Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world.Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking.Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants.

    It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower’s dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered.So why have so few people heard of the pawpaw, much less tasted one? In Pawpaw, author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit’s own “Johnny Pawpawseed”), but also regular folks who remember eating them in the woods as kids, but haven’t had one in over fifty years.As much as Pawpaw is a compendium of pawpaw knowledge, it also plumbs deeper questions about American foodways―how economic, biologic, and cultural forces combine, leading us to eat what we eat, and sometimes to ignore the incredible, delicious food growing all around us. If you haven’t yet eaten a pawpaw, this book won’t let you rest until you do.

    All three astronauts were experienced pilots and had dreams of one day walking on the moon, but little did they know, nor did anyone else, that once they entered the spacecraft that cold winter day they would never leave it alive. The Apollo program would be perilously close to failure before it ever got off the ground. But rather than dooming the space program, this tragedy caused the spacecraft to be completely overhauled, creating a stellar flying machine to achieve the program’s primary goal: putting man on the moon. Apollo 1 is a candid portrayal of the astronauts, the disaster that killed them, and its aftermath. In it, readers will learn: How the Apollo 1 spacecraft was doomed from the start, with miles of uninsulated wiring and tons of flammable materials in a pure oxygen atmosphere, along with a hatch that wouldn’t open How, due to political pressure, the government contract to build the Apollo 1 craft went to a bidder with an inferior plan How public opinion polls were beginning to turn against the space control before the tragedy and got much worse after Apollo 1 is about America fulfilling its destiny of man setting foot on the moon. It’s also about the three American heroes who lost their lives in the tragedy, but whose lives were not lost in vain.

    Food rationing was introduced in January 1940 after food shipments were attacked by German U-boat 'Wolf Packs'. The first food items to be rationed were butter, sugar, bacon and ham, with restrictions also placed on meat, fish, jam, biscuits, cheese, eggs and milk. The leaflets reproduced in Eating for Victory were distributed by the Ministry of Food and advised the general public on how to cope with these shortages. Typical contents included: recipes for steamed and boiled puddings; tips on how to use and prepare green vegetables; hints about how to reconstitute dried eggs and use; them as though they were fresh. Eating for Victory is a great gift book offering a nostalgic look back at one of the hardest and yet perhaps healthiest times in history, but is also a relevant guide on healthy eating for today.

    Created in the 1890s by George Washington Vanderbilt, a member of one of America's wealthiest families, the estate combined a 250-room French Renaissance-style chateau with 125,000 acres of gardens, forests, and working farms. Biltmore House served as Vanderbilt's primary residence for almost 20 years. After Mr. Vanderbilt's death in 1914, life at Biltmore continued for his wife Edith and daughter Cornelia. In 1930, Cornelia Vanderbilt Cecil and her husband, Hon. John Francis Amherst Cecil, opened Biltmore House--the largest private home in the United States--to the public, firmly establishing the Asheville area as a major tourist destination.

    Behind this most serene of beverages, idolized by poets and revered in spiritual practices, lie stories of treachery, violence, smuggling, drug trade, international espionage, slavery, and revolution. Liquid Jade's rich narrative history explores tea in all its social and cultural aspects. Entertaining yet informative and extensively researched, Liquid Jade tells the story of western greed and eastern bliss. China first used tea as a remedy. Taoists celebrated tea as the elixir of immortality. Buddhist Japan developed a whole body of practices around tea as a spiritual path. Then came the traumatic encounter of the refined Eastern cultures with the first Western merchants, the trade wars, the emergence of the ubiquitous English East India Company. Scottish spies crisscrossed China to steal the secrets of tea production. An army of smugglers made fortunes with tea deliveries in the dead of night. In the name of "free trade" the English imported opium to China in exchange for tea. The exploding tea industry in the eighteenth century reinforced the practice of slavery in the sugar plantations. And one of the reasons why tea became popular in the first place is that it helped sober up the English, who were virtually drowning in alcohol. During the nineteenth century, the massive consumption of tea in England also led to the development of the large tea plantation system in colonial India - a story of success for British Empire tea and of untold misery for generations of tea workers.Liquid Jade also depicts tea's beauty and delights, not only with myths about the beginnings of tea or the lovers' legend in the familiar blue-and-white porcelain willow pattern, but also with a rich and varied selection of works of art and historical photographs, which form a rare and comprehensive visual tea record. The book includes engaging and lesser-known topics, including the exclusion of women from seventeenth-century tea houses or the importance of water for tea, and answers such questions as: "What does a tea taster do?" "How much caffeine is there in tea?" "What is fair trade tea?" and "What is the difference between black, red, yellow, green, or white tea?"  Connecting past and present and spanning five thousand years, Beatrice Hohenegger's captivating and multilayered account of tea will enhance the experience of a steaming "cuppa" for tea lovers the world over.

    Beckwourth would go on to become one of the most remarkable mountain men to have ever lived. In 1824 Beckwourth left Missouri to head to the Rocky Mountains to work for William Ashley’s Rocky Mountain Fur Company. He would never turn back. In his fascinating life, spent in the mountains and plains of the West, he lived as a trapper, hunter, guide, horse thief and Indian fighter. What is particularly fascinating about Beckwourth’s book is his insight into the culture of the Native Americans, as for many years, this son of a slave and a slave owner, lived with the Crow Nation, trapping, hunting, marrying two of their women and raiding alongside them. It is even stated that he rose to the position of Chief of the Crow Nation. First published in 1856, The Life and Adventures of James P. Beckwourth is a unique account of life in pioneer America in the early-nineteenth century. "This is a book of great importance to an understanding of the mountains, plains, and Great Basin West." California Historical Quarterly "It remains what it always has been since its first appearance in 1856—a rousing adventure story in which Jim Beckwourth plays the leading role." San Francisco Chronicle James Beckwourth was the only African American in the West to have his life story published. He was credited with the discovery of Beckwourth Pass which aided pioneers in reaching their destination in the West. He died in 1866.

    Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain.Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastian, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried sh in Cadiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calcotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adria -- are a celebration of the senses.Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. "A Late Dinner" is a glorious and intimately drawn portrait of Spain.

    Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

    Bidwell offers her firsthand experience and advice on Mount Rushmore and the Black Hills — including the Southern Hills, the Badlands, and Keystone. Bidwell provides unique travel strategies such as Best Hiking Trails, Viewing Wildlife, and Fossil Collecting in the Parks, Grasslands, and National Forest. Expert tips include the best sights for dining, shopping, accommodations, and camping, providing travelers with the tools they need for a more personal and memorable visit to Mount Rushmore and the Black Hills.

    It is an outrageously funny, often touching, and continuously shocking tale of a modern sea gypsy. Cap'n Fatty's story is too bizarre to be fiction. Father wears floral skirts; mother is a tad vague. Sister Carole isn't interested in her millionaire suitor; she's too busy smooching with the kid in the cesspool truck. Their strange live-aboard boat caravan includes Mort the Mortician, Backwards Bernie, Ruby Red the Conman, Barefoot Benny, Geeper Creeper, Para the Paranoid, Lusty Laura, Xlax, Shark Boy, the Pawtucket Pirate, Bait Broad, Colonel Crispy, Scupper Lips, Bob the Broker, the Pirate Queen, Otto the Owner, the Twin Slaves of Green Slime-and even a terribly long-winded fellow named (Hurricane) Hugo. All seem hell-bent on avoiding the cops, the creeps, each other, and especially the Dreaded Dream Crushers. Dive in!

    Part of the highly successful Then & Now series, each spread shows an image of Las Vegas as it was, and how it is currently.

    It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried--a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

     Beginning in what is now Kansas City he joined a caravan headed for Bent’s Fort in southeastern Colorado near the Spanish Peaks, which was known to the Native Americans as Wah-to-Yah. Just before Garrard had arrived in the southwest Charles Bent, who was the recently appointed Governor of the newly acquired New Mexico Territory, was scalped and killed by Pueblo warriors during the Taos Revolt. Garrard’s account is therefore a vivid first-hand account of the Taos Revolt and its aftermath. Through the course of Wah-to-yah and the Taos Trail Garrard explains how he came into contact with some of the most famous figures of western history, including Kit Carson, Jim Beckwourth, Ceran St. Vrain, George F. Ruxton, William Bent, and others. Scholars like Robert Gale have highlighted how the book provides “anthropologically accurate” descriptions of the Cheyenne Indians and other Native American tribes in the southwest of America. This book is essential reading for anyone interested in the history of the old west, for as the Pulitzer Prize winning author A. B. Guthrie Jr. stated, it is “the genuine article” and brilliantly depicts “the Indian, the trader, the mountain man, their dress, and behavior and speech and the country and climate they lived in.” Lewis Hector Garrard was the son of a prominent family from Cincinnati, Ohio. In 1846 he set out for a ten-month trip to the southwestern United States. While in Taos, Garrard attended the trial of some of the Mexicans and Pueblos who had revolted against U.S. rule of New Mexico, newly captured in the Mexican-American War. Garrard wrote the only eye witness account of the trial and hanging of six convicted men. His book Wah-to-Yah was first published in 1850 and he passed away in 1887.

    With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner. Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more. Over the course of dozens of nose-to-tail meals, Jared cooks his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected—like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat like the tongue and heart—sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully—and experience a world of culinary adventures along the way.