Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food. A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. THE SUSHI ECONOMY takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market. Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. After traversing the pages of THE SUSHI ECONOMY, you’ll never see the food on your plate — or the world around you — quite the same way again.

    A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    In his signature cartoony, rubbery style, Bagge presents the life of the birth-control activist, educator, nurse, mother, and protofeminist from her birth in the late nineteenth century to her death after the invention of the birth control pill. Balancing humor and respect, Bagge makes Sanger whole and human, showing how her flaws fueled her fiery activism just as much as her compassionate nature did. Sanger's life takes on a whole new vivacity as Bagge creates a fast-paced portrait of a trailblazer whose legacy as the founder of Planned Parenthood is still incredibly relevant, important, and inspiring.

    Just about everyone's familiar with the Venus flytrap...but did you know that there are pitcher plants that can-and do!-digest an entire rat? Or that there are several hundred species of carnivorous plants on our planet? Full-color photographs of the plants at work and play, plus everything you need to know to successfully grow your own Little Shop of Horrors.Awards1999 American Horticultural Society Book Award Winner ReviewsHow to get kids interested in gardening? The San Francisco Chronicle recommends The Savage Garden, "because there's nothing children like better than catching insects and feeding them to their houseplants."

    She was one of Rome's most talented painters, even if no one knew her name. But Rome in 1610 was a city where men took what they wanted from women, and in the aftermath of rape Artemisia faced another terrible choice: a life of silence or a life of truth, no matter the cost.He will not consumemy every thought.I am a painter.I will paint.I will show youwhat a woman can do.

    Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.There is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed.Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you'll make with your own hand-milled flour!

    Except now we know it wasn't all that . . . [Catharine Arnold's] new biography focuses -- deliciously -- on the women who shared the scandalously plentiful sex life of Queen Victoria's eldest son, the Prince of Wales, later Edward VII." -- USA Today Edward Prince of Wales, better known as "Bertie," was the eldest son of Queen Victoria. Charming and dissolute, he was a larger-than-life personality with king-size appetites. A lifelong womanizer, Bertie conducted his countless liaisons against the glittering backdrop of London society, Europe, and the stately homes of England in the second half of the 19th century.Bertie's lovers were beautiful, spirited, society women who embraced a wide field of occupations. There was Lillie Langtry, the simple Jersey girl who would become an actress and producer; "Daisy" Brooke, Countess of Warwick, the extravagant socialite who embraced socialism and stood for Parliament as a Labour party candidate; bisexual French actress Sarah Bernhardt, celebrated for her decadent appeal and opium habit; and by total contrast the starchy Agnes Keyser, who founded a hospital for army officers. One of Bertie's most intriguing liaisons was with American heiress Jennie Churchill, unhappy wife of Sir Randolph Churchill and mother of Sir Winston.While the scandals resulting from his affairs--from suicides to divorces--were a blight on the royal family, Bertie would become a surprisingly modern monarch. His major accomplishment was transforming the British monarchy into the modern institution that we know today and ensuring its survival in a period when every other European dynasty collapsed in the wake of WWI.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: •  Headcheese for the Unconvinced•  Veal Cheeks with Swiss Chard and Olives•  Cheese and Just a Little Brain Fritters•  Lamb Neck with Quince and Turnip•  Brisket Braised with Caramelized Onions and Chile•  Sweetbreads with Morels and Fresh Fava Beans•  Moroccan-Style Braised Heart•  Minted Tripe and Pea Salad•  Wild Boar Shanks with Cranberries and Chocolate•  Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.

    Ritual of romance, or social obligation? Eternal bliss, or cult of domesticity? Abbott reveals a complex tradition that includes same-sex unions, arranged marriages, dowries, self-marriages, and child brides. Marriage—in all its loving, unloving, decadent, and impoverished manifestations—is revealed here through Abbott's infectious curiosity.

    From countries and cities to toys and animals to even planets, learn the etymology of interesting words in a fun and entertaining way.Learn new things: Why is New York called New York? The Origin of Names, Words and Everything in Between has the answer for you. While author Patrick Foote, of the YouTube channel also called Name Explain, doesn’t claim to know everything, he has garnered a lot of knowledge about language over the years and he’s excited to get to share it with you in this new format.Be entertained by education: Learning doesn’t have to be boring. With his fun sense of humor, Patrick explains each name with jokes and quips you’re bound to enjoy. Full of pictures and packed with great information, The Origin of Names, Words and Everything in Between has a variety of topics that are bound to intrigue anyone interested in the origins of the words we use every day.Find fun facts: The Origin of Names, Words and Everything in Between is full of interesting facts that are great to keep in your mental pocket. You’ll be able to pull out fun information about words and language all the time, informing and amusing yourself and your friends for ages.The Origin of Names, Words and Everything in Between does exactly what it says it does—it explains the origin of names in a fun and easy-to-digest way. After reading this book, you will: Know why, exactly, Russia is called Russia Be able to entertain yourself and your friends with interesting fun facts Discover the origins of the names of planets, animals, countries, and much more

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

    The perfect gift for the junior riot grrl in your life."--Bust Magazine"The History of Feminism--in an Awesome Picture Book. The ABCs just got a major girl-power upgrade."--Chantal Strasburger, Teen VogueLike all A-Z books, this one illustrates the alphabet—but instead of "A is for Apple", A is for Angela—as in Angela Davis, the iconic political activist. B is for Billie Jean King, who shattered the glass ceiling of sports; C is for Carol Burnett, who defied assumptions about women in comedy; D is for Dolores Huerta, who organized farmworkers; and E is for Ella Baker, who mentored Dr. Martin Luther King and helped shape the Civil Rights Movement.And the list of great women continues, spanning several centuries, multiple professions, and 26 diverse individuals. There are artists and abolitionists, scientists and suffragettes, rock stars and rabble-rousers, and agents of change of all kinds.The book includes an introduction that discusses what it means to be "rad" and "radical," an afterword with 26 suggestions for how you can be "rad," and a Resource Guide with ideas for further learning and reading.American history was made by countless rad—and often radical—women. By offering a fresh and diverse array of female role models, we can remind readers that there are many places to find inspiration, and that being smart and strong and brave is rad.Rad American Women will be appreciated by various age groups. It is Common Core aligned for students grades 3 - 8. Pre-school and young children will be captured by the bright visuals and easily modified texts, while the subject matter will stimulate and inspire high-schoolers and beyond."This is not a book. This is a guest list for a party of my heroes. Thank you for inviting us." —Lemony Snicket, author of A Series of Unfortunate Events books"I feel honored to be included in this book. Women need to take radical steps to become feminists, and to be strong to fight for their rights and those of others facing oppression and discrimination. The world needs rad women to create a just society." —Dolores Huerta, Labor Leader, Civil Rights Activist"It's almost always with a chuckle that I view a cartoon image of myself. But to see cartoon-me positioned (alphabetically) amongst so many of my women heroes and role models . . . well, I just broke down and cried. Happy tears. I surely hope that this one-of-a-kind collection of radical American women reaches the hands of all children who want to grow up and become amazing women." —Kate Bornstein, author of My New Gender Workbook"I was totally in rapture reading this book. Bold women, bold colors, and fierce black paper cutouts. I cheer these histories of women who fight not for war or country or corporation, but for EVERYONE! I can't wait for my son to read this." —Nikki McClure, Illustrator of All in a Day

    The book is a scholarly, but readable exploration of the hidden forces behind what we eat. The author explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

    I have an entire bookshelf of bibles and biblical commentaries, concordances, appendices, and the like, but the SAB is by far the best tool for biblical research I have ever come across." - Dr. Michael Shermer, Founding Publisher of Skeptic magazine and Executive Director of the Skeptics Society"I've been waiting for this book for my entire life! Finally, the Bible with organized notes and critique--pointing out the profane, the craziness, the tribalism, the murder, the incestuous episodes, and the beautiful and the sublime. All in one book!" - Julia Sweeney Writer and performer of "Letting Go of God" and "God Said Ha!" and the book, "If It's Not One Thing, It's Your Mother""The Skeptic's Annotated Bible offers an invaluable presentation of the bible that doesn't hide the cruelties, contradictions, absurdities, misogyny, and everything else that makes the 'Good Book' bad. It is an indispensible resource and the only book I keep on my desk." - Dr. Peter Boghossian, Dept. of Philosophy, Portland State University. Author of: "A Manual for Creating Atheists"