. . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    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.

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.Historian Michael R. Veach reveals the true story of bourbon in "Kentucky Bourbon Whiskey." Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.

    Read this book and understand--at last!--why men never listen, why women can't read maps, and why learning each other's secrets means you'll never have to say sorry again.

    Many of these dishes are inspired by childhood favorites--but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining--it's like having Ina right there beside you, helping you all the way.From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again.

    Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?Dana Goodyear’s anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs—a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.

    Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist.Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips.The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world.From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers.

    Barry is the funniest man in America and we should encourage him."--The New York Times Book ReviewTHERE'S NO PLACE LIKE HOME--EXCEPT IN A SELLER'S MARKETAt long last, Dave Barry, the dean of everything, lets you in on the deepest, darkest mysteries of life and answers your hysterical home purchase questions like they've never been answered before: What's the best way to determine a realistic price range?Take your total family income, including coins that have fallen behind the bureau, and any projected future revenue you have been notified about via personalized letters from Mr. Ed McMahon stating that you may already have won 14 million dollars. Then, multiply by something other than six. Can you recommend a good mortgage?There are several kinds: Fixed Rate, Variable Rate, and the bank's secret weapons, the Party Hat Mortgage and the Mortgage of the Living Dead. How can I avoid spending money on do-it-yourself homeowner's projects?Find a contractor. Their silent motto is "We Never Show Up." The Romans lived among the ruins. You must too. Is there a secret to having a beautiful lawn?Yes and no. If you fail to feed, fertilize, and water your lawn, it will die. However, if you feed, fertilize, and water your lawn, it will die.

    Now she's a journalist with a passion for truth, more devoted to her work at the London Journal than she ever was to her ex-husband.When the newspaper is bought by media giant The Goring Group, who value sales figures over fact-checking, Thorn openly questions their methods, and promptly finds herself moved from the news desk to the midweek supplement, reporting heart-warming stories for their new segment, The Bright Side, a job to which she is spectacularly unsuited.On a final warning and with no heart-warming news in sight, a desperate Thorn fabricates a good-news story of her own. The story, centred on an angelic apparition on Hampstead Heath, goes viral. Caught between her principles and her ambitions, Thorn goes in search of the truth behind her creation, only to find the answers locked away in the unconscious mind of a stranger.Marika Cobbold returns with her eighth novel, On Hampstead Heath. Sharp, poignant, and infused with dark humour, On Hampstead Heath is an homage to storytelling and to truth; to the tales we tell ourselves, and the stories that save us.

    He's determined to pass on his love of food to his daughter--starting with puréed pork shoulder. As Eva grows, she finds her solace and salvation in the flavors of her native Minnesota. From Scandinavian lutefisk to hydroponic chocolate habaneros, each ingredient represents one part of Eva's journey as she becomes the star chef behind a legendary and secretive pop-up supper club, culminating in an opulent and emotional feast that's a testament to her spirit and resilience. Each chapter in J. Ryan Stradal's startlingly original debut tells the story of a single dish and character, at once capturing the zeitgeist of the Midwest, the rise of foodie culture, and delving into the ways food creates community and a sense of identity. By turns quirky, hilarious, and vividly sensory, Kitchens of the Great Midwest is an unexpected mother-daughter story about the bittersweet nature of life--its missed opportunities and its joyful surprises. It marks the entry of a brilliant new talent.

    Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

    At the turn of the twentieth century he brought his own American dream to London’s Oxford Street where, in 1909, with a massive burst of publicity, Harry opened Selfridge’s, England’s first truly modern built-for-purpose department store. Designed to promote shopping as a sensual and pleasurable experience, six acres of floor space offered what he called “everything that enters into the affairs of daily life,” as well as thrilling new luxuries—from ice-cream soda to signature perfumes. This magical emporium also featured Otis elevators, a bank, a rooftop garden with an ice-skating rink, and a restaurant complete with orchestra—all catering to customers from Anna Pavlova to Noel Coward. The store was “a theatre, with the curtain going up at nine o’clock.” Yet the real drama happened off the shop floor, where Mr. Selfridge navigated an extravagant world of mistresses, opulent mansions, racehorses, and an insatiable addiction to gambling. While his gloriously  iconic store still stands, the man himself would ultimately come crashing down.The true story that inspired the Masterpiece series on PBS • Mr. Selfridge is a co-production of ITV Studios and Masterpiece“Enthralling . . . [an] energetic and wonderfully detailed biography.”—London Evening Standard   “Will change your view of shopping forever.”—Vogue (U.K.)

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    He has, as they say, been around a bit. And as a result, he's got one or two things to tell us about how it all works; and being Jeremy Clarkson he's not about to voice them quietly, humbly and without great dollops of humour.In The World According to Clarkson, he reveals why it is that:Too much science is bad for our health'70s rock music is nothing to be ashamed ofHunting foxes while drunk and wearing night-sights is neither big nor cleverWe must work harder to get rid of cricketHe likes the Germans (well, sometimes)With a strong dose of common sense that is rarely, if ever, found inside the M25, Clarkson hilariously attacks the pompous, the ridiculous, the absurd and the downright idiotic, whilst also celebrating the eccentric, the clever and the sheer bloody brilliant.Less a manifesto for living and more a road map to modern life, The World According to Clarkson is the funniest book you'll read this year. Don't leave home without it.