For more than thirty-five years he's written a weekly restaurant review, but he's best known for a long-running, daily radio talk show devoted to New Orleans restaurants and cooking.In Tom Fitzmorris's Hungry Town, Fitzmorris movingly describes the disappearance of New Orleans's food culture in the aftermath of Hurricane Katrina and its triumphant comeback--an essential element in the city's recovery. He leads up to it with a recent history of New Orleans dining before the hurricane, from the Creole craze of the 1980s to the opening of restaurants by big-name chefs like Paul Prudhomme and Emeril Lagasse. Fitzmorris's coverage of the heroic return of the city's chefs after Katrina highlights the importance of local cooking traditions to a community. The book includes recipes for some of the dishes mentioned in the story, and numerous sidebars informed by Fitzmorris's long career writing about this delicious city."New Orleanians are passionate about a lot of things, especially food! Nobody understands this better than Tom Fitzmorris. In Hungry Town, Tom gives readers insight into this amazing and one-of-a-kind city, and shows how food and the restaurant industry helped the city to survive and thrive after Katrina." -- EMERIL LAGASSE, chef, restaurateur, and TV host"No city restaurant critic in U.S. history has written more, eaten more, or knows more of their cuisine than Tom Fitzmorris."-- JAMES CARVILLE, political commentator, New Orleanian, and food enthusiast"A delicious read, part autobiographical, with wonderful recipes and a comprehensive restaurant history. This is a great tribute to the indomitable spirit of the New Orleans restaurant community, which brought our city back from the devastation of Hurricane Katrina. Hungry Town is a must for both New Orleanians and lovers of New Orleans food."-- ANNE GOOCH, Galatoire's Restaurant and New Orleans Wine and Food Experience co-founder"This book is a must-have for any New Orleanian or anyone traveling to New Orleans. It's full of the juicy tidbits that you can't find anywhere else. His prose will leave you salivating after every chapter. What a delicious read!"-- JOHN BESH, Besh Restaurant Group chef/owner"From his cat-bird seat, Tom Fitzmorris shares with us the family feuds, delicious tidbits, and vicious bites that comprise the New Orleans food scene of the late twentieth century. Hungry Town is the Tom-tell-all we've all been waiting for!"-- POPPY TOOKER, Slow Food New Orleans founder and food activist

    Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations. "The profound relationship between women and food is a story admirably told by Laura Schenone in a book filled with historic insights, moving anecdotes and lively illustrations. While paying tribute to the generations of American women who have felt joy in feeding families, Schenone avoids sentimentality by recognizing that many of the kitchen chores expected of women have been tedious and repetitious. The result is a balanced and clear-eyed view of a women's history that until recently has been misunderstood and overlooked." -Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals "A passionate, groundbreaking book that will not only make you appreciate the culinary journey of the apronned ones who stood the heat of thecookstove for centuries, but also understand why they sometimes had an attitude! It might inspire you to put on an apron and cook some of the mouth watering, time-kissed recipes in this remarkable book." -Dr. Vertamae Grovenor, NPR cultural correspondent and author of Vibration Cooking "Cooking is a fascinating and very real lens through which to study the history of women in our culture. In this beautifully written work, Laura Schenone takes on the dual roles of historian and story teller, reminding us of how women have expressed and experienced and created so much through and with food. And she inspires us to hold onto and extend the heritage, even in the face of our modern, hectic lives." -Mollie Katzen, author of The Moosewood Cookbook "Lively, well-researched and thoroughly engrossing." -Newsday "This fascinating culinary history documents the intimate, ever-changing ties between American women and food." -Utne "[Schenone's] delicious book is truly food for thought." -Chicago Tribune "An amazing and wonderful book." -Providence Journal "Fascinating social history with a heaping helping of home cooking." -Booklist "A millennium's-worth of history, social commentary, anecdotes and recipes in one literary stewpot." -January

    One of Europe's oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe's greatest fortified town. What really drew them to this area, however, was the locals' love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living--a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle and Frances Mays

    The city’s real story—told by Maureen Ogle in this lively and engaging illustrated account—is as fabulous as fiction. In the two centuries since the city’s pioneer founders battled Indians, pirates, and deadly disease, Key West has stood at the crossroads of American history. In 1861, Union troops seized control of strategically located Key West. In the early 1890s, Key West Cubans helped José Martí launch the Cuban revolution, and a few years later the battleship Maine steamed out of Key West harbor on its last, tragic voyage. At the turn of the century, a technological marvel—the overseas railroad—was built to connect mainland Florida to Key West, and in the 1920s and 1930s, painters, rumrunners, and writers (including Ernest Hemingway and Robert Frost) discovered Key West. During World War II, the federal government and the military war machine permanently altered the island’s landscape, and in the second half of the 20th century, bohemians, hippies, gays, and jet-setters began writing a new chapter in Key West’s social history.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world’s favorite beverages.

    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.

    Besh Big Easy will feature all new recipes and easy dishes, published in a refreshing new flexibound format and accessible to cooks everywhere. Much has changed since Besh wrote his bestselling My New Orleans in 2009. His restaurant empire has grown from two to twelve acclaimed eateries, from the highly praised Restaurant August to the just opened farm-to-table taqueria, Johnny Sanchez. John's television career has blossomed as well. He’s become known to millions as host of two national public television cooking shows based on his books and of Hungry Investors on Spike TV. Besh Big Easy is dedicated to accessibility in home cooking and Orleans cuisine. "There's no reason a good jambalaya needs two dozen ingredients," John says. In this book, jambalaya has less than ten, but sacrifices nothing in the way of flavor and even offers exciting yet simple substitutions. With 101 original, personal recipes such as Mr. Sam’s Stuffed Crabs, Duck Camp Shrimp & Grits, and Silver Queen Corn Pudding, Besh Big Easy is chock-full of the vivid personality and Louisiana flavor that has made John Besh such a popular American culinary icon. Happy eating!

    But behind this archetypal small-town landscape lies a complicated past.Starting with the town's founding as a religious promised land, music journalist and poet Daniel Wolff plots a course through 130 years of entwined social and musical history, touching on John Philip Sousa, Count Basie, Frank Sinatra, and Frankie Lymon on the way to the town Bruce was born to run from. Out of the details of local history-the boardwalk in the Gilded Age; the celebrities who passed through, from Stephen Crane to Martin Luther King; sensational murder trials; the birth of Mob control; and a devastating mid-century "race riot"-emerges a universal story of one small town's fortunes. Told with grace and full of fascinating detail, Daniel Wolff's tour across thirteen decades of the Fourth of July in Asbury Park captures all the allure and heartbreak of the American dream reduced to blight and decay, with gentrification as the one hope for a return to its glory days.

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    In the distance an immense cliff loomed, apparently to the summit of the mountains. Written by the medical officer of the Mariposa Battalion (the first group of Euro-Americans to enter the valley), Discovery of the Yosemite, and the Indian war of 1851 is perhaps the single most important original source we have that focuses on the early history of Yosemite Valley. Out of print for many years, this wonderful source chronicles key historical events surrounding the discovery of Yosemite, including the 1851 conflict with the Yosemite native population, and the naming of various landmarks. What makes this source particularly valuable and rich is the first person perspective provided by Dr Bunnel’s narrative. Lafayette Houghton Bunnell, born in 1824 in Rochester, New York, was an American author, explorer, and physician. Inspired by the males in his family, Bunnell desired adventure in ‘the West’ from a young age. He is perhaps most well-known for his involvement in the Mariposa Battalion, and is often credited as the person who named Yosemite. He was also a soldier and surgeon I the American Civil War. Albion Press is an imprint of Endeavour Press, the UK's leading independent digital publisher. For more information on our titles please sign up to our newsletter at www.endeavourpress.com. Each week you will receive updates on free and discounted ebooks. Follow us on Twitter: @EndeavourPress and on Facebook via http://on.fb.me/1HweQV7. We are always interested in hearing from our readers. Endeavour Press believes that the future is now.

    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.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    Among the foods thought to encourage Lust, the love apple (now known as the tomato) was thought to possess demonic spirits until the nineteenth century. The Gluttony “course” invites the reader to an ancient Roman dinner party where nearly every dish served—from poppy-crusted rodents to “Trojan Pork”—was considered a crime against the state. While the vice known as Sloth introduces the sad story of “The Lazy Root” (the potato), whose popularity in Ireland led British moralists to claim that the Great Famine was God’s way of punishing the Irish for eating a food that bred degeneracy and idleness.Filled with incredible food history and the author’s travels to many of these exotic locales, In the Devil’s Garden also features recipes like the matzo-ball stews outlawed by the Spanish Inquisition and the forbidden “chocolate champagnes” of the Aztecs. This is truly a delectable book that will be consumed by food lovers, culinary historians, amateur anthropologists, and armchair travelers alike. Bon appétit!

    But they are much more than entertainers, as The Two Fat Ladies Ride Again reaffirms. Packed with more than 120 recipes, from Light Dishes, Starters, and Savories to Picnics, Ride Again rises to the standard set by the Ladies' best-selling first collection. Breakfast has never been so lavish as with their Aniseed Waffles, Bread and Butter Pudding, and Red Flannel Hash. Feast on Devilled Fish Sandwiches and Scottish Seed Cake, then wash it all down with a Royal Bombay Yacht Club Cocktail ("As drunk by the very drunk at the Royal Bombay Yacht Club"). The Ladies laugh in the face of the fat-fearing fanatic and are proud to share such decadent gems as Spare Ribs and Whisky Chocolate Pie.Sprinkled throughout are whimsical personal anecdotes and snapshots of the Ladies, inviting all to experience their world of devilish fun and feast. Dickson Wright and Paterson eat and live indulgently and encourage others to do the same, giving readers license to partake in their full-flavored food--and enjoy every delicious moment.