Stirring the Pot is a thoughtfully curated cookbook with recipes from talented members of the New York chapter of Les Dames d’Escoffier, an international organization with the aim to advance women professionals in food and beverage. Proceeds from this book will, in fact, help lift and propel the next generation of young women entering the industry. The New York chapter includes beloved chefs, like Lidia Bastianich, Carla Hall, and Stirring the Pot authors Baldini and Franke. The group’s cookbook is filled with personal recipe favourites from a roster of extraordinary women chefs, sommeliers, winemakers, food writers, and food educators. Some are simple, like Golden Portuguese Bean Soup; others are more demanding, like Soft Egg Yolk–Filled Raviolo with White Truffle Butter. The roster extends from Lemony Ricotta Scones with Dried Cherries to an intriguing Iraqi Crispy Saffron Rice. Sommelier Pascaline Lepeltier adds thoughtful pairings.