In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.

    Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor.Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    Piercing the fog of mysticism and sentimentality that engulfs art, the essays in The Romantic Manifesto explain why, since time immemorial, man has created and consumed works of art.Ayn Rand argues that objective standards in art are possible because art is not a subjective luxury, but rather a critical need of human life—not a material need, but a need of man’s rational mind, the faculty on which his material survival depends.Ayn Rand explains the indispensable function of art in man’s life (ch. 1), the objective source of man’s deeply personal, emotional response to art (ch. 2), and how an artist’s fundamental, often unstated view of man and of the world shapes his creations (ch. 3).Turning to her own field of artistic creation, Rand elaborates (ch. 5) on her distinctive theory of literature and identifies principles by which to judge an artwork objectively. “What is Romanticism?” (ch. 6) sheds new light on the nature and philosophy of the school of literature under which Rand classified her own work. Later essays explain how contemporary art reveals the debased intellectual state of our culture (ch. 7, 8 and 9).In the final essay Rand articulates the goal of her own fiction writing as “the projection of an ideal man, as an end in itself”—and explains that she originated her philosophy as a means to this end.Table of ContentsIntroductionThe Psycho-Epistemology of ArtPhilosophy and Sense of LifeArt and Sense of LifeArt and CognitionBasic Principles of LiteratureWhat Is Romanticism?The Esthetic Vacuum of Our AgeBootleg RomanticismArt and Moral TreasonIntroduction to Ninety-ThreeThe Goal of My WritingThe Simplest Thing in the WorldIndex

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    It was founded in a bizarre but momentous "Land Run" in 1889, when thousands of people lined up along the borders of Oklahoma Territory and rushed in at noon to stake their claims. Since then, it has been a city torn between the wild energy that drives its outsized ambitions, and the forces of order that seek sustainable progress. Nowhere was this dynamic better realized than in the drama of the Oklahoma City Thunder basketball team's 2012-13 season, when the Thunder's brilliant general manager, Sam Presti, ignited a firestorm by trading future superstar James Harden just days before the first game. Presti's all-in gamble on "the Process"—the patient, methodical management style that dictated the trade as the team’s best hope for long-term greatness—kicked off a pivotal year in the city's history, one that would include pitched battles over urban planning, a series of cataclysmic tornadoes, and the frenzied hope that an NBA championship might finally deliver the glory of which the city had always dreamed.Boom Town announces the arrival of an exciting literary voice. Sam Anderson, former book critic for New York magazine and now a staff writer at the New York Times magazine, unfolds an idiosyncratic mix of American history, sports reporting, urban studies, gonzo memoir, and much more to tell the strange but compelling story of an American city whose unique mix of geography and history make it a fascinating microcosm of the democratic experiment. Filled with characters ranging from NBA superstars Kevin Durant and Russell Westbrook; to Flaming Lips oddball frontman Wayne Coyne; to legendary Great Plains meteorologist Gary England; to Stanley Draper, Oklahoma City's would-be Robert Moses; to civil rights activist Clara Luper; to the citizens and public servants who survived the notorious 1995 bombing of the Alfred P. Murrah federal building, Boom Town offers a remarkable look at the urban tapestry woven from control and chaos, sports and civics.

    Freeman tells the story of the factory and examines how it has reflected both our dreams and our nightmares of industrialization and social change. He whisks readers from the early textile mills that powered the Industrial Revolution to the factory towns of New England to today’s behemoths making sneakers, toys, and cellphones in China and Vietnam. Behemoth offers a piercing perspective on how factories have shaped our societies and the challenges we face now.

    Whose lists? Who knows. The lists were found discarded in shopping carts, dropped on supermarket floors and parking lots, even tucked in returned library books. But the fact that they were discarded is not what's interesting about them. It's that they were found - found and/or collected by Bill Keaggy, proprietor of Grocerylists.org and the author of the world's first compilation of lost grocery lists. This book.If we are what we eat, then this book reveals deep and strange truths about the average food shopper (not to mention more mundane facts like a lot of people love vodka, banana is actually very difficult to spell and that butter used to be dyed yellow using marigolds).Separated into chapters - funny lists, sad lists, unhealthy lists, organized lists - the book also includes humorous commentary by the author and some delicious recipes created from found grocery lists. Quirky sidebars and odd food facts round out the menu.*Translation: Cabbage, bird food, noodles, buttermilk, dog yogurt (duh), bananas, shampoo, cream of celery soup.

    This irreverent and intelligent expose brings sanity and good sense to one of life's great pleasures." ―Steven Pinker, author of Angels of Our Better NatureNever before have we had so much information available to us about food and health. There’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science?Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.

    Eccentric owners, strange treasures, obscure facts—it's all here. Whip up a Triple Chocolate Scone while you read about the mechanical elephants at Waddeston Manor, savor an Apple & Cinnamon Scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall, or marvel at a Ightham Mote's Grade 1 listed dog kennel while you savor a Cheese, Spring Onion and Bacon Scone. 50 of the best scones in history and 50 of the best places to read about—you’ll never need to leave the kitchen again. Includes dual measures.

    Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go.In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result.The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares, also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.

    Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

    A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

     Celebrated writer and contrarian Bill James has voraciously read true crime throughout his life and has been interested in writing a book on the topic for decades. Now, with Popular Crime, James takes readers on an epic journey from Lizzie Borden to the Lindbergh baby, from the Black Dahlia to O. J. Simpson, explaining how crimes have been committed, investigated, prosecuted and written about, and how that has profoundly influenced our culture over the last few centuries— even if we haven’t always taken notice. Exploring such phenomena as serial murder, the fluctuation of crime rates, the value of evidence, radicalism and crime, prison reform and the hidden ways in which crimes have shaped, or reflected, our society, James chronicles murder and misdeeds from the 1600s to the present day. James pays particular attention to crimes that were sensations during their time but have faded into obscurity, as well as still-famous cases, some that have never been solved, including the Lindbergh kidnapping, the Boston Strangler and JonBenet Ramsey. Satisfyingly sprawling and tremendously entertaining, Popular Crime is a professed amateur’s powerful examination of the incredible impact crime stories have on our society, culture and history.