F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Cited by politicians as diverse as Hillary Clinton and John McCain, Niebuhr’s masterpiece on the incongruity between personal ideals and political reality is both an indictment of American moral complacency and a warning against the arrogance of virtue. Impassioned, eloquent, and deeply perceptive, Niebuhr’s wisdom will cause readers to rethink their assumptions about right and wrong, war and peace. “[Niebuhr] is one of my favorite philosophers. I take away [from his works] the compelling idea that there’s serious evil in the world, and hardship and pain. And we should be humble and modest in our belief we can eliminate those things. But we shouldn’t use that as an excuse for cynicism and inaction. I take away . . . the sense we have to make these efforts knowing they are hard.”—President Barack Obama  “The supreme American theologian of the twentieth century.”—Arthur Schlesinger Jr., New York Times“Niebuhr is important for the left today precisely because he warned about America’s tendency—including the left’s tendency—to do bad things in the name of idealism. His thought offers a much better understanding of where the Bush administration went wrong in Iraq.”—Kevin Mattson, The Good Society “Irony provides the master key to understanding the myths and delusions that underpin American statecraft. . . . The most important book ever written on USforeign policy.”—Andrew J. Bacevich, from the Introduction

    But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. when our ancestors adapted to using fire, humanity began.Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be used instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor.Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.--from the dustjacket

    In this book, Christine Overall maintains that the burden of proof should be reversed: that the choice to have children calls for more careful justification and reasoning than the choice not to. Arguing that the choice to have children is not just a prudential or pragmatic decision but one with ethical repercussions, Overall offers a wide-ranging exploration of how we might think systematically and deeply about this fundamental aspect of human life. Writing from a feminist perspective, she also acknowledges the inevitably gendered nature of the decision; although both men and women must ponder the issue, the choice has different meanings, implications, and risks for women than it has for men. Overall considers a series of ethical perspectives on procreation, examining approaches that rely on reproductive rights; on fundamental religious, family, or political values; and on the anticipated consequences of the decision for both individuals and society. She examines some of the broader issues relevant to the decision, including population growth, resource depletion, and social policies governing reproduction. Finding the usual approaches to the question inadequate or incomplete, she offers instead a novel argument. Exploring the nature of the biological parent-child relationship--which is not only genetic but also psychological, physical, intellectual, and moral--she argues that the formation of that relationship is the best possible reason for choosing to have a child.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

    Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities. From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city. Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    In the fall of 2003, Annia Ciezadlo spent her honeymoon in Baghdad. Over the next six years, while living in Baghdad and Beirut, she broke bread with Shiites and Sunnis, warlords and refugees, matriarchs and mullahs. Day of Honey is her memoir of the hunger for food and friendship—a communion that feeds the soul as much as the body in times of war. Reporting from occupied Baghdad, Ciezadlo longs for normal married life. She finds it in Beirut, her husband’s hometown, a city slowly recovering from years of civil war. But just as the young couple settles into a new home, the bloodshed they escaped in Iraq spreads to Lebanon and reawakens the terrible specter of sectarian violence. In lucid, fiercely intelligent prose, Ciezadlo uses food and the rituals of eating to illuminate a vibrant Middle East that most Americans never see. We get to know people like Roaa, a determined young Kurdish woman who dreams of exploring the world, only to see her life under occupation become confined to the kitchen; Abu Rifaat, a Baghdad book lover who spends his days eavesdropping in the ancient city’s legendary cafés; Salama al-Khafaji, a soft-spoken dentist who eludes assassins to become Iraq’s most popular female politician; and Umm Hassane, Ciezadlo’s sardonic Lebanese mother-in-law, who teaches her to cook rare family recipes—which are included in a mouthwatering appendix of Middle Eastern comfort food. As bombs destroy her new family’s ancestral home and militias invade her Beirut neighborhood, Ciezadlo illuminates the human cost of war with an extraordinary ability to anchor the rhythms of daily life in a larger political and historical context. From forbidden Baghdad book clubs to the oldest recipes in the world, Ciezadlo takes us inside the Middle East at a historic moment when hope and fear collide.

    He has had an enormous impact on contemporary thought, influencing such writers as Barthes, Baudrillard, Derrida, Foucault and Sontag. Many of his books, including the notorious Story of the Eye and the fascinating The Accursed Share, are modern classics. In this acclaimed intellectual biography, Michel Surya gives a detailed and insightful account of Bataille’s work against the backdrop of his life - his troubled childhood, his difficult relationship with André Breton and the surrealists and his curious position as a thinker of excess, ‘potlatch’, sexual extremes and religious sacrifice, one who nonetheless remains at the heart of twentieth century French thought - all of it drawn here in rich and allusive prose. While exploring the source of the violent eroticism that laces Bataille’s novels, the book is also an acute guide to the development of Bataille’s philosophical thought. Enriched by testimonies from Bataille’s closest acquaintances and revealing the context in which he worked, Surya sheds light on a figure Foucault described as ‘one of the most important writers of the century’.

    Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

    Francis Bacon held some of the highest public offices in the land and in his spare time studied natural philosophy and a wide variety of other subjects. His systematic classification of all branches of knowledge became the basis for all later constructions, and his Essays are unsurpassed in their observations on society and human behavior. This extensive anthology includes the major English literary works on which his reputation rests: The Advancement of Learning, The Essays (1625, as well as the earliest version of 1597), and the posthumously published Utopian fable The New Atlantis (1626). In addition it reprints other works which illustrate Bacon's abilities in politics, law, theology, and poetry. A special feature of the edition is its extensive annotation which identifies Bacon's sources and allusions, and elucidates his vocabulary.

    Among all aspects of Jefferson's renowned life, it was perhaps the most hotly contested topic. The publication of Thomas Jefferson and Sally Hemings intensified this debate by identifying glaring inconsistencies in many noted scholars' evaluations of the existing evidence. In this study, Gordon-Reed assembles a fascinating and convincing argument: not that the alleged thirty-eight-year liaison necessarily took place but rather that the evidence for its taking place has been denied a fair hearing.Friends of Jefferson sought to debunk the Hemings story as early as 1800, and most subsequent historians and biographers followed suit, finding the affair unthinkable based upon their view of Jefferson's life, character, and beliefs. Gordon-Reed responds to these critics by pointing out numerous errors and prejudices in their writings, ranging from inaccurate citations, to impossible time lines, to virtual exclusions of evidence--especially evidence concerning the Hemings family. She demonstrates how these scholars may have been misguided by their own biases and may even have tailored evidence to serve and preserve their opinions of Jefferson. This updated edition of the book also includes an afterword in which the author comments on the DNA study that provided further evidence of a Jefferson and Hemings liaison.Possessing both a layperson's unfettered curiosity and a lawyer's logical mind, Annette Gordon-Reed writes with a style and compassion that are irresistible. Each chapter revolves around a key figure in the Hemings drama, and the resulting portraits are engrossing and very personal. Gordon-Reed also brings a keen intuitive sense of the psychological complexities of human relationships--relationships that, in the real world, often develop regardless of status or race. The most compelling element of all, however, is her extensive and careful research, which often allows the evidence to speak for itself. Thomas Jefferson and Sally Hemings: An American Controversy is the definitive look at a centuries-old question that should fascinate general readers and historians alike.

    It chronicles every stage of Foucault’s personal and professional odyssey, from his early interest in dreams to his final preoccupation with sexuality and the nature of personal identity.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?   Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.