One of Europe's oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe's greatest fortified town. What really drew them to this area, however, was the locals' love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living--a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle and Frances Mays

    In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." —JACQUES PÉPINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis.Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    Patricia Cline Cohen goes behind these first lurid accounts to reconstruct the story of the mysterious victim, Helen Jewett. From her beginnings as a servant girl in Maine, Helen Jewett refashioned herself, using four successive aliases, into a highly paid courtesan. She invented life stories for herself that helped her build a sympathetic clientele among New York City's elite, and she further captivated her customers through her seductive letters, which mixed elements of traditional feminine demureness with sexual boldness.But she was to meet her match--and her nemesis--in a youth called Richard Robinson. He was one of an unprecedented number of young men who flooded into America's burgeoning cities in the 1830s to satisfy the new business society's seemingly infinite need for clerks. The son of an established Connecticut family, he was intense, arrogant, and given to posturing. He became Helen Jewett's lover in a tempestuous affair and ten months later was arrested for her murder. He stood trial in a five-day courtroom drama that ended with his acquittal amid the cheers of hundreds of fellow clerks and other spectators.With no conviction for murder, nor closure of any sort, the case continued to tantalize the public, even though Richard Robinson disappeared from view. Through the Erie Canal, down the Ohio and the Mississippi, and by way of New Orleans, he reached the wilds of Texas and a new life under a new name. Through her meticulous and ingenious research, Patricia Cline Cohen traces his life there and the many twists and turns of the lingering mystery of the murder. Her stunning portrayals of Helen Jewett, Robinson, and their raffish, colorful nineteenth-century world make vivid a frenetic city life and sexual morality whose complexities, contradictions, and concerns resonate with those of our own time.From the Hardcover edition.

    Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.

    France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second-most-profitable market in the world for McDonald's.How did this happen? To find out, Michael Steinberger takes an enviable trip through the traditional pleasures of France. He talks to top chefs--Alain Ducasse, Paul Gagnaire, Paul Bocuse--winemakers, farmers, bakers, and other artisans. He visits the �lys�e Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jos� Bov�, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. The result is a sharp and funny book that will give Francophiles everywhere an entirely new perspective--political, economic, personal, and cultural--on the crisis in the country and food they love.

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

    Within weeks it would be the talk of the nation.For the first time, The Lost Tribe of Coney Island unearths the incredible true story of the Igorrotes, a group of “headhunting, dog eating” tribespeople brought to America from the Philippines by the opportunistic showman Truman K. Hunt. At Luna Park, the g-string-clad Filipinos performed native dances and rituals before a wide-eyed public in a mocked-up tribal village. Millions of Americans flocked to see the tribespeople slaughter live dogs for their daily canine feasts and to hear thrilling tales of headhunting. The Igorrotes became a national sensation—they were written up in newspaper headlines, portrayed in cartoons, and even featured in advertising jingles, all fueled by Truman’s brilliant publicity stunts.By the end of the summer season, the Igorrote show had made Truman a rich man. But his genius had a dark side and soon he would be on the run across America with the tribe in tow, pursued by ex-wives, creditors, Pinkerton detectives, and the tireless agents of American justice.Award-winning journalist Claire Prentice brings this forgotten chapter in American history to life with vivid prose and rich historical detail. The book boasts a colorful cast of characters, including the mercurial Truman Hunt; his ambitious, young Filipino interpreter, Julio Balinag; Fomoaley Ponci, the tribe’s loquacious, self-important leader; Luna Park impresarios Fred Thompson and Elmer “Skip” Dundy; and Frederick Barker, the government man dead set on bringing Truman to justice.At its heart, The Lost Tribe of Coney Island is a tale of what happens when two cultures collide in the pursuit of money, adventure, and the American Dream. It is a story that makes us question who is civilized and who is savage.

    Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

    Modernizers had an audacious, expensive plan to turn the city from a brawling, unglamorous place into "the Metropolis of the World." But just as the dream seemed within reach, pandemonium broke loose and the city's highest ambitions were suddenly under attack by the same unbridled energies that had given birth to them in the first place.It began on a balmy Monday afternoon when a blimp in flames crashed through the roof of a busy downtown bank, incinerating those inside. Within days, a racial incident at a hot, crowded South Side beach spiraled into one of the worst urban riots in American history, followed by a transit strike that paralyzed the city. Then, when it seemed as if things could get no worse, police searching for a six-year-old girl discovered her body in a dark North Side basement.Meticulously researched and expertly paced, City of Scoundrels captures the tumultuous birth of the modern American city, with all of its light and dark aspects in vivid relief.

    Police captains took hefty bribes to see nothing while reformers writhed in frustration.     In Island of Vice, bestselling author Richard Zacks paints a vivid picture of the lewd underbelly of 1890s New York, and of Theodore Roosevelt, the cocksure crusading police commissioner who resolved to clean up the bustling metropolis, where the silk top hats of Wall Street bobbed past teenage prostitutes trawling Broadway.     Writing with great wit and zest, Zacks explores how Roosevelt went head-to-head with corrupt Tammany Hall, took midnight rambles with muckraker Jacob Riis, banned barroom drinking on Sundays, and tried to convince 2 million New Yorkers to enjoy wholesome family fun. In doing so, Teddy made a ruthless enemy of police captain “Big Bill” Devery, who grew up in the Irish slums and never tired of fighting “tin soldier” reformers. Roosevelt saw his mission as a battle of good versus evil; Devery saw prudery standing in the way of fun and profit.     When righteous Roosevelt’s vice crackdown started to succeed all too well, many of his own supporters began to turn on him. Cynical newspapermen mocked his quixotic quest, his own political party abandoned him, and Roosevelt discovered that New York loves its sin more than its salvation.     Zacks’s meticulous research and wonderful sense of narrative verve bring this disparate cast of both pious and bawdy New Yorkers to life. With cameos by Stephen Crane, J. P. Morgan, and Joseph Pulitzer, plus a horde of very angry cops, Island of Vice is an unforgettable portrait of turn-of-the-century New York in all its seedy glory, and a brilliant portrayal of the energetic, confident, and zealous Roosevelt, one of America’s most colorful public figures.From the Hardcover edition.

    As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    Believing that regional cuisine reveals far more than just our taste for chicken fried steak or 3-way chili, Richman explores the ethnic, economic, and cultural factors that shape the way we eat—and how food, in turn, reflects who we are as a nation. Richman uses his signature wit and casual charm to take youon a tour around the country,explaining such curiosities as why bagels are shaped like circles, why fried chicken is so popular in the South, and how some of the most iconic American food—hot dogs, fries, and soda—are not really American at all. Writing with passion, curiosity, and a desire to share his knowledge, he includes recipes, secret addresses for fun and tasty finds, and tips on how to eat like a local from coast to coast.Part travelogue, part fun fact book, part serious culinary journalism, Richman's America the Edible illuminates the food map in a way nobody has before.

    John O’Connell’s erudite chapters combine history with insights into art, religion, medicine, science, and is richly seasoned with anecdotes and recipes.Discover why Cleopatra bathed in saffron and mare’s milk, why wormwood-laced absinthe caused eighteenth century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin. The Book of Spice is culinary history at its most appetizing.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!