Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    noodle," an editorial noting the passing, at age ninety-six, of Momofuku Ando, the inventor of instant ramen. Ando's existence came as a shock to many, but not to Andy Raskin, who had spent three years trying to meet the noodle pioneer.The Ramen King and I is Raskin's funny and, at times, painfully honest memoir about confronting the truth of his dating life-with Ando as his spiritual guide. Can instant ramen lead one to a committed relationship? And is sushi the secret to self-acceptance?A true tale of hunger in its many forms, The Ramen King and I is about becoming slaves to our desires and learning to break free.

    That list, which included “You won’t have to shout at me that I’m deaf,” and “I won’t blame the family dog for my incontinence,” became the basis of this rousing collection of dos and don’ts, wills and won’ts that is equal parts hilarious, honest, and practical.The fact is, we don’t want to age the way previous generations did. “Old people” hoard. They bore relatives—and strangers—with tales of their aches and pains. They insist on driving long after they’ve become a danger to others (and themselves). They eat dinner at 4pm. They swear they don’t need a cane or walker (and guess what happens next). They never, ever apologize. But there is another way . . .In Stupid Things I Won’t Do When I’m Old, Petrow candidly addresses the fears, frustrations, and stereotypes that accompany aging. He offers a blueprint for the new old age, and an understanding that aging and illness are not the same. As he writes, “I meant the list to serve as a pointed reminder—to me—to make different choices when I eventually cross the threshold to ‘old.’”Getting older is a privilege. This essential guide reveals how to do it with grace, wisdom, humor, and hope. And without hoarding.

    Do you know where your sugar is coming from?Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping--with less and even no added sugar.Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family--a roller coaster of unexpected discoveries and challenges.

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    Round as in stout, chubby, and hungry, always and endlessly hungry. He grew up in a big, loud Italian family in White Plains, New York, where meals were epic, outsize affairs. At those meals, he demonstrated one of his foremost qualifications for his future career: an epic, outsize appetite for food. But his relationship with eating was tricky, and his difficulties with managing it began early.When he was named the restaurant critic for the New York Times in 2004, he knew enough to be nervous. He would be performing one of the most closely watched tasks in the epicurean universe; a bumpy ride was inevitable, especially for someone whose writing beforehand had focused on politics, presidential campaigns, and the Pope.But as he tackled his new role as one of the most loved and hated tastemakers in the New York restaurant world, he also had to make sense of a decades-long love-hate affair with food, which had been his enemy as well as his friend. Now he’d have to face down this enemy at meal after indulgent meal. His Italian grandmother had often said, "Born round, you don’t die square." Would he fall back into his worst old habits? Or had he established a truce with the food on his plate?In tracing the highly unusual path Bruni traveled to become a restaurant critic, Born Round tells the captivating story of an unpredictable journalistic odyssey and provides an unflinching account of one person’s tumultuous, often painful lifelong struggle with his weight. How does a committed eater embrace food without being undone by it? Born Round will speak to every hungry hedonist who has ever had to rein in an appetite to avoid letting out a waistband, and it will delight anyone interested in matters of family, matters of the heart, and the big role food plays in both.

    His plan began when he adopted Maude’s mother and indoctrinated her with his esoteric ideals. Her mission was to give him a daughter as blonde as she was, and then to take charge of the child’s education. That child was Maude, on whom her father conducted his outrageous experiment—to raise the perfect ‘super-human’ being.The three lived in an isolated mansion in northern France, where her father made her undergo endless horrifying endurance tests. Maude had to hold an electric fence without flinching. Her parents locked her in a cellar overnight and ordered her to sit still on a stool in the dark, contemplating death, while rats scurried around her feet.How did this girl, with her loveless and lonely childhood, emerge so unscathed, so full of the empathy that was absent in her childhood? How did she manage to escape?Maude was sustained by her love of nature and animals and her passion for literature. In writing this memoir, Maude Julien shows that it is possible to overcome severe trauma. She recounts her chilling and deeply moving story in a compelling and compassionate voice.

    And some people have no sense of direction, are terrified of pigeons, and get motion sickness from tying their shoes. These people are meant to stay home and eat nachos. Geraldine DeRuiter is the latter. But she won't let that stop her. Hilarious, irreverent, and heartfelt, All Over the Place chronicles the years Geraldine spent traveling the world after getting laid off from a job she loved. Those years taught her a great number of things, though the ability to read a map was not one of them. She has only a vague idea of where Russia is, but she now understands her Russian father better than ever before. She learned that what she thought was her mother's functional insanity was actually an equally incurable condition called "being Italian." She learned what it's like to travel the world with someone you already know and love -- how that person can help you make sense of things and make far-off places feel like home. She learned about unemployment and brain tumors, lost luggage and lost opportunities, and just getting lost in countless terminals and cabs and hotel lobbies across the globe. And she learned that sometimes you can find yourself exactly where you need to be -- even if you aren't quite sure where you are.

    In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he’s discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.

    The pink covers, the flimsy paper, the zillion volumes in the series that kept you reading for your entire adolescence. Spurred by the commercial success of Sweet Valley High and The Babysitters Club, these were not the serious-issue YA novels of the 1970s, nor were they the blockbuster books of the Harry Potter and Twilight ilk. They were cheap, short, and utterly beloved.PAPERBACK CRUSH dives in deep to this golden age with affection, history, and a little bit of snark. Readers will discover (and fondly remember) girl-centric series on everything from correspondence (Pen Pals and Dear Diary) to sports (The Pink Parrots, Cheerleaders, and The Gymnasts) to a newspaper at an all-girls Orthodox Jewish middle school (The B.Y. Times) to a literal teen angel (Teen Angels: Heaven Can Wait, where an enterprising guardian angel named Cisco has to earn her wings “by helping the world’s sexist rock star.”) Some were blatant ripoffs of the successful series (looking at you, Sleepover Friends and The Girls of Canby Hall), some were sick-lit tearjerkers à la Love Story (Abby, My Love) and some were just plain perplexing (Uncle Vampire??) But all of them represent that time gone by of girl-power and endless sessions of sustained silent reading.In six hilarious chapters (Friendship, Love, School, Family, Jobs, Terror, and Tragedy), Bustle Features Editor Gabrielle Moss takes the reader on a nostalgic tour of teen book covers of yore, digging deep into the history of the genre as well as the stories behind the best-known series.

    While chronicling her evolution as a writer, Ginsberg takes a behind-the-scenes look at restaurant life—revealing that yes, when pushed, a server will spit in food, and, no, that's not really decaf you're getting—and how most people in this business are in a constant state of waiting to do something else.Colorful, insightful, and often irreverent, Ginsberg's stories truly capture the spirit of the universal things she's learned about human nature, interpersonal relationships, the frightening things that go on in the kitchen, romantic hopes dashed and rebuilt, and all of the frustrating and funny moments in this life. Waiting is for everyone who has had to wait for their life to begin—only to realize, suddenly, that they're living it.

    While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love—celebrating the fact that the solutions to the loss of agrobiodiversity aren’t difficult; they’re delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love.

    Everyone is doing it now.Disarmed of falsehood, he was left only with the awful truth: John Hodgman is an older white male monster with bad facial hair, wandering like a privileged Sasquatch through three wildernesses: the hills of Western Massachusetts where he spent much of his youth; the painful beaches of Maine that want to kill him (and some day will); and the metaphoric haunted forest of middle age that connects them.Vacationland collects these real life wanderings, and through them you learn of the horror of freshwater clams, the evolutionary purpose of the mustache, and which animals to keep as pets and which to kill with traps and poison. There is also some advice on how to react when the people of coastal Maine try to sacrifice you to their strange god.Though wildly, Hodgmaniacally funny as usual, it is also a poignant and sincere account of one human facing his forties, those years when men in particular must stop pretending to be the children of bright potential they were and settle into the failing bodies of the wiser, weird dads that they are.

    . . or it might have been last night, when you watched three episodes in a row. But either way, fifteen years after the show first aired, it's more popular than ever, and fans have only one problem--what to watch, or read, next.Fortunately, Rolling Stone writer Andy Greene has that answer. In his brand-new oral history, The Office: The Untold Story of the Greatest Sitcom of the 2000s, Greene will take readers behind the scenes of their favorite moments and characters. Greene gives us the true inside story behind the entire show, from its origins on the BBC through its impressive nine-season run in America, with in-depth research and exclusive interviews. Fans will get the inside scoop on key episodes from "The Dundies" to "Threat Level Midnight" and "Goodbye, Michael," including behind-the-scenes details like the battle to keep it on the air when NBC wanted to pull the plug after just six episodes and the failed attempt to bring in James Gandolfini as the new boss after Steve Carell left, spotlighting the incredible, genre-redefining show created by the family-like team, who together took a quirky British import with dicey prospects and turned it into a primetime giant with true historical and cultural significance.Hilarious, heartwarming, and revelatory, The Office gives fans and pop culture buffs a front-row seat to the phenomenal sequence of events that launched The Office into wild popularity, changing the face of television and how we all see our office lives for decades to come.

    Reporters flocked to the scene. Well-known columnists took up conspicuous seats in the courtroom. The defendant was relentlessly scrutinized for signs of guilt or innocence. Everyone—rich and poor, suffragists and social conservatives, legal scholars and laypeople—had an opinion about Lizzie Borden’s guilt or innocence.The popular fascination with the Borden murders and its central, enigmatic character has endured for more than a hundred years, but the legend often outstrips the story. Based on transcripts of the Borden legal proceedings, contemporary newspaper articles, previously withheld lawyer's journals, unpublished local reports, and recently unearthed letters from Lizzie herself, The Trial of Lizzie Borden is a definitive account of the Borden murder case and offers a window into America in the Gilded Age, showcasing its most deeply held convictions and its most troubling social anxieties.