Banana Bottom

A Jamaican girl returns to her island home after her English education.

NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

Der Harlem Renaissance-Klassiker erstmals auf Deutsch! Banana Bottom, um 1910: Bita Plant ist kaum wiederzuerkennen, als sie nach Jamaika zurückkehrt – in England ist die junge Schwarze zur vollendeten britischen Lady erzogen worden. Reverend Malcolm Craig und seine Frau Priscilla, Bitas weiße Zieheltern, die ihr die Ausbildung ermöglicht haben, sind hochzufrieden – und der perfekte Bräutigam für Bita steht auch schon bereit. Gemeinsam soll das junge Paar in die Fußstapfen der Craigs treten und später einmal die Leitung der Mission übernehmen. Doch Bita fühlt sich magisch angezogen von der karibischen Kultur und ihren leidenschaftlichen, lebensfrohen Menschen. Hin und her gerissen zwischen ihren jamaikanischen Wurzeln und der elitären Welt der Weißen kämpft sie um ihre Identität und darum, ihren eigenen Weg im Leben zu finden. »Ich wollte nie jemand anderes sein als ich selbst.« Bita Plant, Banana Bottom

"Award-winning journalist Dan Koeppel navigates across the planet and throughout history, telling the cultural and scientific story of the world's most ubiquitous fruit"--Page 4 of cover.

Everyday street signs act as deadpan captions for the slapstick happenings in this ingenious picture book that is hilariously told in street signs. Go! The sign says: “Put litter in its place.” But someone isn’t paying attention. He drops a banana peel on the ground—and a series of comical slips, spills, and falls are set hilariously into motion. First the grocer, then the painter, next the bicycle messenger, and then—oh, no—not the baby in the carriage! An entire town turned upside down, all by a banana peel! Caldecott Medalist David Small and award-winning author Jennifer Armstrong have created a roller-coaster ride of a picture book told in rhyming street signs that will tickle and delight readers from beginning to end, over and over again.

A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more. Violet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination. Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes. This book is about making baking worth it: simple to cook and satisfying to eat.

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

“If you ever went to Catholic school, or never went to Catholic school, you need to read this funny, smart, kid-true book. It explains everything.” —Jon Scieszka, author of Time Warp Trio and The Stinky Cheese Man Jimmy Murphy’s sixth grade teacher, Sister Angelica Rose, is out to get him. She humiliates him in class and punishes him when he hasn’t done anything wrong. She even forces him to perform onstage with second graders, wearing a giant green banana costume. A classic underachiever with a talent for trouble, Jimmy wants revenge, and with his friends he plans a prank that will embarrass Sister Angelica in front of the whole school. What could possibly go wrong? "This is a light and funny coming of age story. Even students who do not attend parochial school can identify with Jimmy and the struggles that he and his friends go through. The characters are all dynamic and the reader will want to know more about them all. This is a quick and enjoyable read that any upper elementary student will enjoy." —School Library Connection A Junior Literary Guild Selection

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

In The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig„the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certainƒthis book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.