When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen. Join her as she cooks recipes from her travels, reflects on past adventures and contemplates the kitchen’s unique ability to tell human stories. This is a hauntingly honest, and at times heartbreaking, memoir with the smell, taste and preparation of food at its heart.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite hospitality "signatures," tips for cooking, presentation ideas, and audio-exclusive interviews (with Ina Garten & more), Erin French—author of The New York Times' bestseller Finding Freedom—invites listeners to bring pieces of her beloved restaurant, The Lost Kitchen, home with them.

Doctor Jack Troy was born and raised in Faha, but his responsibilities for the sick and his care for the dying mean he has always been set apart from the town. His eldest daughter, Ronnie, has grown up in her father’s shadow, and remains there, having missed one chance at love – and passed up another offer of marriage from an unsuitable man. But in the Advent season of 1962, as the town readies itself for Christmas, Ronnie and Doctor Troy’s lives are turned upside down when a baby is left in their care.

When Stephanie Kiser moves to New York City after college to pursue a career in writing, she quickly learns that her entry-level salary won't cover the cost of living. But there is one in-demand job that pays enough to allow Stephanie to stay in the city: nannying for the 1%. Desperate to escape the poverty of her own childhood, Stephanie falls into a job that hijacks her life for the next seven years: a glorified personal assistant to toddlers on Manhattan's Upper East Side.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Eve is a successful novelist who wakes up one day in a hospital bed with no memory of how she got there. Her husband, never far from her side, explains that she has had an operation to remove the large, malignant tumor growing in her brain. As Eve learns to walk, talk, and write again—and as she wrestles with her diagnosis, and how and when to explain it to her beloved children—she begins to recall what’s most important to her: long walks with her husband’s hand clasped firmly around her own, family game nights, and always buying that dress when she sees it.

What happened was this: Jenny Slate was a human mammal who sniffed the air every morning hoping to find another person to love who would love her, and in that period there was a deep dark loneliness that she had to face and befriend, and then we are pleased to report that she did fall in love, and in that period she was like chimes, or a flock of clean breaths, and her spine lying flat was the many-colored planks on the xylophone, but also she was rabid with fear of losing this love, because of past injury.

Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate in One Year Tucci records twelve months of eating—in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

You want your kitchen to be the heartbeat of the home, but you’re overwhelmed and out of breath trying to make it happen. Meals are on a never-ending loop, and you don’t have time to prepare dinner, much less enjoy it. Popular Lazy Genius expert and bestselling author Kendra Adachi is here to help!

Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.

In November 2021, an obscure email from the California Department of Education landed in New York Times reporter, Thomas Fuller’s, inbox. The football team at the California School for the Deaf in Riverside, a state-run school with only 168 high school students, was having an undefeated season. After years of covering war, wildfires, pandemic, and mass shootings, Fuller was captivated by the story of this group of high school boys. It was uplifting. During the pandemic’s gloom, it was a happy story. It was a sports story but not an ordinary one.

From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin’s hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover.

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.

Big Heart Little Stove is your new go-to inspiration for cooking thoughtful yet simple meals. With personal stories, her favorite hospitality "signatures," tips for cooking, presentation ideas, and audio-exclusive interviews (with Ina Garten & more), Erin French—author of The New York Times' bestseller Finding Freedom—invites listeners to bring pieces of her beloved restaurant, The Lost Kitchen, home with them.

Join us in this exclusive audio program for candid conversations with luminaries in the food world. Kitchen Round Table brings you inside the homes and hearts of Lidia Bastianich, Madhur Jaffrey, Judith Jones, Betty Fussell, and Deb Perelman. We hear about their earliest food memories and how each slowly made their way into the kitchen and ultimately inspired generation upon generation of home cooks. We'll learn how complicated recipes are translated for those of us who don't dice and julienne in our sleep, but we'll also hear about memorable gourmet feats and culinary fireworks, and unforgettable meals.

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella Lawson’s engaging and insightful prose. Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore while sharing new recipes for listeners to return to again and again. She reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.