Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world.Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking.Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants.

    Throughout her life Justice Ginsburg has been (and continues to be) a prolific writer and public speaker. This book’s sampling is selected by Justice Ginsburg and her authorized biographers Mary Hartnett and Wendy W. Williams. Justice Ginsburg has written an introduction to the book, and Hartnett and Williams introduce each chapter, giving biographical context and quotes gleaned from hundreds of interviews they have conducted. This is a fascinating glimpse into the life of one of America’s most influential women.

    Two years later, Ada Blackjack emerged as the sole survivor of this ambitious polar expedition. This young, unskilled woman--who had headed to the Arctic in search of money and a husband--conquered the seemingly unconquerable north and survived all alone after her male companions had perished. Following her triumphant return to civilization, the international press proclaimed her the female Robinson Crusoe. But whatever stories the press turned out came from the imaginations of reporters: Ada Blackjack refused to speak to anyone about her horrific two years in the Arctic. Only on one occasion--after charges were published falsely accusing her of causing the death of one her companions--did she speak up for herself. Jennifer Niven has created an absorbing, compelling history of this remarkable woman, taking full advantage of the wealth of first-hand resources about Ada that exist, including her never-before-seen diaries, the unpublished diaries from other primary characters, and interviews with Ada's surviving son. Ada Blackjack is more than a rugged tale of a woman battling the elements to survive in the frozen north--it is the story of a hero.

    Louis journalist Sarah Kendzior tackles issues including labor exploitation, racism, gentrification, media bias and other aspects of the post-employment economy. Sample titles: "The Peril of Hipster Economics", "The Wrong Kind of Caucasian", "Survival is Not an Aspiration". "Mothers Are Not 'Opting Out' -- They Are Out of Options", "Academia's Indentured Servants", "Meritocracy for Sale", "The Immorality of College Admissions", "Expensive Cities Are Killing Creativity". A former columnist for Al Jazeera English, Kendzior has spent years chronicling an America of diminishing opportunities. This collection contains the best of her work.

    Starkey's sense of drama also vividly recreates the atmosphere of pity and terror that fostered the evil and suffering of this human tragedy.

    Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.

    Born in the 1860s, the son of a Lakota chief, Standing Bear was in the first class at Carlisle Indian School, witnessed the Ghost Dance uprising from the Pine Ridge Reservation, toured Europe with Buffalo Bill's Wild West show, and devoted his later years to the Indian rights movement of the 1920s and 1930s.

    Placing current family dilemmas in the context of far-reaching economic, political, and demographic changes, Coontz sheds new light on such contemporary concerns as parenting, privacy, love, the division of labor along gender lines, the black family, feminism, and sexual practice.

    The New York Times praised it for its “affable voice and intellectual clarity”; Julia Child lauded it for its “deep factual information.” Now, in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren’t sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.

    Originally published in 1931, Only Yesterday has an exuberance and proximity to its subject—the Roaring Twenties in all its scandal and glory—that uniquely captures the feel of the era.

    Martin Luther King’s classic exploration of the events and forces behind the Civil Rights Movement—including his Letter from Birmingham Jail, April 16, 1963.“There comes a time when the cup of endurance runs over, and men are no longer willing to be plunged into the abyss of despair.”In 1963, Birmingham, Alabama, was perhaps the most racially segregated city in the United States. The campaign launched by Dr. Martin Luther King, Jr., and the Civil Rights movement on the segregated streets of Birmingham demonstrated to the world the power of nonviolent direct action.In this remarkable book—winner of the Nobel Peace Prize—Dr. King recounts the story of Birmingham in vivid detail, tracing the history of the struggle for civil rights back to its beginnings three centuries ago and looking to the future, assessing the work to be done beyond Birmingham to bring about full equality for African Americans. Above all, Dr. King offers an eloquent and penetrating analysis of the events and pressures that propelled the Civil Rights movement from lunch counter sit-ins and prayer marches to the forefront of American consciousness.Since its publication in the 1960s, Why We Can’t Wait has become an indisputable classic. Now, more than ever, it is an enduring testament to the wise and courageous vision of Martin Luther King, Jr.Includes photographs and an afterword by Reverend Jesse L. Jackson, Sr.

    With the unpublished WPA manuscript as her guide, Willard visits the sites of American food’s past glory to rediscover the vibrant foundation of America’s traditional cuisine. She visits a booyah cook-off in Minnesota, a political feast in Mississippi, a watermelon festival in Oklahoma, and a sheepherders ball in Idaho, to name a few. Featuring recipes and never-before-seen photos, including those from the WPA by Dorothea Lange, Ben Shahn, and Marion Post Wolcott, America Eats! is a glowing celebration of American food, past and present.

    Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did.Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.

    Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

    Modern wine exists as the product of multiple revolutions scientific, industrial, social, even ideological. Though the same basic chemical substance as its ancient forebear, it is in every other respect very different. Contemporary wines both taste unlike those from earlier eras and are valued in novel ways. For many thousands of years, wine was a basic need. Today it is a cultural choice, and the reasons why millions of people choose it tells us as much about them as about the contents of bottle or glass. In Inventing Wine, Paul Lukacs chronicles wine s transformation from a source of sustenance to a consciously pursued pleasure, in the process offering a new way to view the present as well as the past.