That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

    Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books, created the canon of the American table. Focusing on the figures behind the recipes, Women in the Kitchen traces the development of American home cooking from the first, early colonial days to transformative cookbooks by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, and Marcella Hazan. Willan offers a short biography of each influential woman, including her background, and a description of the seminal books she authored. These women inspired one another, and in part owe their places in cooking history to those who came before them. Featuring fifty original recipes, as well as updated versions Willan has tested and modernized for the contemporary kitchen, this engaging narrative seamlessly moves through history to help readers understand how female cookbook authors have shaped American cooking today.

    In "A Most Blessed and Auspicious Occasion," a young couple planning a wedding is forced to deal with interfering relatives dictating the appropriate number of ritual goat sacrifices. "Missed Connection--m4w" is the tragicomic tale of a pair of lonely commuters eternally failing to make that longed-for contact. The members of a rock band in "Up-and-Comers" discover they suddenly have superpowers--but only when they're drunk. And in "The Serial Monogamist's Guide to Important New York City Landmarks," a woman maps her history of romantic failures based on the places she and her significant others visited together.Equally at home with the surreal and the painfully relatable (or both at once), Bob-Waksberg delivers a killer combination of humor, romance, whimsy, cultural commentary, and crushing emotional vulnerability. The resulting collection is a punchy, perfect bloody valentine.

    Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations. "The profound relationship between women and food is a story admirably told by Laura Schenone in a book filled with historic insights, moving anecdotes and lively illustrations. While paying tribute to the generations of American women who have felt joy in feeding families, Schenone avoids sentimentality by recognizing that many of the kitchen chores expected of women have been tedious and repetitious. The result is a balanced and clear-eyed view of a women's history that until recently has been misunderstood and overlooked." -Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals "A passionate, groundbreaking book that will not only make you appreciate the culinary journey of the apronned ones who stood the heat of thecookstove for centuries, but also understand why they sometimes had an attitude! It might inspire you to put on an apron and cook some of the mouth watering, time-kissed recipes in this remarkable book." -Dr. Vertamae Grovenor, NPR cultural correspondent and author of Vibration Cooking "Cooking is a fascinating and very real lens through which to study the history of women in our culture. In this beautifully written work, Laura Schenone takes on the dual roles of historian and story teller, reminding us of how women have expressed and experienced and created so much through and with food. And she inspires us to hold onto and extend the heritage, even in the face of our modern, hectic lives." -Mollie Katzen, author of The Moosewood Cookbook "Lively, well-researched and thoroughly engrossing." -Newsday "This fascinating culinary history documents the intimate, ever-changing ties between American women and food." -Utne "[Schenone's] delicious book is truly food for thought." -Chicago Tribune "An amazing and wonderful book." -Providence Journal "Fascinating social history with a heaping helping of home cooking." -Booklist "A millennium's-worth of history, social commentary, anecdotes and recipes in one literary stewpot." -January

    For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures: gumbo, po-boys, red beans and rice, and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm – and in many ways has been saved by them since.

    Scrumptious Muffins, Scrumptious Scones and Scrumptious Breakfast Casseroles. All Three Books have Sweet and Savory Recipes along with Toppings, Butter Spreads and Syrups. Now, you can own all three books for less that the price of two. This book is a must for your cookbook collection.

    In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.

    You don't need a fistful of statistics to know this. Visit any city, and evidence of our shattered social compact will present itself. From Appalachia to the Rust Belt and down to rural Texas, the gap between the wealthiest and the poorest stretches to unimaginable chasms. Whether the cause of this inequality is systemic injustice, the entrenchment of racism in our culture, the long war on drugs, or immigration policies, it endangers not only the American Dream but our very lives.In Tales of Two Americas, some of the literary world's most exciting writers look beyond numbers and wages to convey what it feels like to live in this divided nation. Their extraordinarily powerful stories, essays, and poems demonstrate how boundaries break down when experiences are shared, and that in sharing our stories we can help to alleviate a suffering that touches so many people.

    Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking--stocks and dough--and moved swiftly on to veal demi-glace and p�te bris�e. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco.Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef--years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son's most beloved novels. These tales and more are followed by corresponding recipes--from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that "A recipe is a story that ends with a good meal.""This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . "

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities.In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant."

    Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?Dana Goodyear’s anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs—a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.

    Ott --Ideas / Patricio Pron --Vanish / Evan Ratliff --Seven months, ten days in captivity / David Rohde --Tent City, U.S.A. / George Saunders --The nice little people / Kurt Vonnegut --Freedom / Amy Waldman

    An underpaid, twenty-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden- esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. "The Art of Eating In" chronicles the delectable results of her twenty-four-month experiment, with thirty original recipes included. What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, "The Art of Eating In" is a journey to savor. Watch a Video