In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.From the Hardcover edition.

    Time and timeagain, they're caused by the same thing - hormonal imbalance.The Balance Plan explains how to tune in to your hormones and make the changes necessary to bring them into balance. Take the six steps, follow the 28-day plan and transform your life!- Sleep better- Enhance digestion- Lose weight- Reduce stress- Elevate energy levels- Feel happier

    But archaeological and historical evidence challenges this narrative. The first agrarian states, says James C. Scott, were born of accumulations of domestications: first fire, then plants, livestock, subjects of the state, captives, and finally women in the patriarchal family—all of which can be viewed as a way of gaining control over reproduction.   Scott explores why we avoided sedentism and plow agriculture, the advantages of mobile subsistence, the unforeseeable disease epidemics arising from crowding plants, animals, and grain, and why all early states are based on millets and cereal grains and unfree labor. He also discusses the “barbarians” who long evaded state control, as a way of understanding continuing tension between states and nonsubject peoples.

    every day, despite our having the means to provide nutritious, affordable food for all. Inspired by the acclaimed documentary A Place at the Table, this companion book offers powerful insights from those at the front lines of solving hunger in America, including:• Jeff Bridges, Academy Award–winning actor, cofounder of the End Hunger Network, and spokesperson for the No Kid Hungry Campaign, on raising awareness about hunger• Ken Cook, president of Environmental Working Group, unravels the inequities in the Farm Bill and shows how they affect America’s hunger crisis• Marion Nestle, nutritionist and acclaimed critic of the food industry, whose latest work tracks the explosion of calories in today’s “Eat More” environment• Bill Shore, Joel Berg, and Robert Egger, widely-published anti-hunger activists, suggest bold and diverse strategies for solving the crisis• Janet Poppendieck, sociologist, bestselling author, and well-known historian of poverty and hunger in America, argues the case for school lunch reform• Jennifer Harris, of Yale University’s Rudd Center for Food Policy and Obesity, uncovers the new hidden persuaders of web food advertisers • David Beckmann, head of Bread for the World, and Sarah Newman, researcher on A Place at the Table, explore the intersection of faith and feeding the hungry• Mariana Chilton, Philadelphia pediatrician and anti-hunger activist, tells the moving story of her extraordinary lobby group, Witnesses to Hunger• Tom Colicchio, chef and executive producer of television’s Top Chef, presents his down-to-earth case to Washington for increases in child nutrition programs • Andy Fisher, veteran activist in community food projects, argues persuasively why we have to move beyond the charity-based emergency feeding program• Kelly Meyer, cofounder of Teaching Gardens, illuminates the path to educating, and providing healthy food for, all children• Kristi Jacobson and Lori Silverbush, the film’s directors/producers, tell their personal stories of how and why they came to make the documentaryHunger and food insecurity pose a deep threat to our nation. A Place at the Table shows they can be solved once and for all, if the American public decides—as they have in the past—that making healthy food available, and affordable, is in the best interest of us all.

    And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.   Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include  Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed MushroomsSupporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country BoilSweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler   Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.  Foreword by Paula DeenAdvance praise for In the Kitchen with David  “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks   “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys

     Turn Up the Heat provides a thoroughly documented food management system personalized to each individual's metabolic type-fat-and-protein efficient, carbohydrate efficient, or dually efficient. The system is comprised of three components: eating the right kinds and amounts of foods in the correct sequence; following a specific exercise program based on the individual's metabolic type; and drinking the appropriate amount of water daily. Including easy-to-use questionnaires to determine your metabolic type, weekly food plans, and a 2-week Quickstart plan, Turn Up the Heat will forever break the apathy and frustration of dieters who just never seem to get to their ideal weight.

    smoky and slow-cooked meats from one of the most celebrated London restaurants. Pitt Cue Co. Filled with recipes for the hot. Southern US-style. slow-cooked food that made Londoners queue up. this cookbook allows you to bring the must-try restaurant home.The recipes range from their famous Pickle Backs and Bourbon cocktail to their acclaimed Pulled Pork Shoulder or Chipotle & Garlic Confit Slaw. The Pitt Cue Co. Cookbook is your guide to enjoying the best hot. tender. sticky Americana inspired grub all year round. With information from the expert chefs at Pitt Cue Co. on equipment and methods. and recipes for meats . sauces and rubs. this is your guide to irresistibly delicious food to savor and share.Try out recipes like Smoked Rib of Beef and Bourbon Bone...