Chemist Elizabeth Zott is not your average woman. In fact, Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it's the early 1960s and her all-male team at Hastings Research Institute takes a very unscientific view of equality. Except for one: Calvin Evans; the lonely, brilliant, Nobel–prize nominated grudge-holder who falls in love with—of all things—her mind. True chemistry results.

But like science, life is unpredictable. Which is why a few years later Elizabeth Zott finds herself not only a single mother, but the reluctant star of America's most beloved cooking show Supper at Six. Elizabeth's unusual approach to cooking (“combine one tablespoon acetic acid with a pinch of sodium chloride”) proves revolutionary. But as her following grows, not everyone is happy. Because as it turns out, Elizabeth Zott isn't just teaching women to cook. She's daring them to change the status quo.

From the author of Ayesha at Last comes a sparkling new rom-com for fans of “You’ve Got Mail,” set in two competing halal restaurants. Sales are slow at Three Sisters Biryani Poutine, the only halal restaurant in the close-knit Golden Crescent neighbourhood. Hana waitresses there part time, but what she really wants is to tell stories on the radio. If she can just outshine her fellow intern at the city radio station, she may have a chance at landing a job.

In the meantime, Hana pours her thoughts and dreams into a podcast, where she forms a lively relationship with one of her listeners. But soon she’ll need all the support she can get: a new competing restaurant, a more upscale halal place, is about to open in the Golden Crescent, threatening Three Sisters. When her mysterious aunt and her teenage cousin arrive from India for a surprise visit, they draw Hana into a long-buried family secret.

A hate-motivated attack on their neighbourhood complicates the situation further, as does Hana’s growing attraction for Aydin, the young owner of the rival restaurant—who might not be a complete stranger after all. As life on the Golden Crescent unravels, Hana must learn to use her voice, draw on the strength of her community and decide what her future should be.

Ana quiere plantar una milpa en su traspatio, en plena Ciudad de México. Pero en la tierra hay altos contenidos de plomo y la privada donde vive está plagada de ausencias. Su hermana murió, sus papás están de luto y sus hermanos de campamento; su única amiga se fue a buscar a quien la abandonó cuatro años atrás. Menos mal que queda Alfonso.

Alfonso es un antropólogo especializado en alimentación prehispánica. Es viudo y dueño de la privada Campanario. Él mismo la diseñó a partir de un esquema de la lengua humana y dio a las casas el nombre de cada uno de los cinco sabores que percibimos: Dulce, Salado, Amargo, Ácido y Umami.

En duelo, los habitantes de la privada desearían echar el tiempo atrás. Tejida al revés, esta novela se los permite. Mientras Ana remueve la tierra y clava las semillas, sus vecinos hurgan en el pasado. Pero el traspatio de la memoria está minado con preguntas: ¿Quién fue mi mujer? ¿Por qué se fue mi mamá? Y, ¿cómo es posible que se ahogara una niña que sabía nadar? Umami constituye una propuesta literaria original en su afán por explorar la amplia gama de sensaciones y emociones que el ser humano -en distintas etapas de la vida- experimenta.

Do you want to get to know the woman we first came to love on Comedy Central's Upright Citizens Brigade? Do you want to spend some time with the lady who made you howl with laughter on Saturday Night Live, and in movies like Baby Mama, Blades of Glory, and They Came Together? Do you find yourself daydreaming about hanging out with the actor behind the brilliant Leslie Knope on Parks and Recreation? Did you wish you were in the audience at the last two Golden Globes ceremonies, so you could bask in the hilarity of Amy's one-liners?

A collection of stories, thoughts, ideas, lists, and haiku from the mind of one of our most beloved entertainers, Yes Please offers Amy’s thoughts on everything from her “too safe” childhood outside of Boston to her early days in New York City, her ideas about Hollywood and “the biz,” the demon that looks back at all of us in the mirror, and her joy at being told she has a “face for wigs.”

Yes Please is a chock-full of words and wisdom to live by. 

Relish: My Life in the Kitchen is a vibrant, food-themed memoir from beloved indie cartoonist Lucy Knisley. Lucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly.

In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.

A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a book for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.

Master 50 simple concepts to ensure success in the kitchen.

Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen.

Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy.

A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

The Omnivore's Dilemma: A Natural History of Four Meals is a groundbreaking book by Michael Pollan, one of America's most fascinating, original, and elegant writers. Pollan turns his omnivorous mind to the seemingly straightforward question of what we should have for dinner. This question has confronted humanity since the discovery of fire, but how we answer it today may determine our very survival as a species.

Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal. He develops a definitive account of the American way of eating, taking readers from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds. He emphasizes our dynamic coevolutionary relationship with the plant and animal species we depend on.

Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest. He explains how our taste for particular foods and flavors reflects our evolutionary inheritance. The surprising answers Pollan offers have profound political, economic, psychological, and moral implications for all of us. Ultimately, The Omnivore's Dilemma is a book as much about visionary solutions as it is about problems, contending that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do.

Beautifully written and thrillingly argued, The Omnivore's Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.

A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.