But we should--even those of us who take care of our business in pristine, sanitary conditions. For it's not only in developing countries that human waste is a major public health threat: population growth is taxing even the most advanced sewage systems, and the disease spread by waste kills more people worldwide every year than any other single cause of death. Even in America, 1.95 million people have no access to an indoor toilet. Yet the subject remains unmentionable."The Big Necessity "takes aim at the taboo, revealing everything that matters about how people do--and don't--deal with their own waste. Moving from the deep underground sewers of Paris, London, and New York--an infrastructure disaster waiting to happen--to an Indian slum where ten toilets are shared by 60,000 people, Rose George stops along the way to explore the potential saviors: China's five million biogas digesters, which produce energy from waste; the heroes of third world sanitation movements; the inventor of the humble Car Loo; and the U.S. Army's personal lasers used by soldiers to zap their feces in the field.With razor-sharp wit and crusading urgency, mixing levity with gravity, Rose George has turned the subject we like to avoid into a cause with the most serious of consequences.

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    Unlike their human counterparts, who must alter their environment to accommodate our physical limitations, animals are adaptable to an amazing range of conditions--i.e., radical changes in a creature's physiology take place to match the demands of the environment. Winter provides an especially remarkable situation, because of how drastically it affects the most elemental component of all life: water.Examining everything from food sources in the extremely barren winter landscape to the chemical composition that allows certain creatures to survive, Heinrich's Winter World awakens the largely undiscovered mysteries by which nature sustains herself through the harsh, cruel exigencies of winters

    . . and how she cooks for family and friends. . . . A breakthrough . . . with hundreds of appealing and accessible recipes."–Amanda Hesser, The New York Times"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."–Los Angeles Times"A chatty, sometimes cheeky, celebration of home-cooked meals."–USA Today"Nigella Lawson is, whisks down, Britain’s funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why ‘cooking is not just about joining the dots’."–Richard Story, Vogue magazine

    How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).

    Rachel Carson's rare ability to combine scientific insight with moving, poetic prose catapulted her book to first place on The New York Times best-seller list, where it enjoyed wide attention for thirty-one consecutive weeks. It remained on the list for more than a year and a half and ultimately sold well over a million copies, has been translated into 28 languages, inspired an Academy Award-winning documentary, and won both the 1952 National Book Award and the John Burroughs Medal.This classic work remains as fresh today as when it first appeared. Carson's writing teems with stunning, memorable images--the newly formed Earth cooling beneath an endlessly overcast sky; the centuries of nonstop rain that created the oceans; giant squids battling sperm whales hundreds of fathoms below the surface; and incredibly powerful tides moving 100 billion tons of water daily in the Bay of Fundy. Quite simply, she captures the mystery and allure of the ocean with a compelling blend of imagination and expertise.Reintroducing a classic work to a whole new generation of readers, this Special Edition features a new chapter written by Jeffrey Levinton, a leading expert in marine ecology, that brings the scientific side of The Sea Around Us completely up to date. Levinton incorporates the most recent thinking on continental drift, coral reefs, the spread of the ocean floor, the deterioration of the oceans, mass extinction of sea life, and many other topics. In addition, acclaimed nature writer Ann Zwinger has contributed a brief foreword.Today, with the oceans endangered by the dumping of medical waste and ecological disasters such as the Exxon oil spill in Alaska, this illuminating volume provides a timely reminder of both the fragility and the importance of the ocean and the life that abounds within it. Anyone who loves the sea, or who is concerned about our natural environment, will want to read this classic work.

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    Determined to clone an endangered flower—the rare ghost orchid Polyrrhiza lindenii—a deeply eccentric and oddly attractive man named John Laroche leads Orlean on an unforgettable tour of America’s strange flower-selling subculture, through Florida’s swamps and beyond, along with the Seminoles who help him and the forces of justice who fight him. In the end, Orlean—and the reader—will have more respect for underdog determination and a powerful new definition of passion.   In this new edition, coming fifteen years after its initial publication and twenty years after she first met the “orchid thief,” Orlean revisits this unforgettable world, and the route by which it was brought to the screen in the film Adaptation, in a new retrospective essay.

    From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved since childhood and continues to crave today. Steve Almond has written a comic but ultimately bittersweet story of how he grew up on candy-and how, for better and worse, the candy industry has grown up, too. Candyfreak is the delicious story of one man's lifelong obsession with candy and his quest to discover its origins in America.

    The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

    Joel Kahn wants to set the record straight--eating plants can save your life and the planet too. With The Plant-Based Solution, Dr. Kahn provides a comprehensive guide for moving toward a plant-based diet, supported by decades of scientific studies on our health and our environment. A vegan of over 30 years, Dr. Kahn includes a 21-day plan for implementing changes in your own life, complete with easy and delicious recipes from his popular vegan restaurant, the Greenspace Cafe in Ferndale, Michigan. Join Dr. Kahn to explore: Expanding compassion through vegan living; how plant-based eating impacts global warming; plants and your gut health; major religions and veganism; the surprising link between vegan diets and sex drive; reversing cancer and autoimmune disease; why plants might hold the key to better aging; and more!

    Through its ability to nurture trees, matsutake helps forests to grow in daunting places. It is also an edible delicacy in Japan, where it sometimes commands astronomical prices. In all its contradictions, matsutake offers insights into areas far beyond just mushrooms and addresses a crucial question: what manages to live in the ruins we have made? A tale of diversity within our damaged landscapes, The Mushroom at the End of the World follows one of the strangest commodity chains of our times to explore the unexpected corners of capitalism. Here, we witness the varied and peculiar worlds of matsutake commerce: the worlds of Japanese gourmets, capitalist traders, Hmong jungle fighters, industrial forests, Yi Chinese goat herders, Finnish nature guides, and more. These companions also lead us into fungal ecologies and forest histories to better understand the promise of cohabitation in a time of massive human destruction.By investigating one of the world's most sought-after fungi, The Mushroom at the End of the World presents an original examination into the relation between capitalist destruction and collaborative survival within multispecies landscapes, the prerequisite for continuing life on earth.

    Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.

    For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore.

    His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.