Trillin knows that the search for good food requires constant vigilance particularly when outside the Big Apple. Not that Cincinnati and Houston and Kansas City (his hometown) lack magnificent places to eat—if one can resist the importunities of those well-meaning ignoramuses who insist on hauling you off to La Maison de la Casa House, the pride of local epicures too dumb to realize that the noblest culinary creations of the American heartland are barbecued ribs, fried chicken, hash browns and hamburgers. Trillin is ready to do battle for K.C.'s Winstead's as the home of the greatest burger in the USA. Generally, he advises, you will do fine if you avoid ""any restaurant the executive secretary of the chamber of commerce is particularly proud of."" Also, any restaurant with (ply)wood paneling and ""atmosphere,"" where the food is likely to taste ""something like a medium-rare sponge."" This then is not a celebration of multi-star ""restaurants"" but of diners, roadhouses, eateries—the kind that serve food on wax paper or plastic plates and to hell with Craig Claiborne. With tongue in stuffed cheek Trillin gives the finger to the food snobs, confessing his secret vices with fiendish glee and high good humor.

    His characters, almost all of who are first-generation Indian Americans, subvert our expectations that they will sit quietly by. We meet two brothers caught in an elaborate web of envy and loathing; a young gay man who becomes involved with an older man whose secret he could never guess; three women who almost gleefully throw off the pleasant agreeability society asks of them; and, in the final pair of linked stories, a young couple struggling against the devastating force of community gossip. If You See Me, Don't Say Hi examines the collisions of old world and new world, small town and big city, traditional beliefs (like arranged marriage) and modern rituals (like Facebook stalking). The men and women in these stories are full of passion, regret, envy, anger, and yearning. They fall in love with the wrong people and betray one another and deal with the accumulation of years of subtle racism. They are utterly compelling. Ranging across the country, Patel’s stories -- empathetic, provocative, twisting, and wryly funny -- introduce a bold new literary voice, one that feels more timely than ever.

    Will Bulsiewicz, or "Dr. B," illuminates in this groundbreaking book, the explosion of studies on the microbiome makes it abundantly clear that elimination diets are in fact hazardous to our health. What studies clearly now show--and what Dr. B preaches with his patients--is that gut health is the key to boosting our metabolism, balancing our hormones, and taming the inflammation that causes a host of diseases. And the scientifically proven way to fuel our guts is with dietary fiber from an abundant variety of colorful plants.Forget about the fiber your grandmother used to take--the cutting-edge science on fiber is incredibly exciting. As Dr. B explains, fiber energizes our gut microbes to create powerhouse postbiotics called short-chain fatty acids (SCFAs) that are essential to our health. SCFAs are scientifically proven to promote weight loss, repair leaky gut, strengthen the microbiome, optimize the immune system, reduce food sensitivities, lower cholesterol, reverse type 2 diabetes, improve brain function, and even prevent cancer. Restrictive fad diets starve the gut of the critical fiber we need, weaken the microbes, and make our system vulnerable.As a former junk-food junkie, Dr. B knows firsthand the power of fiber to dramatically transform our health. The good news is that our guts can be trained. Fiber-rich, real foods--with fruits, vegetables, whole grains, seeds, nuts, and legumes--start working quickly and maintain your long-term health, promote weight loss, and allow you to thrive and feel great from the inside out.With a 28-day jumpstart program with menus and more than 65 recipes, along with essential advice on food sensitivities, Fiber Fueled offers the blueprint to start turbocharging your gut for lifelong health today.

    With these metaphors in place, he makes clear his difficult poetic task: to delve into the past, both personal and historic, while remaining ever mindful of the potentially fatal power of language.Born and raised in Northern Ireland, where any hint of Gaelic tradition in one's speech was considered a political act, Heaney is all too aware of the dire consequences of speaking one's mind. Indeed, during times of crisis, he has been expected to appear on television and dispense political wisdom. Most often, however, he stays out of the fray and opts for a supreme sense of empathy to guide his words. As excavator--of earth, of his beloved Gaelic, of his own life--Heaney is unmatched. In "Bone Dreams", the archaeologist's task is synonymous with reaching for a cultural past: I push back through dictions, Elizabethan canopies, Norman devices, the erotic mayflowers of Provence and the ivied Latins of churchmen to the scop's twang, the iron flash of consonants cleaving the line.And in early poems like "Blackberry Picking", Heaney's images--deftly, delightfully--carry us back to childhood fields: At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer's blood was in it Leaving stains upon the tongue and lust for Picking. Then red ones inked up and that hunger Sent us out with milk cans, pea tins, jam pots Where briars scratched and wet grass bleached our boots. Round hayfields, cornfields and potato drills We trekked and picked until the cans were full... Opened Ground is a pleasure and a triumph. These three decades of work confirm Heaney as one of the most important poets of his time. --Martha Silano

    Throughout her celebrated career, Mary Oliver has touched countless readers with her brilliantly crafted verse, expounding on her love for the physical world and the powerful bonds between all living things. Identified as "far and away, this country's best selling poet" by Dwight Garner, she now returns with a stunning and definitive collection of her writing from the last fifty years. Carefully curated, these 200 plus poems feature Oliver's work from her very first book of poetry, No Voyage and Other Poems, published in 1963 at the age of 28, through her most recent collection, Felicity, published in 2015. This timeless volume, arranged by Oliver herself, showcases the beloved poet at her edifying best. Within these pages, she provides us with an extraordinary and invaluable collection of her passionate, perceptive, and much-treasured observations of the natural world.

    When her husband, Ted Hughes, first brought this collection to life, it garnered worldwide acclaim, though it wasn't the draft Sylvia had wanted her readers to see. This facsimile edition restores, for the first time, Plath's original manuscript—including handwritten notes—and her own selection and arrangement of poems. This edition also includes in facsimile the complete working drafts of her poem "Ariel," which provide a rare glimpse into the creative process of a beloved writer. This publication introduces a truer version of Plath's works, and will no doubt alter her legacy forever.

    Normal visible cover wear, binding tight, writing and markings inside

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    In The Spice Necklace, award-winning food and travel writer Ann Vanderhoof embarks on a voyage of culinary discovery, as she follows her nose (and her tastebuds) into tiny kitchens and fragrant markets, through rainforest gardens and to family cookups on the beach, linking each food to its traditions, folklore and history.Meandering from island to island by sailboat, Vanderhoof takes readers along as she gathers nutmeg in Grenada, hunts crabs and freshwater crayfish in the mountains of Dominica, and obsesses about oregano-eating goats in the Dominican Republic. Along the way, she is befriended by a collection of unforgettable island characters who share with her their own delicious recipes, making this truly a book to savour.

    On entering the Society of Jesus at the age of 24, he burnt all his poetry and 'resolved to write no more, as not belonging to my profession, unless by the wish of my superiors.' The poems, letters, and journal entries selected for this edition were written in the following twenty years of his life and published posthumously in 1918.His verse is wrought from the creative tensions and paradoxes of a poet-priest who wanted to evoke the spiritual essence of nature sensuously, and to communicate this revelation in natural language and speech-rhythms while using condensed, innovative diction and all the skills of poetic artifice. Intense, vital, and individual, his writing is the 'terrible crystal' through which the soul--the inscape, the nature of things--may be illuminated.

    Sin's first book of poetry.

    Dating from the Middle Ages to the 20th century, these splendid poems remain evergreen in their capacity to engage our minds and refresh our spirits. Among them are Marlowe: "The Passionate Shepherd to His Love"; Shakespeare: "Sonnet XVIII" ("Shall I compare thee to a summer's day?"); Donne: "Holy Sonnet X" ("Death, be not proud"); Marvell: "To His Coy Mistress"; Wordsworth: "I Wandered Lonely as a Cloud"; Shelley: "Ode to the West Wind"; Longfellow: "The Children's Hour"; Poe: "The Raven"; Tennyson: "The Charge of the Light Brigade"; Whitman: "O Captain! My Captain!"; Dickinson: "This Is My Letter to the World"; Yeats: "When You Are Old"; Frost: "The Road Not Taken"; Millay: "First Fig."Works by many other poets — Milton, Blake, Burns, Coleridge, Byron, Keats, Emerson, the Brownings, Hardy, Housman, Kipling, Pound, and Auden among them — are included in this treasury, a perfect companion for quiet moments of reflection.

    Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

    Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.

    From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.