The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

    Arellano’s fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It’s a little-known history, one that’s crept up on this country and left us better for it.

    Transparency: We have the right to know how our food is produced.2. Fairness: Producing food should not impose costs on others.3. Humanity: Inflicting unnecessary suffering on animals is wrong.4. Social Responsibility: Workers are entitled to decent wages and working conditions.5. Needs: Preserving life and health justifies more than other desires.Peter Singer, the groundbreaking ethicist who "may be the most controversial philosopher alive" (The New Yorker), now sets his critical sights on the food we buy and eat: where it comes from, how it's produced, and whether it was raised humanely. Teaming up once again with attorney Jim Mason, his coauthor on the acclaimed Animal Factories, Singer explores the impact our food choices have on humans, animals, and the environment.In The Way We Eat, Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family's food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is "organic" always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices. As they point out: "You can be ethical without being fanatical."

    There are Douglas firs as tall as skyscrapers, and a banyan tree in Calcutta as big as a football field.From the tallest to the smallest, trees inspire wonder in all of us, and in The Tree, Colin Tudge travels around the world—throughout the United States, the Costa Rican rain forest, Panama and Brazil, India, New Zealand, China, and most of Europe—bringing to life stories and facts about the trees around us: how they grow old, how they eat and reproduce, how they talk to one another (and they do), and why they came to exist in the first place. He considers the pitfalls of being tall; the things that trees produce, from nuts and rubber to wood; and even the complicated debt that we as humans owe them.Tudge takes us to the Amazon in flood, when the water is deep enough to submerge the forest entirely and fish feed on fruit while river dolphins race through the canopy. He explains the “memory” of a tree: how those that have been shaken by wind grow thicker and sturdier, while those attacked by pests grow smaller leaves the following year; and reveals how it is that the same trees found in the United States are also native to China (but not Europe).From tiny saplings to centuries-old redwoods and desert palms, from the backyards of the American heartland to the rain forests of the Amazon and the bamboo forests, Colin Tudge takes the reader on a journey through history and illuminates our ever-present but often ignored companions. A blend of history, science, philosophy, and environmentalism, The Tree is an engaging and elegant look at the life of the tree and what modern research tells us about their future.

    Prosek travels the globe to tell the story of the eel--from New York to New Zealand; from Europe to Japan and the small island of Pohnpei in Micronesia, where freshwater eels are worshipped by members of the eel clan.

    Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States--hoping to bring some "joie de cuisine" to America--she published Julia Child's "Mastering the Art of French Cooking. "The rest is publishing and gastronomic history. A new world now opened up to Jones: discovering, with her husband, Evan, the delights of "American" food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks. Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging. Embellished with fifty recipes--each with its own story and special tips--this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.

    For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

    You will learn how the Maya civilization developed, the major turning points in their 3,000-year-long history, the mysteries surrounding their demise, and some of the unique places where Maya exist to this day. In the first part of this book, you will discover the origins of the Maya civilization and the Mesoamerican cultures that may have influenced them. You will find out why Maya (out of all the different tribes that existed in the region at the time) have captured the imagination of the West so much. The book will reveal how they lived, ate, slept, whom they worshipped, and how they used herbal medicines and hallucinogenic plants to treat the sick. You learn about their trading routes and rivalries with another famous Mesoamerican tribe—the Aztecs. The book will go into the decline of the Maya civilization and how their rivalries with the Aztecs aided the victory of the Spanish conquistadors in the 16th century, led by the famous Spaniard Hernán Cortés. You will also learn about the heroic efforts of the Maya to fend off the Spaniards, and why they were able to succeed at this task for much longer than the Aztecs. The book will also track down the Maya living today, a population that is still six-million strong and adhere to many of the traditions that their ancestors once held. In among the battle tales and gore of human sacrifice, you will get some delicious cocoa recipes, Maya-style, that you can make at home. After you have discovered all about the Maya origins, their cuisine, and their most notable events to present day, the book will go into the aspect that’s often the reason why so many people have been fascinated by the Maya civilization throughout the ages. You will learn about their mythology, cosmology, and the solar calendar that resulted in the infamous doomsday scare back in 2012. Some of the topics and questions covered in this book include: Maya Timeline Glossary of Important Maya Terms The Origins of the Mesoamerican Civilizations The Archaic period: 7000 – 2000 BC The Olmecs: 1,200 – 300 BC The Preclassic Period and the Magnificent Zapotec Early Preclassic period: 2000 to 1000 BC Cuello and early Maya architecture Middle Preclassic period: 1000 to 300 BC The Zapotec: 600 BC to AD 800 Late Preclassic period: 300 BC to AD 250 The Classic Period, Doomsday Calendar, and the Mystery of the Red Queen Early Classic – AD 250 to 600 How Maya measured the time Late Classic – AD 600 to 900 The mystery of the Red Queen Terminal Classic – AD 900 to 1000 Food, Rites, and Gruesome Tales How to make Maya hot chocolate at home How did the Maya grow their food? The Maize god The Maya beauty standards The sacred Ball Game The Decline of the Maya Civilization and Human Sacrifice Early Postclassic – AD 1000 to 1250 Inside Chichen Itza – features of Maya cities The Maya Observatory (El Caracol) Human sacrifice and the methods The Kukulkan pyra