In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man." —JACQUES PÉPINAunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.Drawing on the legendary cook's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon's fast-food requirements, and why Empress Josephine suffered halitosis.Carême's recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, "You can try them yourself."

    They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.

    Lincoln’s Dressmaker, novelist Jennifer Chiaverini presents a stunning account of the friendship that blossomed between Mary Todd Lincoln and her seamstress, Elizabeth “Lizzie” Keckley, a former slave who gained her professional reputation in Washington, D.C. by outfitting the city’s elite. Keckley made history by sewing for First Lady Mary Todd Lincoln within the White House, a trusted witness to many private moments between the President and his wife, two of the most compelling figures in American history. In March 1861, Mrs. Lincoln chose Keckley from among a number of applicants to be her personal “modiste,” responsible not only for creating the First Lady’s gowns, but also for dressing Mrs. Lincoln in the beautiful attire Keckley had fashioned. The relationship between the two women quickly evolved, as Keckley was drawn into the intimate life of the Lincoln family, supporting Mary Todd Lincoln in the loss of first her son, and then her husband to the assassination that stunned the nation and the world. Keckley saved scraps from the dozens of gowns she made for Mrs. Lincoln, eventually piecing together a tribute known as the Mary Todd Lincoln Quilt. She also saved memories, which she fashioned into a book, Behind the Scenes: Thirty Years a Slave and Four Years in the White House. Upon its publication, Keckley’s memoir created a scandal that compelled Mary Todd Lincoln to sever all ties with her, but in the decades since, Keckley’s story has languished in the archives. In this impeccably researched, engrossing novel, Chiaverini brings history to life in rich, moving style.

    Garfield was one of the most extraordinary men ever elected president. Born into abject poverty, he rose to become a wunderkind scholar, a Civil War hero, and a renowned and admired reformist congressman. Nominated for president against his will, he engaged in a fierce battle with the corrupt political establishment. But four months after his inauguration, a deranged office seeker tracked Garfield down and shot him in the back. But the shot didn’t kill Garfield. The drama of what hap­pened subsequently is a powerful story of a nation in tur­moil. The unhinged assassin’s half-delivered strike shattered the fragile national mood of a country so recently fractured by civil war, and left the wounded president as the object of a bitter behind-the-scenes struggle for power—over his administration, over the nation’s future, and, hauntingly, over his medical care. A team of physicians administered shockingly archaic treatments, to disastrous effect. As his con­dition worsened, Garfield received help: Alexander Graham Bell, the inventor of the telephone, worked around the clock to invent a new device capable of finding the bullet. Meticulously researched, epic in scope, and pulsating with an intimate human focus and high-velocity narrative drive, The Destiny of the Republic will stand alongside The Devil in the White City and The Professor and the Madman as a classic of narrative history.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    The Culper spies represent all the patriotic Americans who give so much for their country but, because of the nature of their work, will not or cannot take a bow or even talk about their missions. Brian Kilmeade When General George Washington beat a hasty retreat from New York City in August 1776, many thought the American Revolution might soon be over. Instead, Washington rallied thanks in large part to a little-known, top-secret group called the Culper Spy Ring.Washington realized that he could not beat the British with military might, so he recruited a sophisticated and deeply secretive intelligence network to infiltrate New York. So carefully guarded were the members identities that one spy s name was not uncovered until the twentieth century, and one remains unknown today. But by now, historians have discovered enough information about the ring s activities to piece together evidence that these six individuals turned the tide of the war.Drawing on extensive research, Brian Kilmeade and Don Yaeger have painted compelling portraits of George Washington s secret six:Robert Townsend, the reserved Quaker merchant and reporter who headed the Culper Ring, keeping his identity secret even from Washington; Austin Roe, the tavern keeper who risked his employment and his life in order to protect the mission; Caleb Brewster, the brash young longshoreman who loved baiting the British and agreed to ferry messages between Connecticut and New York; Abraham Woodhull, the curmudgeonly (and surprisingly nervous) Long Island bachelor with business and family excuses for traveling to Manhattan; James Rivington, the owner of a posh coffeehouse and print shop where high-ranking British officers gossiped about secret operations; Agent 355, a woman whose identity remains unknown but who seems to have used her wit and charm to coax officers to share vital secrets.In" George Washington s Secret Six," Townsend and his fellow spies finally receive their due, taking their place among the pantheon of heroes of the American Revolution."

    But in today's treadmill, take-out world -- our fast-food nation -- does pie still have a place?As she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town with Le Draoulec, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely.

    But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    Davis, author of the phenomenal New York Times bestseller Don't Know Much About History, presents a collection of extraordinary stories, each detailing an overlooked episode that shaped the nation's destiny and character. Davis's dramatic narratives set the record straight, busting myths and bringing to light little-known but fascinating facts from a time when the nation's fate hung in the balance.Spanning a period from the Spanish arrival in America to George Washington's inauguration in 1789, America's Hidden History details these episodes, among others:The story of the first real Pilgrims in America, who were wine-making French Huguenots, not dour English SeparatistsThe coming-of-age story of Queen Isabella, who suggested that Columbus pack the moving mess hall of pigs that may have spread disease to many Native AmericansThe long, bloody relationship between the Pilgrims and Indians that runs counter to the idyllic scene of the Thanksgiving feastThe little-known story of George Washington as a headstrong young soldier who committed a war crime, signed a confession, and started a war!Full of color, intrigue, and human interest, America's Hidden History is an iconoclastic look at America's past, connecting some of the dots between history and today's headlines, proving why Davis is truly America's Teacher.

    It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried--a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

    B. West, chief usher of the White House, directed the operations and maintenance of 1600 Pennsylvania Avenue—and coordinated its daily life—at the request of the president and his family. He directed state functions; planned parties, weddings and funerals, gardens and playgrounds, and extensive renovations; and with a large staff, supervised every activity in the presidential home. For twenty-eight years, first as assistant to the chief usher, then as chief usher, he witnessed national crises and triumphs, and interacted daily with six consecutive presidents and first ladies, their parents, children and grandchildren, and houseguests—including friends, relatives, and heads of state.In Upstairs at the White House, West offers an absorbing and novel glimpse at America’s first families, from the Roosevelts to the Kennedys andthe Nixons. Alive with anecdotes ranging from the quotidian (Lyndon B. Johnson’s showerheads) to the tragic (the aftermath of John F. Kennedy’s assassination), West’s book is an enlightening and rich account of the American history that took place just behind the Palladian doors of the North Portico.

    Paris, My Sweet is a personal and moveable feast that’s a treasure map for anyone who loves fresh cupcakes and fine chocolate, New York and Paris, and life in general. It’s about how the search for happiness can be as fleeting as a sliver of cheesecake and about how the life you’re meant to live doesn’t always taste like the one you envisioned. Organized into a baker’s dozen of delicacies (and the adventures they inspired) that will tempt readers’ appetites, Paris, My Sweet is something to savor.

    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.

    As Thomas Jefferson’s oldest daughter, she becomes his helpmate, protector, and constant companion in the wake of her mother’s death, traveling with him when he becomes American minister to France.It is in Paris, at the glittering court and among the first tumultuous days of revolution, that fifteen-year-old Patsy learns about her father’s troubling liaison with Sally Hemings, a slave girl her own age. Meanwhile, Patsy has fallen in love—with her father’s protégé William Short, a staunch abolitionist and ambitious diplomat. Torn between love, principles, and the bonds of family, Patsy questions whether she can choose a life as William’s wife and still be a devoted daughter.Her choice will follow her in the years to come, to Virginia farmland, Monticello, and even the White House. And as scandal, tragedy, and poverty threaten her family, Patsy must decide how much she will sacrifice to protect her father's reputation, in the process defining not just his political legacy, but that of the nation he founded.