Since its original publication, Joy of Cooking has been the most authoritative cookbook in America‹ the one upon which millions of cooks have confidently relied for more than sixty-five years. It's the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here's why:Every chapter has been rethought with an emphasis on freshness, convenience, and health.All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It's also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described — the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep — with illustrations of each pepper.An all-new "RULES" section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.New chapters reflect changing American tastes and lifestyles:Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake — there's even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

From cover to cover, Joy's chapters have been imbued with the knowledge and passion of America's greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

New York Times–bestselling author of The Psychopath Test Jon Ronson writes about the dark, uncanny sides of humanity with clarity and humor. Lost at Sea—now with new material—reveals how deep our collective craziness lies, even in the most mundane circumstances.

Ronson investigates the strange things we’re willing to believe in, from robots programmed with our loved ones’ personalities to indigo children to the Insane Clown Posse’s juggalo fans. He looks at ordinary lives that take on extraordinary perspectives. Among them: a pop singer whose greatest passion is the coming alien invasion, assisted-suicide practitioners, and an Alaskan town’s Christmas-induced high school mass-murder plot. He explores all these tales with a sense of higher purpose and universality, yet they are stories not about the fringe of society. They are about all of us. Incisive and hilarious, poignant and maddening, revealing and disturbing—Ronson writes about our modern world, and reveals how deep our collective craziness lies, and the chaos stirring at the edge of our daily lives.

The critically acclaimed cult novelist makes visceral the terrors of life in Jim Crow America and its lingering effects in this brilliant and wondrous work of the imagination that melds historical fiction, pulp noir, and Lovecraftian horror and fantasy.

Chicago, 1954. When his father Montrose goes missing, 22-year-old Army veteran Atticus Turner embarks on a road trip to New England to find him, accompanied by his Uncle George—publisher of The Safe Negro Travel Guide—and his childhood friend Letitia. On their journey to the manor of Mr. Braithwhite—heir to the estate that owned one of Atticus’s ancestors—they encounter both mundane terrors of white America and malevolent spirits that seem straight out of the weird tales George devours.

At the manor, Atticus discovers his father in chains, held prisoner by a secret cabal named the Order of the Ancient Dawn—led by Samuel Braithwhite and his son Caleb—which has gathered to orchestrate a ritual that shockingly centers on Atticus. And his one hope of salvation may be the seed of his—and the whole Turner clan’s—destruction.

A chimerical blend of magic, power, hope, and freedom that stretches across time, touching diverse members of two black families, Lovecraft Country is a devastating kaleidoscopic portrait of racism—the terrifying specter that continues to haunt us today.

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.

This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.

The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.

In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.

Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer).

Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.

Does East Indian cuisine prepared in a microwave oven offer authentic taste? Julie Sahni, the foremost creator and teacher of Indian cooking outside India, shows how the microwave can be used to create Indian food easily—without compromising quality or taste. Features more than 200 recipes. 2-color illustrations throughout.

A spirited, reliable, nondogmatic primer with more than 130 recipes for the ever-growing number of people who are eating and cooking semi-vegetarian fare. Offers everything from Chunky Lentil Soup with Parmesan to Peach Scone Cake—all served with an abundance of practical information and advice.

Martha Shulman revises her classic vegetarian cookbook to provide 220 recipes that reflect the low-fat, healthful eating habits of today's vegetarians.

Anathem, the latest invention by the New York Times bestselling author of Cryptonomicon and The Baroque Cycle, is a magnificent creation: a work of great scope, intelligence, and imagination that ushers readers into a recognizable — yet strangely inverted — world.

Fraa Erasmas is a young avout living in the Concent of Saunt Edhar, a sanctuary for mathematicians, scientists, and philosophers, protected from the corrupting influences of the outside "saecular" world by ancient stone, honored traditions, and complex rituals. Over the centuries, cities and governments have risen and fallen beyond the concent's walls. Three times during history's darkest epochs violence born of superstition and ignorance has invaded and devastated the cloistered mathic community. Yet the avout have always managed to adapt in the wake of catastrophe, becoming out of necessity even more austere and less dependent on technology and material things. And Erasmas has no fear of the outside — the Extramuros — for the last of the terrible times was long, long ago.

Now, in celebration of the week-long, once-in-a-decade rite of Apert, the fraas and suurs prepare to venture beyond the concent's gates — at the same time opening them wide to welcome the curious "extras" in. During his first Apert as a fraa, Erasmas eagerly anticipates reconnecting with the landmarks and family he hasn't seen since he was "collected." But before the week is out, both the existence he abandoned and the one he embraced will stand poised on the brink of cataclysmic change.

Powerful unforeseen forces jeopardize the peaceful stability of mathic life and the established ennui of the Extramuros — a threat that only an unsteady alliance of saecular and avout can oppose — as, one by one, Erasmas and his colleagues, teachers, and friends are summoned forth from the safety of the concent in hopes of warding off global disaster. Suddenly burdened with a staggering responsibility, Erasmas finds himself a major player in a drama that will determine the future of his world — as he sets out on an extraordinary odyssey that will carry him to the most dangerous, inhospitable corners of the planet . . . and beyond.