Food & Drink
A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything.
Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic).
The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion.
“It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles Times
“Draws with literary aplomb the correlation of what and how we eat to who we are.”—Austin Chronicle