What you discover will forever change the way you read the Bible--and approach every meal. Also includes delicious recipes.One of America's most beloved teachers and writers, Margaret Feinberg, goes on a remarkable journey to unearth God's perspective on food.She writes that since the opening of creation, God, the Master Chef, seeds the world with pomegranates and passionfruit, beans and greens and tangerines. When the Israelites wander in the desert for forty years, God, the Pastry Chef, delivers the sweet bread of heaven. After arriving in the Promised Land, God reveals himself as Barbecue Master, delighting in meat sacrifices. Like his Foodie Father, Jesus throws the disciples an unforgettable two-course farewell supper to be repeated until his return.This groundbreaking book provides a culinary exploration of Scripture. You'll descend 400 feet below ground into the frosty white caverns of a salt mine, fish on the Sea of Galilee, bake fresh matzo at Yale University, ferry to a remote island in Croatia to harvest olives, spend time with a Texas butcher known as "the meat apostle," and wander a California farm with one of the world's premier fig farmers.With each visit, Margaret asks, "How do you read these Scriptures, not as theologians, but in light of what you do every day?" Their answers will forever change the way you read the Bible--and approach every meal.Taste and See is a delicious read that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love.Perhaps God's foodie focus is meant to do more than satisfy our bellies. It's meant to heal our souls, as we learn to taste and see the goodness of God together. After all, food is God's love made edible.See you around the table!

    Her father's response was a warning to steer clear of him: Curiosity scibbled the cat, he told her. Nonetheless, Fuller began her strange friendhip with the man she calls K, a white African and veteran of the Rhodesian War. A man of contradictions, K is battle-scarred and work-weathered, a born-again Christian and given to weeping for the failure of his romantic life and the burden of his memories. Driven by K's these memories of the war, they decide to enter the heart of darkness in the most literal way, by travelling from Zambia through Zimbabwe and Mozambique to visit the scenes of the war and to meet other veterans. The result is a remarkably unbiased and unsentimental glimpse of life in Africa.

    Determined to clone an endangered flower—the rare ghost orchid Polyrrhiza lindenii—a deeply eccentric and oddly attractive man named John Laroche leads Orlean on an unforgettable tour of America’s strange flower-selling subculture, through Florida’s swamps and beyond, along with the Seminoles who help him and the forces of justice who fight him. In the end, Orlean—and the reader—will have more respect for underdog determination and a powerful new definition of passion.   In this new edition, coming fifteen years after its initial publication and twenty years after she first met the “orchid thief,” Orlean revisits this unforgettable world, and the route by which it was brought to the screen in the film Adaptation, in a new retrospective essay.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States--hoping to bring some "joie de cuisine" to America--she published Julia Child's "Mastering the Art of French Cooking. "The rest is publishing and gastronomic history. A new world now opened up to Jones: discovering, with her husband, Evan, the delights of "American" food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks. Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging. Embellished with fifty recipes--each with its own story and special tips--this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.

    Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals, in turn, illuminate the two cultures of Diana's childhood—American and Jordanian—and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children.As she does in her fiction, Diana draws us in with her exquisite insight and compassion, and with her amazing talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouthwatering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way—unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food.

    'An Officer and a Gentlewoman' charts Goodley's absorbing journey as she gives an insight into the array of bizarre military behaviours and customs at this esoteric and hidden institution."

    Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus.In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread.Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

    Drawn from the artist’s wealth of impressions and memories, it is a book for lovers of food and art and fine gift books—a book for anyone who, upon arriving in a new town, seeks first the local market, or who believes the best thing to do on a given night is to share a table with friends. Sara Midda is a watercolorist whose delicate and beautiful paintings shine like jewels, evoking the sweet purple taste of a summer raspberry or the silvery greens and gnarled burnt umber of an olive grove. And she is also a collagist, weaving together photographs, line drawings, her personal swatches—all the hues of a spice cabinet, or the sensations of a picnic, the colors of the breeze, sunshine, laughter, the cooling grass. And a poet, in love with words that sing, like podding and wicker, nettle and snug. By turns reverent and playful, A Bowl of Olives is a work of pure enchantment, celebrating food—of the seasons, of family, of travel and memory. It is as richly layered as a favorite meal. The book is cloth-bound, jacketed, and printed on uncoated stock to convey the feeling of an artist’s sketchbook.

    He has lived without money—and with a newfound sense of freedom and security—ever since. The Man Who Quit Money is an account of how one man learned to live, sanely and happily, without earning, receiving, or spending a single cent. Suelo doesn't pay taxes, or accept food stamps or welfare. He lives in caves in the Utah canyonlands, forages wild foods and gourmet discards. He no longer even carries an I.D. Yet he manages to amply fulfill not only the basic human needs—for shelter, food, and warmth—but, to an enviable degree, the universal desires for companionship, purpose, and spiritual engagement. By retracing the surprising path and guiding philosophy that led Suelo from an idealistic childhood through youthful disillusionment to his radical reinvention of "the good life," Sundeen raises provocative and riveting questions about the decisions we all make—by default or by design—about how we live. The Man Who Quit Money inspires us to imagine how we might live better.

    The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year. At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.

    Lauren McDuffie uses modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone.Each chapter opens with storytelling that echoes the folklore and tall tales of the region.Beautiful color photographs capture mouthwatering dishes for all occasions—from morning beverages to a show-stopping berry buckle—as well as the tools, fruits, flowers, and scenery of life in the Mountain South.From the mountains of southwestern Virginia, Lauren McDuffie is a writer, food stylist, photographer, and creator of the blog Harvest and Honey."Smoke, Roots, Mountain, Harvest is a brilliant ode to the Appalachians. Lauren's storytelling and dazzling photographs are only eclipsed by her inventive, sumptuous recipes. A true masterpiece!" —Sonja Overhiser, Author of Pretty Simple Cooking and creator of the blog A Couple CooksMenu suggestions and wine pairings encompass a variety of meal occasions, from small plates to soups, salads, mains, sides, drinks, dessert, along with tips and techniques on canning, pickling, and preserving.Mouthwatering recipes include Shaved Summer Squash Salad with Pickled Pepper Vinaigrette, Slow-Roasted Onion and Golden Apple Soup, Baked Pork Chops with Cran-Apple Moonshine Compote, Drunken Short Ribs with Smoky Gouda Grits and Mountain Gremolata, Pan-Seared Carrots with Bourbon-Maple Glaze, Triple Orange Cake with Honey-Lavender Buttercream, and many more.