Ever think, "Gee, I wish I could speak French?"(or Italian, or Spanish, or Russian) I've harbored that thought ever since falling in love with France in my twenties, but only recently — at the age of 57, did I decide to do something about it. I've tackled the French language with the same hell-bent-for-leather enthusiam with which I've previously approached gardening and bread, and you can read about my adventures (and whether I succeeded!) in Flirting with French. And while you're at it, visit my blog and website, I Learn French, for language-learning product reviews, my musings on the language, and a forum where you can post your own experiences. À bientôt!

Have you ever had a groundhog eat your garden tomato the day before you were going to pick it? The neighbor's cat pee repeatedly on your organic lettuce? Ever suspect that your home-grown produce is costing you more than you could buy it for at the supermarket? Then you're familiar with the world of The $64 Tomato.

This critically-acclaimed humorous gardening memoir, praised in the New York Times, the Washington Post, the Boston Globe, and numerous other publications, was a National Book Festival selection, a Quill Book Award finalist, and a national bestseller. Let the experts have their garden encyclopedia; The $64 Tomato is the garden book "for the rest of us."

Who knew the joy, angst, illness, adventure, cheating, theft, marital discord, and enlightenment that lay in wait when I embarked on a year trying to bake the perfect loaf of peasant bread?

52 Loaves is a breathless week-by-week account of my year of baking often, badly, and even dangerously. Along the way, you'll learn fascinating nuggets about the history of bread and milling, why flour is enriched, why bread is an anti-aphrodisiac, why white bread may have been responsible for the worst epidemic of the early twentieth century, and what on earth those plump, leavened biscuits are doing in DaVinci's "Last Supper" — during Passover!

Most of all, you'll learn how to bake the best loaf of bread you've ever eaten — guaranteed, or this website is free!

For more about the book, plus many website-only extras, click the button below to access photographs and video, recipes and excerpts from the book that Jacques Pépin calls "Serious, irreverent, funny and informative at the same time."