Sepinwall and Seitz have identified and ranked the 100 greatest scripted shows in American TV history. Using a complex, obsessively all- encompassing scoring system, they've created a Pantheon of top TV shows, each accompanied by essays delving into what made these shows great. From vintage classics like The Twilight Zone and I Love Lucy to modern masterpieces like Mad Men and Friday Night Lights, from huge hits like All in the Family and ER to short-lived favorites like Firefly and Freaks and Geeks, TV (THE BOOK) will bring the triumphs of the small screen together in one amazing compendium.Sepinwall and Seitz's argument has ended. Now it's time for yours to begin!

    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.

    In the six years since her first enormously successful vegetarian cookbook was published, there has been a huge increase in the number of people who choose not to eat meat. Linda's Kitchen, which contains over 200 delicious and inspiring new recipes, offers a blueprint for a vegetarian way of life but is also perfect for the thousands of people who are simply cutting down on meat for health reasons.The recipes have evolved from the kind of good food Linda cooks for her family and friends. They are simple to prepare and wonderful to eat. The dishes are healthy too: nutritionally well balanced and low in saturated fats. Many are suitable for vegans.For the newcomer to vegetarianism the seasonal menu-planning section, packed with ideas for different sorts of occasions - from family suppers to teenagers' parties, summer barbecues to a warming Sunday lunch - will show how easy it is to put together a vegetarian feast. The great recipes for Italian, Indian, Chinese and Mexican meals prove beyond a doubt that non-meat-eaters don't have to miss out on the fun of modern food.This is the cookbook for the way we are today!

    In the first episode of her “Bad With Money” podcast, Gaby Dunn asked random people at a coffee shop two questions: First, what’s your favorite sex position? Everyone was game to answer, even the barista. No holds barred. Then, she asked them how much money was in their bank accounts. Deathly silence. People were aghast. “That’s a very personal question!” they cried. And therein lies the problem.Gaby argues that our inability to speak honestly about money is our #1 barrier to understanding it, nurturing a stigma that leads to our shame, embarrassment, and anxiety, which in turn prevents us from taking ownership over this important part of our lives. She wants you to know that there are real reasons to feel helpless when it comes to managing your money, and that the patronizing know-it-alls on TV who blow air horns in your face and charge you up the wazoo for their self-help seminars do not have the answers.But despair not, there is a light at the end of this dark, moneyless tunnel. Through her own journey toward “financial literacy,” Gaby uncovers the real reasons that we feel so disempowered when it comes to finance—deeply rooted habits we inherited from our families, systemic imbalances, and intentionally-complicated terminology that makes it impossible for regular people to feel competent. Bad With Money isn’t going to tell you how to get rich or erase your debt, nor will it offer up a litany of humiliating confessions about horrible financial decisions that Gaby has made (okay, maybe some): it is an invitation from a friend who is just as clueless as you are. Equal parts memoir and journalistic investigation, Gaby covers topics like the financial dynamics of dating, the costs of mental health, and how to maintain your self-respect as a freelancer. In addition to debunking the “entitled millennial” stereotype, Gaby reveals essential truths like how “401K” is not the name of a sci-fi movie, why it feels like your bank teller is speaking a foreign language, and how to decide whether to take an unpaid internship.Weaving her own stories with the perspectives of various researchers, artists, students, her parents, a financial psychologist, her exes, and more, she reveals the ways that money makes us feel confused, hopeless, and terrified, and what it might look like to start taking control of our financial futures.

    Most evenings, they were too frazzled to do anything but slide a frozen pizza or fish sticks in the oven. That's when they had a breakthrough: what if they could stock their freezer with healthy, homemade food, rather than heavily processed food? Soon, they began gathering their friends to cook freezer-friendly meals together. They learned how to shop in bulk, cook larger quantities from scratch, stock their freezers with nutritious meals, and eventually made freezer cooking a lifestyle.In From Freezer to Table, Rachel and Polly share the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties or Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature in your home. With their 75+ simple, family-friendly recipes--all made from whole food ingredients--anyone can stock their freezer with wholesome favorites, like mixed berry scones, homemade chicken tenders, and slow-cooker carnitas. From Freezer to Table will help you reclaim your kitchen from unhealthy processed foods, while simultaneously saving your wallet, your waistline, and your time. Finally, you'll be able to enjoy delicious, stress-free meals around the table with those you love most.

    She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

    But it’s harder to understand why we can't seem to stop eating—even when we know better. When we want so badly to say "no," why do we continue to reach for food? Dr. David Kessler, the dynamic former FDA commissioner who reinvented the food label and tackled the tobacco industry, now reveals how the food industry has hijacked the brains of millions of Americans. The result? America’s number-one public health issue. Dr. Kessler cracks the code of overeating by explaining how our bodies and minds are changed when we consume foods that contain sugar, fat, and salt. Food manufacturers create products by manipulating these ingredients to stimulate our appetites, setting in motion a cycle of desire and consumption that ends with a nation of overeaters. The End of Overeating explains for the first time why it is exceptionally difficult to resist certain foods and why it’s so easy to overindulge. Dr. Kessler met with top scientists, physicians, and food industry insiders. The End of Overeating uncovers the shocking facts about how we lost control over our eating habits—and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters—from popular brand manufacturers to advertisers, chain restaurants, and fast food franchises. For the millions of people struggling with weight as well as for those of us who simply don't understand why we can't seem to stop eating our favorite foods, Dr. Kessler’s cutting-edge investigation offers new insights and helpful tools to help us find a solution. There has never been a more thorough, compelling, or in-depth analysis of why we eat the way we do.

    Not his brother Roy, who ran the company’s finances; not the bankers; and not his wife, Lillian. Amusement parks at that time, such as Coney Island, were a generally despised business, sagging and sordid remnants of bygone days. Disney was told that he would only be heading toward financial ruin. But Walt persevered, initially financing the park against his own life insurance policy and later with sponsorship from ABC and the sale of thousands and thousands of Davy Crockett coonskin caps. Disney assembled a talented team of engineers, architects, artists, animators, landscapers, and even a retired admiral to transform his ideas into a soaring yet soothing wonderland of a park. The catch was that they had only a year and a day in which to build it. On July 17, 1955, Disneyland opened its gates…and the first day was a disaster. Disney was nearly suicidal with grief that he had failed on a grand scale. But the curious masses kept coming, and the rest is entertainment history. Eight hundred million visitors have flocked to the park since then. In Disney’s Land, Richard Snow brilliantly presents the entire spectacular story, a wild ride from vision to realization, and an epic of innovation and error that reflects the uniqueness of the man determined to build “the happiest place on earth” with a watchmaker’s precision, an artist’s conviction, and the desperate, high-hearted recklessness of a riverboat gambler.

    Draper's history is an intelligent and witty behind-the-scenes look at this cultural icon and its course from its hippie beginnings to a high-profile magazine. 16 pages of photographs.

    In FOLKS, THIS AIN'T NORMAL, he discusses how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love. Salatin has many thoughts on what normal is and shares practical and philosophical ideas for changing our lives in small ways that have big impact.Salatin, hailed by the New York Times as "Virginia's most multifaceted agrarian since Thomas Jefferson [and] the high priest of the pasture" and profiled in the Academy Award nominated documentary Food, Inc. and the bestselling book The Omnivore's Dilemma, understands what food should be: Wholesome, seasonal, raised naturally, procured locally, prepared lovingly, and eaten with a profound reverence for the circle of life. And his message doesn't stop there. From child-rearing, to creating quality family time, to respecting the environment, Salatin writes with a wicked sense of humor and true storyteller's knack for the revealing anecdote. Salatin's crucial message and distinctive voice--practical, provocative, scientific, and down-home philosophical in equal measure--make FOLKS, THIS AIN'T NORMAL a must-read book.

    Eighty million books later, Nancy Drew has survived the Depression, World War II, and the sixties (when she was taken up with a vengeance by women’s libbers) to enter the pantheon of American girlhood. As beloved by girls today as she was by their grandmothers, Nancy Drew has both inspired and reflected the changes in her readers’ lives. Here, in a narrative with all the vivid energy and page-turning pace of Nancy’s adventures, Melanie Rehak solves an enduring literary mystery: Who created Nancy Drew? And how did she go from pulp heroine to icon?  The brainchild of children’s book mogul Edward Stratemeyer, Nancy was brought to life by two women: Mildred Wirt Benson, a pioneering journalist from Iowa, and Harriet Stratemeyer Adams, a well-bred wife and mother who took over as CEO after her father died. In this century-spanning story, Rehak traces their roles—and Nancy’s—in forging the modern American woman.

    From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    In The Intellectual Devotional: Modern Culture, authors David S. Kidder and Noah D. Oppenheim explore the fascinating world of contemporary culture to offer 365 daily readings that provide the essential references needed to navigate the world today.Quench your intellectual thirst with an overview of the literature, music, film, personalities, trends, sports, and pop references that have defined the way we live. From the Slinky to Star Wars; Beatlemania to Babe Ruth; flappers to fascism—refreshing your memory and dazzling your friends has never been easier, or more fun. Whether you're a trivia genius, pop-culture buff, or avid reader, you'll be riveted by this comprehensive journey through contemporary culture.

    Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

    Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen