The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

    A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    Some only did it in college, or got out by sheer determination, good luck . . . or suicide. Others took it on as permanent employment. And many remain haunted by nightmare scenarios where they are the sole server in a restaurant packed with complaining patrons. For all those disenchanted current and former food service employees, Darron Cardosa has your back. His career began at a Texas steakhouse in 1984, and since 2008 he’s vented his frustrations in the popular blog The Bitchy Waiter. A snarky mix of David Sedaris, Anthony Bourdain, Erma Bombeck, and Mo Rocca, Cardosa distills 30 years of food service into dark, funny tales—about crazy customers, out-of-control egos, and what really goes on in that fancy restaurant—that anyone who worked in the industry will recognize and relate to.

    David Livingstone? The New York Times bestselling coauthor of Survivor: The Ultimate Game investigates in this thrilling account.With the utterance of a single line--"Doctor Livingstone, I presume?"--a remote meeting in the heart of Africa was transformed into one of the most famous encounters in exploration history. But the true story behind Dr. David Livingstone and journalist Henry Morton Stanley is one that has escaped telling. Into Africa is an extraordinarily researched account of a thrilling adventure--defined by alarming foolishness, intense courage, and raw human achievement.In the mid-1860s, exploration had reached a plateau. The seas and continents had been mapped, the globe circumnavigated. Yet one vexing puzzle remained unsolved: what was the source of the mighty Nile river? Aiming to settle the mystery once and for all, Great Britain called upon its legendary explorer, Dr. David Livingstone, who had spent years in Africa as a missionary. In March 1866, Livingstone steered a massive expedition into the heart of Africa. In his path lay nearly impenetrable, uncharted terrain, hostile cannibals, and deadly predators. Within weeks, the explorer had vanished without a trace. Years passed with no word.While debate raged in England over whether Livingstone could be found--or rescued--from a place as daunting as Africa, James Gordon Bennett, Jr., the brash American newspaper tycoon, hatched a plan to capitalize on the world's fascination with the missing legend. He would send a young journalist, Henry Morton Stanley, into Africa to search for Livingstone. A drifter with great ambition, but little success to show for it, Stanley undertook his assignment with gusto, filing reports that would one day captivate readers and dominate the front page of the New York Herald.Tracing the amazing journeys of Livingstone and Stanley in alternating chapters, author Martin Dugard captures with breathtaking immediacy the perils and challenges these men faced. Woven into the narrative, Dugard tells an equally compelling story of the remarkable transformation that occurred over the course of nine years, as Stanley rose in power and prominence and Livingstone found himself alone and in mortal danger. The first book to draw on modern research and to explore the combination of adventure, politics, and larger-than-life personalities involved, Into Africa is a riveting read.

    Like many girls, Daphne Oz struggled with her weight as a teenager and hated the extreme restrictions of fad diets. She wanted to find a healthy lifestyle solution that would let her enjoy a full college experience without packing on the proverbial Freshman 15. But could it be done?With the help of her father and grandfather, both cardiac surgeons, and her mother and grandmother, both holistic nutrition advisors, Daphne developed a whole new approach to managing her weight. How well did it work? You be the judge: In her first semester of college, she not only skipped the typical beer-and-pizza-fueled weight gain—she lost 10 pounds and became healthier than she had ever been.The transition to college life presents a golden opportunity to seize control of your health for good, and now the secrets of Daphne's success are available to you in The Dorm Room Diet.Get inspired. Get informed. Get started!In this revised and updated edition of her national bestseller, Daphne shows you how to:stop eating out of emotional need navigate the most common danger zones for unhealthy eating, such as eating on the run, late-night studying, sporting events, and parties get the exercise you need, even in your dorm room choose vitamins and supplements wiselyDaphne also includes recipes that you can prepare in your dorm room or kitchen (including vegan and gluten-free dishes), and an informative, new section on "conscious eating," explaining how your food choices affect your health and the planet.The Dorm Room Diet will empower you to use your newfound independence to create a healthy lifestyle while in college—and for the rest of your life.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Wendy Simmons wanted in.In My Holiday in North Korea: The Funniest/Worst Place on Earth, Wendy shares a glimpse of North Korea as it’s never been seen before. Even though it’s the scariest place on Earth, somehow Wendy forgot to check her sense of humor at the border.But Wendy’s initial amusement and bewilderment soon turned to frustration and growing paranoia. Before long, she learned the essential conundrum of “tourism” in North Korea: Travel is truly a love affair. But, just like love, it’s a two-way street. And North Korea deprives you of all this. They want you to fall in love with the singular vision of the country they’re willing to show you and nothing more.Through poignant, laugh-out-loud essays and 92 color photographs of North Korea rarely published, Wendy chronicles one of the strangest vacations ever. Along the way, she bares all while undergoing an inner journey as convoluted as the country itself.

    Let's face it, prepping and cooking meals, as well as cleaning multiple pots and pans, can take a lot of time from your already hectic schedule. Not to mention the difficulties in making healthy food taste delicious. Enter the slow cooker, an easy-to-use devise that allows you to enjoy a wonderful, home-cooked meal without slaving for hours in the kitchen.In Paleo Slow Cooking, Chrissy Gower shows you that cooking real food using a variety of vegetables, clean cuts of meat, and healthy fats does not have to be a complicated, boring, or time-consuming endeavor. In this real-food-made-easy guide, Gower teaches you how to prepare full-course paleo/primal entrees, soups, stews, breakfast dishes, and desserts. To make every meal more enjoyable, Gower also includes several quick and easy side dishes to go with your slow cooker meals.Paleo Slow Cooking is sure to win the hearts of every time-crunched individual or family that yearns to eat a healthier diet. Eating paleo has never been so easy or tasted so good!

    Seized by the reports, American diplomat John Lloyd Stephens and British artist Frederick Catherwood—both already celebrated for their adventures in Egypt, the Holy Land, Greece, and Rome—sailed together out of New York Harbor on an expedition into the forbidding rainforests of present-day Honduras, Guatemala, and Mexico. What they found would upend the West’s understanding of human history.In the tradition of Lost City of Z and In the Kingdom of Ice, former San Francisco Chronicle journalist and Pulitzer Prize finalist William Carlsen reveals the remarkable story of the discovery of the ancient Maya. Enduring disease, war, and the torments of nature and terrain, Stephens and Catherwood meticulously uncovered and documented the remains of an astonishing civilization that had flourished in the Americas at the same time as classic Greece and Rome—and had been its rival in art, architecture, and power. Their masterful book about the experience, written by Stephens and illustrated by Catherwood, became a sensation, hailed by Edgar Allan Poe as “perhaps the most interesting book of travel ever published” and recognized today as the birth of American archaeology. Most important, Stephens and Catherwood were the first to grasp the significance of the Maya remains, understanding that their antiquity and sophistication overturned the West’s assumptions about the development of civilization.By the time of the flowering of classical Greece (400 b.c.), the Maya were already constructing pyramids and temples around central plazas. Within a few hundred years the structures took on a monumental scale that required millions of man-hours of labor, and technical and organizational expertise. Over the next millennium, dozens of city-states evolved, each governed by powerful lords, some with populations larger than any city in Europe at the time, and connected by road-like causeways of crushed stone. The Maya developed a cohesive, unified cosmology, an array of common gods, a creation story, and a shared artistic and architectural vision. They created stucco and stone monuments and bas reliefs, sculpting figures and hieroglyphs with refined artistic skill. At their peak, an estimated ten million people occupied the Maya’s heartland on the Yucatan Peninsula, a region where only half a million now live. And yet by the time the Spanish reached the “New World,” the Maya had all but disappeared; they would remain a mystery for the next three hundred years.Today, the tables are turned: the Maya are justly famous, if sometimes misunderstood, while Stephens and Catherwood have been nearly forgotten. Based on Carlsen’s rigorous research and his own 1,500-mile journey throughout the Yucatan and Central America, Jungle of Stone is equally a thrilling adventure narrative and a revelatory work of history that corrects our understanding of Stephens, Catherwood, and the Maya themselves.

    On her blog, in her magazine, and on her cooking show, Ree shares recipes, tales of her adventures in the country, and stories of everyday life with her four children and cowboy/rancher husband.In this down-to-earth and charming book, Ree shares real-life anecdotes about parenting from her own unique vantage point. While her busy life is constantly full of new surprises, what's most important to her is family. Over the years she's learned a few things about balancing motherhood with a million other things, and now she offers the wisdom of her experiences; the ups, the downs, the bumps in the road, the laughter and the tears; in stories brimming with the relatable wit and humor found in her cookbooks and her bestselling love story, The Pioneer Woman: Black Heels to Tractor Wheels.A celebration of motherhood, family, love, and laughter, Frontier Follies is a keepsake to treasure and share with the wonderful women in your life

    His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

    Throughout, Jenna offers helpful tips—for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands—as well as easy ideas for dressing up or rounding out your meal.

    Antarctic Program (devoted to scientific research and education in support of the national interest in the Antarctic), he figured he'd find adventure, beauty, penguins and lofty-minded scientists. Instead, he found boredom, alcohol and bureaucracy. As a dishwasher and garbage man at McMurdo Station, Johnson quickly shed his illusions about Antarctica. Since he and his co-workers seldom ventured beyond the station's grim, functional buildings, they spent most of their time finding ways to entertain themselves, drinking beer, bowling and making home movies. The dormlike atmosphere, complete with sexual hijinks and obscene costume parties, sometimes made life there feel like "a cheap knock-off of some original meaty experience." What dangers there were existed mostly in the psychological realm; most people who were there through the winter developed the "Antarctica stare," an unnerving tendency to forget what they were saying mid-sentence and gaze dumbly at the station walls. And if the cold and isolation didn't drive one crazy, the petty hatreds and mindless red tape might. Though occasionally rambling and uneven, this memoir offers an insider's look at a place that few people know anything about and fewer still have ever seen.Johnson’s savagely funny [book] is a grunt’s-eye view of fear and loathing, arrogance and insanity in a dysfunctional, dystopian closed community. It’s like M*A*S*H on ice, a bleak, black comedy.”—The Times of London

    Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Ren� Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes.This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucat�n peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio S�nchez, David Chang, and Enrique Olvera.

    Indeed, the expeditions of both Back (1837) and Ross (1849) were forced to retreat because of the rapacious illness that stalked their ships. The authors make the case that this illness was due to the crews’ overwhelming reliance on a new technology: tinned foods. This not only exposed the seamen to lead, an insidious poison, but also left them vulnerable to scurvy.The revised "Frozen in Time" will also update the research outlined in the original edition, and will introduce independent confirmation of Dr. Beattie’s lead hypothesis, along with corroboration of his discovery of physical evidence for both scurvy and cannibalism. In addition, the book includes a new introduction written by Margaret Atwood, who has long been fascinated by the role of the Franklin Expedition in Canada’s literary conscience.Includes never before seen photographs from the exhumations on Beechey Island and rarely seen historical illustrations.