Somewhere along the line, the daily dilemma of "What's for dinner?" has become one of the most dreaded decisions of the day. Now, thanks to Pasta Dinners 1, 2, 3, getting a meal on the table nightly has become (dare we say it?) a pleasure. With this cookbook in hand, planning a meal is more like a game as you flip back and forth through the recipe cards until you hit on the combination that is just right for tonight's supper. The cards are divided into three groups: Soup, Salad, and Antipasto Dishes; Main Pasta Dishes; and Bread and Dessert Dishes. Whether you're in the mood tonight for Mushroom Soup, Peppered Fettuccine with Goat Cheese-Tomato Sauce, and Shortcut Parmesan Herb Bread or Thai Mixed Green Salad, Ginger-Cilantro Pesto Noodles, and Pear-Walnut Crisp, Pasta Dinners 1, 2, 3 helps you get a satisfying, delicious meal on the table quickly and with little effort. The recipes are fast and simple, and you'll find perfect meals for weekday family dinners, as well as sophisticated menu possibilities for entertaining. Recipe headnotes provide essential information such as what can be made ahead, storage directions, ingredient notes, and variation ideas. Each recipe also comes with a list of suggestions to mix and match, or be creative and come up with your own. Either way, planning a meal has never been so much fun!

Pasta Dinners 1, 2, 3: 125,000 Possible Combinations for Dinner Tonight (The 1, 2, 3 Dinners)

Cookbooks, Food & Wine

Willis, Virginia

Cooking by Ingredient

Three Rivers Press

Recipes and stories of the modern South In Secrets of the Southern Table, award-winning chef and cookbook author Virginia Willis takes you on a tour of today's South—a region rich in history and cultural diversity. With her signature charm and wit, Virginia shares many well-known Southern recipes like Pimento Cheese Tomato Herb Pie and "Cathead" Biscuits, but also some surprising revelations drawn from the area's many global influences, like Catfish Tacos with Avocado Crema, Mississippi-Style Char Siu Pork Tenderloin, and Greek Okra and Tomatoes. In addition to the recipes, Virginia profiles some of the diverse chefs, farmers, and other culinary influencers who are shaping contemporary Southern cuisine. Together, these stories and the delicious recipes that accompany them celebrate the rich and ever-evolving heritage of Southern cooking.

Secrets Of The Southern Table: A Food Lover's Tour of the Global South

Baking

Harvest

A group of American photographers takes a trip to the Dordogne area of France. There they encounter beautiful scenery, great food and wine, interesting people, and a murder most foul. When a local celebrity is found dead, one of their group becomes the prime suspect. The mystery is solved; but, not without bringing to light many shadows in the Dordogne.

Shadows in the Dordogne: A Travel Diary with Unexpected Interruptions

Mystery, Thriller & Suspense

Mystery

iUniverse

Bon Appétit, Y'all: Recipes and Stories from Three Generations of Southern Cooking, Revised and Updated, with New Recipes

Cooking Education & Reference

University of Georgia Press

Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet with 20-25 recipes that offer ingenious new ways to cook our favorite ingredients. Each 48-page 4.5 x 7.5” book is printed domestically on textured cover paper and colored paper interior with a staple binding. All of Short Stack’s covers and illustrations are original artwork. Short Stack Editions GRITS: Grits embody the magic of cooking: Through the right techniques, this humble ingredient transforms into some rather remarkable meals. This edition runs the gamut from iconic Southern classics to boundary-pushing new applications.

Grits (Short Stack)

Short Stack Ed

Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.

Okra: a Savor the South cookbook (Savor the South Cookbooks)

Canning & Preserving

The University of North Carolina Press

Two divergent influences--Southern cooking and French cuisine--come together in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots.
Espousing a simple-is-best philosophy, classically trained French chef and daughter and granddaughter of consummate Southern cooks, Virginia Willis uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves.
Collected here are stylishly updated Southern and French classics (New Southern Chicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia.
You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while.

Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking [A Cookbook]

Regional & International

Ten Speed Press+

2016 James Beard Award winner and 2016 International Association of Culinary Professionals (IACP) nominee for Best American Cookbook A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. Virginia Willis is not only an authority on Southern cooking. She's also a French-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is Lighten Up, Y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, Lighten Up, Y’all has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love.

Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome [A Cookbook]

Fresh Start: Cooking with Virginia - My Real Life Daily Guide to Healthy Eating and Weight Loss

Special Diet

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Books by Willis, Virginia