Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.

Insiders call it the Craft. Discover the fascinating true story of one of the most influential and misunderstood secret brotherhoods in modern society. Founded in London in 1717 as a way of binding men in fellowship, Freemasonry proved so addictive that within two decades it had spread across the globe. Masonic influence became pervasive. Under George Washington, the Craft became a creed for the new American nation. Masonic networks held the British empire together. Under Napoleon, the Craft became a tool of authoritarianism and then a cover for revolutionary conspiracy. Both the Mormon Church and the Sicilian mafia owe their origins to Freemasonry. Yet the Masons were as feared as they were influential. In the eyes of the Catholic Church, Freemasonry has always been a den of devil-worshippers. For Hitler, Mussolini and Franco, the Lodges spread the diseases of pacifism, socialism and Jewish influence, so had to be crushed. Freemasonry's story yokes together Winston Churchill and Walt Disney; Wolfgang Mozart and Shaquille O'Neal; Benjamin Franklin and Buzz Aldrin; Rudyard Kipling and 'Buffalo Bill' Cody; Duke Ellington and the Duke of Wellington. John Dickie's The Craft is an enthralling exploration of a the world's most famous and misunderstood secret brotherhood, a movement that not only helped to forge modern society, but has substantial contemporary influence, with 400,000 members in Britain, over a million in the USA, and around six million across the world.

Baking became a form of therapy for Julie when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Her devoted followers regularly send supportive messages and photos of their own bakes. Her effortless style and amazing skills encourage everyday bakers to aspire to go ‘one step beyond’ and create something beautiful and imaginative. Using natural and colorful ingredients, considered decoration, and beautiful pastry designs, Julie Jones provides ideas on how to make bakes that beg to be presented in a way that feeds your soul as well as your stomach. Across the 175+, heavily illustrated pages, you’ll find chapters on: Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough, with trampoline bread and grissini Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache Desserts, with delizia di limone and a meringue sharing nest wreath ​Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes.