While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love—celebrating the fact that the solutions to the loss of agrobiodiversity aren’t difficult; they’re delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love.

    The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

    It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.

    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.

    This time, Alton Brown and his motorcycle-mounted crew are off on a thousand-mile, south-to-north journey that follows America’s first “superhighway”—the Mississippi. Starting at the great river’s delta on the Gulf of Mexico and ending up near its headwaters in Minnesota, Alton and buddies travel the heartland’s byways to scout out the very best of roadside food—and to get to know the people who spend their lives preparing and serving it.A companion to the six-part Food Network series airing in fall 2007, Feasting on Asphalt: The River Run is a travel diary, photo journal, and, of course, cookbook. Alton’s itinerary includes big-city eateries and small-town chat ’n’ chews, as well as markets, inns, ice cream parlors, museums, barbecue joints—and even an alligator farm.Louisiana-style Grilled Alligator Tail (served simply, with lemon and butter) is one of the book’s forty original road-food recipes. Others include Pecan-Coconut Pie from an Arkansan roadside restaurant; BBQ Pork Ribs in Mississippi that Brown eats over pancakes; Vegetable Borscht from St. Paul’s Russian Tea House; and Fried Catfish from a riverside burg in Illinois. When it comes to America’s foodways and folkways, there’s no better tour guide than Alton Brown.

    From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

    Replete with all the high standards that have made Cooking Light a trusted favorite, this new edition provides over 58 beautifully photographed recipes with useful, easy-to-follow instruction.

    The premise is simple: Mario Batali and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain—and in this series they will find it. Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer, and each pair will be lured into the worlds of the other.The foursome take the ultimate road trip adventure, showcasing the pleasures of Spain, the country's regional cuisine, art, history, and culture, as they've never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain.

    From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behaviour in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater's trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

    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.

    But when she tried going back to her apartment in Seattle and returning to graduate school, she knew it wasn't possible to resume life as though nothing had happened. So she went to Paris, a city that held vivid memories of a childhood trip with her father, of early morning walks on the cobbled streets of the Latin Quarter and the taste of her first pain au chocolat. She was supposed to be doing research for her dissertation, but more often, she found herself peering through the windows of chocolate shops, trekking across town to try a new pâtisserie, or tasting cheeses at outdoor markets, until one evening when she sat in the Luxembourg Gardens reading cookbooks until it was too dark to see, she realized that her heart was not in her studies but in the kitchen.At first, it wasn't clear where this epiphany might lead. Like her long letters home describing the details of every meal and market, Molly's blog Orangette started out merely as a pleasant pastime. But it wasn't long before her writing and recipes developed an international following. Every week, devoted readers logged on to find out what Molly was cooking, eating, reading, and thinking, and it seemed she had finally found her passion. But the story wasn't over: one reader in particular, a curly-haired, food-loving composer from New York, found himself enchanted by the redhead in Seattle, and their email correspondence blossomed into a long-distance romance.In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.

     The standard American diet is filled with cheap, processed foods that can lead to hypertension and other health problems. The longer you’ve eaten these foods, the more difficult it can be to swap them out for healthy, whole foods. The Complete DASH Diet for Beginners offers the easiest way of starting—and sticking with—the DASH diet by walking you through every step, ensuring your evolution to better health is as stress-free as possible.The Complete DASH Diet for Beginners sets you up for long-term weight loss and hypertension recovery by delivering: “DASH in 5 Steps”—a practical guide that will kick start your DASH diet eating plan and simplify your transition to the DASH diet lifestyle. Two 7-day DASH diet meal plans that include suggestions for shopping on a budget and making the most of leftovers. 75 easy, delicious recipes that use no more than 5 familiar main ingredients and serve no more than 1-4 people. Expert guidance from cardiac rehab dietitian, Jennifer Koslo, who has used the DASH diet to help numerous clients lower their blood pressure and lose weight. As the author of numerous successful meal plan cookbooks, such as The Heart Healthy Cookbook for Two and Diabetic Cookbook for Two, Jennifer knows what it takes to help readers improve their heart health and manage other concerning conditions. Now, in The Complete DASH Diet for Beginners, she shows you exactly what you need to do to achieve the results you want—and serves up everything you need to get there on one simple, delicious, heart-healthy platter.

    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.

    Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!