Journalists flocked to the region to extract sympathetic profiles of families devastated by poverty, abandoned by establishment politics, and eager to consume cheap campaign promises. What You Are Getting Wrong About Appalachia is a frank assessment of America’s recent fascination with the people and problems of the region. The book analyzes trends in contemporary writing on Appalachia, presents a brief history of Appalachia with an eye toward unpacking Appalachian stereotypes, and provides examples of writing, art, and policy created by Appalachians as opposed to for Appalachians. The book offers a must-needed insider’s perspective on the region.

    Many scientists have traced his upsurge to changes in the dietary habits of North Americans. The Clear Skin Diet is designed to help those who suffer from acne to understand:What it is Why they have it What it has to do with their eating habits And what they can do to prevent it or lessen its impact Modern research shows: That there is a strong causal connection between certain kinds of foods and acne. That certain fats, such as omega-3 fatty acids, protect against acne, while others, saturated or trans fats, can promote acne by increasing the level of inflammation and oxidative stress in the skin. Culinary herbs like ginger and turmeric are known to dampen acne breakouts. These same dietary stresses also influence the level of the hormones that cause acne. While fruits and vegetables, green tea, soy, fish, berries, and fiber-rich whole foods lessen these androgens, meat and milk promote these acne-related hormones, as do sugar and low-fiber carbohydrates. There also is a strong causal connection between the brain and the skin. When a person experiences anxiety and depression, acne-producing hormones are released, which can lead to poor dietary choices high in saturated fats and sugars. The Clear Skin Diet introduces the acne diet and lifestyle. Dietary requirements for protecting the skin are listed - along with suggested food supplements when they cannot be easily met - and summarized, as well as mind-body medical interventions that can influence acne hormones and lessen their impact. Also included are 50 acne-preventive recipes, along with information on how one can locate the ingredients that are not readily available in most grocery stores.

    In a book with 60 full-color photos the star of the Food Network's Tyler's Ultimate celebrates the pleasures of cooking with wholesome, local, in-season ingredients by discussing how his life influenced his food philosophy and providing delectableTitle: Tyler Florence Family MealAuthor: Florence, TylerPublisher: St Martins PrPublication Date: 2010/10/12Number of Pages: 301Binding Type: HARDCOVERLibrary of Congress: 2010035300

    It's an addiciton. It's . . . coffee. Celebrate this delicious drink with this engaging book of recipes.Now coffee lovers can make delicious cappuccinos, cold coffee quenchers, decadent coffee desserts, and classy coffee martinis year-round using simple techniques with gourmet results in this indispensable coffee guide and cookbook.In I Love Coffee! coffee connoisseur Susan Zimmer shares expert advice and techniques, from how to brew the perfect cup and how to make a basic cappuccino without a machine to a World Barista Latte Art Champion's tips for making masterful latte art designs. It is brimful with a wealth of coffee understanding from the "ground" up, from bean to cup, including international coffees and brewing techniques best suited to a variety of preferences, all topped off with plenty of problem-solving tips and delectable full-color photographs.* I Love Coffee! features over 100 easy-to-make coffee drinks, including the Black Forest Latte, Sugar-Free Java Chai Latte, Iced Orange Mochaccino, Tiramisú Martini, and Candy Cane Latte.* I Love Coffee! brings the passion for coffee into your home with a creative variety of hot and cold drinks. It is the ultimate how-to handbook for the 111 million coffee drinkers in North America.

    With this smart cookbook, readers learn Bob's secret to making rich, creamy Vanilla Bean Cheesecake in just 25 minutes. He's even got a recipe for Most Excellent Macaroni and Cheese that tastes just like it was oven baked — but takes only six minutes in the pressure cooker! In all, this cookbook contains 117 time-saving ways for readers to treat loved ones to the goodness of home-cooked food and still have time to sit down and enjoy it with them. Enhanced with over 50 full-page color photos, Smyth sewn binding, and plenty of tips from Bob, this cookbook is a must-have for pressure cooker novices and pros alike.

    In this, we are rich. We begin with abundance. But while much is written about our city these hard days, it is typically meant to explain Detroit to those who live elsewhere. Much of this writing is brilliant, but our anthology, this anthology, is different: it is a collection of Detroit stories for Detroiters. Through essays, photographs, poetry, and art, this anthology collects the stories we tell each other over late nights at the pub and long afternoons on the porch. We share them in coffee shops, at church social hours, in living rooms, and while waiting for the bus. These are stories addressed to the rhetorical “you”—with the ratcheted up language that comes with it—and these are stories that took real legwork to investigate. We may be lifelong residents, newcomers, or former Detroiters; we may be activists, workers, teachers, artists, healers, or students. But a common undercurrent alights our work that is collected here: we are a city moving through the fire of transformation. We are afire.Featuring essays, photographs, poetry, and art by Terry Blackhawk, Grace Lee Boggs, John Carlisle, Desiree Cooper, dream hampton, francine j. harris, Steve Hughes, Jamaal May, Tracie McMillan, Ken Mikolowski, Marsha Music, Shaka Senghor, Thomas J. Sugrue, and many others.

    In addition to generous helpings of folklore, the text highlights and embraces the art of Appalachian cuisine from pioneer days to the present, providing insights that will fascinate readers everywhere. Divided into four sections - The Folklore, The Art, The Foods, The Blessings - the book is packed with authoritative folklore and authentic Appalachian recipes, as well as old-timey photographs in the "Foxfire" fashion: fireplace and wood-stove cooking, hog killing, bear hunting, shuck-bean strining, apple-butter partying, dinner on the grounds, and much more. The Folklore includes chapters on the people, seasons, and social life as it pertains to food. The Art includes chapters on growing, gardening, farming by the signs, food preparation, and food preservation. The more than 200 recipes are accompanied with stories of how the foods have been passed from generation to generation. And the Blessings include numerous hill country invocations. All in all, the book contains 61 fascinating chapters and almost one hundred sidebars on special topics. Among the 23 chapters of recipes are such subjects as: Corn Bread: Mountain Staff of Life; From Catheads to Angel Biscuits; Moonshine: Mountain Water of Life; Hog-Killing Day: Mountain Celebration; Smokehouse Ham and Red-Eye Gravy. The result of years of research and interviews, "Smokehouse Ham, Spoon Bread, & Scuppernong Wine" will remind readers of the "Foxfire" series of an earlier generation.

    A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else.So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey to become a successful and enlightened butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole animal gastronomy thrives despite the rise of mass scale agribusiness, back to a Portland in the throes of a food revolution, where it suddenly seems possible to translate much of this old-world craft into a new world setting. Camas faces hardships and heartaches along the way, but in the end, Killing It is about what it means to pursue the real thing and to dedicate your life to it.

    It's become more expensive, more exclusive, and effectively off-limits to huge swaths of the potential sports-loving population. Youth registration numbers are stagnant; efforts to appeal to new Canadians are often grim at best; the game, increasingly, does not resemble the country of which it's for so long been an integral part. These signs worried Sean Fitz-Gerald. As a lifelong hockey fan and father of a young mixed-race son falling headlong in love with the game, he wanted to get to the roots of these issues. His entry point: a season with the Peterborough Petes, a storied OHL team far from its former glory in a once-emblematic Canadian city that is finding itself on the wrong side of the country's changing demographics. Fitz-Gerald profiles the players, coaches and front office staff, a mix of world-class talents with NHL aspirations and Peterborough natives happy with more modest dreams. Through their experiences, their widely varied motivations and expectations, we get a rich, colourful understanding of who ends up playing hockey in Canada and why. Fitz-Gerald interweaves the action of the season with portraits of public figures who've shaped and been shaped by the game: authors who captured its spirit, politicians who exploited it, and broadcasters who try to embody and sell it. He finds his way into community meetings full of angry season ticket holders, as well as into sterile boardrooms full of the sport's institutional brain trust, unable to break away from the inertia of tradition and hopelessly at war with itself. Before the Lights Go Out is a moving, funny, yet unsettling picture of a sport at a crossroads. Fitz-Gerald's warm but rigorous journalistic approach reads, in the end, like a letter to a troubled friend: it's not too late to save hockey in this country, but who has the will to do it?

    He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without.

    Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

    But the cakes, cookies, pies, and goodies assembled in Rosie's Bakery are hands-down the best you'll ever taste. And aren't you worth the treat? A nationally celebrated baker from Boston, Judy Rosenberg shares 200 of her recipes, including Pieces of Cakes: Rosie's Famous Sour Cream Chocolate Layer Cake, The Queen Raspberry, The Velvet Underground. The Smart Cookies: Orange-Pecan-Chocolate Chip Cookies, Gingersnappers, Sunken Kisses, Very Short Shortbread Cookies. The Harvard Squares: Extra Extra Fudgy Brownies, Chunky Chocolate Bars, Honeypots, Linzer Bars. The Cutie Pies: All-American Apple Pie, Blueberry-Plum Crumb Pie, Nectarine Synergie, Raspberry Chiffon Pie. And The Old Smoothies: Bourbon Bread Pudding, Pumpkin Caramel Custard, Truffle SoufflS. Along the way, the author proves to be a trusted and knowledgeable guide who reveals almost all the hard-won secrets of her baking success. She lists her five basic rules of baking, and gives instructions on how to mix, bake, remove, serve, and store every different kind of baked good-from angel food cakes to filled pastry cookies. Winner of a 1991 IACP/Julia Child Cookbook Award. 181,000 copies in print.

    These parlances might not fit the modern hoity toity rhetoric you're used to seeing in print or hearing on TV, and that's exactly why they're more refreshing than an ice cube in July. In Butter My Butt and Call Me a Biscuit, Author Allan Zullo offers up more than 200 vernacular verses presented in themes, such as:* Admitting You're Wrong--The easiest way to eat crow is while it's still warm, 'cause the colder it gets the harder it is to swallow.* Congress--Gettin' a politician to do somethin' good for our country is like tryin' to poke a cat out from under the porch with a rope.* Ego--Some people are so full of themselves, you'd like to buy 'em for what they're worth and sell 'em for what they think they're worth.* Teenage Boys--You kinda wish they used their heads for somethin' besides hat racks.* Revenge--Two wrongs don't make a right, but they sure do make it even.* Surprises--Sometimes you get so surprised by life there ain't nothin' else to say but, 'Butter my butt and call me a biscuit.'"

    THE FRIEND WHO GOT AWAY is the first book to address this near-universal experience, bringing together the brave, eloquent voices of writers like Francine Prose, Katie Roiphe, Dorothy Allison, Elizabeth Strout, Ann Hood, Diana Abu Jabar, Vivian Gornick, Helen Schulman, and many others. Some write of friends who have drifted away, others of sudden breakups that took them by surprise. Some even celebrate their liberation from unhealthy or destructive relationships. Yet at the heart of each story is the recognition of a loss that will never be forgotten. From stories about friendships that dissolved when one person revealed a hidden self or moved into a different world, to tales of relationships sabotaged by competition, personal ambition, or careless indifference, THE FRIEND WHO GOT AWAY casts new light on the meaning and nature of women’s friendships. Katie Roiphe writes with regret about the period in her life when even close friends seemed expendable compared to men and sex. Mary Morris reveals how a loan led to the unraveling of a lifelong friendship. Vivian Gornick explores how intellectual differences eroded the bond between once inseparable companions. And two contributors, once best friends, tell both sides of the story that led to their painful breakup.Written especially for this anthology and touched with humor, sadness, and sometimes anger, these extraordinary pieces simultaneously evoke the uniqueness of each situation and illuminate the universal emotions evoked by the loss of a friend.

    A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.