In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food. Further examining the question of what to eat from the perspective of both human and environmental health, the account goes beyond health choices and discusses potential moral issues from eating—or not eating—animals. Through the deeply personal narrative of someone who practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.   Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht:  • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette• Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup• Mains: Sarah Woolam’s Scotch Pies; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet• Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash• Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks• Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Governor Tryon’s Humble Crumble Apple Pie; Banoffee Trifle at River Run   With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget Bon appétit. As the Scots say, Ith do leòr!

    Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself. Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    In Havana Nocturne, T.J. English offers a multifaceted true tale of organized crime, political corruption, roaring nightlife, revolution & international conflict that interweaves the dual stories of the Mob in Havana & the event that would overshadow it, the Cuban Revolution.As the Cuban people labored under a violently repressive regime throughout the 50s, Mob leaders Meyer Lansky & Charles "Lucky" Luciano turned their eye to Havana. To them, Cuba was the ultimate dream, the greatest hope for the future of the US Mob in the post-Prohibition years of intensified government crackdowns. But when it came time to make their move, it was Lansky, the brilliant Jewish mobster, who reigned supreme. Having cultivated strong ties with the Cuban government & in particular the brutal dictator Fulgencio Batista, Lansky brought key mobsters to Havana to put his ambitious business plans in motion. Before long, the Mob, with Batista's corrupt government in its pocket, owned the biggest luxury hotels & casinos in Havana, launching an unprecedented tourism boom complete with the most lavish entertainment, the world's biggest celebrities, the most beautiful women & gambling galore. But their dreams collided with those of Fidel Castro, Che Guevara & others who would lead the country's disenfranchised to overthrow their corrupt government & its foreign partners—an epic cultural battle that English captures in all its sexy, decadent, ugly glory. Bringing together long-buried historical information with English's own research in Havana—including interviews with the era's key survivors—Havana Nocturne takes readers back to Cuba in the years when it was a veritable devil's playground for mob leaders. English deftly weaves together the parallel stories of the Havana Mob—featuring notorious criminals such as Santo Trafficante Jr & Albert Anastasia—& Castro's 26th of July Movement in a riveting, up-close look at how the Mob nearly attained its biggest dream in Havana—& how Fidel Castro trumped it all with the revolution.

    Presented as a meal, each chapter represents a different course or garnish. Borrowing from Byron's classic poem "Don Juan" for her title ("Since Eve ate apples, much depends on dinner"), writer Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food. In this indulgent and perceptive guide we hear the history of Corn Flakes, why canned California olives are so unsatisfactory (they're picked green, chemically blackened, then sterilized), and the fact that in Africa, citrus fruit is eaten rind and all. For food lovers of all kinds, this unexpectedly funny and serious book is a treasure of information, shedding light on one of our most favorite pastimes.

    In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory. Packed with flavorful stories and outrageous characters that give the true scoop on this real-life candyland, The Emperors of Chocolate is a delectable read for business buffs and chocoholics alike. Start reading and you'll soon be hungry for more.

    Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    He’s climbed all the way to head of production at newly merged Metro-Goldwyn-Mayer and is determined to transform Leo the Lion into an icon of the most successful studio in town.The harder he works, the higher he soars. But at what cost? The more he achieves, the closer he risks flying into oblivion. A frail and faulty heart shudders inside this chest that blazes with ambition. Thalberg knows that his charmed life at the top of the Hollywood heap is a dangerous tightrope walk: each day—each breath, even—could be his last. Shooting for success means risking his health, friendships, everything. Yet, against all odds, the man no one thought would survive into adulthood almost single-handedly ushers in a new era of filmmaking.This is Hollywood at its most daring and opulent—the Sunset Strip, premieres at Grauman’s Chinese Theatre, stars like Clark Gable, Greta Garbo, Jean Harlow, Joan Crawford—and Irving is at the center of it all.From the author of the Hollywood’s Garden of Allah novels comes a mesmerizing true-life story of the man behind Golden Age mythmaking: Irving Thalberg, the prince of Tinseltown.Martin Turnbull's Hollywood’s Garden of Allah novels have been optioned for the screen by film & television producer, Tabrez Noorani.

    For decades these Five Families ruled New York and built the American Mafia (or Cosa Nostra) into an underworld empire. Today, the Mafia is an endangered species, battered and beleaguered by aggressive investigators, incompetent leadership, betrayals and generational changes that produced violent and unreliable leaders and recruits. A twenty year assault against the five families in particular blossomed into the most successful law enforcement campaign of the last century. Five Families is the vivid story of the rise and fall of New York's premier dons from Lucky Luciano to Paul Castellano to John Gotti and more. The book also brings the reader right up to the possible resurgence of the Mafia as the FBI and local law enforcement agencies turn their attention to homeland security and away from organized crime.

    White lightning. White whiskey. Mountain dew. Moonshine goes by many names. So what is it, really? Technically speaking, "moonshine" refers to untaxed liquor made in an unlicensed still. In the United States, it’s typically corn that’s used to make the clear, unaged beverage, and it’s the mountain people of the American South who are most closely associated with the image of making and selling backwoods booze at night—by the light of the moon—to avoid detection by law enforcement.In this book, writer Jaime Joyce explores America’s centuries-old relationship with moonshine. From the country’s early adoption of Scottish and Irish home-distilling techniques and traditions to the Whiskey Rebellion of the late 1700s to a comparison of the moonshine industry pre- and post-Prohibition and a look at modern-day craft distilling, Joyce examines the historical context that gave rise to moonshining in America and explores its continued appeal. Even more fascinating than the popularity of the liquor itself is moonshine’s widespread effect on U.S. pop culture: moonshine runners were NASCAR’s first marquee drivers; white whiskey was the unspoken star of countless Hollywood film and television productions; and numerous songs inspired by making shine have come from such musicians as Dolly Parton, Steve Earle, Metallica, Ween, and others. While we can’t condone making your own illegal liquor, reading Moonshine will give you a new perspective on the profound implications that underground moonshine making has had on life in America.

    The classic account of modern British journalism, now updated and re-issued.

    He had, therefore, full opportunities of seeing the country and its life from various points of view. He has utilized his observations in an entertaining book. It is not — and does not pretend lo be — a scientific work, or technical in any sense. It gives, however, an excellent idea of conditions and ways of living in the Klondike at all seasons, and of the hardships which the pioneers had to undergo. Nothing but gold — the prospect of wealth — could induce men to live in such a climate, and to combat the many difficulties which it entails. Mr. Lynch, a Californian of means and position, arrived at Dawson in the summer of 1898. As the first discoveries of gold in the Klondike valley were made in August of 1896, Mr. Lynch found a mining town not two years old, unpaved and insanitary, crowded with adventurers of every nation, in fact still a typical “ tough" mining-camp, except that lawlessness and crime were sternly repressed by the vigilant Mounted Police. He spent the following winter in the town, making expeditions to the gold-bearing creeks, examining mines and studying the methods of working them. Early in the spring of 1899 he bought a claim which he believed would repay him and set himself at once to develop it thoroughly. During his stay he had seen Dawson transformed into a paved, sewaged, well built, well lighted city, and the streets, no longer thronged with rough-mannered miners and adventurers, had become the promenade of well dressed business men and ladies (real ladies !) intent on shopping. As one of the earliest of the new species of Klondike miner, he is able to give an account of the transition that took place, largely owing to the enterprise of men of his own stamp, and the book is an interesting addition to Klondike literature. Mr. Lynch's narrative is plainly written, in a way which leads one to believe in its substantial truth. It reads well, and brings out many points which will interest the miner, as well as the casual reader. He had confidence in the future of the country, and believed that it would hold a large population for many years, in spite of the drawbacks of climate.

    The eighteenth century saw the Father of His Country distilling whiskey in his backyard. The nineteenth century witnessed the lavish expenses on wine by the Sage of Monticello, Honest Abe’s inclination toward temperance, and the slurred speech of the first president to be impeached. Fast forward to the twentieth century and acquaint yourself with Woodrow Wilson’s namesake whisky, FDR’s affinity for rum swizzles, and Ike's bathtub gin. What concoctions can be found in the White House today? Visit the first lady’s beehives to find out!In Mint Juleps with Teddy Roosevelt, you’ll learn:• Which Founding Fathers had distilleries in their backyards• The teetotalers versus the car-totalers• Whose expensive tastes in vintages led to bankruptcy• Which commanders in chief preferred whiskey to whisky• The 4 C’s: Cointreau, claret, Campari, and cocktails• The first ladies who heralded the “hair of the dog” and those who vehemently opposed it• The preferred stemware: snifter or stein?• Which presidents and staff members abstained, imbibed, or overindulged during Prohibition• Recipes through the ages: favorites including the Bermuda Rum Swizzle, Missouri Mule, and Obama’s White House Honey AleSo grab a cocktail and turn the pages of Mint Juleps with Teddy Roosevelt for a unique and entertaining look into the liquor cabinets and the beer refrigerators of the White House. Cheers!