Her YouTube® Great Depression Cooking videos have an army of devoted followers. In Clara's Kitchen, she gives readers words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a "pull yourself up by your bootstraps" philosophy of living. In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other treats Clara gives readers practical advice on cooking nourishing meals for less. Using lessons she learned during the Great Depression, she writes, for instance, about how to conserve electricity when cooking and how you can stretch a pot of pasta with a handful of lentils. She reminisces about her youth and writes with love about her grandchildren and great-grandchildren. Clara's Kitchen takes readers back to a simpler, if not more difficult time, and gives everyone what they need right now: hope for the future and a nice dish of warm pasta from everyone's favorite grandmother, Clara Cannuciari, a woman who knows what's really important in life.

    While growing up on a farm in the Austrian Alps and later in Vienna, Nora Pouillon was surrounded by fresh and delicious foods. So when she and her French husband moved to Washington, D.C., in the 1960s, she was horrified to discover a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. The distance between good, healthy produce and what even the top restaurants were serving was vast, and Nora was determined to bridge that gap. First as a cooking teacher, then as a restaurant owner, and eventually as the country’s premier organic restaurateur, she charted a path that forever changed our relationship with what we eat. Since it opened in 1979, her eponymous restaurant has been a hot spot for reporters, celebrities, and politicians—from Jimmy Carter to the Obamas—alike. Along the way, Nora redefined what food could be, forging close relationships with local producers and launching initiatives to take the organic movement mainstream. As much the story of America’s postwar culinary history as it is a memoir, My Organic Life encompasses the birth of the farm-to-table movement, the proliferation of greenmarkets across the country, and the evolution of the chef into social advocate. Spanning the last forty years of our relationship with food, My Organic Life is the deeply personal, powerfully felt story of the organic revolution—by the unlikely heroine at its forefront.

    F. K. Fisher and Peter Mayle, this enchantingly warm and witty memoir follows American-born Katherine Wilson on her adventures abroad, where a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean. It is all thanks to a surprising romance, a new passion for food, and a spirited woman who will become her mother-in-law—and teach her to laugh, to seize joy, and to love.

    Outsourced to India. At Home with Herself?A charming yet honest memoir of one Upper West side housewife who finds herself saying good-bye to Starbucks and all her notions of "home" when she and her husband are outsourced to Hyderabad. Jenny Feldon imagined life in India as a glitzy yoga whirlwind. Instead she found buffalo-related traffic jams. Jenny struggled to fight the depression, bitterness, and anger as her sense of self and her marriage began to unravel. And it was all India's fault--wasn't it? Equally frustrating, revealing, and amusing, this is the true story of an accidental housewife trapped in the third world.

    Tilar J. Mazzeo brings to life the woman behind the label, Barbe-Nicole Clicquot Ponsardin, in this utterly intoxicating book that is as much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered and fascinating woman.

    Each day he would set forth, with a pouch full of colored pencils and a sketchpad, to visit different neighborhoods. This stunning book records the city that he got to know during his adventures, a gritty, vibrant place, full of ordinary people going about their daily lives. Realistically rendered city views or posters of pop stars contrast with cartoon sketches of iconic objects or droll vignettes, like a housewife walking her pet pig and a Godzilla statue in a local park.With wit, a playful sense of humor, and the colored pencils of his kit, Florent Chavouet sets aside the question of urban ugliness or beauty and captures the Japanese essence of a great city.

    Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

    Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining.

    However, its troubles only served to increase the interest of Daily Telegraph correspondent Tim Butcher, who was sent to cover Africa in 2000. Before long he became obsessed with the idea of recreating Stanley’s original expedition — but travelling alone.Despite warnings Butcher spent years poring over colonial-era maps and wooing rebel leaders before making his will and venturing to the Congo’s eastern border. He passed through once thriving cities of this country and saw the marks left behind by years of abuse and misrule. Almost, 2,500 harrowing miles later, he reached the Atlantic Ocean, a thinner and a wiser man.Butcher’s journey was a remarkable feat. But the story of the Congo, vividly told in Blood River, is more remarkable still.From the Hardcover edition.

    A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter's adventures with Hemingway to sampling delectable treasures in an Alpine meadow.When they return to New York, Susan and Peter—a writer, photographer, gourmand, as well as an inventive chef—incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley's kitchen and table with family and friends, and many of their New York food secrets.If much has been written about La Haute Cuisine in the past, nothing compares to the fresh, personal, and tantalizing tone Eating with Peter offers. All twenty-eight recipes in the book have thoroughly been tested, and should invite the reader to recreate the joys of Susan and Peter's experience.

    Young and independent, she crisscrosses five continents and chases the exotic, both in culture and in romance. In the jungles of Papua New Guinea, she loses herself -- literally -- to an Australian tour guide; in Cairo, she reconnects with her high school sweetheart, only to discover the beginning of a pattern that will characterize her life over the long-term: while long-distance relationships work well for her, traditional relationships do not.Wanderlust, however, is more than a chronological conquest of men and countries: at its core, it's a journey of self-discovery. In the course of her travels, Eaves finds herself and the sense of home she's been lacking since childhood -- and she sheds light on a growing culture of young women who have the freedom and inclination to define their own, increasingly global, lifestyles, unfettered by traditional roles and conventions of past generations of women.

    With warmth and candor, Bruce Feiler recounts the year he spent as a teacher in a small rural town. Beginning with a ritual outdoor bath and culminating in an all-night trek to the top of Mt. Fuji, Feiler teaches his students about American culture, while they teach him everything from how to properly address an envelope to how to date a Japanese girl.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    The photos he took and the accompanying interviews became the blog Humans of New York. In the first three years, his audience steadily grew from a few hundred to over one million. In 2013, his book Humans of New York, based on that blog, was published and immediately catapulted to the top of the NY Times Bestseller List. It has appeared on that list for over twenty-five weeks to date. The appeal of HONY has been so great that in the course of the next year Brandon's following increased tenfold to, now, over 12 million followers on Facebook. In the summer of 2014, the UN chose him to travel around the world on a goodwill mission that had followers meeting people from Iraq to Ukraine to Mexico City via the photos he took.Now, Brandon is back with the follow up to Humans of New York that his loyal followers have been waiting for: Humans of New York: Stories. Ever since Brandon began interviewing people on the streets of NY, the dialogue he's had with them has increasingly become as in-depth, intriguing, and moving as the photos themselves. Humans of New York: Stories presents a whole new group of humans, complete with stories that delve deeper and surprise with greater candour.

    Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, "Food Matters" represents the future of American eating.