is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—it's an important movie.” Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably?Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.

    In Kitchen Yarns, pairing her signature humor and tenderness with simple, comforting recipes, Hood spins tales of loss and starting from scratch, family love and feasts with friends, and how the perfect meal is one that tastes like home.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

    Known for roles on the small screen such as "never-nude" Tobias Funke on "Arrested Development "and the role of "David" in "Mr. Show With Bob And David, "as well as a hugely successful stand-up routine full of sharp-tongued rants and rages, Cross has carved out his place in American comedy. Whether deflating the pomposity of religious figures, calling out the pathetic symbiosis of pseudo-celebrity and its leaching fandom, or merely pushing the buttons of the way-too-easily offended P.C. left or the caustic, double-standard of the callous (but funnier) right, Cross has something to say about everyone, including his own ridiculous self. Now, for the first time, Cross is weaving his media mockery, celebrity denunciation, religious commentary and sheer madness into book form, revealing the true story behind his almost existential distaste of Jim Belushi ("The Belush"), disclosing the up-to-now unpublished minutes to a meeting of Fox television network executives, and offering up a brutally grotesque run-in with Bill O'Reilly. And as if this wasn't enough for your laughing pleasure in these troubled times, some of the pieces splinter off with additional material being created online in exclusive video and animated web content created solely for the book-a historical first (presumably)! With a mix of personal essays, satirical fiction posing as truth, advice for rich people, information from America's least favorite Rabbi and a top-ten list of top-ten lists, I DRINK FOR A REASON is as unique as the comedian himself, and cannot be missed.

    She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. The irresistible stories in this audiobook are of long memory -- many of them pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age.

    As a lifelong member of "The Nerd Herd," as he calls it, Chris Hardwick has learned all there is to know about Nerds. Developing a system, blog, and podcasts, Hardwick shares hard-earned wisdom about turning seeming weakness into world-dominating strengths in the hilarious self-help book, "The Nerdist Way."From keeping their heart rate below hummingbird levels to managing the avalanche of sadness that is their in-boxes; from becoming evil geniuses to attracting wealth by turning down work, Hardwick reveals the secrets that can help readers achieve their goals by tapping into their true nerdtastic selves.Here Nerds will learn how to: Become their own time cop Tell panic attacks to go suck it Use incremental fitness to ward off predatorsA Nerd's brain is a laser-it's time they learn to point and fire!

    In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food. Further examining the question of what to eat from the perspective of both human and environmental health, the account goes beyond health choices and discusses potential moral issues from eating—or not eating—animals. Through the deeply personal narrative of someone who practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms.

    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.

    The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a book for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.

    And he's come up with some answers. Or at least his answers. In more than two dozen essays that investigate everything from the differences between how Christians and Jews celebrate their holidays, to the politics of faith, to people's individual search for transcendence, Black explores his unique odyssey through religion and belief.Growing up as a nonpracticing Jewish kid near Washington, D.C., during the 1950s, Black survived Hebrew school and a bar mitzvah (barely), went to college in the South during the tumultuous 1960s, and witnessed firsthand the unsettling parallels between religious rapture and drug-induced visions (even if none of his friends did). He explored the self-actualization movements of the 1970s (and the self-indulgence that they produced), and since then has turned an increasingly skeptical eye toward the politicians and televangelists who don the cloak of religiouos rectitude to mask their own moral hypocrisy.What he learned along the way about the inconsistencies and peculiarities of religion infuriated Black, and in Me of Little Faith he gives full vent to his comedic rage. Black explores how the rules and constraints of religion have affected his life and the lives of us all. Hilarious experiences with rabbis, Mormons, gurus, psychics, and even the joy of a perfect round of golf give Black the chance to expound upon what we believe and why—in the language of a shock jock and with the heart of an iconoclast."To put it as simply as I can," Black writes, "this is a book about my relationship with religion, where my—dare I say it?—spiritual journey has taken me...what it's meant and not meant to me, and why it makes me laugh." By the end of Me of Little Faith, you'll be a convert.

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

    In EAT TO LIVE, Dr. Fuhrman offers his healthy, effective, and scientifically proven plan for shedding radical amounts of weight quickly, and keeping it off.Losing weight under Dr. Fuhrman's plan is not about willpower, it is about knowledge. The key to this revolutionary diet is the idea of nutrient density, as expressed by the simple formula Health=Nutrients/Calories. When the ratio of nutrients to calories is high, fat melts away and health is restored. Losing 20 pounds in two to three weeks is just the beginning. The more high-nutrient food Dr. Fuhrman's patients consume, the more they are satisfied with fewer calories, and the less they crave fat and high-calorie foods. Designed for people who must lose 50 pounds or more in a hurry, EAT TO LIVE works for every dieter, even those who want to lose as little as 10 pounds quickly. No willpower required-just knowledge

    An Iron Chef winner and a James Beard nominee, he was voted Best New Chef by New York magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. Manhattan magazine has called him "a boy wonder . . . young, hungry, and talented," while Zagat has hailed him as a "wunderkind." But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania."For as long as I can remember, I've had this unquenchable thirst to keep moving, going, and doing. I've never felt comfortable in my own skin and have always needed an outlet for that uneasiness." Jesse first found that outlet in the South Florida kitchens where he showed great promise as a teenager, but it was in those same kitchens that he was introduced to the world of hard drugs. He was fourteen when he first got arrested and seventeen when he became physically addicted to Oxycontin. Becoming a high school dropout addicted to heroin and crack, alienated from his family and wanted by the cops, by the age of twenty-one Jesse had overdosed and nearly been beaten to death while robbing, cheating, and lying to everyone in his life.After getting arrested and going to jail, Jesse got clean and slowly put back together the pieces of his fractured life, ultimately channeling the same energy that had earlier fueled his addiction into making a name for himself in the fast-paced, competitive New York restaurant scene. In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme—which has led to his biggest triumphs and failures—and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir—with amazing food.

    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.