From childhood in the Great Depression to opening esteemed eateries, it’s quite a story to tell. When she and her family launched Commander’s Palace, it became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.

    Half-poet and half-geologist, he recorded his experiences and reflections in Travels in Alaska, a work he was in the process of completing at the time of his death in 1914. As Edward Hoagland writes in his Introduction, “A century and a quarter later, we are reading [Muir’s] account because there in the glorious fiords . . . he is at our elbow, nudging us along, prompting us to understand that heaven is on earth—is the Earth—and rapture is the sensible response wherever a clear line of sight remains.”This Modern Library Paperback Classic includes photographs from the original 1915 edition.

    Now, shipping in time for the tens of millions of travelers heading out for summer trips, comes 1,000 Places to See in the U.S.A. & Canada Before You Die. Sail the Maine Windjammers out of Camden. Explore the gold-mining trails in Alaska's Denali wilderness. Collect exotic shells on the beaches of Captiva. Take a barbecue tour of Kansas City—from Arthur Bryant's to Gates to B.B.'s Lawnside to Danny Edward's to LC's to Snead's. There's the ice hotel in Quebec, the Great Stalacpipe Organ in Virginia, cowboy poetry readings, what to do in Louisville after the Derby's over, and for every city, dozens of unexpected suggestions and essential destinations. The book is organized by region, and subject-specific indices in the back sort the book by interest—wilderness, great dining, best beaches, world-class museums, sports and adventures, road trips, and more. There's also an index that breaks out the best destinations for families with children. Following each entry is the nuts and bolts: addresses, websites, phone numbers, costs, best times to visit.

    That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    Let Mary take you from new cook to good cook or from good cook to great cook with Mary Berry's Cookery Course. With delicious recipes from soups, starters and mains to bread, puddings and cakes, you can master the foundations of cooking and build your culinary repertoire under the guidance of Mary Berry. You can learn how to cook Mary Berry's favourite recipes with ease and find out how Mary gets her roast chicken skin so crispy and how she ensures her apple pie doesn't have a "soggy bottom". Perfect the basics of cooking with 12 classic 'master recipes' such as leek and potato soup, chargrilled salmon fillets and Victoria sandwich cake with step-by-step instructions. Then cook your way to success with over 100 fail-safe recipes with photographs of each finished dish so you know what you're aiming for each time. Mary also offers advice on ingredients and how to keep a well-stocked pantry as well as teaching kitchen techniques such as whipping egg whites to guarantee perfect results every time. Mary Berry's Cookery Course is perfect for all home cooks who want to learn to cook 'the Mary Berry way'.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    The book that earned Mark Twain his first recognition as a serious writer... Discover the magic of life on the Mississippi. At once a romantic history of a mighty river, an autobiographical account of Mark Twain's early steamboat days, and a storehouse of humorous anecdotes and sketches, Life on the Mississippi is the raw material from which Twain wrote his finest novel: Adventures of Huckleberry Finn . "The Lincoln of our literature." (William Dean Howells)

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    By looking at massacres in schools and offices as post-industrial rebellions, Mark Ames is able to juxtapose the historical place of rage in America with the social climate after Reaganomics began to effect worker's paychecks. But why high schools? Why post offices? Mark Ames examines the most fascinating and unexpected cases, crafting a convincing argument for workplace massacres as modern day slave rebellions. Like slave rebellions, rage massacres are doomed, gory, sometimes inadvertently comic, and grossly misunderstood. Going Postal seeks to contextualize this violence in a world where working isn't—and doesn’t pay—what it used to. Part social critique and part true crime page-turner, Going Postal answers the questions asked by commentators on the nightly news and films such as Bowling for Columbine.

    The museums, the cafs, the parks. An artist like Lucy can really enjoy Paris in January. If only she can stop griping at her mother. This comic journal details a mother and daughters month-long stay in a small apartment in the fifth arrondissement. Lucy is grappling with the onslaught of adulthood. Her mother faces fifty. They are both dealing with their shifting relationship. All the while, they navigate Paris with halting French and dog-eared guidebooks.

    Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

    A keepsake enjoyed by tea lovers for over a hundred years, The Book of Tea Classic Edition will enhance your enjoyment and understanding of the seemingly simple act of making and drinking tea.In 1906 in turn-of-the-century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner, Boston's most notorious socialite. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, witty—and greatly responsible for bridging Western and Eastern cultures. Okakura had been taught at a young age to speak English and was more than capable of expressing to Westerners the nuances of tea and the Japanese Tea Ceremony.In The Book of Tea Classic Edition, he discusses such topics as Zen and Taoism, but also the secular aspects of tea and Japanese life. The book emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that tea-induced simplicity affected the culture, art and architecture of Japan.Nearly a century later, Kakuzo's The Book of Tea Classic Edition is still beloved the world over, making it an essential part of any tea enthusiast's collection. Interwoven with a rich history of Japanese tea and its place in Japanese society is a poignant commentary on Asian culture and our ongoing fascination with it, as well as illuminating essays on art, spirituality, poetry, and more. The Book of Tea Classic Edition is a delightful cup of enlightenment from a man far ahead of his time.

    Although there are hundreds of books on Hinduism, there are only a few which provide a lucid, accessible, yet deeply layered account of the religion’s numerous belief systems, schools of thought, sects, tenets, scriptures, deities, rituals, customs, festivals and philosophies. This book is one of them. In the tradition of classics of the genre like K. M. Sen’s Hinduism and Sarvepalli Radhakrishnan’s The Hindu View of Life, this book captures the essence of Hinduism with brevity, insight and an enviable grasp of the myriad layers and intricacies of one of the world’s greatest religions. It is a book that is especially timely given the rather controversial role that religion has played in countries around the world. The author tells us why Hinduism is a religion that is well-suited to the needs of the world today: ‘In the twenty-first century, Hinduism has many of the attributes of a universal religion—a religion that is personal and individualistic, privileges the individual and does not subordinate one to a collectivity; a religion that grants and respects complete freedom to the believer to find his or her own answers to the true meaning of life; a religion that offers a wide range of choice in religious practice, even in regard to the nature and form of the formless God; a religion that places great emphasis on one’s mind, and values one’s capacity for reflection, intellectual enquiry, and self-study; a religion that distances itself from dogma and holy writ, that is minimally prescriptive and yet offers an abundance of options, spiritual and philosophical texts and social and cultural practices to choose from. In a world where resistance to authority is growing, Hinduism imposes no authorities; in a world of networked individuals, Hinduism proposes no institutional hierarchies; in a world of open-source information-sharing, Hinduism accepts all paths as equally valid; in a world of rapid transformations and accelerating change, Hinduism is adaptable and flexible, which is why it has survived for nearly 4,000 years.The text of The Hindu Way is embellished with over a hundred photographs and illustrations, many of them in colour, on various aspects of the religion. Based on Dr. Tharoor’s extensive writing on the subject, including the bestselling Why I Am a Hindu, this book gives the reader an unrivaled understanding of Hinduism.