Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category

    He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

    Professor Douglas makes points which illuminate matters in the philosophy of religion and the philosophy of science and help to show the rest of us just why and how anthropology has become a fundamentally intellectual discipline.

    She was also the inventor of Chinese bistro, a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing. Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

    The Devil’s Playground is classic and colorful American history, from the first years of the twentieth century through the Runyonesque heyday of nightclubs and theaters in the 1920s and ’30s, to the district’s decline in the 1960s and its glittering corporate revival in the 1990s.First, Traub gives us the great impresarios, wits, tunesmiths, newspaper columnists, and nocturnal creatures who shaped Times Square over the century since the place first got its name: Oscar Hammerstein, Florenz Ziegfeld, George S. Kaufman, Damon Runyon, Walter Winchell, and “the Queen of the Nightclubs,” Texas Guinan; bards like A. J. Liebling, Joe Mitchell, and the Beats, who celebrated the drug dealers and pimps of 42nd Street. He describes Times Square’s notorious collapse into pathology and the fierce debates over how best to restore it to life.Traub then goes on to scrutinize today’s Times Square as no author has yet done. He writes about the new 42nd Street, the giant Toys “R” Us store with its flashing Ferris wheel, the new world of corporate theater, and the sex shops trying to leave their history behind.More than sixty years ago, Liebling called Times Square “the heart of the world”—not just the center of the world, though this crossroads in Midtown Manhattan was indeed that, but its heart. From the dawn of the twentieth century through the 1950s, Times Square was the whirling dynamo of American popular culture and, increasingly, an urban sanctuary for the eccentric and the untamed. The name itself became emblematic of the tremendous life force of cities everywhere.Today, Times Square is once again an awe-inspiring place, but the dark and strange corners have been filled with blazing light. The most famous street character on Broadway, “the Naked Cowboy,” has his own website, and Toys “R” Us calls its flagship store in Times Square “the toy center of the universe.” For the giant entertainment corporations that have moved to this safe, clean, and self-consciously gaudy spot, Times Square is still very much the center of the world. But is it still the heart?

    For an entire year, otherwise clear-thinking members of the most affluent, over-educated, information-drenched generation in American history fell prey to the most expensive, hi-tech, laser-focused marketing assault in presidential campaign history. Twitter messages were machine-gunned to cell phones at mach speed. Facebook and MySpace groups spread across the Internet like digital fire. YouTube videos featuring celebrities ricocheted across the globe and into college students’ in-boxes with devastating regularity. All the while, the mega-money-raising engine whirred like a slot machine stuck on jackpot. The result: an unthinking mass of young voters marched forward to elect the most radical and untested president in U.S. history. Recognized as one of the country’s top young conservative activists by Human Events, Jason Mattera created an internet sensation with ambush video interviews that exposed clueless young liberals and cunning Democratic officials. Now he reveals the jaw-dropping lengths Barack Obama and his allies in Hollywood, Washington, and Academia went to in order to transform a legion of iPod-listening, MTV-watching followers into a winning coalition that threatens to become a long-lasting political realignment. Obama Zombies uncovers the true, behind-the-scenes story of the methods and tactics the Obama campaign unleashed on youth culture. Through personal interviews and meticulous original research, Mattera explains why conservatism’s future rests upon jolting the young masses from their slumber, yanking out their earphones, and sparking a countercultural conservative battle against the rise of the ignorant Left. The lesson from 2008 is crystal clear: When true conservatives run away, Obama zombies come out to play.

    Shipler makes clear in this powerful, humane study, the invisible poor are engaged in the activity most respected in American ideology—hard, honest work. But their version of the American Dream is a nightmare: low-paying, dead-end jobs; the profound failure of government to improve upon decaying housing, health care, and education; the failure of families to break the patterns of child abuse and substance abuse. Shipler exposes the interlocking problems by taking us into the sorrowful, infuriating, courageous lives of the poor—white and black, Asian and Latino, citizens and immigrants. We encounter them every day, for they do jobs essential to the American economy.We meet drifting farmworkers in North Carolina, exploited garment workers in New Hampshire, illegal immigrants trapped in the steaming kitchens of Los Angeles restaurants, addicts who struggle into productive work from the cruel streets of the nation's capital—each life another aspect of a confounding, far-reaching urgent national crisis. And unlike mostworks on poverty, this one delves into the calculations of some employers as well—their razor-thin profits, their anxieties about competition from abroad, their frustrations in finding qualified workers.This impassioned book not only dissects the problems, but makes pointed, informed recommendations for change. It is a book that stands to make a difference.

    The book is informed by a wide knowledge of the Asian context and an approach devoid of Euro-centric bias. The book also examines the many non-Chinese elements in China's history, such as the impact of Buddhism, foreign trade, etc.

    Each entry deals with one fallacy, explaining what the fallacy is, giving and analysing an example, outlining when/where/why the particular fallacy tends to occur and finally showing how you can perpetrate the fallacy on other people in order to win an argument. Originally published to great acclaim in 1985 as "The Book of Fallacy", this is a classic brought up-to-date for a whole new generation.

    And yet in many ways this fragrantly comforting and storied brew remains elusive, even to its devotees. As down-to-earth yet stylishly refined as the drink itself, A Little Tea Book submerges readers into tea, exploring its varieties, subtleties, and pleasures right down to the process of selecting and brewing the perfect cup. From orange pekoe to pu-erh, tea expert Sebastian Beckwith provides surprising tips, fun facts, and flavorful recipes to launch dabblers and connoisseurs alike on a journey of taste and appreciation. Along with writer and fellow tea-enthusiast Caroline Paul, Beckwith walks us through the cultural and political history of the elixir that has touched every corner of the world. Featuring featuring charming, colorful charts, graphs, and illustrations by bestselling illustrator Wendy MacNaughton and Beckwith's sumptuous photographs, A Little Tea Book is a friendly, handsome, and illuminating primer with a dash of sass and sophistication. Cheers!

    In only a few decades, the capital grew from a compact Regency town into a sprawling metropolis of 6.5 million inhabitants, the largest city the world had ever seen. Technology--railways, street-lighting, and sewers--transformed both the city and the experience of city-living, as London expanded in every direction. Now Judith Flanders, one of Britain's foremost social historians, explores the world portrayed so vividly in Dickens' novels, showing life on the streets of London in colorful, fascinating detail. From the moment Charles Dickens, the century's best-loved English novelist and London's greatest observer, arrived in the city in 1822, he obsessively walked its streets, recording its pleasures, curiosities, and cruelties. Now, with him, Flanders leads us through the markets, transport systems, sewers, rivers, slums, alleys, cemeteries, gin palaces, chop-houses, and entertainment emporia of Dickens' London, to reveal the Victorian capital in all its variety, vibrancy, and squalor.

    The Sociology Book takes on some of humankind's biggest questions: What is society? What makes it tick? Why do we interact in the way that we do with our friends, coworkers, and rivals? The Sociology Book profiles the world's most renowned sociologists and more than 100 of their biggest ideas, including issues of equality, diversity, identity, and human rights; the effects of globalization; the role of institutions; and the rise of urban living in modern societyEasy to navigate and chock-full of key concepts, profiles of major sociological thinkers, and conversation starters galore, this is a must-have, in-a-nutshell guide to some of the most fascinating questions on earth.The Sociology Book is part of the award-winning Big Ideas Simply Explained series, designed to distill big ideas and elusive theories into graspable, memorable concepts, using an approachable graphic treatment and creative typography.

    Beauty-full reading to last a lifetime." —Ann Louise Gittleman, Ph.D., CNS, and New York Times bestselling author Look and feel your best all year long with this seasonal nutrition guide: Nutrition is the fastest-rising beauty trend around the world. Eat Pretty simplifies the latest science and presents a user-friendly program for gorgeous looks, at any age, that last a lifetime. Buzzwords like antioxidants, biotin, and omega-3s are explained alongside more than 85 everyday foods, each paired with their specific beauty-boosting benefit: walnuts for supple skin, nutmeg for beauty sleep, and radishes for strong nails. But healthful ingredients are just one aspect of beauty nutrition. Eat Pretty offers a full lifestyle makeover, exploring stress management, hormonal balance, and mindful living.Featuring over 85 glow-getting food including celery for skin hydration, raspberries for luscious hair, dandelion greens for detox, ginger to antiaging defense, and many more.Includes charts, lists, and nearly 20 recipes that make this nutrition book a delicious and infinitely useful package—in the kitchen, at the grocer, and on the go.Eat Pretty is a lifestyle guide that helps you identify the foods, habits, and thoughts that are standing in your way of discovering your true radiant beauty.Makes a wonderful birthday, graduation or "just because" gift for any beautiful person in your life.Includes beautifully illustrated pages and recipes for nutritious inspiration.Author Jolene Hart is a beauty and health coach certified by the Institute for Integrative Nutrition and the American Association of Drugless Practitioners. Her work has appeared in InStyle, People, Allure, and Organic Spa.

    Moving and achingly funny, American on Purpose moves from Ferguson’s early life as an alcoholic to his stint on The Drew Carey Show to his decision to become a U.S. citizen in its unique and honest look at his version of the American dream.

    Here are 125 foolproof , basic recipes for soups, homemade pasta, roast chicken, burgers, vegan specialities, chocolate chip cookies—and more—that anyone can enjoy making, no matter how inexperienced they are in the kitchen.