NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

In this tribute to Knud Lambrecht, a pioneer of Information Structure, a diverse group of scholars examines the intersection of syntax, discourse, pragmatics, and semantics. The six chapters in the first section of the volume consider issues of grammar with new theoretical and applied insights, pertaining to grammatical constructions such as left dislocation, unaccusatives, null complements, and passives. While the first half of the book presents studies involving a range of languages from Russian to Irish to Italian, the second section is dedicated to papers focused on French. These five chapters feature the application of Construction Grammar and/or Information Structure frameworks to prosody and second language processing, as well as to several distinctive spoken French constructions: clefts, left dislocations, and interrogatives. Collectively, this book offers substantial reading for those interested in the juncture of structure and context, notably a critical take on the important legacy of a preeminent linguist.

Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52

Collection of Ann Hodgman's best recipes and the best of those sent in by her readers.

For psychic Sunshine Meadows, sometimes fortunes can be deceiving . . . Lately Sunny has been experiencing a period of big opportunity: her business in Divinity, New York, is thriving, and Detective Mitch Stone has finally agreed to take Sunny on a date. But thanks to her clairvoyant abilities, Sunny knows better than anyone that life deals out bad cards along with the good. When Sunny agrees to read tarot cards at the annual Summer Solstice Carnival, she meets her Granny Gert‘s “arch nemesis” Fiona Atwater, and is overcome by a vision of Fiona in a violent argument. Sunny knows trouble is brewing when Granny and Fiona start having squabbles all over town. But the fighting comes to a head when a local baker gets run over by a big white Cadillac—and Granny and Fiona are found at the crime scene. Sunny knows she should step aside and let Mitch handle the investigating, but she’s not about to ignore her visions and leave her granny’s life in fate’s hands . . .

Grazing is an enchanting way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating―and with her guidance, you can too. When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at fun, fast recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset―to name just a few. Making delicious, beautiful dishes and snacks for grazing, whether for two or twelve, doesn’t have to be difficult or time-consuming. Graze is full of tips to help you prepare healthy, wholesome, and appetizing food without spending hours in the kitchen.

Technologically mediated talk is organized around familiar styles-styles of person, relationship and genre. But media also consistently remake and re-style these familiar patterns. This book brings together original research on media styling in different national contexts and languages, written by authors at the forefront of sociolinguistic research on mediated talk. It highlights and theorizes how creative acts of mediated styling can promote social and sociolinguistic change. The globalized world is already massively mediatized-what we know about language, people and society is necessarily shaped through our engagement with media. But talking media are caught up in wider currents of rapid change too. Creative innovations in media styling can heighten reflexive awareness, but they can also unsettle existing understandings of language-society relations. In reporting new investigations by expert researchers this book gives an original and timely account of how style, media and change need to be integrated further to advance the discipline of sociolinguistics.

When Julia Bennett leaves her abusive fiancé at the altar, she knows life will never be the same again. Seeking comfort, she heads to her Aunt Lydia’s rambling farmhouse where she is welcomed by an eccentric, warm, and wise group of women. Meeting once a week for drinks and the baring of souls, it becomes clear that every woman holds secrets that keep her from happiness.What will it take for them to become their true selves? For Julia, it’s chocolate. All her life, baking has been her therapy and her refuge, a way to heal wounds and make friends. But it can’t keep her safe. As Julia gradually opens her heart to a new life, with new friendships, and a new love, the past is catching up to her. And this time, she’ll have to face it head on.