As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s 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 “amuse the mouth”) 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. Liebling’s 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?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).

    Republicans in Congress threatened to shut down the government and force a U.S. debt default. Tea Party activists mounted primary challenges against Republican officeholders who appeared to exhibit too much pragmatism or independence. Moderation and compromise were dirty words in the Republican presidential debates. The GOP, it seemed, had suddenly become a party of ideological purity.Except this development is not new at all. In Rule and Ruin, Geoffrey Kabaservice reveals that the moderate Republicans' downfall began not with the rise of the Tea Party but about the time of President Dwight Eisenhower's farewell address. Even in the 1960s, when left-wing radicalism and right-wing backlash commanded headlines, Republican moderates and progressives formed a powerful movement, supporting pro-civil rights politicians like Nelson Rockefeller and William Scranton, battling big-government liberals and conservative extremists alike. But the Republican civil war ended with the overthrow of the moderate ideas, heroes, and causes that had comprised the core of the GOP since its formation. In hindsight, it is today's conservatives who are Republicans in Name Only.Writing with passionate sympathy for a bygone tradition of moderation, Kabaservice recaptures a time when fiscal restraint was matched with social engagement; when a cohort of leading Republicans opposed the Vietnam war; when George Romney--father of Mitt Romney--conducted a nationwide tour of American poverty, from Appalachia to Watts, calling on society to listen to the voices from the ghetto. Rule and Ruin is an epic, deeply researched history that reorients our understanding of our political past and present.Today, following the Republicans' loss of the popular vote in five of the last six presidential contests, moderates remain marginalized in the GOP and progressives are all but nonexistent. In this insightful and elegantly argued book, Kabaservice contends that their decline has left Republicans less capable of governing responsibly, with dire consequences for all Americans. He has added a new afterword that considers the fallout from the 2012 elections.

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    Legendary for an unusual combination of spiritual power, beauty, charisma, showmanship, intimidation, and shrewd business sense, Marie Leveau also was known for her kindness and charity, nursing yellow fever victims and ministering to condemned prisoners, and her devotion to the Roman Catholic Church. In separating verifiable fact from semi-truths and complete fabrication, Carolyn Morrow Long explores the unique social, political, and legal setting in which the lives of Laveau’s African and European ancestors became intertwined in nineteenth-century New Orleans.

    But New Orleans' underworld consisted of much more than the local bordellos. It was also well known as the early gambling capital of the U.S., and sported one of the most violent records of street crime in the country. In The French Quarter, Herbert Asbury details the immense underbelly of "The Big Easy," from the murderous exploits of Mary Jane "Bricktop" Jackson and Bridget Fury, two notorious prostitutes whose fits of violent rage were legendary, to the revolutionary "filibusters;" soldiers-of-fortune, who, backed by hundreds of thousands of dollars of public support, (but without governmental approval) undertook military missions to take over the bordering Spanish regions in Texas.(back cover)

    John Rutledge stepped down as Associate Justice to become a state judge in South Carolina; John Jay resigned as Chief Justice to run for Governor of New York; and Alexander Hamilton declined to replace Jay, pursuing a private law practice instead. As Bernard Schwartz shows in this landmark history, the Supreme Court has indeed travelled a long and interesting journey to its current preeminent place in American life. In A History of the Supreme Court, Schwartz provides the finest, most comprehensive one-volume narrative ever published of our highest court. With impeccable scholarship and a clear, engaging style, he tells the story of the justices and their jurisprudence--and the influence the Court has had on American politics and society. With a keen ability to explain complex legal issues for the nonspecialist, he takes us through both the great and the undistinguished Courts of our nation's history. He provides insight into our foremost justices, such as John Marshall (who established judicial review in Marbury v. Madison, an outstanding display of political calculation as well as fine jurisprudence), Roger Taney (whose legacy has been overshadowed by Dred Scott v. Sanford), Oliver Wendell Holmes, Louis Brandeis, Benjamin Cardozo, and others. He draws on evidence such as personal letters and interviews to show how the court has worked, weaving narrative details into deft discussions of the developments in constitutional law. Schwartz also examines the operations of the court: until 1935, it met in a small room under the Senate--so cramped that the judges had to put on their robes in full view of the spectators. But when the new building was finally opened, one justice called it almost bombastically pretentious, and another asked, What are we supposed to do, ride in on nine elephants? He includes fascinating asides, on the debate in the first Court, for instance, over the use of English-style wigs and gowns (the decision: gowns, no wigs); and on the day Oliver Wendell Holmes announced his resignation--the same day that Earl Warren, as a California District Attorney, argued his first case before the Court. The author brings the story right up to the present day, offering balanced analyses of the pivotal Warren Court and the Rehnquist Court through 1992 (including, of course, the arrival of Clarence Thomas). In addition, he includes four special chapters on watershed cases: Dred Scott v. Sanford, Lochner v. New York, Brown v. Board of Education, and Roe v. Wade. Schwartz not only analyzes the impact of each of these epoch-making cases, he takes us behind the scenes, drawing on all available evidence to show how the justices debated the cases and how they settled on their opinions. Bernard Schwartz is one of the most highly regarded scholars of the Supreme Court, author of dozens of books on the law, and winner of the American Bar Association's Silver Gavel Award. In this remarkable account, he provides the definitive one-volume account of our nation's highest court.

    Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril's Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family.Emeril's Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don't assume you're making too much -- everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts.Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain's Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte's Lasagna Bolognese, Penne à la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn't be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril's Tiramisu.The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril's Potluck -- so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.

    The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

     Dozens of Top 10 lists provide vital information on each destination, as well as insider tips, from uncovering a city's most memorable sights to finding the best restaurants and hotels in each neighborhood. And to save you time and money, there's even a Top 10 list of Things to Avoid. Each "Top 10" contains a pull-out map and guide that includes fold-out maps of city metro systems, useful phone numbers, and 60 great ideas on how to spend your day.

    The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.

    When he sees her again in a Venice café a year later, he knows it is fate. He knows little English; and she, a divorced American chef, speaks only food-based Italian. Marlena thinks she is incapable of intimacy, that her heart has lost its capacity for romantic love. But within months of their first meeting, she has packed up her house in St. Louis to marry Fernando — “the stranger” as she calls him — and live in that achingly lovely city in which they met. Vibrant but vaguely baffled by this bold move, Marlena is overwhelmed by the sheer foreignness of her new home, its rituals and customs. But there are delicious moments when Venice opens up its arms to Marlena. She cooks an American feast of Mississippi caviar, cornbread, and fried onions for the locals... and takes the tango she learned in the Poughkeepsie middle school gym to a candlelit trattoría near the Rialto Bridge. All the while, she and Fernando, two disparate souls, build an extraordinary life of passion and possibility.Featuring Marlena’s own incredible recipes, A Thousand Days in Venice is the enchanting true story of a woman who opens her heart — and falls in love with both a man and a city.

    There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza.Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000.   Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

    Close to a million people—in a nation of 120 million—were forced out of their homes. Some estimates place the death toll in the thousands. The Red Cross fed nearly 700,000 refugees for months. Rising Tide is the story of this forgotten event, the greatest natural disaster this country has ever known. But it is not simply a tale of disaster. The flood transformed part of the nation and had a major cultural and political impact on the rest. Rising Tide is an American epic about science, race, honor, politics, and society. Rising Tide begins in the nineteenth century, when the first serious attempts to control the river began. The story focuses on engineers James Eads and Andrew Humphreys, who hated each other. Out of the collision of their personalities and their theories came a compromise river policy that would lead to the disaster of the 1927 flood yet would also allow the cultivation of the Yazoo-Mississippi Delta and create wealth and aristocracy, as well as a whole culture. In the end, the flood had indeed changed the face of America, leading to the most comprehensive legislation the government had ever enacted, touching the entire Mississippi valley from Pennsylvania to Montana. In its aftermath was laid the foundation for the New Deal of Franklin D. Roosevelt.

    In One Hundred Million Years of Food biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called "Western diseases," such as cancer, heart disease, and obesity.Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet. In clear, compelling arguments based on scientific research, Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan, in effect highjack our biology and ignore the complex nature of our bodies. In One Hundred Million Years of Food Le takes us on a guided tour of evolution, demonstrating how our diets are the result of millions of years of history, and how we can return to a sustainable, healthier way of eating.