From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today.

    97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement

    We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch�teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.

    She crisscrossed America and beyond with her daughter in tow, history shadowing their steps, always intensely aware of how they were perceived, not just as mother and child but as black women. From the San Francisco of settlers’ dreams to the slave-trading ports of Ghana, from snow-white Maine to a festive yet threatening bonfire in the Virginia pinewoods, Dungy finds fear and trauma but also mercy, kindness, and community. Penetrating and generous, this is an essential guide for a troubled land.

    Four years later, she and her mother joined her father in Stillwater, Oklahoma —a move that would be anxiety ridden for any child, but especially for Bassey. Her early years in America would come to be defined by tension: an assimilation further complicated by bipolar II and anxiety that would go undiagnosed for decades.By the time she was in her early twenties, Bassey was a spoken word artist and traveling with HBO's Russell Simmons Def Poetry Jam, channeling her experiences into art. But something wasn’t right—beneath the façade of the confident performer, Bassey’s mental health was in a precipitous decline, culminating in a breakdown that resulted in hospitalization and a diagnosis of Bipolar II.Determined to learn from her experiences—and share them with others—Bassey became a mental health advocate and has spent the fourteen years since her diagnosis examining the ways mental health is inextricably intertwined with every facet of ourselves and our lives. Viscerally raw and honest, the result is an exploration of the stories we tell ourselves to make sense of who we are—and the ways, as honest as we try to be, each of these stories can also be a lie.

    He didn’t enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene?JGV is Vongerichten’s passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother’s goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef’s name.With old handwritten menus and black-and-white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

    In it, artist Lindsay Gardner brings together stories, essays, kitchen profiles, interviews, and more, featuring 112 women restaurateurs, food producers, activists, writers, professional chefs, and home cooks—all of whom are dedicated not only to their craft but to changing the world of food.There are profiles on changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka.With her rich visual storytelling gifts—the book is filled with beautiful watercolour illustrations and portraits—Gardner not only captures a sense of what is unique about each of the women, bringing them to life but adds layers of nuance and insight to their words and their work. Together, their voices reveal the power of food to uplift and nourish, reveal complex questions, and effect change, and offer us all the opportunity to learn about each other and about ourselves.

    The country's leading expert on farmers' markets and traditional foods tells the truth about the foods your grandmother praised but doctors call dangerous.Everyone loves real food, but they're afraid bacon and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. But it turns out that tossing out the yolk isn't smart. Real Food reveals why traditional foods are not only delicious--everyone knows that butter tastes better--but are actually good for you, making the nutritional case for egg, cream, butter, grass-fed beef, roast chicken with the skin, lard, cocoa butter, and more.In lively, personal chapters on produce, dairy, meat, fish, Nina explains how the foods we've eaten for thousands of years--pork, lamb, raw milk cheese, sea salt--have been falsely accused. Industrial foods like corn syrup, which lurks everywhere from fruit juice to chicken broth, are to blame for the triple epidemic of obesity, diabetes, and heart disease, not real food.Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: along with lots of local fruits and vegetables, the Plancks drank raw milk and ate meatloaf, bacon, and eggs with impunity. But the nutritional trends ran the other way--fat, saturated fat, and cholesterol were taboo--and in her teens and twenties, Nina tried vegan, vegetarian, low-fat, and low-cholesterol diets, with unhappy results.When she opened the first farmers' markets in London, Nina began to eat real food again--for pleasure, not health--and to her surprise she lost weight and felt great. She began to wonder about the farmhouse diet back home. Was it deadly, as the cardiologists say? Happily for people who love food, the answer is no.Real Food upends the conventional wisdom on diet and health. Prepare for pleasant surprises on whipped cream and other delights. The days of deprivation are over.(from the flap)

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    Her first book is a revelatory treatise on plant life—but it is also so much more. Lab Girl is a book about work, love, and the mountains that can be moved when those two things come together. It is told through Jahren’s stories: about her childhood in rural Minnesota with an uncompromising mother and a father who encouraged hours of play in his classroom’s labs; about how she found a sanctuary in science, and learned to perform lab work done “with both the heart and the hands”; and about the inevitable disappointments, but also the triumphs and exhilarating discoveries, of scientific work.Yet at the core of this book is the story of a relationship Jahren forged with a brilliant, wounded man named Bill, who becomes her lab partner and best friend. Their sometimes rogue adventures in science take them from the Midwest across the United States and back again, over the Atlantic to the ever-light skies of the North Pole and to tropical Hawaii, where she and her lab currently make their home.

    A combination of memoir, criticism, and journalism, Make It Scream, Make It Burn is Leslie Jamison's profound exploration of the oceanic depths of longing and the reverberations of obsession. Among Jamison's subjects are 52 Blue, deemed "the loneliest whale in the world"; the eerie specter of reincarnated children; devotees of an online existence called Second Life, to the exclusion of their real lives; Civil War photography; and an entire museum dedicated to relationship breakups. Through these essays and through forays into her own obsessions and longings, Jamison delves into the nature of storytelling itself. We wonder alongside her whether it is ever really possible to hear someone else's story without somehow making it our own, without seeing it through the cracked windows of our private selves.Throughout these essays, Jamison, who has frequently been compared to Joan Didion and Susan Sontag, shines the spotlight every bit as uncomfortably on herself as she does on others. Unlike the standard journalistic practice, Jamison acknowledges her emotional investment in her subjects, always with utmost clarity and unwavering empathy. In her view, true art cannot be made any other way. Indeed, this refusal to hide—this emotional frankness—is precisely the quality that makes Jamison's questing and irrepressible voice impossible not to fall in love with.

    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.