In this delightful, superbly researched biography, award-winning historian Kathryn Hughes pulls back the lace curtains to reveal the woman behind the book--Mrs. Beeton, the first domestic diva of the modern age--and explores the life of the book itself.Isabella Beeton was a twenty-one-year-old newlywed with only six months’ experience running her own home when--coaxed by her husband, a struggling publisher--she began to compile her book of recipes and domestic advice. The aspiring mother hardly suspected that her name would become synonymous with housewifery for generations.  Nor would the women who turned to the book for guidance ever have guessed that its author lived in a simple house in the suburbs with a single maid-of-all-work instead of presiding over a well-run estate. Isabella would die at twenty-eight, shortly after the book's publication, never knowing the extent of her legacy. As her survivors faced bankruptcy, sexual scandal and a bitter family feud that lasted more than a century, Mrs. Beeton’s book became an institution. For an exploding population of the newly affluent, it prescribed not only how to cook and clean but ways to cope with the social flux of the emerging consumer culture: how to plan a party for ten, whip up a hair pomade or calculate how much money was needed to permit the hiring of a footman. In the twentieth century, Mrs. Beeton would be accused of plagiarism, blamed for the dire state of British cookery and used to market everything from biscuits to meat pies.This elegant, revelatory portrait of a lady journalist, as she lived and as she existed in the minds of her readers, is also a vivid picture of Victorian home life and its attendant anxieties, nostalgia, and aspirations--not so different from those felt in America today.

    Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

     Attu was the westernmost island in the Aleutian chain, located one thousand miles from Alaska, and subject to brutal weather all year round. Prior to the war it had been home to two Americans and forty-five Aleut hunters and their families, but in June 1942 the Japanese had seized the island and now had over two-thousand troops on the barren island threatening the security of the U.S. mainland. The Battle of the Komandorski Islands in the Bering Sea on March 26, 1943, cleared the way for attempt to retake the island of Attu. Code-named Operation Landgrab, the U.S. military planned for the invasion to take place in May. Army planners had initially thought this would be a quick operation, but instead of being a short invasion it dragged on for over two weeks. The Japanese had realized that their options were limited and so launched a last-ditch banzai charge against the American frontline that was suffering from brutal Arctic conditions, equipment failures and food shortages. Although the U.S. military was able to recapture the island it had cost the lives of over five hundred American soldiers. Robert J. Mitchell, Sewell T. Tyng and Nelson Drummond’s book The Capture of Attu provides fascinating insight into this ferocious conflict. Part One of the book provides an overview of the military campaign while Part Two provides personal narratives of the soldiers who fought. This book attempts to put the reader on the battlefield with the ground soldier. Men who fought on Attu, officers and enlisted men, told their stories to Lieutenant Robert J. Mitchell of the 32d Infantry, one of the regiments engaged. These stories tell of the discomforts and perils, the failures and successes, the fear and courage, the many fights between small groups and the occasional humor, of which battle consists. Robert J. Mitchell served as a lieutenant in the US Army's 7th Infantry Division in World War II, being stationed on Attu Island off of Alaska as well as other areas of the Pacific. He was shot in the chest while on Attu and carried the bullet for the rest of his life. While recuperating, he wrote the stories of the other men in his hospital tent. For this he was made an aide to the general in charge of media for the rest of the war. He passed away in 1992. His co-authors Sewell T. Tyng and Nelson Drummond also served on Attu and passed away in 1946 and 1999 respectively. Their book The Capture of Attu was first published in 1944.

    Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region-Vermont Soy, Jasper Hill Farm, Pete's Greens, Patchwork Farm & Bakery, Apple Cheek Farm, Claire's Restaurant and Bar, and Bonnieview Farm, to name only a few. The mostly young entrepreneurs have created a network of community support; they meet regularly to share advice, equipment, and business plans, and to loan each other capital. Hardwick is fast becoming a model for other communities to replicate its success. Author Ben Hewitt presents the captivating story of a small town coming back to life, The Town That Food Saved is narrative nonfiction at its best: full of colorful characters and grounded in an idea that will revolutionize the way we eat.

    The memoir tells his story starting from the ambivalence he had about being drafted through the firefights and wounds he experienced in Vietnam to the estrangement he felt as he walked out of Walter Reed hospital into a civilian world not very interested in a faraway war. It also tells a tale of the commonplace courage of the twenty-year-old infantrymen of Charley Company, 5th of the 12th, 199th Light Infantry Brigade, and of the cowardice and character flaws of a Lieutenant more interested in his own glory and advancement than the well-being of his platoon. The good, the bad, and the ugly of a country and an army fighting a distant war for unclear purposes are all on display in this account focused on nine months of war in 1969.

    Yet it's really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain.With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from body's metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where it's going—and why it changes by the day.

    In September 1970, two boys met in the playground on their first day at secondary school in North London. They formed what would be described at the Old Bailey thirty years later as ‘a unique and wicked bond’. Between 1982 and 1986, striking near lonely railway stations in London and the Home Counties, their partnership took them from rape to murder. Three police forces pooled their resources to catch them in the biggest criminal manhunt since the Yorkshire Ripper Enquiry.A Dangerous Place is the first full-length account of the crimes of John Duffy and David Mulcahy. Told by the son of one of the police officers who led the enquiry, exhaustively researched and with unprecedented access, this is the story of two of the most notorious serial killers of the twentieth century and the times they operated in. It is the story of the women who died at their hands. It is the story of the women who survived them, and who had the courage to ensure justice was done. And it is the story of a father, told by a son.

    Author Mick Minas goes behind the scenes-- interviewing players, coaches, and front office personnel--to create the first in-depth look at the history of the Clippers.The Curse is filled with drama: the unauthorized relocation of the franchise that led to the NBA filing a multi-million dollar lawsuit against the Clippers, the disruption of the team's first playoff appearance by the Los Angeles riots, the bold but unsuccessful attempt to sign Kobe Bryant at the peak of his career, and the scandal that ultimately resulted in owner Donald Sterling being banned from the NBA for life. Featuring some of basketball's biggest names, including World B. Free, Elgin Baylor, Danny Manning, Doc Rivers, Larry Brown, Dominique Wilkins, Elton Brand, Baron Davis, Blake Griffin, and Chris Paul, The Curse delves into the disasters of the past and the complications of the present. This is the definitive history of the NBA's most dysfunctional franchise.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

    The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.

    We first met the host of Chopped, All-Star Academy and other shows when he invaded homes as one of the “fab five” on Queer Eye for the Straight Guy in 2003. But who is this dapper, openly-gay, man in mod suits and Chuck Taylor sneakers? And what’s really happening on those Food Network sets? During an expansive conversation in his “stupid”-nice Brooklyn home, Allen talks candidly about the “filthy” things happening behind the scenes, why The New York Times should be ashamed for how it treated chef Guy Fieri, and what it was like coming out to his conservative, Christian parents. Allen was interviewed by veteran journalist Tom Roston, who also conducted the bestelling Ken Burns Kindle Singles Interview. A frequent contributor to The New York Times, Roston has also examined the sweet and salty world of food for Food Republic, tripping on Hawaiian Kava, uncovering the truth about the smell of Subway bread, and going on a fast-food fish filet binge that he still hasn’t recovered from. Cover design by Adil Dara.

    As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so said St. Jerome, who forbade nuns to eat beans because they "tickle the genitals"), Beans is a ripping tale of a truly magical fruit.

    - help is finally at hand. That help comes in the comfortingly accessible form of Stephen Trombley's Short History of Western Thought, which outlines the 2,500-year history of European ideas from the philosophers of Classical Antiquity to the thinkers of today, No major representative of any significant strand of Western thought escapes Trombley's attention: the Christian Scholastic theologians of the Middle Ages, the great philosophers of the Enlightenment, the German idealists from Kant to Hegel; the utilitarians Bentham and Mill; the transcendentalists Emerson and Thoreau; Kierkegaard and the existentialists; the analytic philosophers Russell, Moore, Whitehead and Wittgenstein; and - last but not least - the four shapers-in-chief of our modern world: the philosopher, historian and political theorist Karl Marx; the naturalist Charles Darwin, proposer of the theory of evolution; Sigmund Freud, the father of psychoanalysis; and the theoretical physicist Albert Einstein, begetter of the special and general theories of relativity and founder of post-Newtonian physics.

    officials were turning the surveillance powers of the federal government -- designed to stop terrorist attacks -- against the Republican presidential team. These were the ruthless tactics of a Soviet-style police state, not a democratic republic.The Red Thread asks the simple question: Why? What is it that motivated these anti-Trump conspirators from inside and around the Obama administration and Clinton networks to depart so drastically from "politics as usual" to participate in a seditious effort to overturn an election?Finding clues in an array of sources, Diana West uses her trademark investigative skills, honed in her dazzling work, American Betrayal, to construct a fascinating series of ideological profiles of well-known but little understood anti-Trump actors, from James Comey to Christopher Steele to Nellie Ohr, and the rest of the Fusion GPS team; from John Brennan to the numerous Clintonistas still patrolling the Washington Swamp after all these years, and more.Once, we knew these officials by august titles and reputation; after The Red Thread, readers will recognize their multi-generational and inter-connecting communist and socialist pedigrees, and see them for what they really are: foot-soldiers of the Left, deployed to take down America's first "America First" and most anti-Communist president.If we just give it a pull, the "red thread" is very long and very deep.