They are first- generation Americans, citizens of other nations, and lifelong New Yorkers. But they all share one thing: They honor their loved ones by living their lives with purpose, and a promise to never forget.These courageous family members share their grief and loss-and hope- speaking in their own words, with love, courage, and strength enough to inspire us all.

    Included in each large-form at volume are gorgeous food and landscape photographs.

    Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy.

    A lot of us leavers, despite being elderly and thick, knew. The establishment wouldn't let it happen.Quite how the establishment stopped us from leaving the European Union, though, we could never have guessed. A mandate which became a process and resulted in the UK being the laughing stock of the world. We might have guessed at the relentless howls of outrage from that extreme block of transgressed remainers, the hostility of the House of Commons, the civil service and the BBC. That was a given, and it all played its part. But beyond our imagination was the readiness of politicians to ignore or subvert the vote, the sheer ineptitude of those charged with negotiating our withdrawal, the spite of the EU and the intercession of that usual thing, events. The Great Betrayal tells the story of a failed Brexit and a betrayal of the British people, drawn from interviews with those at the very centre of what became, in the end, a surreal charade.

    Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

     There are loads of 'sugar free diet' books available right now, but precious few that give you a blow-by-blow account of what happens when you cut sugar from your diet. And believe me, LOTS happens! This is a personal story (cut through with some good information on going sugar free) about what happened to me, my body, my mood, my family when I started my sugar free diet. If you're considering taking the big step of cutting sugar from your diet and you want to know what you're in for, then this is the book for you. If you want detailed, scientific information on the nutritional benefits of a sugar free life, go look elsewhere. If you want a 12 step plan, go buy a different book. This is one woman's struggle with her sugar addiction and her waistline, and her determination to become healthier without going insane (from lack of chocolate.)

    The Vietnam War lives on famously and infamously dependent on political points of view, but those who have “been there, done that” have a highly personalized window on their time of that history. Valor in Vietnam focuses on nineteen stories of Vietnam, stories of celebrated characters in the veteran community, compelling war narratives, vignettes of battles, and the emotional impact on the combatants. It is replete with leadership lessons as well as valuable insights that are just as applicable today as they were forty years ago.This is an anecdotal history of America’s war in Vietnam composed of firsthand narratives by Vietnam War veterans presented in chronological order. They are intense, emotional, and highly personal stories. Connecting each of them is a brief historical commentary of that period of the war, the geography of the story, and the contemporary strategy written by Lewis Sorley, West Point class of 1956, and author of A Better War and Westmoreland.With a foreword by Lt. Gen. Dave R. Palmer, U.S. Army (Ret.), Valor in Vietnam presents a historical overview of the war through the eyes of participants in each branch of service and throughout the entire course of the war. Simply put, their stories serve to reflect the commitment, honor, and dedication with which America’s veterans performed their service.

    The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.Filled with delectable, undercover details and moving personal drama, Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

    Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

    Rather, it is an explanation of how Nicholson discovered what works for him and why we should all look at nutritional advice through a clear lens, not the warped prism of what has become conventional dietary advice. This is a surprising, often hilarious, and shocking journey of discovery.John Nicholson is author of We Ate All the Pies, which was longlisted for the William Hill Sports Book of the Year Prize.

     Sixty-thousand marines had landed on the barren, volcanic island that was five miles long and two and half miles wide. For five weeks these men would become involved in some of the bloodiest and fiercest fighting of the Second World War. One third of them would end the battle either dead or wounded. The U.S. Marines on Iwo Jima written by five official marine combat writers, who personally saw action on the island, provides vivid insight into the battle that was described as “a nightmare in hell.” Henri and his fellow correspondents provide a step-by-step chronological overview of the battle as it was fought. They begin with an outline of the months of preparation that were undertaken before the first gun was fired before providing details on how the generals and admirals put their plans into action. Every aspect of the conflict is covered by the authors who interviewed many of the frontline troops to gain a sense of what the battle was like witnessed from the marines on the ground. “Among the Americans who served on Iwo, uncommon valor was a common virtue” — Fleet Admiral Chester W. Nimitz, Commander in Chief, U. S. Pacific Fleet. “The Japanese, despite heavy losses, offered maximum resistance, but the Marines were established on high ground and the conquest of Iwo Jima was assured.” — Fleet Admiral Ernest J. King. This book is essential reading for all who wish to understand what the U.S. Marines went through in their famous capture of Iwo Jima. The authors of this book are three Marine Corps combat correspondents and two Marine Public Relations Officers who were at Iwo Jima. Combat correspondents are trained like other Marines. They live and fight with the outfits to which they are attached and write articles for newspapers and magazines about the men in their units. In battle they can see only what happens in their own units’ limited sectors. In compiling this book, therefore, they drew upon their own experiences on Iwo plus stories written by other combat correspondents and Public Relations Officers who were there. The authors were Captain Raymond Henri, Public Relations Officer, 3d Marine Division, who passed away in 2015, First Lieutenant Jim G. Lucas, Assistant Public Relations Officer, 4th Marine Division, who passed away in 1971, Technical Sergeant W. Keyes Beech, Combat Correspondent, 5th Marine Division, who passed away in 1990, Technical Sergeant David K. Dempsey, Combat Correspondent, 4th Marine Division who passed away in 1999, and Technical Sergeant Alvin M. Josephy, Jr., Combat Correspondent, 3d Marine Division, who passed away in 2005. Their book was first published in 1945.

    Get paid to travel and write about it.Only no one told Jules that it would mean eating oily seabirds, repeatedly falling off a husky sled, getting stranded on a Mediterranean island, and crash-landing in Iran.The exotic destinations come thick and fast – Hong Kong, Hawaii, Huddersfield – as Jules navigates what it means to be a travel writer in a world with endless surprises up its sleeve.Add in a cast of larger-than-life characters – Elvis, Captain Cook, his own travel-mad Dad – and an eye for the ridiculous, and this journey with Jules is one you won’t want to miss.

    Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are they at last developing a food culture or are they just going through the motions? This entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, cooking, eating, and behaviour in restaurants, covers such topics as dinner parties, funeral teas, Indian restaurants, dieting, and eating while under the influence. Written in Nigel Slater's trademark readable style, Eating for England highlights the nation's idiosyncratic attitude towards the fine art of dining.

    All of this came into being at the behest of Warden Burl Cain, who is now the longest-standing warden in the history of Angola prison. Under his leadership, the inmate population of 5,000 has gone from regular knife fights to Bible studies. Cain is a strong believer in the ability of the gospel to turn the most incorrigible of sinners into productive, moral citizens. Because eight out of ten prisoners are serving life sentences without parole at Angola, Cain has taken upon himself the task of making the lives of these prisoners productive and educational. Through a partnership with New Orleans Baptist Seminary, prisoners have the opportunity to get a bible degree and even be transferred to other prisons as a missionary. The Angola phenomenon has been covered by such media outlets as Time Magazine, Christianity Today, and in the award-winning film documentary, The Farm: Angola, USA. Author Dennis Shere combines his background in journalism and law to bring readers this account of redemption and life change in the most unlikely of places: a maximum security prison.

    As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!