors—immigrants who made their way in a new country” (NPR). The Boiardi name has reached tables across America for more than seventy years. Most Americans have fond memories of this iconic brand, evoking nostalgia for a simpler time. From a very young age, Anna Boiardi spent countless hours helping her mother and grandmother, kneading and folding, and listening to stories as rich as the tortellini she and her mother would work to perfection. Now, for the first time, Anna brings us the authentic recipes that inspired the brand, including Ravioli with Ricotta and Squash Filling, Cotechino with Lentils, and Baked Fennel with Butter and Parmesan. Recipes for sauces, meats, and of course pasta dishes are just some of the secrets Anna shares in Delicious Memories. “This loving paean to home-style Italian cooking and the culinary traditions of a family dynasty rooted in food offers just the right balance of nostalgia and appetizing recipes.” —Publishers Weekly “If you’ve never been excited by Chef Boyardee’s spaghetti and ravioli dinners, fear not—there’s much more to the Boiardi family’s recipes than what you’ve seen in the supermarket.” —Library Journal

"42 fabulous recipes inspired by 39 extraordinary women"--Cover.