They told her that she had the worst case they’d ever seen of a rare Scandinavian disease called celiac. At first, this diagnosis – and its requirement of total adherence to a gluten-free diet – seemed like the simple answer to a lifetime of strange symptoms including anemia, insomnia, pneumonia, mouth ulcers, missed periods, and neck pain so severe that for months preceding the diagnosis she hadn’t been able to turn her head. But even on the diet – and as glutenphobia erupted in this country, with nearly a third of Americans avoiding gluten —Abel still didn’t feel well. When doctors, nutritionists, and websites all offered contradicting information on gluten and diet, she began to panic. How would she know what to eat? In this powerful, wide-ranging and emotional story about the limits of medical knowledge, Abel discovers why she wasn’t diagnosed with celiac as a child. She considers how environmental fears and Internet anecdotes lead people to avoid gluten. And she grapples with the question that confronts us all: how to live calmly, even joyfully, in the face of uncertainty. Heather Abel worked as a reporter and news editor in Colorado and San Francisco and taught creative writing at the New School University and UMass Amherst. She lives with her family in western Massachusetts where she is finishing her first novel.

     Britain’s Naval supremacy is being challenged for the first time since Trafalgar. At large in South American waters within reach of the convoy routes across the Atlantic and the Pacific was Vice-Admiral Graf von Spee with the East Asiatic Cruiser Squadron of the Imperial German Navy, including the armoured cruisers Scharnhorst and Gneisenau. Graf von Spee’s belief that a cruiser squadron was of more strategic value than independent raiders seemed amply justified at Coronel on 1st November, when the powerful German unit inflicted a heavy defeat on four courageous but weaker British ships under Rear-Admiral Sir Christopher Cradock. Reaction in Britain was immediate and violent. The Royal Navy had been seen as invincible. Now, in the first major engagement in which battle had been offered since the days of Nelson, it had suffered a morale-shattering blow. Public bewilderment turned swiftly to anger: the Royal Navy thirsted for revenge. The Admiralty, in the persons of the First Lord, Mr. Winston Churchill, and the First Sea Lord, Lord Fisher, ordered the destruction of the East Asiatic Squadron; everything must be done to recapture command of the Southern Seas. A powerful force including the two battle-cruisers Invincible and Inflexible, was sent to the Falkland Islands, prepared for a long search and a battle of annihilation. The Battle of the Falkland Islands was fought on 8th December. The desperate gallantry of the Imperial German Navy challenged the vengeful pride of the Royal Navy in a struggle for control over the ocean trade-routes of the Southern Seas. Two of the major participants, Cradock and von Spee, died with their ships. Basing his text upon German and British records, Pitt has reconstructed the events of the two ‘missing periods’: the fatal hours during which Cradock decided to fling his puny force against von Spee’s squadron; and the days when von Spee was forced to risk his ships and men upon the information contained in an ill-considered telegram and an unfounded rumour. In Coronel and Falkland Barrie Pitt presents a vivid picture of these epic battles of the First World War. His description of the actions are precise and graphic, his judgement of the motives and decisions of those in command, scrupulous and detailed. Praise for Zeebrugge “Mr. Barrie Pitt has done a splendid job in pulling together all the details of this operation and presenting it in a lively way, with plenty of maps and diagrams.” — News Chronicle “A breathless and unforgettable narrative.” — Sphere “Mr. Pitt’s description of the desperate action on Zeebrugge Mole itself must be one of the most graphic accounts ever written in the annals of sea warfare. This in truth was a magnificent feat by the Royal Navy.” — Yorkshire Evening Post “A lively and detailed narrative, admirably illustrated, of a particularly gallant effort, which will serve to keep alive the fame of that band of heroes.” — Naval Review Praise for Special Boat Squadron ‘Barrie Pitt’s account of the exploits of these brave men in the Mediterranean is as much a thriller as a history book’ - The Daily Mail, Hull (less)

    But what if our foods were doing more harm than good, and fad diets made matters worse? Deadly Harvest examines how the foods we eat today have little in common with those of our ancestors, and why this fact is important to our health. It also offers a proven program to enhance health and improve longevity.Using the latest scientific research and studies of primitive lifestyles, the author first explains the diet that our ancestors followed—one in harmony with the human species. He then describes how our present diets affect our health, leading to disorders such as cancer, diabetes, heart disease, and more. Most important, he details measures we can take to improve our diet, our health, and our quality of life.

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

    Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus.A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for anyone who loves candy.

    Americans eat more bananas than apples and oranges combined. In others parts of the world, bananas are what keep millions of people alive. But for all its ubiquity, the banana is surprisingly mysterious; nobody knows how bananas evolved or exactly where they originated. Rich cultural lore surrounds the fruit: In ancient translations of the Bible, the 'apple' consumed by Eve is actually a banana (it makes sense, doesn't it?). Entire Central American nations have been said to rise and fall over the banana. But the biggest mystery about the banana today is whether it will survive. A seedless fruit with a unique reproductive system, every banana is a genetic duplicate of the next, and therefore susceptible to the same blights. Today's yellow banana, the Cavendish, is increasingly threatened by such a blight -- and there's no cure in sight. Banana combines a pop-science journey around the globe, a fascinating tale of an iconic American business enterprise, and a look into the alternately tragic and hilarious banana subculture (one does exist) -- ultimately taking us to the high-tech labs where new bananas are literally being built in test tubes, in a race to save the world's most beloved fruit.

    Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the ’50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    Illustrations.

    Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

    France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second-most-profitable market in the world for McDonald's.How did this happen? To find out, Michael Steinberger takes an enviable trip through the traditional pleasures of France. He talks to top chefs--Alain Ducasse, Paul Gagnaire, Paul Bocuse--winemakers, farmers, bakers, and other artisans. He visits the �lys�e Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jos� Bov�, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. The result is a sharp and funny book that will give Francophiles everywhere an entirely new perspective--political, economic, personal, and cultural--on the crisis in the country and food they love.

    But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the remarkable story of the bagel’s journey from the tables of seventeenth-century Poland to the freezers of middle America today, a story of often surprising connections between a cheap market-day snack and centuries of Polish, Jewish, and American history. Research in international archives and numerous personal interviews uncover the bagel’s links with the defeat of the Turks by Polish King Jan Sobieski in 1683, the Yiddish cultural revival of the late nineteenth century, and Jewish migration across the Atlantic to America. There the story moves from the bakeries of New York’s Lower East Side to the Bagel Bakers’ Local 388 Union of the 1960s, and the attentions of the mob. For all its modest size, the bagel has managed to bridge cultural gaps, rescue kings from obscurity, charge the emotions, and challenge received wisdom. Maria Balinska weaves together a rich, quirky, and evocative history of East European Jewry and the unassuming ring-shaped roll the world has taken to its heart.

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

    A collection of notorious 1970s recipe cards for everything from Fish Balls to Celery Logs, Caucasian Shashlik to Frankfurter Spectacular from a popular diet plan have been reproduced in all their scary goodness.