Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals. A groundbreaking book on eliminating the "rubbish" from your diet and maximizing the pleasures of the table, from British food personality Hugh Fearnley-Whittingstall. Original edition has sold 300,000 copies in Europe. Throroughly Americanized for a North American audience.Reviews"There's something delightful about considering what it would mean to raise animals and then eat them nose to tail, close to the land."‚ÄîNew York Times Book Review Summer Reading issue, cookbook roundup"Fearnley-Whittingstall is on a mission, determined to persuade us that the life he writes about is within our reach...Whatever the topic, he is consistently entertaining."‚ÄîNew York Times MagazineIncluded in the Summer Reading Issue, Cookbook Roundup 6/1/08 in the New York Times Book Review"An intense and heartfelt almanac of raising and eating organic plants and animals without the intrusive use of slaughterhouses, packaging plants, or grocery stores."‚ÄîPublishers Weekly STARRED review‚ÄúLocavore Bible: Cooks so intent on eating locally that they grow their own food will have a definitive tome.‚Äù‚ÄîFood & Wine, 100 to Taste List

    Kamp, a writer and editor for GQ and Vanity Fair, chronicles the amazing transformation from the overcooked vegetables and scary gelatin salads of yore to the current heyday of free-range chickens, extra-virgin olive oil, Whole Foods, Starbucks, and that breed of human known as the foodie.

    Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    Throughout history, it has been consumed not just to quench our thirsts or nourish our bodies but also for cultural reasons. It has been associated since antiquity with celebration, creativity, friendship, and danger, for every drinking culture has acknowledged it possesses a dark side. In Drink, Iain Gately traces the course of humanity's 10,000 year old love affair with the substance which has been dubbed the cause of - and solution to - all of life's problems. Along the way he scrutinises the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Hemmingway, Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Covering matters as varied as bacchanals in Imperial Rome, the gin craze in 17th century London, the rise and fall of the temperance movement, and drunk driving, Drink details the benefits and burdens alcohol has conveyed to the societies in which it is consumed. Gately's lively and provocative style brings to life the controversies, past and present, that have raged over alcohol, and uses the authentic voices of drinkers and their detractors to explode myths and reveal truths about this most equivocal of fluids.Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the war of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of National Prohibition. Finally, it provides a history of the world's best loved drinks. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples, and what they have in common with Greek philosophers and medieval princes every time they raise a glass.A rollicking tour through humanity's love affair with alcohol, Drink is an intoxicating history of civilization

    Vivid and entertaining, it describes the part pepper played in bringing in the Europeans, and later the Americans, to Asia and details the fascinating encounters they had there.

    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

    Christine L. Corton tells the story of these epic London fogs, their dangers and beauty, and the lasting effects on our culture and imagination of these urban spectacles.In popular imagination, London is a city of fog. The classic London fogs, the thick yellow “pea-soupers,” were born in the industrial age of the early nineteenth century. The first globally notorious instance of air pollution, they remained a constant feature of cold, windless winter days until clean air legislation in the 1960s brought about their demise. Christine L. Corton tells the story of these epic London fogs, their dangers and beauty, and their lasting effects on our culture and imagination.As the city grew, smoke from millions of domestic fires, combined with industrial emissions and naturally occurring mists, seeped into homes, shops, and public buildings in dark yellow clouds of water droplets, soot, and sulphur dioxide. The fogs were sometimes so thick that people could not see their own feet. By the time London’s fogs lifted in the second half of the twentieth century, they had changed urban life. Fogs had created worlds of anonymity that shaped social relations, providing a cover for crime, and blurring moral and social boundaries. They had been a gift to writers, appearing famously in the works of Charles Dickens, Henry James, Oscar Wilde, Robert Louis Stevenson, Joseph Conrad, and T. S. Eliot. Whistler and Monet painted London fogs with a fascination other artists reserved for the clear light of the Mediterranean.Corton combines historical and literary sensitivity with an eye for visual drama—generously illustrated here—to reveal London fog as one of the great urban spectacles of the industrial age.

    Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent. The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable. Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket. Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

    In the shadow of the world's first cotton mill, 30,000 souls trapped by poverty are fighting for survival as the British Empire is built upon their backs.Thieves and prostitutes keep company with rats in overcrowded lodging houses and deep cellars on the banks of a black river, the Irk. Gangs of 'scuttlers' stalk the streets in pointed, brass-tripped clogs. Those who evade their clutches are hunted down by cholera and tuberculosis. Lawless drinking dens and a cold slab in the dead house provide the only relief from this filthy and frightening world.Former Manchester Evening News journalist Dean Kirby takes readers on a hair-raising journey through the alleyways, gin palaces and underground vaults of the nineteenth century Manchester slum considered so diabolical it was re-christened 'hell upon earth' by Friedrich Engels in 1845. Enter Angel Meadow if you dare..

    Carefully wrapping, drying, and packing a dozen American bialys to ward off translation problems, she set off from New York in search of the people who invented this marvelous bread. Instead, she found a place of utter desolation, where turn of the century massacres, followed by the Holocaust, had reduced the number of Jewish residents there from fifty thousand to five.Sheraton became a woman with a mission, traveling to Israel, Paris, Austin, Phoenix, Buenos Aires, and New York’s Lower East Side to rescue the stories of the scattered Bialystokers. In a bittersweet mix of humor and pathos, she tells of their once vibrant culture and its cuisine, reviving the exiled memories of those who escaped to the corners of the earth with only their recollections, and one very important recipe, to cherish.Like Proust’s madeleine, The Bialy Eaters transports readers to a lost world through its bakers’ most beloved, and humble, offering. A meaningful gift for any Jewish holiday, this tribute to the human spirit will also have as broad appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest traditions.

    But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.

    This discovery set her on a time-sensitive mission: to understand how her own family had somehow wound up in Canada.Chop Suey Nation weaves together Hui’s own family history with those dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogi” of Alberta.Hui, who grew up in authenticity-obsessed Vancouver, starts out her journey with a dim view of “fake" small-town Chinese food. But along the way she comes to understand the values that drive these restaurants — perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she reveals the importance of these restaurants to this country’s history and makes the case for why chop suey cuisine is quintessentially Canadian.

    Fully updated and revised by Jane Grigson before her death in 1990, this joyful celebration of our national cuisine is a pleasure to cook from and a delight to read. 'This is the perfect English companion' - Guardian 'ENGLISH FOOD is an anthology all who follow her recipes will want to buy for themselves...enticing from page to page' - Spectator 'She restored pride to the subject of English food' - Evening Standard

    Brillat-Savarin (1783-1833) made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defines a nation.

    As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.