A large and growing chunk of the American population was so turned off--or radicalized--by electoral chicanery, a spineless news media, and the increasingly blatant lies from our leaders ("they hate us for our freedom") that they abandoned the political mainstream altogether. They joined what he calls The Great Derangement.Taibbi tells the story of this new American madness by inserting himself into four defining American subcultures: • The Military, where he finds himself mired in the grotesque black comedy of the American occupation of Iraq;• The System, where he follows the money-slicked path of legislation in Congress;• The Resistance, where he doubles as chief public antagonist and undercover member of the passionately bonkers 9/11 Truth Movement; and• The Church, where he infiltrates a politically influential apocalyptic mega-ministry in Texas and enters the lives of its desperate congregants. Together these four interwoven adventures paint a portrait of a nation dangerously out of touch with reality and desperately searching for answers in all the wrong places. Funny, smart, and a little bit heartbreaking, The Great Derangement is an audaciously reported, sobering, and illuminating portrait of America at the end of the Bush era."The funniest angry writer and the angriest funny writer since Hunter S. Thompson roared into town." -- James Wolcott"…[A] scabrous, hilarious vivisection of our disintegrating nation. …Taibbi shines a light on the corruption, absurdities, and idiot pieties of modern American politics. Beneath his cynical fury, though, are flashes of surprising compassion for the adrift credulous souls who are taken in by it all." -- Michelle Goldberg

    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.

    Unfortunately, most people think that having diabetes means the days of enjoying these hearty classics are long gone, and that their favorite foods are a thing of the past. Author Robyn Webb shows that healthy eating doesn't have to mean giving up on favorite foods! Diabetes can be overwhelming, but it doesn't mean reinventing the wheel when it comes to cooking. Just a tweak here and there and familiar foods can remain favorites, guilt-free, and enjoyed every day.The American Diabetes Association Diabetes Comfort Food Cookbook creates a “go-to” collection of updated comfort foods for families that need to cook nutritionally sound and diabetic-friendly meals that will satisfy and soothe the souls of the member (or members) of the family with diabetes—and do the same for the rest of the family. No need to cook two meals to please everyone in the household. Now everyone can enjoy the same hearty and nutritious meals. This book will ease the stress of planning meals by offering easy and flavorful recipes and a menu planning guide that allows for mix and match meals that will keep everyone in the family happy, healthy, and satisfied.Filled with gorgeous original photography and a beautiful four-color design, this cookbook will look as good as it's meals. Sprinkled with helpful tips and time-saving advice, The American Diabetes Association Comfort Food Cookbook will not only make classic comfort foods healthier and diabetes friendly, it will make them a snap to prepare as well.Following a diabetic meal plan doesn't have to be a flavorless chore. Now everyone can enjoy the classic foods they know and love!

    With the help of a chef and some friends, Nick Offerman presents the story of Twain’s life through the lens of eight of Mark Twain’s favorite foods. As we explore these foods’ role in Samuel Clemens’ life, we also discover a surprising culinary and ecological history of America. The biggest celebrity of his time, Twain was a witness to a transforming country, and with historian and writer Andrew Beahrs as a guide, Beahrs and Offerman take documentary excursions across America, illuminating each dish and bringing to life a broad sampling of Twain’s writing. Twain’s Feast is a rollicking information-packed journey into the rich culinary history of America, with the sharp eye and unmistakable wit of Mark Twain himself.Portions of this audiobook contain mature language and themes. Listener discretion is advised.This audiobook is 4 hours 27 minutes long.©2018 Audible Originals, LLC (P)2018 Audible Originals, LLC

    Meet cats in high places such as Winston Churchill's ginger tom, who attended cabinet meetings, and Teddy Roosevelt's cat, Slippers, who came to dinner. Filled with warm, vivid speculations on their lives and times, their social psychic, mythological legacy, and their impenetrable mysteries, this charming book offers a delightful and loving cat's-eye view of the world to be read and cherished by all their human friends.

    And what she has discovered is groundbreaking. Not only do diets not work; they often result in weight gain. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food—the very idea of it works against our biological imperative to survive.In Secrets From the Eating Lab, Mann challenges assumptions—including those that make up the very foundation of the weight loss industry—about how diets work and why they fail. The result of more than two decades of research, it offers cutting-edge science and exciting new insights into the American obesity epidemic and our relationship with eating and food.Secrets From the Eating Lab also gives readers the practical tools they need to actually lose weight and get healthy. Mann argues that the idea of willpower is a myth—we shouldn’t waste time and money trying to combat our natural tendencies. Instead, she offers 12 simple, effective strategies that take advantage of human nature instead of fighting it—from changing the size of your plates to socializing with people with healthy habits, removing “healthy” labels that send negative messages to redefining comfort food.

    without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

    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.

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."

    Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food.Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to:• Eat to be satisfied• Recognize the fake and kick it to the curb• Learn to relish the big flavors you’d forgotten• Get healthier and thinner • Save money and time in your food budget• Decode the lies of deprivation diets• Relish every minute, every bite, and all of lifeREAL FOOD. REAL CHANGE. REAL EASY.

    With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    From school run to bedtime, Rachel has suggestions that even the fussiest eater will love. Treat your loved-ones to nourishing, delicious food with this indispensable, inspirational recipe collection full of wise words, clever hints and tips and, above all, Rachel's irresistible recipes.CHAPTER BREAKDOWN– Breakfast & Brunch– Lunch– Sunday Lunch– Supper– Snacks and treats– Baby Food– Desserts– Sweets– Basics– Plus handy sections explaining meal planning, home freezing, healthy eating and much more!Rachel Allen was brought up in Dublin and at the age of eighteen left to study at the prestigious Ballymaloe Cookery School. Today, she not only teaches at the school, she also writes regular features for national publications, presents highly acclaimed television programmes which have been broadcast internationally and in her spare time authors bestselling cookery books.

    Frances Mayes offers her readers a deeply personal memoir of her present-day life in Tuscany, encompassing both the changes she has experienced since Under the Tuscan Sun and Bella Tuscany appeared, and sensuous, evocative reflections on the timeless beauty and vivid pleasures of Italian life. Among the themes Mayes explores are how her experience of Tuscany dramatically expanded when she renovated and became a part-time resident of a 13th century house with a stone roofin the mountains above Cortona, how life in the mountains introduced her to a "wilder" side of Tuscany--and with it a lively engagement with Tuscany's mountain people. Throughout, she reveals the concrete joys of life in her adopted hill town, with particular attention tolife in the piazza, the art of Luca Signorelli (Renaissance painter from Cortona), and the pastoral pleasures of feasting from her garden.Moving always toward a deeper engagement, Mayes writes of Tuscan icons thathave become for her storehouses of memory, of crucible moments from which bigger ideas emerged, andof the writing life she has enjoyed in the room where Under the Tuscan Sun began. With more on the pleasures of life at Bramasole, the delights and challenges of living in Italy day-to-day and favorite recipes, Every Day in Tuscany is a passionate and inviting account of the richness and complexity of Italian life."

    Living Vegan For Dummies is your one-stop resource for understanding vegan practices, sharing them with your friends and loved ones, and maintaining a vegan way of life.This friendly, practical guide explains the types of products that vegans abstain from eating and consuming, and provides healthy and animal-free options. You'll see how to create a balanced, nutritious vegan diet; read food and product labels to determine animal-derived product content; and stock a vegan pantry. You'll also get 40 great-tasting recipes to expand your cooking repertoire.Features expert guidance in living a vegan lifestyle and explaining it to friends and family Includes proper dietary guidelines so you can get the nutrition you need Gives you several action plans for making the switch to veganism Provides parents with everything they need to understand and support their children's choices With the tips and advice in Living Vegan For Dummies, you can truly live and enjoy a vegan way of life!