In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    These numbers don't seem terribly grim, but in ten years, the skewed sex ratio will pose a colossal challenge. By the time those children reach adulthood, their generation will have twenty-four million more men than women.The prognosis for China's neighbors is no less bleak: Asia now has 163 million females "missing" from its population. Gender imbalance reaches far beyond Asia, affecting Georgia, Eastern Europe, and cities in the U.S. where there are significant immigrant populations. The world, therefore, is becoming increasingly male, and this mismatch is likely to create profound social upheaval.Historically, eras in which there have been an excess of men have produced periods of violent conflict and instability. Mara Hvistendahl has written a stunning, impeccably-researched book that does not flinch from examining not only the consequences of the misbegotten policies of sex selection but Western complicity with them.

    The executive editor of Food & Wine magazine takes her good friend and complete wine idiot, Rolling Stone magazine film critic Peter Travers, on an often hilarious and always informative whirlwind tour of the world of wine.

    Includes interviews with fifty-nine waitresses in forty-three towns and cities.

    He visits Norwegian megafarms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade–certified fishing company in the world. He makes clear how PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna.Fish, Greenberg reveals, are the last truly wild food — for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

    But the same things that have made it so have also made a good marriage more fulfilling than ever before. In this enlightening and hugely entertaining book, historian and marriage expert Stephanie Coontz takes readers from the marital intrigues of ancient Babylon to the sexual torments of Victorian couples to demonstrate how recent the idea of marrying for love is-and how absurd it would have seemed to most of our ancestors. It was only 200 years ago that marriage began to be about love and emotional commitment, and since then the very things that have strengthened marriage as a personal relationship have steadily weakened it as a social institution. Marriage, A History brings intelligence, wit, and some badly needed perspective to today's marital debates and dilemmas.

    But behind it all, there is an even more fundamental driver: Food.In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    The response was tremendous — clearly she articulated something many women had sensed for years: the problem is with capitalism, not with us.Ghodsee, an acclaimed ethnographer and professor of Russian and East European Studies, spent years researching what happened to women in countries that transitioned from state socialism to capitalism. She argues here that unregulated capitalism disproportionately harms women, and that we should learn from the past. By rejecting the bad and salvaging the good, we can adapt some socialist ideas to the 21st century and improve our lives.She tackles all aspects of a woman's life - work, parenting, sex and relationships, citizenship, and leadership. In a chapter called "Women: Like Men, But Cheaper," she talks about women in the workplace, discussing everything from the wage gap to harassment and discrimination. In "What To Expect When You're Expecting Exploitation," she addresses motherhood and how "having it all" is impossible under capitalism.Women are standing up for themselves like never before, from the increase in the number of women running for office to the women's march to the long-overdue public outcry against sexual harassment. Interest in socialism is also on the rise -- whether it's the popularity of Bernie Sanders or the skyrocketing membership numbers of the Democratic Socialists of America. It's become increasingly clear to women that capitalism isn't working for us, and Ghodsee is the informed, lively guide who can show us the way forward.

    It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano (chile-laced chicken with chocolate) of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or (bite-sized, gold-flecked bricks of dark chocolate) to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations; meets with growers, buyers, makers, and tasters; and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is an intriguing foray into this "food of the gods."

    What made ancient India the Golden Bird in the first place? What did China, the Land of the Dragon, have in common with India, and when did these two ancient civilizations diverge on their paths to global success? Raina Singhwi Jain discusses the immediate need and measures for a quantum jump in our attitude towards development. While conventional wisdom suggests improvements in manufacturing, the ease of doing business and digital technology, Jain goes a step further, drawing surprising parallels between other areas that beg our attention—process engineering, communication design, journalism, and education. This is a work of reflection and a call to action, urging Indian denizens to act now for a revival of the genius that lies dormant within each one of us.

    Eccentric owners, strange treasures, obscure facts—it's all here. Whip up a Triple Chocolate Scone while you read about the mechanical elephants at Waddeston Manor, savor an Apple & Cinnamon Scone while you absorb the dramatic love life of Henry Cecil of Hanbury Hall, or marvel at a Ightham Mote's Grade 1 listed dog kennel while you savor a Cheese, Spring Onion and Bacon Scone. 50 of the best scones in history and 50 of the best places to read about—you’ll never need to leave the kitchen again. Includes dual measures.

    Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat.

    They discuss these issues amongst themselves all the time.  What they don’t do is talk to men about it. It’s time to end that disconnect. More people in leadership roles are genuinely trying to transform the way we work together, because there's abundant evidence that companies with more women in senior leadership perform better by virtually every measure. Yet despite good intentions, men often lack the tools they need, leading to fumbles, missteps, frustration and misunderstanding that continue to inflict real and lasting damage on women's careers.That's What She Said solves for that dilemma.  Filled with illuminating anecdotes, data from the most recent studies, and stories from Joanne Lipman’s own journey to the top of a male-dominated industry, it shows how we can win by reaching across the gender divide. What can the Enron scandal teach us about the way men and women communicate professionally? How does brain chemistry help explain men’s fear of women’s emotions at work? Why did Kimberly Clark have an all-male team of executives in charge of their Kotex tampon line? What can we learn from Iceland’s campaign to “feminize” an entire nation? That’s What She Said shows why empowering women as true equals is an essential goal for women and men—and offers a roadmap for getting there. That’s What She Said solves for:·         The respect gap·         Unconscious bias·         Interruptions·         The pay and promotion gap·         Being heard·         The motherhood penalty·         “Bropropriation” and “mansplaining”·         And more….

    Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly been greedy for life. Born in South Africa, the daughter of a well-known actress, Prue came to London in the early 1960s, set up a successful catering company, and later opened Leith's Restaurant, a food lovers' oasis in London's then gastronomic desert. By the mid-seventies she was a regular food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. For thirteen years she had a secret affair with the married man who was to be her husband for another twenty-five years. She writes movingly of the anguish for both families; of her longing for children; the birth of her son, Daniel, and the adoption of her daughter, Li-Da.Prue writes with relish, humour and honesty. Whether she is running her own businesses or sitting on the boards of public companies; founding charities or leading institutions, her down-to-earth attitude to triumph and disaster is an inspiration. She is forthright about her love life; her mother's senility; her husband's smoking himself to death; the theft of her savings, and falling in love at sixty-six with a manic-depressive. Above all, Relish reflects one lucky woman's incredible zest for life.