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'Mater Biscuit: A Homegrown Novel
It is summer in Euharlee, Georgia, and Imogene Lavender's garden is bursting with snap beans, okra, and tomatoes. The household, made up of Imo, her daughter Jeanette, Jeanette's new baby, and Lou, Imo's niece, is about to grow as well. Imo's estranged mother, Mama Jewell, has begun to show signs of senility, and Imo has decided that it is her duty to take her mother in. Mama Jewell brings with her some secrets from the past, including the story of Lou's mother, a revelation that sends Lou in search of her ne'er-do-well father. For Imo, Mama Jewell's temperamental nature stirs up long-buried memories of a difficult childhood. And much to everyone's surprise, wild Jeanette is so determined to find a husband that she joins the church choir to be closer to a handsome and enigmatic young reverend. 'Mater Biscuit is a wonderful evocation of small town life in the South, a world where hard work and prayers unite the caring, close-knit community. Life isn't always easy for Imo and her girls, but they have each other to get through tough times and enjoy the good times--and the garden to remind them that life, too, changes with the seasons.
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27 Ingredient Chili Con Carne
A Eugenia Potter Mystery When a guest at a dinner party thrown by Mrs. Potter is found poisoned by her famous chili, she knows she must act quickly before the murderer strikes again. Includes recipes.
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A Bite Off Mama's Plate
The assignment of food-related tasks?procurement, preparation, and presentation?remains overwhelmingly in the hands of women. Meyers combines original research, encompassing focus groups , interviews, and a national survey, as well as a personal memoir to illuminate the ways women use this role to communicate with their daughters.
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A Catered Christmas : A Mystery With Recipes
Visions of sugarplums are most decidedly not dancing in Libby's head--especially since she and her sister are set to appear on the Hortense Calabash Cooking Show. The premise is to give six professional caterers random ingredients and have them hip up a holiday meal. Bernie and Libby are thrown into the mix as arguments and accusations simmer on the set. Holiday spirit has left the building--and leaves a body--when Hortense, all dressed up as Santa Claus for the opening sequence, is killed by an exploding oven. It's soon clear that Hortense's demise was far from accidental. Now as Bernie and Libby stir up the past, they open up a king-sized can of motives. Each contestant has a previous run-in with the horrible Hortense, who engaged in blackmail, rumor-mongering, and illicit affairs at every turn... but which chef couldn't stand the heat? With the holiday rush in full swing and a killer still on the loose, the caterers of Christmas present have no choice but to wrap up the mystery before their geese are well and fully cooked.
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A Catered Murder
Bernadette Simmons wasnât sure what to expect when she left L.A.âand her no-good, cheating boyfriendâto move back in with her too-close-for-comfort family in New York. And her sister Libby had no idea what she was in for when she hired Bernie to work for her catering business. But in between cutting up canapes and dishing up desserts, the two find themselves in the midst of a mystery they can really sink their teeth into⦠Itâs only been a few days since Libby hired her sister Bernie to help out at A Little Taste of Heaven, and already theyâve got their hands fullâbaking cookies and slicing rare beef tenderloin to serve at a high school reunion. The dinner has a âDraculaâ theme and a very strange guest of honor: Laird Wrenn, a New York Times bestselling author of vampire novels. From the minute he sweeps into the school cafeteriaâdecked out in a cape, accompanied by some truly odd hangers-onâLibby and Bernie know this will be an evening unlike any other. And theyâre right. During his after dinner speech, Lionel pours a glass of water, takes a long sipâand drops stone-cold dead⦠Talk about a recipe for disaster. Especially since the police are still combing through the dinner leftovers for cluesâand have made it perfectly clear that they consider Libby a suspect. True, Libby had an argument with Lionel the day of his murder. But there are plenty of other peopleâLionelâs recently spurned girlfriend and his chatty publicity agent among themâwho make much more plausible murderers. Now Libby and Bernie will have to put their heads together to figure out whodunitâin a mystery that promises to be deadly to the very last bite⦠Includes 7 Delectable Recipes for You to Try! Isis Crawford was born in Egypt to parents who were in the diplomatic corps. When she was five, her family returned to the States, where her mother opened a restaurant in upper Westchester and her father became a university professor. Since then, Isis has combined her parents' love of food and travel by running a catering service as well as penning numerous travel-related articles about places ranging from Omsk to Paraguay. Married, with twin boys, she presently resides in Hastings-On-Hudson, where she is working on the next Bernie and Libby culinary mystery.
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A Catered Murder
Bernadette Simmons wasnât sure what to expect when she left L.A.âand her no-good, cheating boyfriendâto move back in with her too-close-for-comfort family in New York. And her sister Libby had no idea what she was in for when she hired Bernie to work for her catering business. But in between cutting up canapes and dishing up desserts, the two find themselves in the midst of a mystery they can really sink their teeth into⦠Itâs only been a few days since Libby hired her sister Bernie to help out at A Little Taste of Heaven, and already theyâve got their hands fullâbaking cookies and slicing rare beef tenderloin to serve at a high school reunion. The dinner has a âDraculaâ theme and a very strange guest of honor: Laird Wrenn, a New York Times bestselling author of vampire novels. From the minute he sweeps into the school cafeteriaâdecked out in a cape, accompanied by some truly odd hangers-onâLibby and Bernie know this will be an evening unlike any other. And theyâre right. During his after dinner speech, Lionel pours a glass of water, takes a long sipâand drops stone-cold dead⦠Talk about a recipe for disaster. Especially since the police are still combing through the dinner leftovers for cluesâand have made it perfectly clear that they consider Libby a suspect. True, Libby had an argument with Lionel the day of his murder. But there are plenty of other peopleâLionelâs recently spurned girlfriend and his chatty publicity agent among themâwho make much more plausible murderers. Now Libby and Bernie will have to put their heads together to figure out whodunitâin a mystery that promises to be deadly to the very last bite⦠Includes 7 Delectable Recipes for You to Try! Isis Crawford was born in Egypt to parents who were in the diplomatic corps. When she was five, her family returned to the States, where her mother opened a restaurant in upper Westchester and her father became a university professor. Since then, Isis has combined her parents' love of food and travel by running a catering service as well as penning numerous travel-related articles about places ranging from Omsk to Paraguay. Married, with twin boys, she presently resides in Hastings-On-Hudson, where she is working on the next Bernie and Libby culinary mystery.
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A Catered Wedding
Leeza Sharp is getting ready to have the wedding of her dreams. She's got a 25,000.00 dress (gorgeous and made to order), a rich Estonian fiance (head of a multimillion dollar caviar empire) amd a four-star menu (planned by none other than Bernadette and Libby Simmons). Never mind that she's not really in love with her bland groom-to-be. This is about as good as it gets for a country girl from Missouri.
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A Cook in Time : An Angie Amalfi Mystery
Culinary queen Angie Amalfi has a way with food and people, but her newest business idea is turning out to be shakier than a fruit-filled gelatin mold. Her first--and only-clients for Fantasy Dinners are none other than a group of UFO-chasers and government conspiracy fanatics. Though Angie is more interested in what aliens eat than the Prommetheus Group's outlandish theories, still, business is business, and she vows to create an authentic dinner her clients won't forget. Besides, she's got plenty of free time since her hunky cop boyfriend, Paavo, might as well be off on another planet he's so wrapped up in investigating a series of bizarre murders. The more Angie unearths about her slightly off-center clients, however, the more she starts to believe in a conspiracy theory of her own, one linking her feast to Paavo's case. It seems the Prometheus Group has more on its agenda than just cooking up fake abductions. The truth is out there and Angie is determined to get it. This time, though, her curiosity just might take her out of this world--for good.
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A Cook's Tour
The only thing that Tony Bourdain loves as much as cooking is traveling, and this volume is the shotgun marriage of his two greatest passions. Inspired by the question, What would be the perfect meal?, he sets out on a quest for his culinary holy Grail. Our adventurous chef starts in Japan, where he eats Fugu, a poisonous blowfish which can only be prepared by specially licensed chefs. He then travels to Cambodia and Saigon. From there, it's off to Europe... This volume recounts, in his Bordain's inimitable style, the adventures and misadventures of America's favorite chef.
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A Cordiall Water
First published in 1961, A Cordiall Water collects a charming mixed bag of nostrums, elixirs, restoratives, and fortifiers and intersperses them with autobiographical anecdotes from M. F. K. Fisherâs life in California, Provence, Mexico and Switzerland. These engaging recipes, âa perfect combination of superstition, instinct, and primitive knowledgeâ deal with commonplace ailmentsâsore throats, cures for cats, aging skin, fevers, PMS and hangovers. Ingredients of these extraordinary receipts are transformed into cures and preventatives told in the inimitable style of this master of the finely observed life.
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A Flummery of Food
Here is the perfect bedside companion for epicures. Ranging widely across time and countries, its contents offer an enlightening, richly entertaining portrait of mankind at table. Never-to-be-forgotten meals and appalling ones; palatial banquets and desert-island deprivation; strange food in outlandish places; the proper and improper behavior of hosts and guests... these, and others, are the themes of this splendid collection. Among the contributors are Evelyn Waugh, S.J. Perelman, Mark Twain, Colette, and Proust, and there are pieces by Brillat-Savarin and other epicures on specific aspects of gastronomy. Peppering the writings are cartoons by James Thurber and Ronald Searle, as well as drawings by Toulouse-Lautrec and Aubrey Beardsley and paintings by Caravaggio and Picasso.
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A Healthy Place to Die
Standing in for an ailing colleague, the Gourmet Detective attends a cooking conference at a luxurious Swiss spa famous for pampering the overindulged with healthful haute cuisine. Under the eye of the crusty chef-owner and his dishy staff, the Gourmet Detective prepares for the week ahead by sampling delicacies ranging from decadent cherry-schnapps-laced Zuger Kirschtorte, to mousseline de poisson. Then it's time to relax in the underground mudbaths, swim in the natural springs, and meet an attractive food writer for a rendezvous in the Seaweed Forest. But Gourmet's first spa experience may be his last, as he's knocked-out cold and his delectable date disappears without a trace. Soon it seems that someone has whipped up the perfect recipe for murder-and the banquet has just begun...
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A History of Cooks and
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks; practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for no beast can cook), Symons set out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt and Persia, to medieval English cookshops and Southeast Asian street markets, to palace kitchen, diners and modern fast-food eateries. This inviting volumeâoriginally published in Australia under the title The Pudding that Took a Thousand Cooksâsamples conceptions and perceptions of cooks and cooking from Plato and Descartes to Marx and Virginia Woolf. Symons asks why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded and underappreciated. People think of meals as occasions where you share food, he notes; they rarely think of cooks as sharers of food.
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A Knife to Remember
A Jane Jeffry Mystery Suburban single mom Jane is thrilled when an on-location movie sets up in her own backyard. Until she's miscast as the murderer of a blackmailing prop man.
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A Meal Observed
In this seductive account of a long, luxurious dinner at the venerable Paris restaurant Taillevent, Andrew Todhunter is both the American abroad sharing a rare gastronomic adventure with his wife and the apprentice-cum-reporter who has spent several months working in the restaurantâs celebrated kitchen, learning what goes on behind the scenes. As Todhunter describes it, Tailleventâs highly orchestrated kitchen is âless an atelier than a gun deck on a ship of war, a place of shouts and fire.â On the other side of the kitchenâs double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner--from the amuse-bouche (a warm cheese puff to âamuse the mouthâ) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Lieblingâs Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves? One of a kind, wonderfully satisfying, a book for everyone who loves food and anyone who has ever pondered how and why we respond with such abandon to the rich pleasures of the table.
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A Meal Observed
In this seductive account of a long, luxurious dinner at the venerable Paris restaurant Taillevent, Andrew Todhunter is both the American abroad sharing a rare gastronomic adventure with his wife and the apprentice-cum-reporter who has spent several months working in the restaurantâs celebrated kitchen, learning what goes on behind the scenes. As Todhunter describes it, Tailleventâs highly orchestrated kitchen is âless an atelier than a gun deck on a ship of war, a place of shouts and fire.â On the other side of the kitchenâs double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner--from the amuse-bouche (a warm cheese puff to âamuse the mouthâ) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Lieblingâs Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves? One of a kind, wonderfully satisfying, a book for everyone who loves food and anyone who has ever pondered how and why we respond with such abandon to the rich pleasures of the table.
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A Quiche Before Dying
A Jane Jeffry Mystery When an obnoxious aged classmate keels over dead after sampling a tasty treat from a pot luck student buffet, Jane realizes there's a culinary killer among the would-be literati.
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A Recipe for Bees
Not a cookbook. Augusta Olson has the gift of second sight. As a teenager growing up on a rural farm she foresaw that her mother would die in childbirth. She could not predict that her own marriage to a taciturn sheepfarmer would prove to be so confining (or her father-in-law so very ornery), but Augusta is feisty and unbowed, finding independence in work, friendships and motherhood, and a love affair that will reverberate throughout her life. But it when she takes up her mother's craft of beekeeping that her lifeand even her marriageis unexpectedly transformed.
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A Star Is Corn
It's about time that vegetables get some credit--movie credit, that is. And this is the book to do it. Quirky and fresh, A Star is Corn takes us on a tour of Hollywood with its more than 30 elaborate vegetable sculptures placed in scenes and movie posters from Pinocchio, Titanic, The Elephant Man, and Star Wars, just to name a few. Who would have thought that a new potato with eggplant and radish features would be a dead ringer for Marlon Brando's character in Apocalypse Now? Or that a honeydew melon could be the spitting image of Dr. Evil? In addition to these scenes, there is also a deliciously funny commentary on the little known vegetable-movie connection and sidebars ranging from movies we'd like to see remade to little known facts about vegetables in movies. The book also offers a listing of vegetables that appeared in each scene and gives tips on how to make your own sculptures. This book is a perfect combo platter, attracting an audience who loves film, food, and fun. Your routine trip to the supermarket will soon become much more entertaining.
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A Stew or a Story
Like the savory, simple dishes she favored, M.F.K. Fisher's writing was often âshort, stylish, concentrated in flavor, and varied in form,â writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and helped to sustain Fisher's long, illustrious career and in these fifty-seven pieces we experience again the inimitable voice of the woman widely known to have elevated food writing to a literary art. This book covers five decades of Fisher's writing for such notable and diverse publications as Gourmet, Bon Appetit, Ladies Home Journal, Atlantic Monthly, Harper's Bazaar, The New York Times, The New Yorker, and Vogue. But collected here also are articles nearly impossible to find from lesser-known, more ephemeral magazines. Essays on people, places, and of course food, mix here with delightful fiction to become a delectable feast. The bylines attempt to capture the contributor as âAmerica's best-known writer on the sensuous, âCulinary Queen,â or âFood Sophisticate,â but it is impossible to categorize M. F. K. Fisher. As a writer and a woman, she was truly in a class of her own.
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A Stiff Risotto
Heaven Lee, proprietress extraordinaire of Kansas City's celebrated Cafe Heaven, knew she had to watch her back at Aspen's gossipy Real Dish Food Festival. But it wasn't until the saucy cook stumbled across the battered body of one of the Best Chef contestants that she realized how deadly the competition could be. Includes recipes.
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A Thousand Years Over a Hot Stove
2004 James Beard Award Winner for Writing & Reference A stunningly illustrated book that celebrates the power of food throughout American history and in women's lives. Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table.
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A Thousand Years Over a Hot Stove
2004 James Beard Award Winner for Writing & Reference New in paperback! A stunningly illustrated book that celebrates the power of food throughout American history and in women's lives. Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table.
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A Time Well Spent
A Time Well Spent is a never-before-seen insider's view of the financial and artistic genius that made all of these great restaurants possible. Jerome Brody began Restaurant Associates and masterminded the creation of America's first great restaurants. Jerome Brody single-handedly put American restaurant dining on a par with the best of Europe by creating restaurants such as The Four Seasons, Gallagher's, The Rainbow Room, La Fonda del Sol, L'Etoile, and the Grand Central Oyster Bar. Brody's magnificent rise to the top and the turmoil that led to his removal from Restaurant Associates in a bloody coup engineered by his father-in-law, to the building of a new restaurant and breeding empire,Freundlich captures in great detail the life of a man of extraordinary talent and will.
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A Welcoming Life
Gioia, ed. Scrapbook captures remarkable life and spirit of the beloved M.F.K. in 240 family photos and extended selections from her writings.
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A Woman's Place is in the Kitchen
This celebration of women and food delves into the professional and private lives of more than 130 women chefs from across the country. It provides an up-close-and -personal perspective of what a career in the food industry involves for today's women and men. It weaves together historical aspects of the professional, its modern challenges and choices, and the career opportunities that this growing industry holds for the future.
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A Year in the World : Journeys of A Passionate Traveller
The author who unforgettably captured the experience of starting a new life in Tuscany in bestselling travel memoirs expands her horizons to immerse herself--and her readers--in the sights, aromas, and treasures of twelve new special places. A Year in the World is vintage Frances Mayes--a celebration of the allure of travel, of serendipitous pleasures found in unlikely locales, of memory woven into the present, and of a joyous sense of quest. An ideal travel companion, Frances Mayes brings to the page the curiosity of an intrepid explorer, remarkable insights into the wonder of the everyday, and a compelling narrative style that entertains as it informs. With her beloved Tuscany as a home base, Mayes travels to Spain, Portugal, France, the British Isles, and to the Mediterranean world of Turkey, Greece, the South of Italy, and North Africa. In AndalucÃa, she relishes the intersection of cultures. She cooks in Portugal, gathers ideas in the gardens of England and Scotland, takes a literary pilgrimage to Burgundy, discovers an ideal place to live in Mantova, and explores the essential Moroccan city of Fez. She rents houses among ordinary residents, shops at neighborhood markets, wanders the back streets, and everywhere contemplates the concept of home. While in Greece, she follows the classic Homeric voyage across the Aegean, lives in a bougainvillea-draped stone house in Crete, and then drives deep into the Mani. In Turkey with friends, she sails the ancient coast, hiking to archaeological sites and snorkeling over sunken Byzantine towns. Weaving together personal perceptions and informed commentary on art, architecture, history, landscape, and social and culinary traditions of each area, Mayes brings the immediacy of life in her temporary homes to the reader. An illuminating and passionate book that will be savored by all who loved Under the Tuscan Sun, A Year in the World is travel writing at its peak.
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Adventure of Food
This heartwarming, surprising, and sumptuous collection of stories reveals our obsession with foodâhow it nourishes and sustains us, teaches us about other cultures, and creates community and connection with others.
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Alice Waters and Chez Panisse : The Romantic, Impractical, Often Eccentric,
In an authorized biography--the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented American cuisine Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun lettuce were virtually unheard of. Most people had no idea what organic food was, and even fewer thought about sustainable farming. But in 1971, in a corner of Berkeley, California, a young Francophile named Alice Waters opened a small counterculture restaurant for her friends called Chez Panisse and launched an entirely new way of thinking about and serving food in America. Without an ounce of business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that would have failed at any other time and place, but that instead--somehow--turned into a food revolution. Today, Alice Waters may be the most important figure in the culinary history of North America. Chez Panisse revolutionized what it means to eat out and gave birth to a new nationwide cuisine--the first in this country not associated with a single region or ethnic group, the first American cuisine. Gourmet's 2002 appraisal ranked Chez Panisse as the best restaurant in America, and The New York Times has called Alice the mother of American cooking. Alice has become a public figure, revered and idolized by many. The first foodie, she has become a famous chef, activist, advocate, and spokeswoman whose personal beliefs have become the values of an entire food movement. But her complex personal character is hardly known at all. Thomas McNamee was selected by Alice to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia. As the story unfolds over the decades, we learn of her many passionate loves, her marriage, her divorce, the birth of her daughter Fanny, her failures, her critics. We come to know the extraordinary cast of characters who have formed the ever-shifting Chez Panisse community--a make-shift family with complex relationships, competing interests, and a strange, almost cultish, devotion to each other and to their work.
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Alice, Let's Eat
New Edition! Calvin Trillin's hilarious odyssey in search of something decent to eat is sheer joy. Not a cookbook.
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American Cookery : A Novel
Animated as a family reunion, intimate as a loversâ picnic, American Cookery serves up tradition and innovation in a family novel based on the joy of cooking. The story is complete with twenty-seven recipes from the life and tumultuous times of Eden Douglass. Eden was born in 1920 into a contentious California tribe, and the ingredients of her life include her grandmotherâs reserve, her auntâs instinct for action, and her motherâs foggy warmth. Seasoned with spicy herbs, and a few bitter ones, simmered and stirred over time, these instincts shape her destiny. Two strong-willed womenâher grandmother Ruth Douglass and her aunt Afton Lanceâstruggle to pull Eden from the comfy sloth of her parentsâ home. Her ill-matched parents drift toward financial collapse, and her father, pursuing phantom wealth, takes the family to an Idaho mining town. He finds fulfillment in Idaho, but Edenâs mother breaks down, and Eden must shoulder the household drudgery, burdens not in keeping with her aspirations to be a journalist. Edenâs adventurous spirit takes her far from her faith and family. She falls in love in wartime London and rides a motorcycle across war-torn Belgium. After the war, still reeling from a devastating loss, Eden returns to Southern California and is hired by a newspaper, only to confront insidious opposition, yet find an unexpected ally. Then, in 1952, fate puts Eden Douglass in the path of a runaway horse at Greenwater Movie Ranch, where theyâre filing a B-movie Western. She falls flat on her face, and Matt March lifts her from the dust. Charming and charismatic, with good looks, cowboy boots, and appetite for life, and his VistaVision of the Western, Matt ignites Edenâs passion. Three months later, they elope to Mexico. In these exuberant California boom years, Eden nourishes Mattâs dreams, even though they are sauced with secrets and larded with debt. He tests Edenâs strengths and his childrenâs love. A big-cast book, American Cookery fulfills the wide embrace of its title. The novel chronicles the stories behind family recipes and the lives that touch Edenâsâlives of horse thieves, ranchers, railroad men, developers, dreamers, migrants, immigrants, natives, Latter-Day Saints, sinners, silent-film stars, sidekicks, and stunt people. The good, the bad, the ugly and the beautiful emerge in these pages as American Cookery serves up the whole gorgeous banquet of life.
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Among Friends
Among Friends is M.F.K. Fisher's memoir of her childhood in Whittier, California, from about 1912 to 1922. The Friends of the title are the Quakers of that community, and Mary Frances Kennedy, daughter of an Irish newspaper publisher, found them most unusual friends indeed. Never were the Kennedy children invited to a Quaker house, and they were taunted for being different, for having an Irish mother (in Whittier only cooks were Irish). Yet Mary Frances remained remarkably unfazed by these social slights, which were outbalanced by the orderly shelter of the Kennedy family, and Mrs. Fisher's portraits of her father, her mother, and Aunt Gwen are memorable and moving. Beyond the family there was the town: band concerts, Sunday parades, Saturday matinees, Liberty Bond drives, Elks Club Christmas specials, and the itinerant circus-all sinful delights the Quaker children were denied. Among Friends provides a fascinating glimpse into the background of one of our most popular and delightful writers, whom Cyra McFadden called a national living treasure.
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An A-Z of Food & Drink
An A-Z of Food & Drink is an invaluable reference tool--and cookbook supplement--for anybody who cooks, or simply loves food. From Arugula to Zabaglione this veritable feast of gastronomic words and phrases presents the meaning, origin, and development of over 1,200 food and drink terms. Savor foods and drinks named after their place of origin, such as Cheddar, Stilton, and Dublin Bay prawns. Sink your teeth into the etymology of lasagna. Or whet your appetite with wines named after their grape, including Cabernet Sauvignon and Riesling. Seasoned throughout with literary wit and wisdom, An A-Z of Food & Drink also includes hundreds of illuminating quotations on food--meaty enough to spark discussions in the kitchen and light enough to enjoy from your armchair.
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An Invitation to the White
This book provides a special look at the White House. We'll see how the White House figures in the cultural and political life of the country as well as the life of the First Family, including a view of such events as a state dinner for the Emperor of Japan, a family birthday party, the Easter Egg Roll and a private recital for President Clinton by a saxophone quartet. Includes menus from state dinners and more than thirty recipes used in the White House kitchens. A glimpse of day-to-day life behind the events that take place in our nation's collective home. Author proceeds will be assigned to the White House Historic Association.
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An Omelette & A Glass of Wine
Back in Print! Elizabeth David was intelligent, subtle, sensual, courageous & creative. We treasure these literate short pieces. Recipes.
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Appetites: Why Women Want
What do women want? Did Freud have any idea how difficult that question would become for women to answer? In Appetites, Caroline Knapp confronts that question and boldly reframes it, asking, instead: How does a woman know, and then honor, what it is she wants in a culture bent on shaping, defining, and controlling women and their desires? Knapp, best-selling author of Drinking: A Love Story and Pack of Two: The Intricate Bond Between People and Dogs, has turned her brilliant eye towards how a woman's appetite--for food, for love, for work, and for pleasure--is shaped and constrained by culture. She uses her early battle with anorexia as a powerful exploration of what can happen when we are divorced from our most basic hungers--and offers her own success as testament to the joy of saying I want. Provocative, important, and deeply familiar, Appetites beautifully--and urgently--challenges all women to learn what it is to feed both the body and the soul.
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Apples
In this small and elegant book,Yepsen explores the world of apples throughout history and in the present. He has picked ninety apples from the thousand-plus named varieties in North America. Also included are recipes for making everything from apple leather to apple brandy, as well as pies, sauces, ciders, and wines.
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Apples
Frank Browning leads us on a primal journey to show how this mysterious fruit of the tree of all knowledge continues to tempt & delight us. Some recipes. Illus. Julia Child Award Finalist
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Apples : The Story of the Fruit of Temptation
Frank Browning leads us on a beguiling journey through the primal myths of the world's most popular fruit and then explains that the first apples really appeared in Kazakhstan on the slopes of the Heavenly Mountains. He visits the apple germplasm repository in Geneva, New York, and describes the powerful effects of genetic engineering on the apples of the future. In Wenatchee, Washington, the capital of apple growing, he meets Mr. Granny Smith and learns about the apple's niche in the global marketplace, before setting off to sample Calvados from the pot stills of Normandy and cider from Somerset. Frank Browning, whose previous books include The Culture of Desire and A Queer Geography, grows apples and ferments cider in Wallingford, Kentucky. He also reports for National Public Radio from New York City.
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Apricots on the Nile
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other outsiders in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own. Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.
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Are You Hungry, Dear?
Warm and funny episodes--each complete with the perfect recipe--from the life of the Emmy Award-winning mother-in-law from the hit comedy Everybody Loves Raymond. In Are you Hungry, Dear?, Doris Roberts takes her signature line from the show and makes it her own in a book that pairs hilarious stories and dramatic turning points from her fascinating life with delicious recipes from her kitchen. She shares the lessons learned in two marriages and numerous love affairs, her struggles with her own family, and her heroic efforts to build a career and raise a son on her own. Here is a book for everyone who loves a laugh, a great recipe, and a true inside glimpse of the life of a very approachable star.
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Are You Really Going to Eat That
From Thailand to Nova Scotia, from Mexico to the American South, two-time James Beard Award-winner Robb Walsh takes a wild and witty journey in the world of adventurous eating. Robb Walsh has traveled the globe with his backpack and palate, taking stock of the world's culinary phenomena, and offering up a few of his own. In this collection of essays and recipes, he recounts his last few years of seeking out savory adventures. But whether dining in the Deep South or amongst those Cranky Europeans, Walsh finds that understanding the people and culture behind the dishes is often more challenging than simply digesting the food. And as cities across America become increasingly multicultural, one need not even leave town to unearth the most unusual international cuisine. Seasoned by Walsh's open mind and sly wisdom, Are You Really Going to Eat That? is an ode to the definitive power of food--to heal, communicate, and above all, make us swoon. Robb Walsh is the restaurant critic of the Houston Press, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook, and the upcoming The Tex Mex Cookbook: A History in Recipes (Broadway, 2004), and the co-author of several other cooking and travel books. He lives in Houston.
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Are You Really Going to Eat That?
New in paper! From Thailand to Nova Scotia, from Mexico to the American South, two-time James Beard Award-winner Robb Walsh takes a wild and witty journey in the world of adventurous eating. Robb Walsh has traveled the globe with his backpack and palate, taking stock of the world's culinary phenomena, and offering up a few of his own. In this collection of essays and recipes, he recounts his last few years of seeking out savory adventures. But whether dining in the Deep South or amongst those Cranky Europeans, Walsh finds that understanding the people and culture behind the dishes is often more challenging than simply digesting the food. And as cities across America become increasingly multicultural, one need not even leave town to unearth the most unusual international cuisine. Seasoned by Walsh's open mind and sly wisdom, Are You Really Going to Eat That? is an ode to the definitive power of food--to heal, communicate, and above all, make us swoon.
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Armchair James Beard
For more than four decades, in dozens of national magazines and newspapers, James Beard offered recipes and advice that collectively are nothing short of encyclopedic. Portions of Beard's articles were harvested for his cookbooks, but much of his writing survived only the month, week, or day in which it appeared in a given publication. This volume brings to light sixty-five articles, including three selections never before published, and is the only collection to draw on the full scope of Beard's magazine journalism and his syndicated column. Together, these pieces cover Beard's broad range of expertise - from advice on the proper way to peel garlic to wise words on the best time to feast on cassoulet. The collected articles become a memoir, granting glimpses of his childhood in Portland, Oregon, family summers by the sea, early catering experiences in New York City, and glory days as America's best-loved gourmand: dining on both sides of the Atlantic, in bistros, in dining cars, and, most satisfying of all, at home. Full of the opinionated master's notions of good food and the good life, The Armchiar James Beard is meant for browsing and meditating on food, rather than for cooking. But it does contain 130 recipes, so it is sure to send readers back to the kitchen to try their hands at the tempting dishes that Beard sets forth in this charming collection.
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Aromas and Flavors of Past
Alice B. Toklas's classic book for reading and cooking mixes the practical and the philosophical in 200+ exquisite recipes.
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Around the Table
This unique tribute to women, food, and family is brimming with top-notch food writing and delicious recipes. In this mouthwatering celebration of the role cooking plays in our lives today, women describe the foods their mothers and grandmothers made for them and how they carry on the tradition of lovingly preparing for their own families mother's very finest. Lela Nargi gathers around the table a wide array of women--from biologists and book editors to mathematicians and marketers--to discover why they feel that everything important in life--creativity, patience, time alone,time with others, nourishment both physical and spiritual--lies in the simple act of cooking a meal. Featuring a baler's dozen women and their favorite home-cooked recipes--including the Thinking Person's Cheesecake and Day-After-Thanksgiving Gumbo--Around the Table will delight any woman who relishes the act of putting food on the table for the people she loves.
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Art of Eating
The Art of Eating â¦only wise men know the art of eating. âBrillat-Savarin There is a communion of more than bodies when bread is broken and wine is drunk. And that is my answer when people ask me, Why do you write about hunger, and not wars or love? So M. F. K. Fisher begins The Gastronomical Me, one of the five memorable volumes collected together here in The Art of Eating. The five books cover an eclectic array of thoughts, memories, and recipes, from World War I vignettes of frugality at the table to a consideration of the social status of vegetables. Her recipes range from those for all manner of oysters, dressed and undressed, to Cold Buttermilk Soup, and are accompanied by the remarks and observations that provoked W. H. Auden to say, I do not know of anyone in the United States today who writes better prose. M. F. K. Fisher evokes the magic that shimmers just beneath the surface of the most commonplace, everyday experiences in prose you can wrap around your soul. âRichard Sax, Chocolatier M. F. K. Fisher is one of the best food writers. She makes you laugh, tells you stories, intrigues your mind, gives you an appetite, takes you on her travels. She is witty, wise, and unpretentious. âJane Grigson One of the world's finest food writers and, in the eyes of many, the grand dame of gastronomyâ¦M. F. K. Fisher has remained our guiding light, the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined food writer should strive for. âJames Villas, Bon Appétit
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Art of Eating, 50th Anniversary Edition
The 50th anniversary keepsake edition of M. F. K. Fisherâs food writing classic. This beautifully produced commemorative edition of M. F. K. Fisherâs The Art of Eating celebrates the 50th anniversary of its original publication. Fisherâs writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as it was half a century ago. Special features of the anniversary edition include an introductory tribute by Fisherâs leading biographer, Joan Reardon, and quotes from some of todayâs top culinary names on the impact of Fisherâs writing. Printed on high-quality stock complemented by French flaps and a stunning new cover design, this volume is a must-have for Fisher fans and first-timers. This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture. --Alice Waters Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her. --Julia Child
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As They Were
FISHER
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Assault and Pepper
At the annual church chili supper, Reverend Schrock falls face down into his bowl. It seems someone put peanut butter in the chili, knowing full well that he was allergic. As Pennsylvania Dutch innkeeper Magdalena Yoder investigates, she finds plenty of people who wanted the reverend dead, including a serial monogamist with a grudge and a wrongly-accused man whom the reverend testified against. As more motives emerge, Magdalena struggles to find the truth amidst evidence that is all too quickly becoming a five-alarm frenzy.
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Automat
The coin-operated, glass-and-chrome wonder known as the Horn & Hardart Automat revolutionized the way Americans ate in restaurants when the first opened in Philadelphia in 1902. By the peak of its popularity in the Depression and post-war years, the Automat was more than a cheap place to buy a meal--it was a culinary treasure, a technical triumph, and an emblem of the times. Now, the authors brings the remarkable story of this legendary American institution to life. Through archival photos, interviews, memorabilia, and authentic recipes for Automat staples, from Macaroni and Cheese to Boston Baked Beans, they brings us back to a time when a handful of nickels and the twist of a wrist unlocked a good square meal--an optimistic vision of the unfolding marvels of the modern age.
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Bake Sale Murder : A Novel
Ever since local developer Fred Stanton and his wife, Mimi, built five modular homes next door to Lucy Stoneâs farmhouse, life just hasnât been the same. With Mimi complaining about everything from the state of Lucyâs lawn to another neighborâs lovable dog, quaint Tinkerâs Cove, Maine, is now entangled in cul-de-sac politics and backstabbing. And when Mimi doesnât show up for her shift at The Hat and Mitten Fund bake sale, the scent of burnt sugar leads Lucy to a shocking discovery: Mimi, face down on her kitchen floorâwith a knife in her back. While the police start their investigation, Lucy gets busy writing up the murder for the local Pennysaverâand following a few leads of her own. Lucy knows the women in her neighborhood didnât like Mimi, but they certainly didnât want her dead . . . right? Could the murder have been committed by bossy Christine Cashman, an ex-marketing exec and current housewife whoâs running this yearâs bake sale like itâs a board meeting? Or Bonnie Burkhart, the wife of the high schoolâs football coach, who Mimi had actually threatened? And who is that mysterious homeless man skulking around the cemetery? Of course some people donât appreciate Lucyâs snoopingâincluding Mimiâs very belligerent son. But when a rock comes crashing through her living room window accompanied by a note telling her âyou could be next,â Lucyâs more determined than ever to get to the bottom of things. . . even if it means breaking a few eggs along the way . . . Leslie Meier is the acclaimed author of twelve Lucy Stone mysteries and has also written for Ellery Queenâs Mystery Magazine. She lives on Cape Cod with her husband and three children, where she is currently at work on the next Lucy Stone mystery.
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Baker's Apprentice : A Novel
Judith Ryan Hendricks, who Booklist has said calls to mind Barbara Kingsolver in her affinity for wise women and the power of close female friendships, continues the saga of the Queen Street Bakery in The Baker's Apprentice. Wynter Morrison -- first introduced in the bestselling Bread Alone -- has found contentment in a life very different from anything she ever imagined: making bread on the night shift, learning the fine points of running a bakery, and exploring the possibilities of a relationship with Mac, her on-again, off-again love interest. But Mac's failure to deal with issues in his past creates friction, Wyn's soon-to-be-ex husband is turning their divorce into guerrilla warfare, and she is reminded of how quickly life can reverse direction without warning. Mac's abrupt departure is a shock, but conflicts at the bakery and her friend Tyler's tragic loss afford Wyn little time for brooding. Then letters from Mac begin to arrive, casual and distant at first, but gradually becoming more personal and revealing. In his absence, Wyn finds she not only learns more about Mac but also about herself, as she becomes Tyler's mentor, passing on the wisdom and healing power of bread making. Her new self-awareness and resiliency will be tested when the Queen Street Bakery's existence is threatened, as well as when Mac returns and she must decide whether there is still a place for him in her life. From critically acclaimed author Judith Ryan Hendricks comes the next chapter of the Queen Street Bakery, where questions are answered and old friends are revisited.
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Baker's Apprentice : A Novel
New in paperback! Judith Ryan Hendricks, who Booklist has said calls to mind Barbara Kingsolver in her affinity for wise women and the power of close female friendships, continues the saga of the Queen Street Bakery in The Baker's Apprentice. Wynter Morrison -- first introduced in the bestselling Bread Alone -- has found contentment in a life very different from anything she ever imagined: making bread on the night shift, learning the fine points of running a bakery, and exploring the possibilities of a relationship with Mac, her on-again, off-again love interest. But Mac's failure to deal with issues in his past creates friction, Wyn's soon-to-be-ex husband is turning their divorce into guerrilla warfare, and she is reminded of how quickly life can reverse direction without warning. Mac's abrupt departure is a shock, but conflicts at the bakery and her friend Tyler's tragic loss afford Wyn little time for brooding. Then letters from Mac begin to arrive, casual and distant at first, but gradually becoming more personal and revealing. In his absence, Wyn finds she not only learns more about Mac but also about herself, as she becomes Tyler's mentor, passing on the wisdom and healing power of bread making. Her new self-awareness and resiliency will be tested when the Queen Street Bakery's existence is threatened, as well as when Mac returns and she must decide whether there is still a place for him in her life. From critically acclaimed author Judith Ryan Hendricks comes the next chapter of the Queen Street Bakery, where questions are answered and old friends are revisited.
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Barbarians Are Coming
A story of Chinese families, French cuisine, and American dreams... It is 1978, and 26-year-old Sterling, the bright American-born son of Chinese parents, has already disappointed his parents by choosing the Culinary Institute of America rather than medical school, and he's about to disappoint everyone else as well. His casual girlfriend wants more from their relationship and the Waspy women of the Richfield Ladies' Club, want him to cook Chinese food, though his specialty is F rench cuisine...
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Behind Bars
With Behind Bars, Ty Wenzel offers a revealing account of her ten years as a bartendress slinging drinks at a hip Lower East Side bar in New York City. Wenzel, now thirty-six, has just thrown in the towel after a decade at Marion's Continental Restaurant and lounge--a gig that was supposed to be a temporary refuge after corporate burnout, but instead took over her life. Honest, clever, and scathingly funny, this memoir at once offers outrageous tales, the dirty secrets of the trade, a wonderful personal story, and inspired commentary on bar culture and the human condition. Unsparingly candid, these stories of life behind the bar cover sex, money, celebrities, and more: The seven rules to inspire a strong, prompt drink (hint: a 1 tip does not cover five drinks) What the Floating 20 is between bartenders The tricks bartenders play to get you to stay on the stool Why bartenders can't seem to save money and get out of the life How pink drinks like the Cosmo are ruining civilization.
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Bell, Cook, and Candle
An Angie Amalfi Mystery A series of baffling murders that may be rooted in Satanic ritual has amateur sleuth Angie Amalfi and her policeman boyfriend Paavo Smith mixed up in a deadly stew.
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Best Food Writing 2004
Best Food Writing 2004 assembles, for its fifth year, the most exceptional writing from the past yearâs books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping oneâs kitchen, from erudite culinary history to food-inspired memoirs. Considered a classic, Best Food Writing is required reading for all undergraduate students enrolled at the Culinary Institute of America and is used as a textbook at other culinary schools nationwide. Stellar contributors include Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, itâs a tasty sampler to dip into time and again, whether youâre in the mood for caviar--or pretzels.
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Best Food Writing 2005,
Best Food Writing 2005 assembles, for its sixth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2005 round-up will include pieces from food-writing stars such as Robb Walsh, John Thorne, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar or hot dogs.
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Best Food Writing 2006
Best Food Writing 2006 assembles, for its seventh year, the most exceptional writing from the past yearâs books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping oneâs kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2006 round-up will include pieces from food-writing stars such as Robb Walsh, Ruth Reichl, Thomas McNamee, John Thorne, Calvin Trillin, Amanda Hesser, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, itâs a tasty sampler to dip into time and again, whether youâre in the mood for caviar â or hot dogs.
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Best Thing I Ever Tasted
Tisdale, Sallie. San Francisco Chronicle's cookbook bestseller list--and enjoyed enthusiastic reviews from major publications. The award-winning author explores another carnal pleasure in this 'fascinating' meditation on food and its many meanings.--San Francisco Chronicle
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Best Thing I Ever Tasted
An award-winning essayist explores how our relationship to food reflects the ever-changing American identity. Few things in modern life have the power to shape our lives like food. It controls us as consumers, as social animals, as guilty creatures of appetite. Although we like to feel that our choices about eating are deliberate and rational, so many of our food decisions are dictated to usâby a culture that's more obsessed than ever with how we eat, by a food industry that tells us what we can and can't consume and by our own acknowledged food hang-ups. Through a mixture of sociology, history, recipe and memoir, this book deftly pieces together the many contradictory impulses that create the modern American appetite.
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Between A Wok and A Hard Place
Ever since her new husband flew the coop, Pennsylvania Dutch inn owner Magdalena Yoder has had plenty of time to kill. But the suspicious death of an Asian tourist proves that time is not the only thing around here that's getting murdered! Magdalena follows the trail to the local Amish community where a dangerous secret is being concealed, and a killer who's really using his noodle awaits!
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Between Bites
Great food and stimulating prose come together in this provocative insiderâs memoir of a life driven by a passion for fine cuisine and the good life. With a Southernerâs knack for storytelling, acclaimed writer and former Town & Country food and wine editor James Villas delivers a delectable tale of his personal and professional odyssey in Between Bites: Memoirs of a Hungry Hedonist. At the same time, he provides an exclusive peek at the intrigue behind the vibrant gastronomic evolution of food in America over the past forty years. Working undercover as a captain at the five-star Le Perroquet in Chicago; dining in Paris with the cookbook author Paula Wolfert in an off-beat bistro inexplicably swarming with dozens of dachshunds; succumbing to last nightâs bad oysters in the middle of an interview with the celebrated writer M.F.K. Fisher, only to be resuscitated by her homemade milk toast and soda: these and other anecdotes color the amazing story of Villasâs career in the fickle culinary world. By turns witty and poignant, sometimes controversial and irreverent, always candid and opinionated, this compelling narrative pinpoints the exploits of a personal journey filled with a lively cast of fellow food lovers and the memorable meals and adventures shared with them. James Beard, Julia Child, Craig Claiborne, Paul Bocuse, Jeremiah Tower, Ella Brennan--they are all here, along with many others who have contributed to the rich texture and flavor of Villasâs colorful life. In between the bites of his story, Villas shares a selection of favorite recipes as well as a captivating collection of personal photos, journal notes, and other memorabilia. With outspoken revelations about the best and worst of all things gastronomic, Villas celebrates his own rebellious values while commenting freely on the foibles of contemporary chefs, restaurateurs, and the eating public. One of those rare writers who entertains and inspires even at his most outrageous, Villas joins the ranks of other visionaries who have stepped beyond the culinary world into the cultural mainstream with delightful, engaging results.
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Between Meals : An Appetite for Paris
No writer has written more enthusiastically about food than A. J. Liebling. Between Meal (1962), the great New Yorker writer's last book, is a wholly appealing account of his education sentimentale in French cooking during 1926 and 1927, when American expatriates like Earnest Hemingway and Gertrude Stein had made cafe life the stuff of legend. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating--or feeding as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, and the rich French cuisine the test of his formidable appetite. This is a classic account of the pleasures of good eating, and a matchless evocation of a now vanished Paris.
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Between Two Fires
The author of Like Water for Chocolate and The Law of Love presents a beautifully packaged, fully illustrated collection of her shorter writings on food, love, and family.
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Bistros of Paris
Fully revised and updated, this popular guide captures the true character and flavor of the most intimate and affordable eating places Paris has to offer. Ranging from the traditional to the newly fashionable, these bistros and wine bars are arranged by arrondissement (neighborhood) and are rated for their quality and reliability. The first two sections of the guide list individual bistros and describe the characteristics that make each establishment unique--special dishes, regional wines, and points of interest in the area. The third section offers a glossary of dishes and menu terms that describes ingredients and preparations so you know exactly what to order. A final section provides a cross-reference to find the particular dish you want from the place that prepares it best.
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Blackberry Wine
From the author of the acclaimed Chocolat comes an intoxicating tale of love lost and found, set in a small French village. As a boy, writer Jay Mackintosh spent three golden summers in the ramshackle home of Jackapple Joe Cox. A lonely child, he found solace in Old Joe's simple wisdom and folk charms. The magic was lost, however, when Joe disappeared without warning one fall. Years later, Jay's life is stalled with regret and ennui. His bestselling novel, Jackapple Joe, was published ten years earlier and he has written nothing since. Impulsively, he decides to leave his urban life in London and, sight unseen, purchases a farmhouse in the remote French village of Lansquenet. There, in that strange and yet strangely familiar place, Jay hopes to recreate the magic of those golden childhood summers. And while the spirit of Joe is calling to him, it is actually a similarly haunted, reclusive woman who will ultimately help Jay find himself again.
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Blue Corn Murders
A Eugenia Potter Mystery Ancient pottery, mysterious ruins, and a new corpse...somebody's cooking up trouble for Mrs. Potter. Includes recipes.
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Blue Gold : The Fight to Stop
In a shocking exposé, Blue Gold show why, as the vice-president of the World Bank has pronounced, The wars of the next century will be about water. Increasingly, transnational corporations are plotting to control the world's dwindling water supply. In England and France, where water has already been privatized, rates have soared and water shortages have been severe. The major bottled-water producers--Perrier, Evian, Naya, and now Coca Cola, and PepsiCo--are part of one of the fastest growing and least regulated industries, buying up fresh-water rights and drying up crucial supplies. The authors, two of the most active opponents of this trend, show how the corporate giants act in their own interest and how, contrary to received wisdom, water flows uphill to the wealthy, who can afford it.
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Blue Plate Special : A Novel of Love, Loss, and Food
Thirty-three-year-old Julia Daniel doesn't really feel at home anywhere. Her life in L.A. is lonely, and her career as a food stylist for a struggling gourmet magazine falls well short of her desire to be a photographer. Although she liked growing up in Kentucky, ever since her mother's death and her father's remarriage, her birthplace hasn't felt like the right fit either. After the tragic deaths of her father and stepmother in a plane crash, Julia's true odyssey begins. Orphaned and adrift, she tries to find her way in the world while fending off a crazy boss, a pilfering stepsister, and a looming depression. Though shored up by two good friends and an excellent psychologist who helps her work through her grief, it is an unexpected-and comically disastrous-trip to Sedona for the magazine that finally enables Julia to move forward. Returning to L.A., she searches for the strength to strike out on her own, take a chance on love, and seek a tentative peace with her wayward stepsister. Both humorous and heartbreaking, Blue Plate Special serves up an uplifting exploration of the courage it takes to embrace life after loss.
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Blue Plate Specials and Blue Ribbon Chefs
The celebrated authors of Roadfood have packed up their bags and hit the highways once again in search of the tastiest dishes and most fascinating chefs. The result is an amazing journey across America's heartland, with stops along the way for a few down-home meals and delightful desserts at the coziest, friendliest, and busiest diners and roadside cafes, including Al the Wop (Locke, CA), Bon Ton Mini Mart (Henderson, KY), Katz's (New York City), and Ma Groover's Pig and Plate (Valdosta, GA). Complete with incredible recipes like Liver 'n' Onions, Emmy's Big Buns, Fried Green Tomatoes, Snoot Sauce (i.e. barbecue sauce), and Dogwood Burgers, fascinating chef profiles, and charming photographs, Blue Plate Specials and Blue Ribbon Chefs is the perfect addition to Jane and Michael Stern's incredible Roadfood collection.
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Bobby Gold Stories
Bestselling author Tony Bourdain is back with a new novel, his first fiction since the groundbreaking success of Kitchen Confidential. Bobby Gold is a lovable criminal. After doing ten years in the clinker, he's out and ready for work. With not even an attempt to play it straight, he's back to breaking bones for tough guys. His turf: the club scene and restaurant racket. It's not that he enjoys the job--Bobby has real heart--but he's good at it, and a guy has to make a living. Things change when he meets Nikki, the cook at a club most definitely not in his territory. Smitten, he can't stay away. Bobby Gold has known trouble before, but with Nikki the saute bitch in his life, things take a turn for life or death. Distilled into a fast and furious, pitch-perfect story of food, sex, crime, mayhem, this is sure to become a modern classic.
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Bobby Gold Stories
Now in Paper! Bestselling author Tony Bourdain is back with a new novel, his first fiction since the groundbreaking success of Kitchen Confidential. Bobby Gold is a lovable criminal. After doing ten years in the clinker, he's out and ready for work. With not even an attempt to play it straight, he's back to breaking bones for tough guys. His turf: the club scene and restaurant racket. It's not that he enjoys the job--Bobby has real heart--but he's good at it, and a guy has to make a living. Things change when he meets Nikki, the cook at a club most definitely not in his territory. Smitten, he can't stay away. Bobby Gold has known trouble before, but with Nikki the saute bitch in his life, things take a turn for life or death. Distilled into a fast and furious, pitch-perfect story of food, sex, crime, mayhem, this is sure to become a modern classic.
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Body In The Basement
Katherine Hall Page--Concrete is to be poured on a dead man. Recipe. 289 pgs. Paper
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Body In The Belfry
Katherine Hall Page--Unsavory uses for kitchen knives. 244 pgs. Paper
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Body In The Bog
Katherine Hall Page--A very deadly environment. Recipe. 289 pgs. Paper
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Body In The Bonfire
Now that it's winter, part-time caterer and full-time minister's wife Faith Fairchild is using her precious free time to teach a cooking class at a boy's boarding school nearby. Unfortunately, there's a more serious reason behind the job. Faith is out to unmask someone who's harassing a minority student. But events take a deadly turn when human remains are found in the ashes of the annual school bonfire.
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Body In The Bouillon
Murder is house specialty at retirement home.
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Body In The Cast
Katherine Hall Page--Faith lands in fine kettle of (poisoned) soup. Recipe. 260 pgs. Paper
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Body In The Vestibule
Katherine Hall Page--France! Perfect setting for not-so perfect murder. 211 pgs. Paper
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Body in the Fjord
A Faith Fairchild Mystery Caterer, minister's wife, and mother of two, Faith Fairchild is a woman of many talents. And her uncanny ability to solve the most perplexing of mysteries often lands her in the soup. Features authentic Norwegian recipes.
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Body in the Kelp
Katherine Hall Page--Maine quilt leads to hidden treasure & murder. 212 pgs. Paper
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Body in the Moonlight
Minister's wife, caterer, and part-time sleuth Faith Fairchild dishes up another course of murder in this latest edition to the addition to the Agatha Award-winning series. Faith Fairchild hasn't a minute to spare, especially now that she's putting together the latest church fund-raiser. The theme is a murder mystery, and several local mystery writers will be there to mastermind the fun and games while Faith dishes up a savory meal. All is going well until a beautiful young woman is poisoned by faith's dessert...
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Bon Bon Voyage
Even if she must share a cabin with her mother-in-law, food columnist Carolyn Blue admits it's a terrific Mother's Day present: passage on the Bountiful Feast, a gourmet cruise ship sailing to the Canary Islands. But when a female passenger disappears at a port stop and a corpse turns up on board, it's clear to Carolyn that the Bountiful Feast is sailing headlong into very dangerous waters. And if that's not enough, there's a terrifying shortage of double chocolate raspberry mousse.
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Bone in the Throat : A Novel
A wildly funny, irreverent tale of murder, mayhem, and the mob. When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side, and his eccentric wise guy superiors on the other, Tommy has to struggle to do right by his conscience, and to avoid getting killed in the meantime. In the vein of Prizzi's Honor , Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.
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Book of Salt : A Novel
In Paris, 1934, Bình has accompanied his employers, Gertrude Stein and Alice B. Toklas, to the train station for their departure to America. His own destination is unclear: will he go with the Steins, stay in France, or return to his native Vietnam? Having fled his homeland in disgrace, Bình has spent the past five years serving as the personal cook at the famous apartment on the rue de Fleurus. Before Bình reveals his decision, he catapults back to his youth in French-colonized Vietnam, his years as a galley hand at sea, and his days turning out repasts for the doyennes of the Lost Generation. With wry insight, he views the Steins ensconced in rueful domesticity. But is Bình's account reliable? A lost soul, he is a late-night habitué of the Paris demimonde, an exile and an alien, a man of musings and memories, and, possibly, lies. Love is the prize that has eluded him, from his family to the men he has sought out in his far-flung journeys. Intricate, compelling, and witty, the novel weaves in historical characters, from Stein and Toklas to Paul Robeson and Ho Chi Minh, with remarkable originality. Flavors, seas, sweat, tears--The Book of Salt is an inspired feast of storytelling riches.
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Book of Salt : A Novel
Now in Paper! [He] came to us through an advertisement that I had in desperation put in the newspaper. It began captivatingly for those days: 'Two American ladies wish to hire . . .' It was these lines in The Alice B. Toklas Cook Book that inspired The Book of Salt, a brilliant first novel by an acclaimed Vietnamese American writer. In Paris, 1934, Binh has accompanied his employers, Gertrude Stein and Alice B. Toklas, to the train station for their departure to America. His own destination is unclear: will he go with the Steins, stay in France, or return to his native Vietnam? Binh has fled his homeland in disgrace, leaving behind his malevolent charlatan of a father and his self-sacrificing mother. For five years, he has been the live-in cook at the famous apartment at 27 rue de Fleurus. Before Binh's decision is revealed, his mesmerizing narrative catapults us back to his youth in French-colonized Vietnam, his years as a galley hand at sea, and his days turning out fragrant repasts for the doyennes of the Lost Generation. Binh knows far more than the contents of the Steins' pantry: he knows their routines and intimacies, their manipulations and follies. With wry insight, he views Stein and Toklas ensconced in rueful domesticity. But is Binh's account reliable? A lost soul, he is a late-night habitue of the Paris demimonde, an exile and an alien, a man of musings and memories, and, possibly, lies. Love is the prize that has eluded him, from his family to the men he has sought out in his far-flung journeys, often at his peril. Intricate, compelling, and witty, the novel weaves in historical characters, from Stein and Toklas to Paul Robeson and Ho Chi Minh, with remarkable originality. Flavors, seas, sweat, tears--The Book of Salt is an inspired feast of storytelling riches.
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Book of Spices,
Colorful spices from around the world enrich today's cuisines with incomparable flavors and aromas. This fascinating history of the spice trail includes information on the collection and preparation of some of the best-loved spices--as well as some more unusual ones. Also provides tips for preservation, delicious recipes, and further information.
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Bread Alone: A Novel
Thirty-one year old Wynter Morrison is lost when her husband leaves her for another woman. Desperate for a change, she moves to Seattle, where she spends aimless hours at a local bakery sipping coffee and inhaling the sweet aromas of freshly baked bread. These visits bring back memories of the time she apprenticed at a French boulangerie, when her passion for bread-making nearly led her to leave collage and become a baker. Once again, the desire to bake bread consumes her thought. When offered a position at the bake shop, Wyn quickly accepts, hoping that the baking will help her move on. But soon Wyn discovers that the making of bread?the kneading of dough?possesses an unexpected and wondrous healing power?one that will ultimately renew her heart and soul. Written by an experienced baker, Bread Alone, comes with delicious bread recipes scattered throughout the story.
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Bread On Arrival
Heaven Lee, Kansas City chef and reluctant heroine, is one tough cookie. Not only can she slice, dice, and julienne the finest food in town, she's got nerves of steel to match her culinary skills. Whether chasing down a deranged killer during a food festival in Aspen, or judging a deadly Barbeque World Series in Kansas City, one thing's for sure: Heaven Lee can outsmart and outcook them all. This time, Heaven Lee takes on the fine art of making bread. But when one of her associates mysteriously winds up dead in the dough, perfecting her bread-baking skills is suddenly the last of Heaven's worries, as someone with a taste for murder is on the loose. From Sweet Pepper Bread to Mrs. O'Malley's meatloaf, Lou Jane Temple not only cooks up a top-notch mystery, she includes enough scrumptious recipes to keep you cooking till the next Heaven Lee adventure. Includes recipes.
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Brewing Up a Business
Brewing Up a Business is an entertaining, enlightening first-person account of author Sam Calagione's nontraditional success as an entrepreneur. Starting out with a home brewing kit cobbled together from used kegs, Calagione turned his entrepreneurial dream into a reality. Relying on unique brews, lots of loving technique, and hard work, Calagione built Dogfish Head Craft Beer into America's fastest growing brewery. Without the benefit of an advertising budget, Dogfish went from a tiny operation in Delaware to one of the country's most popular craft breweries, distributed in 29 states and four countries. As revenues grow at lightning speed-an increase of 105 percent in 2003-Dogfish's success is the result of dreaming big, working hard, and thinking unconventionally. With real lessons on entrepreneurship and success from a real entrepreneur, as well as practical ideas on nontraditional marketing, this is a business story that will open readers' eyes to the unquantifiable benefits of thinking differently.
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Brillat Savarin : The Judge & His Stomach
The first full and authoritative biography of the father of gastronomy. MacDonogh not only chronicles Brillat's many pursuits, he also presents a fascinating picture of provincial France under the ancien regime and the dangerous years that followed its fall. The world of revolutionaries and gourmets explored with elegance and scholarship.--Observer.
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Buon Appetito, Your Holiness
That many of the Popes throughout the two millennia of Christianity lived and ate well is common knowledge. This vivid history of the papacy reveals not only the culinary secrets of the papal kitchens but offers many of the favorite recipes which which the Holy Fathers regaled themselves. We meet the thirteenth-century Pope, Martin IV, whose excessive love of eels literally killed him; Leo X who favored sugared capons covered in gold leaf, and Pius IX, who always ate a simple but nutritious lunch, punctually at two o'clock, washed down with a glass of fine Bordeaux. This fascinating cookbook will both intrigue and tempt contemporary cooks to emulate the tastes of the Holy Fathers. A history of the papacy from a very special culinary viewpoint, this book offers a colorful historical fresco of the foods of Italy and Europe throughout the past 2000 year and a remarkable glimpse through the often secret portals of St. Peter's.
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Burnt Bread and Chutney
In the politics of skin color, Carmit Delman is an ambassador from a world of which few are even aware. Her mother is a direct descendant of the Bene Israel, a tiny, ancient community of Jews thriving amidst the rich cultural tableau of Western India. Her father is American, a Jewish man of Eastern European descent. They met while working the land of a nascent Israeli state. Bound by love for each other and that newborn country, they hardly took notice of the interracial aspect of their union. But their daughter, Carmit, growing up in America, was well aware of her uncommon heritage. Burnt Bread and Chutney is a remarkable synthesis of the universal and the exotic. Carmit Delman?s memories of the sometimes painful, sometimes pleasurable, often awkward moments of her adolescence juxtapose strikingly with mythic tales of her female ancestors living in the Indian-Jewish community. As rites and traditions, smells and textures intertwine, Carmit?s unique cultural identity evolves. It is a youth spent dancing on the roofs of bomb shelters on a kibbutz in Israel--and the knowledge of a heritage marked by arranged marriages and archaic rules and roles. It is coming of age in Jewish summer camps and at KISS concerts--and the inevitable combination of old and new: ancient customs and modern attitudes, Jewish, Indian, and American. Carmit Delman?s journey through religious traditions, family tensions, and social tribulations to a healthy sense of wholeness and self is rendered with grace and an acute sense of depth. Burnt Bread and Chutney is a rich and innovative book that opens wide a previously unseen world.
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Burnt Bread and Chutney
In the politics of skin color, Carmit Delman is an ambassador from a world of which few are even aware. Her mother is a direct descendant of the Bene Israel, a tiny, ancient community of Jews thriving amidst the rich cultural tableau of Western India. Her father is American, a Jewish man of Eastern European descent. They met while working the land of a nascent Israeli state. Bound by love for each other and that newborn country, they hardly took notice of the interracial aspect of their union. But their daughter, Carmit, growing up in America, was well aware of her uncommon heritage. Burnt Bread and Chutney is a remarkable synthesis of the universal and the exotic. Carmit Delman?s memories of the sometimes painful, sometimes pleasurable, often awkward moments of her adolescence juxtapose strikingly with mythic tales of her female ancestors living in the Indian-Jewish community. As rites and traditions, smells and textures intertwine, Carmit?s unique cultural identity evolves. It is a youth spent dancing on the roofs of bomb shelters on a kibbutz in Israel--and the knowledge of a heritage marked by arranged marriages and archaic rules and roles. It is coming of age in Jewish summer camps and at KISS concerts--and the inevitable combination of old and new: ancient customs and modern attitudes, Jewish, Indian, and American. Carmit Delman?s journey through religious traditions, family tensions, and social tribulations to a healthy sense of wholeness and self is rendered with grace and an acute sense of depth. Burnt Bread and Chutney is a rich and innovative book that opens wide a previously unseen world.
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California Dish
New in Paper! California Dish delivers on the double meaning implicit in its title -- it serves up a longtime insider's juicy perspective on the key players of the American culinary revolution, and recounts, course by course, a career's worth of exceptional meals. It's a great read. I couldn't put it down. --Sara Moulton, host, Food Network's Sara's Secrets Twenty years ago I met Jeremiah Tower and I fell in love with his food. I think Jeremiah Tower is one of our great chefs. For anyone interested in the food revolution and the innovative cuisine of California, reading his book California Dish is a must. I highly recommend it. --Colette Rossant, author of Apricot on the Nile and Return to Paris From Chez Panisse to Santa Fe Bar & Grill to Star, my favorite brasserie in San Francisco, the food of Jeremiah Tower has always satisfied my belly and my soul. He was there from the start and is more qualified than anyone else to tell the story of the American food revolution of the last 30 years. --Jacques Pépin What a pleasure to have this book. Jeremiah Tower captures the real spirit of California cuisine -- simple, fresh, and crisp. Thank you, Jeremiah. --André Soltner, chef-owner, Lutèce
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Can You Trust a Tomato in
Here is the great American ritual of supermarket shopping in all its fluorescent-lit, coupon-clipped glory. In this fascinating expedition through the world of polished linoleum-tiled aisles, find out why peanut butter doesn't stick to the roof of your mouth anymore, discover the lost connection between graham crackers and sex and learn what's really in the mysterious white stuff they call Cool Whip.
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Candy Apple Dead : A Mystery,
First in the new Candy Shop mystery series. No visit to Paradise, Colorado, is complete without a stop at Divinity Candy Shop for a little taste of heaven. For owner Abby Shaw, it's a sweet deal, too. When her Aunt Grace passed away, Abby inherited Divinity--and with it the opportunity to leave her career as a corporate lawyer and dump her cheating husband. Now she spends her time serving up delectable treats--and performing the occasional deductive feat... Abby's new life sours when a fellow merchant dies in a fire. Will all clues pointing to arson--and Abby's brother as the number one suspect--she must sink her teeth into finding the killer.
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Cat Who...Cookbook, Updated
Inspired by the marvelous meals in the Cat Who novels, these 200+ recipes will make fans feel like they're visiting the best restaurants and attending the most delightful dinner parties in Moose County. As a bonus, there are some Feline Fare recipes guaranteed to make cats purr.
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Catalogue Of Healthy Food
Delicious--or dangerous? What you don't know about the food you eat may be hazardous to our health!
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Catering to Nobody
Catering a wake is not Goldyâs idea of fun. Yet the Colorado caterer throws herself into preparing a savory feast including Poached Salmon and Strawberry Shortcake Buffet designed to soothe forty mourners. And her culinary efforts seem to be exactly what the doctor ordered...until her ex-father-in-law gynecologist Fritz Korman is struck down and Goldy is accused of adding poison to the menu. Now, with the Department of Health impounding her leftovers, her ex-husband proclaiming her guilt, and her business about to be shut down, Goldy knows she canât wait for the police to serve up the answers. Sheâll soon uncover more than one family skeleton and a veritable stew of unpalatable secretsâthe kind that could make Goldy the main course in an unsavory killerâs next murder!
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Cereal Killer
In a world where stick-thin women adorn fashion magazines and silver screens, plus-sized private eye Savannah Reid is grateful for the wild success--and fabulous fashion tips--of full-figured model Cait Connor. When Cait is found dead after months of extreme dieting, everyone assumes the risky regimen did her in. But then a second full-figured model meets an untimely end, and it's time to weight the facts...and search for suspects. At first, it seems Cait's death is a clear case of dieting run amok. As the new spokesperson for Wentworth's Slenda Flakes, Cait needed to lose thirty pounds in sixty days and apparently died trying. It all seems cut and dried until Kameeka Wills, another plus model working--and starving--for Wentworth, is killed by a hit-and-run driver while jogging at four a.m. Now Savannah's really suspicious and determined to avenge her curvaceous sisters...even if it means going undercover for the camera.
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Cereal Murders
A delectable dinner, a fresh corpse, and a truly tasteless killer have Goldy's anxiety level rising faster than her homemade donuts.
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Charlemagne's Tablecloth
Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious and spread joy at family celebrations. Charlemagne's Tablecloth is a captivating account of why we enjoy gathering around a table to eat, drink, and be merry. From the extravagance of the Medieval and Renaissance banquets to the incomprehensible blubber feasts of North America to the exquisite refinement of the Japanese tea ceremony, Charlemagne's Tablecloth serves up an eclectic collection of feats from the flamboyant to the eccentric and answers gastronomic riddles like Why did Charlemagne use an asbestos tablecloth at his feasts? and Where did the current craze of the elegant Japanese kaiseki meal begin? Fletcher answers these and many more while inviting readers to a feasting table that extends all the way from Charlemagne's castle to her own millennium feat in Scotland.
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Chas Addams Half-Baked Cookbook
Food and eating were a couple of Charles Addams's favorite subjects. Hungry cannibals, witches gathering around a cauldron, or a king over his blackbird pie often populated his celebrated cartoons. And, of course, Morticia of the Addams Family was an avid cook, adding a touch of eye of newt or popping over to the neighbors for a cup of cyanide. So it should come as no wonder that in the 1960s Charles Addams was dabbling with a cookbook idea. Addams discovered and compiled some bizarre recipes from antiquated and out-of-the-way sources. These recipes have very Addams-like names, such as Mushrooms Fester or Hearts Stuffed, and serve as a perfect complement to his drawings. Chas Addams⢠Half-Baked Cookbook is a collection of his work on the world of food and eating, featuring many Addams drawings that have never been seen before, as well as some of his all-time classics.
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Chasing Cézanne
With his sixth consecutive best seller, the unflappable Peter Mayle serves up a delectable novel of glamor, amour, haute cuisine, felony, and farce in the South of France and points elsewhere. His ingredients: A devilishly clever art scam. A dashing photographer who gets curious when he sees a priceless Cezanne being loaded cavalierly into a plumber's van. An earnest young heroine who looks smashing in a beret. An imperious New York editrix, famous for power-lunching at two tables at once.
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Chef's Companion, Third Edition
The essential A-Z reference of culinary terms--concise and up-to-date. Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar ingredient or cooking technique will find a true friend in this revised and updated edition. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy. This new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation.
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Cherry Cheesecake Murder
New in paperback! Hannah Swensen and her bakery, The Cookie Jar, bask in the glow of Hollywood glamour when Main Street becomes a movie set. And although tensions simmer as the cameras roll, no one expects the action to turn deadlyâ¦until it's too late⦠Thereâs no such thing as privacy in Lake Eden, but Hannah never thought things would go this far. Everyone has been telling her what to do ever since she got not one but two marriage proposals. The votes are evenly divided between Detective Mike Kingston and town dentist Norman Rhodes. Movie mania takes over and Lake Eden locals turn into Hollywood wannabees. Even Hannahâs cat wants a shot at stardom! Hannahâs marriage dilemma becomes more complicated as she re-meets producer Jeffrey Barton, an old college crush who is now handsome, famous, and single. The Cookie Jar serves as snack central with Main Street rented out for the week and Hannah stirs up fresh gossip as she caters to Jeff, whipping up treats for cast and crew, including demanding director Dean Lawrenceâs favoriteâcherry cheesecake. Everythingâs on schedule until Dean demonstrates a suicide scene with a prop gun that turns lethal. Now there's a real body on the set and Hannahâs on the case in a flash. There are plenty of suspects to go around, starting with lead actress Lynne Larchmontâone of a slew of female visitors to Deanâs trailerâwhose husband, Tom, is financing the film. Then thereâs Tom Larchmont himself, forty years his wifeâs senior, and smitten enough to be motivated by jealousy. Ross Barton was constantly keeping Dean out of troubleâ¦could he have had enough? Lake Eden local Winnie Henderson publicly threatened to kill Dean if he moved the statue her brother sculpted because it was blocking his shot. And what about male star Burke Anson? Heâd argued with Dean about something mysterious the morning of the murder. As filming continues, Hannah sifts through the clues, hoping against hope that the person responsible for Deanâs death is half-baked enough to have made a mistake. When it happens, Hannah intends be thereâready to rewrite a killerâs lethal script with the kind of quirky ending that can only happen in Lake Eden. Includes 12 original dessert recipes for you to try!
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Cherry Cheesecake Murder
Hannah Swensen and her bakery, The Cookie Jar, bask in the glow of Hollywood glamour when Main Street becomes a movie set. And although tensions simmer as the cameras roll, no one expects the action to turn deadlyâ¦until it's too late⦠Thereâs no such thing as privacy in Lake Eden, but Hannah never thought things would go this far. Everyone has been telling her what to do ever since she got not one but two marriage proposals. The votes are evenly divided between Detective Mike Kingston and town dentist Norman Rhodes. Movie mania takes over and Lake Eden locals turn into Hollywood wannabees. Even Hannahâs cat wants a shot at stardom! Hannahâs marriage dilemma becomes more complicated as she re-meets producer Jeffrey Barton, an old college crush who is now handsome, famous, and single. The Cookie Jar serves as snack central with Main Street rented out for the week and Hannah stirs up fresh gossip as she caters to Jeff, whipping up treats for cast and crew, including demanding director Dean Lawrenceâs favoriteâcherry cheesecake. Everythingâs on schedule until Dean demonstrates a suicide scene with a prop gun that turns lethal. Now there's a real body on the set and Hannahâs on the case in a flash. There are plenty of suspects to go around, starting with lead actress Lynne Larchmontâone of a slew of female visitors to Deanâs trailerâwhose husband, Tom, is financing the film. Then thereâs Tom Larchmont himself, forty years his wifeâs senior, and smitten enough to be motivated by jealousy. Ross Barton was constantly keeping Dean out of troubleâ¦could he have had enough? Lake Eden local Winnie Henderson publicly threatened to kill Dean if he moved the statue her brother sculpted because it was blocking his shot. And what about male star Burke Anson? Heâd argued with Dean about something mysterious the morning of the murder. As filming continues, Hannah sifts through the clues, hoping against hope that the person responsible for Deanâs death is half-baked enough to have made a mistake. When it happens, Hannah intends be thereâready to rewrite a killerâs lethal script with the kind of quirky ending that can only happen in Lake Eden. Includes 12 original dessert recipes for you to try!
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Chile Death
Texas Ranger Mike McQuaid is recovering from a paralyzing gunshot wound in a Pecan Springs nursing home, with the help of his lover, China Bayles, amateur sleuth and owner of the herb shop Thyme and Seasons. Roadblocks on the way to McQuaid's recovery include a series of robberies, mischief with wills, and the chilling death of a local lothario during the Pecan Springs chili cook-off.
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China Study
Referred to as the Grand Prix of epidemiology by The New York Times, this study examines more than 350 variables of health and nutrition with surveys from 6,500 adults in more than 2,500 counties across China and Taiwan, and conclusively demonstrates the link between nutrition and heart disease, diabetes, and cancer. While revealing that proper nutrition can have a dramatic effect on reducing and reversing these ailments as well as curbing obesity, this text calls into question the practices of many of the current dietary programs, such as the Atkins diet, that are widely popular in the West. The politics of nutrition and the impact of special interest groups in the creation and dissemination of public information are also discussed.
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Chocolat
Greeted as an amazement of riches...few readers will be able to resist by The New York Times, Chocolat is an enchanting novel about a small French town turned upside down by the arrival of a bewitching chocolate confectioner, Vianne Rocher, and her spirited young daughter.
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Chocolate Bar
From the creators of Chocolate Bar, New York City's candy store for grown-ups, comes Chocolate Bar--a delicious ode to the sweet that entrances so many, with more than 30 recipes from such stellar chocolatiers as Jacques Torres and Andrew Shotts. These range from classic cookies, brownies, and retro desserts to such renegade treats as White Chocolate Lemon Cream, Spiced Meatballs...even a chocolate body scrub! Co- founders Lewis and Nelson espouse a stylish philosophy of fun and enjoyment, with the focus on baking, drinking, dining, and entertaining with chocolate. They also explain how to educate one's chocolate palate by exploring products with various cacao percentages, origins, textures, aromas, and tastes. Readers will learn how to throw a chocolate tasting party, a swank chocolate martini soiree, a ski lodge get-together complete with chocolate fondue and hot toddies, or a celebration of childhood choco-centric memories, with the emphasis on sundaes, fudges, ice creams, and other nostalgic indulgences. Using Chocolate Bar's own unique entertaining and party ideas, they explain why chocolate is appropriate--indeed, necessary--for breakfast, lunch, or dinner.
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Chocolate Mouse Trap : A Chocoholic Mystery
Chocolate-shop manager Lee McKinney has had enough of party planner Julie Singletree's cutesy e-mails. Then somebody actually kills the woman, putting everyone on her mailing list on edge. As their connections to the murder emerge, so do more attacks. Lee smells a rat-and it's not made of chocolate. And if she doesn't want to be permanently deleted, it's up to her to trap it.
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Choice Cuts
From the James Beard Award-winning author of Cod, comes a lively, insightful anthology of food writing from ancient to contemporary writers, with an introduction by the author. Illustrated with the authors' own pen, ink, and brush drawings, and historical photos and illustrations.
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Choice Cuts
New in paper! From the James Beard Award-winning author of Cod, comes a lively, insightful anthology of food writing from ancient to contemporary writers, with an introduction by the author. Illustrated with the authors' own pen, ink, and brush drawings, and historical photos and illustrations.
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Chopping Spree
Her inventive recipe for mixing first-class suspense and five-star fare has made Diane Mott Davidson a favorite of mystery lovers and a mainstay on major bestseller lists across the country. Now she has prepared another irresistibly tempting tale spiced with mystery and mayhem⦠For Colorado caterer Goldy Schulz, business isnât just booming--itâs skyrocketing. Her friend Marla is constantly warning her, âSuccess can kill you.â But Goldy doesnât take the warning literally until her next booking: a cocktail party for the Westside Mallâs Elite Shoppers Club. While setting up, Goldy is nearly run down by a truck with no intention of stopping. Then she finds an old friend in a pile of sale shoes--stabbed with one of Goldyâs new knives. Goldy must catch the real killer between whipping up Sweetheartsâ Swedish Meatballs, Quiche Me Quick, and Diamond Loversâ Hot Crab Dip. Why was the victim carrying a powerful narcotic? Who hired a private investigator shortly before the murder? Goldyâs gourmet instincts tell her the final course in this case will be a real killer.
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Chowhound's Guide to New York Tristate Area
With more than 500,00 visitors a month, Chowhound.com has become a favorite source of information for those who want to take their dining experiences off the beaten path. Few places on earth offer as many culinary opportunities as New York City, so why do most food guides feature the same selection of restaurants year after year? This extraordinary guide uncovers the tastiest meals, the most expertly or authemtically prepared dishes, and the best hidden gem restaurants the five boroughs have to offer and presents them in a portable, easy-to-use format. In true anti-Zagat fashion, Chowhound.com dishes out the city's hottest food tips with humor, intelligence, and a lively voice that's fun to read. Whether it's the off-menu dish at Babbo or the mouthwatering treats served by the Arepas Lady under the #7 track in Queens, Chowhound's Guide to New York delivers the goods.
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Chowhound's Guide to San Francisco & the Bay Area
Why should San Francisco eaters limit their choices to the same old locales found in most restaurant guides? For those intrepid food fans with an appetite for new, great tasting dining experiences, this easy-to-use book from the folks at Chowhound.com will be a tasty morsel indeed. As fun to read as it is comprehensive, Chowhound's Guide to San Francisco is all about finding the perfect meal for every occasion, focusing on little-knwn and underrated gems that offer delicious and authentically prepared dishes. From the best restaurants in Chinatown--and a breakdown of dofferent styles of Chinese cuisine--to the choicest markets that carry the perfect food for a romantic picnic in Sonoma, this is the richest treasure trove of San Francisco restaurants, cafes, take-out counters, delis, farmers' markets, and food carts ever complied.
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Comfort Me with Apples
Now in Paper! In Ruth Reichl's latest book, one that will delight her fans and convert those as yet uninitiated to her charming tales, the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone left off, Comfort Me with Apples recounts Reichl's transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love and food. It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl's anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck and a garlic feast with Alice Waters are priceless. She is unafraid - even eager - to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike.
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Comfort Me with Apples
In Ruth Reichl's latest book, one that will delight her fans and convert those as yet uninitiated to her charming tales, the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone left off, Comfort Me with Apples recounts Reichl's transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love and food. It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl's anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck and a garlic feast with Alice Waters are priceless. She is unafraid - even eager - to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike.
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Coming Home to Eat
New in paper! We really are what we eat. Eating close to home is not just a matter of convenience--it is an act of deep cultural, emotional, and environmental significance. Gary Nabhan's experience with food permeates his life as a third-generation Lebanese American, as an avid gardener and subsistence hunter, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions to promote the health of Native American in the Southwest. To rediscover what it might mean to think globally, eat locally, he spent a year trying to eat only foods grown, fished, or caught within 200 miles of his home--with surprising results. This is a vibrant portrait of the essential human relation to the foods that truly nourish us, affirming our bonds to family, community, landscape, and season.
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Coming Home to Eat
Coming Home to Eat
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Confessions of a Diabetic Couch Potato
A hysterical memoir of growing up as a husky...plump...heavy-set...OK, FAT! child, who struggled with weight problems through adulthood, Stephen Furst shares his tips and recipes for how he went from an out-of-control 320-pound person with diabetes, to his lean, mean, low-fat eating machine of 175. A self-help cookbook of epic proportions--or actually, epic portions--filled with all kinds of tips and anecdotes, it includes everything from real recipes (such as cheesecake, soup, and pasta) to how to get through the holidays without killing yourself instead of your relatives. You've tried everything else--try laughing your way to better health!
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Consider the Oyster
M.F.K. Fisher, whom John Updike has called our poet of the appetites, here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the strange cold succulence of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the dreadful but exciting life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.
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Consuming Culture
Sale! Essays on food in different cultures around the world: as power, love, religion, health, class, taboo, theatre, money, more. Not a cookbook.
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Consuming Passions
Scholarly essays on food in the age of anxiety, by historians, Psyciatrists, sociologists, scientists & philosophers
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Consuming Passions
In addition to being an acclaimed novelist, Michael Lee West is a bona fide foodie. Writing with the flair and color of her highly praised novels, she lends her warm, distinctive humor and often hilarious insights to stories about her trials and tribulations as a southern woman who became an accidental gourmet. With a jambalaya of tales and treasured family recipes as entertaining as the prose, this book marries West's ever-increasing fan base to those who devour the works of Laurie Colwin, Fannie Flagg and Rebecca Wells.
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Consuming Passions: A
In addition to being an acclaimed novelist, Michael Lee West is a bona fide foodie. Writing with the flair and color of her highly praised novels, she lends her warm, distinctive humor and often hilarious insights to stories about her trials and tribulations as a southern woman who became an accidental gourmet. With a jambalaya of tales and treasured family recipes as entertaining as the prose, this book marries West's ever-increasing fan base to those who devour the works of Laurie Colwin, Fannie Flagg and Rebecca Wells.
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Cook Until Desired Tenderness
Sugar is quirky, very creative, a bit of a kleptomaniac, and an occasional voyeur. She is also the fictional chef and author of a detailed journal in which she records her food history in order to create her own traditions. As Sugar finds her way through life, she chronicles her attempts at various cooking styles and respective love affairs. Along with flirtation, passion, heartbreak, and comfort, her stories contain antic accounts of frenzied feasts, misunderstood menus, and kitchen chaos. The writing simmers on pages spiced with notes written on napkins, paintings of mouth-watering food, long-lost recipe cards, and the handwritten love letters that are found folded up next to them. Chapters range from a quick appetizer about an a la minute relationship to a good, long stew over a love that never quite reaches the boiling point.
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Cook's Companion
Whether your tastes run to foie gras or french fries, this tasty compilation of the wise, the weird, and the faintly absurd will soon have you asking for more. An essential ingredient in any kitchen, The Cookâs Companion is stuffed with food facts, fiction, science, history, and trivia. With a measure of browsing, you will learn: Who invented the tin can. What an arachibutyrophobiac might be afraid of. Why cannibals consider the French to be more delicious than Spaniards. What to do when your soufflé wonât rise. Who risked his life to smuggle seven coffee beans. And why rhubarb can be dangerous. A well-stocked larder for the mind, ready for leisurely feasting or a quick midnight snack.
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Cook's Dictionary & Culinary Reference
Practical, accurate explanations of 1,000s of terms & phrases, time-tested cooking guideline, advice on uunusal foods, more. 3,000+ entries. No recipes.
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Cook's Night Out
An Angie Amalfi Mystery Faster than you can beat egg whites to a peak, foodie Angie realizes the mission she volunteers at is harboring more than the needy.
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Cooked
Jeff Henderson was just another inner-city black kid born into a world of poverty and limited options, where crime seemed to provide the only way to get out. Raised mostly by his single mother, who struggled just to keep food on the table, Jeff dreamed big. He had to get out and he soon did by turning to what so many in his community did: dealing drugs. But Jeff was no ordinary drug dealer; by twenty-one, he was one of the top cocaine dealers in San Diego, making up to 35,000 a week. Two years later he was indicted on federal drug trafficking charges and sentenced to almost twenty years in prison. Before he knew what had hit him, he was looking at spending most of his life behind bars. The street life had been the only one he'd ever known and even incarcerated he was too hardheaded to realize that no good would come of it. That is, until he was assigned to one of the least desirable prison jobs: washing dishes. That job helped turn his whole life around. It gave him access to the prison kitchen and he became fascinated watching his fellow prisoners cook for the thousands of other inmates and prison officials. Henderson learned to cook in prison. Not cocaine, but food. And his dream was born: Once outside, he would become a chef. It was a tough, seemingly impossible journey for an ex-con. Few chefs would give him the opportunity to cook in their restaurants. And once hired, he endured racism and sabotage in the kitchen. But Henderson refused to accept rejection. Driven by a dream and an unshakable will to succeed, Chef Jeff worked hard to overcome unimaginable adversity and eventually reached the top of his profession, becoming executive chef at Café Bellagio in Las Vegas. Alive with the energy of the streets, the sober reality of prison, and the visceral thrill of being inside the fast-paced kitchens of great restaurants, Cooked is an intense, intimate tale of crime, punishment, and redemptionâa deeply poignant story of how the worst wrong can lead to the most extraordinary right.
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Cookie Cutter
A gripping psychological thriller about a black serial killer who passes for white. If you see him you will not know him. If you greet him, it may be too late. For every image you have of a murdererâhe will defy it. And he will make you pay. A woman haunted by a tragedy in her own past, homicide lieutenant Bloody Mary Cunningham now tracks an elusive killer who, like an apparition, materializes out of nothing, then escapes into the folds of the night. The victims are all black, stabbed repeatedly, their lifeless fingers folded around a single cookieâblack on the outside, white on the inside. Mary knows she is not searching for just another loser with a knife. The man she is looking for is smart, a self-appointed judge, jury and executioner. But she can never guess the twisted history that is driving her suspect or why she herself could be his next, perfect prey...
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Cooking Hints & Tips
2,000+ ingenious shortcuts, ideas and solutions in and around the kitchen.
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Cooking Most Deadly
An Angie Amalfi Mystery Food columnist Angie shakes off her oven mitts when her detective boyfriend becomes obsessed with two grisly murders.
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Cooking Up Trouble
An Angie Amalfi Mystery An ominous threat, a missing person, and a woman making eyes at her man, leave Angie convinced the only recipe in this inn's kitchen is one for disaster.
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Cooking for Kings
A biography with recipes of the man who rose from Paris street orphan to become the private chef of Tallyrand, the Viennese court and Baron de Rothschild. A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence. Drawing on the patissier royal's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity, and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history__First Empire Paris, Georgian England, and the Russia of War and Peace Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis. His recipes--now classic of French cuisine, created for, and named after, the gourmet-kings and queens for whom he worked--can bring the very taste and smell of the early 19th century alive: in the phrase first coined by Carême, You can try them yourself. Paperback also available. Click Here
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Cooking for Mr. Right : A Novel,
At twenty-six, Seattle-based chef Kate Linden still has the urge to dye her hair blue and learn to play electric bass. But when she's abruptly fired from the city's hottest restaurant, and her ex-boyfriend, Gaston, announces he's getting married to a woman he's only recently met, Kate feels life's opportunities slipping away. Suddenly she's convinced that Gaston may be her last chance at a happy walk down the aisle. So she cooks up a scheme so grand her ex will be eating out of her hands in no time... It's the perfect recipe for happiness. Until some unexpected ingredients fall into the pot-including a man she'd rather be cooking for. Susan Volland, the author of Love and Meatballs, is a classically trained chef. She has worked in every segment of the food industry and has written hundreds of articles and recipes for cookbooks and magazines.
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Cooks Overboard
An Angie Amalfi Mystery Angie's willing to help out in the ship's galley, but when murder is added to the menu, she thinks maybe the cook had the right idea.
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Corks and Forks
Some may remember Robert Finigan's private wine newsletter, published from 1972 to 1990. Others will know him as the author of the esteemed Robert Finigan's Essentials of Wine. As a critic-at-large, Finigan has dined in the best restaurants and tasted in the finest cellars of the world, and in Corks and Forks he jovially recounts his experiences and the celebrity chefs and winemakers he met along the way. The events Finigan took part in are now legendary. For the famous Paris Tasting of 1976, Finigan recommended many California Cabernets and Chardonnays that shockingly outpointed their French counterparts. With nine of the world's most distinguished wine tasting professionals, he conducted the re-evaluation of the 1855 Bordeaux classification â the first in 140 years. He has stepped into the private kitchens of Julia Child, M.F.K. Fisher, James Beard, Jeremiah Tower, Michel Guerard, and Jean Troisgros, and sipped wine with Robert Mondavi, Ernest Gallo, and Kermit Lynch â to name just a few of the luminaries profiled in this delightful collection. As much a chronicle of the developments in food and wine as it is a memoir of the man who witnessed them, Corks and Forks is sure to whet anyone's palate.
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Cornbread Killer
Heaven Lee is not your typical chef. Sure, she's a pro when it comes to whipping up a souffle or a batch of tasty tarts, but Heaven is also a top-notch sleuth. When a big jazz festival rolls into Kansas City, big names and even bigger egos follow. Soul singer divas and renowned jazzmen take over the usually sleepy city, and Heaven Lee has to cook for them all. While Heaven is up to her elbows in hoppin' john and sweet potato pecan pie getting ready for the festivities, the events much despised organizer is murdered. Evelyn Edwards, the snooty events planner hired to run the weekend's festivities, made fast enemies with most of Kansas City. Just before she's murdered, Heaven Lee finds out that she's taking kickbacks from the local restaurateurs involved in the festival. Of course, Heaven also has the pleasure of finding Evelyn's body, which makes her a prime suspect in the eyes of the local police. Just because she's about to be falsely accused of murder, that doesn't mean the unflappable Heaven is going to slow down. The show must go on, and Heaven's headed back to the kitchen with the rest of her crew to cook up some more soul food and get the music started, all while avoiding becoming the killer's next target. Includes recipes.
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Cornbread Nation 1
The first volume in what will be an annual collection, Cornbread Nation gathers the best of recent Southern food writing. In fifty-one entries--original features and selections previously published in magazines and journals--contributors celebrate the people, places, traditions, and tastes of the American South. In these pages, Nikki Giovanni expresses her admiration for the legendary Edna Lewis, James Villas remembers his friend Craig Claiborne, Rick Bragg thinks back on Thanksgivings at home, Robert Morgan describes the rituals of canning time, and Fred Chappell offers a contrarian's view of iced tea. Collectively, writes John Egerton, these pieces buttress our conviction that nothing else the South has to offer to the nation and the world--with the possible exception of its music--is more eternally satisfying, heartwarming, reconciling, and memorable than its food. With the publication of Cornbread Nation, we acknowledge with gratitude the abiding centrality of food in the ongoing life of the South. Contributors include: Colman Andrews, Jim Auchmutey, Roy Blount Jr., Gene Bourg, Rick Bragg, Fred Chappell, Lolis Eric Elie, Damon Lee Fowler, Nikki Giovanni, Jessica Harris, Karen Hess, Jack Hitt, Ted & Matthew Lee, Ronni Lundy, Robert Morgan, James Villas, and Robb Walsh.
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Counter Intelligence: Eating
Jonathan Gold is a hound for the best taco, burger, barbecue, omelet, hot dog, sushi, samosa, bagel and dumpling in all of L.A. In this book, he's collected the best of what he's eaten across the city in an alphabetically organized guide that covers Los Angeles' broad and deep ethnic and traditional food outlets. From the inexpensive lunch counters readers would never find on their own to the perfect undiscovered dish at a beaten-path establishment, Gold will take eaters and readers places they've never been before. Gold is an omnivoreturning his attention with equal enthusiasm to the most toothsome steak and the finest marinated bean curdas well as one of the top food critics in the country today. Ratings, pricing information and cross-references by location and type of chow in the back of the book make it easy to use. This is an indispensable eats book for one of the most fascinating and diverse food cities in the nation.
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Craig Claiborne's New York Times Food Encyclopedia
Fun, fascinating & useful food facts in over 1,000 entries & 300 illus. 496 pgs. No recipes. Hard
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Crawfish Dreams : A Novel
The luminous, uplifting story of a woman who cooks up a plan to bring her family back together and discovers that love, sharing, and a dash of daring are the secret ingredients that can turn dreams into reality. Camille Broussard can remember a time when she had more pep in her stride and her single-story house was one of the nicest homes in the cozy, well-kept neighborhood of Watts. Her kitchen overflowed with the fragrant aromas of Creole cooking, and the taste of her divine crawfish, rich gumbos, and delicious pralines had family and friends begging for seconds and thirds. The devastation of the Watts riots and the ravages of Reaganomics, however, changed everything. Her neighbors have fled, the church pews are nearly empty at Sunday mass, and her own children have turned their backs on Watts and on the pride and values Camille instilled in them. Her grandson Nicholas has just finished serving time for a crime he knew better than to commit; her politically active lesbian daughter, Grace, is struggling with an identity crisis; and Yvette, her naïve, sexually cloistered daughter, has a husband whose secrets threaten to destroy the bond between mother and daughter. But despite how far they have strayed, Camille is not ready to give up on the family who has nourished her as she has nourished them. So she decides to combine her love of family and her love of cooking into one great enterprise. She opens Camilleâs Creole Kitchen and recruits her family to help her get the restaurant on its feet. As the business gradually grows, Camille not only restores her familyâs spirit and sense of purpose, she also recovers her own lost dreams. Written with grace and vitality, Crawfish Dreams is a generous novel about responsibility, community, family loyalty, and the pursuit of personal happiness. From its heartwarming messages to the recipes sprinkled throughout its pages, it is an irresistible treat from start to finish.
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Crazy in the Kitchen
With this stunning memoir of growing up in Italian-American New Jersey, Louise DeSalvo proves that your family's past is baked right into the bread you eat. In Louise DeSalvo's family, in 1950s New Jersey, the kitchen becomes the site for fierce generational battle. As Louise's step-grandmother stubbornly recreates the domestic habits of her Southern Italian peasant upbringing, she clashes painfully with Louise's convenience-food-loving mother, who is set on total Americanization. Louise, meanwhile, dreams of the day when in her own kitchen she'll produce perfect fresh pasta or pan-seared pork chops with fennel. But as Louise grows up to indulge in the kind of amazing food her impoverished ancestors could never have imagined and travels to Italy herself, her adult discoveries give her new insight into the tensions of her childhood. In unearthing the oppressive conditions that led Southern Italians to emigrate en masse to the United States, gaining a subtler understanding of the struggles between her parents and their parents, and starting a more happily food-obsessed family of her own, Louise DeSalvo arrives at a fuller and more compassionate picture of her own roots. And, in the process, she reveals that our image of the festive and bounteous Italian-American kitchen may exist in part to mask a sometimes painful history.
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Crazy in the Kitchen
New in paperback! With this stunning memoir of growing up in Italian-American New Jersey, Louise DeSalvo proves that your family's past is baked right into the bread you eat. In Louise DeSalvo's family, in 1950s New Jersey, the kitchen becomes the site for fierce generational battle. As Louise's step-grandmother stubbornly recreates the domestic habits of her Southern Italian peasant upbringing, she clashes painfully with Louise's convenience-food-loving mother, who is set on total Americanization. Louise, meanwhile, dreams of the day when in her own kitchen she'll produce perfect fresh pasta or pan-seared pork chops with fennel. But as Louise grows up to indulge in the kind of amazing food her impoverished ancestors could never have imagined and travels to Italy herself, her adult discoveries give her new insight into the tensions of her childhood. In unearthing the oppressive conditions that led Southern Italians to emigrate en masse to the United States, gaining a subtler understanding of the struggles between her parents and their parents, and starting a more happily food-obsessed family of her own, Louise DeSalvo arrives at a fuller and more compassionate picture of her own roots. And, in the process, she reveals that our image of the festive and bounteous Italian-American kitchen may exist in part to mask a sometimes painful history.
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Crepes of Wrath
Her previous 8 novels have delightedâand puzzledâlegions of fans. Now, return to the PennDutch Inn, where the lists of guests reads like a list of suspects, especially after one of the locals is found murdered. Lizzie Mast was the world's worst cookâthere's little doubt about that in the quiet town of Hernia, Pennsylvania. But now someone has gone and murdered her with a bad batch of crepes. Some believe her desserts were just, but not Magdalena.
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Crescent : A Novel
An Arab-American novel as delicious as Like Water for Chocolate. Praised by critics from The New Yorker to USA Today for her first novel, Arabian Jazz (an oracular tale that unfurls like gossamer), Diana Abu-Jaber weaves with spellbinding magic a multidimensional love story set in the Arab-American community of Los Angeles. Thirty-nine-year-old Sirine, never married, lives with a devoted Iraqi-immigrant uncle and an adoring dog named King Babar. She works as a chef in a Lebanese restaurant, her passions aroused only by the preparation of food--until an unbearably handsome Arabic literature professor starts dropping by for a little home cooking. Falling in love brings Sirene's whole heart to a boil--stirring up memories of her parents and questions about her identity as an Arab American. Written in a lush, lyrical style reminiscent of The God of Small Things, infused with the flavors and scents of Middle Eastern food, and spiced with history and fable, Crescent is a sensuous love story and a gripping tale of risk and commitment. Diana Abu-Jaber lives in Portland, Oregon, and teaches at Portland State University.
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Culinary Artistry
Intriguing exploration of great chefs' principles of flavor enhancement, recipe and menu development, more.
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Culinary Travel Journal
Good food, journal writing and European travel combine to form an enticing new package designed for gourmands venturing to European shores. We've included the ever-popular handy travel tips and information sections, as well as ample writing space to record every delectable moment of your trip. Special to this volume are entirely new sections on cooking schools, established European restaurants, farmers' and outdoor food markets, wine regions, food and specialty shops and more. With this journal in hand, you can fulfill all your foodie fantasies and have the pages in which to record every last sweet and savory detail.
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Culture of the Fork
We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still feltâand tastedâtoday. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, âA Meal with Columbus,â includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomyâand everyone who eats.
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Custard's Last Stand
Colonel George Custard thinks Magdalena's hometown of Hernia, Pennsylvania is perfect for his new mega-star hotel. But some disagree, including Magdalena. And when the colonel is found dead, Magdalena must stand up to the town and find out who caused custard's last stand.
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Dark Tort : A Novel of Suspense
The New York Times bestselling author cooks up a knockout treat featuring the irrepressible caterer Goldy Schulz... I tripped over the body of Dusty Routt at half past ten on the night of October 19. . . . Goldy Schulz has a lucrative new gig, preparing breakfasts and conference-room snacks for a local law firm. It's time-consuming, but Goldy is enjoying it -- until the night she arrives to find Dusty, the firm's paralegal, dead. The poor young woman also happened to be Goldy's friend and neighbor, and now Dusty's grieving mother begs Goldy to find out who murdered her daughter. Just because the police are on the case doesn't mean Goldy can't do a little snooping herself. While catering a party at the home of one of the firm's lawyers, she manages to overhear an incriminating conversation and ends up discover-ing a few clues in the kitchen. Before long, Goldy is knee-deep in suspects, one of whom is incredibly dangerous and very liable to cook Goldy's goose.
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Dear Ruby Ann
Now everyone can live bigger and better by following Ruby Ann's funny, honest (sometimes brutally), and fool-proof advice on: How to successfully relate to in-laws, children (their own little angels, other people's brats), neighbors (the good, the bad, and the butt-ugly), and friends at social events (weddin's, funerals, wrestlin' matches), in Church, and most importatnly, jail. The real truth on applyin' makeup (choosing the right shade of blue eyeshadow). Buyin' a trailer. Entertainin' house guests (parole officers). Dealin' with drunks. And just like Ann Landers and Abigail Van Buren (well, a lot like them, but a lot more up-to-date), Ruby answers letters from her readers on all kinds of different lifestyle dilemmas--from family gatherin's to to dealin' with nightclub Elvis impersonators who get too personal. Along with entertainin' ideas and helpful hints, Ruby Ann serves up a generous side of trailer park dish to her readers--from the goin's on at the Big Balls Bowling Ally, the Three Cigarettes in an Ashtray Bar, and, of course, the Baptist Church of Pangburn. Hot gossip and a few recipes too--honey, Dear Ruby Ann is more loaded than her sister Donna Sue on a Saturday night.
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Death Al Dente
The Gourmet Detective did not expect his job to be easy. He had been sent by Desmond Lansdown, respected actor and London's premier restaurateur, to find the best chef in Italy. But even the most difficult tasks can be savored when one enjoys his work, and the sleuth happily immerses himself in his duties, sampling the peninsula's finest cuisine with his beautiful and mysterious guide, Francesca. But between courses of boccocini--vol au vents filled with chicken giblets and truffles--and strangolopreti--a gnocchi and spinach dish whose name means priest stranglers--the determined gourmet begins to suspect that someone is trying to kill him. And when an agricultural magnate with whom he has enjoyed several meals turns up facedown in a swimming pool, the Gourmet Detective must dodge stampeding buffalo, a kamikaze airplane, and a killer monk, while at the same time choosing the perfect chef and solving the perfect murder. In a country where chefs enjoy a celebrity status second only to their food, would one kill to be the best?
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Death By Pad Thai
Some of today's best writers invite us to experience life through our taste buds as they reflect on their most unforgettable meals. Jane and Michael Stern, Michelle Huneven, Claire Messud, Amy Bloom, Sue Miller, Peter Mayle, Andre Dubus III, and Richard Russo are among the contributors to this collection.
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Death By Rhubarb
Heaven Lee one of Kansas City's premier caterers. With a string of failed careers behind her, Heaven's finally found her true love--Cafe Heaven. Open-mike night at Cafe Heaven gets pretty hairy but Heaven is shocked when lawyer Tasha Arnold drops dead from poisoning. With the law and word-of-mouth threatening to close her down, Heaven turns sleuth to find a killer who could turn her into Kansas City's freshest corpse. Includes recipes.
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Death Dines at 8:30
There's no denying that the combination of mystery and food is especially delicious. In this mouthwatering anthology, sixteen acclaimed authors serve up suspenseful stories of unlucky diners who receive that most unwelcome of guests--death.
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Death Warmed Over
Youâll think youâve died and gone to heaven when you sample the delicious fare laid out in Death Warmed Over, a unique collection of more than 75 recipes typically served at funeral ceremonies. Dishes such as creamy, fresh cheese blintzes; rich, sweet rugelach; warm crêpes Suzette; and savory quiches appear alongside descriptions of rituals and traditions from more than 100 ethnic, cultural, and religious groups from around the world. One part sociological study and one part cookbook, Death Warmed Over explains the background and proper timing for such culinary rituals as passing a hen and loaf of bread over a grave as dirt is shoveled onto the coffin, serving chocolate caskets and skull-shaped cakes at a funeral, and baking up a Funeral Pie to acknowledge the passing of a loved one. Whether youâve been asked to provide food for a funeral feast or wish to bring an appropriate culinary contribution for the extended mourning period, look no further than Death Warmed Over. This unique guide shows you how to incorporate long-standing ethnic and cultural traditionsâfrom the Amish and Eskimo to Greek and Polishâinto the planning of a well-rounded funeral celebration.
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Death a L'Orange ;
It's a culinary tour de France for Carolyn Blue and her family as they travel through Normandy and the Loire Valley with a group of academics. Where better to write about food than France? But when murder shows up on the menu, Carolyn is once again investigating crime as well as cuisine-and trying to stay one step ahead of a killer with an insatiable appetite. C'est la vie...
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Death by Chocolate
Business has been a little slow at the Moonlight Magnolia Detective Agency, but full-figured detective Savanna Reid doesn't have time to drown her sorrows in a box of double-chocolate truffles. She's been too busy watching the Gourmet Network--and drooling over the sinfully scrumptious confections that Lady Eleanor (The Queen of Chocolate) whips up on air. When Savannah hears that Lady Eleanor has been getting death threats, she jumps at the chance to be her round-the-clock bodyguard. Although she soon discovers that the woman is as rotten as last ear's Valentine' candy, she's horrified when the Queen of Chocolate bites into a piece and drops dead in the middle of her own live TV show. Savannah's challenge now is to narrow down the long list of enemies...without becoming the next to die.
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Death by the Glass
High-stakes wine fraud and murder disguised as a heart attack compel Sunny McCoskey to again toss aside her chefâs apron and don the role of sleuth. When the list of suspects includes her new lover, the celebrity chef at a posh Napa Valley eatery, the personal risks of her investigation rise dramatically. With the same eclectic crew of gourmet friends and sassy co-workers who helped her in Sharpshooter, Sunny proves that she has a nose for crime as well as for a good Cabernet Sauvignon
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Death du Jour
Travel to Paris, 1790-where a well-executed meal may linger in the memory, but murder is forever. Fanny Delarue is a young cook for a wealthy family in the Place Royale. In her heart, she is keeping two fires burning-for food, and for her head chef, Henri. Together they feed the household, above stairs and below, and take lessons from Henri's mentor, Etienne de la Porte, chef to a neighboring household. At the same time, Fanny's trying to ignore the political heat that is building all around her. Chefs need to prove that food and cuisine can promote man's equality instead of reinforcing old class divisions, at the risk of losing their jobs...and perhaps their heads. Tempers flare and nerves are strained, until one day, Etienne is found dead under suspicious circumstances. Who would murder a cook? The Place Royale is in tumult, and Fanny must solve the crime before the flames converge on her hopes for her own future. With authentic recipes of eighteenth-century Paris.
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Death is Semisweet
Heaven Lee is at it again, this time when a sniper shoots down a blimp advertising the 50th anniversary of Foster's Chocolates, a family-owned business in Heaven's hometown of Kansas City. Then a man is found dead at the opening of Foster's new chocolate factory. This family is rife with in-fighting and back stabbing over the chocolate fortune, but it is enough to kill over? The dynamic Heaven tackles the case. All in all, it's another delicious mystery complete with sinfully delicious chocolate recipes.
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Debt To Pleasure
John Lanchester's astonishing novel in which an impeccable Englishman relates his (murderous) life story thru the medium of food.
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Debt to Pleasure
This is not a conventional cookbook.... So begins John Lanchester's astonishing debut novel in which the impeccably correct Tarquin Winot relates the story of his life through that most basic and sublime of human passions: Food.
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Designing And Maintaining Your Edible Landscape Naturally
First published in 1986, this classic is back in print by popular demand. It is the authoritative text on edible landscaping, featuring a step-by-step guide to designing a productive environment using vegetables, fruits, flowers, and herbs for a combination of ornamental and culinary purposes. It includes descriptions of plants for all temperate habitats, methods for improving soil, tree pruning styles, and gourmet recipes using low-maintenance plants. There are sections on attracting beneficial insects with companion plants and using planting to shelter your home from erosion, heat, wind, and cold.
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Desperate Measures
CRAFTS
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Devil's Larder
A sumptuous, scintillating stew of sixty short fictions about appetite, food, and the objects of our desire. Food for thought in the best sense of the term, here's a delectable work of fiction from a 2001 winner of the National Book critics Circle Award.
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Devil's Picnic,
A journey into illicit pleasure the world over. From Norwegian moonshine to the pentobarbital sodium sipped by suicide tourists in Switzerland--and, in between, baby eels killed by an infusion of tobacco, a garlicky Spanish stew of bullâs testicles, tea laced with cocaine, and malodorous French cheese--Taras Grescoe has written a travelogue of forbidden indulgences. As Grescoe crisscrosses the globe in pursuit of his quarry, he delves into questions of regional culture and repressive legislation--from the clandestine absinthe distillation in an obscure Swiss valley to the banning of poppy seed biscuits in Singapore--and launches into a philosophical investigation of whatâs truly bizarre: how something as fundamental as the plants and foods we consume could be so vilified and demonized. An investigation into what thrills us, what terrifies us, and what would make us travel ten thousand miles and evade the local authorities, The Devilâs Picnic is a delicious and compelling expedition into the heart of vice and desire.
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Dine and Die on the Danube Express
The world-famous Gourmet Detective gets a taste for scrumptious Mittleeuropean cuisine--and intrigue! That stately Danube Express starts in the Alps and cuts through Austria, Hungary, and the former Yugoslavia, before pulling up on the shores of the Black Sea in Romania. Along the way, its passengers--hailing from Europe's elites--sample the best and most enticing foods these countries' cuisines have to offer, dishes as unfamiliar and exotic to American readers as they are delicious. When a celebrated Hungarian stage actress vanishes from the moving train, the Gourmet Detective finds himself enlisted in a desperate search for her abductor, or killer, and for answers in a bizarrely unfolding mystery centering on humanity's most consuming passion: food!
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Dining Out
Beard Award-winners shine a light on power of restaurant reviewers thru interviews with critics, chefs & restaurateurs. Other info on secrets of a great restaurant experience. Julia Child Award Finalist
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Dinner at the New Gene Cafe
The definitive book on the dramatic rise of genetic modification in our food, a topic of fierce debate. Without warning you probably ate genetically modified food today. Those cornflakes at breakfast, the fries at lunch, the tomatoes in your pasta...they most likely contained ingredients or genes that derived from science. Biotech companies are making headlines daily as the race to alter the genetic building blocks of our food. Today more than half of America's grocery products contain genetically modified ingredients, and the U.S. does not require warning labeling. But there is another side to the story: this precocious science is also cutting the need for insecticides, and holds the promise of more nutritious and disease-preventing food. Everyday?even as the battle rages over cost versus benefit?new products are being raced to market.
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Dinner at the New Gene Cafe
The definitive book on the dramatic rise of genetic modification in our food, a topic of fierce debate. Without warning you probably ate genetically modified food today. Those cornflakes at breakfast, the fries at lunch, the tomatoes in your pasta...they most likely contained ingredients or genes that derived from science. Biotech companies are making headlines daily as the race to alter the genetic building blocks of our food. Today more than half of America's grocery products contain genetically modified ingredients, and the U.S. does not require warning labeling. But there is another side to the story: this precocious science is also cutting the need for insecticides, and holds the promise of more nutritious and disease-preventing food. Everydayâeven as the battle rages over cost versus benefitânew products are being raced to market.
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Dirty Sugar Cookies
Ayun Halliday's fourth book, Dirty Sugar Cookies, takes readers into the unpredictable mind and comical experiences of a true anti-foodie, giving even the most hopeless cooks a moment of relief from self-criticism, and the least discriminating eaters a reality check. Halliday started out a repressed picky eater without so much as a single fast-food-loving sibling to save her from the gourmet ambitions of a mother whose recipe for Far East Celery once received favorable mention in the Indianapolis Star. Her palate has since expanded to the degree that she'll fork down anything from chili-smothered insects that pass for an exotic destination's local delicacies to a peanut found wedged between the cushions of a theater seat. From summer camp's unlimited Pop-Tarts to the post-coital breakfasts of a well-traveled actress-waitress and the frustrating payback of cooking for some finicky offspring of the author's own, Dirty Sugar Cookies is an omnivorous, hilarious chronicle of culinary awakening.
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Discovery of Chocolate
A romantic and delicious historical debut novel set against the birth and rise of that most intoxicating substance--chocolate. This magical and adventurous tale captures the spirit of Paris during the Revolution, Vienna during the 1900's, Victorian England, and modern America. With delightful appearances by Montezuma, the Marquis de Sade, Sigmund Freud, Gertrude Stein, and Alice B. Toklas, it details one man's fervent quest for love, understanding--and chocolate.
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Domestic Aesthetic
A celebration of practical appliances as works of art Covering 370 common household objects, from ice crushers and vacuum cleaners to hair dryers and fans, this book celebrates the variety of housewares produced for the modern home. Each selection is illustrated with a gorgeous, full-color photograph that showcases its unique design and artistic qualities, along with a miniature black-and-white reference picture that supplies essential data, such as the name of the object, country of origin, date, manufacturer, designer, dimensions, and materials used. This catalog of objects will appeal to designers and collectors of housewares.
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Domesticity A Gastronomic Interpretation Of Love
For 17 years Bob Shacochis has been living in unwedded bliss with the woman he calls Miss F. He has also been cooking for her. This lyrical, irreverent, and often mouth-watering prose stew takes in Shacochis' thoughts on monogamy and hot sauce, sex and seafood, and the enduring consolations of soup. It is the ideal valentine for lovers of prose and food.
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Don't Eat this Book
The literary debut of the funniest and most incisive new voice to come along since Michael Moore--and the acclaimed director of the film phenomenon of the year. Can man live on fast food alone? Morgan Spurlock tried to do just that. For thirty days, he ate nothing but three squares a day from McDonald's as part of an investigation into the effects of fast food on American health. The resulting documentary won him resounding applause and a worldwide release that broke box-office records. Audiences were captivated by Spurlock's experiment, during which he gained twenty-five pounds, his blood pressure skyrocketed, and his libido all but disappeared. But this story goes far beyond Spurlock's good-humored Mc-Sickness. He traveled across the country-into schools, hospitals, and people's homes--to investigate school lunch programs, the marketing of fast food, and the declining emphasis on health and physical education. He looks at why fast food is so tasty, cheap, and ultimately seductive, and what Americans can do to turn the rising tide of obesity, hypertension, and diabetes that have accompanied its ever-growing popularity. He interviewed experts in twenty U.S. cities--from surgeon generals and kids to lawmakers and marketing gurus--who share their research, opinions, and gut feelings on our ever-expanding girth and what we can all do to offset a health crisis of supersized proportions. In this groundbreaking, hilarious book, benevolent muckraker Morgan Spurlock debuts a wry investigative voice that will appeal to anyone interested in the health of our country, our children, and ourselves.
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Don't Try This at Home,
A hilarious and heartening collection of kitchen catastrophes. In this raucous new anthology, thirty of the worldâs greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, and featuring never-before-seen recipes from each contributor, Don't Try This At Home is a must-have for anyone who loves food--or the men and women who masterfully prepare it. Including stories by José Andrés, Mario Batali, Rick Bayless, Daniel Boulud, Anthony Bourdain, Jimmy Bradley, Terrance Brennan, Scott Bryan, Tamasin Day Lewis, Wylie Dufresne, Todd English, Gabrielle Hamilton, Fergus Henderson, Michael Lomonaco, Pino Luongo, Alfred Portale, Eric Ripert, Marcus Samuelsson, and more...
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Dying For Chocolate
Meet Goldy: a bright, opinionated, wildy inventive caterer whose personal life has become a recipe for disaster. An abusive ex-husband making tasteless threats, a rash of mounting bills, and a dead suitor have the caterer fighting for her life.
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Earth Knows My Name
New in paper. Why have we tamed the history of gardening in America? Patricia Klindienst asks in The Earth Knows My Name. We are a democracy of gardeners yet, with few exceptions, the garden is presented as the province of the privileged and the white. Garden writing tends to exclude the stories of the ethnic peoples who have shaped our landscape for centuries. As a result, the idea of the garden has been stripped of its cultural weight. The Earth Knows My Name speaks directly to this gap in our understanding, exploring the deeper implications of what it means to cultivate a garden and to grow ones own food. The fifteen gardens presented in The Earth Knows My Name have all been fashioned by people usually thought of as other Americans: Native Americans, immigrants, and ethnic peoples who were here long before our national boundaries were drawn, including Hispanics of the Southwest, descended from the Conquistadors, and Gullah gardeners of South Carolina, descendants of West African slaves. All of these gardeners straddle two culturesâmainstream America and their culture of origin. Their stewardship of the land is an expression of the desire to preserve their heritage against all that threatens it. And so each garden becomes an island of hope and offers a model, on a truly sustainable scale, of a restorative ecology that renders justice to both the land and the people who cultivate it. Patricia Klindienst is a master gardener and an award-winning writing teacher. She lives and gardens in Guilford, Connecticut. This is her first book.
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Earth Knows My Name
Why have we tamed the history of gardening in America? Patricia Klindienst asks in The Earth Knows My Name. We are a democracy of gardeners yet, with few exceptions, the garden is presented as the province of the privileged and the white. Garden writing tends to exclude the stories of the ethnic peoples who have shaped our landscape for centuries. As a result, the idea of the garden has been stripped of its cultural weight. The Earth Knows My Name speaks directly to this gap in our understanding, exploring the deeper implications of what it means to cultivate a garden and to grow ones own food. The fifteen gardens presented in The Earth Knows My Name have all been fashioned by people usually thought of as other Americans: Native Americans, immigrants, and ethnic peoples who were here long before our national boundaries were drawn, including Hispanics of the Southwest, descended from the Conquistadors, and Gullah gardeners of South Carolina, descendants of West African slaves. All of these gardeners straddle two culturesâmainstream America and their culture of origin. Their stewardship of the land is an expression of the desire to preserve their heritage against all that threatens it. And so each garden becomes an island of hope and offers a model, on a truly sustainable scale, of a restorative ecology that renders justice to both the land and the people who cultivate it. Patricia Klindienst is a master gardener and an award-winning writing teacher. She lives and gardens in Guilford, Connecticut. This is her first book.
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Eat Fat
Eat Fat, is a keen cultural dissection of a major American obsession. In this tour de force the author traces the older, positive meanings of the word fat.
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Eat My Words
Most of us think that cookbooks are just a collection of recipes to feed the body. In Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote , Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Beginning with 18th century and moving up through the present day, Theophano captures the stories and voices of cookbook writers and the ways in which writing allowed them to assert their individuality and structure their lives at a time when women were second class citizens. The selection of books Janet Theophano looks at is delicious: 18th century English housekeeping books that educated women during their long hours in the kitchen; A Date with a Dish, the classic that commemorated the slave roots of southern African American cooking, a 1950s US Chinese cookbook, and the contemporary masterpieces of Lynne Rosetto Kaspar and Alice Waters. Janet Theophano is Associate Director of the College of General Studies at the University of Pennsylvania. A leading social historian, she writes widely on food and foodways in American life.
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Eat My Words
New in paper. Most of us think that cookbooks are just a collection of recipes to feed the body. In Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote , Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Beginning with 18th century and moving up through the present day, Theophano captures the stories and voices of cookbook writers and the ways in which writing allowed them to assert their individuality and structure their lives at a time when women were second class citizens. The selection of books Janet Theophano looks at is delicious: 18th century English housekeeping books that educated women during their long hours in the kitchen; A Date with a Dish, the classic that commemorated the slave roots of southern African American cooking, a 1950s US Chinese cookbook, and the contemporary masterpieces of Lynne Rosetto Kaspar and Alice Waters. Janet Theophano is Associate Director of the College of General Studies at the University of Pennsylvania. A leading social historian, she writes widely on food and foodways in American life.
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Eat The Grapes Downward
Fascinating facts & surprising insights into the colorful world of food for its own sake. No recipes. 175 pgs. Hard
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Eat This Book
Journalist Ryan Nerz spent a year penetrating the highest echelons of international competitive eating. Eat this book is the fascinating and gut-bustingly hilarious account of his journey. Its a wild mix of travelogue, history, party journal, and psychological study of the misfits and goofballs whose lives are measured out in chicken wings and pounds of matzo balls. Nerz reveals all the facts about the history of the IFOCE (International Federation of Competitive Eating) --from the story of a clever Nathan's promotion that began in 1916 on the corner of Surf and Stillwell in Coney Island--to the intricacies of individual international ccompetitions, the controversial Belt of Fat Theory and the corporate wars to control this exploding sport. He becomes swept up in the lives of the men and women who have a point to prove and have chosen competitive eating as their playground and their pulpit. As Nertz goes on his quest to become a top gurgitator, we become obsesses with him as he lies awake at night in physical pain from learning ti chug gallons of water to expand his increasingly abused stomach. Sparing no one's appetite, Nertz reveals the training, game-day strategies and after-effects of competition in this delectably shocking banquet of gluttony and glory on the competitive eating circuit.
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Eat, Drink, and Be Buried
When the world's finest restaurateurs needs assistance designing their menus, they know they can rely on the Gourmet Detective's discriminating palate to get the job done. But every time he settles down to sample the fruit of his labor, somebody turns up dead. This time around, a family of eccentrically dysfunctional British aristocrats have hired the sleuth for their medieval-themed banquet ball. Before he gets a chance to tear into the exquisite pheasant recipe he's discovered, the Gourmet Detective witnesses a professional joust re-enactor's goose getting cooked. Now the detective faces a problem even more pressing than his empty stomach: he's the prime suspect in a murder investigation!
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Eat, Drink, and Be Buried
When the world's finest restaurateurs needs assistance designing their menus, they know they can rely on the Gourmet Detective's discriminating palate to get the job done. But every time he settles down to sample the fruit of his labor, somebody turns up dead. This time around, a family of eccentrically dysfunctional British aristocrats have hired the sleuth for their medieval-themed banquet ball. Before he gets a chance to tear into the exquisite pheasant recipe he's discovered, the Gourmet Detective witnesses a professional joust re-enactor's goose getting cooked. Now the detective faces a problem even more pressing than his empty stomach: he's the prime suspect in a murder investigation!
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Eat, Drink, and Be Merry
Eating and drinking and the rituals that go with them are at least as important as loving in most people's lives, yet for every hundred anthologies of poems about love, hardly one is devoted to the pleasures of the table. When Magdalena Yoder, proprietor of the PennDutch Inn, reluctantly agreed to her cook's request to host the East Coast Delacacies Bake-Off, she never thought it would turn into a recipe for murder. When the sponsor of the contest is found with a paring knife in his back, and the Inn's cook is named the number-one suspect, it's up to Magdalena to solve the crime--before the killer stops her first! Americans are as crazy about food as they are about trivia, and Eater's Digest is a deliciously unique and playful book that addresses both of these passions with a practical and quirky array of flavorful folklore and facts. Have you ever wondered what astronauts dine on in space or how Sumo wrestlers achieve their beefy physiques? Do you know the 10 best Web sites for buying kitchen supplies, the 8 most hated kitchen chores, or the 5 hottest peppers? Just what are the 10 most appealing foods to eat in bed after sex? Lorraine Bodger, the prolific author of numerous cookbooks and books of lists, has combined her talents to create this appetizing and entertaining smorgasbord of short articles and lists that answers all these questions and so many more. Fun to dip into whenever you're looking for a tasty treat, Eater's Digest is filled with fascinating and hilarious tidbits to savor and share. Readers are sure to find it the most delicious fun they can have without gaining a pound. Shopping is no longer as simple as whats for dinner. Food labels like organic, low carb, and fat free! scream at consumers from every supermarket aisle. Some claims are FDA-approved, but much of Americas official nutrition information is simply a marketing ploy. In Eating between the Lines, natural foods expert Kimberly Lord Stewart explains what food labels really meanand what they mean to our healthby demystifying the language on every piece of food packaging. In this hilarious novel of food, loathing, and regret, a restaurant critic attempts to redeem himself after a chef commits suicide, presumably due to a rather unsavory review. Marc Basset has a reputation as a pitiless restaurant critic. When he writes a devastating review of a celebrated restaurant, the chef commits suicide, roasting himself in his own fan-assisted oven, with Basset's review pasted to the door. Suddenly Basset is moved to do something he has never doe before: apologize. Startled by the widow's forgiveness and absolution, he feels unexpectedly euphoric. He decides to gorge himself on contrition by apologizing to every person he has ever wronged in his entire life. After a series of virtuoso expressions of regret, word of Basset's mollifying power spreads, and he is invited to become Chief Apologist for the United Nations. His job is to travel the globe in his own Gulfstream V private jet, apologizing for everything from colonialism through exploitation to slavery. It is a role that brings him fame, wealth, and access to a lot of very good chocolate. But in a world overdosing on emotion, does Marc Basset really have the stomach to be the sorriest man in history? Built of delicate layers of heinous crime, forgiveness, and outrageous gluttony, this new novel is a black comedy of modern appetite and etiquette. New in paperback! In this hilarious novel of food, loathing, and regret, a restaurant critic attempts to redeem himself after a chef commits suicide, presumably due to a rather unsavory review. Marc Basset has a reputation as a pitiless restaurant critic. When he writes a devastating review of a celebrated restaurant, the chef commits suicide, roasting himself in his own fan-assisted oven, with Basset's review pasted to the door. Suddenly Basset is moved to do something he has never doe before: apologize. Startled by the widow's forgiveness and absolution, he feels unexpectedly euphoric. He decides to gorge himself on contrition by apologizing to every person he has ever wronged in his entire life. After a series of virtuoso expressions of regret, word of Basset's mollifying power spreads, and he is invited to become Chief Apologist for the United Nations. His job is to travel the globe in his own Gulfstream V private jet, apologizing for everything from colonialism through exploitation to slavery. It is a role that brings him fame, wealth, and access to a lot of very good chocolate. But in a world overdosing on emotion, does Marc Basset really have the stomach to be the sorriest man in history? Built of delicate layers of heinous crime, forgiveness, and outrageous gluttony, this new novel is a black comedy of modern appetite and etiquette. Being the restaurant critic for The New York Times is one of the most coveted as well as one of the most despised jobs in America. What does it take to land this lofty position? How much do you really have to know about food and wine? What does being a restaurant critic do to your family and friendships? In this memoir, Mimi Sheraton explains how she developed her passions for writing about food and wine. Eating My Words includes tales from her years at the Times and many other experiences. New in paperback! Being the restaurant critic for The New York Times is one of the most coveted as well as one of the most despised jobs in America. What does it take to land this lofty position? How much do you really have to know about food and wine? What does being a restaurant critic do to your family and friendships? In this memoir, Mimi Sheraton explains how she developed her passions for writing about food and wine. Eating My Words includes tales from her years at the Times and many other experiences. An in-depth, authoritative, and unbiased account of the battle being conducted over genetically modified food. In this book, the author explains how the biotechnology industry has succeeded in getting genetically modified products into our mainstream food supply. She makes clear how insufficient the research into the safety of these foods has been, and she shows how inadequate food labeling makes it impossible for a consumer to determine if a product contains genetically modified ingredients. An in-depth, authoritative, and unbiased account of the battle being conducted over genetically modified food. In this book, the author explains how the biotechnology industry has succeeded in getting genetically modified products into our mainstream food supply. She makes clear how insufficient the research into the safety of these foods has been, and she shows how inadequate food labeling makes it impossible for a consumer to determine if a product contains genetically modified ingredients. Required reading for everyone who loves Emeril Emeril Lagasse is a phenomenonâa television chef and restaurateur who has parlayed his outsized personality and gastronomic acumen into a 70 million dollar culinary empire. Along the way, heâs added new catch phrases to the American idiomâbam, kick it up a notch, and pork fat rulesâand won the hearts (and stomachs) of millions of loyal fans. Now, for the first time, Marcia Layton Turner takes us inside Emerilâs world. Turner shows how Emeril has managed to juggle all of his interests (including two top-rated television shows on the Food Network, a regular Good Morning America spot, nine restaurants, eight cookbooks and numerous licensed products), maintain quality, overcome missteps, and stay true to his missionâshowing ordinary people how to have fun with food. Marcia Layton Turner (Rochester, NY) is an Emeril fan and small business expert who has written numerous books, including Kmartâs Ten Deadly Sins and the award-winning Unofficial Guide to Starting a Small Business. Her favorite Emeril recipe is fried pickles. With over 2,000 entries from aalsuppe--that famous Dutch soup prepared from eels and vegetables cooked in beer--to zymase--a mixture of enzymes in yeast responsible for fermentation--master chef Jean Conil takes us through an A to Z of the world of food. The writers showcased in this volume share their memories of exquisite meals and experiences on far-flung locales. Featured are essays such as M.F.K. Fisher's marvelous Three Swiss Inns, about three exceptional restaurants she encountered while traveling through Switzerland. In the most out of the way gasthaus, she finds trout swimming in a seemingly decorative tank. But then, in the flash of an eye, the fish is scooped up in a net and carted off to the kitchen, to appear moments later cooked to such pristine lightness, such tender perfection, that one could never hope to duplicate it. Ruth Harkness' In a Tibetan Lamasery is the story of her travels as a single woman exploring Tibet during the war in China. She describes her crumbling accommodations, the unusual animals caught by hunters, and the estimated 10,000 worth of rare pheasants she ate during one winter. Sure to become a classic, Endless Feasts is comprised of beautifully rendered stories and delightful food in the most interesting and unlikely places. The writers showcased in this volume share their memories of exquisite meals and experiences on far-flung locales. Featured are essays such as M.F.K. Fisher's marvelous Three Swiss Inns, about three exceptional restaurants she encountered while traveling through Switzerland. In the most out of the way gasthaus, she finds trout swimming in a seemingly decorative tank. But then, in the flash of an eye, the fish is scooped up in a net and carted off to the kitchen, to appear moments later cooked to such pristine lightness, such tender perfection, that one could never hope to duplicate it. Ruth Harkness' In a Tibetan Lamasery is the story of her travels as a single woman exploring Tibet during the war in China. She describes her crumbling accommodations, the unusual animals caught by hunters, and the estimated 10,000 worth of rare pheasants she ate during one winter. Sure to become a classic, Endless Feasts is comprised of beautifully rendered stories and delightful food in the most interesting and unlikely places. Evan Jones' compelling bio of fun-loving man who led America's food revolution. Recipes & photos. Auguste Escoffier (1846 -1935) was the first great star of modern cooking. Acknowledged during his lifetime as the greatest chef in the world, his clientele included Edward VII and Kaiser Wilhelm II, as well as the leaders of society and of fashion. Kenneth James traces Escoffierâs career, from his humble origins on the French Riviera to Paris, London, and New York. Escoffier: The King of Chefs also presents the dishes, from eggs to lobster, on which Escoffier had both a lasting influence and strongly held views. Esperanza's Box of Saints is a magical, humorous, and passion-filled odyssey about a beautiful young widow's search for her missing child -a mission that takes her from a humble Mexican village to the rowdy brothels of Tijuana and a rarely seen side of Los Angeles. Rescued from turmoil by her favorite saint, Esperanza embarks on a journey that tests her faith, teaches her the ways of the world, and transforms her from a fervently religious innocent to an independent, sexual, and passionately devout woman. Culinary references are scattered throughout the book, although it is not as food-intensive as Laura Esquivel's novel Like Water for Chocolate and contains no recipes. Tucker Shaw is a man who loves to eat. And for 365 days, from January 1 to December 31st, he has photographed every nibble, entrée, side dish, and snack, every slice of birthday cake, poached egg, mango pavlova, and bacon cheeseburger. Everything I Ate is Tucker's personal homage to food, and in a culture where food is so often the enemy, where so many of us seek to suppress our appetites and conceal our guilty pleasures, this curiously intimate food diary is an out-and-out celebration of the joys of eating. Arranged in chronological order and featuring short captions including date, time, food, place, and any company enjoyed, the photographs reveal one man's rituals and patterns (he has a brief love affair with a morning brioche, but it is his midnight bowl of cereal that really stands by him in the end). What exactly does this food play-by-play prove? The simple truth that personal data is extraordinarily universal. Here is a tribute to the ways in which food sustains us, connects us, and makes us human. With 2500 color images packed into nearly 500 pages (and too many calories to count), Everything I Ate is a fast-paced ride through one man's year-long culinary adventure. Do you Know the Difference between sauted, fried, pan-fried, and deep-fried? How can wine have legs? What is dim sum? If you're not a gourmet chef but still want the know-how to decipher a menu in an upscale restaurant, talk food at a cocktail party, or simply impress family and friends, here is a culinary handbook that takes the mystery out of food. Quirky tale of relationships gone awry and the delicious recipes that lasted longer than the heartache. Breaking up is hard to do, but just because you have to part with your favorite pair of worn jeans (because they're his) or split up the CD collection doesn't mean that you have to give up the recipe for his grandmother's oatmeal cookies or his lasagna. Nobody knows this better than these two authors. In this book, Nissen and Ergenbright detail their loves lost, but also record the recipes they gained from failed romances. So begins this remarkable storypart novel, part memoirâof two painfully pale English sisters who find themselves reveling amongst the sun-drenched olive groves and earthy inhabitants of a small Italian village. Hired to work for 10 weeks to graft roses near the Riviera, board and lodging included, little does either of them know that their brief stay will stretch into infinity. This is a buying-a-house-in-Italy story with a real difference. Resonating with irresistible verve and humor, this book dishes up a sumptuous sampling of Mediterranean pleasures, from its luscious foods to its unforgettable characters and comic misunderstandings. Author Annie Hawes's writing magically breathes life into every scene so that each page becomes as vivid as a step taken across the glorious Italian landscape. For anyone who loves great storytelling and the Italian countryside, this book offers endless delights. No recipes. Handsome anthology of unconventional writings creates a panoramic & international view of food history, from cannibalism to correct manners. This book spans all approaches to food, from cannibalism to correct manners, from Babylonian times to the present day. This is an anthology to delight even the best-read cook, and is an ideal companion for the kitchen and bedside table. What did people who lived during the Middle Ages eat? How did they eat? Dr. Cosman proves just how endlessly intriguing the answers to these questions are in this fascinating exploration of Medieval food habits in service, table manners, menu, and courtly magnificence. Also provided are tempting recipes for the modern-day host and hostess who would like to delight their guests with a medieval feast. Outrageous trip thru 20th century American culinary history, covering every food fad, from wacky to haute. Recipes galore--Banana and Popcorn Salad, Barbecued Bologna, Baked Beans au Glow-Glow, Tang Pie, Spam Stove-Top Special, and many more. New in paperback, with a new afterword! To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food business has triggered the homogenization of our society. Fast food has unleashed the malling of our landscape, widened the chasm between rich and poor, spawned an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Schlosser makes them stick with an artful mix of first-rate reportage, wry wit and careful reasoning. He also uncovers fast food's enormous efforts to reel in the youngest most susceptible consumers even while it hones its institutionalized exploitation of teenagers and minorities. This is a groundbreaking work of investigation and cultural history that is changing the way America thinks about the way it eats. To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food business has triggered the homogenization of our society. Fast food has unleashed the malling of our landscape, widened the chasm between rich and poor, spawned an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Schlosser makes them stick with an artful mix of first-rate reportage, wry wit and careful reasoning. Schlosser has unearthed a trove of fascinating, unsettling truthsfrom the unholy alliance between fast food and Hollywood, to the source of one major chain's flavors (the New Jersey Turnpike), to the seismic changes the industry has wrought in food production, popular culture an even real estate. He also uncovers fast food's enormous efforts to reel in the youngest most susceptible consumers even while it hones its institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward globalizationone of today's hottest tops and a phenomenon launched and fueled by fast food. New paperback reissue, with a new forward! To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food business has triggered the homogenization of our society. Fast food has unleashed the malling of our landscape, widened the chasm between rich and poor, spawned an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Schlosser makes them stick with an artful mix of first-rate reportage, wry wit and careful reasoning. He also uncovers fast food's enormous efforts to reel in the youngest most susceptible consumers even while it hones its institutionalized exploitation of teenagers and minorities. This is a groundbreaking work of investigation and cultural history that is changing the way America thinks about the way it eats. An eclectic and highly original examination of one of the most dynamic concepts-and constructs-in the world. With more than one billion overweight adults in the world today, obesity has become an epidemic. But fat is not as straightforward-or even as uni-versally damned-as one might think. Enlisting thirteen anthropologists and a fat activist, editors and anthropologists Don Kulick and Anne Meneley have produced an unconventional-and unprecedented-examination of fat in various cultural and social contexts. In this anthology, these writers argue that fat is neither a mere physical state nor an inert concept. Instead, it is a construct built by culture and judged in courts of public opinion, courts whose laws vary from society to society. From the anthropology of fat-talk among teenage girls in Sweden to the veneration of Spam in Hawaii; from fear of the fat-sucking pishtaco vampire in the Andes to the underground allure of fat porn stars like Supersize Betsy-this anthology provides fresh perspectives on a subject more complex than love handles, and less easily understood than a number on a scale. Fat proves that fat can be beautiful, evil, pornographic, delicious, shameful, ugly, or magical. It all depends on who-and where-you are. GIRDNER Vibrant, vivacious, and gorgeous, Wendy Shanker is a fat girl who has simply had enoughâenough of family, friends, co-workers, womenâs magazines, even strangers on the street all trying (and failing) to make her thin. Written in Wendyâs wonderfully funny and candid voice, The Fat Girlâs Guide to Life provides thought-provoking insights, statistics, and body-image resources intended to restore a realistic standard of beauty and self-acceptance to the 68 percent of American women who wear a size 12 or larger. The Fat Girlâs Guide to Life invites you to step off the scale and weigh the issues for yourself. What in American sociery has changed so dramatically to make nearly 60 percent of us overweight? Can we fix what the surgeon general calls a national âepidemic of obesityâ? Greg Critser engages every aspect of American life to determine how we have made ourselves the second fattest people on the planet (after South Sea Islanders). Fat Land grapples with the expanding American waistline by tracing surprising connections among class, politics, culture, and economics. With groundbreaking research, Critser also investigates the dark metabolic underside of cheap fats and sugars and how their calories stick. Incisive, discerning, and disarmingly funny, Fat Land leaves no diet book unturned; fashion, religion, fitness standards, and baby boom parenting are all subject to Critserâs sharp eye. He looks at the very personal stories of scores of health professionals, their patients, and individuals who donât receive medical attention. Finally, Fat Land is a chilling but brilliantly rendered portrait of the cost in human lives â many of them very young lives â of Americaâs obesity epidemic. What in American sociery has changed so dramatically to make nearly 60 percent of us overweight? Can we fix what the surgeon general calls a national âepidemic of obesityâ? Greg Critser engages every aspect of American life to determine how we have made ourselves the second fattest people on the planet (after South Sea Islanders). Fat Land grapples with the expanding American waistline by tracing surprising connections among class, politics, culture, and economics. With groundbreaking research, Critser also investigates the dark metabolic underside of cheap fats and sugars and how their calories stick. Incisive, discerning, and disarmingly funny, Fat Land leaves no diet book unturned; fashion, religion, fitness standards, and baby boom parenting are all subject to Critserâs sharp eye. He looks at the very personal stories of scores of health professionals, their patients, and individuals who donât receive medical attention. Finally, Fat Land is a chilling but brilliantly rendered portrait of the cost in human lives â many of them very young lives â of Americaâs obesity epidemic. A Jane Jeffry Mystery When someone uses a heavy-duty frying pan to cook up a tasteless after-dinner murder and the corpse disappears, Jane knows she had better investigate. A pocket companion for those who like to taste the world through food. Each section begins with an overview of the cuisine, followed by typical ingredients and dishes, from starters through deserts. The guides are spiced up with witty food related puns and anecdotes to keep it upbeat and fun. No more guess work or embarrassing mistakesâeach item is translated with an easy-to-follow pronunciation guide. Convenient and portable these guides fit into pockets and handbags. Loaded with fascinating culture notes to put things in their context, whether it's understanding the significance of wine at a French table or the tradition of the Japanese tea ceremonies. After dessert? There's even a tipping chart for settling the bill. Each section begins with an overview of the cuisine, followed by typical ingredients and dishes, from starters through deserts. The guides are spiced up with witty food related puns and anecdotes to keep it upbeat and fun. No more guess work or embarrassing mistakesâeach item is translated with an easy-to-follow pronunciation guide. Convenient and portable these guides fit into pockets and handbags. Loaded with fascinating culture notes to put things in their context, whether it's understanding the significance of wine at a French table or the tradition of the Japanese tea ceremonies. After dessert? There's even a tipping chart for settling the bill. Jo Brans' warm, funny, intriguing essays cover the development of the American palate over the last four decades. No recipes. Serves up 25 classic novels and stories that provide incisive and entertaining commentary on the food scenes in the works. With original recipes that feed the fancy as well as the palate. Glorious gift book celebrates food in art from Art Institute of Chicago. Large format. 80 pgs. Not a cookbook. Hard In this deliciously charming novel (not a cookbook), Barbara Chapaitis skillfully explores the unique camaraderie that exists among four exceptional women. Witty and warmhearted, it is an unforgettable testament to the many different kinds of friendship it takes to live a full lifeâand to the different kins of wisdom each of us has to share. Teresa DiRosa believes that life, like fine food, is made special by mixing together the best ingredients; time, patience, and a lot of love. Owner of a thriving catering business, Bread and Roses, she has turned the feeding of stomachs and souls into her life's work. Now, with her niece Christine, best friend and bookkeeper, Delia, and baker Amberlin, Teresa is gearing up for Bread and Roses's most important event of the year: the Christmas Open House. But as Teresa tries to juggle recipes and party decorations, her personal life is spinning out of control. Her divorce is barely final when a handsome acquaintance hints that he'd like to be more than just friends. Her college-age son has broken her heart by choosing to spend Christmas with his father. An Christine, beautiful and artistic, is engaged to marry a prominent psychologistâbut seems to be losing her grip on sanity as her wedding draws closer. Calvin Trillin has never been a champion of the âcontinental cuisineâ palaces he used to refer to as La Maison de la Casa House--nor of their successors, the trendy spots he calls âsleepy-time restaurants, where everything is served on a bed of something else.â What he treasures is the superb local specialty. And he will go anywhere to find one. As it happens, some of Trillinâs favorite dishes--pimientos de Padrón in northern Spain, for instance, or pan bagnat in Nice or posole in New Mexico--canât be found anywhere but in their place of origin. Those dishes are on his Register of Frustration and Deprivation. âOn gray afternoons, I go over it,â he writes, âlike a miser who is both tantalizing and tormenting himself by poring over a list of people who owe him money.â On brighter afternoons, he calls his travel agent. Trillin shares charming and funny tales of managing to have another go at, say, fried marlin in Barbados or the barbecue of his boyhood in Kansas City. Sometimes he returns with yet another listing for his Register--as when he travels to Ecuador for ceviche, only to encounter fanesca, a soup so difficult to make that it âshould appear on an absolutely accurate menu as Potage Labor Intensive.â We join the hunt for the authentic fish taco. We tag along on the âboudin blitzkriegâ in the part of Louisiana where people are accustomed to buying boudin and polishing it off in the parking lot or in their cars (âCajun boudin not only doesnât get outside the state, it usually doesnât even get homeâ). In New York, we follow Trillin as he roams Queens with the sort of people who argue about where to find the finest Albanian burek and as he tries to use a glorious local specialty, the New York bagel, to lure his daughters back from California (âI understand that in some places out there if you buy a dozen wheat-germ bagels you get your choice of a bee-pollen bagel or a ginseng bagel freeâ). Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin âour funniest food writer.â Calvin Trillin has never been a champion of the âcontinental cuisineâ palaces he used to refer to as La Maison de la Casa House--nor of their successors, the trendy spots he calls âsleepy-time restaurants, where everything is served on a bed of something else.â What he treasures is the superb local specialty. And he will go anywhere to find one. As it happens, some of Trillinâs favorite dishes--pimientos de Padrón in northern Spain, for instance, or pan bagnat in Nice or posole in New Mexico--canât be found anywhere but in their place of origin. Those dishes are on his Register of Frustration and Deprivation. âOn gray afternoons, I go over it,â he writes, âlike a miser who is both tantalizing and tormenting himself by poring over a list of people who owe him money.â On brighter afternoons, he calls his travel agent. Trillin shares charming and funny tales of managing to have another go at, say, fried marlin in Barbados or the barbecue of his boyhood in Kansas City. Sometimes he returns with yet another listing for his Register--as when he travels to Ecuador for ceviche, only to encounter fanesca, a soup so difficult to make that it âshould appear on an absolutely accurate menu as Potage Labor Intensive.â We join the hunt for the authentic fish taco. We tag along on the âboudin blitzkriegâ in the part of Louisiana where people are accustomed to buying boudin and polishing it off in the parking lot or in their cars (âCajun boudin not only doesnât get outside the state, it usually doesnât even get homeâ). In New York, we follow Trillin as he roams Queens with the sort of people who argue about where to find the finest Albanian burek and as he tries to use a glorious local specialty, the New York bagel, to lure his daughters back from California (âI understand that in some places out there if you buy a dozen wheat-germ bagels you get your choice of a bee-pollen bagel or a ginseng bagel freeâ). Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin âour funniest food writer.â In the face of supersizing and a fast-food nation, a growing community of organic farmers and food artisans are producing sustainable nourishment that is respectful to the land and rich in heritage, flavor, and passion. In Fields of Plenty, respected farmer, teacher, and ecology advocate Michael Ableman seeks out these innovative and committed farmers to reveal how the fruits of those who till the soil go beyond taste. From Knolls farm in California, famous for succulent figs tree-ripened to perfection, to an urban farm in Chicago that sustains an entire community, his odyssey takes him to farmers who are trying to answer questions of sustenance philosophically and, most importantly, in practice. Illustrated with evocative color photographs of the land and the people who work it, and accompanied by a bountiful selection of recipes, this beautifully written memoir reveals the power of food as a personal and cultural force. An alphabetical survey of the world's most extraordinary edibles, Fierce Food describes what these foods are, where they're consumed, and how they are captured or foraged. Readers also learn how the foods are traditionally served and eaten, and, best of all, what they taste like. Mexican snacking grasshoppers Dried, shredded, and reconstituted jellyfish Roasted big ass ants Smoked blubber And the usual suspects, such as giant water bugs, guinea pigs, and armadillos. The history-making life of America's most beloved culinary icon is told for the first time in a recealing, fully illustrated book. In 1945, Fortune magazine named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed her America's First Lady of Food. Not bad for a gal who never actually existed. Born in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography, thanks to the reigning authority on the social/marketing phenomenon that is Betty Crocker. Drawing on six years of research and an unprecedented look into the General Mills archives, Susan Marks recounts the bizarre and sensational story of how a contrived spokesperson for Gold Medal Flour was enthusiastically welcomed into kitchens and shopping carts across the nation. First came the radio show, the magazine byline, and personalized responses to letters written by women everywhere who wanted and needed Betty's help with homemaking. It wasn't long before she was answering over 4,000 letters daily, writing her own cookbooks, entertaining celebrities on her own television show, founding a college scholarship program, and rendering competitors Kay Kellogg and Ann Pillsbury obsolete. In answering the question of why everyone was buying what Betty was selling, Susan Marks offers an entertaining, charming, and utterly unique look--through words and pictures--of an American icon situated between profound symbolism and kitchen kitsch. This worldwide tour of culinary and lusty adventures exhibits the Indiana Jones of Gastronomy at his tough and tender best. In these wide-ranging tales from a life on the road, Vietnam Vet and adventure eater Richard Sterling takes the reader deep into the heart of cultures, from Asia to Africa to North America. In a fast-paced narrative featuring colorful characters, surprising twists and turns, and several eye-opening revelations, Belinda Martineau chronicles the story behind the making of the Flavr Savr tomato, from its conception, through its much-heralded introduction to market and its subsequent ignominious disappearance. Her account serves as a cautionary tale for the biotech age, offering a revealing look at how the science of genetic engineering is actually done, how corporate decisions are really made, and how the regulatory system in the U.S. does and does not work. From the best selling author of Chocolat comes her most accomplished work to date--a sensual literary concoction of tragedy, secrets, and the relationship between a daughter and a mother. Returning to the small village of her childhood, Framboise Dartigen is relieved when no one recognizes her. Decades earlier, during the German occupation, her family was driven away because of a tragedy that still haunts the town. Framboise has come back to run a little cafe serving the recipes her mother recorded in a scrapbook. But when her cooking receives national attention, her anonymity begins to shatter. Seeking answers, Framboise begins to see that her mother's scrapbook is more than it seems. Hidden among the recipes for crepes and liquors are clues that will lead Framboise to the truth of long ago. From the best selling author of Chocolat comes her most accomplished work to date?a sensual literary concoction of tragedy, secrets, and the relationship between a daughter and a mother. Returning to the small village of her childhood, Framboise Dartigen is relieved when no one recognizes her. Decades earlier, during the German occupation, her family was driven away because of a tragedy that still haunts the town. Framboise has come back to run a little cafe serving the recipes her mother recorded in a scrapbook. But when her cooking receives national attention, her anonymity begins to shatter. Seeking answers, Framboise begins to see that her mother's scrapbook is more than it seems. Hidden among the recipes for crepes and liquors are clues that will lead Framboise to the truth of long ago. The party never ends when event planner/sleuth Madeline Bean is throwing it! The delectable creation of award-winning, number one Los Angeles Times bestselling author Jerrilyn Farmer, the irrepressible Mad Bean is back for big laughs and big trouble on the Big Island. Madeline Bean has planned phenomenal parties for Hollywood heavyweights of every ego size, but now she's cooking up something very special for one of her own -- a hip, surprise-destination bachelorette weekend at a fabulous-doesn't-do-it-justice resort in Hawaii for cherished employee and bride-to-be Holly Nichols. This hysterical riff on a luau will have everything. Tiki lamps. Hula lessons. A dead body washing in on the warm island tides. Okay, that wasn't in the original party plan. The uninvited corpse isn't the only shocker throwing a monkey wrench in the proceedings. Holly is getting cold feet about the whole engagement thing -- due, in large part, to a slight indiscretion in her past that may have left her not exactly single. Hey, what happens in Vegas is supposed to stay in Vegas, isn't it? But Madeline's not going to let a few little glitches like a mysterious preexisting husband and an island murder spoil Holly's wedding shower extravaganza -- not while there are still passion-fruit martinis to quaff and buff surfer boys to ogle. All she has to do is hunt down the first Mr. Holly, who vanished the morning after, and get him to do the right thing. That, and keep a killer who's in their midst from leaving behind any more gruesome party favors. And then there's that freaking volcano that's making annoying ready-to-erupt noises ... CLASSIC! Waverly Root's idiosyncratic guide to foods of the world: 200+ essays on more common foods (with shorter entries on the uncommon).Waverly Root tells the history of foods from ancient to modern times-the most unexpected, the most curious, the most amusing facts about food imaginable. Food is belles-lettres encyclopedia presented in the witty, erudite style unique to the author. It is an informal history of food in art-with 200 spectacular illustrations. Not a Cookbook. At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat a safe distance from each other? What is the real story behind the origin of pasta? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary tales of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast. America's funniest poet discourses on the topics of food and the perils of eating in the modern world. Allen, ed. Irresistible menu of tidbits taken from sources as varied as the Bible, Thomas Mann, classical Greece, menus, 16th-century Muscovy, advertising, more. Not a cookbook. New in paperback! How America is eating itself into a national health crisis and what we can do about it. In Food Fight, one of the world's best-known and most respected experts on nutrition, obesity, and eating disorders delivers the sobering message that America is quickly succumbing to a toxic food environment guaranteed to produce obesity, disability, and death. Dr. Kelly D. Brownell goes beyond the bestselling Fast Food Nation to explore the roots of the obesity epidemic and the enormous toll it is taking on the nation's health, vitality, and productivity. And he offers an unflinching assessment of a culture that feeds its pets better than its children, that targets the poor and children as a market for high-calorie, low-nutrition junk food and manipulates children into poor eating habits with toy giveaways and in-school promotions. But Food Fight isn't all bad news. It is also an inspiring call to action from one of the nation's most effective public health advocates. Dr. Brownell suggests bold public policy initiatives for stemming the rising tide of obesity, diabetes, and heart disease, such as imposing taxes on junk food and using the proceeds to make healthy foods more affordable and available. He describes steps individuals can take to help safeguard their and their families' health, including pressuring schools to remove junk food vending machines. And he offers a workable plan for improving individual and family eating and exercise habits. Sale! Enlarged. Delicious bonanza of America's culinary diversity in mail-order & vistor's guide to 400 of our best local foods, with recipes. Photos. 346 pgs. Paper Sale! Compendium of culinary quips, quotes, anecdotes & facts. Stuffed with insight & humor, garnished with a smattering of recipes. DIGBY Revised & updated edition of an enthralling world history of food from prehistoric times to the present. Photos. 432 pgs. Not a cookbook. An A to Z culinary guide packed with more than 4,500 food and drink tips, secrets and shortcuts. Man's fascination with food has inspired a huge body of literature, from poetry to cookbooks, but it has also yielded engravings, drawings, paintings, advertisements, and colorful tables, all for an eager audience of gourmands, cooks and would-be chefs. Food Mania covers it all: the delights of growing, preparing, and servingâfrom pantry to dining room, kitchen gardens to tea plantations, bakers to brewers. The origins of the food we eat are explored in marvelous detail, first with botanical depictions of rare fruits and detailed cartoons of the grocery store. Next are the still-lifes of the larder, showing every kind of food stuff and ingredient of a busy kitchen. Finally, there is the table itself, with details of plates, centerpieces, utensils, and menu cards, as well as scenes of feasting that convey our never-ending proclivity to rejoice with food. Food Not Lawns combines practical wisdom on ecological design and community-building with a fresh, green perspective on an age-old subject. Activist and urban gardener Heather Flores shares her nine-step permaculture design to help farmsteaders and city dwellers alike build fertile soil, promote biodiversity, and increase natural habitat in their own âparadise gardens.â But Food Not Lawns doesnât begin and end in the seed bed. This joyful permaculture lifestyle manual inspires readers to apply the principles of the paradise gardenâsimplicity, resourcefulness, creativity, mindfulness, and communityâto all aspects of life. Plant âguerilla gardensâ in barren intersections and medians; organize community meals; start a street theater troupe or host a local art swap; free your kitchen from refrigeration and enjoy truly fresh, nourishing foods from your own plot of land; work with children to create garden play spaces. Flores cares passionately about the damaged state of our environment and the ills of our throwaway society. In Food Not Lawns, she shows us how to reclaim the earth one garden at a time. 2003 James Beard Award Winner! Literary Category! We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our overefficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is very big business. Food companies in 2000 generated nearly 900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this pathbreaking book helps us understand more clearly than ever before what we eat and why. Eight classic culinary tales (by Benchley, Dumas, Maugham, Maxwell, Renard, Steinbeck, Warner & Wolfe) combine with enticing color photos of food. When Ugo DiFonte and his teenaged daughter Miranda are snatched from their farm and spirited away to Duke Federico Basillione DiVincelli's estate, Ugo thinks life can't get any worse...until he is forced to replace the recently de-tongued royal food taster. Now Ugo must stay alive-a difficult prospect considering the prince's myriad of enemies and their poisons-to protect Miranda from her suitors and desires, and somehow hold the unruly court together. A bestseller in ten countries, in this novel of gastronomical delight and brilliant wit Peter Elbling remarkably captures the sights, sounds, and tastes of sixteenth-century Italy with the story of a peasant rising to extraordinary and death-defying acts of grace. Food and Booze celebrates seven years of delicious writing culled from Tin Houseâs âReadable Feastâ and âBlithe Spiritâ departments. The pieces, contributed by some of the finest fiction and nonfiction writers working today, range from the humorous to the lyrical, recipes to rhapsodies, the historic to the personal, and from humble to haute cuisine. All share one common feature: the superb writing readers have come to expect from the magazine, the only literary journal with its own martini recipe. Never before Food and Loathing has the intimate relationship between mood swings and food swings been so honestly chronicled. As a bright but chubby girl, Betsy Lerner believed that thinness was the key to success with friends and boys. By junior high, she had precisely divided the world of food into two camps: the dietetic and the forbidden. Becoming a member of the then-fledgling Overeaters Anonymous, she formed a cult-like devotion to the program and lost fifty pounds in a matter of months, only to gain it all back and more. I am powerless over Hostess cakes, she writes, and my life has become unmanageable. Her twenties are marked by yo-yo dieting, depressive episodes, and a sadistic shrink who dubs her the boy who cried wolf. Then, just as Lerner begins to realize her dream of becoming a writer, entering Columbia's prestigious MFA program, she spirals into a suicidal depression and lands at New York State Psychiatric Institute. There, a young doctor helps her take her first steps toward selfhood and unraveling the dual legacy of compulsion and depression. A powerfully rendered story for anyone who has every wielded a fork in despair or calculated her worth on the morning scale. Kirkus Reviews proclaims that Jennifer Moses may be the one--the new Erma Bombeck. And, indeed, this journalist, essayist, prizewinning short story writer, and mother of three, brilliantly transforms the mundane into the hilarious in her no-holds-barred record of a year in the life--and the kitchen--of a modern-day mom. Writing about the year when her twins were born, her mother was diagnosed with cancer, and her husband decided to change careers, Moses regales readers with funny anecdotes and gut-wrenchingly true pictures of the chaos and joys of family life--complete with recipes. Capturing the essence of motherhood today in all of its complexities and contradictions, this true-to-life story (that reads like a novel) dares to say out loud what moms secretly think. This book explores the intriguing relationship between the twin disciplines of culinary invention and 3-D thinking. It presents over 20 recipes and opinions on food from a selection of leading international architects and designers. Each has provided their interpretation of a favorite dish with specially commissioned idiosyncratic sketches and photographs. Examines through art and literary criticism, the peculiar relationship between verbal and oral functions - speaking and eating, boasting and gluttony, lying and cannibalism. Not a cookbook. The success of Like Water for Chocolate and Chocolat (not to mention their film adaptations), and films such as Big Night and Babetteâs Feast confirms that fine food and romance are a winning combination. The Food of Love, Anthony Capellaâs delicious first novel, follows suit and tempts readers to devour it at one sitting. Laura, a twentysomething American, is on her first trip to Italy. Sheâs completely enamored of the art, beauty, and, of course, food that Rome has to offer. Soon sheâs enamored of the handsome and charming Tomasso, too, who tells her heâs a chef at the famed Templi restaurant and proceeds to woo her with his gastronomic creations. But Tomasso hasnât been entirely truthful--heâs really just a waiter. The master chef behind the tantalizing meals is his talented but shy friend Bruno, who loves Laura from afar. Thus begins a classic comedy of errors full of romance, culinary magic, and the sensual atmosphere of Italy. The result is a delightful debut novel to be savored by all readers of romantic comedy, connoisseurs of armchair travel, and the ever-growing audience for writings about food. New in paper! The success of Like Water for Chocolate and Chocolat (not to mention their film adaptations), and films such as Big Night and Babetteâs Feast confirms that fine food and romance are a winning combination. The Food of Love, Anthony Capellaâs delicious first novel, follows suit and tempts readers to devour it at one sitting. Laura, a twentysomething American, is on her first trip to Italy. Sheâs completely enamored of the art, beauty, and, of course, food that Rome has to offer. Soon sheâs enamored of the handsome and charming Tomasso, too, who tells her heâs a chef at the famed Templi restaurant and proceeds to woo her with his gastronomic creations. But Tomasso hasnât been entirely truthful--heâs really just a waiter. The master chef behind the tantalizing meals is his talented but shy friend Bruno, who loves Laura from afar. Thus begins a classic comedy of errors full of romance, culinary magic, and the sensual atmosphere of Italy. The result is a delightful debut novel to be savored by all readers of romantic comedy, connoisseurs of armchair travel, and the ever-growing audience for writings about food. By now it is clear that the techniques of the first Green Revolution that averted mass starvation a generation agoâpesticides, chemical fertilizers, focusing on a few key green cropsâare threatening the food supply for future generations. Interestingly, the solution to this dilemma seems mostly likely to emerge from the still-developing world, where alternative methods and philosophies, based on indigenous knowledge and native crops as well as genetic engineering and other technological advances, are still possible. Richard Manning reports on this emerging Green Revolution, pioneering the fruit of agricultural projects under way in Ethiopia, Mexico, Uganda, Zimbabwe, China, India, Peru and Chile. By placing their stories in social and political context and bringing in the voices of scientists, farmers and ordinary citizens, Manning creates a mosaic portrait of where our next meals are coming from and presents some surprising and controversial solutions to our most pressing environmental problem. For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate life science giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that playing God with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat. In Food, Inc., acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy. New in paperback! For most people, the global war over genetically modified foods is a distant and confusing one. The battles are conducted in the mystifying language of genetics. A handful of corporate life science giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. And yet the possible benefits of biotech agriculture to our food supply are too vital to be left to either partisan. The companies claim to be leading a new agricultural revolution that will save the world with crops modified to survive frost, drought, pests, and plague. The greens warn that playing God with plant genes is dangerous. It could create new allergies, upset ecosystems, destroy biodiversity, and produce uncontrollable mutations. Worst of all, the antibiotech forces say, a single food conglomerate could end up telling us what to eat. In Food, Inc., acclaimed journalist Peter Pringle shows how both sides in this overheated conflict have made false promises, engaged in propaganda science, and indulged in fear-mongering. In this urgent dispatch, he suggests that a fertile partnership between consumers, corporations, scientists, and farmers could still allow the biotech harvest to reach its full potential in helping to overcome the problem of world hunger, providing nutritious food and keeping the environment healthy. New in paperback! Among the 200 writers represented in this illustrated anthology of culinary literature (which covers everything from Apples to Zucchini) are many readers will expect to find: Julia Child, Elizabeth David, James Beard, Escoffier. But there are lots of surprisesâwriters like John Steinbeck, Evelyn Waugh, Virginia Woolf, Bruce Chatwin and Len Deighton. Humor is richly represented (including Monty Python's immortal Spam). There are songs and poems by Cole Porter and Hilaire Belloc; and fascinating finds, such as accounts of King Edward VII's coronation banquet. All these are placed in delightful context with Clarissa Dickson Wright's informed and witty introduction. A must for food lovers. New in paperback! Among the 200 writers represented in this illustrated anthology of culinary literature (which covers everything from Apples to Zucchini) are many readers will expect to find: Julia Child, Elizabeth David, James Beard, Escoffier. But there are lots of surprisesâwriters like John Steinbeck, Evelyn Waugh, Virginia Woolf, Bruce Chatwin and Len Deighton. Humor is richly represented (including Monty Python's immortal Spam). There are songs and poems by Cole Porter and Hilaire Belloc; and fascinating finds, such as accounts of King Edward VII's coronation banquet. All these are placed in delightful context with Clarissa Dickson Wright's informed and witty introduction. A must for food lovers. New in paper! Alan Richman has dined in more unlikely locations and devoured more tasting menus than any three other food critics combined. Over the decades, his editors have complained incessantly about his expense accounts but never about his appetite. He has reviewed restaurants in all the best Communist countries (China, Vietnam, Cuba) and supped heartily all over the free world. Wherever he's gone, GQ magazine's acclaimed food, wine, and restaurant critic has brought along his impeccable palate, Herculean constitution, and biting humor. In this globe-trotting literary smorgasbord, the eleven-time winner of the James Beard Foundation Award for food writing retraces his most savory culinary adventures. Richman's inexhaustible hunger and unquenchable curiosity take him to the best restaurants and most irresistible meals, from Monte Carlo to Corona, Queens. He seeks out the finest barbecue in America -- it's in Ayden, North Carolina, by the way -- the costliest sushi in Los Angeles, and the most perfumed black truffles in France. Along the way he has studied at Paul Bocuse's cooking school in Lyon (and failed), moonlighted as a sommelier in New York (and failed), and charmed his way through a candlelight dinner with actress Sharon Stone (and failed big time). Through it all -- roughly 50,000 meals and still counting -- one thing is certain: Alan Richman has never come to a fork in the road without a fork in his hand. New in paper! The nation's favorite literary farmer pays homage to the life of the senses. Rushing from one thing to another, we lose sight of the art of living, which for California farmer David Mas Masumoto is also the art of farming. Not fast farming, of the kind that produces fast food, but slow farming, the kind that notices each change of light and temperature and produces peaches with juice that runs down your chin. On the farm, appreciating the fruits of one's own labor requires all the senses: smell that knows when a peach is ready to be picked; sight that observes the health of a season's crop; touch that measures the weight of a fruit; hearing that recognizes each voice that calls out across the fields; and taste that savors the refreshing tang of a fruit at that perfect moment of ripeness. Taking us into his fields to witness the cycle of the harvest, Masumoto reminds us that we must stop living on the run in order to savor the world around us. The nation's favorite literary farmer pays homage to the life of the senses. Rushing from one thing to another, we lose sight of the art of living, which for California farmer David Mas Masumoto is also the art of farming. Not fast farming, of the kind that produces fast food, but slow farming, the kind that notices each change of light and temperature and produces peaches with juice that runs down your chin. On the farm, appreciating the fruits of one's own labor requires all the senses: smell that knows when a peach is ready to be picked; sight that observes the health of a season's crop; touch that measures the weight of a fruit; hearing that recognizes each voice that calls out across the fields; and taste that savors the refreshing tang of a fruit at that perfect moment of ripeness. Taking us into his fields to witness the cycle of the harvest, Masumoto reminds us that we must stop living on the run in order to savor the world around us. With the complete cooperation of Chef Daniel Boulud, the author spent a full year at the New York City restaurant, getting to know the staff in the kitchen, the front of the house, and the manager's office. And she reports on it all with a vivid immediacy: the maitre d' shuffling reservations when a VIP shows up unnanounced, the young pastry chef who gets passed over for a promotion (and then gets the last laugh), even the financial arrangements that keep th erestaurant's doors open for business. And the underlying all the drama us Chef Boulud's obsession with getting a fourth star from the New York Times, an honor that the restaurant did, in fact, finally earn. This is the story of an American woman's 30-year foray into the often byzantine world of French cuisine. With a style that is part M.F.K. Fisher, part Irma Bombeck, Rochefort answers such pressing questions as: Do you really make two four-course meals every day? How do the French stay so slim? How can they eat all those disgusting body parts? Rochefort shares the intimate details of her culinary progression including her most impressive disasters (the plastic sandwich fiasco), and yes, her successes. She takes us into French hypermarkets, invites us to join her family for a typical Sunday lunch in the country (seven courses), takes us to a pastry class at Lenotre and introduces us to some nice and some admittedly not-so-nice Parisian waiters. She even reveals a few of the Rochefort family's cherished recipes! Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food--gastronomy-- originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte describes gluttony as a benign sin in France; he investigates the tolerant attitudes toward overindulgence, even documenting that food is central to Catholicism. He brings this story up to the present with glimpses of the great chefs of today, the rise and fall of nouvelle cuisine, and a heartfelt diatribe against American-style fast and convenience food. Abe Opincar's memories are joined to food. The rest of us measure our lives in days, hours, minutes, in milestones, acheivements, and looses sustained. He remembers leaving his wife the night he baked chicken, being roughly criticized by French hosts for not properly eating ripe peaches with a knife and fork. Also sunny side up and first sex, cornmeal mush and his dotty aunt, garlic and his father's love. We refer to clocks, calendars, address books, photographs, and objects we've invested with sentiments. Opincar's references are to beer, saffron, limes, Ibarra chocolate, foie gras, and yams. His life in California, Kyoto, Jerusalem, Paris, Istanbul, and Tijuana is called up by flavors that bring back moments and places and people he broke bread with and loved. Event he experiences of others are marked by dishes and drinks, fruits and vegetables. What's recalled and savored is sometimes laugh-out loud funny, or insightful and poignant, but it is always witty and penetrating and wholly beguiling. We eat what we are. Food is life and Opincar relishes it. Barbara Haber, one of America's most respected authorities on the history of food, has spent years excavating fascinating stories of the ways in which meals cooked and served by women have shaped American history. As any cook knows, every meal, and every diet, has a story -- whether it relates to presidents and first ladies or to the poorest of urban immigrants. From Hardtack to Home Fries brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods. Haber's secret weapon is the cookbook. She unearths cookbooks and menus from rich and poor, urban and rural, long-past and near-present and uses them to answer some fascinating puzzles: Why was the food in Franklin and Eleanor Roosevelt's White House so famously bad? Were they trying to keep guests away, or did they themselves simply lack the taste to realize the truth? It turns out that Eleanor's chef wrote a cookbook, which solves the mystery. How did food lure settlers to the hardship of the American West? Englishman Fred Harvey's Harvey Girls tempted them with good food and good women. How did cooking keep alive World War II Army and Navy POWs in the Pacific? A remarkable cookbook reveals how recollections of home cooking and cooking resourcefulness helped mend bodies and spirits. From Hardtack to Home Fries uses a light touch to survey a deeply important subject. Women's work and women's roles in America's past have not always been easy to recover. Barbara Haber shows us that a single, ubiquitous, ordinary-yet-extraordinary lens can illuminate a great deal of this other half of our past. Haber includes sample recipes and rich photographs, bringing the food of bygone eras back to life. Barbara Haber, one of America's most respected authorities on the history of food, has spent years excavating fascinating stories of the ways in which meals cooked and served by women have shaped American history. As any cook knows, every meal, and every diet, has a story -- whether it relates to presidents and first ladies or to the poorest of urban immigrants. From Hardtack to Home Fries brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods. Haber's secret weapon is the cookbook. She unearths cookbooks and menus from rich and poor, urban and rural, long-past and near-present and uses them to answer some fascinating puzzles: Why was the food in Franklin and Eleanor Roosevelt's White House so famously bad? Were they trying to keep guests away, or did they themselves simply lack the taste to realize the truth? It turns out that Eleanor's chef wrote a cookbook, which solves the mystery. How did food lure settlers to the hardship of the American West? Englishman Fred Harvey's Harvey Girls tempted them with good food and good women. How did cooking keep alive World War II Army and Navy POWs in the Pacific? A remarkable cookbook reveals how recollections of home cooking and cooking resourcefulness helped mend bodies and spirits. From Hardtack to Home Fries uses a light touch to survey a deeply important subject. Women's work and women's roles in America's past have not always been easy to recover. Barbara Haber shows us that a single, ubiquitous, ordinary-yet-extraordinary lens can illuminate a great deal of this other half of our past. Haber includes sample recipes and rich photographs, bringing the food of bygone eras back to life. How sweet it is when lexicographer Christine Ammer traces the history and explains the usage of more than 1,000 food-related expressions in everyday English. You'll whet your appetite on the meaty origin of give someone the cold shoulder...sink your teeth into Twinkie economics (tastes great, but no nutritional value)...and savor why honeymoon has meant the love-smitten early days of a marriage as far back as the sixteenth century. Thirteen comprehensive chapters cover the entire alphabet of food phrases from soup to nuts, as well as cooking and dining terms. You'll cut your teeth on mouthwatering goodies as the relationship between sex and cheesecake, the amusing history of the hot dog and the naughty side of jelly roll. For Hannah Swensen, life in Lake Eden, Minnesota, seems to be lacking a certain flavor. It's not that she doesn't enjoy teaching a weekly Potluck Cooking class, at the community outreach center. Or that she's not excited about her sister Andrea's bun in the oven--watching the very pregnant Andrea try to sit on a stool at The Cookie Jar is worth it every time. Maybe it's this year's sheriff election that's got her down. For years, Sheriff Grant's been the iron hand in town. But now, Hannah's brother-in-law Bill is giving the old blowhard the fight of his long, dubious career--and Grant's not taking it in stride, especially once the local polls (and the Cookie Jar gossip) show Bill pulling ahead. But, before anyone can get a taste of victory, things go sour. Just as Hannah's emptying the trash, she makes a very unappetizing discovery: Sheriff Grant'a body in the dumpster behind the high school where she's teaching her cooking class. And as if that weren't bad enough, the man still has fudge frosting on his shirt from the cupcake she gave him earlier. She'd been trying to find the secret ingredient left out of the recipe--now she has a more important mystery to crack. Some recipes. In Full Moon Feast , accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons. Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the sufferingâphysical, emotional, cultural, communal, and spiritualâborn of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities. But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world. Combining the radical nutrition of Sally Fallonâs Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other. Jessica Prentice is a professional chef, food activist, and founder of Wise Food Ways. She teaches classes in the San Francisco Bay Area that empower students to cook nourishing meals based on locally grown, ethically sound ingredients. She lives in Richmond, California. Based on the popular website of the same name, this is a hilarious, fully illustrated send-up of the stomach-turning cookbooks of a bygone (thank goodness!) era. James Lileks wonders why everyone in the1940s, '50s, and '60s did not perish. If their cookbooks are any indication, then recipes featuring pale, gray-green meat trimmed with cold, burnt cheese and a generous dollop of lurid ketchup were de rigeur for the times. In this delightfully gross collection, Lileks pairs horrid photos from old cookbooks, food ads, and culinary miscellany, with deliciously acerbic commentary: This is a dish whose hue and unrelenting chunkiness prompts a rash of coat-gathering, pale faces, and muttered apologies. My, look at the time... Included in this best-of-the-worst volume are 7-Up Cottage Cheese Pancakes and Bacon Milkshakes. Breakfast anyone? MATHER This delicious new volume of Ruth Reichl's acclaimed memoirs recounts her adventures in deception, as she goes undercover in the world's finest restaurants. Reichl knows that to be a good restaurant critic, you have to be anonymous, but when she signs up to be the most important restaurant critic in the country, at The New York Times, her picture is posted in every four-star, low-star, and no-star kitchen in town. Managers offer cash bonuses for advance notice of her visits. They roll out the red carpet whether she likes it or not. What's a critic in search of the truth to do? Reichl dons a frumpy blond wig and an off-season beige Armani suit. Then on the advice of a friend, an acting coach with a Pygmalion complex, she begins assembling her new character's backstory. She takes to the assignment with astonishing ardor--and thus Molly Hollis, the retired high school teacher from Birmingham, Michigan, nouveau riche from her husband's real estate speculation, is born. And duly ignored, mishandled, and condescended to by the high-power staff at Le Cirque. The result: Reichl's famous double review, first as she ate there as Molly and then as she was coddled and pampered on her visit there as Ruth, The New York Times food critic. When restaurateurs learn to watch for Molly, Reichl buys another wig and becomes someone else, and then someone else again, from a chic interior decorator to an eccentric redhead on whom her husband--both disconcertingly and reassuringly--develops a terrible crush. As she puts on her disguises, she finds herself changed not just superficially, but in character. She becomes Molly the schoolmarm, Chloe the seductress, and Brenda the downtown earth mother--and imagine the complexities when she dines out as Miriam, her own mother. As Reichl metes out her critical stars, she gives a remarkable account of how one's outer appearance can influence one's inner character, expectations, and appetites. Reichl writes, Every restaurant is a theater...even the modest restaurants offer the opportunity to become someone else, at least for a little while. Dancing with the Stars examines character, artifice, and excellence on the sumptuously appointed stages of the restaurant world and offers an unprecedented backstage tour of the theater where Ruth Reichl played the role of a lifetime, as the critic of record at The New York Times. New in paperback! This delicious new volume of Ruth Reichl's acclaimed memoirs recounts her adventures in deception, as she goes undercover in the world's finest restaurants. Reichl knows that to be a good restaurant critic, you have to be anonymous, but when she signs up to be the most important restaurant critic in the country, at The New York Times, her picture is posted in every four-star, low-star, and no-star kitchen in town. Managers offer cash bonuses for advance notice of her visits. They roll out the red carpet whether she likes it or not. What's a critic in search of the truth to do? Reichl dons a frumpy blond wig and an off-season beige Armani suit. Then on the advice of a friend, an acting coach with a Pygmalion complex, she begins assembling her new character's backstory. She takes to the assignment with astonishing ardor--and thus Molly Hollis, the retired high school teacher from Birmingham, Michigan, nouveau riche from her husband's real estate speculation, is born. And duly ignored, mishandled, and condescended to by the high-power staff at Le Cirque. The result: Reichl's famous double review, first as she ate there as Molly and then as she was coddled and pampered on her visit there as Ruth, The New York Times food critic. When restaurateurs learn to watch for Molly, Reichl buys another wig and becomes someone else, and then someone else again, from a chic interior decorator to an eccentric redhead on whom her husband--both disconcertingly and reassuringly--develops a terrible crush. As she puts on her disguises, she finds herself changed not just superficially, but in character. She becomes Molly the schoolmarm, Chloe the seductress, and Brenda the downtown earth mother--and imagine the complexities when she dines out as Miriam, her own mother. As Reichl metes out her critical stars, she gives a remarkable account of how one's outer appearance can influence one's inner character, expectations, and appetites. Reichl writes, Every restaurant is a theater...even the modest restaurants offer the opportunity to become someone else, at least for a little while. Dancing with the Stars examines character, artifice, and excellence on the sumptuously appointed stages of the restaurant world and offers an unprecedented backstage tour of the theater where Ruth Reichl played the role of a lifetime, as the critic of record at The New York Times. In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent. A new epidemic is gripping the world. You can see it in San Antonio and London, in Beijing and Tashkent: Far too many kids are far too fat, putting them on track to becoming the first generation in history to have a shorter life expectancy than their parents. And it's not their fault. It's not their parents' fault, either. It's not even entirely Ronald McDonald's fault, although it's time for him to wipe that smile off his face. Obesity is the biggest threat to our children's health today, and it's up to us to get serious about defending kids against it. Generation Extra Large reveals the cultural and economic causes of childhood obesity. It's not only television, video games and junk food. Parents work long hours that disrupt family eating and exercise. Schools compound the problem by lining the halls with soda machines, serving fast food and cutting back physical education and recess. Poverty plays a key role, with kids growing up in neighborhoods where it's too dangerous to play and where unhealthy food is affordable and all too easy to get. But there is hope. Dedicated parents, educators, physicians, and community leaders are working to find creative, effective ways of helping our children slim down and stay healthy. The authors give voice to these crusaders, and provide checklists, interactive tests, and nutritional guides for concerned readers. Generation Extra Large explains why the epidemic has grown, reveals the consequences it has in store for our young people-and gives us tools to fight it. New in paperback! A new epidemic is gripping the world. You can see it in San Antonio and London, in Beijing and Tashkent: Far too many kids are far too fat, putting them on track to becoming the first generation in history to have a shorter life expectancy than their parents. And it's not their fault. It's not their parents' fault, either. It's not even entirely Ronald McDonald's fault, although it's time for him to wipe that smile off his face. Obesity is the biggest threat to our children's health today, and it's up to us to get serious about defending kids against it. Generation Extra Large reveals the cultural and economic causes of childhood obesity. It's not only television, video games and junk food. Parents work long hours that disrupt family eating and exercise. Schools compound the problem by lining the halls with soda machines, serving fast food and cutting back physical education and recess. Poverty plays a key role, with kids growing up in neighborhoods where it's too dangerous to play and where unhealthy food is affordable and all too easy to get. But there is hope. Dedicated parents, educators, physicians, and community leaders are working to find creative, effective ways of helping our children slim down and stay healthy. The authors give voice to these crusaders, and provide checklists, interactive tests, and nutritional guides for concerned readers. Generation Extra Large explains why the epidemic has grown, reveals the consequences it has in store for our young people-and gives us tools to fight it. In the tradition of Nathanielâs Nutmeg and Tulipomania comes the epic story of an ancient, elusive herb with legendary curative powers that have enticed and mystified us for centuries. Prized for centuries by Chinese emperors, Native American healers, and black market smugglers, ginseng launched the rise to power of Chinaâs last great and influential dynasty; inspired battles between France and England; precipitated Americaâs first trade with China; fostered the study of comparative anthropology; was collected and traded by Daniel Boone; and has made and broken the fortunes of many. Today its healing properties are being studied for the treatment of diabetes, cancer, and Parkinsonâs disease. David Taylor takes readers from forests east of the Mississippi to the bustling streets of Hong Kong and deep into remote corners of China as he weaves together the history, culture, and intrigue surrounding the âRoot of Life.â A hilarious modern romance about one woman's determined quest to have both love and a career, set against the backdrop of New York City's high-powered restaurants. Layla Mitchner is a 28-year-old Cordon Bleu graduate trying to carve out a space for herself in the fast-paced, high-pressure world of Manhattan's top restaurant kitchens. She knows she's got the talent to be a great chef, but instead she's slaving away for a misogynistic boos who's sooner promote the dishwasher than give a woman the chance to prove her sous-chef mettle. And while Layla knows the dwindling balance in her bank account won't begin to cover the money she owes her roommate, she's desperate not to seek help from her self-absorbed, serially divorced, soap-actress mother. Her romantic prospects seem no brighter. She gets set up with a nice-enough guy, but his tassel loafers and corporate demeanor reek of the WASP aristocracy she's determined to leave behind. After continually striking out, she meets a musician who appears to be the bohemian of her dreams, only to find he may be more deadbeat than heartthrob. But Layla refuses to settle for anything short of true love and success, and she ultimately finds both where she least expects them. Layla's fresh and animated voice leaps off the pages of this novel, a delicious modern Cinderella story of love, sex, chefs, and the city. New in paper! A hilarious modern romance about one woman's determined quest to have both love and a career, set against the backdrop of New York City's high-powered restaurants. Layla Mitchner is a 28-year-old Cordon Bleu graduate trying to carve out a space for herself in the fast-paced, high-pressure world of Manhattan's top restaurant kitchens. She knows she's got the talent to be a great chef, but instead she's slaving away for a misogynistic boos who's sooner promote the dishwasher than give a woman the chance to prove her sous-chef mettle. And while Layla knows the dwindling balance in her bank account won't begin to cover the money she owes her roommate, she's desperate not to seek help from her self-absorbed, serially divorced, soap-actress mother. Her romantic prospects seem no brighter. She gets set up with a nice-enough guy, but his tassel loafers and corporate demeanor reek of the WASP aristocracy she's determined to leave behind. After continually striking out, she meets a musician who appears to be the bohemian of her dreams, only to find he may be more deadbeat than heartthrob. But Layla refuses to settle for anything short of true love and success, and she ultimately finds both where she least expects them. Layla's fresh and animated voice leaps off the pages of this novel, a delicious modern Cinderella story of love, sex, chefs, and the city. MILLER & COSGROVE In America, notes acclaimed novelist Francine Prose, we are obsessed with food and diet. And what is this obsession with food except a struggle between sin and virtue, overeating and self-control--a struggle with the fierce temptations of gluttony. In Gluttony, Francine Prose serves up a marvelous banquet of witty and engaging observations on this most delicious of deadly sins. She traces how our notions of gluttony have evolved along with our ideas about salvation and damnation, health and illness, life and death. Offering a lively smorgasbord that ranges from Augustine's Confessions and Chaucer's Pardoner's Tale, to Petronius's Satyricon and Dante's Inferno, she shows that gluttony was in medieval times a deeply spiritual matter, but today we have transformed gluttony from a sin into an illness--it is the horrors of cholesterol and the perils of red meat that we demonize. Indeed, the modern take on gluttony is that we overeat out of compulsion, self-destructiveness, or to avoid intimacy and social contact. But gluttony, Prose reminds us, is also an affirmation of pleasure and of passion. She ends the book with a discussion of M.F.K. Fisher's idiosyncratic defense of one of the great heroes of gluttony, Diamond Jim Brady, whose stomach was six times normal size. The broad, shiny face of the glutton, Prose writes, has been--and continues to be--the mirror in which we see ourselves, our hopes and fears, our darkest dreams and deepest desires. Never have we delved more deeply into this mirror than in this insightful and stimulating book. Gone Bamboo,/i> pits Henry, a CIA-trained assassin, and Frances, his hard-nosed, hard-bodied wife against two governments and a cross-dressing mafioso. Henry and Frances have gone bamboo-living an idyllic, retired life in the Caribbean-but when Donnie, a powerful capo relocated by the Federal Witness Protection Program, inadvertently jeopardizes their plan, all hell breaks loose. Despite the fact that Henry once tried to kill Donnie, the two join forces against the transvestite mob boss looking to ace Donnie. But things aren't going to be so easy... Written in Anthony Bourdain's signature style-raucous, funny, a bit vicious, and always fun- Gone Bamboo is a feast of murder, hitmen, and the hitwomen they love. Reminiscent of Dashiell Hammet's Nick and Nora, Bourdain's Henry and Frances are a tough-talking, unlikely couple that will win you over-if they don't kill you first. New! Ward et al. Beautiful, one-of-a-kind thematic atlas presents history, origin & migration of foods of the world. Maps. Color photos. 224 pgs. Hard Sophie Grigson artfully tours 250 ingredients and 100+ recipes. Also received the Best Book Nominee, from the James Beard Awards. Here, a wealth of splendid and exotic ingredients are available in our shops daily from all over the world. Sometimes, however, it is not easy to know how to use foods never encountered before. Stylish color photos. AYTO A tribute to the women on the home front during World War II, this book presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements and advice from the period. Topics include: The U.S. Government's Food Rules and Ration Books Substitutes for rationed sugar and the dessert recipes they inspired Stretching butter, meat, coffee and other staples Cooking and baking for
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Eating Between the Lines
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Eating Crow
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Eating Crow
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Eating My Words
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Eating My Words
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Eating in the Dark
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Eating in the Dark
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Emeril! Inside the Amazing Success of Today's Most Popular Chef
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Encyclopedia Of Food
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Endless Feasts
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Endless Feasts
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Epicurean Delight: Life & Times Of James Beard
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Escoffier : The King of Chefs
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Esperanza's Box of Saints
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Everything I Ate
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Everything You Pretend To Know
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Ex-Boyfriend Cookbook
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Extra Virgin
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Faber Book of Food
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Faber Book of Food
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Fabulous Feasts
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Fashionable Food
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Fast Food Nation
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Fast Food Nation
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Fast Food Nation,
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Fat : The Anthropology of an Obsession
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Fat Free & Fatal
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Fat Girl's Guide to Life
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Fat Land
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Fat Land
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Fear of Frying
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Fearless Diner
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Fearless Foodie Conquers French, Italian, Spanish,
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Fearless Foodie Conquers Pan-Asian Cuisine
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Feast Here Awhile
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Feast of Words
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Feasting
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Feeding Christine
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Feeding a Yen
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Feeding a Yen
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Fields of Plenty
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Fierce Food
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Finding Betty Crocker
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Fire Never Dies
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First Fruit
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Five Quarters of the Orange
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Five Quarters of the Orange
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Flaming Luau of Death,
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Food
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Food
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Food
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Food An Oxford Anthology
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Food Fight
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Food Finds
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Food For Thought
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Food For Thought (digby)
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Food In History
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Food Lover's Tiptionary
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Food Mania
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Food Not Lawns
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Food Politics
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Food Tales
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Food Taster : A Novel
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Food and Booze
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Food and Loathing : A Life Measured Out in Calories
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Food and Whine
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Food by Design
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Food for Thought
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Food of Love : A Novel
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Food of Love : A Novel
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Food's Frontier
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Food, Inc.
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Food, Inc.
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Food: What We Eat (Hard)
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Food: What We Eat and How We
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Fork It Over,
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Four Seasons in Five Senses
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Four Seasons in Five Senses
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Fourth Star
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French Fried
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French Gastronomy
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Fried Butter : A Food Memoir
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From Hardtack to Home Fries
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From Hardtack to Home Fries
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Fruitcakes & Couch Potatoes
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Fudge Cupcake Murder
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Full Moon Feast
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Gallery of Regrettable Food
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Garden Of Unearthly Delights
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Garlic and Sapphires
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Garlic and Sapphires
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Gastronomical Me
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Generation Extra Large
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Generation Extra Large
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Ginseng, the Divine Root
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Girl Cook : A Novel
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Girl Cook : A Novel
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Glutton Ample Tales
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Gluttony: The Seven Deadly Sins
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Gone Bamboo : A Novel
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Gourmet Atlas
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Gourmet Ingredients
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Gourmets Guide From A To Z
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Grandma's Wartime Kitchen