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.

    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.

    It was a journey that would lead him from a homoerotic Navy initiation ceremony in the jungles of Vietnam to that strangest of strange lands: San Francisco in the early 1970s. Reflecting on the profound impact those closest to him have had on his life, Maupin shares his candid search for his "logical family," the people he could call his own. "Sooner or later, we have to venture beyond our biological family to find our logical one, the one that actually makes sense for us," he writes. "We have to, if we are to live without squandering our lives." From his loving relationship with his palm-reading Grannie who insisted Maupin was the reincarnation of her artistic bachelor cousin, Curtis, to an awkward conversation about girls with President Richard Nixon in the Oval Office, Maupin tells of the extraordinary individuals and situations that shaped him into one of the most influential writers of the last century. Maupin recalls his losses and life-changing experiences with humor and unflinching honesty, and brings to life flesh-and-blood characters as endearing and unforgettable as the vivid, fraught men and women who populate his enchanting novels. What emerges is an illuminating portrait of the man who depicted the liberation and evolution of America’s queer community over the last four decades with honesty and compassion—and inspired millions to claim their own lives.

    But what began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns. With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking. On Rue Tatin includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, On Rue Tatin provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy.

    The effects of homeopathy don’t go away under rigorous scientific conditions. The laws of nature aren’t what they used to be. Thirty years on, no one has an explanation for a seemingly intelligent signal received from outer space. The US Department of Energy is re-examining cold fusion because the experimental evidence seems too solid to ignore. The placebo effect is put to work in medicine while doctors can’t agree whether it even exists.In an age when science is supposed to be king, scientists are beset by experimental results they simply can’t explain. But, if the past is anything to go by, these anomalies contain the seeds of future revolutions. While taking readers on an entertaining tour d’horizon of the strangest of scientific findings – involving everything from our lack of free will to Martian methane that offers new evidence of life on the planet – Michael Brooks argues that the things we don’t understand are the key to what we are about to discover.This mind-boggling but entirely accessible survey of the outer limits of human knowledge is based on a short article by Michael Brooks for New Scientist magazine. It became the sixth most circulated story on the internet in 2005, and provoked widespread comment and compliments (Google “13 things that do not make sense” to see).Michael Brooks has now dug deeply into those mysteries, with extraordinary results.

    Anger and grief in the wake of the shootings at Sandy Hook Elementary School are palpable in this urgent piece of writing, but no less remarkable are King’s keen thoughtfulness and composure as he explores the contours of the gun-control issue and constructs his argument for what can and should be done.

     A shy manifesto, an impractical handbook, the true story of a fabulist, an entire life in parts and pieces, Manhood for Amateurs is the first sustained work of personal writing from Michael Chabon. In these insightful, provocative, slyly interlinked essays, one of our most brilliant and humane writers presents his autobiography and his vision of life in the way so many of us experience our own lives: as a series of reflections, regrets, and reexaminations, each sparked by an encounter, in the present, that holds some legacy of the past. What does it mean to be a man today? Chabon invokes and interprets and struggles to reinvent for us, with characteristic warmth and lyric wit, the personal and family history that haunts him even as--simply because--it goes on being written every day. As a devoted son, as a passionate husband, and above all as the father of four young Americans, Chabon presents his memories of childhood, of his parents' marriage and divorce, of moments of painful adolescent comedy and giddy encounters with the popular art and literature of his own youth, as a theme played--on different instruments, with a fresh tempo and in a new key--by the mad quartet of which he now finds himself co-conductor. At once dazzling, hilarious, and moving, Manhood for Amateurs is destined to become a classic.

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).

    Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America’s diverse food culture.Like many of today’s foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians.In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America’s most famous colonial leaders not only established America’s political destiny, but also revolutionized the very foods we eat.Features over thirty authentic colonial recipes, including: Thomas Jefferson’s ice cream A recipe for beer by George Washington Martha Washington’s fruitcake Medford rum punch Terrapin soup

    And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Crème with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.

    In Pretty Fun she shares her philosophy behind gatherings, how to be in the moment, make them uniquely yours, embracing occasions to just be together. A beautiful, fun, and nourishing guide filled with fabulous recipes for healthy and even some more indulgent snacks and beverages, and infused with Kate's mindful and healthy approach to life, Pretty Fun will help you plan a year of special events, while remembering the healing power of gathering and celebration.Recipes, party checklists, and more are included on a downloadable PDF that accompanies the audiobook.

    Brilliantly reported and astoundingly fresh, Fire and Fury shows us how and why Donald Trump has become the king of discord and disunion.

    Paris, My Sweet is a personal and moveable feast that’s a treasure map for anyone who loves fresh cupcakes and fine chocolate, New York and Paris, and life in general. It’s about how the search for happiness can be as fleeting as a sliver of cheesecake and about how the life you’re meant to live doesn’t always taste like the one you envisioned. Organized into a baker’s dozen of delicacies (and the adventures they inspired) that will tempt readers’ appetites, Paris, My Sweet is something to savor.

    Decades later she found her old diaries in a storage bin, and hoped to discover the early evidence of the person (and writer) she’d since become. Instead, “The actual diaries revealed me to possess the mind of a paranoid tax auditor.”     Thus was born a desire to try again, to chronicle her daily life as a fortysomething woman, wife, mother, and writer. The dazzling result is The Folded Clock, in which the diary form becomes a meditation on time and self, youth and aging, betrayal and loyalty, friendship and romance, faith and fate, marriage and family, desire and death, gossip and secrets, art and ambition.     The Folded Clock is as playful as it is brilliant, a tour de force by one of the most gifted prose stylists in American letters.

    But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.