Veggie burgers every which way by Lukas Volger ; photographs by Christina Heaston
The get healthy go vegan cookbook by Neal Barnard and Robyn Webb
Chloe's kitchen: 125 easy, delicious recipes for making the food you love the vegan way by Chloe Coscarelli ; foreword by Neal D.
The Liberty book of home sewing by text by Lucina Ganderston ; photography by Kristin Perers ; illustrations by Richard Merritt
Into the wild by Jon Krakauer
The luscious descriptions of food, cooking and restaurants filling these pages will appeal to anyone who loves to chow down.
Masala Farm: stories and recipes from an uncommon life in the country by Suvir Saran with Raquel Pelzel and Charlie Burd — An Indian chef and consummate city dweller buys a farm in the country.
Beaten, seared, and sauced: on becoming a chef at the Culinary Institute of America by Jonathan Dixon — Discover what it's really like to study at the Culinary Institute of America.
Sugarlicious: 50 cute and clever treats for every occasion by Meaghan Mountford
The complete photo guide to cake decorating by [Autumn Carpenter]
Special cupcakes by Wendy Sweetser
What's new, cupcake? by Karen Tack and Alan Richardson ; text and photographs by Alan Richardson ; recipes and
National Geographic guide to national parks of the United States by [Thomas B. Allen ...
On Thursday, July 12 at Noon we'll be discussing:
Beloved: a novel by Toni Morrison — According to the publisher, Random House, the book can be described as "Staring unflinchingly into the abyss of slavery, this spellbinding novel transforms history in a story as powerful as Exodus and as intimate as a lullaby. Sethe, its protagonist, was born a slave and escaped to Ohio, but eighteen years later she is still not free. She has too many memories of Sweet Home, the beautiful farm where so many hideous things happened. And Sethe's new home is haunted by the ghost of her baby, who died nameless and whose tombstone is engraved with a single word: Beloved.
Mediterranean fresh: a compendium of one-plate salad meals and mix-and-match dressings by Joyce Goldstein ; photography by Andre Baranowski ; food styling by Melissa Hamilton ; foreword by Dan Barber ; wine essay by Evan Goldstein