The answer lies within your metabolism, the body's crucial, energy-burning engine that for so many of us is revving at less than half speed. With the help of this book, you can quickly and easily turn your metabolism into a fat-melting machine.The Super Metabolism Diet features daily menus, handy shopping guides, a vast trove of amazing (though optional) workouts, and tons of delicious recipes--all designed to get your metabolism firing hotter than ever before! So say goodbye to bloat, harsh dieting, weight-loss fads, and even stress. Say bye-bye to belly fat and hello to a new and improved you.The Super Metabolism Diet is built on five core pillars (captured in a handy acronym) to ensure that your body burns more energy and stores less fat:Super Proteins, Super Carbs, and Super Fats Upping Your Energy Expenditure Power Snacks Essential Calories, Vitamins, and Minerals Relaxing and RechargingAs Zinczenko reports: If you're heavier than you want to be or moving sluggishly through your days, you don't need to cut your favorite foods from your diet. You just need to up your intake of core proteins that will build more energy-burning muscle, consume the healthiest fats that help increase satiety and speed nutrients throughout your body, and reach for plenty of good-for-you carbs--yes, carbs!--that provide essential fiber.The result will be a stronger, leaner, happier you. And you'll be stunned at how good you look and feel in no time at all."You'll see results almost immediately, never be hungry, and watch the weight keep coming off!"--Michele Promaulayko, editor in chief of Cosmopolitan and former editor in chief of Women's Health Includes a bonus PDF with recipes and exercises.

    Why did the southern states secede from the Union? What did the north hope to achieve by fighting against the south? Was Abraham Lincoln really an abolitionist? Why is Ulysses S. Grant the most famous Union general, when he didn’t take command of all the Union armies until near the very end of the war? How did Robert E. Lee end up having to deal with issues left unresolved by George Washington’s will, and was he a hero or a traitor?This book provides an exhaustive summary, not just of the major battles and major personalities of the Civil War, but of the political issues that brought the United States to the point of a terrible internal conflict. You’ll learn how the founding fathers predicted a great national conflict over slavery, and how Thomas Jefferson’s political philosophies influenced secessionist thinking in the south. From the history of the abolitionist movement to the election of 1860 and the creation of the Republican party, this book will give you all the facts you need to understand how the Civil War started, why Lincoln was so fed up with his generals, and how the war affects American society today.

    These are the essentials, the ones that Bittman goes back to time and again. Easy and accessible, each of these is a delicious excuse to grab a spatula and head outside. And, each is accompanied by short essay written in Bittman's trademark conversational style--so you feel like he's right there with you at the grill, sharing a story while the coals heat up. With this must-have grilling collection, Bittman also serves up a short but comprehensive guide to the grill, including how to get started, how to master doneness, what to grill, and what to keep in the pantry to make planning simple. Whether you cook everyday or pick up a set of tongs only on holiday weekends, these recipes are the ones you'll want to have on hand all summer long.

    An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He hasmore than any other playwrightbeen able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict. In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with todays Cuban experience is through food. Machado says, When I taste something I havent tasted in twenty years, I cant resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If its that complex, it must be Cuban. To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machados lifefrom child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New Yorkare interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machados favorite roast pork and his grandfathers arroz con pollo, as well as the cuisine of necessity he encountered in 1960s suburban America: Velveeta, SPAM, and otherprocessed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worldsand one delectable life.

    The author uses two of his Midwestern hometown grocery chains, Heinen's and Fazio's, and his memories of his father's love of food and grocery shopping as the foundation for this engaging narrative. While he notes that many other writers have covered the history of the grocery store, the broken industrial food production system, and the nutritional benefits of various foods, Ruhlman delivers -a reported reflection on the grocery store in America,

    I have answered so many questions and I am so confused I don't know one thing from another. I am telling you just as nearly as I know.” – Lizzie Borden “I knew there was an old axe down cellar; that is all I knew.” – Lizzie Borden “Lizzie Borden took an axe, and gave her mother forty whacks, when she saw what she had done, she gave her father forty-one.” Like so many others, this ditty and similar ones sacrificed accuracy in the name of rhyme and rhythm, as Abby and Andrew Borden were not hit 81 times but “only” 29. Of course, that still proved to be more than enough to kill both of them and propel their daughter, Elizabeth, into infamy. Today, cases are often referred to as the trial of the century, but few could lay claim in the 19th century like Lizzie Borden’s in the wake of her parents’ murders. After all, the story included the grisly axe murders of wealthy socialites and a young daughter as the prime suspect. As Trey Wyatt, author of The Life, Legend, and Mystery of Lizzie Borden, put it, “Women were held to strict standards and genteel women were pampered, while at the same time they were expected to behave within a strict code of conduct. In 1892, Fall River, Massachusetts wealthy society ladies were not guilty of murder, and if they did kill someone, it would not be with an axe.” When questioned, Lizzie gave contradictory accounts to the police, which ultimately helped lead to her arrest and trial, but supporters claimed it may have been the effects of morphine that she had a prescription to take. Much like subsequent famous murder cases, such as the O.J. Simpson case or Leopold & Loeb, Lizzie Borden’s trial garnered national attention unlike just about anything that had come before. The case sparked Americans’ interest in legal proceedings, and as with Simpson, even an acquittal didn’t take the spotlight off the Borden case, which has been depicted in all forms of media ever since. Lizzie became a pariah among contemporaries who believed she’d escaped justice, and she remains the prime suspect, but the unsolved nature of the case has allowed other writers to advance other theories and point at other suspects. The Life and Trial of Lizzie Borden: The History of 19th Century America’s Most Famous Murder Case looks at the personal background of the Borden family and the shocking true crime that captivated America at the end of the 19th century. Along with pictures of important people, places, and events, you will learn about Lizzie Borden like never before, in no time at all.

    While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine.Divided geographically, Eating My Way Through Italy looks at all the different aspects of Italian food culture. Whether it's pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.For anyone who follows Elizabeth on her blog Elizabeth Minchilli in Rome, read her previous book Eating Rome, or used her brilliant phone app Eat Italy to dine well, Eating My Way Through Italy, is a must.

    You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. it's one of the most famed movie scenes in history and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Moma DiMaggio's Gravy, Goodfellas Sauce alla Prigione, and all of the great favorites of The Italian-American Table. Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes of SUNDAY SAUCE "When Italian-Americans Cook"

    From unexpected verdicts, like the acquittal won by John Adams when he defended British soldiers charged with the Boston Massacre in 1770 to stirred passions when abolitionist John Brown was convicted of murder - a precedent to the Civil War - to the breakthrough in racial relations when Clarence Darrow won a stunning "not guilty" verdict for black physician Ossian Sweet - at a time when black Americans could hardly expect a fair trial. Fleming also includes the trials of Aaron Burr for treason and a well-known congressman for murder. In courtrooms throughout the nation's history, vivid emotion and heated rhetoric have established consequential precedents and enlarged average men and women to historical dimensions.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    You don’t have to wait for the paycheck; you take it. You don’t have to look for pleasure; you take it.The people who populate these pages have found all the shadows in the sun-drenched state of California. They have leaped from nameless victim to nameless victim.Each killer’s only challenge was finding a spot to hide the leftover bones. Grisly, browned bones sometimes covered with muscles that looked like meat jerky occasionally turned up in backyards, discarded moldy rugs, or grime-smudged garbage bins. But as long as their victims had wallets and IDs, killers could make a living if they chose to. Of course, if one had a cause to fight for, more planning might be involved… not too elaborate… not too memorable… just efficient.This book covers famous and not-so-famous murderers, but the deaths they dealt to their victims were just as deadly, gruesome, and fatal. It didn’t matter to these soulless murderers whether death came to their anguished victims by knife, gun, bayonet, or bare hands. Read on and discover the stories behind the lingering silent sounds of those who no longer walk above ground in California—a state meant for its beauty, beaches, and bright sun.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    Rancher. Entrepreneur. Restaurateur. Wife. Mother. Together with her husband, Brian, they own Five Marys Farms and are raising their four daughters--all namedMary--while pasture-raising cattle, pigs, and heritage lambs. Their work ethic is as strong as their commitment to family, and Mary believes in nourishing meals shared together--in their cozy cabin in winter and around the outdoor camp kitchen in summer. In these 75 satisfying, homespun recipes you’ll find something for every meal and mood, including Mary’s favorite beef, pork, and lamb dishes, as well as the secret to her famous sidecars! Evocative photos capture the breathtaking beauty of the ranch, the carefree joy of the girls with their horses, the majestic Great Pyrenees who roam the land, and so much more. Get ready to fall in love with ranch life, hearty recipes, and the Five Marys. Some of Mary’s favorite recipes include: Homemade English MuffinsLoaded Carne Asada NachosWood-Fired Porterhouse Steak with Mushroom- Shallot SauceChili-Rubbed Pork Chops with Charred-Corn SalsaGrilled Lamb Sliders with Tomato Chutney and HavartiCrispy Brussels Sprout Salad with Citrus-Maple VinaigretteCast-Iron Hasselback PotatoesMary’s Lemon-Bourbon SidecarsSweet Drop Biscuits with Grilled Peaches and Cream.

    Decades ago, astronauts brought back 850 pounds of rocks from their lunar journeys; the U.S. gave some away as “goodwill” gifts to the world’s nations. Over time, many of them disappeared, stolen or lost in the aftermath of political turmoil, and offered for millions on the black market. Gutheinz, first as a NASA investigator and then the leader of a intrepid group of students, has dedicated his life to getting them back. Author Joe Kloc tells a wild story of geopolitics, crime, science, and one man’s obsession with keeping the moon out of the wrong hands.

    It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete.   Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City  - both past and present - who  do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow.  What’s more, Shulman artfully places today’s urban food production in the context of hundreds of years of history, and traces how we got to where we are.  In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees.  Eat the City is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure.  Of course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits—and the ironies and humor—when city people involve themselves in making what they eat.   Food, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, Eat the City shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city. ROBIN SHULMAN is a writer and reporter whose work has appeared in the New York Times, the Washington Post, the Los Angeles Times, Slate, the Guardian, and many other publications.  She lives in New York City.