A zesty memoir of the celebrated writer's travels to England where she meets the cherished friends from 84, Charing Cross Road.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    It's a journey through the passages and tunnels of the city, the bunkers and tunnels, crypts and shadows. As well as being a contemporary tour of underground London, it's also an exploration through time: Queen Boudicca lies beneath Platform 10 at King's Cross (legend has it); Dick Turpin fled the Bow Street Runners along secret passages leading from the cellar of the Spaniards pub in North London; the remains of a pre-Christian Mithraic temple have been found near the Bank of England; on the platforms of the now defunct King William Street Underground, posters still warn that 'Careless talk costs lives'. Stephen Smith uncovers the secrets of the city by walking through sewers, tunnels under such places as Hampton Court, ghost tube stations, and long lost rivers such as the Fleet and the Tyburn. This is 'alternative' history at its best.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Darren McGarvey, aka 'Loki' gives voice to their feelings and concerns, and the anger that is spilling over. Anger he says we will have to get used to, unless things change. He invites you to come on a Safari of sorts. A Poverty Safari. But not the sort where the indigenous species is surveyed from a safe distance for a time, before the window on the community closes and everyone gradually forgets about it.

    In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America -- heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more -- and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -- a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    It’s an extraordinary tale of yeast-obsessed monks and teetotaling prime ministers; of exploding breweries, a bear in a yellow nylon jacket, and a Canadian who changed the drinking habits of a nation. It’s also the story of the rise of the British pub, from humble origins through an epic, thousand-year struggle to survive bad government and misguided commerce.

    A compassionate and discerning exploration of the complex relationship between the server, the served, and the world they lived in, Servants opens a window onto British society from the Edwardian period to the present.

    What he discovers is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, chemists, and botanists who are deciphering wine down to molecules of flavor. The characters in The World in a Glass of Wine include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren’t especially noble.   This alternative history starts in the Caucasus Mountains, where wine was domesticated 8,000 years ago. Then we travel with Begos along the original wine routes—down to Israel and across the Mediterranean to Greece, Italy, France, and finally to America, where California and Vermont vineyards are creating new wines by letting native and European grapes breed together—it’s a literal melting pot of new tastes and possibilities. As he samples these wines, Begos offers readers tasting suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.   From this combination of journalism, history, science, and adventure travel, readers will learn the multicultural roots of wine while enjoying a full-bodied story with a rich, nutty bouquet and plenty of subtle nuances that will linger.

    In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    You just limit your calorie intake for two nonconsecutive days each week—500 calories for women, 600 for men. You’ll lose weight quickly and effortlessly with the FastDiet.Scientific trials of intermittent fasters have shown that it will not only help the pounds fly off, but also reduce your risk of a range of diseases from diabetes to cardiovascular disease and even cancer. “The scientific evidence is strong that intermittent fasting can improve health,” says Dr. Mark Mattson, Chief of the Laboratory of Neurosciences, National Institute on Aging, and Professor of Neuroscience, Johns Hopkins University.This book brings together the results of new, groundbreaking research to create a dietary program that can be incorporated into your busy daily life, featuring:• Forty 500- and 600-calorie meals that are quick and easy to make• 8 pages of photos that show you what a typical “fasting meal” looks like• The cutting-edge science behind the program• A calorie counter that makes dieting easy• And much more.Far from being just another fad, the FastDiet is a radical new way of thinking about food, a lifestyle choice that could transform your health. This is your indispensable guide to simple and effective weight loss, without fuss or the need to endlessly deprive yourself.

    Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behaviour in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater's trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

    Was the Battle of Hastings a French victory?Non! William the Conqueror was Norman and hated the French.Were the Brits really responsible for the death of Joan of Arc?Non! The French sentenced her to death for wearing trousers.Was the guillotine a French invention?Non! It was invented in Yorkshire.Ten centuries' worth of French historical 'facts' bite the dust as Stephen Clarke looks at what has really been going on since 1066 ...

    Interwoven through these different narrative strands comes the story of the whiskies themselves, traced from a distant past of bothies and illegal stills to present-day legality and prosperity. The flavour of each spirit is analysed and the differences between them teased out, as are the stories of the notable men and women who have played such a integral part in their creation.PEAT SMOKE AND SPIRIT is the last word on Islay and its whiskies.