Written by one of the country’s leading tea professionals, The Harney & Sons Guide to Tea is an illuminating resource for tea drinkers interested in developing and refining their palate as well as their understanding of the complex agricultural, historical, and cultural significance of tea. Drawing on his singular experience, Michael Harney masterly explores the full range of teas, revealing how each tea is distinctive, with a taste that derives from a precise combination of cultivation and production techniques, and influenced by the geography as well as its history. These lively profiles of diverse tea varieties—from delicate white tea to aged black puerh tea—include brewing instructions and vivid descriptions of the beverage scent, taste, and appearance; everything you need to become a connoisseur. Tea has long been popular in the United States, but only recently have Americans treated this nuanced beverage with a deeper curiosity, more refined approach, and wider appetite. The Wall Street Journal reports that total U.S. tea sales are nearly four times what they were in 1990, and this growing population of discriminate consumers will celebrate the new vocabulary provided in The Harney & Sons Guide to Tea. Unique in scope, candor, and accessibility, The Harney & Sons Guide to Tea will quickly become the classic reference and staple in the library of every serious tea drinker.

    Readers can re-create the delicious taste of America's best-loved brand-name soft drinks, beverages, dessert drinks, mixers, and liqueurs by following Todd's easy, step-by-step instructions. If it comes in a glass, cup, bottle, or mug, it's here for you to clone at home. Discover how to make your own versions of: * 7-Up&reg * Starbuck's® Frappuccino&reg * Nestea&reg * Sunny Delight&reg * Dairy Queen® Blizzard&reg * McDonald's® Shamrock Shake&reg * 7-Eleven® Cherry Slurpee&reg * Grand Marnier® & Amaretto Plus: Dozens of specialty drinks from T.G.I. Friday's&reg, Chili's&reg, Hard Rock Cafe&reg, Outback Steakhouse&reg, Applebee's&reg, House of Blues&reg, Olive Garden&reg, Red Lobster&reg, Claim Jumper&reg, and many more of your favorite restaurant chains. "The mission: Decode the secret recipes for America's favorite junk foods. Equipment: Standard kitchen appliances. Goal: Leak the results to a ravenous public."

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

    According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself.Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

    Like other immigrant groups before them, they showed up with little money but with an intense work ethic and an unshakeable belief in the promise of the United States. Many of them lived in a world outside the law, working in a shadow economy overseen by the ruthless gangs that ruled the narrow streets of New York’s Chinatown.The figure who came to dominate this Chinese underworld was a middle-aged grandmother known as Sister Ping. Her path to the American dream began with an unusual business run out of a tiny noodle store on Hester Street. From her perch above the shop, Sister Ping ran a full-service underground bank for illegal Chinese immigrants. But her real business-a business that earned an estimated $40 million-was smuggling people. As a “snakehead,” she built a complex—and often vicious—global conglomerate, relying heavily on familial ties, and employing one of Chinatown's most violent gangs to protect her power and profits. Like an underworld CEO, Sister Ping created an intricate smuggling network that stretched from Fujian Province to Hong Kong to Burma to Thailand to Kenya to Guatemala to Mexico. Her ingenuity and drive were awe-inspiring both to the Chinatown community—where she was revered as a homegrown Don Corleone—and to the law enforcement officials who could never quite catch her. Indeed, Sister Ping’s empire only came to light in 1993 when the Golden Venture, a ship loaded with 300 undocumented immigrants, ran aground off a Queens beach. It took New York’s fabled “Jade Squad” and the FBI nearly ten years to untangle the criminal network and home in on its unusual mastermind.THE SNAKEHEAD is a panoramic tale of international intrigue and a dramatic portrait of the underground economy in which America’s twelve million illegal immigrants live. Based on hundreds of interviews, Patrick Radden Keefe’s sweeping narrative tells the story not only of Sister Ping, but of the gangland gunslingers who worked for her, the immigration and law enforcement officials who pursued her, and the generation of penniless immigrants who risked death and braved a 17,000 mile odyssey so that they could realize their own version of the American dream. The Snakehead offers an intimate tour of life on the mean streets of Chinatown, a vivid blueprint of organized crime in an age of globalization and a masterful exploration of the ways in which illegal immigration affects us all.www.doubleday.com

    Top Forty jocks screamed and yelled and sounded mightier than God on millions of transistor radios. But on FM radio it was all spun out for only you. On a golden web by a master weaver driven by fifty thousand magical watts of crystal clear power . . . before the days of trashy, hedonistic dumbspeak and disposable three-minute ditties . . . in the days where rock lived at many addresses in many cities."–from FMAs a young man, Richard Neer dreamed of landing a job at WNEW in New York–one of the revolutionary FM stations across the country that were changing the face of radio by rejecting strict formatting and letting disc jockeys play whatever they wanted. He felt that when he got there, he’d have made the big time. Little did he know he’d have shaped rock history as well.FM: The Rise and Fall of Rock Radio chronicles the birth, growth, and death of free-form rock-and-roll radio through the stories of the movement’s flagship stations. In the late sixties and early seventies–at stations like KSAN in San Francisco, WBCN in Boston, WMMR in Philadelphia, KMET in Los Angeles, WNEW, and others–disc jockeys became the gatekeepers, critics, and gurus of new music. Jocks like Scott Muni, Vin Scelsa, Jonathan Schwartz, and Neer developed loyal followings and had incredible influence on their listeners and on the early careers of artists such as Bruce Springsteen, Genesis, the Cars, and many others.Full of fascinating firsthand stories, FM documents the commodification of an iconoclastic phenomenon, revealing how counterculture was coopted and consumed by the mainstream. Richard Neer was an eyewitness to, and participant in, this history. FM is the tale of his exhilarating ride.

    Wai Hon Chu—who has worked in the in the kitchens of March, Clementine, and The Russian Tea Room, and is creator of El Eden Chocolates, named Best Gourmet Chocolate by New York Press—and Connie Lovett take dumpling aficionados on a culinary tour around the globe, offering more than 100 mouthwatering recipes that cover the full range of dumpling possibilities.

    From the earliest whispers of eternal evil in ancient Mesopotamia, Greece, and Rome, vampire tales flourished through the centuries and around the globe, fueled by superstition, sexual mystery, fear of disease and death, and the nagging anxiety that demons lurk everywhere.In Vampire Forensics, Mark Jenkins probes vampire legend to tease out the historical truths enshrined in the tales of terror: sherds of Persian pottery depicting blood-sucking demons; the amazing recent discovery by National Geographic archaeologist Matteo Borrini of a 16th-century Venetian grave of a plague victim and suspected vampire; and the Transylvanian castle of "Vlad the Impaler," whose bloodthirsty cruelty remains unsurpassed.Jenkins navigates centuries of lore and legend, adding new chapters to the chronicle and weaving an irresistibly seductive blend of superstition, psychology, and science sure to engross everyone from Anne Rice's countless readers to serious students of archaeology and mythology.

    Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavors of Asia into anyone'skitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating.

    The secret history of rock and roll is the story of lesser-known artists whose work has shaped modern rock. Investigating 15 separate genres and influences, this book discusses, identifies and annotates the most significant, if not the most celebrated, rock and roll talents of all time.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world’s favorite beverages.

    Cooking shows featured all gourmet creations and web sites displayed artfully photographed delights.Then something changed.Perhaps it was the desensitizing of web culture or perhaps it was a cry for help from the food-loving public. But by God - there came a day when fancy vegetable towers came crashing down and $50 mushrooms were no longer acceptable. Amason and Blakley wanted see the old stand-bys, the carnival foods of their childhoods, the sticky mess of a deep-fried candy bar, the indulgence of a greasy burger with all the fixins.It was the birth of the nasty food web-trend. And it was delicious.The website This is Why You′re Fat is an ode to this trend - whether seen as a commentary on North American dietary habits or a celebration of the deliciously bad - Amason and Blakey are devoted to the world′s newfound obsession with over-the-top food. Within its first month the site pulled in over ten million eye balls, and attracted major nation media including CNN. The world cooked, they listened.www.thisiswhyyourefat.com

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    H. Dalton,” a professor of racialist studies and a leading authority on inferior people of all ethnicities, genders, religions, and sexual preferences. In the grand tradition of The Protocols of the Elders of Zion and Birth of a Nation, he is on a mission to clarify the truth about self-supremacy, drawing on eminent scholarship to enlighten a new generation of hate-mongers. Presenting evidence that everyone should be hated (even white people), A Practical Guide to Racism contains sparkling bits of wisdom on such subjects as: • The good life enjoyed by blacks, who shuffle through life unhindered by the white man’s burdens, such as reverse racism and white slavery, to become accomplished athletes, rhymesmiths, and dominoes champions. • The sad story of the industrious, intelligent Jews, whose entire reputation is sullied by their unfortunate taste for the blood of Christian babies. • A close look at the bizarre, sweet-smelling race known as “women,” who are not good at anything— especially ruling the free world. • A crucial manual to Arabs, a people so sensitive they are liable to blow up at any time. • A country-by-country breakdown of the “Yellow Peril,” with pointers for telling apart a race of people who all look the same. Also included is a comprehensive glossary of timeless epithets, with hundreds of pejorative words for everyone from Phoenicians to Jews. A Practical Guide to Racism is sure to spark honest, instructive discourse.