He didn’t enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene?JGV is Vongerichten’s passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother’s goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef’s name.With old handwritten menus and black-and-white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be.

    For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power—he became the Fermented Man.In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful. And despite our collective aversion to bacteria, Dellinger’s experience and research reveals that it is these same microbes that may hold the key to our health and diets. With bonus recipes for readers who are eager to get off the page and into the kitchen, The Fermented Man is an adventure story, culinary history, and science project all in one.

    The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a book for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.

    But how many of us get to make a living at it, spending days observing nature from the canopies of stunning forests all around the world? As a wildlife cameraman for the BBC and National Geographic, James Aldred spends his working life high up in trees, poised to capture key moments in the lives of wild animals and birds. Aldred’s climbs take him to the most incredible and majestic trees in existence. In Borneo, home to the tallest tropical rain forest on the planet, just getting a rope up into the 250-foot-tall trees is a challenge. In Venezuela, even body armor isn’t guaranteed protection against the razor-sharp talons of a nesting Harpy Eagle. In Australia, the peace of being lulled to sleep in a hammock twenty-five stories above the ground— after a grueling day of climbing and filming—is broken by a midnight storm that threatens to topple the tree.   In this vivid account of memorable trees he has climbed (“Goliath,” “Apollo,” “Roaring Meg”), Aldred blends incredible stories of his adventures in the branches with a fascination for the majesty of trees to show us the joy of rising—literally—above the daily grind, up into the canopy of the forest.

    In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    But when he stole a young kestrel from its nest, he was about to embark on a friendship that would teach him what it meant to love, and that would change him forever. In his rich, lyrical and emotionally exposing memoir, Chris brings to life his childhood in the 70s, from his bedroom bursting with fox skulls, birds' eggs and sweaty jam jars, to his feral adventures. But pervading his story is the search for freedom, meaning and acceptance in a world that didn’t understand him.Beautifully wrought, this coming-of-age memoir will be unlike any you’ve ever read.

    For many years I have had the urge to describe that treasure trove, lest it vanish forever. So, partly in response to the basic human instinct to share feelings and experiences, and partly for the sheer joy and excitement of it all, I report on my early life. It was quite a romp." So begins Mildred Kalish's story of growing up on her grandparents' Iowa farm during the depths of the Great Depression. With her father banished from the household for mysterious transgressions, five-year-old Mildred and her family could easily have been overwhelmed by the challenge of simply trying to survive. This, however, is not a tale of suffering. Kalish counts herself among the lucky of that era. She had caring grandparents who possessed--and valiantly tried to impose--all the pioneer virtues of their forebears, teachers who inspired and befriended her, and a barnyard full of animals ready to be tamed and loved. She and her siblings and their cousins from the farm across the way played as hard as they worked, running barefoot through the fields, as free and wild as they dared. Filled with recipes and how-tos for everything from catching and skinning a rabbit to preparing homemade skin and hair beautifiers, apple cream pie, and the world's best head cheese (start by scrubbing the head of the pig until it is pink and clean), Little Heathens portrays a world of hardship and hard work tempered by simple rewards. There was the unsurpassed flavor of tender new dandelion greens harvested as soon as the snow melted; the taste of crystal clear marble-sized balls of honey robbed from a bumblebee nest; the sweet smell from the body of a lamb sleeping on sun-warmed grass; and the magical quality of oat shocking under the light of a full harvest moon. Little Heathens offers a loving but realistic portrait of a "hearty-handshake Methodist" family that gave its members a remarkable legacy of kinship, kindness, and remembered pleasures. Recounted in a luminous narrative filled with tenderness and humor, Kalish's memoir of her childhood shows how the right stuff can make even the bleakest of times seem like "quite a romp.

    He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams, although one thing was still missing-the good ol' American breakfast he loved so much.Pancakes in Paris is the story of Craig tackling the impossible-from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients... and even finding love along the way. His diner, Breakfast In America, is now a renowned tourist destination, and the story of how it came to be is just as delicious and satisfying as the classic breakfast that tops its menu.

    From the thawing tundra linking a Yup'ik village in Alaska to its hunter-gatherer past to the shifting sand dunes revealing the impressively preserved homes of neolithic farmers in Scotland, Jamie explores how the changing natural world can alter our sense of time. Most movingly, she considers, as her father dies and her children leave home, the surfacing of an older, less tethered sense of herself. In precise, luminous prose, Surfacing offers a profound sense of time passing and an antidote to all that is instant, ephemeral, unrooted.

    Cho grew up as the daughter of a white American merchant marine and the Korean bar hostess he met abroad. They were one of few immigrants in a xenophobic small town during the Cold War, where identity was politicized by everyday details—language, cultural references, memories, and food. When Grace was fifteen, her dynamic mother experienced the onset of schizophrenia, a condition that would continue and evolve for the rest of her life.Part food memoir, part sociological investigation, Tastes Like War is a hybrid text about a daughter’s search through intimate and global history for the roots of her mother’s schizophrenia. In her mother’s final years, Grace learned to cook dishes from her parent’s childhood in order to invite the past into the present, and to hold space for her mother’s multiple voices at the table. And through careful listening over these shared meals, Grace discovered not only the things that broke the brilliant, complicated woman who raised her—but also the things that kept her alive.

    In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food. Further examining the question of what to eat from the perspective of both human and environmental health, the account goes beyond health choices and discusses potential moral issues from eating—or not eating—animals. Through the deeply personal narrative of someone who practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms.

    "I can never be sad on the rue des Martyrs," Sciolino explains, as she celebrates the neighborhood’s rich history and vibrant lives. While many cities suffer from the leveling effects of globalization, the rue des Martyrs maintains its distinct allure. On this street, the patron saint of France was beheaded and the Jesuits took their first vows. It was here that Edgar Degas and Pierre-Auguste Renoir painted circus acrobats, Emile Zola situated a lesbian dinner club in his novel Nana, and François Truffaut filmed scenes from The 400 Blows. Sciolino reveals the charms and idiosyncrasies of this street and its longtime residents—the Tunisian greengrocer, the husband-and-wife cheesemongers, the showman who’s been running a transvestite cabaret for more than half a century, the owner of a 100-year-old bookstore, the woman who repairs eighteenth-century mercury barometers—bringing Paris alive in all of its unique majesty. The Only Street in Paris will make readers hungry for Paris, for cheese and wine, and for the kind of street life that is all too quickly disappearing.

    Her deep empathy and understanding, her years of observing Kenya’s rich variety of wildlife, and her pioneering work in perfecting the right husbandry and milk formula have saved countless elephants, rhinos, and other baby animals from certain death. In this heartwarming and poignant memoir, Daphne shares her amazing relationships with a host of orphans, including her first love, Bushy, a liquid-eyed antelope; Rickey-Tickey-Tavey, the little dwarf mongoose; Gregory Peck, the busy buffalo weaver bird; Huppety, the mischievous zebra; and the majestic elephant Eleanor, with whom Daphne has shared more than forty years of great friendship.  But this is also a magical and heartbreaking human love story between Daphne and David Sheldrick, the famous Tsavo Park warden. It was their deep and passionate love, David’s extraordinary insight into all aspects of nature, and the tragedy of his early death that inspired Daphne’s vast array of achievements, most notably the founding of the world-renowned David Sheldrick Wildlife Trust and the Orphans’ Nursery in Nairobi National Park, where Daphne continues to live and work to this day.  Encompassing not only David and Daphne’s tireless campaign for an end to poaching and for conserving Kenya’s wildlife, but also their ability to engage with the human side of animals and their rearing of the orphans expressly so they can return to the wild, Love, Life, and Elephants is alive with compassion and humor, providing a rare insight into the life of one of the world’s most remarkable women.

    Judy Melinek began her training as a New York City forensic pathologist. With her husband T.J. and their toddler Daniel holding down the home front, Judy threw herself into the fascinating world of death investigation, performing autopsies, investigating death scenes, counseling grieving relatives. Working Stiff chronicles Judy's two years of training, taking readers behind the police tape of some of the most harrowing deaths in the Big Apple, including a firsthand account of the events of September 11, the subsequent anthrax bio-terrorism attack, and the disastrous crash of American Airlines flight 587.Lively, action-packed, and loaded with mordant wit, Working Stiff offers a firsthand account of daily life in one of America's most arduous professions, and the unexpected challenges of shuttling between the domains of the living and the dead. The body never lies, and through the murders, accidents, and suicides that land on her table, Dr. Melinek lays bare the truth behind the glamorized depictions of autopsy work on shows like CSI and Law and Order to reveal the secret story of the real morgue.

    Do you know where your sugar is coming from?Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping--with less and even no added sugar.Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family--a roller coaster of unexpected discoveries and challenges.