Gawky, socially awkward and totally unqualified, his first reaction to this exciting opportunity was panic. But he'd always been drawn to off-beat characters, so maybe his enthusiasm would carry the day. Or, you know, maybe it wouldn't...In Gotta Get Theroux This, Louis takes the reader on a joyous journey through his life and unexpectedly successful career. Nervously accepting the BBC's offer of his own series, he went on to create an award-winning documentary style that has seen him immersed in worlds as diverse as racist US militias and secretive pro-wrestlers, the violent gangs of Johannesburg and extreme drinkers in London.Arguably his biggest challenge was corralling celebrities in his When Louis Met series, with Jimmy Savile proving most elusive. Blindsided when the revelations about Savile came to light, Louis was to reflect again on the nature of evil he had spent decades uncovering.Filled with wry observation, larger-than-life characters, and self-deprecating humour, this is Louis at his insightful and honest best.

    Sixteen months later, the king’s fifth wife would follow her cousin Anne Boleyn to the scaffold, having been convicted of adultery and high treason. The broad outlines of Catherine’s career might be familiar, but her story up until now has been incomplete. Unlike previous accounts of her life, which portray her as a naïve victim of an ambitious family, this compelling and authoritative biography will shed new light on Catherine Howard’s rise and downfall by reexamining her motives and showing her in her context, a milieu that goes beyond her family and the influential men of the court to include the aristocrats and, most critically, the servants who surrounded her and who, in the end, conspired against her. By illuminating Catherine's entwined upstairs/downstairs worlds as well as societal tensions beyond the palace walls, the author offers a fascinating portrayal of court life in the sixteenth century and a fresh analysis of the forces beyond Catherine’s control that led to her execution—from diplomatic pressure and international politics to the long-festering resentments against the queen’s household at court. Including a forgotten text of Catherine’s confession in her own words, color illustrations, family tree, map, and extensive notes, Young and Damned and Fair changes our understanding of one of history’s most famous women while telling the compelling and very human story of complex individuals attempting to survive in a dangerous age.

    Not the British overall, not the Scots, not the Irish or Welsh, but the English. Why do they seem so unsure of who they are? Jeremy Paxman is to many the embodiment of Englishness yet even he is sometimes forced to ask: who or what exactly are the English? And in setting about addressing this most vexing of questions, Paxman discovers answers to a few others. Like: Why do the English actually enjoy feeling persecuted? What is behind the English obsession with games? How did they acquire their odd attitudes to sex and to food? Where did they get their extraordinary capacity for hypocrisy? Covering history, attitudes to foreigners, sport, stereotypyes, language and much, much more, The English brims over with stories and anecdotes that provide a fascinating portrait of a nation and its people. 'Intelligent, well-written, informative and funny...A book to chew on, dip into, quote from and exploit in arguments' Andrew Marr, Observer 'Bursting with good things' Daily Telegraph Jeremy Paxman is a journalist, best known for his work presenting Newsnight and University Challenge. His books include Empire, On Royalty, The English and The Political Animal. He lives in Oxfordshire.

    A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else.So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey to become a successful and enlightened butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole animal gastronomy thrives despite the rise of mass scale agribusiness, back to a Portland in the throes of a food revolution, where it suddenly seems possible to translate much of this old-world craft into a new world setting. Camas faces hardships and heartaches along the way, but in the end, Killing It is about what it means to pursue the real thing and to dedicate your life to it.

    Erica Shea and Stephen Valand show that with a little space, a few tools, and the same ingredients breweries use, you too can make delicious craft beer right on your stovetop. Greenmarket-inspired and seasonally brewed, these 52 recipes include Everyday IPA and Rose Cheeked & Blonde for spring; Grapefruit Honey Ale and S’More Beer for summer; Apple Crisp Ale and Peanut Butter Porter for fall; Chestnut Brown ale and Gingerbread Ale for winter; and even four gluten-free brews. You’ll also find tips for growing hops, suggestions for food pairings, and recipes for cooking with beer. Brooklyn Brew Shop’s Beer Making Book offers a new approach to artisanal brewing and is a must-own for beer lovers, seasonally minded cooks, and anyone who gets a kick out of saying “I made this!”

    Hyman's revolutionary weight-loss program, based on the #1 New York Times bestseller The Blood Sugar Solution, supercharged for immediate results! The key to losing weight and keeping it off is maintaining low insulin levels. Based on Dr. Hyman's groundbreaking Blood Sugar Solution program, The Blood Sugar Solution 10-Day Detox Diet presents strategies for reducing insulin levels and producing fast and sustained weight loss. Dr. Hyman explains how to: activate your natural ability to burn fat -- especially belly fat; reduce inflammation; reprogram your metabolism; shut off your fat-storing genes; de-bug your digestive system; create effortless appetite control; and soothe the stress to shed the pounds. With practical tools designed to achieve optimum wellness, including meal plans, recipes, and shopping lists, as well as step-by-step, easy-to-follow advice on green living, supplements, medication, exercise, and more, The Blood Sugar Solution 10-Day Detox Diet is the fastest way to lose weight, prevent disease, and feel your best.

    Believing that regional cuisine reveals far more than just our taste for chicken fried steak or 3-way chili, Richman explores the ethnic, economic, and cultural factors that shape the way we eat—and how food, in turn, reflects who we are as a nation. Richman uses his signature wit and casual charm to take youon a tour around the country,explaining such curiosities as why bagels are shaped like circles, why fried chicken is so popular in the South, and how some of the most iconic American food—hot dogs, fries, and soda—are not really American at all. Writing with passion, curiosity, and a desire to share his knowledge, he includes recipes, secret addresses for fun and tasty finds, and tips on how to eat like a local from coast to coast.Part travelogue, part fun fact book, part serious culinary journalism, Richman's America the Edible illuminates the food map in a way nobody has before.

    English authors such as J.R.R.Tolkien, C.S. Lewis, Terry Pratchett, and J.K.Rowling, dominate the world of magic in fiction, but from the earliest times, England has also acted as home to generations of eccentrics and scholars who have researched and explored every conceivable kind of occult art. Most people are torn between a fascination with magic and an almost instinctive fear of the occult, of a world redolent with superstition and illusion. And yet more people now practice magic in England than at any time in her history. The Book of English Magic explores this hidden story, from its first stirrings to our present-day fascination with all things magical. Along the way readers are offered a rich menu of magical things to do and places to visit.

    It is democratic, everchanging and ingenious in its assimilation of other cultures. English runs through the heart of the world of finance, medicine and the Internet, and it is understood by around two thousand million people across the world. It seems set to go on. Yet it was nearly wiped out in its early years.Embracing elements of Latin, French, Spanish, Italian, Portuguese, Arabic, Hindi and Gullah, this 1500-year story covers a huge range of countries and people. The Adventure of English is not only an enthralling story of power, religion and trade, but also the story of people, and how their day-to-day lives shaped and continue to change the extraordinary language that is English.

    His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter—and many places beyond.In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places—in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.Supplementing Bourdain’s words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago’s best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.

    It begins between the Creation and Noah's Flood, follows the footsteps of the earliest generation of giants from an age when the children of Cain and the progeny of fallen angels walked the earth, to the founding of Britain, England, Wales and Scotland, the birth of Christ, the wars between Britons, Saxons and Vikings, and closes with the arrival of the Normans. These are retellings of medieval tales of legend, landscape and the yearning to belong, inhabited with characters now half-remembered: Brutus, Albina, Scota, Arthur and Bladud among them.Told with narrative flair, embellished in stunning artworks and glossed with a rich and erudite commentary. We visit beautiful, sacred places that include prehistoric monuments like Stonehenge and Wayland's Smithy, spanning the length of Britain from the archipelago of Orkney to as far south as Cornwall; mountains and lakes such as Snowdon and Loch Etive and rivers including the Ness, the Soar and the story-silted Thames in a vivid, beautiful tale of our land steeped in myth. It Illuminates a collective memory that still informs the identity and political ambition of these places.In Storyland, Jeffs reimagines these myths of homeland, exile and migration, kinship, loyalty, betrayal, love and loss in a landscape brimming with wonder.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    We habitually think of the European past as the history of countries which exist today - France, Germany, Britain, Russia and so on - but often this actually obstructs our view of the past, and blunts our sensitivity to the ever-changing political landscape. Europe's history is littered with kingdoms, duchies, empires and republics which have now disappeared but which were once fixtures on the map of their age - 'the Empire of Aragon' which once dominated the western Mediterranean; the Grand Duchy of Lithuania, for a time the largest country in Europe; the successive kingdoms (and one duchy) of Prussia, much of whose history is now half-remembered at best. This book shows the reader how to peer through the cracks of mainstream history writing and listen to the echoes of lost realms across the centuries.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.