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.

    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 favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    In the belief that Steinbeck already adequately explored the subject matter, Babb's lyrical novel about a farm family's relentless struggle to survive in both Depression-era Oklahoma and in the California migrant labor camps gathered dust for decades. Rescued from obscurity by the University of Oklahoma Press, the members of the poor but proud Dunne family and their circle of equally determined friends provide another legitimate glimpse into life on the dust-plagued prairies of the Southwest and in the fertile, but bitterly disappointing, orchards and vineyards of the so-called promised land. Babb, a native of Oklahoma's arid panhandle and a volunteer with the Farm Security Administration in Depression-era California, brings an insider's knowledge and immediacy to this authentically compelling narrative. A slightly less political, more female-oriented, companion piece to The Grapes of Wrath.

    Packed in hay in the hold were large chunks of ice cut from a frozen Massachusetts lake. This was the first venture of a young Boston entrepreneur, Frederic Tudor, who believed he could make a fortune selling ice to people in the tropics.Ridiculed at the outset, Tudor endured years of hardship before he was to fulfill his dream. Over the years, he and his rivals extended the frozen-water trade to Havana, Charleston, New Orleans, London, and finally to Calcutta, where in 1833 more than one hundred tons of ice survived a four-month journey of 16,000 miles with two crossings of the equator. The Frozen Water Trade is a fascinating account of the birth of an industry that ultimately revolutionized domestic life for millions of people.

    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.

    From the unhappy family relationships of prominent Americans to the feuds, smear campaigns, duels, and infamous sex scandals that have punctuated our history, we see our founding fathers and other American heroes in the course of their all-too-human events. Ineffectual presidents, lazy generals, traitors; treacherous fathers, nagging mothers, ungrateful children, embarrassing siblings; and stories about insanity, death, and disturbing postmortems are all here, as are disagreeable marriages, vile habits, and, of course, sex: good sex, bad sex, and good-bad sex too. We can take comfort in the fact that we are no worse and no better than our forebears. But we do have better media coverage. Bonus educational material:A brief history of the United States, including scandals!The American Hall of Shame!A complete listing of presidential administrations!

    That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.” It Must’ve Been Something I Ate finds Steingarten testing the virtues of chocolate and gourmet salts; debunking the mythology of lactose intolerance and Chinese Food Syndrome; roasting marrow bones for his dog , and offering recipes for everything from lobster rolls to gratin dauphinois. The result is one of those rare books that are simultaneously mouth-watering and side-splitting.

    By exploring the ecological and economic changes that made Chicago America's most dynamic city and the Great West its hinterland, Mr. Cronon opens a new window onto our national past. This is the story of city and country becoming ever more tightly bound in a system so powerful that it reshaped the American landscape and transformed American culture. The world that emerged is our own.Winner of the Chicago Tribune Heartland Prize

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    For the first time, Rose takes us beyond the battlefront and into the shadowy underworld of double agents and triple crosses, covert operations and code breaking, and unmasks the courageous, flawed individuals who inhabited this wilderness of mirrors—including the spymaster at the heart of it all, George Washington. Previously published as Washington’s Spies

    Recipes include Cucumber, Cream Cheese and Dill Sandwiches; Macadamia and Stem Ginger Cookies; Madeleines; Almond and Rose Petal Squares; Honey and Lavender Loaf Cake; and Seville Orange and Whisky Marmalade. Beautifully illustrated with charming vintage tea advertisements and glorious recipe photos, this book is a must-have for tea drinkers everywhere. Metric measurements.

    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.

    "Wiseguy" is Henry Hill's story, in fascinating, brutal detail, the never-before-revealed day-to-day life of a working mobster - his violence, his wild spending sprees, his wife, his mistresses, his code of honor.

    He’s done it once already.Rocky Mountains, 1823. The trappers of the Rocky Mountain Fur Company live a brutal frontier life. Hugh Glass is one of the most respected men in the company, an experienced frontiersman and an expert tracker.But when a scouting mission puts Glass face-to-face with a grizzly bear, he is viciously mauled and not expected to survive. Two men from the company are ordered to remain with him until his inevitable death. But, fearing an imminent attack, they abandon Glass, stripping him of his prized rifle and hatchet.As Glass watches the men flee, he is driven to survive by one all-consuming desire: revenge. With shocking grit and determination, he sets out on a three-thousand-mile journey across the harsh American frontier, to seek revenge on the men who betrayed him.The Revenant is a remarkable tale of obsession and the lengths that one man will go to for retribution. The novel that inspired the epic new movie starring Leonardo DiCaprio and Tom Hardy.