Winner of the 2015 American Libraries Association prize for Historical Fiction. A lovely stew of sex, fairytales and, well, sex really. THE AGE. An exquisite rendering of the story behind the Rapunzel fairy tale. Charlotte-Rose de la Force has been banished from the court of Versailles by the Sun King, Louis XIV, after a series of scandalous love affairs. She is comforted by an old nun, Sœur Seraphina, who tells her the tale of a young girl who, a hundred years earlier, is sold by her parents for a handful of bitter greens ... After Margherita's father steals a handful of parsley, wintercress and rapunzel from the walled garden of the courtesan Selena Leonelli, he is threatened with having both hands cut off ... unless he and his wife give away their little girl. Selena is the famous red-haired muse of the artist Tiziano, first painted by him in 1512 and still inspiring him at the time of his death, sixty-four years later. Called La Strega Bella, Selena is at the centre of Renaissance life in Venice, a world of beauty and danger, seduction and betrayal, love and superstition. Locked away in a tower, growing to womanhood, Margherita sings in the hope that someone will hear her. One day, a young man does ... Three women, three lives, three stories, braided together to create a compelling tale of desire, obsession, black magic and the redemptive power of love.

Food-based reflections on Italian food, American culture, and globalization.

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

An essential lifestyle guide to reducing headaches and other symptoms related to migraine, vertigo, and Meniere’s disease. Its “slow-approach” plan and more than 75 trigger-free recipes set readers up for success—even when they’re in pain. In The Migraine Relief Plan, certified health and wellness coach Stephanie Weaver outlines a new, step-by-step lifestyle approach to reducing migraine frequency and severity. Using the latest research, her own migraine diagnosis, and extensive testing, Weaver has designed an accessible plan to help those living with migraine, headaches, or Meniere’s disease. Over the course of eight weeks, the plan gradually transitions readers into a healthier lifestyle, including key behaviors such as regular sleep, trigger-free eating, gentle exercise, and relaxation techniques. The book also collects resources—shopping lists, meal plans, symptom tracking charts, and kitchen-tested recipes for breakfast, lunch, snacks, and dinner—to provide readers with the tools they need to be successful. The Migraine Relief Plan encourages readers to eat within the guidelines while still helping them follow personal dietary choices, like vegan or Paleo, and navigate challenges, such as parties, work, and travel. A must-have resource for anyone who lives with head pain, this book will inspire you to rethink your attitude toward health and wellness.

JAMES BEARD AWARD FINALIST • Welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite. Known for its herbal flavors, rustic dishes, fiery dips, and comforting noodles, the food of northern Thailand is both ancient and ever evolving. Travel province by province, village by village, and home by home to meet chefs, vendors, professors, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, or the intense, numbingly spiced meat "salads" called laap. Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food.

One of six sisters, Dortchen Wild lives in the small German kingdom of Hesse-Cassel in the early 19th century. She finds herself irresistibly drawn to the boy next door, the handsome but very poor fairy tale scholar Wilhelm Grimm. It is a time of tyranny and terror. Napoleon Bonaparte wants to conquer all of Europe, and Hesse-Cassel is one of the first kingdoms to fall. Forced to live under oppressive French rule, Wilhelm and his brothers quietly rebel by preserving old half-forgotten tales that had once been told by the firesides of houses grand and small over the land. As Dortchen tells Wilhelm some of the most powerful and compelling stories in what will one day become his and Jacob's famous fairy tale collection, their love blossoms. But Dortchen's father will not give his consent for them to marry and war, death, and poverty also conspire to keep the lovers apart. Yet Dortchen is determined to find a way. Evocative and richly-detailed, Kate Forsyth's The Wild Girl masterfully captures one young woman's enduring faith in love and the power of storytelling.

From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category