With the world’s best doctors and the advocacy of his parents, Louis Unger would fight the battle for his young life. At age 3, Louis was diagnosed with stage 4 neuroblastoma. He battled this treacherous cancer for 5 years with the leadership of the neuroblastoma team at Memorial Sloan Kettering. After relapsing with the cancer in his brain, his incredible team of doctors developed a new treatment protocol that cured him. His grit and incredible attitude led to a breakthrough that would change how cancer is treated today. This protocol is now helping to save many other children who are diagnosed with a brain relapse.

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

    Dave Liniger had it all: four successful children, a lifetime filled with adventure, and a company he’d founded, RE/MAX, that became one of the most prominent real estate brands in the world and made him a success beyond his wildest dreams. He had served in the Vietnam War, parachuted out of planes, raced cars, and once even attempted to circumnavigate the world in a balloon. And then overnight his full and varied life almost came to an abrupt end. Doctors discovered he had a horrific staph infection along his spine that left him paralyzed from the neck down and in excruciating pain.My Next Step chronicles how Dave found reserves of strength to fight through his pain. He drew inspiration from his wife, Gail, who had shown incredible grace and courage during her recovery from a tragic airplane crash twenty-nine years earlier. His guiding light was the mantra, “Just 10 steps.” If he could take 10 steps, he could take 20. If he could take 20, he could walk a mile. After three critical surgeries and six grueling months in the hospital, Dave finally returned home. He continues to heal, but is back running the company he loves and getting stronger every day. My Next Step will inspire those facing tragedy to find the courage to accept their situation and do what’s necessary to take the next step toward a meaningful life.

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    Now he’s a full-time, stay-at-home Dad and his experience with food has changed . . . a little. He's come to realize that kids don’t need puree in a jar or special menus at restaurants, and that raising an adventurous eater is about exposure, invention, and patience. He writes of the highs and lows of teaching your child about food--the high of rediscovering how something tastes for the first time through a child’s unedited reaction, and the low of thinking you have a precocious vegetable fiend on your hands only to discover that a child’s preferences change from day to day (and may take years to include vegetables again). Sharing in his culinary capers is little Iris, a budding gourmand and a zippy critic herself who makes huge sandwiches, gobbles up hot chilis, and even helps around the kitchen sometimes. Hungry Monkey takes food enthusiasts on a new adventure in eating and offers dozens of delicious recipes that "little fingers" can help to make.

    Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp and often hilarious observations and ideas on the restaurant industry and the world around her.I Hear She's a Real Bitch, Jen Agg's first book, is caustic yet intimate, and wryly observant; an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.

    The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.

    A MEATLOAF IN EVERY OVEN is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Sauté the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.

    Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

    But, if it's in you, if it's in your blood, kitchens are your happy place and food is as good for your soul as it is for feeding any appetite. Every nick of the knife, every burn and every ache and pain can go almost unnoticed and ultimately is more than worth it. At fifty, I could be better looking but I couldn't be more fulfilled."As her fiftieth birthday approached, the woman who taught America how to get dinner on the table, fast, started thinking, not just about what to make for dinner, but how her passion for food and feeding people developed over a lifetime. Where did it come from? How did it grow? Where will it take her next?Now, Rachael Ray reveals how her mother and Italian grandfather instilled in her a strong work ethic, problem solving skills, and overall love of cooking, and how her time as a dish washer and soda fountain girl shaped her work philosophy; why muggings at gunpoint (two!) eventually led to her career in television, and how competing (and winning) on Iron Chef turned out to be one of the hardest days of her life; plus tales of the friends she's made along the way, like Oprah, Michelle Obama, Jacques Pépin, and many others. Peppered throughout is her kitchen and life wisdom, along with her philosophy on how we can better serve the world and each other.The accompanying recipes range from all-time favorite recipes and meals to unexpected dishes like French cuisine, her endeavors into baking, and some of her husband John's tasty cocktails. They include: Bavette with Green Peppercorn Sauce Verte, Smoked Oysters with Lemon-Horseradish Mignonette, Mushroom and Chard Crostata, Brown Butter Balsamic Ravioli, Beet Arancini, Nduja Deviled Eggs, Stone Fruit Galette, Negroni Freeze, and a serious Porchetta. Plus favorite recipes for your pets!Complete with gorgeous food shots, personal collection photos, and Rachael's own hand-drawn illustrations, this is a revealing and intimate glimpse into Rachael's world and her every day inspiration.

    They know how to transform piles of yarn into sweaters and scarves. They know that some items, like woolen bikini tops, are better left unknit. They know that making a hat for a newborn baby isn’t just about crafting something small but appreciating the beginnings of life, which sometimes helps make peace with the endings. They know that if you knit your boyfriend a sweater, your relationship will most likely be over before the last stitch.Alanna Okun knows that crafting keeps her anxiety at bay. She knows that no one will ever be as good a knitting teacher as her beloved grandmother. And she knows that even when we can’t control anything else, we can at least control the sticks, string, and fabric right in front of us.Okun lays herself bare and takes readers into the parts of themselves they often keep hidden. Yet at the same time she finds humor in the daily indignities all crafters must face (like when you catch the dreaded Second Sock Syndrome and can’t possibly finish the second in a pair). Okun has written a book that will speak to anyone who has said to themselves, or to everyone within earshot, “I made that.”

     The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout and Johnny's Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.