Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

    Buck-toothed and cursed by shyness, Ripley turned his sense of being an outsider into an appreciation for the strangeness of the world. After selling his first cartoon to Time magazine at age eighteen, more cartooning triumphs followed, but it was his “Believe It or Not” conceit and the wildly popular radio shows it birthed that would make him one of the most successful entertainment figures of his time and spur him to search the globe’s farthest corners for bizarre facts, exotic human curiosities, and shocking phenomena.Ripley delighted in making outrageous declarations that somehow always turned out to be true—such as that Charles Lindbergh was only the sixty-seventh man to fly across the Atlantic or that “The Star Spangled Banner” was not the national anthem. Assisted by an exotic harem of female admirers and by ex-banker Norbert Pearlroth, a devoted researcher who spoke eleven languages, Ripley simultaneously embodied the spirit of Peter Pan, the fearlessness of Marco Polo and the marketing savvy of P. T. Barnum.In a very real sense, Ripley sought to remake the world’s aesthetic. He demanded respect for those who were labeled “eccentrics” or “freaks”—whether it be E. L. Blystone, who wrote 1,615 alphabet letters on a grain of rice, or the man who could swallow his own nose.By the 1930s Ripley possessed a vast fortune, a private yacht, and a twenty-eight room mansion stocked with such “oddities” as shrunken heads and medieval torture devices, and his pioneering firsts in print, radio, and television were tapping into something deep in the American consciousness—a taste for the titillating and exotic, and a fascination with the fastest, biggest, dumbest and most weird. Today, that legacy continues and can be seen in reality TV, YouTube, America’s Funniest Home Videos, Jackass, MythBusters and a host of other pop-culture phenomena. In the end Robert L. Ripley changed everything. The supreme irony of his life, which was dedicated to exalting the strange and unusual, is that he may have been the most amazing oddity of all.

    Written with passion and dramatic impact, Guelzo's masterful study offers a revealing new perspective on a man whose life was in many ways a paradox. Since its original publication in 1999, Abraham Lincoln: Redeemer President has garnered numerous accolades, not least the prestigious 2000 Lincoln Prize. As journalist Richard N. Ostling has noted, "Much has been written about Lincoln's belief and disbelief," but Guelzo's extraordinary account "goes deeper."

    It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

    Powell first arrived at the servants' entrance of one of those great houses in the 1920s. As a kitchen maid - the lowest of the low - she entered an entirely new world; one of stoves to be blacked, vegetables to be scrubbed, mistresses to be appeased, and bootlaces to be ironed. Work started at 5:30am and went on until after dark. It was a far cry from her childhood on the beaches of Hove, where money and food were scarce, but warmth and laughter never were. Yet from the gentleman with a penchant for stroking the housemaids' curlers, to raucous tea-dances with errand boys, to the heartbreaking story of Agnes the pregnant under-parlormaid, fired for being seduced by her mistress's nephew, Margaret's tales of her time in service are told with wit, warmth, and a sharp eye for the prejudices of her situation. Margaret Powell's true story of a life spent in service is a fascinating "downstairs" portrait of the glittering, long-gone worlds behind the closed doors of Downton Abbey and 165 Eaton Place.

    The enemy sits across the table and sleeps in the next room. Her husband of twenty-one years is plotting against her because he feels increasingly threatened - by Elizabeth's intellect, independence, and unwillingness to stifle her own thoughts. So Theophilus makes a plan to put his wife back in her place. One summer morning, he has her committed to an insane asylum.The horrific conditions inside the Illinois State Hospital in Jacksonville, Illinois, are overseen by Dr. Andrew McFarland, a man who will prove to be even more dangerous to Elizabeth than her traitorous husband. But most disturbing is that Elizabeth is not the only sane woman confined to the institution. There are many rational women on her ward who tell the same story: they've been committed not because they need medical treatment, but to keep them in line - conveniently labeled "crazy" so their voices are ignored.No one is willing to fight for their freedom and, disenfranchised both by gender and the stigma of their supposed madness, they cannot possibly fight for themselves. But Elizabeth is about to discover that the merit of losing everything is that you then have nothing to lose...

    Richard Nixon opens with young Navy lieutenant "Nick" Nixon returning from the Pacific and setting his cap at Congress, an idealistic dreamer seeking to build a better world. Yet amid the turns of that now legendary 1946 campaign, Nixon's finer attributes quickly gave way to unapologetic ruthlessness. It is a stunning overture to John A. Farrell's magisterial portrait of a man who embodied postwar American cynicism. Within four years of that first win, Nixon would be a U.S. senator; in six the vice president of the United States of America. "Few came so far, so fast, and so alone," Farrell writes. Finally president, Nixon's staff was full of bright young men who devised forward-thinking reforms addressing health care, poverty, civil rights, and protection of the environment. It was a fine legacy, but Nixon cared little for it. He aspired to make his mark on the world stage instead, and his 1972 opening to China was the first great crack in the Cold War. Nixon had another legacy, too: an America divided and polarized. It was Nixon who launched the McCarthy era, who set South against North, and who spurred the Silent Majority to despise and distrust the country's elites. He persuaded Americans to gnaw, as he did, on grievances—and to look at one another as enemies. Finally, in August 1974, after two years of the mesmerizing intrigue and scandal known as Watergate, Nixon became the only president to resign in disgrace. Richard Nixon is an enthralling tour de force biography of our darkest president, one that reviewers will hail as a defining portrait, and the full life of Nixon readers have awaited

    Includes more than fifty essays that recount extraordinary meals and little-known facts, of some of the world's most excellent foods - from the origin of an ingredient in a dish, to its history, to the vivid personalities - including the author's wife - who cook, serve and eat those dishes.

    As seen on Netflix's The Crown.Anne Glenconner has been at the center of the royal circle from childhood, when she met and befriended the future Queen Elizabeth II and her sister, the Princess Margaret. Though the firstborn child of the 5th Earl of Leicester, who controlled one of the largest estates in England, as a daughter she was deemed "the greatest disappointment" and unable to inherit. Since then she has needed all her resilience to survive the vipers of court life with her sense of humor intact. A unique witness to landmark moments in royal history, Maid of Honor at Queen Elizabeth's coronation, and a lady in waiting to Princess Margaret until her death in 2002, Anne's life has encompassed extraordinary drama and tragedy. In Lady in Waiting, she will share many intimate royal stories from her time as Princess Margaret's closest confidante as well as her own battle for survival: her broken-off first engagement on the basis of her "mad blood"; her 54-year marriage to the volatile, unfaithful Colin Tennant, Lord Glenconner, who left his fortune to a former servant; the death in adulthood of two of her sons; a third son she nursed back from a six-month coma following a horrific motorcycle accident. Through it all, Anne has carried on, traveling the world with the royal family, including visiting the White House, and developing the Caribbean island of Mustique as a safe harbor for the rich and famous-hosting Mick Jagger, David Bowie, Raquel Welch, and many other politicians, aristocrats, and celebrities.

    In May 2002, Tillman walked away from his $3.6 million NFL contract to enlist in the United States Army. He was deeply troubled by 9/11, and he felt a strong moral obligation to join the fight against al-Qaeda and the Taliban. Two years later, he died on a desolate hillside in southeastern Afghanistan.Though obvious to most of the two dozen soldiers on the scene that a ranger in Tillman’s own platoon had fired the fatal shots, the Army aggressively maneuvered to keep this information from Tillman’s wife, other family members, and the American public for five weeks following his death. During this time, President Bush repeatedly invoked Tillman’s name to promote his administration’s foreign policy. Long after Tillman’s nationally televised memorial service, the Army grudgingly notified his closest relatives that he had “probably” been killed by friendly fire while it continued to dissemble about the details of his death and who was responsible.In Where Men Win Glory, Jon Krakauer draws on Tillman’s journals and letters, interviews with his wife and friends, conversations with the soldiers who served alongside him, and extensive research on the ground in Afghanistan to render an intricate mosaic of this driven, complex, and uncommonly compelling figure as well as the definitive account of the events and actions that led to his death. Before he enlisted in the army, Tillman was familiar to sports aficionados as an undersized, overachieving Arizona Cardinals safety whose virtuosity in the defensive backfield was spellbinding. With his shoulder-length hair, outspoken views, and boundless intellectual curiosity, Tillman was considered a maverick. America was fascinated when he traded the bright lights and riches of the NFL for boot camp and a buzz cut. Sent first to Iraq—a war he would openly declare was “illegal as hell”—and eventually to Afghanistan, Tillman was driven by complicated, emotionally charged, sometimes contradictory notions of duty, honor, justice, patriotism, and masculine pride, and he was determined to serve his entire three-year commitment. But on April 22, 2004, his life would end in a barrage of bullets fired by his fellow soldiers.Krakauer chronicles Tillman’s riveting, tragic odyssey in engrossing detail highlighting his remarkable character and personality while closely examining the murky, heartbreaking circumstances of his death. Infused with the power and authenticity readers have come to expect from Krakauer’s storytelling, Where Men Win Glory exposes shattering truths about men and war.From the inside cover of ISBN 0385522266 / 9780385522267

    Based on the life-altering course of instruction he prepared and honed through many phone calls with his son, Twelve Recipes is the ultimate introduction to the kitchen. Peternell focuses on the core foods and dishes that comprise a successful home cook’s arsenal, each building skill upon skill—from toast, eggs, and beans, to vinaigrettes, pasta with tomato, and rice, to vegetables, soup, meats, and cake.Twelve Recipes will help home cooks develop a core repertoire of skills and increase their culinary confidence. Peternell tells you what basic ingredients and tools you need for a particular recipe, and then adds variations to expand your understanding. Each tip, instruction, and recipe connects with others to weave into a larger story that illuminates the connection between food and life. A deeply personal book, it was written by the chef alone and it glows with warmth and humor as he mulls over such mundane items as toast and rice to offer surprising new insights about foods that only seem exceedingly ordinary. It’s a book you’re as likely to keep by your bedside as your stovetop. With Peternell as your guide, the journey is pure pleasure and the destination is delicious.Twelve Recipes features gorgeous color photos and inset illustrations by Peternell’s wife and sons (all artists), and forewords by celebrated chef Alice Waters and New York Times columnist and bestselling author Michael Pollan.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    With wit and an appreciation of raunchy insults, Dalia Jurgensen reveals the secrets to holding one's own in male-dominated kitchens, surviving after-hours staff parties and turning out perfect plates when you know you're cooking for a poorly disguised restaurant critic.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books