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• The classics
• Brownies & blondies
• Fruitextravaganza
• The next level
• Time to play
• Pan-banging cookies
• Mix & match
• Extras

Featured in Food & Wine, The Kitchn, Cup of Jo, Wall Street Journal, Wine Enthusiast, Food52, Bake from Scratch Magazine. Nominated for a 2020 Goodreads Choice Award for Best Cookbooks From celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog! 100 Cookies is a go-to baking resource featuring 100 recipes for cookies and bars, organized into seven chapters. Chocolatey, fruity, crispy, chewy, classic, inventive-there's a foolproof recipe for the perfect treat for everyone in this book. * Introduces innovative baking techniques * Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies * Nearly every recipe is accompanied by a photograph Recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration. This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs. * Highly giftable with a textured case and a ribbon marker * Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more * A great pick for the home baker who loves cookies, as well as fans of Sarah Kieffer's blog and Instagram * Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen, .
(source: Nielsen Book Data)

• Introduction: what should we eat and how should we live?
• The irony of insects
• The games fruits play
• The temptation of meat
• The paradox of fish
• The empire of starches
• Elixirs
• A truce among thieves
• The calorie conundrum
• The future of food
• Afterword: Rules to eat and live by.

There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a disaster; and on it goes. Biological anthropologist Stephen Le cuts through the confusing mass of information to present the long view of our diet. In 100 Million Years of Food Le takes readers on a historic and geographic tour of how different cuisines have evolved in tandem with their particular environments, as our ancestors took advantage of the resources and food available to them. Like his mentor Jared Diamond, Le uses history and science to present a fascinating and wide-ranging tour of human history as viewed through what and how we eat. Travelling the world to places as far- flung as Vietnam, Kenya, Nova Scotia, and Iowa, Le visits people producing food using traditional methods as well as modern techniques, and looks at how our relationship to food has strayed from centuries of tradition, to mass- produced assembly lines dependent on chemicals that bring with them a host of problems. 100 Million Years of Food argues that our ancestral diets and lifestyles are the best first line of defense in protecting our health; the optimal diet is to eat what your ancestors ate. In this clear-cut and compelling book, we learn not only what to eat, but how our diets are the product of millions of years of evolution.
(source: Nielsen Book Data)

Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D'oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they've survived as long as they have (such as unhatched chicken eggs and jellied calves' feet). As expected, many Jewish (and now universal) favourites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Eric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
(source: Nielsen Book Data)

• Foreword / by Marion Nestle
• Preface / by Clark Wolf
• Introduction / by Marvin J. Taylor
• List of 101 classic cookbooks
• 101 classic cookbooks
• Laura Shapiro on Fannie Farmer and Marion Cunningham
• Jessica B. Harris on Rufus Estes
• Marion Nestle on the Early Nutritionists
• Anne Mendelson on Irma Rombauer and Marion Rombauer Becker
• Andrew F. Smith on Betty Crocker and her sisters
• William Grimes on Lüchow's
• Florence Fabricant on Craig Claiborne
• Judith Jones on Julia Child
• Mitchell Davis on James Beard
• Alice Waters on Richard Olney
• Scott Peacock on Edna Lewis
• Dalia Carmel Goldstein on the Women of Terezín
• 501 classic recipes
• A recipe roundtable
• Drinks, hors d'Oeuvre, and nibbles
• Soups, salads, and sandwiches
• Stews, casseroles, and one-pot dishes
• Vegetables and legumes
• Condiments, pickles, and jams
• Pasta, noodles, and rice
• Eggs, breakfast, and brunch
• Fish and seafood
• Fowl
• Stocks and sauces
• Meats
• Baked goods and desserts.

This volume features 101 different classic cookbooks, each with an essay on why they were chosen, as well as over 500 pages of recipes, organised by course.".
(source: Nielsen Book Data)