. . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

    These advocates for creating a more holistic and nurturing food and agriculture system also answer questions on starting a community-supported agriculture (CSA) program, how to get involved in policy at local and national levels, and how to address the different types of renewable energy and finance them.

    and longs to effect easy green changes when it comes to the food they buy, cook, and eat, The Conscious Kitchen is an invaluable resource filled with real world, practical solutions.  Alexandra Zissu walks readers through every kitchen-related decision with three criteria in mind: what’s good for personal health, what’s good for the planet, and what tastes great. Learn, among other things, how to: - Keep pesticides, chemicals, and other harmful ingredients out of your diet- Choose when to spend your dollars on organic fruit and when to buy conventionally grown- Avoid plastic—including which kinds in particular and why- Figure out what seafood is safe to eat and is sustainable- Use COOL (country of origin labels) to your advantage- Determine if a vegetable is genetically modified just from reading its PLU (price look up) code- Decipher meat labels in the supermarket- Cook using the least energy—good for the earth and your wallet- Eat locally, even in winter - Understand what “natural” and other marketing terms really mean- Buy packaged foods wisely Navigate farmers’ markets, giant supermarkets, and every shop in between to find the freshest and healthiest local ecologically grown and produced meat, dairy, fruits, and vegetables—no matter where you live With The Conscious Kitchen as your guide, you will never again stand in the market bewildered, wondering what to buy. You can feel confident you are making the best possible choices for you, your family, and our planet.  ALEXANDRA ZISSU writes about green living, food, and parenthood. She is the author of The Conscious Kitchen, coauthor of The Complete Organic Pregnancy, and contributes the “Ask an Organic Mom” column to The DailyGreen.com. Her stories have appeared in The New York Times, The Green Guide, Cookie, Details, Bon Appétit, Self, and Health, among other publications. She is also a public speaker and “greenproofer,” an eco-lifestyle consultant. Visit her website, www.alexandrazissu.com.

    She urges us to reclaim our right to protect the earth and her diverse species. Food democracy, she says, is the new agenda for ecological sustainability and social justice.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    Susan Weissman knows how that feels. From birth, her son Eden suffered from allergies so intense that an errant bite could be deadly: Dairy, eggs, soy, nuts, fish, shellfish, and several fruits all wreaked havoc with his body. Susan had to make food the focus of her existence just to lead him safely through a world filled with edible landmines.In Feeding Eden, Susan writes with poignancy, honesty, and humor about her quest to help her son--including trying a cluster of alternative therapies-as well as the effect of Eden's illness on their entire family. More than just a story for parents with severely allergic children, this is a stirring account of one woman's recipe for motherhood as she rises to a challenge she has no choice but to conquer-and successfully restores her entire family's appetite for life.

    Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy.

    Transparency: We have the right to know how our food is produced.2. Fairness: Producing food should not impose costs on others.3. Humanity: Inflicting unnecessary suffering on animals is wrong.4. Social Responsibility: Workers are entitled to decent wages and working conditions.5. Needs: Preserving life and health justifies more than other desires.Peter Singer, the groundbreaking ethicist who "may be the most controversial philosopher alive" (The New Yorker), now sets his critical sights on the food we buy and eat: where it comes from, how it's produced, and whether it was raised humanely. Teaming up once again with attorney Jim Mason, his coauthor on the acclaimed Animal Factories, Singer explores the impact our food choices have on humans, animals, and the environment.In The Way We Eat, Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family's food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is "organic" always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices. As they point out: "You can be ethical without being fanatical."

    Esselstyn reveals information on the foods that most people believe are healthy, yet that scientific research shows are not. Some foods, in fact, he deems so destructive they deserve a warning label. Want to prevent heart attacks, stroke, cancer and Alzheimer's? Then learn the facts and gain the knowledge to convince those skeptics that they are misinformed about plant-base diets, for instance: You don't need meat and dairy to have strong bones or get enough protein You get enough calcium and iron in plants The myth of the Mediterranean diet There is a serious problem with the Paleo diet If you eat plants, you lose weight and feel greatMy Beef With Meat proves the Engine 2 way of eating can optimize health and ultimately save lives and includes more than 145 delicious recipes to help readers reach that goal.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

    Then make it better.I am 94. I've had an extraordinary life. It's only now that I appreciate how extraordinary.As a young man, I felt I was out there in the wild, experiencing the untouched natural world - but it was an illusion. The tragedy of our time has been happening all around us, barely noticeable from day to day - the loss of our planet's wild places, its biodiversity.I have been witness to this decline. A Life on Our Planet is my witness statement, and my vision for the future. It is the story of how we came to make this, our greatest mistake - and how, if we act now, we can yet put it right.We have one final chance to create the perfect home for ourselves and restore the wonderful world we inherited.All we need is the will to do so.

    Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be.The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

    Forced into a radical life change, she returned to her native rural Michigan.  There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day--all on forty dollars a week.  With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program.  Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.  The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical--cooking goals that don’t always overlap--such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.  Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking--and eating--well.

    She had always been a source of support--until Maya became a mother herself. Then, the parent who had once been so capable and attentive turned unavailable and distant. Struggling to understand this abrupt change while raising her own young child, Maya searches for answers and soon learns that her mother is living with Alzheimer'sWhen Maya steps in to care for her, she comes to realize that despite their closeness, she never really knew her mother. Were her cherished stories--about life in India, about what it means to be an immigrant, about motherhood itself--even true? Affecting, raw, and poetic, What We Carry is the story of a daughter and her mother, of lies and truths, of receiving and giving care--and how we cannot grow up until we fully understand the people who raised us.Advance praise for What We Carry"A dazzling, courageous memoir about the weight we carry as women, daughters, and mothers--and what happens when we let go. Lang takes us deep into the heart of her relationship with her mother, a brilliant psychiatrist and Indian immigrant with long-buried secrets. After a health crisis brings mother and daughter under the same roof for the first time since childhood, Lang grapples with new information about the parent she'd idolized, and realizes it's time to tell the story of her own life. What We Carry is a love letter to everyone who has swum through turbulent water before reaching the shores of selfhood."--Chloe Benjamin, New York Times bestselling author of The Immortalists

    About the most common complaint they get from patients, according to gastroenterologists. But Tamara Duker Freuman, a highly trained and sought-after nutritionist, knows something many doctors don't: every unhappy belly is unhappy in its own way. That's why Tamara's clients call her "The Bloated Belly Whisperer," and for good reason--for many years she's successfully helped her clients accurately describe their symptoms, and find a course of treatment that delivers rapid and lasting relief.In The Bloated Belly Whisperer, Tamara guides readers through the same steps she would use in a consultation, first with a quiz to help them hone in on their specific symptoms, and then by discussing the latest research and patient stories to offer dozens of solutions that will reduce abdominal bloating in a week or less by:- Helping identify the specific cause of bloating - Equipping readers with the right terminology and questions to take to their next doctor's visit - Teaching the most effective dietary remedies for each particular brand of bloating- Laying out the tools and healthy practices to end abdominal distress and bloating once and for all