Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    In a spirit of reconciliation, Crane proposes to paint a more accurate picture of religion for his fellow unbelievers." --James Ryerson, New York Times Book ReviewContemporary debate about religion seems to be going nowhere. Atheists persist with their arguments, many plausible and some unanswerable, but these make no impact on religious believers. Defenders of religion find atheists equally unwilling to cede ground. The Meaning of Belief offers a way out of this stalemate.An atheist himself, Tim Crane writes that there is a fundamental flaw with most atheists' basic approach: religion is not what they think it is. Atheists tend to treat religion as a kind of primitive cosmology, as the sort of explanation of the universe that science offers. They conclude that religious believers are irrational, superstitious, and bigoted. But this view of religion is almost entirely inaccurate. Crane offers an alternative account based on two ideas. The first is the idea of a religious impulse: the sense people have of something transcending the world of ordinary experience, even if it cannot be explicitly articulated. The second is the idea of identification: the fact that religion involves belonging to a specific social group and participating in practices that reinforce the bonds of belonging. Once these ideas are properly understood, the inadequacy of atheists' conventional conception of religion emerges.The Meaning of Belief does not assess the truth or falsehood of religion. Rather, it looks at the meaning of religious belief and offers a way of understanding it that both makes sense of current debate and also suggests what more intellectually responsible and practically effective attitudes atheists might take to the phenomenon of religion.

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—it's an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

    Taking up such figures as Giles de Rais, Erzebet Bathory, the Marquis de Sade, El Greco, Gustave Moreau, Andre Breton, Voodoo practitioners, and Chinese torture victims, Bataille reveals their common obsession: death.This essay, illustrated with artwork from every era, was developed out of ideas explored in Erotism: Death and Sexuality and Prehistoric Painting: Lascaux or the Birth of Art. In it Bataille examines death—the "little death" that follows sexual climax, the proximate death in sadomasochistic practices, and death as part of religious ritual and sacrifice."Bataille is one of the most important writers of the century."— Michel FoucaultGeorges Bataille was born in Billom, France, in 1897. He was a librarian by profession. Also a philosopher, novelist, and critic he was founder of the College of Sociology. In 1959, Bataille began Tears of Eros, and it was completed in 1961, his final work. City Lights published two of his other works: Story of the Eye and The Impossible. Bataille died in 1962.

    In Beast and Man Mary Midgley, one of our foremost intellectuals, stresses continuities. What makes people tick? Largely, she asserts, the same things as animals. She tells us humans are rather more like other animals than we previously allowed ourselves to believe, and reminds us just how primitive we are in comparison to the sophistication of many animals. A veritable classic for our age, Beast and Man has helped change the way we think about ourselves and the world in which we live.

    She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl and Nora Ephron. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

    -- Times Literary Supplement

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

    After a few glasses of wine, heartbroken and lost, Emily, an avid cook and professional food writer, poured her heart out on Facebook. The next morning she woke up with a terrible hangover and a feeling she'd made a terrible mistake, only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends, among them renowned chefs Mark Bittman and Ina Garten. She also travels back to revisit scenes from her dysfunctional Southern upbringing, dominated by her dramatic, unpredictable mother and her silent, disengaged father. Her wonderfully idiosyncratic aunts and uncles and cousins come to life in these pages, all part of the rich Southern story in which past and present are indistinguishable, food is a source of connection and identity, and a good story is often preferred to a not-so-pleasant truth. But truth, pleasant or not, is what Emily Nunn craves, and with it comes an acceptance of the losses she has endured, and a sense of hope for the future.In the salty snap of a single Virginia ham biscuit, in the sour tang of Grandmother's Lemon Cake, Nunn experiences the healing power of comfort food, and offers up dozens of recipes for the wonderful meals that saved her life. With the biting humor of David Sedaris and the emotional honesty of Cheryl Strayed, Nunn delivers a moving account of her descent into darkness and her gradual, hard-won return to the living.

    Warnings that depressive disorder is a leading cause of worldwide disability have been accompanied by a massive upsurge in the consumption of antidepressant medication, widespread screening for depression in clinics and schools, and a push to diagnose depression early, on the basis of just a few symptoms, in order to prevent more severe conditions from developing.In The Loss of Sadness, Allan V. Horwitz and Jerome C. Wakefield argue that, while depressive disorder certainly exists and can be a devastating condition warranting medical attention, the apparent epidemic in fact reflects the way the psychiatric profession has understood and reclassified normal human sadness as largely an abnormal experience. With the 1980 publication of the landmark third edition of the Diagnostic and Statistical Manual of Mental Disorders (DSM-III), mental health professionals began diagnosing depression based on symptoms—such as depressed mood, loss of appetite, and fatigue—that lasted for at least two weeks. This system is fundamentally flawed, the authors maintain, because it fails to take into account the context in which the symptoms occur. They stress the importance of distinguishing between abnormal reactions due to internal dysfunction and normal sadness brought on by external circumstances. Under the current DSM classification system, however, this distinction is impossible to make, so the expected emotional distress caused by upsetting events—for example, the loss of a job or the end of a relationship—could lead to a mistaken diagnosis of depressive disorder. Indeed, it is this very mistake that lies at the root of the presumed epidemic of major depression in our midst.