This singular memoir--a classic American story--invites readers to Erin's corner of her beloved Maine to share the real person behind the "girl from Freedom" fairytale, and the not-so-picture-perfect struggles that have taken every ounce of her strength to overcome, and that make Erin's life triumphant.In Finding Freedom, Erin opens up to the challenges, stumbles, and victories that have led her to the exact place she was ever meant to be, telling stories of multiple rock-bottoms, of darkness and anxiety, of survival as a jobless single mother, of pills that promised release but delivered addiction, of a man who seemed to offer salvation but in the end ripped away her very sense of self. And of the beautiful son who was her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food--as a source of comfort, a sense of place, as a way of bringing goodness into the world. Erin's experiences with deep loss and abiding hope, told with both honesty and humor, will resonate with women everywhere who are determined to find their voices, create community, grow stronger and discover their best-selves despite seemingly impossible odds. Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin reveals the passion and courage needed to invent oneself anew, and the poignant, timeless connections between food and generosity, renewal and freedom.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age.Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following.Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar.Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.

    The curious minds behind Atlas Obscura now turn to the hidden curiosities of food, which becomes a gateway to fascinating stories about human history, science, art, and tradition—like the first book, all organized by country, lavishly illustrated, and full of surprises.

    Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.

    As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization.For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too. Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America.

    More recently, however, it has found a mainstream audience who view it as a real foods-based diet with weight loss and other overall health benefits. By focusing on dietary fat and ketones instead of simple carb-derived glucose as a primary energy source, the body becomes more efficient at burning body fat and is spared the conversion of leftover glucose calories into body fat.The Deliciously Keto Cookbook offers 150 deliciously satisfying recipes for breakfasts, appetizers, snacks, mains, desserts, and sides, all designed to help readers set and reach personal health and weight loss goals. The recipes follow a high fat/low protein/ultra low carb ratio designed to induce readers into a state of nutritional ketosis where they are consistently burning ketones (fat molecules) for energy instead of glucose (carbohydrates). Additionally, readers who have attained health goals and are looking to follow a longer-term maintenance program will benefit from simple modifications for each recipe that enable them to adjust the nutrient ratios to a slightly lower fat and slightly higher carbohydrate ratio.Also included:+ Tips and tricks for cooking keto-friendly dishes, eating out on the keto diet, and managing the side effects, including the temporary "keto" flu that accompanies the induction of ketosis.+ Helpful modications that enable readers to modify recipes from a high fat induction phase to a moderate fat maintenance phase.

    I also believe that if you can imagine, you can create. That’s what making your own rules in the kitchen is about. That’s what this book is about. It’s about you. It’s about the food you eat. It’s about what you choose to put in your body on any given day. It’s about how easy it is to have a life in the kitchen that doesn’t take over your life elsewhere. It’s also about having fun. So, are you in or are you out?” In Make Your Own Rules Cookbook, Strala Yoga founder, fashion designer, and entrepreneur Tara Stiles presents more than 100 mouthwatering recipes inspired by her international travels, her Midwestern roots, and her daily life in NYC. Offering up a delightful helping of plant-based meals, juices, smoothies, salads, sides, and desserts, she shares healthy spins on not-sohealthy classics, including such dishes as Spaghetti Uh-Ohs, Fit Elvis, and Twinkie Cake. Tara prides herself on making healthy living easy and effortless for all people, and this cookbook holds the same philosophy. With full-color photos throughout, the Make Your Own Rules Cookbook takes you by the hand and shows you how fun it can be to make your own rules in the kitchen.

    In Part-Time Paleo, nutritionist and New York Times bestselling author Leanne Ely helps remove those obstacles as she teaches you how to:Equip your kitchen for successStock your pantry, fridge, and freezer for quick and easy mealsSimplify your life with menu plans, grocery lists, and serving suggestionsHarness the magic of your slow cookerMake dozens of delicious gluten-and dairy-free recipesPart-Time Paleo makes going Paleo fun, easy, and delicious.

    1 New York Times bestselling author of Grain Brain What does 'food freedom' mean to you? Maybe it's eating whatever you want without negative consequences to your health or waistline. (Good luck with that.) Maybe it's giving up your obsession with calorie counting, food restriction, and the scales. (Now we're getting somewhere.)Bestselling author and nutritionist Melissa Hartwig defines true food freedom as being in control of the food you eat, instead of food controlling you. It means indulging when you decide it's worth it, savouring the experience without guilt or shame, and the returning to your healthy habits. In Food Freedom Forever Melissa outlines a simple three-part plan that will help you to discover food freedom for yourself, no matter how out of control you feel. It will point you down a self-directed path that keeps you balanced, satisfied and healthy, without requiring that you obsess about food, count calories or starve yourself. By the last page, you'll have a detailed plan for creating the perfect diet for you, finding your own healthy balance, and maintaining the kind of control that brings you real food freedom every day.Welcome to food freedom.

    Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

    This informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between.  Illustrated.

    Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context.Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.”—Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!”—Joan Nathan, author of Jewish Cooking in America “Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.”—David Sax, author of Save the Deli If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine.The chapters are organized into:  Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda.Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.