They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.

    City Tavern was the social, political, and economic center of late 18th-century Philadelphia. Called the “most genteel” tavern in America by John Adams, it gained fame as the gathering place for members of the Continental Congresses and the Constitutional Convention, and for officials of the early Federal Government.With more than 300 tempting, simple-to-make recipes and full-color photography, City Tavern will help home chefs and history buffs alike recreate the same dishes enjoyed by George Washington, John Adams, Thomas Jefferson, and Benjamin Franklin. Featuring traditional favorites such as West Indies pepperpot soup, roasted duckling with chutney, Martha Washington’s recipe for chocolate mousse cake, and Thomas Jefferson’s own recipe for sweet-potato biscuits, this book’s recipes are sure to entice adults and children alike, while simultaneously providing them with a wealth of fascinating American and culinary history!More than just a cookbook, City Tavern is a treasury of American history.

    An authoritative history of the foods of India, complete with delicious recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food traditions on the evolution of Indian specialties.

    Like wine and cheese, they owe much of their flavor to terroir, or the specific environment in which they grow--indeed, oysters are the food that tastes most like the sea. Today, there are at least two hundred unique oyster appellations in North America, each producing oysters with a distinct and consistent flavor--some merely passable, others dazzling.Beautifully written and illustrated, A Geography of Oysters is an indispensable guide to the oysters of America, describing each oyster's appearance, flavor, origin, and availability. Readers will learn how to shuck, how to pair wines and oysters, and how to navigate a raw bar with skill and panache. The book includes recipes, maps, black-and-white photos, and a color guide, as well as lists of top oyster restaurants, producers, and festivals. Painting a picture of the quirky characters who farm oysters and the gorgeous stretches of coast where these delicacies are found, A Geography of Oysters is both terrific reading and the guide that foodies of all types have been waiting for.

    Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including:* Brioche Doughnuts* Fried Feta BLT* Fried Shoestring Onion Cheeseburgers* Super Spicy Dan Dan Noodles* Garam Masala Beer Mussels* Matcha Mint Chip Ice CreamSkip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!

    From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corp. s twenty-first-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn brings to life both the place and the people in this riveting family drama.The blood feuds are as spectacular as the business triumphs. Cesare s sons, Robert and Peter, literally came to blows in the 1960s during a dispute touched off by the purchase of a mink coat, resulting in Robert s exile from the family and his subsequent founding of a winery that would set off a revolution in American winemaking. Robert s sons, Michael and Timothy, as passionate in their own ways as their visionary father, waged battle with each other for control of the company before Michael s expansive ambitions ultimately led to a board coup and the sale of the business to an international conglomerate.A meticulously reported narrative based on thousands of hours of interviews, "The House of Mondavi"is bound to become a classic."

    To them a large section of the land owed its existence; the fertility and the prosperity of the whole was dependent upon them; they were the chief means of communication, the main channels of trade, the distributors of civilization. It was in recognition of this that the ancient inhabitants called the Euphrates 'the life of the land,' and the Tigris 'the bestower of blessing.'" - G.S.G.Introduction - The Lands of the Euphrates and Tigris. The Excavations in Babylonia and Assyria. The Language and Literature. Chronology and History. The City States of Babylonia and Their Unification under Babylon to 2000 B.C. - The Dawn of History. Movements toward Expansion and Unification. Civilization of Old Babylonia: Political and Social Life. Civilization of Old Babylonia: Literature, Science, Art, and Religion. The Times of Khammurabi of Babylon. 2300-2100 B.C. The Rise of Assyria and its Struggles with Kassite Babylonia - The Kassite Conquest of Babylonia and the Appearance of Assyria. 2000-1500 B.C. The Early Conflicts of Babylonia and Assyria. 1500-1150 B.C. Civilization and Culture in the Kassite Period. The Times of Tiglathpileser I. 1100 B.C. The Ascendancy of Assyria - The Ancient World at the Beginning of the First Millennium. 1000 B.C. Ashurnacirpal III and the Conquest of Mesopotamia. 885-860 B.C. The Advance into Syria and the Rise of Urartu: from Shalmaneser II to the Fall Of His House. 860-745 B.C. The Assyrian Revival. Tiglathpileser III and Shalmaneser IV. 745-722 B.C. The Assyrian Empire at Its Height. Sargon II. 722-705 B.C. The Struggle for Imperial Unity. Sennacherib. 705-681 B.C. Imperial Expansion and Division. Esarhaddon. 681-668 B.C. The Last Days of Splendor. Ashurbanipal 668-626 B.C. The Fall of Assyria. 626-606 B.C. The New Babylonian (or Kaldean) Empire - The Heirs of Assyria. Nebuchadrezzar and His Successors. Babylonia under the Kaldeans. The Fall of Babylon.

    Quirky, informative and extremely readable, with enlightening chapters on everything from the birth of claret to the rise of the New World. Tim Atkin, on the first edition.

    This illustrated handbook escorts you through the steps of the brewing process and offers a unique curriculum that supports and enhances your knowledge of brewing basics.Inside, you'll find:- 18 world-class brewers, including Vinnie Cilurzo (Russian River), Sam Calagione (Dogfish Head) and Ken Grossman (Sierra Nevada) as they share their expertise in vivid, engaging interviews- Advice on sourcing the best hops, barley, wheat, and more; farm-to-table and seasonal brewing- Strategies for setting up your homebrewing workshop to master brewing chemistry 101- Methods for tinkering with nontraditional ingredients and extreme brews- Techniques for brewing mead, sour ales, and cider

    Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market.            Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika.            Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.

    In 1848, the East India Company engaged him to make a clandestine trip into the interior of China - territory forbidden to foreigners - to steal the closely guarded secrets of tea. For centuries, China had been the world's sole tea manufacturer. Britain purchased this fuel for its Empire by trading opium to the Chinese - a poisonous relationship Britain fought two destructive wars to sustain. The East India Company had profited lavishly as the middleman, but now it was sinking, having lost its monopoly to trade tea. Its salvation, it thought, was to establish its own plantations in the Himalayas of British India. There were just two problems: India had no tea plants worth growing, and the company wouldn't have known what to do with them if it had. Hence Robert Fortune's daring trip. The Chinese interior was off-limits and virtually unknown to the West, but that's where the finest tea was grown - the richest oolongs, soochongs and pekoes. And the Emperor aimed to keep it that way.

    It also provides insights into traditional English life and conduct.

    Seized by the reports, American diplomat John Lloyd Stephens and British artist Frederick Catherwood—both already celebrated for their adventures in Egypt, the Holy Land, Greece, and Rome—sailed together out of New York Harbor on an expedition into the forbidding rainforests of present-day Honduras, Guatemala, and Mexico. What they found would upend the West’s understanding of human history.In the tradition of Lost City of Z and In the Kingdom of Ice, former San Francisco Chronicle journalist and Pulitzer Prize finalist William Carlsen reveals the remarkable story of the discovery of the ancient Maya. Enduring disease, war, and the torments of nature and terrain, Stephens and Catherwood meticulously uncovered and documented the remains of an astonishing civilization that had flourished in the Americas at the same time as classic Greece and Rome—and had been its rival in art, architecture, and power. Their masterful book about the experience, written by Stephens and illustrated by Catherwood, became a sensation, hailed by Edgar Allan Poe as “perhaps the most interesting book of travel ever published” and recognized today as the birth of American archaeology. Most important, Stephens and Catherwood were the first to grasp the significance of the Maya remains, understanding that their antiquity and sophistication overturned the West’s assumptions about the development of civilization.By the time of the flowering of classical Greece (400 b.c.), the Maya were already constructing pyramids and temples around central plazas. Within a few hundred years the structures took on a monumental scale that required millions of man-hours of labor, and technical and organizational expertise. Over the next millennium, dozens of city-states evolved, each governed by powerful lords, some with populations larger than any city in Europe at the time, and connected by road-like causeways of crushed stone. The Maya developed a cohesive, unified cosmology, an array of common gods, a creation story, and a shared artistic and architectural vision. They created stucco and stone monuments and bas reliefs, sculpting figures and hieroglyphs with refined artistic skill. At their peak, an estimated ten million people occupied the Maya’s heartland on the Yucatan Peninsula, a region where only half a million now live. And yet by the time the Spanish reached the “New World,” the Maya had all but disappeared; they would remain a mystery for the next three hundred years.Today, the tables are turned: the Maya are justly famous, if sometimes misunderstood, while Stephens and Catherwood have been nearly forgotten. Based on Carlsen’s rigorous research and his own 1,500-mile journey throughout the Yucatan and Central America, Jungle of Stone is equally a thrilling adventure narrative and a revelatory work of history that corrects our understanding of Stephens, Catherwood, and the Maya themselves.

    It is universally loved and perfect for nearly every occasion--a church potluck, sports- or TV-viewing party, casual dinner with the family, or late-night dorm room snack. Despite the evergreen popularity of chili, there are surprisingly few books on the subject. Enter The Chili Cookbook, written by veteran author and Tex-Mex sage Robb Walsh. With its impeccable recipes, fascinating and unexpected historical anecdotes,  affordable price, and whimsical package, The Chili Cookbook is sure to become an instant classic.

    The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise. The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.In the sixteenth and seventeenth centuries, the world’s peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe’s most cosmopolitan urban center. Driven to dominate this trade, Portugal’s mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe’s chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam “invented” the modern corporation–the Dutch East India Company–and took over as spice merchants to the world.Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn’t merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.