As a young woman, Madeleine got her training by working in a family restaurant in Touraine and in the kitchens of France'¬?s most respected regional cooks, who nourished her appetite for the tradition, rigor, and personal nature of cooking. Her exuberant and colorful memoir of that time-originally published over 25 years ago-tells of collecting mussels at the shore, churning butter from the milk of village cows, gathering mushrooms in nearby woods, and then transforming them into glorious food under the tutelage of her informal mentors. Over 250 recipes for the simple dishes she learned at their sides illustrate her evocative reminiscences of a bygone era in rural France. Part travelogue, part social history, part instruction manual, this classic is required reading for anyone who wants to know more about the life, times, and tastes of a woman who has helped shape American cooking.

    The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. 
 
   Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

    Decrypting French ideas about land, privacy and language, Nadeau and Barlow weave together the threads of French society--from centralization and the Napoleonic Code to elite education and even street protests--giving us, for the first time, a complete picture of the French.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    A Time of Gifts is the first volume in a trilogy recounting the trip, and takes the reader with him as far as Hungary. It is a book of compelling glimpses - not only of the events which were curdling Europe at that time, but also of its resplendent domes and monasteries, its great rivers, the sun on the Bavarian snow, the storks and frogs, the hospitable burgomasters who welcomed him, and that world's grandeurs and courtesies. His powers of recollection have astonishing sweep and verve, and the scope is majestic. First published to enormous acclaim, it confirmed Fermor's reputation as the greatest living travel writer, and has, together with its sequel Between the Woods and the Water (the third volume is famously yet to be published), been a perennial seller for 25 years.

    Combining memoir with vivid scenes at the table; interviews with the world’s most renowned chefs, restaurateurs, and eaters; and a few well-placed rants and raves about life as a paid gourmand, Rayner puts his thoughtful, innovative, and hilarious stamp on food writing. He reports on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to New York, ending in Paris where he attempts to do with Michelin-starred restaurants what Morgan Spurlock did with McDonald’s in Super Size Me—eating at those establishments on consecutive days and never refusing a sixteen-course tasting menu when it’s offered.The Man Who Ate the World is a fascinating and riotous look at the business and pleasure of fine dining.

    "This isn't like me. I'm not the sort of girl who crosses continents to meet up with a man she hardly knows. Paris hadn't even been part of my travel plan..."A delightful, fresh twist on the travel memoir, Almost French takes us on a tour that is fraught with culture clashes but rife with deadpan humor. Sarah Turnbull's stint in Paris was only supposed to last a week. Chance had brought Sarah and Frédéric together in Bucharest, and on impulse she decided to take him up on his offer to visit him in the world's most romantic city. Sacrificing Vegemite for vichyssoise, the feisty Sydney journalist does her best to fit in, although her conversation, her laugh, and even her wardrobe advertise her foreigner status. But as she navigates the highs and lows of this strange new world, from life in a bustling quatier and surviving Parisian dinner parties to covering the haute couture fashion shows and discovering the hard way the paradoxes of France today, little by little Sarah falls under its spell: maddening, mysterious, and charged with that French specialty-séduction.An entertaining tale of being a fish out of water, Almost French is an enthralling read as Sarah Turnbull leads us on a magical tour of this seductive place-and culture-that has captured her heart

     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.

    When beautiful, reckless Southern belle Zelda Sayre meets F. Scott Fitzgerald at a country club dance in 1918, she is seventeen years old and he is a young army lieutenant stationed in Alabama. Before long, the "ungettable" Zelda has fallen for him despite his unsuitability: Scott isn't wealthy or prominent or even a Southerner, and keeps insisting, absurdly, that his writing will bring him both fortune and fame. Her father is deeply unimpressed. But after Scott sells his first novel, This Side of Paradise, to Scribner's, Zelda optimistically boards a train north, to marry him in the vestry of St. Patrick's Cathedral and take the rest as it comes.

    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.

    She had come to Kenya from Denmark with her husband, and when they separated she stayed on to manage the farm by herself, visited frequently by her lover, the big-game hunter Denys Finch-Hatton, for whom she would make up stories "like Scheherazade." In Africa, "I learned how to tell tales," she recalled many years later. "The natives have an ear still. I told stories constantly to them, all kinds." Her account of her African adventures, written after she had lost her beloved farm and returned to Denmark, is that of a master storyteller, a woman whom John Updike called "one of the most picturesque and flamboyant literary personalities of the century."Isak Dinesen (1885-1962_ was born Karen Christence Dinesen in Rungsted, Denmark. She wrote poems, plays, and stories from an early age, including 'Seven Gothic Tales', 'Winter's Tales', 'Last Tales', 'Anecdotes of Destiny', 'Shadows on the Grass' and 'Ebrengard'. 'Out of Africa' is considered her masterpiece.

    Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. I do, Kennedy said, Stop letting men tell your story.OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness.Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her.In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.

    Now all he had to do was explain to Ana, his wife, that they were the proud owners of an isolated sheep farm in the Alpujarra Mountains in Southern Spain. That was the easy part.Lush with olive, lemon, and almond groves, the farm lacks a few essentials—running water, electricity, an access road. And then there's the problem of rapacious Pedro Romero, the previous owner who refuses to leave. A perpetual optimist, whose skill as a sheepshearer provides an ideal entrée into his new community, Stewart also possesses an unflappable spirit that, we soon learn, nothing can diminish. Wholly enchanted by the rugged terrain of the hillside and the people they meet along the way—among them farmers, including the ever-resourceful Domingo, other expatriates and artists—Chris and Ana Stewart build an enviable life, complete with a child and dogs, in a country far from home.

    Yet by the end of World War II, almost the only thing remaining of their vast empire was a collection of 264 wood and ivory carvings, none of them larger than a matchbox.The renowned ceramicist Edmund de Waal became the fifth generation to inherit this small and exquisite collection of netsuke. Entranced by their beauty and mystery, he determined to trace the story of his family through the story of the collection.The netsuke—drunken monks, almost-ripe plums, snarling tigers—were gathered by Charles Ephrussi at the height of the Parisian rage for all things Japanese. Charles had shunned the place set aside for him in the family business to make a study of art, and of beautiful living. An early supporter of the Impressionists, he appears, oddly formal in a top hat, in Renoir’s Luncheon of the Boating Party. Marcel Proust studied Charles closely enough to use him as a model for the aesthete and lover Swann in Remembrance of Things Past.Charles gave the carvings as a wedding gift to his cousin Viktor in Vienna; his children were allowed to play with one netsuke each while they watched their mother, the Baroness Emmy, dress for ball after ball. Her older daughter grew up to disdain fashionable society. Longing to write, she struck up a correspondence with Rilke, who encouraged her in her poetry.The Anschluss changed their world beyond recognition. Ephrussi and his cosmopolitan family were imprisoned or scattered, and Hitler’s theorist on the “Jewish question” appropriated their magnificent palace on the Ringstrasse. A library of priceless books and a collection of Old Master paintings were confiscated by the Nazis. But the netsuke were smuggled away by a loyal maid, Anna, and hidden in her straw mattress. Years after the war, she would find a way to return them to the family she’d served even in their exile.In The Hare with Amber Eyes, Edmund de Waal unfolds the story of a remarkable family and a tumultuous century. Sweeping yet intimate, it is a highly original meditation on art, history, and family, as elegant and precise as the netsuke themselves.