Dearie

By Bob Spitz

It’s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that’s exactly what Julia Child did. The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years.

Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly – and surprisingly – to life. In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time – a woman known to all, yet known by only a few.

At its heart, Dearie is a story about a woman’s search for her own unique expression. Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II. She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America. She was already fifty when “The French Chef” went on the air – at a time in our history when women weren’t making those leaps. Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary.

A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel. Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft. It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen. Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement.

On the centenary of her birth, Julia finally gets the biography she richly deserves. An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.

This book is the perfect holiday gift for any fan of cooking biographies and, of course, any fan of Julia Child!

The Joy of Gluten-Free, Sugar-Free Baking

80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

By Peter Reinhart & Denene Wallace, with photography by Leo Gong

The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.

Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks.

After more than two decades of research into gluten-free baking, bestselling author and legendary bread maker Peter Reinhart and his baking partner Denene Wallace deliver more than eighty world-class recipes for delicious breads, pastries, cookies, cakes, and more in The Joy of Gluten-Free, Sugar-Free Baking.

Carefully crafted for anyone who is gluten sensitive, diabetic, or needs to reduce carbs to prevent illness or lose weight, these forgiving recipes taste just as good as the original wheat versions–and are easier to bake than traditional breads. By using readily available or home-ground nut and seed flours and alternative and natural sweeteners as the foundation for their groundbreaking style of baking, Reinhart and Wallace avoid the carb-heavy starch products commonly found in gluten-free baking. Additionally, each recipe can easily be made vegan by following the dairy and egg substitution guidelines.

Bakers of all skill levels will have no trouble creating incredibly flavorful baked goods, such as:

  • Toasting Bread, Banana Bread, Nutty Zucchini Bread, and many styles of pizza and focaccia
  • Cheddar Cheese and Pecan Crackers, Herb Crackers, Garlic Breadsticks, and pretzels
  • Blueberry-Hazelnut Muffins, Lemon and Poppy Seed Scones, and pancakes and waffles
  • Coconut-Pecan Cookies, Lemon Drop Cookies, Biscotti, and Peanut Butter Cup Cookies
  • Brownies and Blondies, Cinnamon-Raisin Coffee Cake, Pound Cake with Crumb Topping, and Carrot Cake with Cream Cheese Frosting
  • Apple Crumble Pie, Pumpkin Pie, Berry Pie, and Vanilla, Chocolate, or Banana Cream Pie

With Reinhart and Wallace’s careful attention to ingredients and balancing of flavors, these delicious gluten-free baked goods with a glycemic load of nearly zero will satisfy anyone’s craving for warm bread or decadent cake.

Ripe: A Cook in the Orchard

By Nigel Slater

Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book – Slater’s forty-foot backyard garden in London.

Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes – both sweet and savory – such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.

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