In the brilliant dual biography, the award-winning writer Roland Huntford re-examines every detail of the great race to the South Pole between Britain's Robert Scott and Norway's Roald Amundsen. Scott, who dies along with four of his men only eleven miles from his next cache of supplies, became Britain's beloved failure, while Amundsen, who not only beat Scott to the Pole but returned alive, was largely forgotten. This account of their race is a gripping, highly readable history that captures the driving ambitions of the era and the complex, often deeply flawed men who were charged with carrying them out. THE LAST PLACE ON EARTH is the first of Huntford's masterly trilogy of polar biographies. It is also the only work on the subject in the English language based on the original Norwegian sources, to which Huntford returned to revise and update this edition.

    But the Standard American Diet (yes, it’s SAD) got to me as it gets to almost everyone in this country.”Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. He was no fan of a lifelong regimen of pills, but as a food writer he lived—and worked—to eat. So neither choice was appealing. His solution was a deal with himself. He would become a “flexitarian.” He adopted a diet heavy in vegetables, fruits, and grains by following a healthy vegan diet (no meat, dairy, or processed foods) all day. After 6:00 p.m. he’d eat however he wanted, though mostly in moderation. Beyond that, his plan involved no gimmicks, scales, calorie counting, or point systems. And there were no so-called forbidden foods—he ate mostly home-cooked meals that were as varied and satisfying as they were delicious, but he dealt with the realities of the office and travel and life on the run as best he could. He called this plan Vegan Before 6:00 (VB6 for short), and the results were swift and impressive. Best of all, they proved to be lasting and sustainable over the long haul. Bittman lost 35 pounds and saw all of his blood numbers move in the right direction. Using extensive scientific evidence to support his plan, the acclaimed cookbook author and food policy columnist shows why his VB6 approach succeeds when so many other regimens not only fail, but can actually lead to unwanted weight gain. He then provides all the necessary tools for making the switch to a flexitarian diet: lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action. Finally, Bittman provides more than 60 recipes for vegan breakfasts, lunches, and snacks, as well as non-vegan dinners that embrace the spirit of a vegetable- and grain-forward diet. If you’re one of the millions who have thought of trying a vegan diet but fear it’s too monotonous or unfamiliar, or simply don’t want to give up the foods you love to eat, VB6 will introduce a new, flexible, and quite simply better way of eating you can really live with . . . for life.

    In search of new Arctic hunting grounds, Albanov's ship, the Saint Anna, was frozen fast in the pack ice of the treacherous Kara Sea-a misfortune grievously compounded by an incompetent commander, the absence of crucial nautical charts, insufficient fuel, and inadequate provisions that left the crew weak and debilitated by scurvy.For nearly a year and a half, the twenty-five men and one woman aboard the Saint Anna endured terrible hardships and danger as the icebound ship drifted helplessly north. Convinced that the Saint Anna would never free herself from the ice, Albanov and thirteen crewmen left the ship in January 1914, hauling makeshift sledges and kayaks behind them across the frozen sea, hoping to reach the distant coast of Franz Josef Land. With only a shockingly inaccurate map to guide him, Albanov led his men on a 235-mile journey of continuous peril, enduring blizzards, disintegrating ice floes, attacks by polar bears and walrus, starvation, sickness, snowblindness, and mutiny. That any of the team survived is a wonder. That Albanov kept a diary of his ninety-day ordeal-a story that Jon Krakauer calls an "astounding, utterly compelling book," and David Roberts calls "as lean and taut as a good thriller"-is nearly miraculous.First published in Russia in 1917, Albanov's narrative is here translated into English for the first time. Haunting, suspenseful, and told with gripping detail, In the Land of White Death can now rightfully take its place among the classic writings of Nansen, Scott, Cherry-Garrard, and Shackleton.

    After working at the Savoy in London, the George V in Paris, the Princess in Bermuda, and the Homestead in Virginia, Roland Mesnier took on the job of a lifetime as pastry chef to the White House. He provides behind-the-scenes insight into the characters, tastes, and obsessions of the five presidents and first ladies he served during his 25 years in Washington. Having witnessed major world events from the hub of the world's superpower, Mesnier has unique perspective on both crises and celebrations. He recounts stories such as Carter's incessant battle for the return of American hostages in Tehran, the aftermath of the attempt to assassinate Reagan, Bush senior's doubts after the war in Kuwait, and the shock of September 11. He uncovers intimate details such as Mrs. Reagan's bad moods and Prince Charles's embarrassment at not knowing how to use a tea bag. Fiercely loyal to each of the first families, Mesnier's bipartisan message is positive and inspirational. Twelve easy-to-follow recipes include the favorite desserts of presidents Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, and George W. Bush.

    Peary spots a line of mysterious peaks dotting the horizon. In 1906, he names that distant, uncharted territory “Crocker Land.” Years later, two of Peary’s disciples, George Borup and Donald MacMillan, take the brave steps Peary never did: with a team of amateur adventurers and intrepid native guides, they endeavor to reach this unknown land and fill in the last blank space on the globe. What follows is hardship and mishap the likes of which none of the explorers could possibly have imagined. From howling blizzards and desperate food shortages to crime and tragedy, the explorers experience a remarkable journey of endurance, courage, and hope. Set in one of the world’s most inhospitable places, A Wretched and Precarious Situation is an Arctic tale unlike any other.

    Praised by Bear Grylls, Levison Wood has been called "the toughest man on TV" (The Times UK). Now, following in the footsteps of the great explorers, Levison recounts the beauty and danger he found along the Silk Road route of Afghanistan, the Line of Control between Pakistan and India, the disputed territories of Kashmir and the earth-quake ravaged lands of Nepal. Over the course of six months, Wood and his trusted guides trek 1,700 gruelling miles across the roof of the world.Packed with action and emotion, Walking the Himalayas is the story of one intrepid man's travels in a world poised on the edge of tremendous change.

    Battered by year-round freezing rain and constant winds, it is one of the most inhospitable places on earth. To be shipwrecked there means almost certain death.Incredibly, at the same time on the opposite end of the island, another ship runs aground during a storm. Separated by only twenty miles and the island’s treacherous, impassable cliffs, the crews of the Grafton and the Invercauld face the same fate. And yet where the Invercauld’s crew turns inward on itself, fighting, starving, and even turning to cannibalism, Musgrave’s crew bands together to build a cabin and a forge—and eventually, to find a way to escape. Using the survivors’ journals and historical records, maritime historian Joan Druett brings to life this untold story about leadership and the fine line between order and chaos.

    He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, The Man Who Ate Everything is a gift for anyone who loves food.

    In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

    His investigations led to the finding of Mallory's body; it will be his evidence that will recover Irvine's. 'Last Hours on Everest' meticulously reconstructs that fateful day. Combining his own expert insight with the clues they left behind. Graham Hoyland's at last answers the most intriguing of questions - did the two men actually reach the top of Everest?

    But when a terrible rafting accident separates him from his partner, Yossi is forced to survive for weeks alone against one of the wildest backdrops on the planet. Stranded without a knife, map, or survival training, he must improvise shelter and forage for wild fruit to survive. As his feet begin to rot during raging storms, as he loses all sense of direction, and as he begins to lose all hope, he wonders whether he will make it out of the jungle alive.The basis of an upcoming motion picture, Jungle is the story of friendship and the teachings of nature, and a terrifying true account that you won’t be able to put down.

    Brendan, award-winning adventure writer Tim Severin painstakingly researched and built a boat identical to the leather curragh that carried Brendan on his epic voyage. He found a centuries-old, family-run tannery to prepare the ox hides in the medieval way; he undertook an exhaustive search for skilled harness makers (the only people who would know how to stitch the three-quarter-inch-thick hides together); he located one of the last pieces of Irish-grown timber tall enough to make the mainmast. But his courage and resourcefulness were truly tested on the open seas, including one heart-pounding episode when he and his crew repaired a dangerous tear in the leather hull by hanging over the side--their heads sometimes submerged under the freezing waves--to restitch the leather. A modern classic in the tradition of Kon-Tiki, The Brendan Voyage seamlessly blends high adventure and historical relevance. It has been translated into twenty-seven languages since its original publication in 1978.With a new Introduction by Malachy McCourt, author of A Monk Swimming

    So remote, it is said to be easier to evacuate a casualty from the International Space Station than it is to bring someone out of Halley in winter.Antarctica offered a year of unparalleled silence and solitude, with few distractions and a very little human history, but also a rare opportunity to live among emperor penguins, the only species truly at home in he Antarctic. Following Penguins throughout the year -- from a summer of perpetual sunshine to months of winter darkness -- Gavin Francis explores the world of great beauty conjured from the simplest of elements, the hardship of living at 50 c below zero and the unexpected comfort that the penguin community bring.Empire Antarctica is the story of one man and his fascination with the world's loneliest continent, as well as the emperor penguins who weather the winter with him. Combining an evocative narrative with a sublime sensitivity to the natural world, this is travel writing at its very best

    Believing that regional cuisine reveals far more than just our taste for chicken fried steak or 3-way chili, Richman explores the ethnic, economic, and cultural factors that shape the way we eat—and how food, in turn, reflects who we are as a nation. Richman uses his signature wit and casual charm to take youon a tour around the country,explaining such curiosities as why bagels are shaped like circles, why fried chicken is so popular in the South, and how some of the most iconic American food—hot dogs, fries, and soda—are not really American at all. Writing with passion, curiosity, and a desire to share his knowledge, he includes recipes, secret addresses for fun and tasty finds, and tips on how to eat like a local from coast to coast.Part travelogue, part fun fact book, part serious culinary journalism, Richman's America the Edible illuminates the food map in a way nobody has before.