is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—it's an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

    Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy.

    Cooking TV shows usher viewers into restaurant kitchens and freezers, while smart phones allow diners to analyze wine list prices before placing an order. The author, who developed and sells restaurant management software attributes restaurant success and longevity to managing four factors: ingredients, beverages, space, and an "X factor" unique to each entity. Two chapters detail the real-life "Underground Culinary Tour," an exclusive New York City tasting tour, overseen by Mogavero, for a select group of restaurant executives. Other chapters explore how detailed income and expense data can minimize waste, manage inventory, help with training personnel, and uncover theft.

    In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America -- heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more -- and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -- a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

    It covers history from prehistoric times to the present; the flora of the river; paintings and photographs inspired by the Thames; its geology, smells and colour; its literature, laws and landscapes; its magic and myths; its architecture, trade and weather.This book meanders gloriously, rather as the river does itself: here are Toad of Toad Hall and Julius Caesar, Henry VIII and Shelley, Turner and Three Men in a Boat. The reader learns about the fishes that swam in the river and the boats that plied on its surface; about floods and tides; hauntings and suicides; sewers, miasmas and malaria; locks, weirs and embankments; bridges, docks and palaces. All the towns and villages along the river's 215-mile length are described.Peter Ackroyd has a genius for digging out the most surprising and entertaining details, and for writing about them in the most magisterial prose.

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    Lucy Worsley takes us through the bedroom, bathroom, living room and kitchen, covering the architectural history of each room, but concentrating on what people actually did in bed, in the bath, at the table, and at the stove.

    As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch.After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, WheatBelly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.

    Some of their responses to those outbreaks are almost too strange to believe in hindsight. Get Well Soon delivers the gruesome, morbid details of some of the worst plagues we’ve suffered as a species, as well as stories of the heroic figures who selflessly fought to ease the suffering of their fellow man. With her signature mix of in-depth research and storytelling, and not a little dark humor, Jennifer Wright explores history’s most gripping and deadly outbreaks, and ultimately looks at the surprising ways they’ve shaped history and humanity for almost as long as anyone can remember.

    Enjoy fresh-baked breads at home using carefully tested recipes that include:- San Francisco Sourdough French Bread- Black Forest Pumpernickel- Zucchini-Carrot Bread- Russian Black Bread- Banana Oatmeal Bread- Coconut Pecan Rolls- Caramel Sticky Buns- Portuguese Sweet Bread- And much more!These wholesome, preservative-free recipes are accompanied with tips for baking the perfect loaf.Whether you're a newcomer to bread machine baking or a longtime enthusiast, this book will help you fill your kitchen with the delectable aroma of one freshly baked loaf after another.

    To the right listener, they tell us all about themselves: where they came from, how they lived, how they died - and who killed them. Forensic scientists can unlock the mysteries of the past and help justice to be done using the messages left by a corpse, a crime scene or the faintest of human traces. Forensics uncovers the secrets of forensic medicine, drawing on interviews with top-level professionals, ground-breaking research and Val McDermid's own experience to lay bare the secrets of this fascinating science. And, along the way, she wonders at how maggots collected from a corpse can help determine time of death, how a DNA trace a millionth the size of a grain of salt can be used to convict a killer and how a team of young Argentine scientists led by a maverick American anthropologist uncovered the victims of a genocide.In her crime novels, Val McDermid has been solving complex crimes and confronting unimaginable evil for years. Now, she's looking at the people who do it for real, and real crime scenes. It's a journey that will take her to war zones, fire scenes and autopsy suites, and bring her into contact with extraordinary bravery and wickedness, as she traces the history of forensics from its earliest beginnings to the cutting-edge science of the modern day.

    Fearful that plutonium  might cause a cancer epidemic among workers and desperate to learn more about what it could do to the human body, the Manhattan Project's medical doctors embarked upon an experiment in which eighteen unsuspecting patients in  hospital wards throughout the country were secretly injected with the cancer-causing substance. Most of these patients would go to their graves without ever knowing what had been done to them.Now, in The Plutonium Files, Pulitzer Prize-winning reporter Eileen Welsome reveals for the first time the breadth of the extraordinary fifty-year cover-up surrounding the plutonium injections, as well as the deceitful nature of thousands of other experiments conducted on American citizens in the postwar years. Welsome's remarkable investigation spans the 1930s to the 1990s and draws upon hundreds of newly declassified documents and other primary sources to disclose this shadowy chapter in American history. She gives a voice to such innocents as Helen Hutchison, a young woman who entered a prenatal clinic in Nashville for a routine checkup and was instead given a radioactive "cocktail" to drink; Gordon Shattuck, one of several boys at a state school for the developmentally disabled in Massachusetts who was fed radioactive oatmeal for breakfast; and Maude Jacobs, a Cincinnati woman suffering from cancer and subjected to an experimental radiation treatment designed to help military planners learn how to win a nuclear war. Welsome also tells the stories of the scientists themselves, many of whom learned the ways of secrecy on the Manhattan Project. Among them are Stafford Warren, a grand figure whose bravado masked a cunning intelligence; Joseph Hamilton, who felt he was immune to the dangers of radiation only to suffer later from a fatal leukemia; and physician Louis Hempelmann, one of the most enthusiastic supporters of the plan to inject humans with potentially carcinogenic doses of plutonium. Hidden discussions of fifty years past are reconstructed here, wherein trusted government officials debated the ethical and legal implications of the experiments, demolishing forever the argument that these studies took place in a less enlightened era. Powered by her groundbreaking reportage and singular narrative gifts, Eileen Welsome has created a work of profound humanity as well as major historical significance.From the Hardcover edition.

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    Huckelbridge shows how beer has evolved along with the country—from a local and regional product (once upon a time every American city has its own brewery and iconic beer brand) to the rise of global mega-brands like Budweiser and Miller that are synonymous with U.S. capitalism.We learn of George Washington’s failed attempt to brew beer at Mount Vernon with molasses instead of barley, of the 19th century “Beer Barons” like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz who revolutionized commercial brewing and built lucrative empires—and the American immigrant experience—and of the advances in brewing and bottling technology that allowed beer to flow in the saloons of the Wild West. Throughout, Huckelbridge draws connections between seemingly remote fragments of the American past, and shares his reports from the frontlines of today’s craft-brewing revolution.

    No, more than that: she idolizes them. She marvels at their native abilities and the momentous role these misunderstood and unjustly feared creatures have played in the development of human history. And with her book, Robbing the Bees, she succeeds in making the reader love bees, too. Take this nifty bit of information, one of countless fascinating factoids offered by Bishop in her celebration of all things bee-related: "Because of bees' starring role in the drama of pollination, we humans are indebted to them, directly and indirectly, for a third of our food supply. Visiting bees are required for the commercial production of more than a hundred of our most important crops including alfalfa, garlic, apples, broccoli, Brussels sprouts, citrus, melons, onion, almonds, turnips, parsley, sunflower, cranberries, and clover." Or how about this: "For the past decade, the American military has been testing [bees'] potential as special agents in the war on drugs and terrorism. Bees are as sensitive to odor as dogs and can be trained to buzz in on drugs, explosives, landmines, and chemical weapons." Beat that as a winning opening gambit at a cocktail party. And that ain't all. Bishop charts the evolution of honey and beeswax harvesting through the ages, gives us an up-close look inside working beehives from ancient Egypt to the present day, interviews beekeepers, quotes bee chroniclers past and present (from Charles Darwin to contemporary Florida beekeeper Donald Smiley), reveals her rather clumsy foray into beekeeping in candid detail, studies bees' impact on religion and history, and provides a selection of innovative recipes calling for honey. Through it all, Bishop never loses sight of the star of the show--the humble honey bee--or the crucial but largely unrewarded role they continue to play on our planet. And she does it with snappy prose and keen humor. Dogs be warned: if Bishop has her way, bees will be the it pet of the future, or at least less likely to die at the end of a folded newspaper next time one buzzes in through an open window. --Kim Hughes