Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    Testing themselves against treacherous currents, braving depths that induced hallucinatory effects, navigating through wreckage as perilous as a minefield, they pushed themselves to their limits and beyond, brushing against death more than once in the rusting hulks of sunken ships.But in the fall of 1991, not even these courageous divers were prepared for what they found 230 feet below the surface, in the frigid Atlantic waters sixty miles off the coast of New Jersey: a World War II German U-boat, its ruined interior a macabre wasteland of twisted metal, tangled wires, and human bones–all buried under decades of accumulated sediment.No identifying marks were visible on the submarine or the few artifacts brought to the surface. No historian, expert, or government had a clue as to which U-boat the men had found. In fact, the official records all agreed that there simply could not be a sunken U-boat and crew at that location.Over the next six years, an elite team of divers embarked on a quest to solve the mystery. Some of them would not live to see its end. Chatterton and Kohler, at first bitter rivals, would be drawn into a friendship that deepened to an almost mystical sense of brotherhood with each other and with the drowned U-boat sailors–former enemies of their country. As the men’s marriages frayed under the pressure of a shared obsession, their dives grew more daring, and each realized that he was hunting more than the identities of a lost U-boat and its nameless crew.Author Robert Kurson’s account of this quest is at once thrilling and emotionally complex, and it is written with a vivid sense of what divers actually experience when they meet the dangers of the ocean’s underworld. The story of Shadow Divers often seems too amazing to be true, but it all happened, two hundred thirty feet down, in the deep blue sea.

    They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of observant Jews. Food plays a major part in rituals past and present, binding family and community. It is this theme that informs every part of Joan Nathan’s warm and lively text. Every dish has a story–from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath, to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with white fish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy’s cheesecake became household words, and how American products like Crisco, cream cheese, and Jell-O changed forever Jewish home cooking.The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today’s tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tuscon. When Jewish Cooking in America was first published in 1994, it won both the IACP / Julia Child Cookbook Award for Best Cookbook of the Year and the James Beard Award for Best Food of the Americas Cookbook. Now, more than ever, it stands firmly established as an American culinary classic.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    . . . It should be difficult to get lost forever": These were the haunting last words legendary adventurer Roman Dial received from his son, before the 27-year old disappeared into the jungles of Costa Rica. This is Dial’s intensely gripping and deeply moving account of his two-year quest to unravel the mystery of his son’s fate.In the predawn hours of July 10, 2014, twenty-seven-year-old Cody Roman Dial, the son of preeminent Alaskan scientist and National Geographic Explorer Roman Dial, walked alone into Corcovado National Park, an untracked rainforest along Costa Rica’s remote Pacific Coast that shelters miners, poachers, and drug smugglers. He carried a light backpack and machete. Before he left, he emailed his father: "I am not sure how long it will take me, but I’m planning on doing 4 days in the jungle and a day to walk out. I’ll be bounded by a trail to the west and the coast everywhere else, so it should be difficult to get lost forever."They were the last words Dial received from his son.The Adventurer’s Son recreates the author’s two-year quest to learn the truth about his child’s disappearance. Immediately after Cody Roman’s planned departure date passed without a word from him, Dial set off for Costa Rica. As he trekked through the dense jungle, interviewing locals and searching for clues—the authorities suspected murder—the desperate father was forced to confront the deepest questions about his own life. Roman had raised his son to be fearless, to seek out adventure amid earth’s wildest places. Was he ultimately responsible for his son’s fate?A harrowing story of drama, adventure, and a father’s love for his son, set in the most beautiful and dangerous reaches of the planet, The Adventurer’s Son is a mystery, the memoir of a father and his son, and an unforgettable story of love and profound loss.The Adventurer’s Son includes 25 color photographs.

    This is a true account of his hike from Georgia to Maine, bringing to the reader the life of the towns and the people he meets along the way.

    The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.Praise for Eric Ripert's 32 Yolks"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal"Eric Ripert makes magic with 32 Yolks."--Vanity Fair"32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times "This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang

    The weather for the past few days had not been altogether reliable; now windy, now calm - now snowing, now clear: regular spring weather, in other words... With this matter of fact sentence begins one of the most famous journeys in all exploration - Amundsen's conquest of the South Pole. The details of the tragic race with Scott are well known, but often forgotten is the sheer professionalism and courage which drove the Norwegian expedition on. Unlike the driven and tortured egos which bedeviled the British expeditions, the Norwegians worked purposefully as a team using the latest technology, and Amundsen acknowledges this openly when the Pole was finally achieved. I had determined that the act of planting it [the flag] - the historic event - should be equally divided among us all. It was not for one man to do this; it was for all who had staked their lives in the struggle, and held together through thick and thin. This was the only way in which I could show my gratitude to my comrades in this desolate spot... Five weather-beaten, frostbitten fists they were that grasped the pole, raised the waving flag in the air, and planted it as the first at

    Now, Alex Prud'homme, Child's great-nephew and My Life in France co-author, vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's First Lady of French Food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, the book uncovers the Julia Child beyond her "French Chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    But he was not alone. The Inuit people who traded there taught him how to track polar bears, build igloos, and survive ferocious winter storms. He learned their language and became completely immersed in their culture, earning the name Issumatak, meaning “he who thinks.”In The Last Gentleman Adventurer, Edward Beauclerk Maurice relates his story of coming of age in the Arctic and transports the reader to a time and a way of life now lost forever.

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

    Countless explorers, including such legends as Richard Byrd, Ernest Shackleton, and Robert Falcon Scott, have risked their lives to chart their frozen landscapes. Now, for the first time in human history, we are in legitimate danger of seeing polar ice dramatically shrink, break apart, or even disappear. The Ends of the Earth, a collection of the very best writing on the Arctic and Antarctic, will simultaneously commemorate four centuries of exploring and scientific study, and make the call for preservation. Stocked with first-person narratives, cultural histories, nature and science writing, and fiction, this book is a compendium of the greats of their fields: including legendary polar explorers and such writers as Jon Krakauer, Jack London, Diane Ackerman, Barry Lopez, and Ursula K. LeGuin. Edited by two contemporary authorities on exploring and the environment, The Ends of the Earth is a memorable collection of terrific writing—and a lasting contribution to the debate over global warming and the future of the polar regions themselves.About International Polar Year -International Polar Year (which begins in spring 2007) is a major international science initiative that aims to focus public attention on the polar regions and our effect on them. The last such initiative, the International Geophysical Year in 1957–58, involved 80,000 scientists from 67 countries. This one promises to be bigger still.

    Reader and protagonist alike are challenged into new ways of understanding culture clash, slavery and the place of Islam in the social fabric of desert-dwelling peoples.In a calm May morning in 1815, Captain James Riley and the crew of the Commerce left port in Connecticut for an ordinary trading voyage. They could never have imagined what awaited them. Their nightmare began with a dreadful shipwreck off the coast of Africa, a hair-raising confrontation with hostile native tribesmen within hours of being washed ashore, and a hellish confinement in a rickety longboat as they tried, without success, to escape the fearsome coast. Eventually captured by desert nomads and sold into slavery, Riley and his men were dragged along on an insane journey through the bone-dry heart of the Sahara—a region unknown to Westerners. Along the way the Americans would encounter everything that could possibly test them: barbarism, murder, starvation, plagues of locusts, death, sandstorms that lasted for days, dehydration, and hostile tribes that roamed the desert on armies of camels. They would discover ancient cities and secret oases. They would also discover a surprising bond between a Muslim trader and an American sea captain, men who began as strangers, were forced to become allies in order to survive, and, in the tempering heat of the desert, became friends—even as the captain hatched a daring betrayal in order to save his men. From the cold waters of the Atlantic to the searing Saharan sands, Skeletons on the Zahara is a spectacular odyssey through the extremes. Destined to become a classic among adventure narratives, Dean King's masterpiece is an unforgettable tale of survival, courage, and brotherhood.

    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.