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 account of beer's imact on people and events that shaped the birth of a nation begins with the pre-colonial era and ends with America's emergence as an industrial power.

    In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.Praise for Anthony Bourdain: Bourdain's enthusiasm is so intense that it practically explodes off the page . . . Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.--New York Times Book Review[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.--USA TodayBourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.--New York magazine

    SOG's chain of command for missions and after-action reports extended to the White House and the Joint Chiefs of Staff. Small Green Beret-lead teams ran missions into Laos, Cambodia, and North Vietnam without assistance from conventional artillery, tank or infantry units. Once on the ground, their sole support was provided by Air Force Tactical Air and helicopter units, U.S. Army and Marine helicopter aviation personnel and aircrews, and from the South Vietnam Air Force's 219th Special Operations Squadron, code named Kingbees. In Laos, the communists dedicated 50,000 troops to the Ho Chi Minh Trail, including highly trained sappers from the 305th Sapper Battalion, its sole mission: attack SOG teams.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    That's where Kyndra Holley comes in. She is the mastermind behind the blog Peace, Love and Low Carb, and has melded the best of both worlds: a time-tested low carb approach with healthy, whole-food Primal ingredients.Following the Primal template, Kyndra cuts out grains and gluten and emphasizes whole, unprocessed, "real" foods. A lifelong foodie with personal experience losing weight on the low-carb diet, Kyndra brings you mouthwatering comfort food recipes such as Caramelized Onion and Prosciutto "Mac" and Cheese, Italian Meatballs with Tomato Cream Sauce, Chili Dogs, Eggplant Lasagna and more.After all, who says dieting has to be about sacrifice? You'll feel fuller, radiant and satisfied thanks to these healthy, nutrient-dense low-carb meals.Foreword by Jimmy Moore.

    From how grapes are grown, harvested and turned into wine, to judging the color, aroma, and taste of the world's most popular varietals (wine made from a particular grape), to understanding terroir and feeling confident ordering and serving wine at any occasion, this book explains it all in the simplest possible way. Every page, every piece of information, and every detail is illustrated in charming and informative four-color drawings that explain concepts at a glance.Includes detailed information on a vast array of varietals that will help transform a beginner into a connoisseur.

    A Frenchman living in Paris, Alexis loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of cooking, make it fun and accessible, and charm everyone with his geeky approach to food.In this, his debut cookbook, he shares 100 of his absolute favorite recipes - from amazingly tasty toast ideas all the way to some classic but super-simple French dishes. Along the way, he shares ingenious kitchen hacks - six ways with a can of sardines, a cheat's guide to wine, three knives you need in your kitchen - so that anyone can throw together great food without any fuss.

    Here is France for the traveler, the chef, and the connoisseur of fine prose. Maps and b & w line drawings throughout.

    This book's 100 recipes include many Caribbean favourites, often modernized with a delicious twist.

    Here, beer expert Michael Jackson enthusiastically discusses the history and inner workings of this quiet, quirky brewing behemoth of Belgium. He explains the origins of manstic brewing, the good fortune of spiders on Lambic breweries, the reasoning behind using orange peels, coriander seeds and stale hops in the brewing process. Thorough tasting notes are oncluded, providing a reference point for the reader's own beer hunting. Fully revised with a brand new layout and 300 more photographs than previous editions, this book contains a list of addresses of the most important Belgian brewers, plus all the practical information on brewery visits, overnight accommodation and local restaurants and eateries.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    Across five decades, Prine has created critically acclaimed albums--John Prine (one of Rolling Stone's 500 Greatest Albums of All Time), Bruised Orange, and The Missing Years--and earned many honors, including two Grammy Awards, a Lifetime Achievement Award for Songwriting from the Americana Music Association, and induction into the Nashville Songwriters Hall of Fame. His songs have been covered by scores of artists, from Johnny Cash and Miranda Lambert to Bette Midler and 10,000 Maniacs, and have influenced everyone from Roger McGuinn to Kacey Musgraves. Hailed in his early years as the "new Dylan," Prine still counts Bob Dylan among his most enthusiastic fans. In John Prine, Eddie Huffman traces the long arc of Prine's musical career, beginning with his early, seemingly effortless successes, which led paradoxically not to stardom but to a rich and varied career writing songs that other people have made famous. He recounts the stories, many of them humorous, behind Prine's best-known songs and discusses all of Prine's albums as he explores the brilliant records and the ill-advised side trips, the underappreciated gems and the hard-earned comebacks that led Prine to found his own successful record label, Oh Boy Records. This thorough, entertaining treatment gives John Prine his due as one of the most influential songwriters of his generation.

    He shows that weight gain is driven by genetic, hormonal factors - and not overeating or 'gluttony' as is commonly the underlying suggestion - citing compelling evidence that people with the propensity to fatten easily can be helped best by a low carbohydrate high-fat diet.This groundbreaking read offers hope to anyone wishing to prevent or reverse diabetes or obesity - as well as anyone wanting to eat more healthily - and will fundamentally change our habits around food forever.

    In The Answer Is Never, skating journalist Jocko Weyland tells the rambunctious story of a rebellious sport that began as a wintertime surfing substitute on the streets of Southern California beach towns more than forty years ago and has evolved over the decades to become a fixture of urban youth culture around the world. Merging the historical development of the sport with passages about his own skating adventures in such wide-ranging places as Hawaii, Germany, and Cameroon, Weyland gives a fully realized portrait of a subculture whose love of free-flowing creativity and a distinctive antiauthoritarian worldview has inspired major trends in fashion, music, art, and film. Along the way, Weyland interweaves the stories of skating pioneers like Gregg Weaver and the Dogtown Z-Boys and living legends like Steve Caballero and Tony Hawk. He also charts the course of innovations in deck, truck, and wheel design to show how the changing boards changed the sport itself, enabling new tricks as skaters moved from the freestyle techniques that dominated the early days to the extreme street-skating style of today. Vivid and vibrant, The Answer Is Never is a fascinating book as radical and unique as the sport it chronicles.