Eight students gather in Lillian's Restaurant every Monday night for cooking class. It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen as Chef Lillian, a woman whose connection with food is both soulful and exacting, helps them to create dishes whose flavor and techniques expand beyond the restaurant and into the secret corners of her students' lives.

Ever since he was little, Soma Yukihira's main goals have been to beat his father in a cooking contest and take over the family diner. That's why, when his dad suddenly announces that he's shutting the restaurant down and sending Soma to cooking school, Soma is shocked. However, Tohtsuki Academy is no ordinary cooking school. This elite institution is filled with culinary giants like Erina Nakiri, who does her best to keep Soma from even making it...

Nell Valenti is at ease when managing a farm to table cooking school in sun-dappled Tuscany, but begins to feel the heat when tasked with catching a killer, in this engaging Italian-set cozy mystery series.--

The author of more than a dozen novels, Carolyn Haines is the recipient of the Richard Wright Award for Literary Excellence. Depressed after losing her unborn child, PI Sarah Booth Delaney distracts herself by checking out a beauty pageant with her friend and partner, Tinkie. This works fine-until the pageant's top contender is poisoned. The prime murder suspect asks Sarah and Tinkie to investigate, and they agree-but their decision has grave consequences....

"Clementine Cooper is an ambitious 26-year-old sous-chef at a hot vegan restaurant in Santa Monica. Clementine has worked hard for her position and earned a promotion over a backstabbing fellow line-cook, but when an important food critic visits the restauarant, Clementine's rival sabotages her vegan cooking by adding butter to the recipe. When Clementine finds herself fired and blackballed in L.A., she decides to use the personal low as a chance...

"In this inspiring, poignant, and delicious memoir, the founder of France's largest nonprofessional culinary institute traces her journey from the American midwest to Paris, and shares how, through painstaking work, she triumphed over French elitism. When Jane Bertch was eighteen, her mother took her on a graduation trip to Paris. Thrilled to use her high school French, Jane found her halting attempts greeted with withering condescension by every...