Discusses the importance of cooking food to temperatures that will destroy bacteria. Also discusses using food thermometers, particularly for meat and poultry, as well as egg casseroles and other combination dishes, to ensure that food has been cooked safely. Contains a variety of ideas and tools for organizing food safety education activities and events for various age groups.

“I tell you not to worry because I’ve done all the worrying for you!” Bonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you. In her latest cookbook, Don’t Worry, Just Cook, written with her daughter Anna Rupert (who has, in fact, been in the kitchen cooking beside Bonnie her whole life!), Bonnie and Anna are here to help cooks of all experience foster comfort and connection through food. With her trademark encouraging style and attention to detail, Bonnie writes recipes that are consistently delicious, widely appealing, and, as always, timeless. Like all of her cookbooks, Don’t Worry, Just Cook doesn’t simply give instructions to create a dish, it also shares stories, lessons, and kitchen wisdom that will build your cooking technique and confidence in the kitchen. In this new book, you’ll find easy-to-follow recipes for all-day breakfasts, soups, starters, and side dishes, as well as breads and vegetarian, fish, and meat mains. And, for those wanting something sweet, Bonnie and Anna have included plenty of desserts! You’ll be amazed by how quickly such special dishes like Jeweled Roasted Salmon with Herbs and Sheet Pan Chicken with Lemon and Olives come together. The simplicity and beauty of dishes like Ja’ala Herb Salad with Lemon Honey Dressing and Roasted Cauliflower Steaks with Tahini and Z’hug will impress even the cook! And the desserts, like the Pavlova Cake with Lemon Curd and Berries, Bonnie’s Rugelach, and S’mores Chocolate Bark have never been so fun or delicious. Bonnie and Anna have also provided notes and variations to help you modify dishes for special diets, and have sprinkled in essays on topics that will resonate with all of us, from things not worth worrying about, to a love of leftovers and what to do with them. Bonnie and Anna’s warm voices and subtle humor come through on every page. With 125 enjoyable and thoughtful recipes, and stunning photography, home cooks will turn to this instant classic time and time again to nourish themselves and the people they love.

NEW YORK TIMES BESTSELLER • 75 family favorites get leveled up to be even bolder, saucier, cheesier, and crisper thanks to Iron Chef Alex Guarnaschelli and her highly opinionated chef-in-training daughter Ava! A FOOD NETWORK BEST COOKBOOK OF THE YEAR From the time she was old enough to hold a fork, Ava has been at Alex’s side in the kitchen, whether eating lusciously cheesy gnocchi at Alex’s New York City restaurant, Butter, or making classic French omelets with her famous Iron Chef mom. While Alex turns to treasured cookbooks for inspiration, Ava scrolls through TikTok—and now as a teenager, Ava is teaching Alex a thing or two. Through seventy-five witty and informative recipes, Alex and Ava share a repertoire of dishes that define their modern family meals: bold flavored, comforting, satisfying, and always supremely delicious. Side by side, they cook their way through family favorites like Blueberry Pie from Alex’s mom, a legendary cookbook editor, and Nanny Ida’s Crisp Potato Latkes. Tips and notes offer great cooking advice for achieving the fluffiest frittatas (add water, never milk) and how to season and mix meatballs so they always stay juicy (spread the mixture up around the sides of the bowl and then season). There’s even a bonus recipe for dog biscuits, inspired by Alex and Ava’s family dog, Leon! Cooking with authority is learned and earned in this smart and joyous cookbook that celebrates a mother-daughter bond that’s stronger than the even the most garlicky garlic bread (the secret is​—surprise—lots of shallots!).

Personal interaction―contact―with those different from ourselves provides us with new understandings, greater respect, and reduced prejudices toward others. We should not only be driven to come into contact with others for the purposes of understanding and reconciliation, but as Christians, we are obliged to come into contact with others not despite―but because of―who they are, where they come from, what they look like, or any perceptions we may have about them, because Jesus has come into unconditional contact with us. Providing understanding of what contact is and how it looks, author Tyler White takes the reader through an examination of the current cultural climate―focusing on the state of communication, biblical and theological themes of contact, the relevancy and vitality of cultural competency and orientation, personal stories and case studies of people who have experienced successful contact. The social theory that is discussed in this book, contact theory, has been thoroughly researched in academic and other scholarly settings, however very little analysis, if any, has been conducted in the sphere of Christian community. Contact examines what it would look like to apply contact theory in the lives of Christians in a practical accessible way. Editorial Reviews Review “At a time when our society feels more polarized than ever, Tyler White’s Contact: The Shaping Power of Intentional Interaction makes a compelling case from both the Bible and research that relationships with those who are different from ourselves are vital to developing empathy and mutual understanding. It’s an important message for the Church today.” -Matthew Soerens, U.S. Director of Church Mobilization & Advocacy, World Relief; Coauthor of Welcoming the Stranger: Justice, Compassion, and Truth in the Immigration Debate “Into our deeply fractured and polarized culture wars, which are tearing apart our national unity and damaging the credibility of the church, comes this truly helpful and timely book by Tyler White. Contact addresses many of the core problems we face in a globalized and over-wired world of competing ‘truth’ ghettos, out of touch with each other. He provides not only analysis to help us understand how we got here, but practical steps toward deeper engagement and correction. While his work is helpful for those in a secular environment, it is especially significant for followers of Jesus who want to follow the Prince of Peace in healing and uniting all people made in God’s image. I am eager to see this book in publication so that I can recommend it to every church leader I know.” -Dan Bouchelle, DMin President, Mission Resource Network “Contact is a necessary read for America. At a time in our nation where healthy dialogue and discourse are rare, White’s text provides a clear and pragmatic approach forward. Not only does Contact identify the root causes of conversation failure, it offers examples and illustrations from sacred and secular environments. This is a transformative and compelling read that speaks to all peoples regardless of gender, race, religion, political ideology, or socioeconomic status. Contact equips those who want discourse to improve with the necessary tools to make the theoretical possible.” -Joshua Jackson, Lead Minister, Rural Hill Church of Christ “I remember the first time I heard the term ‘contact theory.’ I felt the truth of this simple-yet-profound idea in my own experience working in a refugee community. I wanted to dig in and know more. And I wanted others, especially the community of those who follow Jesus, to understand how important it is to move intentionally toward people who are different from us. What I wanted was a book like the one Tyler White has written, a book that both inspires and instructs, that challenges and creates a path to meet that challenge. Contact is a much-needed encouragement for our time.” -Kitti Murray, Founder and CEO, Refuge Coffee Co. “In a day and age where division is heightening due to disagreements on a plethora of issues, Tyler does a fantastic job of giving us a blueprint on the importance of being in contact with others from different backgrounds and life experiences―with others who might look, think, and act differently than we do. This is a timely book that all fellow Christians need to read.” -Rondell Treviño, Founder and Director, The Immigration Coalition “Are you weary of our current climate of polarization and fear? This book is a must read. With a potent mixture of scriptural encouragement, historical background, social science research, case studies, and insights from personal experience, White calls the Church to lay aside knee-jerk stereotypes in order to engage in humble listening across cultural, political, and generational divides in order to develop true unity in diversity.” -Jessica Udall, Author of Loving the Stranger; Founder of LovingTheStrangerBlog.com “Contact is jam-packed with intriguing history (some you will recognize―some you may discover here for the first time) and narratives about the impact of human contact. This book comes at an important time in our timeline of humanity as we grasp the impact of social media and grapple with what it means to be truly connected.” -Justin Velten, PhD President, Go Culture International

April in San Francisco may be all about layers, but it also marks one year since the stylish Rita Jewell began working at Dolce’s, an upscale boutique catering to the city’s trendy socialites. And while it may seem like a glamorous world, someone’s about to get ugly… Things have been less than pretty for Rita lately. There’s her lackluster love life. Then Dolce hires a new salesgirl. Fast-talking fashionista Vienna Fairchild is young, confident, and horribly entitled. She’s rearranged the store and relegates Rita to answering her phone—and the men are ringing for Vienna as though it were going out of style. Lucky for Rita, Dolce has tickets to a charity bachelor auction—but what to wear? While Rita opts for something simple, Vienna stuns the crowd in a breathtaking black dress with a pink bow on the back. Rita is even more stunned when she sees Vienna in that same dress the following day—dead on the sales floor of Dolce’s. With Rita’s fingerprints all over the scene and a believable motive, she’s going to need to find some clues and throw together the perfect outfit that says: “I’m innocent.”

Georges Auguste Escoffier (1846-1935) distinguished himself as an innovative and imaginative chef in the late nineteenth and early twentieth centuries, notably in London's Savoy and Carlton hotels. Reissued here in its 1907 English translation, his influential textbook on haute cuisine was first published in French in 1903.

A lively Southern retelling of Jane Austen’s Persuasion, featuring Lucy Crawford, who is thrown back into the path of her first love while on a quest to save her beloved family home. Lucy Crawford is part of a wealthy, well-respected Southern family with a long local history. But since Lucy’s mother passed away, the family home, a gorgeous antebellum mansion, has fallen into disrepair and the depth of her father’s debts is only starting to be understood. Selling the family home may be the only option—until her Aunt Olympia floats the idea of using Crawford house to hold the local free medical clinic, which has just lost its space. As if turning the plantation home into a clinic isn’t bad enough, Lucy is shocked and dismayed to see that the doctor who will be manning the clinic is none other than Jeremiah Chevy—her first love. Lucy and Jeremiah were high school sweethearts, but Jeremiah was from the wrong side of the tracks. His family was redneck and proud, and Lucy was persuaded to dump him. He eventually left town on a scholarship, and now, ten years later, he’s returned as part of the rural physician program. And suddenly, their paths cross once again. While Lucy’s family still sees Jeremiah as trash, she sees something else in him—as do several of the other eligible ladies in town. Will he be able to forgive the past? Can she be persuaded to give love a chance this time around?

This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a "whoop" of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir's most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

The foods Kentuckians love to eat today—biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard—all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920–1950, John van Willigen and Anne van Willigen examine the foodways—the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation—of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920–1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.

Outside of Italy, the country’s culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table. The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper’s outsider perspective with Faccioli’s intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table—a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country’s cookbooks, and Harper’s mouth-watering photographs, The Italian Way is a rich repast—insightful, informative, and inviting.