Routed in Manchuria, the Russians decided to strike back. In October 1904 their Baltic fleet, a haphazard armada of some fifty outdated and ill-equipped men-of-war, led by a burnt-out neurotic and manned by 10,000 reluctant and badly-trained sailors, set sail for the East. Their plan was to unite with the Pacific squadron, then trapped in Port Arthur, and crush the soldiers of Admiral Togo. The two fleets met at Tsushima on May 27, 1905. Most thought the Russians would have little trouble defeating Japanese naval forces. But what followed was perhaps the greatest naval victory of all time. As Admiral Rozhestvensky's fleet lumbered through the Straits of Tsushima towards Vladivostok on 27 May 1905, the Japanese, in one of the most crushing naval victories of all time, utterly destroyed the Russian armada. Richard Hough recounts the fleet's extraordinary seven-month journey from the Baltic to the Far East in this gripping naval history. "Hough is a good storyteller with a refreshing, breezy style." The Wall Street Journal Richard Hough, the distinguished naval historian and winner of the Daily Express Best Book of the Sea Award (1972) was the author of many acclaimed books in the field including ‘Admirals in Collision’, ‘The Great War at Sea: 1914-18’, and ‘The Longest Battle: The War at Sea 1939-45’. He was also the biographer of Mountbatten, and his last biography, ‘Captain James Cook’, became a world bestseller. Endeavour Press is the UK's leading independent publisher of digital books.

    From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"

    That is until 1904, when the disease broke out in a household in Oyster Bay, Long Island. Authorities suspected the family cook, Mary Mallon, of being a carrier. But before she could be tested, the woman, soon to be known as Typhoid Mary, had disappeared. Over the course of the next three years, Mary worked at several residences, spreading her pestilence as she went. In 1907, she was traced to a home on Park Avenue, and taken into custody. Institutionalized at Riverside Hospital for three years, she was released only when she promised never to work as a cook again. She promptly disappeared.For the next five years Mary worked in homes and institutions in and around New York, often under assumed names. In February 1915, a devastating outbreak of typhoid at the Sloane Hospital for Women was traced to her. She was finally apprehended and reinstitutionalized at Riverside Hospital, where she would remain for the rest of her life.Typhoid Mary is the story of her infamous life. Anthony Bourdain reveals the seedier side of the early 1900s, and writes with his renowned panache about life in the kitchen, uncovering the horrifying conditions that allowed the deadly spread of typhoid over a decade. Typhoid Mary is a true feast for history lovers and Bourdain lovers alike.

     In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    If you've ever fantasized about feasting on Frank Sinatra's Barbecued Lamb, lunching on Lucille Ball's "Chinese-y Thing," diving ever-so-neatly into Joan Crawford's Poached Salmon, or wrapping your lips around Rock Hudson's cannoli – and really, who hasn't? – hold on to your oven mitts!     In The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, Frank DeCaro—the flamboyantly funny Sirius XM radio personality best known for his six-and-a-half-year stint as the movie critic on The Daily Show with Jon Stewart—collects hundreds of recipes passed on from legendary stars of stage and screen, proving that before there were celebrity chefs, there were celebrities who fancied themselves chefs.   Their all-but-forgotten recipes—rescued from out-of-print cookbooks, musty biographies, vintage magazines, and dusty pamphlets—suggest a style of home entertaining ripe for reexamination if not revival, while reminding intrepid gourmands that, for better or worse, Hollywood doesn't make celebrities (or cooks) like it used to. Starring Elizabeth Taylor's Chicken with Avocado and MushroomsFarrah Fawcett's Sausage and PeppersLiberace's Sticky Buns Bette Davis's Red Flannel Hash Bea Arthur's Good Morning Mushroom Tomato Toast Dudley Moore's Crème BrûléeGypsy Rose Lee's Portuguese Fish ChowderJohn Ritter's Famous Fudge Andy Warhol's Ghoulish Goulash Vincent Price's Pepper SteakJohnny Cash's Old Iron Pot Family-Style Chili Vivian Vance's Chicken Kiev Sebastian Cabot's Avocado Surprise Lawrence Welk's Vegetable Croquettes Ann Miller's Cheese SouffléJerry Orbach's TrifleTotie Fields's Fruit MellowIrene Ryan's Tipsy Basingstoke Klaus Nomi's Key Lime TartRichard Deacon's Bitter and BoozeSonny Bono's Spaghetti with Fresh Tomato Sauce And many others from breakfast to dessert.

     Sandro was a crucial witness to the collapse of his family. He was the cousin, brother-in-law and close friend of the last tsar, Tsar Nicholas II of Russia. He was with Nicky when thousands of Russian peasants died at Khodynka Field during Nicky’s coronation; he was with Nicky in the lead-up to the disastrous Russo-Japanese War; he was with Nicky during the failed revolution of 1905-6; he was with Nicky when the Russian Duma was established in an attempt to ward off future revolutions; he was with Nicky as Russia moved determinedly toward a military showdown with Germany; he was with Nicky fighting the German army of the Eastern Front during the First World War; he was with Nicky when he abdicated in favour of his brother, Michael, who refused the throne. This is a riveting first-hand account of the final days of the Russian Empire and of what it was like to be a member of the Russian Imperial Family at that time. And to our great good fortune, while Sandro may have been no Stolypin, he was a keen observer and an excellent writer. Anyone intrigued by the last days of the Romanovs as the ruling family of Russia should read this book.

    Crushed and left with broken ribs, a punctured lung, and compression fractures in his chest, spine, and pelvis, Bob pushed his arms forward, dug his fingers into the freezing mud and dragged his mostly paralyzed body forward. Saturated to the skin in freezing rain, far from help, and with the night fast approaching, Bob refused to give up.This includes photographs, documentation, and inspirational verses.This amazing true story was featured on the It's a Miracle series hosted by Richard Thomas. It aired on PAX Television as Chain Reaction in 1999.

    She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    The Keto Cure will give readers the prescription they need to heal their bodies by eating plenty of fat and moderating protein and carbs. Dr. Adam Nally has been advocating a low-carb, high-fat diet in his clinical practice for more than fifteen years, helping people address their health problems by making better food choices. Dr. Nally and bestselling low-carb author and podcaster Jimmy Moore have worked together to create a top-50 health podcast espousing the benefits of eating keto. Now, for the first time, Dr. Nally has teamed up with Moore to take his years of clinical experience, put everything down on paper, and create a how-to guide that details all the ways in which the ketogenic diet can help remedy common ailments. The Keto Cure details the science behind the keto diet's effectiveness at treating a wide range of diseases, including Alzheimer's epilepsy fatty liver disease hypercholesterolemia hypertension Parkinson’s disease thyroiditis type 2 diabetes and many more The Keto Cure also outlines practical tips gleaned from Dr. Nally's fifteen-plus years in medical practice, as well as Moore's ten-plus years as a health and wellness podcaster, on overcoming the common pitfalls that people experience when adapting to a high-fat way of eating, including fatigue and keto flu. This helpful information, combined with a wide variety of delicious keto recipes from international bestselling cookbook author Maria Emmerich, makes The Keto Cure a complete resource for healing oneself with the ketogenic diet.

    In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." —JACQUES PÉPINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis.Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."

    Yet, his purposes were obstensibly beneficient. An uneducated peasant, he left Siberia to become a wandering holy man and soon acquired a reputation as a healer. The empress was desperate to find a cure for the haemophilia from which her son Alexei suffered, and in 1905 Rasputin was presented at court. His positive effect on the heir's health made him indispensable. But his religious teachings were unorthodox, and his charismatic presence aroused in many ladies of the St Petersburg aristocracy an exalted response, which he exploited sexually. Shady financial dealings added to the atmosphere of debauchery and scandal, and he was also seen as a political threat. He was assassinated in 1916.

    Planted at high elevation in the heart of the Eastern Himalayas, in an area of northern India bound by Nepal to the west, Bhutan to the east, and Sikkim to the north, the linear rows of brilliant green, waist-high shrubs that coat the steep slopes and valleys around this Victorian "hill town" produce only a fraction of the world’s tea, and less than one percent of India’s total. Yet the tea from that limited crop, with its characteristic bright, amber-colored brew and muscatel flavors--delicate and flowery, hinting of apricots and peaches--is generally considered the best in the world.This is the story of how Darjeeling tea began, was key to the largest tea industry on the globe under Imperial British rule, and came to produce the highest-quality tea leaves anywhere in the world. It is a story rich in history, intrigue and empire, full of adventurers and unlikely successes in culture, mythology and religions, ecology and terroir, all set with a backdrop of the looming Himalayas and drenching monsoons. The story is ripe with the imprint of the Raj as well as the contemporary clout of "voodoo farmers" getting world record prices for their fine teas--and all of it beginning with one of the most audacious acts of corporate smuggling in history.But it is also the story of how the industry spiraled into decline by the end of the twentieth century, and how this edenic spot in the high Himalayas seethes with union unrest and a violent independence struggle. It is also a front-line fight against the devastating effects of climate change and decades of harming farming practices, a fight that is being fought in some tea gardens--and, astonishingly, won--using radical methods.Jeff Koehler has written a fascinating chronicle of India and its most sought-after tea. Blending history, politics, and reportage together, along with a collection of recipes that tea-drinkers will love, Darjeeling is an indispensable volume for fans of micro-history and tea fanatics.Darjeeling won the 2016 IACP award for literary food writing and a Gourmand Best in the World prize for book on tea.

      No one knows how to unlock the mystery of the gut and balance probiotic health better than Tasneem Bhatia, M.D., alternative medicine advisor for Prevention and director of the Atlanta Center for Holistic and Integrative Medicine. Combining the latest research and cutting-edge science with proven alternative nutritional remedies, Dr. Taz has developed a simple, effective plan—proven again and again on thousands of her own patients—than can reprogram your digestive system, reverse disease, and strip away pounds in just 21 days! The Belly Fix accelerates metabolism, increases energy, and jump-starts weight loss immediately. Once “fixed,” you’ll continue to shed dangerous fat—no dieting required!   Drop pounds fast, and lose more than 10 pounds in 21 days, with much more to come after your digestive bacteria is balanced. Speed up your metabolism, and read about the groundbreaking new research that proves a direct link between your gut bacteria and how quickly you burn fat. Reduce inflammation, and rebalance your body to help fight diabetes, arthritis, Alzheimer’s, skin disorders, and more. Find focus and clarity, with the help of simple and delicious foods that feed the healthy microorganisms in your gut—and fight the bad ones!   The Belly Fix is the final word on what researchers call your “second brain” and the simple ways that fixing your diet—instead of committing to a long-term food-banishing plan—can get your gut out of the gutter and help you to start feeling great. With delicious recipes and easy swaps, The Belly Fix is the ultimate no-diet weight-loss plan!From the Trade Paperback edition.