It suggests resilience, meaning that we have the ability to bounce back even from the most difficult times. . . . Your ability to thrive depends, in the end, on your attitude to your life circumstances. Take everything in stride with grace, putting forth energy when it is needed, yet always staying calm inwardly.” —Ping Fu’s “Shanghai Papa”Ping Fu knows what it’s like to be a child soldier, a factory worker, and a political prisoner. To be beaten and raped for the crime of being born into a well-educated family. To be deported with barely enough money for a plane ticket to a bewildering new land. To start all over, without family or friends, as a maid, waitress, and student.Ping Fu also knows what it’s like to be a pioneering software programmer, an innovator, a CEO, and Inc. magazine’s Entrepreneur of the Year. To be a friend and mentor to some of the best-known names in tech­nology. To build some of the coolest new products in the world. To give speeches that inspire huge crowds. To meet and advise the president of the United States.It sounds too unbelievable for fiction, but this is the true story of a life in two worlds. Born on the eve of China’s Cultural Revolution, Ping was separated from her family at the age of eight. She grew up fighting hunger and humiliation and shielding her younger sister from the teenagers in Mao’s Red Guard. At twenty-five, she found her way to the United States; her only resources were $80 in traveler’s checks and three phrases of English: thank you, hello, and help. Yet Ping persevered, and the hard-won lessons of her childhood guided her to success in her new home­land.Aided by her well-honed survival instincts, a few good friends, and the kindness of strangers, she grew into someone she never thought she’d be: a strong, independent, entrepreneurial leader. A love of problem solving led her to computer science, and Ping became part of the team that created NCSA Mosaic, which became Netscape, the Web browser that forever changed how we access information. She then started a company, Geomagic, that has literally reshaped the world, from personalizing prosthetic limbs to repair­ing NASA spaceships. Bend, Not Break depicts a journey from imprisonment to freedom, and from the dogmatic anticapitalism of Mao’s China to the high-stakes, take-no-prisoners world of technology start-ups in the United States. It is a tribute to one woman’s courage in the face of cruelty and a valuable lesson on the enduring power of resilience.

    He came from humble beginnings in a working-class town in Connecticut, had never worked in a restaurant, and didn't know anything about starting a brand-new business. But from his first visit to Paris, Craig knew he had found the city of his dreams, although one thing was still missing-the good ol' American breakfast he loved so much.Pancakes in Paris is the story of Craig tackling the impossible-from raising the money to fund his dream to tracking down international suppliers for "exotic" American ingredients... and even finding love along the way. His diner, Breakfast In America, is now a renowned tourist destination, and the story of how it came to be is just as delicious and satisfying as the classic breakfast that tops its menu.

    Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

    It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:  • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars• Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada”• Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip• Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks• Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops• Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

    But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 50 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. “You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

    

    Now, in her inspiring, charming and life-affirming memoir, Mary tells us about her life - a life in some ways reassuringly ordinary, yet at the same time completely extraordinary.

    Funny how time works. Since her dad died in 2015, Jann cooks for her mom five or six times a week. Her mom finds comfort in her daughter's kitchen, not just in the delicious food but also just sitting with her as she cooks. And Jann finds some peace in caring for her mom, even as her mom slowly becomes a stranger. If you told me two years ago that I'd be here, Jann writes, I wouldn't have believed it. And yet we still fall into so much laughter, feel so much insane gladness and joy. It's such a contrast from one minute to the next and it teaches me constantly: it makes me stronger and more humble and more empathetic and caring and kind. The many people who are dealing with a loved one who is losing it will find inspiration and strength in Jann's wholehearted, loving response and her totally Jann take on the upside-down world of a daughter mothering her mother. Feeding My Mother is one heck of an affirmation that life just keeps on keeping on, and a wonderful example of how you have to roll with it.

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

    China produced some of the world’s top academic achievers, and just down the street from her home in Shanghai was THE school, as far as elite Chinese were concerned. Should Lenora entrust her rambunctious young son to the system?So began Rainey’s immersion in one of the most extreme school systems on the planet. Almost immediately, the three-year-old began to develop surprising powers of concentration, became proficient in early math, and learned to obey his teachers’ every command. Yet Lenora also noticed disturbing new behaviors: Where he used to scribble and explore, Rainey grew obsessed with staying inside the lines. He became fearful of authority figures, and also developed a habit of obeisance outside of school. “If you want me to do it, I’ll do it,” he told a stranger who’d asked whether he liked to sing. What was happening behind closed classroom doors? Driven by parental anxiety, Lenora embarked on a journalistic mission to discover: What price do the Chinese pay to produce their “smart” kids? How hard should the rest of us work to stay ahead of the global curve? And, ultimately, is China’s school system one the West should emulate? She pulls the curtain back on a military-like education system, in which even the youngest kids submit to high-stakes tests, and parents are crippled by the pressure to compete (and sometimes to pay bribes). Yet, as mother-and-son reach new milestones, Lenora uncovers surprising nuggets of wisdom, such as the upside of student shame, how competition can motivate achievement, and why a cultural belief in hard work over innate talent gives the Chinese an advantage.Lively and intimate, beautifully written and reported, Little Soldiers challenges our assumptions and asks us to reconsider the true value and purpose of education.

    An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?"Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it—all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society.Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

    Her weapons—the batterie de cuisine of grills and squeezers and knives—evoke a lifetime’s need to make dinner, love, and war. By prying open the past with these implements, Betty Fussell gives voice to a generation of women whose stories were shaped and yet simultaneously silenced by an era of domestic strife and global conflict, from World War II to Vietnam. My Kitchen Wars also is a love story, recounting Fussell’s liberation from the tyrannical Puritanism of her family by a veteran of the “Good War,” a young writer named Paul Fussell. But she soon finds herself captive again, constrained by the roles of faculty wife and mother. Still, she cannot stop hungering for both a life of the mind and carnal pleasures. Her inner war to unite body and mind brings down the marriage in a denouement as brutal as the whack of a cleaver. Yet Fussell, however bruised, emerges to cook another dinner and to tell her tale in this fierce and funny memoir. My Kitchen Wars was adapted into a one-woman play performed in Hollywood and New York.

    Cho grew up as the daughter of a white American merchant marine and the Korean bar hostess he met abroad. They were one of few immigrants in a xenophobic small town during the Cold War, where identity was politicized by everyday details—language, cultural references, memories, and food. When Grace was fifteen, her dynamic mother experienced the onset of schizophrenia, a condition that would continue and evolve for the rest of her life.Part food memoir, part sociological investigation, Tastes Like War is a hybrid text about a daughter’s search through intimate and global history for the roots of her mother’s schizophrenia. In her mother’s final years, Grace learned to cook dishes from her parent’s childhood in order to invite the past into the present, and to hold space for her mother’s multiple voices at the table. And through careful listening over these shared meals, Grace discovered not only the things that broke the brilliant, complicated woman who raised her—but also the things that kept her alive.

    Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

    Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session.