Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy.

    Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:Magical Coconut Cookie BarsChocolate Chip Cream Cheese BrowniesPeanut Butter CrisscrossesNYC Black & WhitesKey Lime Shortbread RoundsCall Me BlondiesMacadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!

    We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch�teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.

    If this beautifully written book were a smell, it would be a crisp green apple.”—Claire Dederer, bestselling author of PoserSeason to Taste is an aspiring chef’s moving account of finding her way—in the kitchen and beyond—after a tragic accident destroys her sense of smell. Molly Birnbaum’s remarkable story—written with the good cheer and great charm of popular food writers Laurie Colwin and Ruth Reichl—is destined to stand alongside Julie Powell’s Julie and Julia as a classic tale of a cooking life. Season to Taste is sad, funny, joyous, and inspiring.

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie’s food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen.  Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there’s always an excuse for cake.

    Her family's house and sumptuous garden in the Italian seaside town of Livorno are at the center of this captivating book that weaves together simple, delicious recipes with a love of home, family, nature, custom, and, above all, food. The family cook, Emilia, a feisty, temperamental woman from a nearby fishing village, dutifully produces bland white dishes for every family meal, as dictated by Patrizia's grandfather. But behind the kitchen door it's a different story. One day seven-year-old Patrizia is led by a wonderful smell into the kitchen, where Emilia is preparing a spicy red sauce bursting with garlic and onion. With one bite, Patrizia becomes hooked. In the spacious, sun-drenched kitchen and adjoining herb garden, Emilia takes Patrizia under her wing, disclosing the secrets of her favorite Tuscan dishes.Through vivid descriptions and charming anecdotes, Chen brings to life the white Carrara marble terraces, the coal-burning stoves, antique roses, and sacks of chestnut flour that fill the family house, kitchen, and garden. This delightful and evocative narrative will welcome you into the heart of Patrizia's Tuscan home and allow you to bring the robust flavors of Emilia's cooking into your own kitchen.

    Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did.Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a book for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.