In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene.  Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work.

    Illustrations.

    From the Bodleian, the Folger and the Smithsonian to the fabled libraries of middle earth, Umberto Eco’s mediaeval library labyrinth and libraries dreamed up by John Donne, Jorge Luis Borges and Carlos Ruiz Zafón, Stuart Kells explores the bookish places, real and fictitious, that continue to capture our imaginations.The Library: A Catalogue of Wonders is a fascinating and engaging exploration of libraries as places of beauty and wonder. It’s a celebration of books as objects and an account of the deeply personal nature of these hallowed spaces by one of Australia’s leading bibliophiles.

    The town that started as a small military site exploded with the coming of the railroad, cattle drives, eager miners, settlers, and various entrepreneurs passing through to populate the expanding West. Before long, Dodge City’s streets were lined with saloons and brothels and its populace was thick with gunmen, horse thieves, and desperadoes of every sort. By the 1870s, Dodge City was known as the most violent and turbulent town in the West.Enter Wyatt Earp and Bat Masterson. Young and largely self-trained men, the lawmen led the effort that established frontier justice and the rule of law in the American West, and did it in the wickedest place in the United States. When they moved on, Wyatt to Tombstone and Bat to Colorado, a tamed Dodge was left in the hands of Jim Masterson. But before long Wyatt and Bat, each having had a lawman brother killed, returned to that threatened western Kansas town to team up to restore order again in what became known as the Dodge City War before riding off into the sunset.#1 New York Times bestselling author Tom Clavin's Dodge City tells the true story of their friendship, romances, gunfights, and adventures, along with the remarkable cast of characters they encountered along the way (including Wild Bill Hickok, Jesse James, Doc Holliday, Buffalo Bill Cody, John Wesley Hardin, Billy the Kid, and Theodore Roosevelt) that has gone largely untold—lost in the haze of Hollywood films and western fiction, until now.

    A former punk-rock political activist, Edgar bluffed his way into his cheese job knowing almost nothing, but quickly discovered a whole world of amazing artisan cheeses. There he developed a deep understanding and respect for the styles, producers, animals, and techniques that go into making great cheese.With a refreshingly unpretentious sensibility, Edgar intertwines his own life story with his ongoing love affair with cheese, and offers readers an unflinching, highly entertaining on-the-ground look at America's growing cheese movement. From problem customers to animal rights, business ethics to taste epiphanies, this book offers something for everyone, including cheese profiles and recommendations for selecting the very best -- not just the most expensive -- cheeses from the United States and around the world and a look at the struggles dairy farmers face in their attempts to stay on and make their living from the land.Edgar -- a smart, progressive cheese man with an activist's edge -- enlightens and delights with his view of the world from behind the cheese counter and his appreciation for the skill and tradition that go into a good wedge of Morbier.Cheesemonger is the first book of its kind -- a cheese memoir with attitude and information that will appeal to everyone from serious foodies to urban food activists.

    Uncovering the secrets of the honeybee one by one, Ellis shows how this small insect, with a collective significance so much greater than its individual size, can carry us through past and present to tell us more about ourselves than any other living creature.

    Filled with surprising stories of accidental genius and brilliant mistakes—from the French publisher who invented the phonograph before Edison but forgot to include playback, to the Hollywood movie star who helped invent the technology behind Wi-Fi and Bluetooth—How We Got to Now investigates the secret history behind the everyday objects of contemporary life. In his trademark style, Johnson examines unexpected connections between seemingly unrelated fields: how the invention of air-conditioning enabled the largest migration of human beings in the history of the species—to cities such as Dubai or Phoenix, which would otherwise be virtually uninhabitable; how pendulum clocks helped trigger the industrial revolution; and how clean water made it possible to manufacture computer chips. Accompanied by a major six-part television series on PBS, How We Got to Now is the story of collaborative networks building the modern world, written in the provocative, informative, and engaging style that has earned Johnson fans around the globe.

    In the seventy thousand years that modern human beings have walked this earth, we've come a long way. Art, science, culture, trade - on the evolutionary food chain, we're real winners. But, frankly, it's not exactly been plain sailing, and sometimes - just occasionally - we've managed to really, truly, quite unbelievably f*ck things up.From Chairman Mao's Four Pests Campaign, to the American Dustbowl; from the Austrian army attacking itself one drunken night, to the world's leading superpower electing a reality TV mogul as President... it's pretty safe to say that, as a species, we haven't exactly grown wiser with age. So, next time you think you've really f*cked up, this book will remind you: it could be so much worse

    Book by Lindsey, Robert

    Modernizers had an audacious, expensive plan to turn the city from a brawling, unglamorous place into "the Metropolis of the World." But just as the dream seemed within reach, pandemonium broke loose and the city's highest ambitions were suddenly under attack by the same unbridled energies that had given birth to them in the first place.It began on a balmy Monday afternoon when a blimp in flames crashed through the roof of a busy downtown bank, incinerating those inside. Within days, a racial incident at a hot, crowded South Side beach spiraled into one of the worst urban riots in American history, followed by a transit strike that paralyzed the city. Then, when it seemed as if things could get no worse, police searching for a six-year-old girl discovered her body in a dark North Side basement.Meticulously researched and expertly paced, City of Scoundrels captures the tumultuous birth of the modern American city, with all of its light and dark aspects in vivid relief.

    Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel.From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.What People Are Saying"John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing." --Paul Prudhomme, chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning Blends"In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens." --Mario Batali, Iron Chef, restaurateur, author"This book is an act of soul. Maestro Besh lives the life he cooks; he doesn't just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization." --Wynton Marsalis, musician"John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine!" --Daniel Boulud, chef, restaurateur, and authorA portion of the proceeds from the sale of this book will be donated to Cafe Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills, and operational training for successful entry into the hospitality and restaurant industries.

    More important, she earned her own keep, controlled her own destiny, and secured liberties that modern women take for granted. Her newfound freedom heralded a radical change in American culture.Whisking us from the Alabama country club where Zelda Sayre first caught the eye of F. Scott Fitzgerald to Muncie, Indiana, where would-be flappers begged their mothers for silk stockings, to the Manhattan speakeasies where patrons partied till daybreak, historian Joshua Zeitz brings the era to exhilarating life. This is the story of America’s first sexual revolution, its first merchants of cool, its first celebrities, and its most sparkling advertisement for the right to pursue happiness.The men and women who made the flapper were a diverse lot. There was Coco Chanel, the French orphan who redefined the feminine form and silhouette, helping to free women from the torturous corsets and crinolines that had served as tools of social control. Three thousand miles away, Lois Long, the daughter of a Connecticut clergyman, christened herself “Lipstick” and gave New Yorker readers a thrilling entrée into Manhattan’s extravagant Jazz Age nightlife.In California, where orange groves gave way to studio lots and fairytale mansions, three of America’s first celebrities—Clara Bow, Colleen Moore, and Louise Brooks, Hollywood’s great flapper triumvirate—fired the imaginations of millions of filmgoers.Dallas-born fashion artist Gordon Conway and Utah-born cartoonist John Held crafted magazine covers that captured the electricity of the social revolution sweeping the United States.Bruce Barton and Edward Bernays, pioneers of advertising and public relations, taught big business how to harness the dreams and anxieties of a newly industrial America—and a nation of consumers was born.Towering above all were Zelda and Scott Fitzgerald, whose swift ascent and spectacular fall embodied the glamour and excess of the era that would come to an abrupt end on Black Tuesday, when the stock market collapsed and rendered the age of abundance and frivolity instantly obsolete.With its heady cocktail of storytelling and big ideas, Flapper is a dazzling look at the women who launched the first truly modern decade.

     In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

    With a sharp sense of humor and boundless enthusiasm for the wonders of our ancient ancestors, Who Ate the First Oyster? profiles the perpetrators of the greatest firsts and catastrophes of prehistory, using the lives of individuals to provide a glimpse into ancient cultures, show how and why these critical developments occurred, and educate us on a period of time that until recently we've known almost nothing about.

    The killings would become known as the “Mississippi Burning” case and even though the killers’ identities, including the sheriff’s deputy, were an open secret, no one was charged with murder in the months and years that followed. It took forty-one years before the mastermind was brought to trial and finally convicted for the three innocent lives he took. If there is one man who helped pave the way for justice, it is investigative reporter Jerry Mitchell. In Race Against Time, Mitchell takes readers on the twisting, pulse-racing road that led to the reopening of four of the most infamous killings from the days of the civil rights movement, decades after the fact. His work played a central role in bringing killers to justice for the assassination of Medgar Evers, the firebombing of Vernon Dahmer, the 16th Street Church bombing in Birmingham and the Mississippi Burning case. His efforts have put four leading Klansmen behind bars, years after they thought they had gotten away with murder.