Aleksandra also makes grilled cheese sandwiches with Gruyere and a sprinkling of white wine (before broiling), sliced comice pears sauteed in butter and sugar, coconut sticky rice, pasta with ‘just a little butter, Parmesan and black peper,’ and before bed a mug of hot milk sprinkled with freshly grated nutmeg….

In the winter, I have made hearty salads of smoked mackerel and red-skinned potatoes and accompanied them with braised leeks. I like to saute sausages and eat them with a mound of broccoli rabe, a lemon wedge and olive oil; and assemble platters of prosciutto, mortadella and duck liver pate with a tuft of parsley and caper salad. I might roast carrots and beets, and dip them into ricotta seasoned with olive oil and sea salt.

-Amanda Hesser, Cooking for Mr. Latte (currently reading)

This book is in the guise of a dizzy girl memoir, but it’s actually a beautiful pitch for savoring all the food you eat, and relishing the treats you allow yourself.