Now he’s a full-time, stay-at-home Dad and his experience with food has changed . . . a little. He's come to realize that kids don’t need puree in a jar or special menus at restaurants, and that raising an adventurous eater is about exposure, invention, and patience. He writes of the highs and lows of teaching your child about food--the high of rediscovering how something tastes for the first time through a child’s unedited reaction, and the low of thinking you have a precocious vegetable fiend on your hands only to discover that a child’s preferences change from day to day (and may take years to include vegetables again). Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself who makes huge sandwiches, gobbles up hot chilis, and even helps around the kitchen sometimes. Hungry Monkey takes food enthusiasts on a new adventure in eating and offers dozens of delicious recipes that "little fingers" can help to make.

    Lisa Sanders, author of the monthly New York Times Magazine column "Diagnosis," the inspiration for the hit Fox TV series House, M.D.The experience of being ill can be like waking up in a foreign country. Life, as you formerly knew it, is on hold while you travel through this other world as unknown as it is unexpected. When I see patients in the hospital or in my office who are suddenly, surprisingly ill, what they really want to know is, ‘What is wrong with me?’ They want a road map that will help them manage their new surroundings. The ability to give this unnerving and unfamiliar place a name, to know it–on some level–restores a measure of control, independent of whether or not that diagnosis comes attached to a cure. Because, even today, a diagnosis is frequently all a good doctor has to offer.A healthy young man suddenly loses his memory–making him unable to remember the events of each passing hour. Two patients diagnosed with Lyme disease improve after antibiotic treatment–only to have their symptoms mysteriously return. A young woman lies dying in the ICU–bleeding, jaundiced, incoherent–and none of her doctors know what is killing her. In Every Patient Tells a Story, Dr. Lisa Sanders takes us bedside to witness the process of solving these and other diagnostic dilemmas, providing a firsthand account of the expertise and intuition that lead a doctor to make the right diagnosis.Never in human history have doctors had the knowledge, the tools, and the skills that they have today to diagnose illness and disease. And yet mistakes are made, diagnoses missed, symptoms or tests misunderstood. In this high-tech world of modern medicine, Sanders shows us that knowledge, while essential, is not sufficient to unravel the complexities of illness. She presents an unflinching look inside the detective story that marks nearly every illness–the diagnosis–revealing the combination of uncertainty and intrigue that doctors face when confronting patients who are sick or dying. Through dramatic stories of patients with baffling symptoms, Sanders portrays the absolute necessity and surprising difficulties of getting the patient’s story, the challenges of the physical exam, the pitfalls of doctor-to-doctor communication, the vagaries of tests, and the near calamity of diagnostic errors. In Every Patient Tells a Story, Dr. Sanders chronicles the real-life drama of doctors solving these difficult medical mysteries that not only illustrate the art and science of diagnosis, but often save the patients’ lives.

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    They know how to transform piles of yarn into sweaters and scarves. They know that some items, like woolen bikini tops, are better left unknit. They know that making a hat for a newborn baby isn’t just about crafting something small but appreciating the beginnings of life, which sometimes helps make peace with the endings. They know that if you knit your boyfriend a sweater, your relationship will most likely be over before the last stitch.Alanna Okun knows that crafting keeps her anxiety at bay. She knows that no one will ever be as good a knitting teacher as her beloved grandmother. And she knows that even when we can’t control anything else, we can at least control the sticks, string, and fabric right in front of us.Okun lays herself bare and takes readers into the parts of themselves they often keep hidden. Yet at the same time she finds humor in the daily indignities all crafters must face (like when you catch the dreaded Second Sock Syndrome and can’t possibly finish the second in a pair). Okun has written a book that will speak to anyone who has said to themselves, or to everyone within earshot, “I made that.”

    Topping 330 pounds and saddled with a systolic blood pressure reading over 200, he knew he was at a dangerous crossroads: if he wanted to see his small children grow up, he needed to change. And then came Crazy Ray. A former NASA scientist and an unconventional, passionate innovator, Ray Cronise saved Penn Jillette’s life with his wild “potato diet.”In Presto, Jillette takes us along on his journey from skepticism to the inspiring, life-changing momentum that transformed the magician’s body and mind. He describes the process in hilarious detail, as he performs his Las Vegas show, takes meetings with Hollywood executives, hangs out with his celebrity friends and fellow eccentric performers, all while remaining a dedicated husband and father. Throughout, he weaves in his views on sex, religion, and pop culture, making his story a refreshing, genre-busting account. Outspoken, frank, and bitingly clever, Presto is an incisive, rollicking read.

    She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas. Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

    Sega, on the other hand, was just a faltering arcade company with big aspirations and even bigger personalities. But that would all change with the arrival of Tom Kalinske, a man who knew nothing about videogames and everything about fighting uphill battles. His unconventional tactics, combined with the blood, sweat and bold ideas of his renegade employees, transformed Sega and eventually led to a ruthless David-and-Goliath showdown with rival Nintendo.The battle was vicious, relentless, and highly profitable, eventually sparking a global corporate war that would be fought on several fronts: from living rooms and schoolyards to boardrooms and Congress. It was a once-in-a-lifetime, no-holds-barred conflict that pitted brother against brother, kid against adult, Sonic against Mario, and the US against Japan.Based on over two hundred interviews with former Sega and Nintendo employees, Console Wars is the underdog tale of how Kalinske miraculously turned an industry punchline into a market leader. It's the story of how a humble family man, with an extraordinary imagination and a gift for turning problems into competitive advantages, inspired a team of underdogs to slay a giant and, as a result, birth a $60 billion dollar industry.

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    Mary Anne Schwalbe is waiting for her chemotherapy treatments when Will casually asks her what she's reading. The conversation they have grows into tradition: soon they are reading the same books so they can have something to talk about in the hospital waiting room. The ones they choose range from classic to popular, from fantastic to spiritual, and we hear their passion for reading and their love for each other in their intimate and searching discussions. A profoundly moving testament to the power of love between a child and parent, and the power of reading in our lives.

    It soon becomes clear, however, that each one seeks a recipe for something beyond the kitchen. Students include Claire, a young mother struggling with the demands of her family; Antonia, an Italian kitchen designer learning to adapt to life in America; and Tom, a widower mourning the loss of his wife to breast cancer. Chef Lillian, a woman whose connection with food is both soulful and exacting, helps them to create dishes whose flavor and techniques expand beyond the restaurant and into the secret corners of her students’ lives. One by one the students are transformed by the aromas, flavors, and textures of Lillian’s food, including a white-on-white cake that prompts wistful reflections on the sweet fragility of love and a peppery heirloom tomato sauce that seems to spark one romance but end another. Brought together by the power of food and companionship, the lives of the characters mingle and intertwine, united by the revealing nature of what can be created in the kitchen.

    Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?Dana Goodyear’s anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs—a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.

    After the Boston Tea Party, British and American soldiers and Massachusetts residents  have warily maneuvered around each other until April 19, when violence finally erupts at Lexington and Concord.  In June, however, with the city cut off from supplies by a British blockade and Patriot militia poised in siege, skirmishes give way to outright war in the Battle of Bunker Hill. It would be the bloodiest battle of the Revolution to come, and the point of no return for the rebellious colonists.Philbrick brings a fresh perspective to every aspect of the story. He finds new characters, and new facets to familiar ones. The real work of choreographing rebellion falls to a thirty-three year old physician named Joseph Warren who emerges as the on-the-ground leader of the Patriot cause and is fated to die at Bunker Hill. Others in the cast include Paul Revere, Warren’s fiancé the poet Mercy Scollay, a newly recruited George Washington, the reluctant British combatant General Thomas Gage and his more bellicose successor William Howe, who leads the three charges at Bunker Hill and presides over the claustrophobic cauldron of a city under siege as both sides play a nervy game of brinkmanship for control.With passion and insight, Philbrick reconstructs the revolutionary landscape—geographic and ideological—in a mesmerizing narrative of the robust, messy, blisteringly real origins of America.

    But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. when our ancestors adapted to using fire, humanity began.Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be used instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor.Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.--from the dustjacket

    As in her previous novels, Mones’s captivating story also brings into focus a changing China -- this time the hidden world of high culinary culture.When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang.In China Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise she begins to be transformed by the cuisine, by Sam’s family -- a querulous but loving pack of cooks and diners -- and most of all by Sam himself. The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places.