A treasury of the author's watercolor paintings, quotations, personal anecdotes, and celebratory ideas is presented in a weekly appointment journal that offers additional space to record important events.

Astrid and Joshua discover God's plans for them through difficult circumstances in the conclusion to this bestselling prairie romance series set in South Dakota.

With an emphasis on simple preparation and fresh foods, the author offers seasonal recipes for Forth of July picnics, Valentine's Day treats, and warming winter meals.

Enchanting watercolors complement a wealth of recipes and homespun wisdom emphasizing the use of fresh foods and and simple preparation to yield taste treats for all seasons

Presents a collection of mouthwatering traditional and nontraditional Christmas dishes, including spiced cider, cranberry chicken, ginger squash, and steamed Christmas pudding

Recipes from a very small kitchen by a man with a very large talent. Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats—jalapeño pancakes, beans on toast, pasta for one—for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.