It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    Author Ben Thompson—considered by many to be the Internet’s foremost expert on badassitude—has gathered together a rogues’ gallery of butt-stomping rogues, from Julius Caesar and Genghis Khan to Blackbeard, George S. Patton, and Bruce Lee. Their bone-breaking exploits are illustrated by top artist from the fields of gaming, comics, and cards—DC Comics illustrator Matt Haley and Thomas Denmark, illustrator for the collectible card game Magic: The Gathering. This is not your boring high school history—this is tough, manly, unrelentingly Badass!

    Ross Does the thought of having to buy wine for a dinner party stress you out? Is your go-to strategy to pick the bottle with the coolest label? Are you tired of choosing pairings based on your wallet, rather than your palate? Fear not! Bon Appetit contributor and Wine. All The Time. blogger Marissa A. Ross is here to help. In this utterly unpretentious yet comprehensive guide to wine, Ross will help readers to understand the ins and outs of wine culture, from how to describe what they're drinking, to finding the best bottle for their budget, to picking the perfect red for a boyfriend's discerning parents. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach readers to sip confidently, and make them laugh as they're doing it."

    From the author of Kiss My Tiara comes a funny and poignant collection of true stories about women coming of age that for once isn't about finding a date.

    A veteran comic performer, Reiser is best-known as the co-creator and star of the highly-rated NBC comedy, "Mad About You," which "Time" Magazine called "The season's best new sitcom"in its 1992 debut. Every Thursday night more than twenty million viewers watch as Paul Reiser reveals the most intimate and hilarious scenes of a marriage. Now for the first time, Reiser brings his trademark wit to the page in a book that will delight his eagerly-awaiting audience, and anyone else who has ever fallen in love--or tried not to. In Couplehood, a "New York Times" bestseller for more than 40 weeks, Reiser reflects on what it means to be half of a couple -- everything from the science of hand holding, to the technique of tag-team storytelling, to the politics of food and why it always seems to come down to chicken or fish.NBC's hit comedy, "Mad About You," has collected his comic observationsabout life and love in" Couplehood," a New York Times bestseller for morethan 40 weeks.In "Couplehood," Reiser reflects on what it means to be half of a couple-- everything from the science of hand holding, to the technique of tag-teamstorytelling, to the politics of food and why it always seems to come down tochicken or fish.Cited by "Time" magazine as "the season's best new sitcom" in its 1992debut,

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    Every year, Elna Baker attends the New York Regional Mormon Singles Halloween Dance. This year, her Queen Bee costume (which involves a funnel stinger stuck to her butt) isn't attracting the attention she'd anticipated. So once again, Elna finds herself alone, standing at the punch bowl, stocking up on Oreos, a virgin in a room full of thirty-year-old virgins doing the Funky Chicken. But loneliness is nothing compared to what Elna feels when she loses eighty pounds, finds herself suddenly beautiful...and in love with an atheist.

    At fifteen, he took a job washing dishes in a local comedy club—just so he could watch endless stand-up for free. At sixteen, he was hosting a show for his local high school radio station in Syosset, Long Island—a show that consisted of Q&As with his comedy heroes, from Garry Shandling to Jerry Seinfeld. They talked about their careers, the science of a good joke, and their dreams of future glory (turns out, Shandling was interested in having his own TV show one day and Steve Allen had already invented everything).Thirty years later, Apatow is still that same comedy nerd—and he’s still interviewing funny people about why they do what they do.Sick in the Head gathers Apatow’s most memorable and revealing conversations into one hilarious, wide-ranging, and incredibly candid collection that spans not only his career but his entire adult life. Here are the comedy legends who inspired and shaped him, from Mel Brooks to Steve Martin. Here are the contemporaries he grew up with in Hollywood, from Spike Jonze to Sarah Silverman. And here, finally, are the brightest stars in comedy today, many of whom Apatow has been fortunate to work with, from Seth Rogen to Amy Schumer. And along the way, something kind of magical happens: What started as a lifetime’s worth of conversations about comedy becomes something else entirely. It becomes an exploration of creativity, ambition, neediness, generosity, spirituality, and the joy that comes from making people laugh.Loaded with the kind of back-of-the-club stories that comics tell one another when no one else is watching, this fascinating, personal (and borderline-obsessive) book is Judd Apatow’s gift to comedy nerds everywhere.Praise for Sick in the Head“I can’t stop reading it. . . . I don’t want this book to end.”—Jimmy Fallon “An essential for any comedy geek.”—Entertainment Weekly “Fascinating . . . a collection of interviews with many of the great figures of comedy in the latter half of the twentieth century.” —The Washington Post “Open this book anywhere, and you’re bound to find some interesting nugget from someone who has had you in stitches many, many times.”—Janet Maslin, The New York Times “An amazing read, full of insights and connections both creative and interpersonal.”—The New Yorker “Fascinating and revelatory.” —Chicago Tribune “For fans of stand-up, Sick in the Head is a Bible of sorts.”—Newsweek“These are wonderful, expansive interviews—at times brutal, at times breathtaking—with artists whose wit, intelligence, gaze, and insights are all sharp enough to draw blood.”—Michael Chabon “Anyone even remotely interested in comedy or humanity should own this book. It is hilarious and informative and it contains insightful interviews with the greatest comics, comedians, and comediennes of our time. My representatives assure me I will appear in a future edition.”—Will FerrellFrom the Hardcover edition.

    Ten years ago, New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way and the world's flakiest croissant around the corner, Elizabeth is sure she's found her "forever place." But life has other plans. On a last romantic jaunt before the baby arrives, the couple take a trip to the tiny Provencal village of Céreste. A chance encounter leads them to the wartime home of a famous poet, a tale of a buried manuscript and a garden full of heirloom roses. Under the spell of the house and its unique history, in less time than it takes to flip a crepe, Elizabeth and Gwendal decide to move-lock, stock and Le Creuset-to the French countryside.When the couple and their newborn son arrive in Provence, they discover a land of blue skies, lavender fields and peaches that taste like sunshine. Seduced by the local ingredients, they begin a new adventure as culinary entrepreneurs, starting their own artisanal ice cream shop and experimenting with flavors like saffron, sheep's milk yogurt and fruity olive oil. Filled with enticing recipes for stuffed zucchini flowers, fig tart and honey & thyme ice cream, Picnic in Provence is the story of everything that happens after the happily ever after: an American learning the tricks of French motherhood, a family finding a new professional passion, and a cook's initiation into classic Provencal cuisine. With wit, humor and scoop of wild strawberry sorbet, Bard reminds us that life-in and out of the kitchen-is a rendez-vous with the unexpected.

    The complete collection of articles and emails from 27bslash6 such as Overdue Account, Party in Apartment 3 and Strata Agreement plus articles too litigious to be on the website.

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    from movies (She's All That, Scooby Doo, Star Wars Rebels) and as one half of beloved Hollywood power couple with Sarah Michelle Gellar. But to family, friends, and co-stars he's always been a terrific father and skilled home cook who prepares delicious meals for his family every night.Freddie grew up in New Mexico cooking with his mother and eating dishes with a ton of flavor and spice from his Puerto Rican heritage. His eggs come New Mexico style, served with from-scratch biscuits and green-chile gravy. His tacos are the real deal: soft tortillas, homemade salsa, filled with steak layered with quick-pickled cucumbers, or spicy fish dressed with watermelon and thai chiles. Now in this family-focused cookbook, Freddie teaches fans to cook his mainstays, the recipes that he makes on even the busiest weeknights, as well as more luxurious date night meals.With personal family photos from Freddie and Sarah's beautiful LA home and Freddie's hilarious stories about the life of an actor, husband, and father in Hollywood, Back to the Kitchen shares more than just recipes. It’s an inside look at a beloved movie and TV personality who has acted, cooked, and eaten his way around the world.

    Fortunately, many smart philosophers have been pondering this conundrum for millennia and they have guidance for us. With bright wit and deep insight, How to Be Perfect explains concepts like deontology, utilitarianism, existentialism, ubuntu, and more so we can sound cool at parties and become better people. Schur starts off with easy ethical questions like “Should I punch my friend in the face for no reason?” (No.) and works his way up to the most complex moral issues we all face. Such as: Can I still enjoy great art if it was created by terrible people? How much money should I give to charity? Why bother being good at all when there are no consequences for being bad? And much more. By the time the book is done, we’ll know exactly how to act in every conceivable situation, so as to produce a verifiably maximal amount of moral good. We will be perfect, and all our friends will be jealous. OK, not quite. Instead, we’ll gain fresh, funny, inspiring wisdom on the toughest issues we face every day.

    She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl and Nora Ephron. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

    Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in "Hallelujah! The Welcome Table, " Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable. Angelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. "Hallelujah! The Welcome Table "is a stunning collaboration between the two things Angelou loves best: writing and cooking.