Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

    In Shit, Actually, Lindy returns to those roots, re-examining beloved and iconic movies from the past 40 years with an eye toward the big questions of our time: Is Twilight the horniest movie in history? Why do the zebras in The Lion King trust Mufasa-WHO IS A LION-to look out for their best interests? Why did anyone bother making any more movies after The Fugitive achieved perfection? And, my god, why don't any of the women in Love, Actually ever fucking talk?!?!From Forrest Gump, Honey I Shrunk the Kids, and Bad Boys II, to Face/Off, Top Gun, and The Notebook, Lindy combines her razor-sharp wit and trademark humor with a genuine adoration for nostalgic trash to shed new critical light on some of our defining cultural touchstones-the stories we've long been telling ourselves about who we are. At once outrageously funny and piercingly incisive, Shit, Actually reminds us to pause and ask, "How does this movie hold up?", all while teaching us how to laugh at the things we love without ever letting them or ourselves off the hook.Shit, Actually is a love letter and a break-up note all in one: to the films that shaped us and the ones that ruined us. More often than not, Lindy finds, they're one and the same.

    [It] was due the next day. We were out at our family cabin in Bolinas, and he was at the kitchen table close to tears, surrounded by binder paper and pencils and unopened books on birds, immobilized by the hugeness of the task ahead. Then my father sat down beside him, put his arm around my brother's shoulder, and said. 'Bird by bird, buddy. Just take it bird by bird.'"With this basic instruction always in mind, Anne Lamott returns to offer us a new gift: a step-by-step guide on how to write and on how to manage the writer's life. From "Getting Started,' with "Short Assignments," through "Shitty First Drafts," "Character," "Plot," "Dialogue." all the way from "False Starts" to "How Do You Know When You're Done?" Lamott encourages, instructs, and inspires. She discusses "Writers Block," "Writing Groups," and "Publication." Bracingly honest, she is also one of the funniest people alive.If you have ever wondered what it takes to be a writer, what it means to be a writer, what the contents of your school lunches said about what your parents were really like, this book is for you. From faith, love, and grace to pain, jealousy, and fear, Lamott insists that you keep your eyes open, and then shows you how to survive. And always, from the life of the artist she turns to the art of life.

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

     In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.

    Of course, it’s not all cooking; we’ll also run the New York and Chicago marathons, pay visits to Cinderella and Lewis Carroll, and even get to the bottom of a tomato’s identity as a vegetable. This is not the math of our high school classes: mathematics, Cheng shows us, is less about numbers and formulas and more about how we know, believe, and understand anything, including whether our brother took too much cake.At the heart of How to Bake Pi is Cheng’s work on category theory—a cutting-edge “mathematics of mathematics.” Cheng combines her theory work with her enthusiasm for cooking both to shed new light on the fundamentals of mathematics and to give readers a tour of a vast territory no popular book on math has explored before. Lively, funny, and clear, How to Bake Pi will dazzle the initiated while amusing and enlightening even the most hardened math-phobe.

    Kramer explores connoisseurship through the practical devices of “thinking wine” and “drinking wine,” making for an engrossing journey through one of life’s great pleasures. Wine’s complexities are often glossed over in favor of sound bites tailored to the novice. Kramer embraces and celebrates these complexities. The superbly written text covers the basics, from food and wine pairings to setting up a wine cellar.

    L. Doctorow, and Frank Rich, into a useful guide not just for writers but for everyone who wants to put their best foot forward in writing prose. Dreyer offers lessons on the ins and outs of punctuation and grammar, including how to navigate the words he calls "the confusables," like tricky homophones; the myriad ways to use (and misuse) a comma; and how to recognize--though not necessarily do away with--the passive voice. (Hint: If you can plausibly add "by zombies" to the end of a sentence, it's passive.) People are sharing their writing more than ever--on blogs, on Twitter--and this book lays out, clearly and comprehensibly, everything writers can do to keep readers focused on the real reason writers write: to communicate their ideas clearly and effectively. Chock-full of advice, insider wisdom, and fun facts on the rules (and nonrules) of the English language, this book will prove invaluable to everyone who wants to shore up their writing skills, mandatory for people who spend their time editing and shaping other people's prose, and--perhaps best of all--an utter treat for anyone who simply revels in language.

    Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.Hannah is hiding an eating disorder. The excruciatingly late nights, demanding chefs, bad boyfriends, and destructive obsessions have left a void inside her that she can’t fill. To reconcile her relationships with the food she worships and a body she struggles to accept, Hannah’s going to have to learn to nourish her soul.

    It's an occasionally ribald, frequently witty and unerringly erudite guided tour of the secret labyrinth that lurks beneath the English language, taking in monks and monkeys, film buffs and buffaloes, and explaining precisely what the Rolling Stones have to do with gardening.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

     Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

    Equal parts cookbook and memoir, Laurie Colwin's "Home Cooking" combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." "Home Cooking" is truly a feast for body and soul.

    Stephen Gundry believes that these defense strategies make the seemingly virtuous plants that we consume every day--fruits, vegetables, grains, nuts, and seeds--far less "good for us" than we assume. Dr. Gundry outlines the health hazards posed by lectins. The main sources of lectins in the American diet include conventionally-raised dairy products, beans, and other legumes, wheat and grains, and specific vegetables and fruitsWith a full list of lectin-containing foods and simple substitutes for each; a step-by-step detox and eating plan; and easy lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowl—and shows you how to eat whole foods in a whole new way.

    In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.